Masterchef S01 ep2: Gordon Ramsay, Ramsay Restaurant, [london]

Interview with Gordon Ramsay

I was once slated in the Sunday Times for having a failed football career and a shot gun wedding by getting my wife ‘up the duff ‘ was the exact words so I had to marry her. This was by a talented writer by the name of AA Gill who writes in the Sunday Times - a food critic. I asked him politely not to come and review my new restaurants. Lo and behold he turns up with Joan Collins. No-one would actually think that I had the bollocks to evict the whole table, and I kicked the whole lot out. I am constantly obsessed with what is going on in New York. I am constantly obsessed with Charlie Trotter’s new menu. I am constantly obsessed with what Thomas Keller is doing at the French Laundry. I admire Ferran Adria at El Bulli in Rozasse [Spain]. I travel frequently, so I need to stay that little edge in front.

 


19.01
Kitchens at this level either function to pure perfection or if someone throws a
spanner in the works – bang the whole things breaks down.
.

19.27
I found my real feet in the heart of Paris when I stumbled into Guy Savoy’s
kitchen.
Working for Marco White and Le Gavroche was inspirational, but I really felt at
home at Guy Savoy – that was a huge influence in my cooking.

19.50
Gavroche was a very French classical repertoire, and Guy Savoy had a very
light style of cooking that involved very little cream, very little butter, lots of
poaching and braising, poaching and grilling and a lot of sauces thickened with
puree of vegetables, puree of herbs.

20.19
KM – What’s your age

20.20
I am 33 years of age now and I have got the perfect set up, and the perfect
platform to create. I function Monday to Friday, I close Saturday and Sunday, I
travel the world, I close in summer, Christmas and Easter and I am constantly
obsessed with what is going on in New York. I am constantly obsessed with
Charlie Trotter’s new menu is. I am constantly obsessed with what Thomas
Keller is doing at the French Laundry. I admire Ferran Adria at El Bulli in
Rozasse [Spain]. I travel frequently, so I need to stay that little edge in front; I
need to have that one foot in front of every one else just to continue evolving
my menu.

Jewellery Theatre Carravaggio

20.58
The foie gras recently, it is set in Earl Grey tea and celeriac puree, it is cooked
in rock salt so it is almost like a "Nuclei" of Foie gras. And then the wonderful
Earl Grey tea jelly, those flavors on the palate are cleansing.

21.18
I think the execution is important, but tomorrow when I go out to dinner or
Saturday night when I go out with my wife , it is the flavours I am going to think
about first thing Sunday morning.
Executed the dish, hit perfection on the combination of the garnishes and the
main ingredients, unfussy exposure on the plate and don’t get intsy-wintsy, but
concentrate on the flavours.

21.56
I also have the best of venison from Scotland, hand diced scallops from the
west of Scotland, Scottish lobsters which are poached and served with the
caviar and tomato consume. The hallmark of this cooking here is relying on
brilliant produce in and around the country.

Jewellery Theatre Carravaggio

20:54
So I was quite lucky that Gordon let us do what we wanted to do, so there wasn't a case he
suddenly like he said to me,what you're going to change when you buy it and I say nothing, the
only thing I'm going to change is the stationery because I'm doing the food I like to do, I'm
running it the way I wanted it because I have that level of freedom with him. I think if I' been
restricted and I didn't,then it would be a slightly different case, but because I was very free to do
what I wanted I, we just carried on. We just developed the food as we've gone on and on. 21:20

21:38
It's probably got more advanced, maybe more technical, it certainly developed but Diego and I
have a very similar style, because he's my head chef so he's been influenced by me, cause
we've worked together for so long and now he's developed in his own style and we pick things
up from each other. But he's keeping the essence of the, it has to be seasonal and it's got to taste
good. I don't want to put anything on the plate that is super less. You know just for the sake of
putting it on, it’s going to work, yea, it's like point. People remember taste, they don't remember
rubbish, You know I was recently in Paris, a three star and it was a tomato salad,which probably
the best tomato salad I'd tasted in my life, because they were the best tomatoes in the world.
There was a little bit of soya on there,there was a little bit of red cabbage, a little bit of red
onion, it was superb, you know, so you can't not buy. 22:24

Jewellery Theatre Elements

22.22
One particular evening we had VIP guest in and we were not allowed to be told
who this guest was, and I thought it was a member of the royal family.
The security guards arrived about 2 hours before the guest arrived, went
through the fridge’s went through the back passage way.

KD You’re kidding?!

There was one on top of the roof and so it was getting quite serious to who this
was and then I asked the chief security who this person was, he said that for
security reasons he could not tell me.
I found that slightly frustrating. They had a table of 4 in the dinning room, four
opposite them for security and two armed security guards outside.
And of course when these particular guests arrived it was bloody Salman
Rushdie.

23.03
I’ve never seen my dining emptied out so quickly in my entire life.

Jewellery Theatre Fairytales

23.15
The second incident really and one of the most sort of touching was that I was
recently slated in the Sunday Times for having a failed football career and a
shot gun wedding by getting my wife ‘up the duff ‘ was the exact words so I
had to marry her
This was by a talented writer by the name of AA Guild who writes in the
SundayTimes - a food critic.
I asked him politely not to come and review my new restaurants. Low and
behold he turns up, and sod’s law he turns up with Joan Collins.
No-one would actually think that I had the bollocks to evict the whole table, and
I kicked the whole lot out.
Sorry Joan, don’t take it personally. London is just like New York, just like
Paris, just like Milan it is a very small world, when you sharing the customers
we share. One day they’re eating at Ducasse in Monaco, the next day at
Daniel’s in New York, then lunch at Jean George’s and then they’ll be here for
dinner.

OFFICIAL WEBSITE:Gordon Ramsay, Ramsay Restaurant, [London]