Gordon Ramsey : F word v Hell's Kitchen
Goro
pretty unwatchable on Kitchen Nightmares and Hell's Kitchen, but on
The F Word, his "act" is toned down and it feels like it's more
straightforward and food-oriented.
-goro-
Krypsis
Personally, I can't stand the creep! His use of profanities is a
substitute for any personable qualities. Without his unique "style",
one is forced to focus on his (a) cooking ability and (b) his
personality and both aspects are singularly lacking!
Krypsis
LarbGai
> Personally, I can't stand the creep! His use of profanities is a
> substitute for any personable qualities. Without his unique "style",
> one is forced to focus on his (a) cooking ability and (b) his
> personality and both aspects are singularly lacking!
>
> Krypsis
******Much the same as a certain retired Government tea lady of our
aquaintance eh Krypto?
Bob Terwilliger
> Personally, I can't stand the creep! His use of profanities is a
> substitute for any personable qualities. Without his unique "style", one
> is forced to focus on his (a) cooking ability and (b) his personality and
> both aspects are singularly lacking!
Ramsay actually is a very talented chef. Problem is, none of his shows
actually give any cooking instruction. I highly recommend the book, _A Chef
For All Seasons_, which contains some fantastic recipes from him.
Bob
Goro
wrote:
I never really liked Hell's Kitchen much. I'm not much for the
reality game show genre and this grated on me b/c of the contestants
primarily, but while i didn't mind the cursing of Ramsay, it was
really indicative of his general disregard for the people. He'd yell
at them and tell them to do things; felt more like a stage for him to
showoff than to actually instruct or teach anything. Or like in
Kitchen Nightmares when he just tells someone what to do, gives some
recipe, and then runs off to the next thing.
In F Word, it seems a bit more interesting b/c it's formatted
differently and there's more time spent doing and interacting.
Of course by S2 it's turning into more of the same and S3 felt just
like I was watching Hell's Kitchen.
-goro-
jmcquown
news:3130303039303...@zetnet.co.uk...
> The message
> <77c0a96f-d4c6-4193...@n37g2000prc.googlegroups.com>
> from Goro <eviln...@gmail.com> contains these words:
>
>> I never really liked Hell's Kitchen much. I'm not much for the
>> reality game show genre and this grated on me b/c of the contestants
>> primarily, but while i didn't mind the cursing of Ramsay, it was
>> really indicative of his general disregard for the people. He'd yell
>> at them and tell them to do things; felt more like a stage for him to
>> showoff than to actually instruct or teach anything.
>
> chefs are very like that IME; the environment is hot, noisy, risky and
> stressful; hours are long and unsocial, it's hard work under pressure at
> high speed. It is not the head chef's job remit to teach or train the
> other workers how to cook. They are expected to know their job, hit the
> floor running and do it without dropping the ball.
> That's what the TV show is replicating for the contestants.
>
> Janet
Agreed. I never met a "head chef" who coddled the cooks on the line. The
chef does need to know how to cook (and Gordon Ramsay can) but there is so
much more involved in running a kitchen. The show is for weeding out those
who *think* they're ready to be head chef of... anywhere. You cannot be
faint of heart or lazy to run a kitchen.
Jill
Dave Smith
That guy is so abusive to people that I can't stand watching him. So I
don't.
FWIW, I just read a news item yesterday about how he has been stuffing
his suppliers for his NY restaurant.
Ostap Bender
wrote:
> The message
> <77c0a96f-d4c6-4193-9c85-fb677e341...@n37g2000prc.googlegroups.com>
> from Goro <evilnin...@gmail.com> contains these words:
>
> > I never really liked Hell's Kitchen much. I'm not much for the
> > reality game show genre and this grated on me b/c of the contestants
> > primarily, but while i didn't mind the cursing of Ramsay, it was
> > really indicative of his general disregard for the people. He'd yell
> > at them and tell them to do things; felt more like a stage for him to
> > showoff than to actually instruct or teach anything.
>
> chefs are very like that IME; the environment is hot, noisy, risky and
> stressful; hours are long and unsocial, it's hard work under pressure at
> high speed. It is not the head chef's job remit to teach or train the
> other workers how to cook. They are expected to know their job, hit the
> floor running and do it without dropping the ball.
> That's what the TV show is replicating for the contestants.
When Maria Batali was on a talk show and was asked about Gordon and
his swearing, he first hesitated to say what he thinks of Gordon , but
later diplomatically said something like this: 'Rage and constant
swearing at staff are quite common among chefs who fail to properly
plan and prepare their staff for the dinner service".
It is one thing when the chef goes hysterical in catastrophic
situations - he is only human. But with Gordon throwing hysterics
every 2 minutes, a deeper psychiatric problem may be at play.
I lost all respect for Gordon when I read the following web site,
which explains (if you read carefully) how his show Kitchen Nightmares
works:
http://gordonramsayskitchen.com/
You will discover that everything that Gordon takes personal credit
for in the show - inspecting the restaurant, figuring out what's wrong
with it, giving it a face-lift, doing market analysis to decide what
cuisine to serve there, designing the new menu, training the staff etc
- is done not by him but by the REAL experts hired by the producers
of the show. The only things that Gordon does himself are:
- acting like a dumb airhead blond
- making stupid faces and swearing when first tasting the food
- changing shirts in front of the camera to show that his body is
naked underneath
- saying various platitudes, fed to him by the director
All these new restaurant customers that flood the restaurant - they
are actors, hired by the show producers. They act and say the way they
are told by the directors.
And the violations of the sanitary code that Gordon "discovers" in
every show - which leads the announcer to declare in dramatic tone in
every episode: "Gordon decided to take a dramatic act, unprecedented
in the history of Mankind: to close the restaurant for the evening!" -
most of them were planted there by Gordon's staff.
Gordon is a self-promoting pompous jerk.
Ostap Bender
wrote:
> On May 17, 8:43 am, Janet Baraclough <janet.and.j...@zetnet.co.uk>
> wrote:
>
>
>
> > The message
> > <77c0a96f-d4c6-4193-9c85-fb677e341...@n37g2000prc.googlegroups.com>
> > from Goro <evilnin...@gmail.com> contains these words:
>
> > > I never really liked Hell's Kitchen much. I'm not much for the
> > > reality game show genre and this grated on me b/c of the contestants
> > > primarily, but while i didn't mind the cursing of Ramsay, it was
> > > really indicative of his general disregard for the people. He'd yell
> > > at them and tell them to do things; felt more like a stage for him to
> > > showoff than to actually instruct or teach anything.
>
> > Bet you've never worked in a kitchen :-) Many working kitchens and head
> > chefs are very like that IME; the environment is hot, noisy, risky and
> > stressful; hours are long and unsocial, it's hard work under pressure at
> > high speed. It is not the head chef's job remit to teach or train the
> > other workers how to cook. They are expected to know their job, hit the
> > floor running and do it without dropping the ball.
> > That's what the TV show is replicating for the contestants.
>
> When Maria Batali
That's "Mario"
Ed Pawlowski
"Ostap Bender" <ostap_be...@hotmail.com> wrote
>
> http://gordonramsayskitchen.com/
>
> You will discover that everything that Gordon takes personal credit
> for in the show - inspecting the restaurant, figuring out what's wrong
> with it, giving it a face-lift, doing market analysis to decide what
> cuisine to serve there, designing the new menu, training the staff etc
> - is done not by him but by the REAL experts hired by the producers
> of the show.
Give the alleged one week for a turnaround, no one person is going to do all
of the needed planning to pull off the remodel, new signs, menu, etc. I
imagine most viewers are aware of a lot of help. Just another form of
entertainment.
Ostap Bender
> "Ostap Bender" <ostap_bender_1...@hotmail.com> wrote
Sure, if he used the "we" pronoun, that would be OK, but the "Gordon
did this and Gordon did that" thing is sleazy. Everything about him
(and his alter ego Marco Pierre White) is sleazy.
Bogbrush
> The message
> <03977109-3a69-469b...@z13g2000prh.googlegroups.com>
> from Ostap Bender <ostap_be...@hotmail.com> contains these words:
> Its for a TV show. Surely you don;t confuse "reality TV" with real
> life? :-)
Exactly. That prick Ramsay is astute enough to realise that people are
dumb enough to think thats how they work in real life. And he pockets
the lolly as a result.
Can you imagine anyone listening to that jumped up Scottish prick for
more than a minute or two before wrapping a skillet around his Ginger
skull?
Ostap Bender
http://www.huffingtonpost.com/2010/05/17/gordon-ramsays-unpaid-bil_n_578590.html
Gordon Ramsay's Unpaid Bills Rack Up: Now Meat Supplier Says 200K Owed
First Posted: 05-17-10 10:51 AM |
Gordon Ramsay Unpaid Bills Meat Wine Scandal
The saga of "Hell's Kitchen" star Gordon Ramsay's unpaid restaurant
bills continues. Last week, the New York Post reported that two wine
suppliers have filed suit against the chef for tens of thousands of
dollars of wine delivered to Ramsay's restaurant at the London Hotel
in New York's midtown, but were never paid for. Wine importer V.O.S.
Selections is suing Ramsay for $38,000 in unpaid bills, and Wineberry
America for $40,900.
Other lawsuits abound, including $89,000 Ramsay is said to owe for a
cleaners' bill at his restaurant at the London Hotel in West
Hollywood.
And today, the New York Post's Page Six reports that Bronx-based meat
supplier Endicott meats is claiming Gordon Ramsay owes them $190,000
for various products delivered to his restaurant in the London Hotel
in New York. Accounting for the figure are deliveries of everything
from duck breasts to racks of lamb to sweetbreads and bacon, according
to Michael Braunschweiger, owner of Endicott Meats.
"Just like with the wine guys, he basically stopped responding to me
in November," Braunschweiger told the Post, adding, "He skipped out on
the bill and doesn't answer calls... For a guy who goes on TV and
tells people how they should be running their business, maybe he
should first learn how to run his own. It seems like he spends more
time on TV and scouring for women, or whatever it is he does these
days." Braunschweiger was alluding to an additional scandal
surrounding Ramsay -- accusations, denied by the chef, that he cheated
on his wife with at least three other women in 2008.
Default User
"Ostap Bender" <ostap_be...@hotmail.com> wrote in message
news:edf5bcb7-176d-415f...@y6g2000pra.googlegroups.com...
> Michael Braunschweiger, owner of Endicott Meats.
Wait. A meat supplier named Braunschweiger? Who's writing this?
Brian
Ostap Bender
wrote:
> In article
> <edf5bcb7-176d-415f-9e16-e8e527090...@y6g2000pra.googlegroups.com>,
> Ostap Bender <ostap_bender_1...@hotmail.com> wrote:
>
> > And today, the New York Post's Page Six reports that Bronx-based meat
> > supplier Endicott meats is claiming Gordon Ramsay owes them $190,000
> > for various products delivered to his restaurant in the London Hotel
> > in New York.
>
> $10K?
Good question. Unfortunately, I don't have the pleasure of being the
supplier's confidant to know the answer for sure. Here is a plausible
scenario:
If it's a very expensive meat, it could cost maybe $50 per pound.
Thus, $10K is about 200 pounds, something that Gordon uses up in 1
week. Since the billing is monthly, this $10K is undetectable until
several weeks later. Of course, when the debt hit, say, $100K, the
supplier should have stopped, but maybe he has seen Gordon's TV
programs and falsely believed them, stupidly thinking that Gordon is a
successful businessman and not a crook. That's what reality TV does to
you - it makes oyu foprm stereotypes.
Plus, Gordon has been reported to be worth more than $100 million
personally, so even if his restaurant failed, he personally would have
no difficulty to pay the restaurant's debts off with his own money.
But again, the supplier must have falsely believed that Gordon is a
man of integrity.
It is truly amazing how most people don't realize that reality TV,
like Gordon's shows, is pure fiction.
Ed Pawlowski
"Ostap Bender" <ostap_be...@hotmail.com> wrote
>
> Good question. Unfortunately, I don't have the pleasure of being the
> supplier's confidant to know the answer for sure. Here is a plausible
> scenario:
>
> If it's a very expensive meat, it could cost maybe $50 per pound.
> Thus, $10K is about 200 pounds, something that Gordon uses up in 1
> week. Since the billing is monthly, this $10K is undetectable until
> several weeks later. Of course, when the debt hit, say, $100K, the
> supplier should have stopped, but maybe he has seen Gordon's TV
> programs and falsely believed them, stupidly thinking that Gordon is a
> successful businessman and not a crook. That's what reality TV does to
> you - it makes oyu foprm stereotypes.
>
> Plus, Gordon has been reported to be worth more than $100 million
> personally, so even if his restaurant failed, he personally would have
> no difficulty to pay the restaurant's debts off with his own money.
> But again, the supplier must have falsely believed that Gordon is a
> man of integrity.
>
> It is truly amazing how most people don't realize that reality TV,
> like Gordon's shows, is pure fiction.
It is also possible he has no clue that the money is owed or who the
supplier is. Given the spread of the restaurants and time doing TV shows,
there are managers running the finances. Who knows if Ramsey have even been
to the location in months. He may have spread himself too thin.
Ostap Bender
> "Ostap Bender" <ostap_bender_1...@hotmail.com> wrote
It's possible. In early 19th century Czarist Russia, many nobleman
landowners, who owned villages with hundreds of serfs and lived off
their sweat and toil, spent their lives enjoying themselves at the
Czar's court in St. Petersburg. So, their estates and their serfs were
managed by the "administrators" whom these landowners appointed. The
serfs often thought that the "master" was a good man and that all
their problems were created by the local administrators. They expected
that when the master came to their village, he would see how unfair
and brutal his administrators are and would rectify the problem. There
is even a sarcastic expression in Russian literature: "The master will
come to visit us, and the master will solve our problems!"
Of course, when the master came to the village, his only concern was
to make sure that the administrators apply as much brutality towards
the serfs as possible in order to maximize his revenues. Gordon does
seem exactly this type. He is indeed very good at delegating
responsibility, especially when he commits crimes or does despicable
cowardly things, like this one:
Ramsay: I cooked up book theft to frame my rival Marco
The heat of the celebrity kitchen has long provided fuel for some
fiery professional rivalries. None more so than the simmering tension
between Gordon Ramsay and his one-time mentor Marco Pierre White.
So when a scooter-riding raider made off with his precious restaurant
reservations book and Ramsay pointed the finger at London rival White
it was to ignite one of the most intriguing mysteries of the culinary
world. Was it just another spat between the equally hot-headed duo, or
was there a genuine case of criminal rivalry?
The answer, so it seems, is neither. For some nine years later it has
emerged that it was all an elaborate trick dreamed up by Ramsay,
fearing he was about to be deposed at his Michelin starred Chelsea
restaurant Aubergine by White.
Ramsay admitted to organising the raid in an interview with the New
Yorker magazine, describing his ruse as a "stroke of genius".
Sadly, he might find that it is White who has the last laugh. Scotland
Yard yesterday said they could not rule out reopening the
investigation into the "theft". If that were to happen, he could be
cautioned for wasting police team. A police source indicated officers
who investigated would be less than impressed to discover their
efforts had been wasted. "It does not show him in a particularly good
light if he was wasting police time," said the source. One suggestion
last night was that Ramsay - who happens to be busy promoting his
latest New York venture and a new gastro pub in East London - be made
to pay for the cost of the investigation. "This sort of waste of
police time is unforgivable. Police are there to catch criminals not
to cater to rivalries between chefs."
He might be Britain's richest chef, with an estimated wealth of £60
million and nine Michelin stars, but in March 1998 Ramsay, it seems,
was still less than secure in his worth. He had studied in White's
kitchen - and to this day credits him with teaching him everything he
knows.
Nonetheless, he believed White, the first British chef to earn three
Michelin stars, was poised to depose him as head chef at Aubergine.
When the reservations book was snatched Ramsay was furious. "Someone
rushed into the reception area and grabbed it during the evening," he
said. "It was in the middle of service and it has completely
disappeared. "The police and solicitors are on to it and I can't say
who it is." He added colour to the tale when he said: "With 6000
reservations on the list you can imagine how inconvenienced we are."
He even told how the culprit had started faxing the list back to him
page by page, even spelling his name wrong. White never took over, and
Ramsay's suspicions about the alleged culprit were well known.
Yet it seems it was all a recipe conjured up by the chef. "It was me,"
he told New Yorker in a typically expletive-littered interview. "I
nicked it. I blamed Marco. Because I knew that would f*** him and that
it would call off the dogs."
He told how he arranged a biker to steal it, adding: "It was my one
stroke of genius, f***** someone over without his knowing that I was
the one who done it. And the [restaurant owners] cutting Marco off and
wanting to get closer to me, kissing my ass.
"You always eat that f***** revenge when it's cold, don't you? Trust
me, this was stone cold." As for the book? It is apparently locked
away in Ramsay's safe.
Learning that the attempt to tarnish his name was all a ruse, White
was not surprisingly cheery. He denied ever plotting to take over his
protege's job and said: "It bothered me that I'd been accused of
theft. But it was totally inconceivable - implausible. What would my
gain have been to behave like that?
"If that's how you pay back your friend, and people who've helped you,
that's sad. But I've always said ambition is one of the most
dangerous preoccupations in the world."
Quite what initiated the rivalry between the two chefs is unclear.
Some speculate it may have been Ramsay's perceived snub of White when
he asked another chef to write the foreword of his first cookery book
in 1996.
White has admitted that Ramsay infuriated him by arriving at his
wedding accompanied by a camera crew who were filming one of his
cookery programmes. Whatever the reason for the feud, the have become
the best-known rivals of the professional kitchen
Ostap Bender
> "Ostap Bender" <ostap_bender_1...@hotmail.com> wrote in message
This is a great observation. I searched for "Endicott Meats" and found
them. They exist:
Endicott Meats
Hunts Point Cooperative Mark, NY 10451
p: 718 893 7318
Website - None Supplied
Email - None Supplied
But when I searched for "Endicott Meats Braunschweiger", everything
was about Gordon. It is quite possible that the Post just made up the
name Braunschweiger as a hoax. Or maybe they confused Michael
Braunschweiger with Endicott Meats' (de)livery manager Dick
Liverwurst?