Comments on: Gordon Ramsay Loses Michelin Star

by: miles

Thu, 20 May 2010 20:50:39 +0000

Steve,
Welcome to the site and thanks for taking the time to comment. I don’t wish Gordon any ill at all, he has achieved a great deal in his career and deserves the merit. When he first started cooking at Aubergine I was a great admirer of his work, I still am but he has been guilty of hypocrisy on a number of occassions and that is the only thing I don’t like.
I would however urge a sense of optimism about what you perceive to be his ability to save restaurants from going under…
He is paid an awful lot of money by the American networks for what are, ultimately television shows with lots of careful research and editing. The question I would ask is how many have remained open since the programme aired?
Yes he has opened (and closed) many restaurants and I admire him for that. But, by his own admission he made basic errors of judgement in his perception of the American and French public which had more to do with the closures than the recession.
I have read that he is trying to curse less often on television which is a good thing and no doubt a relief to some of the chefs who work for him and I have known on a personal basis.
I hope he does bounce back and that the staff who have lost their jobs and the suppliers who have lost their business as a result of his business failing find luck in the very near future.

Thanks again, Steve
Kind regards
Miles

by: steve

Thu, 20 May 2010 01:36:43 +0000

I can’t believe all the hate mongers on this site. Every business in the indusrty is hurting at this time when unemployment and the recesseson is happening. Gordon is a passionett carring person when it comes to helping restaurants come back from the grave. It seems he has to almost every time bust the owners or the chefs pride that is causing the business to fail. He has saved many businnesses and has been very successful in owning 28 on restaurants of his own most which have many awards. The only negative thing I can say about the man is that he curses to much. He treats his employess with the utmost respect that is why so many great chefs work for him.

by: miles

Mon, 18 Jan 2010 16:33:52 +0000

Cid,
If they can’t think of anything original then they should leave it alone. 98% is just rubbish.
Can’t say that I miss Delia though

Miles

by: miles

Mon, 18 Jan 2010 08:22:01 +0000

Laura,
Nicely put! Do you know anyone on the American tv networks? We could be rich

Miles

by: Laura

Mon, 18 Jan 2010 03:52:10 +0000

As usual, the I Ching says it all . . .

“Arrogant dragon will have cause to repent.” (1st Hexagram, top line)

I have no tears for Gordon Ramsay. He’s a git who has gotten rich by treating people like dirt.

Like your idea for a Duccasse show, Miles. . .

Laura

by: Cid

Sun, 17 Jan 2010 22:29:16 +0000

Miles,

Must be difficult to make new tv shows that appeal to everyone since the public is easily bored and we’ve seen so much already. Some are still struggling with the concept of frying an egg, others are way ahead and creating multi course dinner parties. Expect to see some ‘old’ recycled chefs like Delia, the rest might have to consider skating or heaven forbid, being incarcerated in a tv set house or eating grubs in the jungle. Could you spend a couple of months under the same roof as Gordon for instance?

Cid

p.s. before tackling the pickled pears I made a batch of general purpose detergent from soap nuts…. the two liquors looked strikingly similar

by: Miles

Sun, 17 Jan 2010 20:48:21 +0000

Rod,
He keeps bouncing back despite it all. I do hope 2010 is a year for change in the celebrity chef culture and a return to fewer, better quality programmes. It’s long overdue.

Miles

by: Rod

Sun, 17 Jan 2010 10:10:46 +0000

Miles,
I wonder if this will now start something of a slide, now they’ve broken the ice with him.
I wonder whether he’s been treated slightly ‘easier’ than others in the past with inspectors knowing what a big deal would be made of any downgrading.

Interesting you mention the price of a meal there, I believe the man himself blames it all on the fact they’ve used cheaper ingredients in order to give better value to people suffering in the credit crunch ! ! !
I wonder whether the menu prices are down on say last year !

Best
Rod