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Has Anyone Eaten Gordon Ramsay's Cooking?  
User currently offlineGrisee08 From United States of America, joined Mar 2013, 364 posts, RR: 0
Posted (1 year 1 month 2 days 18 hours ago) and read 2555 times:
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I know Gordon Ramsay owns quite a few restaurants in Los Angeles, CA, Las Vegas, NV, and New York, NY. I also know that he rarely actually does the cooking, employing several chefs (Exec. Chefs, Head Chefs, etc.)

I.E.
Gordon Ramsay BurGR at Planet Hollywood, Las Vegas: Executive Chef; Eric Mickle
Gordon Ramsay Steak at Paris, Las Vegas: Executive Chef; Kevin Hee
Gordon Ramsay at The London, West Hollywood: Executive Chef; Anthony Keene.

Now, Obviously, I know these E.Cs are employed since he, himself cannot always be at these locations cooking all the time, but the 2 (4) questions I have are...

1.) Has anyone ever dined at any of Gordon Ramsay's Restaurants?
1a.) How was the food? (Besides "Good." I don't expect to hear "terrible" in any of the replies, but we shall see)

2.) Has anyone eaten food PERSONALLY cooked by Gordon Ramsay instead of one of his chefs?
2a.) Have you eaten both, and was the food personally cooked by him, better than that cooked by his Executive Chef?

Just curious as to if he precedes his reputation.


You're Losing The Game!
20 replies: All unread, jump to last
 
User currently offlinekiwirob From New Zealand, joined Jun 2005, 7554 posts, RR: 4
Reply 1, posted (1 year 1 month 2 days 16 hours ago) and read 2500 times:

Quoting Grisee08 (Thread starter):
Gordon Ramsay BurGR at Planet Hollywood

Been here it was great, one of the best burgers I've had, although Holsteins at Cosomopolitian was slighty better, mainly due to the awesome shakes, the burgers were as good as each other.


User currently offlineseb146 From United States of America, joined Nov 1999, 11718 posts, RR: 15
Reply 2, posted (1 year 1 month 2 days 16 hours ago) and read 2494 times:

I could not eat all that anger and hostility.

I did make Ina Garten's Italian wedding soup one time. How easy is that? I just didn't put the salt in that she said. It still turned out fabulous and everyone loved it! No yelling. No name calling. Just easy and simple soup. Jeffery would be proud, I think.



Life in the wall is a drag.
User currently offlineBraybuddy From Ireland, joined Aug 2004, 5758 posts, RR: 32
Reply 3, posted (1 year 1 month 2 days 16 hours ago) and read 2479 times:

There's a Gordon Ramsay restaurant in the Ritz-Carlton Hotel here in Co Wicklow and I've been there twice. I very much doubt he cooked the food personally, even though he's here regularly. The first time the food was very good, but disappointing for the price. He's reduced prices since then, and the food is equally good and I'd certainly recommend it now that it's more realistically priced. He does a terrific Sunday lunch for 33 euro, not much more than you'd pay in any half-decent restaurant.

http://www.ritzcarlton.com/en/Proper...rt/Dining/GordonRamsay/Default.htm


User currently offlinemelpax From Australia, joined Apr 2005, 1632 posts, RR: 1
Reply 4, posted (1 year 1 month 2 days 14 hours ago) and read 2403 times:

Quoting Braybuddy (Reply 3):

Those prices look very reasonable, especially considering whose name is attached to the place. 30 bucks for a main with that name behind it would be a bargain here. I've spent more on very ordinary pub meals here, more a reflection on the cost of living here than anything....

There was a Ramsay restaurant here in Melbourne that closed a couple of years back. It was very lavishly fitted out & had a good rep, but it only lasted around 18 months before it closed up when his empire went through the rough patch.

http://www.notquitenigella.com/2010/...2/maze-by-gordon-ramsay-melbourne/

http://www.theage.com.au/victoria/--...chen-nightmare-20110819-1j2iq.html



Essendon - Whatever it takes......
User currently offlineBraybuddy From Ireland, joined Aug 2004, 5758 posts, RR: 32
Reply 5, posted (1 year 1 month 2 days 12 hours ago) and read 2375 times:

Quoting melpax (Reply 4):
Those prices look very reasonable, especially considering whose name is attached to the place.

You can thank the recession for that! Restaurants here were the first to tackle the downturn head-on and reduced their costs immediately, even the pricier establishments: it was either sink or swim. It costs a lot less to eat out here than it did five years ago, believe it or not, which is fantastic.

Quoting melpax (Reply 4):
30 bucks for a main with that name behind it would be a bargain here.

A lot is down to the exchange rate. The Aussie dollar has been doing particularly well over the last couple of years, which is one of the reasons I haven't been back the last couple of years. Only a few years ago we were getting nearly two dollars for our euro which was fantastic. I'll be back for sure if the that ever happens again!


User currently offlinelapper From United Kingdom, joined Mar 2002, 1566 posts, RR: 7
Reply 6, posted (1 year 1 month 2 days 10 hours ago) and read 2294 times:

I've eaten at a number of his establishments, Claridges, Maze, Plane Food and Foxtrot Oscar.

Maze was good, Foxtrot Oscar was also good, Plane Food at T5 was disappointing.

Then we have Claridges. I went about 9 years ago now. The service was exquisite, attentive without being over bearing. Then looking over, Gordon Ramsay was there, talking to one of the members of staff, dressed in his whites. Now, I don't know if he cooked my meal, or just shouted and swore at someone who did, but even before I knew he was there, I was enjoying it!


User currently offlineArmitageShanks From UK - England, joined Dec 2003, 3630 posts, RR: 15
Reply 7, posted (1 year 1 month 2 days 9 hours ago) and read 2262 times:

Quoting seb146 (Reply 2):
Jeffery would be proud, I think.

We all wish we could be half the man he is.


User currently offlinewingman From Seychelles, joined May 1999, 2288 posts, RR: 5
Reply 8, posted (1 year 1 month 2 days 9 hours ago) and read 2232 times:

The man has certainly amassed quite a collection of Michelins, I think it has to say something.

I ate at Boxcar (??) once in London on business, one of his more modest joints, and it was very good. I ordered a burger which made my American companions wince in shame, but when I told them it was made of foie gras and ground lamb they gasped with delight. To sacrifice two animals in a single patty is what I call haute civilization.

And that persona of his from Hell's Kitchen I think is largely scripted bullshit. I think if you watch his restaurant turn around shows from the UK and even the more recent Master Chef in the US you're probably getting a better glimpse of his true personality. Pretty amazing career and empire, I know I would never have the energy to match that.


User currently offlinedesertjets From United States of America, joined Feb 2000, 7784 posts, RR: 16
Reply 9, posted (1 year 1 month 2 days 7 hours ago) and read 2188 times:

Quoting wingman (Reply 8):
And that persona of his from Hell's Kitchen I think is largely scripted bullshit. I think if you watch his restaurant turn around shows from the UK and even the more recent Master Chef in the US you're probably getting a better glimpse of his true personality. Pretty amazing career and empire, I know I would never have the energy to match that.

This. Kitchen Nightmare, especially the UK version, gives you a better glimpse of his personality. I think he was quite genuine in wanting to help those places out -- he could see how it was hurting families, demoralizing staff, etc.... I hardly ever watch Hell's Kitchen, but yeah much of that seems like an act. BUT, chefs, especially chefs at his level have the reputation can be demanding arseholes. Working the line during a busy dinner service isn't for the faint of heart.



Stop drop and roll will not save you in hell. --- seen on a church marque in rural Virginia
User currently offlineseb146 From United States of America, joined Nov 1999, 11718 posts, RR: 15
Reply 10, posted (1 year 1 month 2 days 7 hours ago) and read 2167 times:

Quoting ArmitageShanks (Reply 7):
We all wish we could be half the man he is.

Roast chicken every Friday. Thank goodness Ina keeps it fresh or he would have left long ago and she would be catering for her gay minions all across the Hamptons.



Life in the wall is a drag.
User currently offlineOA260 From Ireland, joined Nov 2006, 27103 posts, RR: 60
Reply 11, posted (1 year 1 month 2 days 6 hours ago) and read 2156 times:

Quoting melpax (Reply 4):
Those prices look very reasonable

Yes one thing the economic crisis has done has brought a lot of Irish out of the clouds! The prices before we just stupid. Lets hope whilst we have recovery they dont get lost in the whirl wind again.  


User currently offlinesrbmod From , joined Dec 1969, posts, RR:
Reply 12, posted (1 year 1 month 2 days 4 hours ago) and read 2092 times:

Quoting Grisee08 (Thread starter):
Gordon Ramsay Steak at Paris, Las Vegas: Executive Chef; Kevin Hee

Ate there back in May. Hands down the best meal I have ever eaten. The service was outstanding (My water glass never got empty and empty plates were gone almost immediately.) and the food was out of this world. They give you a bread course with several different types of bread and not a bad one in the bunch. The appetizer I ordered was a giant raviolo filled with cheese and a poached egg with a brown butter and Iberico jamon sauce (It's not currently on the menu.). I could have eaten several of those as a meal and been quite happy. For my main course, I ordered their signature dish, Beef Wellington. It was almost perfect except for a few places on the meal that were not as well-seasoned as the rest of the filet. The sides with it were also done perfectly. I really wanted to try the sticky toffee pudding, but I was pretty full and opted for some coffee instead. They have a special blend made for them and they serve it in a French press. They give you three spoons with what looks like a chocolate truffle on the end to mix into the coffee, with each one lettered A, B, or C. A was filled with amaretto, B was filled with Bailey's, and C was filled with Chambord. Throw in a beer and my bill was $96 (I'm a member of Caesars Entertainment's player's club and I had a few dollars knocked off the bill as a result.) and it was worth every penny.

Haven't been to BURGR or Pub yet, but my friends that have been to both prefer BURGR to Pub (They've have less than impressive visits to Pub .). I'm not going to have a chance to try either of them in a few weeks when I'm back out there, as my go-to spot on the Strip for a gastropub sort of spot is Public House at the Venetian.


User currently offlinetype-rated From , joined Dec 1969, posts, RR:
Reply 13, posted (1 year 1 month 2 days 4 hours ago) and read 2063 times:

After watching Gordon Ramsey on television a few times it seems the key to running a successful restaurant is to call your staff horrible names, accuse them of anything you can think of, scream at them as loud as you can. Only then will your restaurant be a true success.

But I have seen him do chat shows on television and he comes across quite differently, quite nice actually.


User currently offlinesrbmod From , joined Dec 1969, posts, RR:
Reply 14, posted (1 year 1 month 2 days 3 hours ago) and read 2059 times:

Quoting type-rated (Reply 13):

After watching Gordon Ramsey on television a few times it seems the key to running a successful restaurant is to call your staff horrible names, accuse them of anything you can think of, scream at them as loud as you can. Only then will your restaurant be a true success.



ABBAB....



I've tried watching Gordon Ramsay's various shows on Fox and BBC America and just could never get into them.


User currently offlinetype-rated From , joined Dec 1969, posts, RR:
Reply 15, posted (1 year 1 month 1 day 18 hours ago) and read 1908 times:

Quoting srbmod (Reply 14):
I've tried watching Gordon Ramsay's various shows on Fox and BBC America and just could never get into them.

After a few times of watching his various shows I find my nerves are all jangled when I am done. No more for me either.


User currently offlineMax Q From United States of America, joined May 2001, 4643 posts, RR: 19
Reply 16, posted (1 year 1 month 16 hours ago) and read 1815 times:

It's all just a show, loads of fuss and fake drama for the ratings with a tried and tested formula:


Find a restaurant down on it's luck.


Try the food (it's all crap)


Meet the employees, find favourite(s) find a scapegoat.


Blame the scapegoat in loud, emotional scenes, insulting him or her in the most heated and degrading fashion while expressing wonder and amazement if they object in the slightest.


Possibly fire the 'miscreant' (Version A)



Go through the menu and cut it down by 90%



Bring out a new menu with new, guess it 'Fresh and simple' entrees.



Remodel restaurant overnight.



Everyone 'loves' the new look.



Scapegoat comes around, realizes it's all their fault and makes up with / kisses Ramsey's **** endlessly (Version B)



Turn around is complete, all customers and employees happy, (all in one hour )



No doubt he has good food but the show is about as genuine as his football career !



The best contribution to safety is a competent Pilot.
User currently offlineBongodog1964 From United Kingdom, joined Oct 2006, 3634 posts, RR: 3
Reply 17, posted (1 year 1 month 15 hours ago) and read 1802 times:

Quoting Max Q (Reply 16):
It's all just a show, loads of fuss and fake drama for the ratings with a tried and tested formula:


Find a restaurant down on it's luck.

Try the food (it's all crap)

Meet the employees, find favourite(s) find a scapegoat.

Blame the scapegoat in loud, emotional scenes, insulting him or her in the most heated and degrading fashion while expressing wonder and amazement if they object in the slightest.

Possibly fire the 'miscreant' (Version A)

Go through the menu and cut it down by 90%

Bring out a new menu with new, guess it 'Fresh and simple' entrees.

Remodel restaurant overnight.

Everyone 'loves' the new look.

Scapegoat comes around, realizes it's all their fault and makes up with / kisses Ramsey's **** endlessly (Version B)

Turn around is complete, all customers and employees happy, (all in one hour )

You have left a few important pieces out:

Find family who indulge in arguing in front of customers, alpha male who sits in office playing computer games, mom and pop spending their retirement money to prop up kids etc

Reveal that owners are $200,000 in debt

Find store room full of rotting food

After its revealed that Gordon's in town 1st chaotic service where staff are totally overwhelmed.

And of course

Fail to mention that the restaurant closed a few months after filming.

The main problem is that the original UK concept was just too boring for US TV and didn't provide sufficient financial reward for US restaurants to participate.
The UK programmes just involved establishments with one or two fundamental problems, and they didn't receive a makeover courtesy of the TV company. Along the way there were dirty kitchens, rotting food, poor staff, delusional owners, hopeless chefs and horrible décor, but not all in the same programme.


User currently offlineMax Q From United States of America, joined May 2001, 4643 posts, RR: 19
Reply 18, posted (1 year 4 weeks 1 day 17 hours ago) and read 1727 times:

Quoting Bongodog1964 (Reply 17):

You have left a few important pieces out:

Find family who indulge in arguing in front of customers, alpha male who sits in office playing computer games, mom and pop spending their retirement money to prop up kids etc

Reveal that owners are $200,000 in debt

Find store room full of rotting food

After its revealed that Gordon's in town 1st chaotic service where staff are totally overwhelmed.

And of course

Fail to mention that the restaurant closed a few months after filming.

The main problem is that the original UK concept was just too boring for US TV and didn't provide sufficient financial reward for US restaurants to participate.
The UK programmes just involved establishments with one or two fundamental problems, and they didn't receive a makeover courtesy of the TV company. Along the way there were dirty kitchens, rotting food, poor staff, delusional owners, hopeless chefs and horrible décor, but not all in the same programme.

Thanks Bongo, you filled in a lot of details I forgot !


It doesn't surprise me though that a lot of these places go belly up shortly after the filming.


It's all show business !!



The best contribution to safety is a competent Pilot.
User currently onlineGoldenshield From United States of America, joined Jan 2001, 6070 posts, RR: 14
Reply 19, posted (1 year 4 weeks 1 day 12 hours ago) and read 1687 times:

Quoting Max Q (Reply 18):
It doesn't surprise me though that a lot of these places go belly up shortly after the filming.

Amy's Baking Company seems to be making news still. Somehow...

http://www.ibtimes.com/amys-baking-c...mmers-woman-who-criticized-tipping



Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.
User currently offlinesrbmod From , joined Dec 1969, posts, RR:
Reply 20, posted (1 year 4 weeks 1 day 7 hours ago) and read 1638 times:

With the time between filming and the show actually airing being a number of months, restaurants may see a brief bump in business since the local media publicizes the filming and gets people to come when the place reopens. Now in many cases, bad habits quickly return and the customers don't come back and places end up closing before the episode airs.

Of the 21 restaurants featured in the first two seasons of the US version of Kitchen Nightmares, only two were still open as of July of this year. Of the 23 restaurants from seasons 3 and 4, 10 of them were still open as of July of this year. Of the 27 restaurants from seasons 5 and 6, something like 6 of those restaurants have closed. While the success rate has gone up, it seems that eventually nearly all of these places will go out of business within a few years of being on the show. By the time they've agreed to be on a program like this, the place is already on life-support and just delays the inevitable.

http://radaronline.com/exclusives/20...don-ramsay-fail-first-two-seasons/


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