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Arubalisa
03-17-2008, 04:57 PM
:D Recipes ;) Dh and I would like to try a few of them before we buy a whole book of them. :o

For a chuckle...we live so far in the middle of nowhere that our county library does not carry any of his books, nor even have that even mentions him. :rolleyes:

Schnauzerjoy
03-18-2008, 06:21 AM
Hi Lisa

Been to several of his restaurants and based from that you can safely invest in one of his books. The man is brilliant. Annoying but brilliant :D.
Here is something to look at in the meantime http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/gordon_ramsay/fast_food/

Arubalisa
03-18-2008, 10:17 AM
Thank you SO much! Google had failed me, but YOU did not! ;) :D

Schnauzerjoy
03-18-2008, 04:28 PM
Considering how much help you give in here, it feels great to give just a little tiny back :)

Carsten

Arubalisa
03-18-2008, 05:13 PM
Considering how much help you give in here, it feels great to give just a little tiny back :)

Carsten
<<blushing>> :o :o :o

AuntieMame
03-18-2008, 07:33 PM
One of my coming rewards will be dinner at Gordon Ramsay at the London.

He's an ass. But he can cook. I liked his autobiography "Humble Pie"? quite a bit as well.

tds-ken
03-21-2008, 12:51 PM
I must be a totally sheltered idiot, but I have never heard on Gordon Ramsey, I take it he owns a restaurant?

Sorry to be out of it!

Arubalisa
03-21-2008, 02:12 PM
http://www.gordonramsay.com/corporate/theman/biography/ (http://www.gordonramsay.com/corporate/theman/biography/)

I am usually not a fan of wikipedia, but this information IS accurate:
http://en.wikipedia.org/wiki/Gordon_Ramsay (http://en.wikipedia.org/wiki/Gordon_Ramsay)
"Gordon James Ramsay, OBE (born November 8, 1966 in Johnstone, Scotland) is a celebrity chef, television personality and entrepreneur. He has been awarded a total of twelve Michelin stars,[1] and is currently one of only three chefs in the UK whose restaurant is rated at three Michelin stars. He is famous in the UK for presenting TV programmes about competitive cookery and food such as Hell's Kitchen and The F-Word. He is best known in the United States as the host of FOX's Hell's Kitchen, which premiered in May 2005, and of Kitchen Nightmares, which premiered in September 2007, based on his successful British show Ramsay's Kitchen Nightmares."


This is a classic example of a scene from his Kitchen Nightmares (this one BBC-America). Definitely a person you either love or hate, but dh and I find his shows entertaining. ;) http://www.youtube.com/watch?v=MB8dGQ77Zg0 (http://www.youtube.com/watch?v=MB8dGQ77Zg0)

AuntieMame
03-21-2008, 04:51 PM
I must be a totally sheltered idiot, but I have never heard on Gordon Ramsey, I take it he owns a restaurant?

Sorry to be out of it!

Or possibly you have a life! :p

Arubalisa
03-21-2008, 04:53 PM
Or possibly you have a life! :p
:D I know we don't! Especially with the price of gasoline.

aquaman
03-27-2008, 01:58 PM
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Ramsay deflects knives as first French eatery opens

5:00AM Thursday March 27, 2008
By Richard Vines

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Gordon Ramsay
Related nzherald links:


Out of frying pan into the fire (http://www.nzherald.co.nz/section/6/story.cfm?c_id=6&objectid=10499896)
The Kiwi connection in Ramsay's Michelin success (http://www.nzherald.co.nz/category/story.cfm?c_id=304&objectid=10469302)
More food stories (http://www.nzherald.co.nz/topic/index.cfm?c_id=206)

Gordon Ramsay's first restaurant in France has only just opened and already the knives are out.
The British chef isn't bringing anything new to the table and owns so many eateries, it's just "karaoke cuisine", according to Le Figaro food critic Francois Simon, whom Ramsay calls "Roland Rat," usually preceded by an "F" word, and it's not "Figaro".
Ramsay, in an interview at Gordon Ramsay au Trianon, in Versailles, says the reception shows signs of being fiercer than in New York, where he came under fire from critics such as Frank Bruni of the New York Times when he opened there in late 2006.
"I poke to create a reaction but now it's like this tsunami, a barrage coming my way," he says.
"Karaoke cuisine? Come on. I thought New York was tough, but this? I had my pants taken down by the beloved Frank Bruni, but at least he panned me after five visits.
"We're not even open yet. New York was a tough opening and I've learned a lot from there. They say we played safe, no fireworks and all that. Here, I'm going to explode. Here, they've no idea of the arsenal ... The more criticism, the better I get."





Ramsay, 41, is sitting at the chef's table at Gordon Ramsay au Trianon for the interview. In the gleaming kitchen, chef Simone Zanoni and his team are at work preparing a special dinner for food writers. In the dining room, Jean-Claude Breton, the maitre d' of Ramsay's flagship London restaurant, is running through the finer points of service with the Versailles team.



This opening is important for Ramsay, even though he's looking relaxed and spends much of the interview joking.
He's also fast and funny, whether it's jumping to his feet and stamping the floor to show how he'd like to dispose of "Roland Rat" or saying what he'd do if another critic wanted any help with a new book.
Ramsay says he has had an approach to open a branch of his Maze eatery on the Champs-Elysees and that Touchstone Pictures are in talks to buy movie rights to his autobiography, Humble Pie. Ramsay says he has developed a thick skin, but it wasn't on show in Versailles.

In the event, he made a short speech of welcome, paying tribute to Savoy and introducing Zanoni. The menu included Ramsay's signature ravioli of langoustine and lobster as well as witty new dishes, such as an amuse gueule of a deconstructed English breakfast, including an edible teaspoon of puff pastry.
It was a strong menu and I was surprised to see Liberation's critic, Vincent Noce, quoted in the Times later as saying, "The dinner was unanimously judged extremely disappointing."

Ramsay deserves respect, not just for his cooking but for helping nurture some of the greatest chefs and for fine TV shows such as Kitchen Nightmares.

Arubalisa
03-27-2008, 10:40 PM
Thanks for the article it was very interesting. We see a lot of Jean-Claude in the shows which air on BBC America. He is just as sharp a cookie as Ramsay himself. Also helps that he is easy on the eyes! ;) :)