disevident

Hi Gordon, I'm a big fan and I've watched every single episode of Kitchen Nightmares. I recently saw a clip of you making Pad Thai for an rather unimpressed Thai chef. To my surprise, your response to the chef's negative comments seemed to mirror that of the people who you've taken to task in their failing restaurants, i.e. "it's not THAT bad, come on."

Is it simply a natural response for a chef to defend their food, or are chefs simply unable to taste their food as others might taste it?

if I want to begin volunteering for something like this, how do I do it, and what kind of qualifications or training do I need?

Do you find the idea of 'clinical strength' deodorant kind of insulting? I mean just as a marketing term, it seems really embarrassing for a customer, and I wonder if you think it would sell better if it had a different name?