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Don't #*&@! with Gordon Ramsay

BEPPI CROSARIOL

From Wednesday's Globe and Mail

Latest comment posted at 4:01 PM EDT 30/04/08

He may be known for his scorching intensity, but his fans' devotion weirds him out, Beppi Crosariol reports ...Read the full article

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  1. Sue City from Ottawa, Canada writes: Let's celebrate the abusive. That's just great.
  2. Steve Gibbons from Calgary, Canada writes: Lets celebrate the successful driven persona with high level of standards, Even better!
  3. gordon davies from Victoria B.C., Canada writes: I enjoy some but not all shows as this & have tried twice to get through a complete show. Don't get me wrong ,I don't mind the odd bit of swearing . But foul mouthed bullying subjugation is too hard for me to stand.
  4. Rain Couver from Canada writes: Amazing since most of his TV fans could never afford to eat at one of his restaurants.
  5. L F from Canada writes: Never send food back to the kitchen? Bad manners. He's joking, right. If I take time to come out and pay for a meal I expect some level of quality or at least accuracy to what I am suppose to be eating. It is not bad manners rather a duty so those powers that be understand something is wrong. Speaking of bad manners Mr. Ramsay has to be one of the rudest people I have ever been exposed to. Doctors were once trained the same way he chooses to train but they soon discovered they were loosing very talented people because they couldn't stand the constant unjustified bulling. This is a huge problem in today's world and exactly what we are trying to stop in our schools and places of work. It doesn't make you a better chief to have survived being bullied. Hes happy he doesnt get invited to his friends for dinner because their food is bad. Talk about rude. People gather because of friendship and surprisingly some people can truly produce some yummy fare. Perhaps hes not invited because people are tired of HIS rudeness I do agree with him that food critics have too much power but only because people love to jump on the bandwagon these days and can't seem to think for themselves. Having eaten out regularly I have to agree that most people accept below average fare as the norm and seem to quite enjoy it. I guess it's a free country. Lastly, I wish Mr. Ramsay would tout himself as simply a good CHEF. This overuse and constant need to swear and behave badly is repulsive and has all but destroyed my time watching the 'FOOD NETWORK' with my child. I feel really sad if his children have to listen to him talk like that. All of it is unnecessary and was created to garner attention, something he could have done by just being a great chef.
  6. Ned Chiwalski from Oilberta, Canada writes: I've been to one of his restaurants and the food was spectacular! Expensive, YES! Sadly no swearing or other antics but an outstanding experience!
  7. BobtheBaptist Saves from politenessville, Canada writes: Ramsay is one sad little man and his fans even sadder. But the real bit of disgust is the food type networks that put his bit of drivel on the air and massively promote him in order to profit from his vulgarity. And those same networks attempt to turn every female chef into a bimbo by ignoring her cooking skills and concentrate instead on revealing her breasts. And while you are at it, please get some videographers, directors and editors who actually know how to shoot a TV show without the drunken camera movements and extreme, silly, out-of-focus closeup shots.
  8. C C from Canada writes: His US shows are bastardized versions of his UK lineup. They don't really give the big picture of the Ramsay persona and culinary direction. It's rather telling that the US Kitchen Nightmares is being ripped apart by his fanbase, whereas the original UK Ramsay's Kitchen Nightmares just won it's second International Emmy last week.

    People like to complain about his 'abusive' methods, but the fact that he's maintained an 85% staff retention rate since the mid 90s means that the issue is completely overblown by the media.

    Remember that scene in Jerry Maguire where the title character disagrees with management and walks out on the company, hoping his fellow colleagues would do the same? On celluloid Tom Cruise could only get a pucker-faced Renee Zellwegger to follow him. In real life, Ramsay (as a head chef) encountered a similar tempest with management at Aubergine, and left the restaurant. All 40 Aubergine employees from the lowly dishwasher to the maitre'd walked out with him, with no financial guarantees, as Ramsay set up his eponymous restaurant in Chelsea. The man has an ability to lead, mentor, and inspire his staff - don't judge a book by its craggy cover!
  9. Pablo 9 from Toronto, Canada writes: Business management students should watch Gordon Ramsay for practical tips in (1) spotting the employees who are an obstacle (2) picking the winners from employees (3) scouting the competition to find an opportunity missed and (4) marketing to the up market segment. Gordon Ramsay is a genius manager and it comes naturally from his dedication to the profession not from some trendy textbook theory. So he swears a lot. Get real.
  10. Ron Paul versus the Fed bring back real money from Great White North, Canada writes: I like Ramsay. I respect his attention to quality and simplicity. His show on FOX though is going a bit(a lot) over board and I don't entirely believe it that the producer doesn't have anything to do with that. It's almost unwatchable -Fox-style sensationalism, but i digress.
    The same show, but in Britain, is a bit more believable in terms of how he dishes out the dirt and how he treats the restauranteurs that hire him, he not nearly as acerbic.
  11. C C from Canada writes: LF wrote: 'I feel really sad if his children have to listen to him talk like that. All of it is unnecessary and was created to garner attention, something he could have done by just being a great chef.'
    ===========================================

    Since the Food Network Canada was too lazy to purchase the rights to The F Word until now, you're missing out on Ramsay being a great father to his kids. He does a great job getting his kid to try new foods. He's even raised turkeys, pigs, and sheep in his backyard to teach his kids about the realities of eating meat. Youtube has some great clips of him interacting with his kids on the show (http://www.youtube.com/watch?v=BaOZpKtwBpM etc....)

    Contrast that to Jamie Oliver... watch Jamie's School Dinners or Jamie's Great Italian Escape - his laissez-faire attitude towards his wife and kids goes in stark contrast with his bubbly, likable media image.
  12. George BrownIII from Christmas Island writes: I only wish his mother washed his mouth with tide the first time he swore
  13. F. Trevor from Kelowna, Canada writes: I feel bad for those of you who grew up in this 50s bubble where people don't swear. I agree, there's a time and place. But I think you'll find those of us in extreme high pressure situations are full of vulgarity, but for a reason. Certain jobs come with immense pressure to be perfect and most people will never understand how that feels. How many times do you f*ck up in the course of a day? Now imagine not having the luxury of a single mistake.

    So he swears? Big deal...
  14. Mike........ Just Mike from Toronto, Canada writes: Ramsey may be harsh but he is very sincere about his craft and that is why I think people are drawn to him. the man cares about what he is doing. I know people who have worked in Kitchens and that is how lots of head chefs are..Contankerous and vulgar. But in the end the man get's the job done.
  15. Rolloff deBunk from Calgary where pedestrians are fair game, Canada writes: His demeanour reflects accurately the conditions in commercial kitchens everywhere. Would you want your daughter exposed to this kind of workplace? The foul mouthed bullying here reflects a sad reality - commercial cooking is a dog eat dog environment not for the faint of heart. I would never ingest food prepared by him or his minions - bad karma anyone?
  16. bob london from Canada writes: He is a breath of fresh air.
  17. Sue City from Ottawa, Canada writes: So the end justifies the means then, Mike, F. Trevor, et al...? You can treat people with disrespect and be an overblown egoist, as long as the food tastes good...?

    If my boss slapped me in the head and called me a bleepin' b*itch, but my work was 100% error-free afterward, are his actions justified?

    My boyfriend is an excellent chef, and he's worked in some fine restaurants (by no means at this man's 'level', of course). There are cantankerous chefs in most kitchens, but physical violence? Do you think that is acceptible? And, do you think people perform well under those conditions? Now he has viewers lapping up this behaviour as if it's normal and acceptible.
  18. p b from Canada writes: Really, folks!!
    It's TV! shock, titillate, over the top! What's new here? Especially on Fox.....
    Karma on eating food? That you've never tasted, but can critique on?
    Friend of mine was a top chef downtown, and more than one employee left the shift crying, so there is some reality here. And the language? Oh, it's everywhere, maybe not justified, but it's there.
  19. Robin of the Hood from hammatown, Canada writes: When I first started watching Chef Ramsay's shows I was taken back by apparent contempt for others, not to mention the constant swearing. He seemed like American Idol's Simon on drugs, but after watching for a while I realized that this is an individual that cares for and is very knowledgeable of his craft and knows how tough the food service industry can be (something like 2/3's of restaurants don't last one year). He's seems to genuinely want to help people to succeed, but demands the very best of them, and if they don't want to do the work, well then they can just f*ck off.
    Also, I remember working in kitchens in my younger days, and the amount of swearing and foul talk that goes on would make a lot these poster's head explode.

    cheers
  20. Dan Thomas from Canada writes: 'BobtheBaptist Saves from politenessville, Canada writes: Ramsay is one sad little man and his fans even sadder.' Care to elaborate Bob? How am I a sad person for enjoying this show? Easy to generalise though isn't it. Anyone who has seen the original UK version of Kitchen Nightmares knows how much heart Gordon puts into the help he offers. One episode featured a cook with a drinking problem that gordon got help for and even went back to check on the guy to see how he was progressing. The american version is something different and caters to a different mindset. This guy has helped some pretty difficult people improve their businesses. Clearly you don't actually know the subject you speak of Bob.
  21. uncle rukus from Mississauga, Canada writes: Gordon Ramsey is a culinary GOD and for those of you who are not approving of his demeanor well from a ex-pat Briton Ramsey is on the light side of others I have seen. His shows are successful cause there is not one dull moment in his shows and no one chef show as much passion for good food as Gordon. Good simple food!!!
  22. Ricky for a Centrist Canada from Canada writes:
    I ask the pious people above admonishing Ramsay and the Food Network's success: do you watch reality TV? At all? Any of it? Enjoy it at all?

    Then kindly please shut up.

    Hypocrites.

    The man walks the talk and the walk. They don't just GIVE those Michelin stars away, you know.

    He is no better or worse than The Sopranos, Survivor, Family Guy, or any of the other sleaze that passes for entertainment these days.

    At least during Kitchen Nightmares - the British one, and not the Glitzed-up and over-done U.S. version (now there's a comment on what it takes to grab an American's attention) - he's accomplishing something, and the people in the end are invariably grateful.

    But hey, go back to that ever-substantive and ever-stimulating Dance with the Stars, or whatever.
  23. Chris Edwards from Greater Sudbury, Canada writes: Sadly, Ramsey's demeanour is 'bigged up' for the American audiences on Hell's Kitchen and Kitchen Nightmares U.S.

    This has resulted in many people who have never watched his shows and who likely know little about food taking a pi$$ at a real person because of an adopted persona. The loyalty he inspires in his staff and the success of his restaurant empire are a better yardstick to judge him with than what you think you know about him because of a hyped up game show and a pale imitator designed to suit American tastes.

    In Anthony Bourdain's Nasty Bits he talks about Ramsey being a pussycat who loves his staff. Bourdain is the kind of guy who'd have no reason to say it if it weren't true.

    The only criticism I'd reserve for Ramsey is that he went for what the U.S. producers were pitching, but what the hell - if someone waves a pile of $ in your face to swear and kick plastic garbage cans, why not?
  24. Ricky for a Centrist Canada from Canada writes:
    Agree with Chris.

    If you want to see the real Ramsay, watch the British version of Kitchen Nightmares. Yes he's the same crusty, profane man, but he's genuinely concerned about the businesses he's helping, and just plain knows what the he11 he's doing.

    Without exception, the restauranteurs he helps are grateful in the end, and even those who clashed with him are big Ramsay fans when it's over.
  25. Stephen Harper from Canada writes: Most chefs aspire to be awarded a Michelin star. He has nine.
  26. white wolf from Canada writes: cant stand the man,
    wouldnt eat at his restaurant,
    the food would have nasty vibes and that would make people ill

    everything is resonance and the resonance of that is not good

    theres enough 'Nasty' in the world without having it in your food
  27. Jacques Shellac from Montreal, Canada writes: He's really not a very nice chap. I'm surprised no one has clocked him one yet.
  28. Keith Leung from Canada writes: Gordan Ramsay is an excellent and passionate chef who demands and adheres to high standards. It's not unreasonable for him to demand the same from his staff. That's the reason he's so successful.

    As for nasty executive chefs, well, that's really just part of the business. Ramsey is really not that much different from any other chef running a restaurant. The restaurant business is cutthroat and you have to do whatever it takes to survive. The old adage that you only make a first impression once rings even more true for a restaurant. Tell me the last time you returned to a restaurant you tried for the first and had a bad meal.
  29. Nadine Marothy from London, Canada writes: I tuned into the 'Hell's Kitchen' episode last night and I was disgusted by the show. It's not the potty mouth that did it. It was the contestant with burns incurred while rushing to keep up with that meglomaniac. I hope she can sue but she probably signed some type of agreement. I guess young people can work in dangerous and abusive environments and that's okay. I wasn't impressed with that 'thing' he called a pizza which he claims to sell for 200 dollars either.
  30. John Doucette from Manotick, Canada writes: I suppose a role model who can boil water is better than some.
  31. It Is Me from Canada writes: Sorry to say, but all the people that support his aggresive attitude and make nothing of his conduct probably have issues of your own. If you think it's fine to just stand there and take that kind of abuse, then you're no different than the wife/husband that justifies abuse at home. No one, I repeat, no one should just stand there and be treated like sht by someone. You'll respond in like fashion or you'll walk away. Stay, and you're an enabler. Too bad for you--I think it's callled masochism.
  32. C C from Canada writes: It's funny to read comments from the likes of Nadine who have formed an opinion about Ramsay solely from his American reality shows.

    If you follow his UK programming, his cookbooks/autobiographies or his weekly columns in The Times/Sunday Times you'll realize that there's much more to the man that the image marketed to the lowest-common-denominator types by the American media. Thank god for torrents!
  33. jill of all trades from Ottawa, Canada writes: Have any of you Gordon-haters ever worked in a restaurant? For those who haven't, I recommend reading 'Kitchen Confidential' by Anthony Bourdain, another superior chef. I hate to burst your bubble, but from my experience in food & bev (10 years), I can assure you that chefs are some of the rudest, most bullying people out there. And FOUL-MOUTHED! Oy! Dishes and pans are thrown, counters are slammed, servers and underlings are regularly harassed, and unthinkable atrocities are committed all so that you can enjoy the experience of 'dining out'. Just shrug it off and enjoy your meal. But cut the piousness, puh-leez!
  34. Chuck the Canuk from the east, Canada writes: i wouldn't set foot into one of his eateries. eveyone goes on about the 9 stars.... biggy doo. hahahaha what a joke. the man is a slob, a rude twit, and he cant say a line without the F word. swearing is one thing, but this dolt goes way overboard, and it makes the whole food industry look bad. no one needs him or his overpriced crap.
  35. jill of all trades from Ottawa, Canada writes: p.s. Anyone who's worked in the food and bev industry should ESPECIALLY read Bourdain's book. I laughed my *ss off!
  36. Jennifer Rollison from Canada writes: White Wolf, having worked in the restaurant biz for nearly 30 years I would counter his passion for food and service would make the food taste better. There is nothing worse than a soulless chef making soulless food. It happens all the time. I am not saying he should be abusing everyone but he does seem to get results and, for me, that's the ticket. He has passion about the food, decor, the owners love of the biz and the customers. What more could one ask for? As for the marketing someone mentioned above, he is brilliant at it. He takes the food to the street and he makes sure the people working in the restaurants OWN what they are doing...
  37. Lee Turner from Canada writes: Yes, I worked for nearly ten years in the restaraunt business, and ran my own kitchen at 17. And Ramsay is just an a-hole, not some god. I don't give a s--t if he gets results, injury in a kitchen is a very serious matter, and must be dealt with immediately, particularily burns and cuts. I have been burned and cut many times and always ALWAYS my manager ordered me to deal with it right away no matter how busy we were or how superificial the injury was. Its a health risk for the customer, and for the employee. Kitchen saftey is highly important and should never be compromised.

    The swearing doesn't bother me, the constant belittling does, but what infuriates me are the physical assaults (bashing someone's head? Hell no. Even getting a plate full of food pushed onto me would get me swinging at Ramsay). No one, save for the most spineless or most disenfranchised worker would ever accept that from a boss. Not one person in this thread, no matter how important, or how competitive their job is would ever accept being physically assaulted by their boss as part of their job, prove me wrong. Ramsay is just a bully.
  38. jill of all trades from Canada writes: It is me: Ummm.... I guess you're telling the whole armed forces to quit then, aren't you? Working in a kitchen is kind of like infantry training - you'd better get used to people yelling, having ill-tempered bosses, long hours, working as a team, taking direction, etc. Be thankful that you've never had to work for an ill-tempered boss.... Many people out there have to - the service industry is rife with them! It's just part of the culture. But you know what, you end up being a perfectionist with thick skin. And if you can't handle it (or don't want to), then that's fine for you, but your tone is a little 'judge-y', don't you think?
  39. It Is Me from Canada writes: jill of all trades from Canada:

    Which is why I'd never join the military. Let's put it this way: If you like being shouted at, if you NEED that to excel, if you like the abuse and if you like being told what a piece of sht you are, then that's your problem. My intention is to argue that as a matter of principle, accepting abuse from another person (I don't care if it's the boss) is not acceptable. Unless of course you don't mind being abused. As others have said here before--Ramsay is just a bully. Sure, some people like to be bullied. Maybe that's you? This reminds me of the Eurythmics song:

    'some of them want to abuse you... some of them want to be abused'.

    If you want to be absued, that's your problem.
  40. George BrownIII from Christmas Island writes: If some bosses are psychopaths Ramsey is definitely one of them.
  41. C C from Canada writes: When Gordon was starting to make a name for himself in the late 90s/early 2000s, it was his pugnacity that received much of the UK media's attention. The British press loved critiquing his temper and management style. I remember a lot of unofficial television specials and biographies trying to spill the 'dirt' behind the man's personality.

    In recent years, Gordon's still as fiery as ever, but he only makes the headlines when he's earned another Michelin star or opened another restaurant; the latter seemingly reported every other month for the past year and a half. These days, the press actual focuses on his culinary achievements - not obsessing over his temperament.

    I think given enough time and exposure in North America, he'll be recognized in a similar vein. Right now, there's a weird juxtaposition with Ramsay catering to opposite ends of the American audience. On one end, Ramsay's appealing to the masses as the latest British loudmouth comme Simon Cowell or Anne Robinson. On the other end of the spectrum, he's trying to earn respect from the American fine dining establishment. He's been expanding into the United States for the past two years - in the same time the Michelin Guide's trying to shake off its European exclusivity by finally rating American restaurants... I don't think it's coincidental. Fact is, Ramsay is here to stay... all the better for our palates.
  42. Jennifer Rollison from Canada writes: jill, bourdain is a pariah. His book made him money on him telling stories of how he screwed people he worked for. He stole and did drugs and ran restaurants into the ground. When I read his book I was embarrassed for and by him. I have been in the restaurant business for nearly 30 years, I have owned my own and I believe there is no need for the over the top behaviour you are talking about. Furthermore, I have never seen anything untoward done to food. I wonder what type of 'joints' you must have worked in.
  43. Chris Edwards from Greater Sudbury, Canada writes: The problem for Ramsey is that if he is trying to use this publicity as a foot in the door to the U.S. high end restaurant market, he may have taken the wrong route. I hear that Mario Batali is as foul mouthed as the next guy, and that a number of famous 'nice guy' television chefs are as nasty as Gordon Ramsey when they want to be - but the American public is oddly puritanical about some things (sex, language), and oddly accepting of others (graphic violence.)

    Restaurant reviewers are a cynical lot to begin with, and the American ones take themselves every bit as seriously as their European counterparts. Perhaps more so, because they have a new world inferiority complex battling with their inate superiority complex. They are fairly dripping pomposity, and won't like a loud, foul mouthed Brit barging into the party. Fortunately for Ramsey, he's used to dealing with the British press and not likely to run crying home. Still, I wouldn't hold my breath for kindness from this lot.
  44. Scott MacDonald from Canada writes: What Bourdain did is what happens every day in the less than Michelin starred restaurants.

    Bourdain is such a 'pariah' that top chefs like Charlie Trotter, Feira Adan, and Thomas Keller have him over for dinner. I imagine the guys who run the type of restaurants he used to work in don't like him though.
  45. Chris Edwards from Greater Sudbury, Canada writes: That's your take on Bourdain Jennifer. He has a lot of high placed friends in the industry - forgive me if I take Mario Batali a touch more seriously than I take yours. I know several restauranteurs, and have read several more articles of famous restauranteurs, who say he got it exactly right. I think he'll get over being considered a pariah by you.
  46. Jennifer Rollison from Canada writes: I state, emphatically, bourdain is a pariah. Maybe they have him over because all of those rich, famous chefs like to hang out together. It does not mean he is right or justified in how he conducted himself. So your 'restaurateur' friends think spitting in the food is okay? I have never, ever seen that and, if I did I would speak up.
  47. K S from Velo City, Canada writes: It Is Me, I suppose you would like nothing better than the unhindered right to do a half-@ssed job at whatever you do. Yup, mediocrity all the way. No one disputes that Ramsay is vulgar. But if I had the training and opportunity I would definitely work for him. I would rather have someone care that I made a mistake and try to help me to do better, rather than some little snit of a person silently taking notes and getting ready to boot me. If you watch the shows carefully, even the US ones, he saves the most disdain for those who don't even try. And his temper fits are all about the quality of the actual job they are doing, nothing else. On HK, some of the same contestants he bawls at on one episode he praises in the next - based on merit.

    On another note, I would agree with C C that the US version of Kitchen Nightmares is a pale comparison to the UK show.
  48. Nadine Marothy from London, Canada writes: Chris Edwards from Greater Sudbury, Canada writes:

    'It is me - You must be pulling my plonker. I near lost the contents of my stomach reading your sappy little post. Did you shed a tear or two writing that? What a pu$$y. Thanks for your cracker jack box psychology degree assessment of my psyche. Now go f*$% yourself to$$er!'

    Ah, Gordon or Chris or whatever your name is.....I've worked in restaurants too, maybe not 'high-end' types and bullying and abuse were never acceptable. Neither were working conditions that cause the type of accident I saw on the program. I don't claim to have a psychology degree.
  49. It Is Me from Canada writes: K S from Velo City, Canada:

    Yeah, look, if you don't give your best unless you're being yelled at, well..... too bad for you..... and if you need to be yelled at in order to help you do better, then, well......
  50. white wolf from Canada writes: Jennifer Rollison from Canada writes: White Wolf, having worked in the restaurant biz for nearly 30 years I would counter his passion for food and service would make the food taste better. There is nothing worse than a soulless chef making soulless food. It happens all the time. I am not saying he should be abusing everyone but he does seem to get results and, for me, that's the ticket. He has passion about the food, decor, the owners love of the biz and the customers. What more could one ask for? As for the marketing someone mentioned above, he is brilliant at it. He takes the food to the street and he makes sure the people working in the restaurants OWN what they are doing...

    **************************************************

    well its not about results its about resonance and vibes when preparing meals and its effect on people, do not eat when you are angry and the same goes for chefs, do,not prepare food when angry as it gets into the food

    and if you dont believe that then research the effect documented on by photography on water and its crystals when exposed to 'anger' and when exposed to 'thankfulness

    its quite shocking to see!
  51. The Natrix from Toronto, Canada writes: As once quoted, he's mean, but NOT mean-spririted.

    The British Version is awesome. Its amazing how much passion he has for somebody else's restaurant, and simplicity in how he runs things.

    In his books, he talks about his experiences in the top kitchens with top Chefs, including many French kitchens with the highest standards. He said that they would really give it to you there, especially if you were an Englishmen. But he took everything and kept coming back for more, and helped him make him the success he is today.
  52. K S from Velo City, Canada writes: It Is Me, if you expect to do a bad job and not get yelled at, then you don't really care about your job. If I worked for Ramsay, I wouldn't do stellar work because I was afraid of being yelled at. I would do it because - unlike many in Canadian workplaces - I could expect to not be penalized for caring about my work, and instead actually be rewarded for it. Have you read the story 'The Boss Isn't Listening' in this online paper yet?
  53. Jeremy Debling from Canada writes: I love watching Chef Ramsay's shows, Hell's Kitchen as well as the Kitchen Nightmare ones. The UK one is definitely better.

    My wife and I play along with Hell's Kitchen. Whenever he swears, we drink. Great time!

    His cookbooks are fabulous too. I have several that seemed to be available only in the UK.
  54. It Is Me from Canada writes: K S:

    1) You're reversing the issue. The issue is not getting yelled at for doing a bad job but getting yelled at in ORDER to do a good job. It looks like some people here need to get yelled at in order to get motivated.

    2) Lastly, even if I do a bad job I still expect to NOT get yelled at. As an adult, I expect to be told if I'm doing a bad job. If I am yelled at, I won't stand there like a 2 yr. old and take it. You can expect me to answer back to you in the same way. You want respect from me? Show me some. I don't care if you're the queen of england or my boss.
  55. Chef Stanley from Canada writes: Μιλτιάδης Σκαραμανγκάς
  56. elainehr - from Canada writes: I love watching the show. I think it would be better if he did not swear so much.
    I wish he would check out the restaurants where I eat.
    Too many sloppy, lazy cooks (not chef).
    He rewards hard work, good food, and a willingness to learn.
    Above all, he encourages people to use fresh and local products as much as possible.
  57. Old Man Smith from Ottawa, Canada writes: I like Ramsay,

    I worked for this Greek guy in the 70's and he DID showed me how to to cook and I still have a good knowledge of all the Greek obscenities he yelled at me!

    For all your hyper sensitive critics…F^^%%#Off!

    I work for the Federal Gov. and I'm about to retire with a 45K pension, plus COLA...enjoy!
  58. Anne Peterson from Canada writes: Oh good. Now I can watch a program starring a loud abusive bully. What entertainment!!!
  59. Martin James from Canada writes: While you have to admire Ramsay for taking on the critics (pretentious, over-inflated parasitic vermin, incapable of producing anything of quality themselves), his rants and invective against those who don't perform to his unfathomable demands are just pathetic.

    OK, so the person isn't performing to your standard. How about some constructive criticism? Any sewer mouthed ruffian can spew like that. It takes someone with a level of intelligence that works beyond the obvious 'how to get the next headline' level and actually help people grow.

    At the end of the day, Ramsay isn't any genius (other than his ability to tap into the publics need for the outrageous); he appears to remain a ranting potty mouthed schemey who should go back to his council estate.

    Mentor, leader, educator, someone you want to work for: no--he's not smart enough
    Exposer of the poseurs that are restaurant critics (or any criticts generally): you go boyo.
  60. elainehr - from Canada writes: He does give people a chance first but hates it when they don't listen or egos get in the way.
  61. jill of all trades from Ottawa, Canada writes: Jennifer - Well,...if you've never seen anything untoward happen to food in your 30 years of service, then you really are the exception. I don't know a single person (other than you, apparently) who's worked in the restaurant biz who doesn't have at least one story to tell of atrocities committed (often as revenge against bad patrons). BTW - I worked in a variety of 'joints' from fine dining all the way down to short order. Some of the worst stories I've heard and witnessed first-hand come from the former. Maybe because you're an owner, you have a vested PR interest. Or maybe it just goes on behind your back? I certainly don't want to try to dissuade people from eating out - I love food and I love the industry! However, Ramsay and Bourdain aren't anomalies - at least not in my experience.
  62. Mr. Coffee from Victoria, Canada writes: One day he'll push someone too hard and...pow, right in the kisser. Standing 8-count.

    What comes around, goes around.
  63. Jason Thorne from Vancouver, Canada writes: There is a difference between the UK and US versions of Kitchen Nightmares and the UK version is way better. I think that the producers of his US shows are showcasing his profanity and protray him as having a poor attitude. I doubt that I would eat at one of his restaurants and not because of his attitude or anything like that, I just can't afford it. He is definitely a person with a passion for what he does. As for all the people bashing him and saying they wouldn't work for someone like that, I know a lot of people that say the same thing, but do work for people like that and take it. Also, there are a lot of employers out there that are like that in all sorts of fields. Is it acceptable? No, but people do just take it for whatever reasons. I know I have and not because I enjoy it, but because I was unable to find other work and couldn't afford to just walk out the door. Then there are the people that seem to only be motivated by people that yell at them. As for the horror stories of the food industry about things happening to food, it happens at all levels. Drugs being taken by staff, spitting in food, or worse, I have seen it or heard about friends that either did it themselves or saw it. Also, I have been burned at work too, it happens and I had to just deal with it.
  64. Chris Edwards from Greater Sudbury, Canada writes: Jennifer Rollison - When you've worked for thirty years in New York, we'll talk. Your insistance that your argument stands because YOU'VE never seen such things happen is laughable for a couple of reasons, not the least of which is that you have never worked with Bourdain and, my guess, have never worked in the same environment (kitchens in large U.S. markets.) Further, I've heard and read dozens of people agree that Kitchen Confidential is a VERY accurate portrait of kitchen life, so it is the height of arrogance for you to 'emphatically' imply that they are all liars.

    I highly doubt any of the people you know who consider Bourdain a 'pariah' move in anywhere near the same circles, so your point is moot. For a person to be a pariah they have to be shunned, and you cannot shun a person you don't know, have never met, and never will. That said, if Anthony Bourdain walked into your restaurant tommorrow, my guess is you'd fall all over yourself to ingratiate yourself to him.
  65. Chris Kempan from Winnipeg, Canada writes: Anyone who can stomach this guy is a masochist.

    I've heard him say things to aspirings chefs on his 'show' that should be an excuse for murder.
  66. Chris Edwards from Greater Sudbury, Canada writes: Chris - The show is four seasons old - they know exactly what they've signed up for and what to expect. How is taking verbal abuse from Ramsey for a $250G/yr. prize and the profile of heading a high end restaurant any different than demeaning yourself in some other way on any other reality show? It isn't.

    They may be masochists, but I think anybody who participates in this kind of endeavour has a masochistic bent to them - I have no idea how most reality 'stars' and 'cast offs' go back to their lives after the way they are portrayed, either through editing or just the very public airing of their incompetence, ignorance or other faults.

    Oh, and for the record, you have to be a little over the top to think anything anyone can SAY to you is an excuse for murder. First you have to care - and why would you care what a pumped up-for-TV chef you don't know has to say? If some psycho on the street did it, maybe a punch in the mug, but not when you signed up for it, no way.
  67. The Natrix from Toronto, Canada writes: These chefs are usually type A, visionaries that take alot of pride in their work and anticipate/focus on every detail. Ultimately, it is their name on the line, and if you want to be a part of it, then be prepared to work it to their liking. Customers they serve are also extremely picky and paying top dollar so there is that extreme pressure. So most top Chefs view is if you want to be a chef, especially at a elite level, you better be ready to start training in a environment similar to a Drill Sergeant to work on the habits and dedication on functioning as part of a smooth running machinery. If you survive, most likely you will be grateful, and if one does become very successful, will do the very same thing to your trainees. Also watch Restaurant Makeover, and some of the Chefs. Once they get in the zone, they do similar things such as barking orders, being emotional, passionate, and also set a high expectation for themselves and those around them. They are just a lot more toned down but Ramsay does not take things personally unlike the others sometimes, and always focuses on the big picture... the success of a big part of someone's life. To those critics, it is highly recommended to watch a couple of episodes of his UK version, and this Man is pure genius, with a method to his madness, extremely caring and highly contagious to those around him in encouraging taking pride in yourself. He's also quite soft hearted at times and just seeing the transformation in most cases to the restaurant and staff is a testament to his leadership and drive.
  68. Rob Aldred from Vancouver, Canada writes: Chef Ramsay constantly strives for excellence, commitment, professionalism and passion from himself and others and while his methods may seem unorthodox to some, the results I have seen on Kitchen Nightmares speak for themselves. Yes his manner can seem dictatorial, demanding, blunt, harsh, tough and even rude as he tries to inspire/rekindle/impart lost passion, pride, teamwork, excellence, professionlism and business success to the staff of the many failing restaurants featured on the show and I applaud him.
  69. Placido Durango from Here to Eternity, Canada writes: Ramsay is a yapping fool and his 'angry' schtick is tiresome.
  70. K S from Velo City, Canada writes: It Is Me, are you even talking about the same chef? I have never seen Ramsay verbally dressing down the people on any of his shows BEFORE they are doing their jobs. If he did, I think I'd be tuning out. I believe it is you who have it backwards. You are ignoring the initial incident sparking the yelling fit and instead focusing on the aftermath. I saw an episode of Hell's Kitchen where a contestant was dripping with sweat and he was letting it drip straight into the food. This continued until Ramsay noticed it and, yes, bawled him out. Once he got a bandana on and the contamination stopped, there was no more issue and no more yelling. If the idea of consuming someone else's sweat in the food you just paid for does NOT get you upset, perhaps your standards are set a bit low.
  71. Jennifer Rollison from Canada writes: Chris, I would never 'fall all over' anyone. I do not 'own' anymore but I certainly work with people with INTEGRITY. Something bourdain certainly lacks...
  72. Karen S from Regina, Canada writes: Nadine - if this weeks show was the only one you saw then you did not see the accident in which she got burned - Ramsey had nothing to do with it, she did what sadly too many people do when working in dangerous situations - she wasn't paying attention and burned herself. If you had ever watched HK you would know that Ramsey's staff takes care of whoever is injured (has only happened twice that I can remember). Ramsey is not always in the kitchen at the time of the accident. she was taken to the hospital immediately and Ramsey was only concerned about how she was not how she performed that night when she returned.
  73. Nadine Marothy from London, Canada writes: Chris Edwards from Greater Sudbury, Canada writes: 'Ah, Gordon or Chris or whatever your name is.....I've worked in restaurants too, maybe not 'high-end' types and bullying and abuse were never acceptable. Neither were working conditions that cause the type of accident I saw on the program.' I know dear - the kitchens at McDonalds are too wide open for that kind of thing to take place and they don't actually let you touch the food, so I have no doubt at all that you've never experienced this kind of thing. Anywhere you have flame, hot fat, boiling water, and people scurrying about trying to bang out plates for patrons, you have the working conditions that could easily lead to a burn. Try again sweetie - your head is too far up your a$$ to realize that logic and the nature of the work (hot and sharp stuff everywhere) dictates you are on the losing end of this argument. I have never worked at a McDonalds in my life and since you like to assume things about people can I ask what restaurant experience you have had? And by the way, this is not an argument, just a point of view. Don't take it so seriously. Karen from Regina: Thanks. I tuned in this one time out of curiousity. I've never seen the show before.
  74. Pony X from Caledon, Canada writes: Thank goodness for Gordon.
    It's about time someone in this day and age stopped whining.

    Yes, he swears too much. But who really cares?
    I love that he doesn't take or make excuses. He just stands up and takes responsibility for his actions, and expects everyone else to do the same. Thank goodness.

    The lesson? Suck it up. You are responsible for you, no excuses.

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