_Gordon_Ramsay11341 karma2017-02-08 00:13:11 UTC
Yes, I mean it's about cooking, there is an equipment segment in there but listen, you know provided you've got a great cropping board, a pot and a pan, a basic knife. You'll still be allowed to to continue and enjoy that course. I meant put it out for your friends and family. Birthday, Christmases, get them to buy you a Le Creuset, a cast iron pan. It starts with putting your whiskers together. The next 18 months put it to your friends start buying you presents to help get that kitchen up to speed.
I want to send you a pack of knives, I’ll message you for your address so I can send them. A first set.
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_Gordon_Ramsay9329 karma2017-02-08 00:29:11 UTC
That's a personal question. I've never had any problems answering that. I've never been at home seven night a week cooking for the kids. What I've instilled in the kids, from day one, is a work ethic. So, the time we spend together is limited, but it's quality. But, I made a conscious decision eighteen years ago when I opened the restaurant Gordon Ramsay, to strive to earn my third Michelin Star, I never wanted to open it weekends, so we closed Saturday and Sunday. So, they wouldn't see me eighteen hours a day Monday through Friday and they'd see me absolutely fucked on Saturday morning. But, we got to spend the quality time together. How does that resonate today? I only took them there for the first time two years ago. Because there was no way on earth that I was ever going to introduce to them that level of food and be served by twenty waiters and waited hand and foot on because it was their daddy's restaurant. I need to protect them and respect the restaurant and team in my restaurant. I made them as normal as possible, like I said, from the beginning they had a work ethic. They've all got jobs, they've all taken care of animals, they've all got housework. There's a rotor. They get pocket money, but they have to earn that pocket money. The well-respected Megan is at Oxford Brookes studying, she's doing a degree in Philosophy. Jack wants to be a marine. Holly was to go into fashion. And Tilly, Matilda, is the chef of the family. She has her own show on CBVCs on the BBC in the UK. They're all hard-working, passionate individuals that have respect for others and respect for life. And, more importantly, understand that if you want something in life, it's not passed over, a hand-me-down. They got to work for it. That's really important for me.
Listen, I was there. At his age at 39 and 29 and 19 behind the line. You have to make sacrifices. There's no fast-track to becoming successful. Yes, you can make it. 39 is not old and more importantly, be selective on what restaurant you're going to work in. If you're gonna go and spend eight to ten to twelve hours in a restaurant as a line cook then make sure it's a fucking great restaurant. Make sure they deserve your time and make sure every six months, you're climbing the ladder. Because if you're not then you're not working correctly and you're not playing to your strengths. Set aside that fact that your son is only five and don't look at the current situation and dictate that for the rest of your life. Climb the ladder, but make sure you're in a great restaurant. Don't try to climb the ladder in an average restaurant because you're not going anywhere. So, get yourself into a good restaurant.
Very kind. Thank you. But there's one thing I learned as a young chef growing up and working my ass off in these restaurants. The sacrifice I was making was coming back tenfold in experience. There's nothing wrong with being behind the line, but being behind the line in a great place because at the end of that shift or that service, you're going back a much better person than you started the day with and that's what cooking is all about. And you've got to instill that, so make sure you don't waste time in the wrong restaurants.
_Gordon_Ramsay7984 karma2017-02-07 23:42:10 UTC
I promise by the last program I will find the LAMB FUCKING SAUCE
_Gordon_Ramsay6721 karma2017-02-07 22:29:19 UTC
Pasta is a great way to show some great flair, in a way that, whether it's dry spaghetti or even fresh made Tagliatelle pasta. I would start off with a sort of roasted shallot, garlic, chili, fresh lime juice, with flaked crab meat over it. Once you've mastered the basics and so simply done like that, using pasta as a starch is with an amazing protein. So is it a beautiful caramelized breast of chicken on that pasta, is that amazing marinated slice of tuna. So start off with pasta, and that's really exciting to show off some great skills mastering pasta. If you really want to be the ultimate single guy, looking for the most extreme date, crank a little pasta machine, sit her down, serve her the most amazing glass of champagne, and just tell her to sit and watch for five minutes while I roll the pasta. Now rolling that pasta through the machine and cranking it down into those thin layers and all of a sudden you've got this tiny bowl of pasta, 5 minutes later you've got this 10 meter incredible rivered table of pasta. I swear to god, 50 shades, shadier, trust me, this will be 50 sheets of pasta in you duvet!
_Gordon_Ramsay6153 karma2015-04-19 16:27:48 UTC
Well, first of all, you need help.
Spaghetti in a can!!?! That kind of shit we grew out of on our 8th birthday. I still remind my mum that she taught me how to spell with alphabetical spaghetti in a can.
You need help, big time.
My go-to sort of fast food snack... it would have to be In-N-Out Burger.
Oh my god, honestly, it is, when I eat Double-Doubles. I am terrible. And I always bring it back on the airport when I'm flying from LA to London, I'll sneak it into the first class lounge at BA!
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