Does Gordon Ramsay cook anymore?
Would the real Gordon Ramsay please stand up
Gordon Ramsay is everywhere, there is no escaping him. Want to buy chocolates in Tesco? try Gordon’s (which he said he didn’t like, incidentally) want help cooking for your kids from somebody who would never have secured a book deal where it not for being married to Mr.Ramsay?(which he said he would never read, incidentally) If you want to know what Gordon’s first car was or perhaps the first single he bought then Channel 4 will tell you. A set of knives perhaps, a coffee percolator or a cuddly toy? There isn’t a form of the media that he isn’t attached to at the hip.
Gordon Ramsay is a fantastic chef, no doubt. He cut his teeth under Marco Pierre White at the original hell’s kitchen that was Harvey’s in Wandsworth and for that he deserves respect. Following time at Le Gavroche and then Guy Savoy and Joel Robuchon in Paris he eventually opened his own restaurant called Aubergine and from that published his first book.
Now here’s where I have the problem, I am often asked about chefs who have award winning restaurants but never cook in them because of media and other business interests and what my thoughts are on that particular chef or scenario.
Being a chef is somewhat akin to being a footballer, as much as you love it and want to carry on doing it you are never as fast or fresh as the year before and at some point the old legs are going to give up. This I understand and I empathise with any chef wishing to broaden their horizons in order to avoid the stress, heat and hard work of a kitchen in later life.
Marco Pierre White, at the height of his culinary career announced his retirement from cooking, he informed the michelin guide who had awarded him three stars and set about concentrating on building a restaurant empire. Fair play, he didn’t trust anyone to match his standards whilst leaving his name above the restaurant door.
Gordon, apparently, is at the three star hospital road restaurant called Gordon Ramsay and also at Claridge’s hotel called Gordon Ramsay at Claridge’s. There are plenty of others, Tokyo, New York, Dubai as well as pubs and London restaurants which are all run by his faithfull flock but the point is that he says that he is ‘at’ hospital road and Claridge’s and in chef’s speak that should mean that he is overseeing service from that particular hotplate.
I bear no grudge against Mr.Ramsay, he has built an incredibly successful career for himself but what I cannot bear is hypocrisy. How on earth he can slate the likes of Anthony Worrall Thomson and Ainsley Harriet for being celebrity chefs is, frankly, beyond me.
In 1996 I bought a book called Passion for Flavour, it was a breath of fresh air by a young chef destined for greatness. Besides having worked for Marco Pierre White the author had managed to get the French master chef Guy Savoy to write the forward. This was particularly impressive as the previous year I had been lucky enough to eat at his restaurant with a delegation of fellow English chefs which included a tour of his kitchen and a chance to meet the great man himself.
On the second page of the books introduction, the author, Mr.Ramsay writes:’Guy Savoy’s parting advice to me was to be a star in my own kitchen and nowhere else. It is advice that rings true’
The first time I ate at Monsieur Savoy’s restaurant he greeted us before our meal and bid us farewell at the end of it. Eight years later he greeted my partner and I at the begining of our meal and bid us farewell at the end of it. Upon realising I was a chef he gave me a signed book and a signed copy of the menu whilst wishing us a safe return home in broken English.
That is three star service and the reason why Restaurant Guy Savoy is one of the most respected names in the world of gastronomy.
Chef
this is a great write up, echoes much of what I also think.
I’m all for making money but all against hypocrisy.
He is the biggest celebrity chef and publicity whore out there - which is fine - but as you say stop calling others.
I have eaten at a Ramsay restaurant in London, The Savoy, and it was, in fairness, very nice indeed. The greatest thing was not the food but the professionalism of the staff and service - they clearly run a tight ship and it shows.
It’s great to get some insights from behind the scenes and I’m sure people would like more of this type of inside view.
In this case for example, debunking the myth !
I wonder how many people who eat at The Savoy Grill sit there wondering whether the great man himself has cooked their meal ?
Kudos also on your professional courtesy and restraint as well - I know you could have written so much more
RC
August 27, 2007 @ 9:33 am
Rod,
Thanks for your comment, actually it is technically ‘Marcus Waering at the Savoy Grill’ who also isn’t ‘at’ either. I have been told GR pops his head in from time to time so maybe that counts for something?
He once remarked that if you own an Armani suit do you really think Georgio stiched it-well I would suggest that Georgio never inferred that he ever did spend all day in his factory stitching with the workers.
I suppose the moral of this tale is never forget what you said or did in the begining!
MIles
August 27, 2007 @ 3:19 pm
Miles,
I was most interested in reading your thoughts about Gordon Ramsay. I, too felt that he seemed to be popping up everywhere and could not imagine him being in any of his restaurants. I also agree with Rod’s comments and have heard people saying that there was no point in going to Padstow if you wanted to taste Rick Stein’s food. He was too busy travelling.
August 27, 2007 @ 7:42 pm
Christine,
I have mixed feelings about Rick Stein, a few years ago I found his early books quite inspiring and was delighted to visit Padstow as a birthday suprise. Return visits showed steep price hikes and a feeling of playing on the name.
Eating at one of his restaurants which had awards from a certain good food guide I ate a whole lemon sole which was served with four new potatoes and eight green beans (yes, I counted them) When I was inspected by the same guide that same year I was told putting whole grilled lemon sole on the menu lacked imagination.
When I asked why it was ok for Mr. Stein to do it he couldn’t answer.
August 27, 2007 @ 8:28 pm
Miles,
It is all in the name then, is it? Perhaps it should be raised in one of your professional magazines?
August 28, 2007 @ 2:06 pm
Christine,
It often is-look out for a new comment soon.
Miles
August 28, 2007 @ 8:59 pm
Mr Ramsay is of course a great cook but I am very annoyed about how he says he is not a celebrity chef. He is more of a celebrity than a lot of the other chefs on TV and quite a few of them have won Michelin stars (Nick Nairne - 1 star, and Jean Christophe Novelli - 4 stars (2 at two different locations) I don’t know how he can claim all his stars since he is always on TV. The man is almost as much of a brand name than McDonalds for god sake. He also seems like a chat show host on the F-word taking time out to interview to the celebrities in the dining room. The food is good in his restaurants but its time to leave that ego behind and tell people what you really are now Gordon - A chat show host who used to be a cook before he sold out.
August 2, 2008 @ 12:50 pm
Peter,
Welcome to the site and thankyou for taking the time to comment. You are quite right, Ramsay is the biggest celebrity chef of them all and will appear on any advert offered to him. What I do find sad is the fact that he seems to enjoy being famous as much for his swearing as for his cooking. With all the new openings he seems to be going for quantity over quality.
Thanks again Peter,
Miles
August 2, 2008 @ 3:48 pm
Well Gordon Ramsay has been awarded a total of 14 Michelin Stars (a tad bit more than 3), so perhaps you should allot him some leeway in your opinion. When a man has the temperament of a rather large Pit Bull, he’s probably a bit better than most, at keeping his staff within his level of standards.
February 10, 2009 @ 6:56 am
Jeremiah,
Thanks for your comment and welcome to the blog. Ramsay certainly is good at sticking to the Michelin criteria. One thing I did hear which I found quite true was a fellow chef asking what dish(es) will Ramsay be remembered for?
None in my book and that is what, I believe seperates the true greats from the star chasers.
Thanks again
Miles
February 10, 2009 @ 3:36 pm
Gordon isn’t the chef that prepares your individual meal, he is the man that sets the standard that a legion of cooks adhere to…and produce food for you to eat. It isn’t Gordon’s PERSONAL touch that defines his food, it is his unwavering adherence to a policy of serving the highest quality food at the peak of freshness that has defined his cuisine and earned him his stars. So he has an army of cooks that follow his philosophy…does that make him any less of a chef? No….it makes him a legendary chef for inspiring a generation. Say what you will; until you can outcook him I don’t want to hear it!
August 17, 2011 @ 6:26 am
Ramsay Isn’t a Chef He’s a TV Personality !.
My gran god rest her sole would have kicked his lame ass in to shape and run rings around him in a kitchen, As will many of your parents, Grandparents etc.
To be a chef, cook you do need to visit the kitchen you own !.
But he’s a Millionaire I’m not and only a year older than me so good luck to him, Why not if it gets you through life.
Chef No TV Personality Yes.
End Of.
Zolta
January 23, 2012 @ 6:13 am
Zolta,
Welcome to the site and thanks for commenting. Good luck to him indeed but you’re right-he should stop pretending. He is a tv chef!!
Kind regards
Miles
January 23, 2012 @ 8:53 am