Gordon Ramsay
Gordon Ramsay
Gordon James Ramsay, OBEis a Scottish-born British chef, restaurateur, and television personality. His restaurants have been awarded 16 Michelin stars in total and currently hold 6. His signature restaurant, Restaurant Gordon Ramsay in Chelsea, London, has held 3 Michelin stars since 2001. Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British series Hell's Kitchen, The F Word, and Ramsay's Kitchen Nightmares, along with the American versions of Hell's Kitchen, Kitchen Nightmares, MasterChef, MasterChef...
NationalityScottish
ProfessionChef
Date of Birth8 November 1966
CityJohnstone, Scotland
I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.
We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.
As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.
Put that emotion in the food, because it's so much more rewarding down the line.
It's a humbling experience. These people have been through extraordinary events. They're an inspiration.
There is a level of snobbery and fickleness in L.A.
The most fascinating change for me was watching how the standard of the food depleted the higher you became and watching the way that food dehydrates 10 times quicker,
And obviously with airline food you go through thousands and thousands of kilos of asparagus as a opposed to a box of asparagus.
The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or a domestic chef. Because the only way ever to really identify the true purpose of how good they are is submerging them under pressure. So I say it's no different than a live football game because it's about the intensity.
MasterChef Junior for me was about working closely with these kids and getting them to reeducate their parents to understand that food is as important educationally as Math and English and it's important that we don't take it for granted.
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
I like finding talent. That's what really turns me on, I suppose.
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.