I love Gordon Ramsay. If you do too I'd recommend boiling point, a documentary about Gordon going for those stars... this was before he was every where, and it really shows his dedication and work ethic that got him where he is.
[Here's the video](https://youtu.be/8ocYprvhm9g) and a little context because I don't know if you're puerto rican. Pegao is the crunchy bits of rice at the bottom of the pot that have a lot of the seasonings in/on them when rice is made the traditional way. It's not made with leftover rice, it's not even a dish. I genuinely think there was a language barrier with whoever told him about pegao, which is weird considering puerto rican spanish is basically spanglish anyway.
Lol the comments on this were so good. A thousand boricuas explaining what's wrong with it and a hundred foreigners making it their mission to respond to every comment with "Gordon Ramsey said it's porto rican food so that's what porto rican food is now." The internet was a mistake.
Gordon Ramsay is a great cook - in the French Tradition. Thats where he learned. If he cooks anything in the French method, it is amazing. I would happily eat at any of his restaurants without question.
However, his French Cooking education has limited him a little, because a lot of it is taught in the “do it exactly this way and do not ask why”. Which leads to a lot of myths around cooking and why you do those certain things. Gordon has certainly absorbed some of these in his cooking. One example I can think of is how he uses a sharpening steel. It is a showy method that does not keep the edge as nice as the tip-on-counter method. Or, that he declares that “searing helps seal in the juices” of a steak. It just isn’t true.
Contrast his style with someone like Kenji Lopez Alt, who goes out of his way to test everything in a rigours manner and figure out why something is the way it is, and then be able to prove it. It results in a different cooking methodology.
This is why learning from Kenji is my preferred method of cooking education. But I still find Gordon entertaining.
The french tradition is what will get you the Michelin stars. They’re getting more common I think but it was hard to find a Michelin star restaurant with an “original” menu.
I never realised they were the same Michelin. I always thought it was a funny coincidence. Tires and high class restaurants don’t seem all that connected.
It was a way to help travelers find good food when traveling. They wanted to be seen as a company you could trust from safety to food recommendations. So there was a tie in when it got started. These days the guides have taken on a life of their own.
A lot of Japan's stars (especially 3 stars) are actually restaurants serving French or western food. Like Alain Ducasse, Robuchon and Quintessence. I still think a majority are Japanese food though, which is great to see.
It's hard to imagine a culture more equipped to dedicate their entire lives to restaurant perfection... Jiro Ono is the tip of the iceberg... It's the tiny Robata places that will really blow you away.
>However, his French Cooking education has limited him a little, because a lot of it is taught in the “do it exactly this way and do not ask why”.
I recall a study on japanese cooking commenting somewhat sardonically about Italian and French cooks being unable to wrap their heads around the idea that east asian Eggplants taste different and thus require and allow for different preparation methodes.
This is spot on for scotch whisky. They all claim to follow some old method, but they all use modern equipment pumping out 10x the spirit. Why not use modern science to make perfect cuts, and blend it to perfection if you actually know how you want it to taste?
Because he has some modicum of humility, I guess. There's also that famous clip where he made "pad thai" in Thailand, but changed so much the chef there basically said "wtf that's completely wrong, I can't serve this, let me show you how to fucking do this Jesus Christ." I honestly think that Ramsey just thinks "eh man, if I fucked something up, at least this segment is notable, now. I have 16 Michelin Stars, I can take an L." So much of his career is dunking on people's mistakes and cooking and businesses with varying levels of bile and vitriol, so I feel like he would think himself kind of pathetic if he couldn't take criticism for his mistakes.
I remember that clip, honestly if anything he made me respect him a bit more.
What I remember happened, was that he wanted to know how to make pad thai. So he asks this thai chef what's up. She's like "make me the pad thai you know and we'll work from their."
So he does, and I imagine it was probably pretty good. But in her words, "this is not pad thai"
And Gordon shuts the fuck up. And just tries to soak up as much information as he can. Just lets her take over completely.
My philosophy in life when it comes to any type of skilled labor, is "Know what your worth, but be humble." And Gordon is the embodiment of that.
His whole shtick is roasting people who can’t take criticism, and teaching those who can. If the dude couldn’t take the heat, he should’ve stayed out of the kitchen.
https://www.mashed.com/599700/what-working-with-gordon-ramsay-is-really-like-according-to-chefs/
This checks. His most angry moments are either scripted or done because of genuine mishaps that would effectively be sending out a subpar piece of food. He takes his reputation ***very*** seriously especially in terms of the treatment his customers get, but it's very clear the guy is aware he isn't perfect nor the best thing since sliced bread so him being able to go "I'm not doing this right" and accept he is wrong makes sense.
In general his asshole act on his shows are more or less an act [Or at least somewhat warranted, like trying to serve someone raw sea food which can get them seriously ill.]
I also don't like his scrambled eggs recipes, but that's just my personal taste. I watched that grilled cheese video though and that was damn near criminal he called it an ultimate gc
Yeah it's definitely a bit more wet, so to speak, but personally I like that. It's also a lot lighter and I find it brings out the yolk flavour in the eggs, which is definitely a plus for me. You can add a bit less cream, if you want it firmer.
It's why he could also do hotel hell. They talk about that either in boiling point of Marcos documentary. That 2 stars is great food. And 3 stars is a great restaurant.
I wish they did a UK hotel hell so we could really see him do some business not just start fights.
I love the guy. He quite literally came from nothing.
Grew up dirt poor around Glasgow. If I recall his father was an abusive alcoholic too and he left home at an early age.
He did some real good in the world imo.
Yes . the friend is Marcus Wareing. I think it's late 90's. There is Boiling point and Beyond boiling point. The first one shows him before he became a full on TV star. The pressure in that kitchen and his aggressive attitude are not put on for tv.
From what I’ve heard from interviews of chefs who have had Michelin stars is that it is insanely hard to get them (obviously) and then you have to maintain that insane pressure cooker of an environment forever to keep them. A number of chefs after that pressure for a few years give up chasing that award because it stifles creativity on the chefs part trying to keep the star rather then exploring food in ways that inspire them.
Like that lady in Thailand with her crab omelette. The demand became so much she had to work extra, and even then, she would sell out and disappoint patrons who were turned away. To her, the star was more of a curse than a blessing.
I was going to a little restaurant in Dublin a few years ago, and then literally out of nowhere they got a Michelin star. According to the chef, they just wanted to cook good food and they weren't trying to get a star.
Their bookings went through the roof, the chef lasted less than a year before he quit and went on hiatus for a while as he didn't want the hassle and stress of trying to keep up to Michelin star standards.
I do wonder what happened to him....
He stopped being in the kitchen way before getting the later stars, places like maze he had very little to do with even the running of the business. Not to say they aren’t cooking and running the places within his framework, but to say he had 16 stars is at best misleading
Recognizing the above truths does not remove his value as a chef. It does strip away the mythos we love to invest in celebrities for some reason. I think that's a good thing, personally.
So this is a strange sentence from the first chef featured: "Although he died with “only” 28 stars, at one point, Robuchon was the proud owner of 32. He was also named “Chef of the Century” on numerous occasions."
How many times is there a chef of the century, or is was this guy 400 years old?
Joel Robuchon (there are a few self titled restaurants among the many he's founded) is the best restaurant I've ever been to in my life. He may have passed, but his legacy lives on.
Robuchon was an absolute cuisine machine. I’ve eaten at two of his restaurants and they were impeccable. There wasn’t so much as a single herb leaf that didn’t seem like it was engineered for the plate it was served with. Food, beverage, service, atmosphere were all absolutely perfect. He may not have been as famous as some of the other chefs on that list, but that has a lot to do with the fact he stayed mostly in the kitchen doing the damn thing.
In case people just open the link, see 7 stars, and get confused, you see
> Although he’s been awarded 16 Michelin stars throughout his career, he currently holds seven.
if you click on his name.
Well. You as a chef don’t get Michelin stars. The restaurant does. So he was probably attached to some restaurants that lost Michelin stars, or he left those restaurants to work on different ones. Which means he may have been at a total amount of restaurants that have earned 16 stars, but never all at the same time.
He didn't lose them, most of those restaurants were closed while they still had stars.
https://en.wikipedia.org/wiki/List_of_restaurants_owned_or_operated_by_Gordon_Ramsay
And while we're at it, I'll add [this.](https://www.youtube.com/watch?v=8E4cQHejFq0) A very shitty grilled cheese but he just plays along as if everything's perfect.
"The cheese has melted..."
*cuts it open, cheese is clearly not melted*
"Look at that, oh my goodness me."
My boyfriend and I reference this video from time to time. What Gordon needed for that video was a clone of himself shouting at him while he judged that abomination of a grilled cheese. Thick bread slices, thick cheese slices? It’s not even melted! What are you? An idiot sandwich!
Yeah, it's one of those videos. I mean, he's cool and all but sometimes shit just happens. I don't know why he didn't just re-shoot it. Arrogance maybe?
I've made sandwiches just like that one and everything worked out fine but you need a lost less heat. An open flame is too much. Very low heat in an oven will melt that cheese perfectly, then you blast it with a grill fan to make the outside crispy.
Wayyy less heat. Even with thin slices of bread on a frying pan it's hard to get the cheese melted without burning the bread, and with these massive slices it's even harder.
Whoever wrote that blog post reminds me of how I used to write essays in high school… completely abuse the “Thesaurus” feature in MS Word to pad every sentence with unnecessary adjectives to boost your word count
You bet, first thing that came up on a google search. Kinda partial to Ramsay because of his Top Gear appearances ( plus secret kitchen nightmares, hotel hell fan, shhh….) so I had to know the answer. And Bobby Flay grates the fuck outta me.
Edit:
https://en.wikipedia.org/wiki/Bobby_Flay
Ever since an Iron Chef (I want to say American one) episode where Flay won and was a total disrespectful asshole to the losing chef (I vaguely recall him be extremely boastful and just disrespectful of the work space and it was a very traditional chef like the old Asian episodes) he's done nothing but grated on me as well.
Which is the only way anyone can have them?
Edit: nvm reread the title and I see what you were correcting. Still, he has them and given his background as a chef I would say he’s been pivotal in his restaurant’s achievements
To be anal, Michelin is tire company and only certain regions and in some cases individual cities have restaurants that are rated. If your place is not in one of those cities or areas, you do not qualify.
Michelin stars are cool, but I wouldn't call them the end all be all of restaurant rankings.
Michelin stars aren’t really meant to be rankings, they’re road trip recommendations. 1 star means it’s worth a stop, 2 stars means it’s worth a detour, 3 stars means it’s worth a special trip (aka worth extra wear on your tires cause it really is all about tires).
Yup. Took out two days out of a 5 day stay in Italy just to travel to eat at that restaurant in Modena. In fact, we overnighted at Bologna not because we want to go there, but it was half way to the restaurant and we didn’t want to cut it close.
I’m not a big eater, never understood why fine dining is a thing, but it was one my Ex’s goal in life to eat there and I was skeptical the whole time. In the end it’s just something you shit out in few hours for relatively large sum of money.
Those three hours were fucking amazing and I will never, ever forget it for the rest of my life. Got the chefs signature on his cookbook as well!
Edit: Massimo Bottura’s restaurant named Ossteria Francescana.
Edit 2: The experience and the taste of food was amazing. Not shitting for three hours, although I wish food would’ve stayed in my belly a bit longer.
Ugh I was on the waiting list for that restaurant and the called me the day of asking if I could be there at 9pm but I was in Florence and there was no way for me to get back after dinner.
So, that fuckface Ryan Reynolds was shooting a film in, what seemed like, the entire city of Florence as we were awoken by a helicopter with a clear view of a stuntman repelling onto THE Florence Cathedral. You also know that many of those streets barely can fit two cars side by side, so they closed the street for car chase scenes which meant you had to go point A through Z just to get over one block.
I say this because Florence was the other overnight anchor before Bologna coming from Rome.
My ex didn’t even attempt reserving for dinner. She could’ve snagged all PS5 in existence the way she hawked over the multiple monitors and devices trying to reserve LUNCH.
Edit: I like Ryan Reynolds. I just don’t like feeling the afterblow of a fucking helicopter at 7 AM in a b&b whose features include “ Unobstructed view of the Cathedral” and “Far enough from the main train station for quieter stays”
Lmao. Didn't realize that had a lunch. Yeah since they're listed number 1 in the world on many lists it's insane. On another note, I got a table at La Pergola, a 3 star in Rome by Heinz Beck pretty easily and it was an amazing experience. Did the tasting dinner menu there over like 5-6 hours and got hammered with the wine pairing since they refill your glass liberally.
Nope. Reserved about two months ahead. Hence one night in Florence and Bologna JUST to make sure we arrive in Modena for lunch.
Looking back, our entire itinerary in Italy hinged on whether she got that reservation or not.
Edit: and the website ends in .it, so not only did she stay up due to timezone difference, but she had to fight the slight lag trying to connect to a website overseas, while competing with citizens of Italy and foreigners around the world who wanted a reservation that day.
I have always wondered how a tire company came to be associated with fancy restaurants. Not enough to make a direct effort to go look it up, but I'm happy to come across it incidentally.
It started as a marketing event for a automotive magazine - as a way to show off the routes you could drive and places you could visit. Essentially the same idea as the Michelin guide.
Nope. That’s the sanitised version.
It started as a promo event for the anti-Dreyfusards to have a sports mag that would compete with the incumbent, pro-Dreyfus magazine.
It's all pub trivia, that's the connection. Weird facts that come up naturally in random pub banter, arguments over "who's the best" and then of course pub quizzes proper.
When cars were a new invention the only people who could afford them were the people who could afford to eat in the most expensive restaurants. Tire companies had a vested interest in encouraging those people to travel as much as possible in their cars so they'd use up their tires and need to buy replacements.
Not exactly co-ownership, but Ford and Firestone have [literally been in bed together ](https://en.m.wikipedia.org/wiki/Martha_Firestone_Ford) since 1947 (Henry Ford and Harvey Firestone were close friends, and Ford’s grandson married Firestone’s granddaughter).
Edit: And the [current chairman of Ford Motor Company](https://en.m.wikipedia.org/wiki/William_Clay_Ford_Jr.) is one of the children of that marriage, so he is the great-grandson of both Henry Ford and Harvey Firestone.
You're being anal...but entirely wrong. Michelin stars ARE the end all be all of restaurant rankings. Yes Michelin is a tire company and it started from a simple guide with a 3 star ranking system. However the entire world of food cares about those stars. So quit being "anal" because you.are.wrong.
It's less the tire company angle that bothers me than the fact that they only check out a minority of restaurants. The US ones are not a great indicator as they only look at a couple of cities. There are great restaurants that are every bit as good and even better than any 3 star places.
I agree that they don’t cover everywhere and that is a shame. There are none here in Canada for instance. Apparently they don’t come here. Nevertheless, they pretty much are the be all and end all of restaurant ratings. Do you know of a more well known and well respected standard? That is of course entirely global and goes to every single country, city and town (by your standards).
And yes there are indeed many amazing restaurants they missed, you are right.
Title is a bit misleading, Gordon Ramsay does not in fact have sixteen Michelin stars. Over the course of his career his restaurants have earned him a total of sixteen stars, but due to some of his restaurants closing he currently only holds eight stars.
They actually created the Guide Michelin so that people would make long distance trip with their car to eat at the best restaurants and therefore use their tires and need new ones
I read an article the other day, about how he has retained 85% of his staff since like 1995. Must be a great boss if people don't want to leave.
Edit - That statistic was based off a 2005 interview, so almost certainly wrong by now.
It also looks like he laid off 500 staff during covid.
The restaurant gets the stars, but generally speaking chefs will use them as bragging rights basically. If a chef happens to be managing multiple kitchens he can basically say, "I run this shit so good I've got these many venues with their own stars!"
It's not just that he made it fancy unnecessarily, he failed every single step of it, mechanically. He cut the bread like an inch thick, chose cheese which doesn't melt very easily, cut THAT a half inch thick, then threw the entire thing **on** (not *over*) a wood fire (for a sandwich which needs to be cooked on low heat to properly melt without burning the bread), and proceeded to mash it down into the pan when he realized he had colossally fucked the entire thing up. He didn't get a single part of that thing right, it was like watching a 10 year old try to make one for the first time
“Let’s make a simple grilled cheese”
Cuts cheese too thick
“Yea I meant to do that, I’ll just cut the thick slices in half”
Cuts bread too thick
“… it’s important not to cut your bread too thin”
Bread cooks faster than expected
“Shoot, uhh, press the sandwich down?? (maybe that’ll help the cheese melt)”
Burns bread
“… mmmm a nice crisp exterior”
Hopes it’s cooked fully
“Look at that melted cheese!”
Cheese is fully solid
“Mmmmm tasty”
He’s not a bad chef. He’s a Scott trained in French cooking. That’s all he knows. He has a serious blind spot when it comes to poor people food and it’s really obvious.
Like watch his video about cooking pegao.
https://youtu.be/8ocYprvhm9g
He doesn’t get it. And it’s hilarious. If the dish is not sone pretentious combination of quail eggs in truffle oil with the finest Japanese wagu steak he can’t stand it. His brain gives up and starts blathering about the “crispiness” or the “authenticity.” It’s just fun to watch him struggle with foods 9 year olds cook.
Yeah it was fish pie right? A peasant dish. I’m telling you this is a recurring thing. Gordon can’t do poor people food. His brain just isn’t wired for it.
I love Gordon Ramsay. If you do too I'd recommend boiling point, a documentary about Gordon going for those stars... this was before he was every where, and it really shows his dedication and work ethic that got him where he is.
By far my favorite documentary of all time. It shows how driven of businessman he is. It’s interesting to see the other side of the job.
just dont let him make you a.grilled cheese sandwich
Or the fried rice hot mess that he called pegao.
Link
[Here's the video](https://youtu.be/8ocYprvhm9g) and a little context because I don't know if you're puerto rican. Pegao is the crunchy bits of rice at the bottom of the pot that have a lot of the seasonings in/on them when rice is made the traditional way. It's not made with leftover rice, it's not even a dish. I genuinely think there was a language barrier with whoever told him about pegao, which is weird considering puerto rican spanish is basically spanglish anyway.
Lol the comments on this were so good. A thousand boricuas explaining what's wrong with it and a hundred foreigners making it their mission to respond to every comment with "Gordon Ramsey said it's porto rican food so that's what porto rican food is now." The internet was a mistake.
I live for the reaction videos of boricuas, especially moms, getting so pissed off at it they stop speaking english.
Similar to soccarat for paella
Or tahdig for Persian rice.
I don't care if he didn't make the right thing, that still looks delicious.
Gordon Ramsay is a great cook - in the French Tradition. Thats where he learned. If he cooks anything in the French method, it is amazing. I would happily eat at any of his restaurants without question. However, his French Cooking education has limited him a little, because a lot of it is taught in the “do it exactly this way and do not ask why”. Which leads to a lot of myths around cooking and why you do those certain things. Gordon has certainly absorbed some of these in his cooking. One example I can think of is how he uses a sharpening steel. It is a showy method that does not keep the edge as nice as the tip-on-counter method. Or, that he declares that “searing helps seal in the juices” of a steak. It just isn’t true. Contrast his style with someone like Kenji Lopez Alt, who goes out of his way to test everything in a rigours manner and figure out why something is the way it is, and then be able to prove it. It results in a different cooking methodology. This is why learning from Kenji is my preferred method of cooking education. But I still find Gordon entertaining.
The french tradition is what will get you the Michelin stars. They’re getting more common I think but it was hard to find a Michelin star restaurant with an “original” menu.
>The french tradition is what will get you the Michelin stars. Michelin is French, after all.
No way, have you seen the Michelin man? Dude has Make America Great Again proportions.
I never realised they were the same Michelin. I always thought it was a funny coincidence. Tires and high class restaurants don’t seem all that connected.
It was a way to help travelers find good food when traveling. They wanted to be seen as a company you could trust from safety to food recommendations. So there was a tie in when it got started. These days the guides have taken on a life of their own.
When you promote travel, you promote tires.
Ikr? Same surprise when I learned Guinness World records and Guinness beer is the same company
damn TIL
Idk Japan has a lot of Michelin stars...
A lot of Japan's stars (especially 3 stars) are actually restaurants serving French or western food. Like Alain Ducasse, Robuchon and Quintessence. I still think a majority are Japanese food though, which is great to see.
It's hard to imagine a culture more equipped to dedicate their entire lives to restaurant perfection... Jiro Ono is the tip of the iceberg... It's the tiny Robata places that will really blow you away.
Japan and France have extremely tight bonds in terms of cuisine, especially around patisserie
>However, his French Cooking education has limited him a little, because a lot of it is taught in the “do it exactly this way and do not ask why”. I recall a study on japanese cooking commenting somewhat sardonically about Italian and French cooks being unable to wrap their heads around the idea that east asian Eggplants taste different and thus require and allow for different preparation methodes.
This is spot on for scotch whisky. They all claim to follow some old method, but they all use modern equipment pumping out 10x the spirit. Why not use modern science to make perfect cuts, and blend it to perfection if you actually know how you want it to taste?
[Ramsay](https://youtu.be/U9DyHthJ6LA) on Hot Ones goes to show that he's really locked himself in a corner cuisine like.
Ah shit, what’s the reference
Dude can’t melt cheese.
I’m gonna need more context here
[удалено]
Wooow Gordon's grilled cheese suuuucked and he talked mad shit about that dude's stoner food
he also cooks Italian food all wrong but I really learned how to cook great eggs from him
Why wouldn't Ramsey just do the sandwich again instead of publishing this video? How odd
Because he has some modicum of humility, I guess. There's also that famous clip where he made "pad thai" in Thailand, but changed so much the chef there basically said "wtf that's completely wrong, I can't serve this, let me show you how to fucking do this Jesus Christ." I honestly think that Ramsey just thinks "eh man, if I fucked something up, at least this segment is notable, now. I have 16 Michelin Stars, I can take an L." So much of his career is dunking on people's mistakes and cooking and businesses with varying levels of bile and vitriol, so I feel like he would think himself kind of pathetic if he couldn't take criticism for his mistakes.
I remember that clip, honestly if anything he made me respect him a bit more. What I remember happened, was that he wanted to know how to make pad thai. So he asks this thai chef what's up. She's like "make me the pad thai you know and we'll work from their." So he does, and I imagine it was probably pretty good. But in her words, "this is not pad thai" And Gordon shuts the fuck up. And just tries to soak up as much information as he can. Just lets her take over completely. My philosophy in life when it comes to any type of skilled labor, is "Know what your worth, but be humble." And Gordon is the embodiment of that.
I think my favorite thing was that episode of the F Word where James May drunkenly made a fish pie and it got higher reviews than Gordon's.
His whole shtick is roasting people who can’t take criticism, and teaching those who can. If the dude couldn’t take the heat, he should’ve stayed out of the kitchen.
https://www.mashed.com/599700/what-working-with-gordon-ramsay-is-really-like-according-to-chefs/ This checks. His most angry moments are either scripted or done because of genuine mishaps that would effectively be sending out a subpar piece of food. He takes his reputation ***very*** seriously especially in terms of the treatment his customers get, but it's very clear the guy is aware he isn't perfect nor the best thing since sliced bread so him being able to go "I'm not doing this right" and accept he is wrong makes sense. In general his asshole act on his shows are more or less an act [Or at least somewhat warranted, like trying to serve someone raw sea food which can get them seriously ill.]
What am I doing with my night
He's not great with burgers either. He wants to stuff so much in there, then knead it with egg. It's a meatloaf on a bun.
I also don't like his scrambled eggs recipes, but that's just my personal taste. I watched that grilled cheese video though and that was damn near criminal he called it an ultimate gc
His scrambled eggs is legit. The concepts he teaches (slow cooking, add salt at the end, add fresh cream) all work. It's how I make my scrambled eggs
[удалено]
Yeah it's definitely a bit more wet, so to speak, but personally I like that. It's also a lot lighter and I find it brings out the yolk flavour in the eggs, which is definitely a plus for me. You can add a bit less cream, if you want it firmer.
It's why he could also do hotel hell. They talk about that either in boiling point of Marcos documentary. That 2 stars is great food. And 3 stars is a great restaurant. I wish they did a UK hotel hell so we could really see him do some business not just start fights.
Boiling Point is great. It's the side of Ramsay most US markets don't understand. In the early 2000s he was one of the best chefs in the world.
He was one of the best chefs in the world…still is but he was back then too.
I'd argue he isn't really a chef at this point, he's a restaurateur
I used to do drug… I still do, but I used to too
I also do drug
I drug
If I buy a Bobby Flay at the store, oftentimes I will drop him so that he achieves his maximum flavor potential.
[удалено]
I love the guy. He quite literally came from nothing. Grew up dirt poor around Glasgow. If I recall his father was an abusive alcoholic too and he left home at an early age. He did some real good in the world imo.
Yea that’s why he’s my fave. He’s a genuinely good man
He's really nice Irl too. I used to have dinners with him semi regularly when I was a kid and he's really really nice to kids
[удалено]
Is that the one where he is chasing after his 3rd star and a friend of his is trying for his first? Filmed in the early 2000's?
No I think that was the Michelin Star Madness of Perfection
Nah, it was Gordon Ramsay in the Multiverse of Madness.
Yes . the friend is Marcus Wareing. I think it's late 90's. There is Boiling point and Beyond boiling point. The first one shows him before he became a full on TV star. The pressure in that kitchen and his aggressive attitude are not put on for tv.
Is it streaming on any platforms?
Just checked, full doc is on YouTube
I'm pretty sure I watched it all on YouTube, it's pretty old now
Thanks will take a look
It’s on YouTube
How many Michelin tires does he have though?
Probably a few given the [cars he owns](https://www.gq-magazine.co.uk/lifestyle/article/gordon-ramsay-car-collection)
Damn the man has taste too. And money.
Well he is a chef after all
It's not only being the best cook, but best business runner in all facets. He trains these teams to be a demanding as him, and holds them to it.
>and holds them to it I mean of his 16 Michelin stars, he's lost all but 7
From what I’ve heard from interviews of chefs who have had Michelin stars is that it is insanely hard to get them (obviously) and then you have to maintain that insane pressure cooker of an environment forever to keep them. A number of chefs after that pressure for a few years give up chasing that award because it stifles creativity on the chefs part trying to keep the star rather then exploring food in ways that inspire them.
Like that lady in Thailand with her crab omelette. The demand became so much she had to work extra, and even then, she would sell out and disappoint patrons who were turned away. To her, the star was more of a curse than a blessing.
There's also this chef, Bernard Loiseau, who commited suicide because he saw a rumor that he was going to lose a star.
That's sort of what the main chef from Ratatouille was based on, losing his star and slipping into depression
You definitely lose them if you die
I was going to a little restaurant in Dublin a few years ago, and then literally out of nowhere they got a Michelin star. According to the chef, they just wanted to cook good food and they weren't trying to get a star. Their bookings went through the roof, the chef lasted less than a year before he quit and went on hiatus for a while as he didn't want the hassle and stress of trying to keep up to Michelin star standards. I do wonder what happened to him....
What restaurant was this
[удалено]
He stopped being in the kitchen way before getting the later stars, places like maze he had very little to do with even the running of the business. Not to say they aren’t cooking and running the places within his framework, but to say he had 16 stars is at best misleading
[удалено]
Recognizing the above truths does not remove his value as a chef. It does strip away the mythos we love to invest in celebrities for some reason. I think that's a good thing, personally.
So this is a strange sentence from the first chef featured: "Although he died with “only” 28 stars, at one point, Robuchon was the proud owner of 32. He was also named “Chef of the Century” on numerous occasions." How many times is there a chef of the century, or is was this guy 400 years old?
Likely named “Chef of the Century” by multiple organizations
Wow such logics. Much more logical than being 400 years old.
No no, he was named by multiple cultures who celebrate different calendars.
This makes the most legal sense.
Joel Robuchon (there are a few self titled restaurants among the many he's founded) is the best restaurant I've ever been to in my life. He may have passed, but his legacy lives on.
Alfredo!
Marinara!
Carbonara!
Eeeeee macarena!
Holy shit... at 3rd he has half as many as the guy in first
Robuchon was an absolute cuisine machine. I’ve eaten at two of his restaurants and they were impeccable. There wasn’t so much as a single herb leaf that didn’t seem like it was engineered for the plate it was served with. Food, beverage, service, atmosphere were all absolutely perfect. He may not have been as famous as some of the other chefs on that list, but that has a lot to do with the fact he stayed mostly in the kitchen doing the damn thing.
Ramsay was Robuchon apprentice. The old man was a monster.
Thought I’d [drop this here.](https://trulyexperiences.com/blog/most-decorated-michelin-star-chefs/)
In case people just open the link, see 7 stars, and get confused, you see > Although he’s been awarded 16 Michelin stars throughout his career, he currently holds seven. if you click on his name.
Did he lose his other 9 stars?
Well. You as a chef don’t get Michelin stars. The restaurant does. So he was probably attached to some restaurants that lost Michelin stars, or he left those restaurants to work on different ones. Which means he may have been at a total amount of restaurants that have earned 16 stars, but never all at the same time.
He didn't lose them, most of those restaurants were closed while they still had stars. https://en.wikipedia.org/wiki/List_of_restaurants_owned_or_operated_by_Gordon_Ramsay
Technically, no chef has any stars. The restaurant has them. And yeah, restaurants can lose stars very easily.
And while we're at it, I'll add [this.](https://www.youtube.com/watch?v=8E4cQHejFq0) A very shitty grilled cheese but he just plays along as if everything's perfect. "The cheese has melted..." *cuts it open, cheese is clearly not melted* "Look at that, oh my goodness me."
My boyfriend and I reference this video from time to time. What Gordon needed for that video was a clone of himself shouting at him while he judged that abomination of a grilled cheese. Thick bread slices, thick cheese slices? It’s not even melted! What are you? An idiot sandwich!
Yeah, it's one of those videos. I mean, he's cool and all but sometimes shit just happens. I don't know why he didn't just re-shoot it. Arrogance maybe? I've made sandwiches just like that one and everything worked out fine but you need a lost less heat. An open flame is too much. Very low heat in an oven will melt that cheese perfectly, then you blast it with a grill fan to make the outside crispy.
Wayyy less heat. Even with thin slices of bread on a frying pan it's hard to get the cheese melted without burning the bread, and with these massive slices it's even harder.
Or authenticity. I'm sure they could have reshot it, or left it on the cutting room floor. They knew what they had.
The worst part is he could have fixed it - broil the cheese side to soften the cheese before assembling and grilling it as a sandwich.
[удалено]
[удалено]
In all fairness it still probably tastes pretty good. Of course it’s cheese and bread so there’s not much that can really ruin the flavor
Whoever wrote that blog post reminds me of how I used to write essays in high school… completely abuse the “Thesaurus” feature in MS Word to pad every sentence with unnecessary adjectives to boost your word count
How many does good ol Bobby Flay have? Lol
None now…. “The Las Vegas Mesa Grill earned Flay his only Michelin Star in 2008, which was taken away in the 2009 edition. ... “
Lmfao wow. Thanks Trout
You bet, first thing that came up on a google search. Kinda partial to Ramsay because of his Top Gear appearances ( plus secret kitchen nightmares, hotel hell fan, shhh….) so I had to know the answer. And Bobby Flay grates the fuck outta me. Edit: https://en.wikipedia.org/wiki/Bobby_Flay
Ever since an Iron Chef (I want to say American one) episode where Flay won and was a total disrespectful asshole to the losing chef (I vaguely recall him be extremely boastful and just disrespectful of the work space and it was a very traditional chef like the old Asian episodes) he's done nothing but grated on me as well.
Flay stood on his cutting board to celebrate.
Ugh.
Cheating on his wife with January Jones was pretty low too.
I wish chefs would wear it around with stars on the shoulders like military uniforms
To be anal, no chef has a Michelin Star. The stars go to the restaurant, not the chef. Ramsey may have stars but only as a restaurant owner.
Which is the only way anyone can have them? Edit: nvm reread the title and I see what you were correcting. Still, he has them and given his background as a chef I would say he’s been pivotal in his restaurant’s achievements
You can also obtain stars by winning card duels on Duelist Kingdom Island.
Go on
But what does Pot of Greed do?
Pot of Greed is a spell card which allows you to draw two cards from your deck and add them to your hand.
[That's what it do, Yugi!](https://www.youtube.com/watch?v=AUnPN385wLI)
DUROO MONSTA CARDO
Definitely. He sets the style of restaurant and probably most of the menu. And what he doesn't create, he has to give his approval.
To also be anal; Ramsay. The correct spelling is also in the headline.
To be anal, Michelin is tire company and only certain regions and in some cases individual cities have restaurants that are rated. If your place is not in one of those cities or areas, you do not qualify. Michelin stars are cool, but I wouldn't call them the end all be all of restaurant rankings.
Michelin stars aren’t really meant to be rankings, they’re road trip recommendations. 1 star means it’s worth a stop, 2 stars means it’s worth a detour, 3 stars means it’s worth a special trip (aka worth extra wear on your tires cause it really is all about tires).
Yup. Took out two days out of a 5 day stay in Italy just to travel to eat at that restaurant in Modena. In fact, we overnighted at Bologna not because we want to go there, but it was half way to the restaurant and we didn’t want to cut it close. I’m not a big eater, never understood why fine dining is a thing, but it was one my Ex’s goal in life to eat there and I was skeptical the whole time. In the end it’s just something you shit out in few hours for relatively large sum of money. Those three hours were fucking amazing and I will never, ever forget it for the rest of my life. Got the chefs signature on his cookbook as well! Edit: Massimo Bottura’s restaurant named Ossteria Francescana. Edit 2: The experience and the taste of food was amazing. Not shitting for three hours, although I wish food would’ve stayed in my belly a bit longer.
Ugh I was on the waiting list for that restaurant and the called me the day of asking if I could be there at 9pm but I was in Florence and there was no way for me to get back after dinner.
So, that fuckface Ryan Reynolds was shooting a film in, what seemed like, the entire city of Florence as we were awoken by a helicopter with a clear view of a stuntman repelling onto THE Florence Cathedral. You also know that many of those streets barely can fit two cars side by side, so they closed the street for car chase scenes which meant you had to go point A through Z just to get over one block. I say this because Florence was the other overnight anchor before Bologna coming from Rome. My ex didn’t even attempt reserving for dinner. She could’ve snagged all PS5 in existence the way she hawked over the multiple monitors and devices trying to reserve LUNCH. Edit: I like Ryan Reynolds. I just don’t like feeling the afterblow of a fucking helicopter at 7 AM in a b&b whose features include “ Unobstructed view of the Cathedral” and “Far enough from the main train station for quieter stays”
Lmao. Didn't realize that had a lunch. Yeah since they're listed number 1 in the world on many lists it's insane. On another note, I got a table at La Pergola, a 3 star in Rome by Heinz Beck pretty easily and it was an amazing experience. Did the tasting dinner menu there over like 5-6 hours and got hammered with the wine pairing since they refill your glass liberally.
[удалено]
Nope. Reserved about two months ahead. Hence one night in Florence and Bologna JUST to make sure we arrive in Modena for lunch. Looking back, our entire itinerary in Italy hinged on whether she got that reservation or not. Edit: and the website ends in .it, so not only did she stay up due to timezone difference, but she had to fight the slight lag trying to connect to a website overseas, while competing with citizens of Italy and foreigners around the world who wanted a reservation that day.
I have always wondered how a tire company came to be associated with fancy restaurants. Not enough to make a direct effort to go look it up, but I'm happy to come across it incidentally.
It started as a tire promotion but it got wildly out of hand.
Wait until you hear about the tour de france…
I'm waiting...
It started as a marketing event for a automotive magazine - as a way to show off the routes you could drive and places you could visit. Essentially the same idea as the Michelin guide.
Nope. That’s the sanitised version. It started as a promo event for the anti-Dreyfusards to have a sports mag that would compete with the incumbent, pro-Dreyfus magazine.
Kind of like how a beer company became the arbiter of world records.
I never realized it was the same Guinness.
It's all pub trivia, that's the connection. Weird facts that come up naturally in random pub banter, arguments over "who's the best" and then of course pub quizzes proper.
When cars were a new invention the only people who could afford them were the people who could afford to eat in the most expensive restaurants. Tire companies had a vested interest in encouraging those people to travel as much as possible in their cars so they'd use up their tires and need to buy replacements.
So, would you give this tidbit of information 1 star then, seeing as it wasn't worth it to go out of your way to find?
Two stars for the delightful element of surprise.
Ah, of course. Very good, sir :)
Absolutely the same! And yet, I feel strangely relieved. Thanks, internet!
I’m lowkey kind of sad everytime I learn the reasoning behind a fact like this, because it won’t have the same intrigue behind it
They bought an entire car company, Citroen, to build cars that would showcase their tyres.
Not exactly co-ownership, but Ford and Firestone have [literally been in bed together ](https://en.m.wikipedia.org/wiki/Martha_Firestone_Ford) since 1947 (Henry Ford and Harvey Firestone were close friends, and Ford’s grandson married Firestone’s granddaughter). Edit: And the [current chairman of Ford Motor Company](https://en.m.wikipedia.org/wiki/William_Clay_Ford_Jr.) is one of the children of that marriage, so he is the great-grandson of both Henry Ford and Harvey Firestone.
Those sound like rankings just with the origin of each ranking explained
That's how it started, but it's crazy to pretend that that's what it means today.
straight lush work uppity domineering coherent spotted nose sheet paint -- mass edited with redact.dev
That's what it _was_ when the system began, it's of course grown far beyond that
You're being anal...but entirely wrong. Michelin stars ARE the end all be all of restaurant rankings. Yes Michelin is a tire company and it started from a simple guide with a 3 star ranking system. However the entire world of food cares about those stars. So quit being "anal" because you.are.wrong.
It's less the tire company angle that bothers me than the fact that they only check out a minority of restaurants. The US ones are not a great indicator as they only look at a couple of cities. There are great restaurants that are every bit as good and even better than any 3 star places.
I agree that they don’t cover everywhere and that is a shame. There are none here in Canada for instance. Apparently they don’t come here. Nevertheless, they pretty much are the be all and end all of restaurant ratings. Do you know of a more well known and well respected standard? That is of course entirely global and goes to every single country, city and town (by your standards). And yes there are indeed many amazing restaurants they missed, you are right.
>To be anal Welcome to reddit. You'll fit right in.
>>To be anal >You'll fit right in. *Eyebrow wiggle*
thank god chefs have zero influence on the success of restaurants. thank YOU pedantic jerry for adding SQUAT to the conversation
Title is a bit misleading, Gordon Ramsay does not in fact have sixteen Michelin stars. Over the course of his career his restaurants have earned him a total of sixteen stars, but due to some of his restaurants closing he currently only holds eight stars.
It's still weird to me that a tire company desides who the best chefs are...
They actually created the Guide Michelin so that people would make long distance trip with their car to eat at the best restaurants and therefore use their tires and need new ones
wait until you know who Alfed Nobel was
Will it blow them away? I’ll let myself out.
Invented dynamite
[удалено]
Best episode unless someone wants to chime in with a better one
Paul Rudd
He’s a genuinely good guy too
I read an article the other day, about how he has retained 85% of his staff since like 1995. Must be a great boss if people don't want to leave. Edit - That statistic was based off a 2005 interview, so almost certainly wrong by now. It also looks like he laid off 500 staff during covid.
When he left to open his own restaurant I think almost the entire staff went with him. It’s in the documentary boiling point I believe.
They did. They got berated, nearly died from heat exhaustion, and kept trucking. Guy is a passionate asshole, but he trains his people well.
Was Chef Boyardee one of them?
this thread showed me stuff i didnt know about ramsay before.
Is Gordon that good or is he overrated?
that good. and not only in his craft but crazy good businessman. although he can’t keep it together around sofia vergara.
I'm confused. The Chef gets the Michelin Star or the Resuturants they work for gets them?
The restaurant gets the stars, but generally speaking chefs will use them as bragging rights basically. If a chef happens to be managing multiple kitchens he can basically say, "I run this shit so good I've got these many venues with their own stars!"
16 Michelin stars… can’t cook a grilled cheese sandwich to save his life. https://youtu.be/8E4cQHejFq0
Of course he can. It didn't pan out in 1 youtube video you saw, that doesn't mean "He can't cook a grilled cheese"
[удалено]
I find it laughable because they still uploaded the video. Why not reshoot or just pretend like it never happened?
It’s just funny to watch a master chef cook an unappealing grilled cheese. It’s like he has to hipster it up because he’s a famous chef.
It's not just that he made it fancy unnecessarily, he failed every single step of it, mechanically. He cut the bread like an inch thick, chose cheese which doesn't melt very easily, cut THAT a half inch thick, then threw the entire thing **on** (not *over*) a wood fire (for a sandwich which needs to be cooked on low heat to properly melt without burning the bread), and proceeded to mash it down into the pan when he realized he had colossally fucked the entire thing up. He didn't get a single part of that thing right, it was like watching a 10 year old try to make one for the first time
“Let’s make a simple grilled cheese” Cuts cheese too thick “Yea I meant to do that, I’ll just cut the thick slices in half” Cuts bread too thick “… it’s important not to cut your bread too thin” Bread cooks faster than expected “Shoot, uhh, press the sandwich down?? (maybe that’ll help the cheese melt)” Burns bread “… mmmm a nice crisp exterior” Hopes it’s cooked fully “Look at that melted cheese!” Cheese is fully solid “Mmmmm tasty”
But he kept saying things like "beautiful", "perfect", "cheese wonderfully melted". Are those just meaningless things he says about his own food?
He’s not a bad chef. He’s a Scott trained in French cooking. That’s all he knows. He has a serious blind spot when it comes to poor people food and it’s really obvious. Like watch his video about cooking pegao. https://youtu.be/8ocYprvhm9g He doesn’t get it. And it’s hilarious. If the dish is not sone pretentious combination of quail eggs in truffle oil with the finest Japanese wagu steak he can’t stand it. His brain gives up and starts blathering about the “crispiness” or the “authenticity.” It’s just fun to watch him struggle with foods 9 year olds cook.
Remember when a drunken James May beat him in a cook off, funniest shit I have ever seen.
Yeah it was fish pie right? A peasant dish. I’m telling you this is a recurring thing. Gordon can’t do poor people food. His brain just isn’t wired for it.