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Thread: Gordon Ramsay...

  1. #1
    No more Mr Nice Guy. Nick's Avatar
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    Gordon Ramsay...

    I don't know if any of you have seen any of his Kitchen Nightmare's shows on Channel 4, but if you get the chance, you HAVE to see this.

    They're on Tuesdays at 9pm and provide a real insight into what goes on in kitchen behind the scenes.

    I'm just damn gald to say that I have NEVER worked inplaces like the ones he goes into... and when I've worked with chef's of the likes he comes up against, I've shifted them off, sharpish.

    It's got to be the most entertaining viewing on the telly at the moment... it even made me late for a VEF session!

    Top stuff!
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    Absolutely love the show although I have to admit that I feel for the people sometimes that are on it. In my opinion a lot of top chefs (cant comment on Deck as he has never thrown anything at me ) are complete arseholes, I trained (as a waiter) under a masterchef who had the communication skills of a squid but immeasurable cooking talent. Most of the good chefs I know were like this and Ramsay is the same, an arse, but he can cook and knows his onions.
    Risotto with pomegranate does sound a little iffy, a bit like you had whole rice kernels in there uncooked, what a plonker.
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    'ave it. Skii's Avatar
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    Problem is its made at the expense of inexperienced people who in some cases IMHO don't deserve the verbal kicking they get from his lord high and mightiest.

    I recently read about that poor lad in one of the first episodes who is frankly the laughing stock of his town now, still If it makes Gordon look good...

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    In all fairness Skii the lad was totally unable to cook and taking the total piss from his employer.
    I dont claim to be a cook, I am a pretty good cook but am not a cook, if I was to work for someone and demand a salary for cooking then I am open to criticism like this if I screw up, he nearly food poisoned Ramsay serving him his speciality, he didn't know that scallops were off, HE WAS A DANGER in any kitchen and he has done the best thing he could and got a job working under a real chef, maybe he will one day be the great chef he wants to be, maybe not, lifes a bitch.
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    'ave it. Skii's Avatar
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    Quote Originally Posted by Blub2k
    In all fairness Skii the lad was totally unable to cook and taking the total piss from his employer.
    I dont claim to be a cook, I am a pretty good cook but am not a cook, if I was to work for someone and demand a salary for cooking then I am open to criticism like this if I screw up, he nearly food poisoned Ramsay serving him his speciality, he didn't know that scallops were off, HE WAS A DANGER in any kitchen and he has done the best thing he could and got a job working under a real chef, maybe he will one day be the great chef he wants to be, maybe not, lifes a bitch.
    Fair point, and yeah he was open to critisizm, but I'd argue not to nationwide ridicule, how old was he? 18? bit harsh.

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    Better now though before he kills half a rural town with botulism.
    The Cow by Ogden Nash
    The cow is of the bovine ilk;
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    'ave it. Skii's Avatar
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    Quote Originally Posted by Blub2k
    Better now though before he kills half a rural town with botulism.
    lol mans got a point

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    I've been in a Kitchen with Deck.....

    you don't wanna be there....trust me

    When waiters or serving staff start to irritate him he double and then triple loads the crockery.

    Wanna know what that means? OK.....soup..needs a bowl, right?

    And each tray the waiter use takes 4 of them.....4 bowls, 4 amounts of soup and garnish.....you gotta get them out, on your shoulder, fast, through the swinging doors to the restaurant and serve them to the guest.

    Easy....

    now...pi$$ off the chef.....I dunno....err....serve slowly or spill it...

    right....each soup bowl gets a small plate underneath it...makes it look better, right? Yeah...weighs more too...

    and irritate him more....

    kk......next each of the soup bowls on a small plate needs ANOTHER plate under it...bigger...to offset the colours of the soup and garnish....

    so...

    Big Tray....
    4 Soup bowls...
    4 amounts of soup...
    4 small plates....
    4 large plates....

    and these things SPIN and slip around cos they are laquered, glazed, good quality plates....they turn and move.....and they WEIGH!

    on your shoulder.

    So next time you eat somewhere and the food is served on TWO or even THREE plates.....look at the waiter and ask yourself....

    "Do you feel lucky punk?"


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    Yes, for my sins I'm offically Zak33's *better* half... Sair33's Avatar
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    I can't believe I missed it AGAIN!!!! Grrrr.....
    All cos I was flying VEF too!!!
    I MUST remember to set my video next week.....


    I've had a lot of sobering thoughts in my time.... It was them that started me drinking.

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    No more Mr Nice Guy. Nick's Avatar
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    Quote Originally Posted by Skii
    , how old was he? 18? bit harsh.
    He was 21... I said to the missus that he'd blagged that job with a bit of bull to the boss... then about 15 mins later, Ramsay says the exact same thing.

    The guy was a dreamer, he didn't realise that to do all that fine dining stuff you first have to be able to cook the basic stuff... which he proved he couldn't do when asked to cook an omelette.

    One of the most important things you learn is clean, clean and clean again... something this guy obviously hadn't bothered to do. My impression of him was that he had seen a few programs with stroppy chefs in them... (most likely even "Ramsay's Boiling Point"!) and decided that was the life for him... except he didnt first go off and get the wealth of experience you need to do that sort of food as well as all the other miriad of jobs it takes to run a safe, clean and efficient kitchen.

    The guy in the second show needed to get some man managment skills and grow a pair of balls, as did his boss. I thought the chef was lacking in inspiration, something you need bags of to lead a motivated team. I wasn't sure he had it in him, and he seemed to be wanting to do loads of exotic stuff rather than just concentrate on what he can do well.

    I look forward to the next one immensly... it's turning into a 'What not to do...' for chefs... class!
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    Quote Originally Posted by Deckard
    it's turning into a 'What not to do...' for chefs... class!
    But then you already knew that bit about the blue mould on the strawberries, right ?????
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    Quote Originally Posted by Zak33
    So next time you eat somewhere and the food is served on TWO or even THREE plates.....look at the waiter and ask yourself....

    "Do you feel lucky punk?"
    There are ways to get the chef back though Zak33, and one of them is to stack orders on them when they piss off the waiting staff, they abuse their kitchen staff but as a waiter I used to just ignore them most of the time as they just go off all the time, another way is to stack their stuff in the away hatch and let it go cold, at the end of the day they will not thank you and shut up with the abuse when their lovingly prepared food starts to go cold in the hatch. I used to find the best way however was actually to show some interest in their food and buy them a pint after a busy night, no one needs the stress of being on their bad side and if the food is bad then I wont make my £150 tips on a Saturday night.
    The Cow by Ogden Nash
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    No more Mr Nice Guy. Nick's Avatar
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    I might well have been a total git during in service... in fact, I was at times a complete sod during service. The main reason is that I have just spent 8-10 hours of my day making this food, all I ask is for a little care and consideration as it's taken out to the customer. Considering how many things can go wrong before the food even hits the plate, the last stage, actually carrying the food to the customer is the simplest, so should be the easiest to get right... which is why I got so angry when a waiter breezes in not giving a toss about the food and sodding it up.

    During a service you don't have the time to be polite and PC and give the waiter positive strokes after some gentle negative feedback... so you shout, ball him out, get your message across as quick as possible and move on.

    AND the ONE thing you ALWAYS do at the end of the night?

    Leave EVERY argument at the kitchen door.. no matter how badly someone has sodded it up, you forget about it as soon as you walk out the door. I've balled chefs out mercilessly for being lazy gits, not taking and care with what they're doing or not even thinking about what they're trying to do. I 've ranted and shouted till the poor commis is in tears. He'll never do the same thing again and he'll be a better chef for it. Give em half an hour to sulk, then get them up the pub for a drink with the rest of the brigade. What people have to realsie its that its never personal, its about the job and thats it.

    Next day is a new day and a fresh start.
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    At the end of the day I am glad I got out of a profession that was burning me out and causing me to drink too much and take too many drugs and now I am happy as an IT.
    The Cow by Ogden Nash
    The cow is of the bovine ilk;
    One end is moo, the other, milk.

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    No more Mr Nice Guy. Nick's Avatar
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    I got out of the restaurant scene cos I was missing my kids growing up... when you start, you HAVE to dedicate yourself to get anywhere, that's the way the trade is. I'm satisfied I got as far as I did... proved to meself and some others I was a good chef and left it at that.

    Gotta say, it was superb fun... a great job which I do miss a bit, even three years on.. but the rewards of being home more and spending time with family far out-weigh that.

    Now if I could only NOT end up flying VEF most nights...
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    Quote Originally Posted by Zak33
    I've been in a Kitchen with Deck.....

    you don't wanna be there....trust me

    When waiters or serving staff start to irritate him he double and then triple loads the crockery.

    Wanna know what that means? OK.....soup..needs a bowl, right?

    And each tray the waiter use takes 4 of them.....4 bowls, 4 amounts of soup and garnish.....you gotta get them out, on your shoulder, fast, through the swinging doors to the restaurant and serve them to the guest.

    Easy....

    now...pi$$ off the chef.....I dunno....err....serve slowly or spill it...

    right....each soup bowl gets a small plate underneath it...makes it look better, right? Yeah...weighs more too...

    and irritate him more....

    kk......next each of the soup bowls on a small plate needs ANOTHER plate under it...bigger...to offset the colours of the soup and garnish....

    so...

    Big Tray....
    4 Soup bowls...
    4 amounts of soup...
    4 small plates....
    4 large plates....

    and these things SPIN and slip around cos they are laquered, glazed, good quality plates....they turn and move.....and they WEIGH!

    on your shoulder.

    So next time you eat somewhere and the food is served on TWO or even THREE plates.....look at the waiter and ask yourself....

    "Do you feel lucky punk?"

    Easy solution to that is to leave the surplus crockery on the hotplate - pee the chef off even more - alternatively whilst you're waiting for more meals to be prepared slip them out and dump them by the dishwasher - then chef runs out and gets even more peeved (becasue the bloke responsible fot sticking stuff through the giant dishwasher is inevitably out the back lighting up).

    But then chef starts cooking the wrong things and sending them out - who's the one to deal with the irate customers?? You haven't a hope of getting the chef front of house!!

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