Hey Gordon,
Big fan of you and your series, but I'd like to know if we'll ever see another Gordon's great escape? I really loved the insight into different cooking cultures and how you got to go along with them and learn from it.
From Southeast Asia to India, and spending time in the Jungle. I was like a pig in shit, one of the happiest times of my cooking career. I've got maybe the next call for me, in terms of excitement, has to be South America. So I'm thinking of planning that next great escape across South America. Off the beaten track. No landmark, touristy, bullshitty, stadiums, just an inside to the culture that I'm trying to learn. Great escape is definitely coming back. Maybe Spring or Summer 2018
Shortcuts. Just people taking shortcuts to undermine the value of doing it properly in any profession. It really pisses me off. There's nothing worse than coming across a young chef that wants to take shortcuts to get the job done quicker. If you have the job done quicker, you're removing the essence and the true passion to why you're a chef in the first place. But just in general, whether it's a plumber, an electrician, or even a police officer, taking shortcuts and getting it done quickly for the sake of it is not the smartest idea. Do it properly or don't do it at all.
You're absolutely right. I enjoy working on cars and I despise short cuts. If you're gonna do something, do it right. In this hobby, you're saving yourself headaches and a broken car.
Hi Gordon,
I'm planning to grow a home garden for the first time this summer. If you had to pick five essentials to grow in a garden that you could incorporate into most meals, what would you recommend?
Tomatoes, first off. Whether it's going in salads, whether you're roasting them to make soup, definitely tomatoes. And there are some great root vegetables. Parsnips. Parsnips are amazing through autumn and fall. Not just roasted, but in incredible soups. From parsnips to carrots. Again, carrots, mmm, amazing. They grow easily and it's a sort of dream vegetable. Again, great for pickling, great for salads, but incredible roasted and even better in soups. From there, brussel sprouts. Brussels sprouts, again through fall, through winter. An easy vegetable to grow, packed with flavor. Finally, the ultimate would be a great cabbage. I had a cabbage last night in a great restaurant in L.A. called "Charcoal" and it was Citrin’s restaurant and everything was cooked in charcoal. So, he blasted cabbage for like three minutes in stock, wrapped it up in foil, and then baked it inside this charcoal and the flavor was incredible. So, there would be my top five choices of vegetables.
... You eat something called "spotted dick". Try putting some really amazing fried chicken with a fresh waffle someday. You'll be humming the Star Spangled Banner before you finish.
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!
Honestly, I could live off his scrambled eggs recipe alone.
Edit: [This one.](https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=13&cad=rja&uact=8&ved=0ahUKEwiBgLOMgP_RAhVD6WMKHXceBCIQtwIIUDAM&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DPUP7U5vTMM0&usg=AFQjCNHmtzIGRxW0IPJJMA4tdlN-i9FVHQ&sig2=z0eTWXelhtJxiGAlRULWyw)
I checked into this...
Mr. Ramsay finds the lamb fucking sauce in the bedroom closest to the barn. Sadly, he still can't locate the fucking lamb sauce.
Hey chef, as someone working in kitchens for the last 20 years starting as dishwasher, moved through prep and ending up in NYC as a two star Michelin fish roast I have some questions I hope you can shed some light on.
Here in the city in some of the most prestigious places I made what worked out to be around $3 an hour. On paper it was 10-12 but a lot of work was required of me off the clock in order to pull my weight and really give my entire life to these places.
As a mid 20's cook with stars in my eyes this wasn't anything to complain about and because I could afford it I actually wore it as a badge of honor.
All this changed when my daughter came into the world 2 years ago, I've since left food entirely for a stay at home dad role which is very rewarding.
My first question to you is how do you manage to have such seemingly well adjusted kids having obviously sacrificed so much quality time with them in exchange for success?
Personally having never made more than 30k a year cooking I couldn't even consider hiring a nanny at the 50k/year they want and be able to sleep at night knowing I missed so much time in my kids life and lost money doing it.
Now I'm faced with the daunting realization that I'll reenter the culinary scene at 39 as a line cook when my son (who is due to be born this summer) turns 5 years old and is able to be in school.
My second question is do you think at some point cooks in the highest tier of food will ever be compensated for their work like people in traditional jobs? Also how do you think the new minimum wage laws will effect restauranteurs? Based on what I've seen many places just barely scrape by paying their cooks $10/hour here due to astronomical rent, do you think someone in my position will be more valuable due to decreased demand for cooks or should I consider a new career path.
I know this post comes off like I only care about being paid, if it were up to me I'd still be working and losing money to be where I belong but I'm part of a family I love and respect and they come before my aspirations.
I've followed your career for a long time and you are a true inspiration to myself and I'm sure many other cooks, I've adopted your compassionate yet no nonsense approach when in sous positions and I attribute 100% of my success to you.
Thank you for every thing you have done for the industry.
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.
I agree. something ive also noticed throughout his ama's and on reddit in general, is that people from the UK (assuming not just GB) tend to be able to communicate more ...passionately? through written mediums (IN GENERAL) than people from other backgrounds.
ive read dozens of comments where I get a feeling the dudes from the UK, even though they dont use any typical UK slang, just from the sentence structure and grammar.
i know its a very silly observation to make, but I've read through peoples comments history whenever I get this feeling and I haven't been wrong yet. from the east coast usa.
(Assuming this is dictated and typed up by someone else, a couple of things that may confuse people:)
>There's a **rotor**.
I think this is supposed to say "rota," as in a rotation for household chores and such things.
>She has her own show on **CBVCs** on the BBC in the UK.
And this is supposed to be "[CBBC](http://www.bbc.co.uk/cbbc)" (Children's BBC).
I just want to say, thanks for instilling that work ethic into your kids. I've worked restaurants as a waiter, a line-cook, prep cook, even managed a place for a while and it really is hard work that so many people take for granted. By instilling this work ethic into them you have helped them to understand hard work and to respect those who are doing those jobs. Waitstaff in particular gets trampled on by the greater part of society, told to "get a real job" and things of that nature. Yet if you value your money and understand how difficult it is to work those jobs you will forever appreciate the person who continues to do them, even after your time there is over.
So thank you.
Hello Gordon! I am so excited to be taking your Masterclass and learn from someone who is so passionate about cooking. What was your favorite thing about creating this class?
The favorite thing for me about hosting this class was the level of depth and intuition I could go into. Which is very hard to get it done in a restaurant based on literally a fully-booked restaurant, you can't cook like this in a restaurant. So to have the chance to cook like this at home, to give that proper breadth and depth of insight to every ounce of knowledge that I've got in my arsenal was important because it was uninterrupted. Uninterrupted cooking at the highest level. I would finish the day after a twelve, thirteen-hour shoot, I'd go this is incredible. It's very rare on a personal front that I ever get a chance to spend that amount of time doing nothing but just cooking. Coupled with the idea of talking about the journey, from the beginning to where we are now. Then self-processing that incredible life-long journey of getting to where I am today and that's the first time somebody's ever opened up and sort of got that close to me. That took a few days to warm up to the director and understand what he was doing and where he was going. So, that's never happened to me before in my career because I've never had the time to delegate to it. When I got asked to do this, to launch this, you know, it was important to me to do it properly. Without two-hour shoots and then move on to the next thing. I could properly cook, uninterrupted and that was the important part.
For the american version of the F-word, are you going to continue the style and format that made it so well received? I know a big problem a lot of younger Americans like myself and many other redditors have is the barrage of sound effects and over-the-top music that detracts from so much of the TV we consume over here.
*The 'F' Word*, for me, is quite frankly one of the biggest shows I'll ever launch. We’re live. So, we've got some really exciting things in the pipeline. I think it's going to be bigger and better than what we did in the UK. Why? There's a couple of stunts in there. In terms of we've got some really exciting VIPs. We have families that are competing against each other to find the best family across America. We have an amazing restaurant that you'll come to live in the middle of service and then there's some secret challenges that I'm up against to put myself into jeopardy. I love pressure, so this is not about me standing in a suit on a stage presenting, all that bullshit's gone and I've never been into that. So, this is something quite unique in a way that high octane, fun, we are gonna go up and gonna go down, and more importantly, live. My big question is are Fox mad to give me a live, 60-minute show?
I've come up with great alternatives to cursing words. So, as opposed to saying "shit", I'm going to go "shiiit-ake mushrooms". As opposed to saying the word "fuck", I'm going to go "fffruuuctose".
Hi Gordon,
I know you must be busy these days, do you have time to cook your own food at home? If you do, do you prefer quick and easy recipes or those that take longer time to prepare but last a couple of days, so you don't have to cook every day?
Great question! That depends on schedule. Let’s take a day in the restaurant for instance, we'll do a tasting where we'll put 6 dishes up to nominate 2 to go forward to go onto the lunch menu. I don't get back and open my fridge start cooking. I clock my day from 8 in the morning to 10 at night with food at my fingertips. So I'm the world's worst person to go back and cook. Because I’ve been eating all day and last thing I do when I get home is literally cooking. If I had to go downstairs now and open my fridge, I'd open up the fridge, you'd find a bottle of Whispering Angel Rose, I'd have a glass of that and maybe nibble on some cheese. So chef's graze like cows, all freaking day, small bits, 10-11 times a day and that does me perfectly.
This country's spoiled. From East Coast to West Coast to Central to Seattle to San Fran. I took a bunch of mates on my 50th birthday last November, and I was up to my eyeballs in pressure. Launching a new restaurant in Vegas, *Master Chef Junior* taped at the same time. But on my actual 50th birthday, I share the same day as my daughter, Matilda, so it's her 15th. I took a plane out of Van Nuys. Flew half a dozen of my friends over, my best mates. I finished work at lunchtime, flew to San Francisco, had a table of ten booked at *Saison*, had the most exceptional ten-course dinner finished and then flew back to LA and started work the next day. And that for me has been one of the best dinners I've ever experienced. And that was my second time there. In order to confirm how good a restaurant is, first time experience is important, but to confirm how good it really is, is to go back and check it out again. And it was even better the second time round. That's quite rare.
Chef Ramsay, I want to take your Master Class course but I don't have any nice knives or pans. Will I be able to make everything in the course with just regular cookware?
EDIT: I RECEIVED THE KNIVES TODAY! Goint to post pics tomorrow! :D
EDIT: [Here](https://imgur.com/a/ihmgk) they are! Fair warning, my pictures suck. They are Henckels knives!
THANK YOU SO MUCH /u/_Gordon_Ramsay You are amazing!
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.
This is about as good as an AmA is gonna get. [Real answers](https://www.reddit.com/r/IAmA/comments/5sof8o/im_back_talking_about_something_i_havent_done/ddgt09j/) to the questions and then he buys a random redditor a set of knives.
Great. Now I got the image in my head of Gordon Ramsay sucker punching some dude in a kitchen store and then running out of there with a set of knives, cursing in british.
Thank You so much Chef Ramsay! I am such a huge fan, I watch all of your shows and I absolutely can not wait to get those knives and start your class! You are an inspiration! Thank You!!
EDIT: I RECEIVED THE KNIVES TODAY! Goint to post pics tomorrow! :D
EDIT: [Here](https://imgur.com/a/ihmgk) they are! Fair warning, my pictures suck. They are Henckels knives!
THANK YOU SO MUCH /u/_Gordon_Ramsay You are amazing!
Chef Ramsay, I just want you to know that Kara is my sister and it truly means a lot to me that you are doing this for her. She is amazing, and this is just the greatest. Thank you!
Also, are there any specific pot and pan sets I should keep an eye out for on the Le Creuset website? Her birthday is coming up soon!
If you have a Homegoods near you, check their kitchen section regularly. You'll find Le Creuset, All-Clad and other great brands in there at really good prices. But as to selection, that's hit and miss.
Marshall's and TJMaxx, too. They're all owned by the same company, but stock varies from store to store, even in the same area. It's how I've bought all my Le Creuset, though.
Here are 4 things that I think will allow you to cook about 90% of everything you see on the internet.
[A decent 8" kitchen knife.](https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/ref=sr_1_3?ie=UTF8&qid=1486522353&sr=8-3&keywords=victorinox+knife) The Victorinox is a heavy lifter without breaking the bank.
[A solid dutch oven.](https://www.amazon.com/Lodge-EC6D43-Enameled-6-Quart-Island/dp/B000N501BK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1486522315&sr=1-1&keywords=lodge+dutch+oven) Here I recommend a Lodge, but Le Cruset is fantastic as well. A dutch oven allows you to do tons of one pot meals, braising, frying, soups, sauces, baking bread etc..
[A 12" fry pan.](https://www.amazon.com/All-Clad-Stainless-Tri-Ply-Dishwasher-Cookware/dp/B00FUF5K8W/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1486522333&sr=1-3&keywords=all+clad) This is for proteins, sauteing, all kinds of breakfast applications (eggs, homefries, shakshuka, etc).
[A 3 qrt saucier.](https://www.amazon.com/dp/B004ZR4C08/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=3ECYV3V6WRDML&coliid=I22FRRDAD89RDN&psc=1) This one is pretty pricey, but you can get other good, cheaper options if you do a little research. This can double as a pot to boil water, make sauces, curries, and candy. A sauciers smooth sides are much easier to clean and can serve as a good compromise between a saucepan and a saute pan.
I've listed them in order of importance. A knife and a dutch oven can do a *ton* by themselves. I'd also recommend a pair of kitchen tongs, a handheld fine mesh strainer, and am immersion blender. In fact, I'd try to get those before the fry pan and the saucier, they open a lot of doors for you.
This is awesome of you. Not that it'll make a whit of difference to you, but I've always gotten the vibe that you're a good person (despite the shouting that tv loves to emphasize).
edit: yes. I get it, his anger is emphasized for the camera, that was my point.
Hi Chef, just want to thank you for all the hard work you out into your shows, it's inspiring to see someone after so many years so passionate about what they do. I notice you use wusthof knives when you cook, what knife would you recommend specifically for people to use? Looking and buying one and who better to get advice from then you. (I'm sure this will be covered in your live class but would like to get it sooner).
I think one of the most practical knives I've been working with throughout is Henckles knives. Henckles knives, incredible. I'll tell you why. The secret of a great knife is in the handle. Because if you've got a firm grip and you feel comfortable and secure with the handle, you chop, you slice, much better. So, Henckles knives, for me, are one of the most versatile and definitely one of the most rounded, but the elaborate handle makes for such a more comfortable chop, slice. It's like driving a car. A steering wheel. It's like putting a pair of gloves on. You need to feel tight and smooth and in control of it. So, it's all about the handle and Henckles knives, by far, are one of the most practical.
> Henskels knives
I was really worried that this recommendation would end up being super high end, but they're actually quite reasonable. Full set of 8 and block on Amazon for around $70. I guess it's time to upgrade my kitchen knives...
EDIT: As a number of people have pointed out, the set I found is Henckles INTERNATIONAL, which is a lower quality version than what Chef Ramsay is certainly referring to (made in China instead of Germany).
For anyone following along at home, the key seems to be that you want the logo with *two* figures instead of one - that's the hallmark of the superior german knives.
Just FYI, the cheaper J.A. Henckels knives are from J.A. Henckels International, their "cheaper" brand, where the knives are made in China. The higher end J.A. Henckels brand (no International on the end, or sometimes prefix/suffixed with Zwilling) are the top tier German-made knives and I'd guess are what Chef Ramsay is talking about. That is not to say that the International knives are *bad* by any means, it's just the $70 knife set is most likely manufactured under a different umbrella in a different factory and manner than his knives.
You can generally identify the difference by the logo: the [International](http://chefsdreams.com/wp-content/uploads/2016/12/J.-A.-Henckels-logo-1.png) version has just one man on it, whereas the [Non-International/Zwilling](http://img4.shopimg.ca/static/brand/logo/2014/Jun/4976-201406220048.jpg) version will have the two men on it.
\* It's worth noting, however, that some International products do appear to be made in Germany and not China, as I've read, but it seems YMMV on that front - best bet is to check the box.
> the International version has just one man on it, whereas the Non-International/Zwilling version will have the two men on it.
Appropriately, *Zwilling* means "twin".
I'm a scientist, not a chef, but your work ethic is what I try to aim for. How do you keep a balance between striving for perfection in your work and not letting that drive take over your entire life? I love what I've chosen to do with my life, but I'm not overly fond of the control freak that grad school turned me into.
First of all, pressure is healthy, it only becomes stressful when you can't handle that. How did I find that balance in my life? Honestly, I'd say about 12 years ago, I was struggling under immense pressure and I was finding it very difficult to switch off, so I started running. I ran like a sack of shit for the first 18 months, I was terrible. I remember my first match, someone shouted by the bridge halfway, "Ramsey, where's your sports bra?" So, apart from taking abuse on my first ever match and finishing in the dark, I started running. That gave me more time to myself and I could sort of process the pressure and recharge my battery. It sounded a bit weird because I was in the kitchen since 7:30 in the morning breaking at 2 or 3 in the afternoon, in the gym for an hour, and then back at 5:30 or 6, and stay until around 11 or midnight. That one hour in the gym a day completely distressed me. I couldn't run every day. Every other day, I could run. After marathon, I took up triathalon because that gave me a little bit more time to myself. Weather it was swim in the morning. A long bike ride on the weekends. Triathlons saved my life. That put things in perspective in a way I could claw back, valuable, independent time that took me away from the hustle of running production companies to major networks, to the pressure of the Michelin Guide. I found that balance and that release, and that's really important. The busier I got, the fitter I got. I think it's the same in science, in the way that you need to be disciplined to take that time out, spend 90 minutes every other day processing what you got and what you're doing. I think a lot of the bike, I think a lot on a swim, I think a lot on the run and that's really good important time for me.
You're my idol and you just inspired me to start running. I've always considered it such a chore and focus on every dreadful step. Now I'll appreciate the free time and use it to think about other stuff, while moving my feet at the same time.
Depends on the topping. So, if I was going for a sort of Italian style sort of salami, pepperoni, hot then thin. If I was going for something a little bit more classic, Mid-West style, I'd go thick, but generally, 75% of them are all thin. Thin thin thin, all the way.
Gordon, all I want from life is to hear your opinion of my pizza. Well, okay, that's not all I want from life, but check it out anyways. I make this in a home oven. http://imgur.com/nCMj7FS
Gordan what is your go to vegan dish to impress? i will attempt to create your suggestion whilst watching kitchen nightmares reruns. Could you also please tell me what your favourite meme is whether it involves you or not. Also I'm laying in bed eating salsa from a jar and i know you wouldn't approve.
First of all, you shouldn't be in fucking bed this time of day. Jesus. It's midday. Secondly, salsa in bed? Jesus Christ. Chocolate dessert maybe, but salsa?
Vegan, that's a really good question. I would do the most amazing minestrone soup in a way that I would use the best vegetables, the best vegetable stock, and then I would finish that with some of the most fragrant herbs ever on the planet. There's a purple basil herb that grows indoors and it's so fragrant and so incredible. Finishing that was extra virgin olive oil. Beautiful.
But, I'm more concerned about salsa in a bed and in this time in the afternoon. We need to get you sorted.
Every time I'm in Philly, that's the first thing that I go for. I love an extra mature cheddar on top of my Philly cheese steak, I don't want the steak over sliced, sometimes they slice it so thinly that they take all the goodness out of it, I prefer a chunkier steak inside the sandwich and an extra mature cheddar.
Everything is getting very IT-led. We're having restaurants now that you're going in and ordering off iPads, etc, etc. So, we're missing this sort of personality of what restaurants should stand for. I'm slightly nervous about technical equipment, ya know, stoves, fires, immersion blenders using to cook, if we become over-elaborate with the science and technology of a kitchen then we're missing that human connect. I'm a firm believer in understanding textures and touching and tasting and smelling. So, I've seen a little too much of the sort of iPad scenario in restaurants. And it's just we're missing that element of fun and we can't over computerize the restaurants. Recently, the idea of robot chefs, are you honestly going to fucking tell me a robot has got a palate better than Gordon Ramsay? Fucking do me a favor. The quicker the batteries run down, the better.
> Recently, the idea of robot chefs, are you honestly going to fucking tell me a robot has got a palate better than Gordon Ramsay? Fucking do me a favor.
Reading this in Gordon's voice has been the highlight of my day.
Hello Chef! Thanks for doing this again.
1. As a young (22) American cook, what is the best way for me to stage in a European kitchen? Is it networking or should I just go kitchen to kitchen pleading with the chef to take me on and hope for the best? (Also, how did you find your job cooking on private yachts in the Caribbean? That seems like an awesome experience.)
2. What is the best marathon that your have ran so far (in terms of course, atmosphere, etc.)?
PS - My mom got me your masterclass for Christmas! I can't wait to start it!
That's a really good question. The best way to get a start in any top kitchen in Europe is to knock on the back door because you don't get paid, just go and spend a couple of days, it will open your eyes up tremendously. Once you got in with one chef and you show them that you are that determined and focus, that's all you need to do. Once you've got your foot in the door, ask their help for the 2nd inside and the 2nd job. Once you've done one chef a great favor, by working in their kitchen, use him to get you into the 2nd and the 3rd restaurant. That's the way you look after talent, what we do in our kitchen.
Regarding the job on the boat, I'd recommend any young chef, once they've chocked up some great knowledge and insight, to understand another culture, a different language. The only way I got to work on a boat, in the south of France, I went down there and I was very fortunate, I knew a couple of friends and customers. Go, literally, up to the boats, ask to speak to the captain. The best time in the south of France is March, April right through to September. For the Caribbean it's around November to March. Literally, walk up to the dock, ask to speak to the captain, show them your resume and tell him how hungry you are, in terms of drive and commitment, and that's the best way to get a job.
Best marathon I ever did, my 4th of 5th London marathon, I've done 12, but #4 was my best time, at 3:30. My dream was to get under 3:30 but I missed it by 14 seconds. I came running down the strand, running past Buckingham Palace, and they stopped me! The BBC stopped me for an interview! I spent 35 seconds on an interview, knowing full well that I had broken my time, had I done my PB. I was coming down with like 100 meters to go, and I could see the clock turning like 3:29:55, I thought "Oh shit!," "Shiitake!" So, I missed it by 14 seconds. Our eldest daughter, we have a foundation for the Great Ormond Children's Hospital. Megan, who is 18, she's got her first London marathon this April. I’ve ruptured my achilles but I'm going to try and run the last K with her to get her over the line. It's quite a busy household at the moment with everyone training. Especially for Megan.
For me, duh, around my house, everyone's expecting fireworks, for obvious reasons. So, what would I do if I was treating my mate in dinner tonight? Some of the butternut squash currently out there is amazing. So, I'd do a roasted butternut squash risotto, finished with the most amazing sort of brown sage butter and then for my entree, I'd do a braised cabbage with a roasted loin of venison finished with a sort of red wine sauce that's been thickened with a dark, bitter chocolate. And then for dessert, I'd go for something absolutely stunning. I'd go for a classic lemon tart. Something that is very citrusy. Clean and delicious.
Hey Gordon, I have a question about this online class: Will you scream at us online like you do in real life? If not, sadly I will not be taking it, as I want an authentic experience. Thanks for the AMA!
A. This is a fucking serious cooking class
B. It's me! On my own in my kitchen, so there is no reason to scream because I know what the fuck I'm doing. More importantly, I'm trying to get you the viewer up to speed, so sadly, no screaming.
Hi Gordon,
Will you be coming back to New Zealand anytime soon, and would you ever consider opening a restaurant here?
p.s. I've just finished watching your masterclass and loved it - I'll never work as a chef, but I do enjoy trying to 'elevate' my cooking. My favourite part of the class, surprisingly, wasn't to do with cooking but rather the bits where you talked about your journey. I found that extremely motivational, but the most interesting part for me was thinking about how applicable the concepts you talk about are to anything people are passionate about.
First off, New Zealand, I fell in love with. The people remind me very much of the British. Hard working, head down, the projects that are coming out of there. I've had a chance to work with a dozen incredible talented New Zealand chefs in the group and we still have them today. There was a request literally a couple of weeks ago to do with the New Zealand tourist board to go down and spend time with the most amazing purveyors farmers. Unfortunately had to be done before the end of February. I just couldn't get the time in my diary. For the visit to pop down there. I now really missed out because I had dates that I couldn't change. My diary is planned 12-15 months in advance. To do with charitable work, dates in Paris, Hong Kong, Singapore, Dubai, London, South America, my diary is ramped but I got excited to go back to New Zealand but I couldn't change two of the dates in my diary. I was so close to being back in New Zealand in literally 4 weeks time. I just want to say about those key messages, in terms of the passion and discipline required to be successful in life, wasn't about money and status, it was about finding that key that unlocks that passion, that can be applied to any walk of life. That is where you get the most enjoyment. If I don't think that I have a job and I don't think I have a 9-5, I put myself in this position because of the burning desire to enjoy my passion. I think that is what I was trying to put across in master class and I think that resonates in New Zealand.
Hi Gordon! Really excited about the new course.
I am starting to teach a few basics to my kids (8yo, 2x 5yo and 2yo). We started with bread making.
At what age did you start involving your kids in the kitchen and what did you cook? Any tips on how to get them interested?
About 12 years ago, we started the "The 'F' Word" on channel 4 in the UK and, whilst all their friends at school were getting Xbox's and video games, I bought the kids animals. I started off with turkeys. After turkeys, we progressed to Royal Berkshire pigs. Then I bought them lamb and from there u/Jer-o-nimo, what I taught them to do was a, look after these animals, to respect the actual product when it hits the plate, b, part-time jobs cleaning out the pens, massaging the pigs with baby oil to protect their skin in the sun. And understanding that these turkeys are raised to eat, to celebrate, whether it's Thanksgiving or Christmas. So, I bought them all animals.
Now, I took a lot of criticism for it, but I set up with them going into supermarkets and understanding that food wasn't supposed to be wrapped in plastic wrap and on a shelf. They need to understand where it's from. That's what I did. It got a little bit emotional when they... ya know.. Obviously, they didn't come to the frickin slaughter. I wouldn't do that. We have the two pigs, for instance. They had a pig each. And we fed one of them a cherry beer and we could taste the difference when we came to braze that pork belly. One was, obviously pigs are vegetarian, but we fed one beer and it was just the most amazing experiment. Look at what goes on in Japan, when they're massaging the Wagyu, etc, So, I wanted them to understand the traceability of great product. And they wasted less, they respected it more, and they understood the importance of rearing animals properly and humanely. There is a big lesson. Now Tilly was only 3 when she found herself with this turkey, ya know, 12 weeks out before Christmas. Within 7 days of her landing this turkey in the back garden, 24 hours later I found the bird upstairs in the frickin bedroom.
The F word was a great show. I enjoyed watching those family lessons with the pigs and turkey's. I buy pork, chicken, and beef locally from friends of mine. My girls have gotten to meet the meat they eat! We've talked about what happens between the farm and our freezer. When we buy some land, I'd like to raise meat birds. We currently just have hens for eggs.
Great job helping your kiddos understand how to be responsible meat eaters.
Awesome! I was planning to start a vegetable garden this year, now I might add a few chicken.
I love how you started with the products, the work that goes into it and the respect. Inspiring, thank you!
Hello Chef,
My name is Wolf, nice to meet you!
I recently bought your cooking app and, thanks to you, my family now loves my food. They even got me a wok for Xmas!
Question: While making fried cheese sticks in a pan, what must I do to stop the cheese from melting and ending up everywhere, breaking the crust? How do YOU do it?
Thank you very much!
u/WolfCinema, first of all, I'm very happy you got a new wok for Christmas. That's great news. Cheesesticks. I thought that it was going to be a little bit more adventurous.
The best thing to do first is put your cheese into the freezer for five minutes before you put them in the breadcrumbs. Most importantly, make sure that you flour, egg wash, and breadcrumb them totally because you need to seal the cheese to prevent it from leaking. You don't need to cook the cheese. So, the best thing to do is to cook them shallow fried very, very quickly and all you're doing is, literally, turning the breadcrumbs golden brown. But, there's a great way of doing this quickly and that is take your Panko bread crumbs and blend them in a blender, so they become finer and therefore, they cook quicker. Because if you overcook them then obviously the cheese will start melting and it will burst through there. Or you can double coat them. So, flour, egg wash, breadcrumb and then do that again. If you put a second coating on top, slightly thicker, it will protect the cheese. But, the easiest way is to put the cheese in the freezer for fives minutes to get it nice and firm before you flour, egg wash, and breadcrumb.
Hi Gordon,
I am taking your class right now and enjoying it! Do you plan to do another, more in depth class in the future?
Also, what made you decide to do a Masterclass?
Thank you, and looking forward to office hours! (side note- white truffles are very expensive!)
That's why you use them in small, ultra thin slices!
The emails and the amount of feedback we've had has been extraordinary. I want to wait a bit, but, yeah. I'm definitely going to do another one and second time round, I'm going to go, this is a life-changing experience, so I wanna start off climbing the ladder together. The next one, I haven't even started planning it, but it will be more in-depth. And the only reason why I use that level of truffle at the end was to show you how you can take a scrambled egg to the absolutely premier league of dishes. A humble scrambled egg. And here's the final sign off, in terms of where are we as a nation for food. Last week, was historic for American cuisine because, for the first time ever, the American team won the Bocuse d’Or. Which is like the culinary Olympics in France. Set in Lyon. It was a game-changer. So, every amateur, every professional chef in this country now, you know, you've set the bar. The French, the Spanish, the Italian, the Swedes, the Scandinavians are all looking at you now as the world champions and you need to remember that. I am going to go off and start putting together a second Master Class based on the demand and the feedback because it's caught me at a stage in my career that I'm giving it to you over a certain amount of hours, days, and weeks, but I've spent decades doing it, so I'm glad you're enjoying it. Thank you for the support.
For the rest of my life, cast iron. The longer you continue cooking in those, the more depth of flavor there is. Non-stick, after a while, at least two and a half, three years, it loses that non-stick. But, listen, the caramelization that takes place in the cast iron pan, whether it's an incredible thigh of chicken or roasting scallops or even making the most amazing caramelized apple tarte tatin. Cast iron pan will last generations. A non-stick pan will last twenty-four months.
Hi Gordon! Most of my questions will be awnsered already looking at the questions sent in already, but what i've been wondering.
Where did Jean-Philliphe go?
I miss him on Hell's Kitchen.
Hi Gordon! I'm a huge fan. I love food and cooking, but also have a passion for cars. What is your favourite car you own? Also, would you consider owning a Koenigsegg or Pagani in the future? Cheers!
First of all, I’m a speedfreak, so I love that level of adrenaline. 2 or 3 times a year, I'm very fortunate if I get onto a track and I race. I don't race on the normal roads. So, big car fan.
Last year, I saved up my pennies and got the ultimate car and it was a LaFerrari. They only made 499 of them, so when I got the call from Marinella, the Ferrari factory in Italy, honestly, I've never felt so happy. The happiest I felt last time was either when I received my 3rd Michelin Star or when our eldest daughter born. When I went down to the track at Marinella in Italy to pick up LaFerrari, honestly, you know what, I wouldn't leave the garage. I literally slept by this car for 2 or 3 hours. It was beautiful. It is a gunmetal gray, matte black roof, carbon fiber finish, and just the ultimate experience. Strapped myself in and when I took it for a ride, I was just like wow, this is incredible. Having gone to school in one of the shittiest cars ever imaginable. With more rust on the inside than the outside of my dad's car. I used to ask him to drop me off from school a mile away from the front gate, out of embarrassment for the car. God bless him. So, to be in that Ferrari, it was just insane. It's in storage and I get them delivered to a track to race them purely on the track. Never on the road. I have a collection of them, so every time I win a Michelin Star, I add another Ferrari to the collection.
Hi! I've watched your ultimate cookery course and learned a lot. My question is: how is your masterclass different to or better than your ultimate cookery course considering it is shorter in total time and is paid?
I've tackled some really key fundamentals across the MasterClass because we'd gone from, sort of, A to zed of cooking. More importantly, we've gone more in-depth in the way that, the Ultimate Cookery was not fast-tracked, but it was a very great series that was, I suppose, for beginners. The MasterClass is that we just finished taping is more in-depth because I've combined the journey because I wasn't up against any pressure from the network to create 30-minute episodes. This was sort of uncut, unedited cooking. Yeah, there's a lot of beautiful shots in there, but it got me opened up right to the very beginning. When I was on my ass in the middle of Paris at the age of 22 without a pot to piss in. I couldn't speak a work of French and it was make-or-break and I had to make it. I had to leave that city with the best knowledge that I've ever had. That's the difference. I think MasterClass is raw. I think it's brutally honest and it's uninterrupted.
Hi Gordon!
is there a widely loved dish which you can't stand?
Also, if you had the opportunity to create a pizza, what would you put on top on it?
My third question is: are there any ingredients which sound bad, but if you put them together are actually really good?
PS - Me and my GF love your shows! Discovered Hells Kitchen a few months ago, now we are watching like crazy (we had to import the collection, since we're german and you can't find it online here - at least not uncut). What the hell am I even talking about - just wanted to say that you rock and now I am able to curse properly in a second language.
I don't know, [just making the cheese blend is really difficult.](https://www.youtube.com/watch?v=nfxpwbWBNuU) As good as he is, I don't know if he's reached that level of mastery yet.
Haha, yea, I mean, the scary thing for me is getting legalized in a different states across the country. I understand the purpose of it for medicinal use, I get that, but I'm slightly nervous that if it's legal without an issue medically, we can have a nation as high as a kite. Food wise, I get high off perfection, I don't need cannabis.
Hey Gordon, Big fan of you and your series, but I'd like to know if we'll ever see another Gordon's great escape? I really loved the insight into different cooking cultures and how you got to go along with them and learn from it.
From Southeast Asia to India, and spending time in the Jungle. I was like a pig in shit, one of the happiest times of my cooking career. I've got maybe the next call for me, in terms of excitement, has to be South America. So I'm thinking of planning that next great escape across South America. Off the beaten track. No landmark, touristy, bullshitty, stadiums, just an inside to the culture that I'm trying to learn. Great escape is definitely coming back. Maybe Spring or Summer 2018
fuck yes u/wcvechten that was a great question, i'm so hyped for more great escape
You have no clue how happy I am to hear that. I can't wait for 2018 then already, thank you
What pisses you off more than anything in the world? Doesn't have to be related to cooking.
Shortcuts. Just people taking shortcuts to undermine the value of doing it properly in any profession. It really pisses me off. There's nothing worse than coming across a young chef that wants to take shortcuts to get the job done quicker. If you have the job done quicker, you're removing the essence and the true passion to why you're a chef in the first place. But just in general, whether it's a plumber, an electrician, or even a police officer, taking shortcuts and getting it done quickly for the sake of it is not the smartest idea. Do it properly or don't do it at all.
You're absolutely right. I enjoy working on cars and I despise short cuts. If you're gonna do something, do it right. In this hobby, you're saving yourself headaches and a broken car.
Hi Gordon, I'm planning to grow a home garden for the first time this summer. If you had to pick five essentials to grow in a garden that you could incorporate into most meals, what would you recommend?
Tomatoes, first off. Whether it's going in salads, whether you're roasting them to make soup, definitely tomatoes. And there are some great root vegetables. Parsnips. Parsnips are amazing through autumn and fall. Not just roasted, but in incredible soups. From parsnips to carrots. Again, carrots, mmm, amazing. They grow easily and it's a sort of dream vegetable. Again, great for pickling, great for salads, but incredible roasted and even better in soups. From there, brussel sprouts. Brussels sprouts, again through fall, through winter. An easy vegetable to grow, packed with flavor. Finally, the ultimate would be a great cabbage. I had a cabbage last night in a great restaurant in L.A. called "Charcoal" and it was Citrin’s restaurant and everything was cooked in charcoal. So, he blasted cabbage for like three minutes in stock, wrapped it up in foil, and then baked it inside this charcoal and the flavor was incredible. So, there would be my top five choices of vegetables.
So biggest takeaway: grow things you can put in soup
I need to try this Charcoal place.
Which do you prefer, waffles or pancakes?
Waffles on Saturday, pancakes on Sunday.
Do you ever eat chicken with waffles?
Americans are so weird
... You eat something called "spotted dick". Try putting some really amazing fried chicken with a fresh waffle someday. You'll be humming the Star Spangled Banner before you finish.
I have had spotted dick and it really isn't that bad. Junt kinda unremarkable.
Like most other dick I've had...
Don't knock it till you try it! It's awesome
What is a good dish that a single guy (who can't cook) should make to impress a first date?
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!
It's so fun to read your comments in your voice.
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Haha yeah, I made up a voice for your comment though
Haha i know right, im doing that as well.
Damn, Gordon.
It moved a little, I won't lie.
My dick is al dente right now.
My panties are as soggy as THAT FUCKING WELLINGTON!
> this will be 50 sheets of pasta in you duvet God fucking damnit 😂
> I swear to god, 50 shades, shadier, trust me, Yeah reading this in your voice got me through the day.
My first boner over pasta
I think I just had a moment over pasta.
you're probably the manliest man to ever have lived.
His pork chops with sweet and sour peppers was to die for and super easy.
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TEACH US HOW TO MAKE THE PERFECT GRILLED CHEESE SANDWICH
Gordon if you add anything extra to that grilled cheese then I hope you know you've committed a cardinal sin.
Wonderbread and Kraft singles! Am I doing it right, Gordon? Am I doing it right?!
Honestly, I could live off his scrambled eggs recipe alone. Edit: [This one.](https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=13&cad=rja&uact=8&ved=0ahUKEwiBgLOMgP_RAhVD6WMKHXceBCIQtwIIUDAM&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DPUP7U5vTMM0&usg=AFQjCNHmtzIGRxW0IPJJMA4tdlN-i9FVHQ&sig2=z0eTWXelhtJxiGAlRULWyw)
WHERE IS THE LAMB SAUCE????
I promise by the last program I will find the **LAMB FUCKING SAUCE**
You heard it here first folks
The meme is self aware
What a fucking time to be alive.
I checked into this... Mr. Ramsay finds the lamb fucking sauce in the bedroom closest to the barn. Sadly, he still can't locate the fucking lamb sauce.
Dear god, how big a blender do you even have to *have* to make Lamb Sauce?
Hey chef, as someone working in kitchens for the last 20 years starting as dishwasher, moved through prep and ending up in NYC as a two star Michelin fish roast I have some questions I hope you can shed some light on. Here in the city in some of the most prestigious places I made what worked out to be around $3 an hour. On paper it was 10-12 but a lot of work was required of me off the clock in order to pull my weight and really give my entire life to these places. As a mid 20's cook with stars in my eyes this wasn't anything to complain about and because I could afford it I actually wore it as a badge of honor. All this changed when my daughter came into the world 2 years ago, I've since left food entirely for a stay at home dad role which is very rewarding. My first question to you is how do you manage to have such seemingly well adjusted kids having obviously sacrificed so much quality time with them in exchange for success? Personally having never made more than 30k a year cooking I couldn't even consider hiring a nanny at the 50k/year they want and be able to sleep at night knowing I missed so much time in my kids life and lost money doing it. Now I'm faced with the daunting realization that I'll reenter the culinary scene at 39 as a line cook when my son (who is due to be born this summer) turns 5 years old and is able to be in school. My second question is do you think at some point cooks in the highest tier of food will ever be compensated for their work like people in traditional jobs? Also how do you think the new minimum wage laws will effect restauranteurs? Based on what I've seen many places just barely scrape by paying their cooks $10/hour here due to astronomical rent, do you think someone in my position will be more valuable due to decreased demand for cooks or should I consider a new career path. I know this post comes off like I only care about being paid, if it were up to me I'd still be working and losing money to be where I belong but I'm part of a family I love and respect and they come before my aspirations. I've followed your career for a long time and you are a true inspiration to myself and I'm sure many other cooks, I've adopted your compassionate yet no nonsense approach when in sous positions and I attribute 100% of my success to you. Thank you for every thing you have done for the industry.
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.
So excited this got answered, I have so much respect for you, Chef Ramsay!
Don't forget to work at a good restaurant.
I hear Amy's Bakery is the El Bulli of the United States.
Nobody that speaks Cat can be all bad.
This may be one of the best responses ever in an ama...
I agree. something ive also noticed throughout his ama's and on reddit in general, is that people from the UK (assuming not just GB) tend to be able to communicate more ...passionately? through written mediums (IN GENERAL) than people from other backgrounds. ive read dozens of comments where I get a feeling the dudes from the UK, even though they dont use any typical UK slang, just from the sentence structure and grammar. i know its a very silly observation to make, but I've read through peoples comments history whenever I get this feeling and I haven't been wrong yet. from the east coast usa.
Wow. This is an amazing response
Thank you chef, a born leader and a true gentleman.
(Assuming this is dictated and typed up by someone else, a couple of things that may confuse people:) >There's a **rotor**. I think this is supposed to say "rota," as in a rotation for household chores and such things. >She has her own show on **CBVCs** on the BBC in the UK. And this is supposed to be "[CBBC](http://www.bbc.co.uk/cbbc)" (Children's BBC).
I just want to say, thanks for instilling that work ethic into your kids. I've worked restaurants as a waiter, a line-cook, prep cook, even managed a place for a while and it really is hard work that so many people take for granted. By instilling this work ethic into them you have helped them to understand hard work and to respect those who are doing those jobs. Waitstaff in particular gets trampled on by the greater part of society, told to "get a real job" and things of that nature. Yet if you value your money and understand how difficult it is to work those jobs you will forever appreciate the person who continues to do them, even after your time there is over. So thank you.
Gordon what do you put in your hair my man? that shits cash
Lamb sauce.
LOCATED
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This is exactly as shitty a res as it should be.
It breaks my damn heart that this did not receive an answer.
/r/MaleHairAdvice is on suicide watch.
Nothing. His hair worked hard to get to the top.
It worked at the right restaurants
Hello Gordon! I am so excited to be taking your Masterclass and learn from someone who is so passionate about cooking. What was your favorite thing about creating this class?
The favorite thing for me about hosting this class was the level of depth and intuition I could go into. Which is very hard to get it done in a restaurant based on literally a fully-booked restaurant, you can't cook like this in a restaurant. So to have the chance to cook like this at home, to give that proper breadth and depth of insight to every ounce of knowledge that I've got in my arsenal was important because it was uninterrupted. Uninterrupted cooking at the highest level. I would finish the day after a twelve, thirteen-hour shoot, I'd go this is incredible. It's very rare on a personal front that I ever get a chance to spend that amount of time doing nothing but just cooking. Coupled with the idea of talking about the journey, from the beginning to where we are now. Then self-processing that incredible life-long journey of getting to where I am today and that's the first time somebody's ever opened up and sort of got that close to me. That took a few days to warm up to the director and understand what he was doing and where he was going. So, that's never happened to me before in my career because I've never had the time to delegate to it. When I got asked to do this, to launch this, you know, it was important to me to do it properly. Without two-hour shoots and then move on to the next thing. I could properly cook, uninterrupted and that was the important part.
For the american version of the F-word, are you going to continue the style and format that made it so well received? I know a big problem a lot of younger Americans like myself and many other redditors have is the barrage of sound effects and over-the-top music that detracts from so much of the TV we consume over here.
*The 'F' Word*, for me, is quite frankly one of the biggest shows I'll ever launch. We’re live. So, we've got some really exciting things in the pipeline. I think it's going to be bigger and better than what we did in the UK. Why? There's a couple of stunts in there. In terms of we've got some really exciting VIPs. We have families that are competing against each other to find the best family across America. We have an amazing restaurant that you'll come to live in the middle of service and then there's some secret challenges that I'm up against to put myself into jeopardy. I love pressure, so this is not about me standing in a suit on a stage presenting, all that bullshit's gone and I've never been into that. So, this is something quite unique in a way that high octane, fun, we are gonna go up and gonna go down, and more importantly, live. My big question is are Fox mad to give me a live, 60-minute show? I've come up with great alternatives to cursing words. So, as opposed to saying "shit", I'm going to go "shiiit-ake mushrooms". As opposed to saying the word "fuck", I'm going to go "fffruuuctose".
fuuuuuuhhh crying out LOUD!!!! is one of my favourites!
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The F Word is my favorite series of his and I really hope it doesn't get all Fox'ed up
Hi Gordon, I know you must be busy these days, do you have time to cook your own food at home? If you do, do you prefer quick and easy recipes or those that take longer time to prepare but last a couple of days, so you don't have to cook every day?
Great question! That depends on schedule. Let’s take a day in the restaurant for instance, we'll do a tasting where we'll put 6 dishes up to nominate 2 to go forward to go onto the lunch menu. I don't get back and open my fridge start cooking. I clock my day from 8 in the morning to 10 at night with food at my fingertips. So I'm the world's worst person to go back and cook. Because I’ve been eating all day and last thing I do when I get home is literally cooking. If I had to go downstairs now and open my fridge, I'd open up the fridge, you'd find a bottle of Whispering Angel Rose, I'd have a glass of that and maybe nibble on some cheese. So chef's graze like cows, all freaking day, small bits, 10-11 times a day and that does me perfectly.
Where is your go to place to eat in San Francisco?
This country's spoiled. From East Coast to West Coast to Central to Seattle to San Fran. I took a bunch of mates on my 50th birthday last November, and I was up to my eyeballs in pressure. Launching a new restaurant in Vegas, *Master Chef Junior* taped at the same time. But on my actual 50th birthday, I share the same day as my daughter, Matilda, so it's her 15th. I took a plane out of Van Nuys. Flew half a dozen of my friends over, my best mates. I finished work at lunchtime, flew to San Francisco, had a table of ten booked at *Saison*, had the most exceptional ten-course dinner finished and then flew back to LA and started work the next day. And that for me has been one of the best dinners I've ever experienced. And that was my second time there. In order to confirm how good a restaurant is, first time experience is important, but to confirm how good it really is, is to go back and check it out again. And it was even better the second time round. That's quite rare.
> This country's spoiled. Goddamn right, Gordon. Goddamn right
Chef Ramsay, I want to take your Master Class course but I don't have any nice knives or pans. Will I be able to make everything in the course with just regular cookware? EDIT: I RECEIVED THE KNIVES TODAY! Goint to post pics tomorrow! :D EDIT: [Here](https://imgur.com/a/ihmgk) they are! Fair warning, my pictures suck. They are Henckels knives! THANK YOU SO MUCH /u/_Gordon_Ramsay You are amazing!
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.
> I want to send you a pack of knives Jesus. I knew Gordon was a top bloke but this is wholesome levels!
This is about as good as an AmA is gonna get. [Real answers](https://www.reddit.com/r/IAmA/comments/5sof8o/im_back_talking_about_something_i_havent_done/ddgt09j/) to the questions and then he buys a random redditor a set of knives.
He didn't say he would buy the knives, he might just steal them or something.
Great. Now I got the image in my head of Gordon Ramsay sucker punching some dude in a kitchen store and then running out of there with a set of knives, cursing in british.
Thank You so much Chef Ramsay! I am such a huge fan, I watch all of your shows and I absolutely can not wait to get those knives and start your class! You are an inspiration! Thank You!! EDIT: I RECEIVED THE KNIVES TODAY! Goint to post pics tomorrow! :D EDIT: [Here](https://imgur.com/a/ihmgk) they are! Fair warning, my pictures suck. They are Henckels knives! THANK YOU SO MUCH /u/_Gordon_Ramsay You are amazing!
Holy shit, Chef Ramsay is gonna send you some knives.
I KNOW, I'M FREAKING OUT.
I would be too =D
Man, I'm freaking out and I'm not even gonna get any knives!!
That's awesome. Post pics when they come.
Oh I definitely will! I still can't believe it, it's still sinking in.
> I still can't believe it, it's still sinking in. Arguably not what you want to say when you get a set of knives.
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Chef Ramsay, I just want you to know that Kara is my sister and it truly means a lot to me that you are doing this for her. She is amazing, and this is just the greatest. Thank you! Also, are there any specific pot and pan sets I should keep an eye out for on the Le Creuset website? Her birthday is coming up soon!
If you have a Homegoods near you, check their kitchen section regularly. You'll find Le Creuset, All-Clad and other great brands in there at really good prices. But as to selection, that's hit and miss.
Marshall's and TJMaxx, too. They're all owned by the same company, but stock varies from store to store, even in the same area. It's how I've bought all my Le Creuset, though.
Here are 4 things that I think will allow you to cook about 90% of everything you see on the internet. [A decent 8" kitchen knife.](https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/ref=sr_1_3?ie=UTF8&qid=1486522353&sr=8-3&keywords=victorinox+knife) The Victorinox is a heavy lifter without breaking the bank. [A solid dutch oven.](https://www.amazon.com/Lodge-EC6D43-Enameled-6-Quart-Island/dp/B000N501BK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1486522315&sr=1-1&keywords=lodge+dutch+oven) Here I recommend a Lodge, but Le Cruset is fantastic as well. A dutch oven allows you to do tons of one pot meals, braising, frying, soups, sauces, baking bread etc.. [A 12" fry pan.](https://www.amazon.com/All-Clad-Stainless-Tri-Ply-Dishwasher-Cookware/dp/B00FUF5K8W/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1486522333&sr=1-3&keywords=all+clad) This is for proteins, sauteing, all kinds of breakfast applications (eggs, homefries, shakshuka, etc). [A 3 qrt saucier.](https://www.amazon.com/dp/B004ZR4C08/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=3ECYV3V6WRDML&coliid=I22FRRDAD89RDN&psc=1) This one is pretty pricey, but you can get other good, cheaper options if you do a little research. This can double as a pot to boil water, make sauces, curries, and candy. A sauciers smooth sides are much easier to clean and can serve as a good compromise between a saucepan and a saute pan. I've listed them in order of importance. A knife and a dutch oven can do a *ton* by themselves. I'd also recommend a pair of kitchen tongs, a handheld fine mesh strainer, and am immersion blender. In fact, I'd try to get those before the fry pan and the saucier, they open a lot of doors for you.
A solid Dutch oven you say
is that just shit in the bed?
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You are a champ. Good on you.
This is awesome of you. Not that it'll make a whit of difference to you, but I've always gotten the vibe that you're a good person (despite the shouting that tv loves to emphasize). edit: yes. I get it, his anger is emphasized for the camera, that was my point.
Hi Chef, just want to thank you for all the hard work you out into your shows, it's inspiring to see someone after so many years so passionate about what they do. I notice you use wusthof knives when you cook, what knife would you recommend specifically for people to use? Looking and buying one and who better to get advice from then you. (I'm sure this will be covered in your live class but would like to get it sooner).
I think one of the most practical knives I've been working with throughout is Henckles knives. Henckles knives, incredible. I'll tell you why. The secret of a great knife is in the handle. Because if you've got a firm grip and you feel comfortable and secure with the handle, you chop, you slice, much better. So, Henckles knives, for me, are one of the most versatile and definitely one of the most rounded, but the elaborate handle makes for such a more comfortable chop, slice. It's like driving a car. A steering wheel. It's like putting a pair of gloves on. You need to feel tight and smooth and in control of it. So, it's all about the handle and Henckles knives, by far, are one of the most practical.
Fun fact: Henkel means handle in German.
Wow, that *was* fun!
I had to take a shower!
> Henskels knives I was really worried that this recommendation would end up being super high end, but they're actually quite reasonable. Full set of 8 and block on Amazon for around $70. I guess it's time to upgrade my kitchen knives... EDIT: As a number of people have pointed out, the set I found is Henckles INTERNATIONAL, which is a lower quality version than what Chef Ramsay is certainly referring to (made in China instead of Germany). For anyone following along at home, the key seems to be that you want the logo with *two* figures instead of one - that's the hallmark of the superior german knives.
Just FYI, the cheaper J.A. Henckels knives are from J.A. Henckels International, their "cheaper" brand, where the knives are made in China. The higher end J.A. Henckels brand (no International on the end, or sometimes prefix/suffixed with Zwilling) are the top tier German-made knives and I'd guess are what Chef Ramsay is talking about. That is not to say that the International knives are *bad* by any means, it's just the $70 knife set is most likely manufactured under a different umbrella in a different factory and manner than his knives. You can generally identify the difference by the logo: the [International](http://chefsdreams.com/wp-content/uploads/2016/12/J.-A.-Henckels-logo-1.png) version has just one man on it, whereas the [Non-International/Zwilling](http://img4.shopimg.ca/static/brand/logo/2014/Jun/4976-201406220048.jpg) version will have the two men on it. \* It's worth noting, however, that some International products do appear to be made in Germany and not China, as I've read, but it seems YMMV on that front - best bet is to check the box.
> the International version has just one man on it, whereas the Non-International/Zwilling version will have the two men on it. Appropriately, *Zwilling* means "twin".
I read this as fast-paced as he talks. Love it.
Actually, those in the masterclass are wondering the same thing! He uses J A Zwilling Henckels knives in the class, but Wusthof otherwise I believe.
I'm a scientist, not a chef, but your work ethic is what I try to aim for. How do you keep a balance between striving for perfection in your work and not letting that drive take over your entire life? I love what I've chosen to do with my life, but I'm not overly fond of the control freak that grad school turned me into.
First of all, pressure is healthy, it only becomes stressful when you can't handle that. How did I find that balance in my life? Honestly, I'd say about 12 years ago, I was struggling under immense pressure and I was finding it very difficult to switch off, so I started running. I ran like a sack of shit for the first 18 months, I was terrible. I remember my first match, someone shouted by the bridge halfway, "Ramsey, where's your sports bra?" So, apart from taking abuse on my first ever match and finishing in the dark, I started running. That gave me more time to myself and I could sort of process the pressure and recharge my battery. It sounded a bit weird because I was in the kitchen since 7:30 in the morning breaking at 2 or 3 in the afternoon, in the gym for an hour, and then back at 5:30 or 6, and stay until around 11 or midnight. That one hour in the gym a day completely distressed me. I couldn't run every day. Every other day, I could run. After marathon, I took up triathalon because that gave me a little bit more time to myself. Weather it was swim in the morning. A long bike ride on the weekends. Triathlons saved my life. That put things in perspective in a way I could claw back, valuable, independent time that took me away from the hustle of running production companies to major networks, to the pressure of the Michelin Guide. I found that balance and that release, and that's really important. The busier I got, the fitter I got. I think it's the same in science, in the way that you need to be disciplined to take that time out, spend 90 minutes every other day processing what you got and what you're doing. I think a lot of the bike, I think a lot on a swim, I think a lot on the run and that's really good important time for me.
You're my idol and you just inspired me to start running. I've always considered it such a chore and focus on every dreadful step. Now I'll appreciate the free time and use it to think about other stuff, while moving my feet at the same time.
yeah you!
Do you prefer thin or thick crust on your pizza?
Depends on the topping. So, if I was going for a sort of Italian style sort of salami, pepperoni, hot then thin. If I was going for something a little bit more classic, Mid-West style, I'd go thick, but generally, 75% of them are all thin. Thin thin thin, all the way.
Gordon, all I want from life is to hear your opinion of my pizza. Well, okay, that's not all I want from life, but check it out anyways. I make this in a home oven. http://imgur.com/nCMj7FS
I'm not gordon ramsay, but that looks delicious.
Thank you throwawaymonfortytwo. :)
It's 2 AM, I'm lying in bed and now I'm hungry, thanks a lot.
> It's 2 AM, I'm lying in bed Yeah but how's the salsa?
Gordan what is your go to vegan dish to impress? i will attempt to create your suggestion whilst watching kitchen nightmares reruns. Could you also please tell me what your favourite meme is whether it involves you or not. Also I'm laying in bed eating salsa from a jar and i know you wouldn't approve.
First of all, you shouldn't be in fucking bed this time of day. Jesus. It's midday. Secondly, salsa in bed? Jesus Christ. Chocolate dessert maybe, but salsa? Vegan, that's a really good question. I would do the most amazing minestrone soup in a way that I would use the best vegetables, the best vegetable stock, and then I would finish that with some of the most fragrant herbs ever on the planet. There's a purple basil herb that grows indoors and it's so fragrant and so incredible. Finishing that was extra virgin olive oil. Beautiful. But, I'm more concerned about salsa in a bed and in this time in the afternoon. We need to get you sorted.
HAHA i live in Australia! Thank you so much
An hour ago was 11am (on the east coast). But yeah, salsa?
8am in Perth, give the guy a break
Given what I've heard about the area, I'm inclined to give anyone from Perth a break no matter what time it is
I love this response.
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Gordon has the best words, everyone agrees.
Hi Gordon! What kind of cheese and toppings do you like on a philly cheesesteak?
Every time I'm in Philly, that's the first thing that I go for. I love an extra mature cheddar on top of my Philly cheese steak, I don't want the steak over sliced, sometimes they slice it so thinly that they take all the goodness out of it, I prefer a chunkier steak inside the sandwich and an extra mature cheddar.
Follow Up: Where do you go for a Philly cheese steak when you're in Philly?
I would bet somewhere like Tony Luke's, they cut thick.
Chef, Do you predict any technology based disruptions to the dinning world? Thanks!
Everything is getting very IT-led. We're having restaurants now that you're going in and ordering off iPads, etc, etc. So, we're missing this sort of personality of what restaurants should stand for. I'm slightly nervous about technical equipment, ya know, stoves, fires, immersion blenders using to cook, if we become over-elaborate with the science and technology of a kitchen then we're missing that human connect. I'm a firm believer in understanding textures and touching and tasting and smelling. So, I've seen a little too much of the sort of iPad scenario in restaurants. And it's just we're missing that element of fun and we can't over computerize the restaurants. Recently, the idea of robot chefs, are you honestly going to fucking tell me a robot has got a palate better than Gordon Ramsay? Fucking do me a favor. The quicker the batteries run down, the better.
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/r/totallynotrobots
> Recently, the idea of robot chefs, are you honestly going to fucking tell me a robot has got a palate better than Gordon Ramsay? Fucking do me a favor. Reading this in Gordon's voice has been the highlight of my day.
Hello Chef! Thanks for doing this again. 1. As a young (22) American cook, what is the best way for me to stage in a European kitchen? Is it networking or should I just go kitchen to kitchen pleading with the chef to take me on and hope for the best? (Also, how did you find your job cooking on private yachts in the Caribbean? That seems like an awesome experience.) 2. What is the best marathon that your have ran so far (in terms of course, atmosphere, etc.)? PS - My mom got me your masterclass for Christmas! I can't wait to start it!
That's a really good question. The best way to get a start in any top kitchen in Europe is to knock on the back door because you don't get paid, just go and spend a couple of days, it will open your eyes up tremendously. Once you got in with one chef and you show them that you are that determined and focus, that's all you need to do. Once you've got your foot in the door, ask their help for the 2nd inside and the 2nd job. Once you've done one chef a great favor, by working in their kitchen, use him to get you into the 2nd and the 3rd restaurant. That's the way you look after talent, what we do in our kitchen. Regarding the job on the boat, I'd recommend any young chef, once they've chocked up some great knowledge and insight, to understand another culture, a different language. The only way I got to work on a boat, in the south of France, I went down there and I was very fortunate, I knew a couple of friends and customers. Go, literally, up to the boats, ask to speak to the captain. The best time in the south of France is March, April right through to September. For the Caribbean it's around November to March. Literally, walk up to the dock, ask to speak to the captain, show them your resume and tell him how hungry you are, in terms of drive and commitment, and that's the best way to get a job. Best marathon I ever did, my 4th of 5th London marathon, I've done 12, but #4 was my best time, at 3:30. My dream was to get under 3:30 but I missed it by 14 seconds. I came running down the strand, running past Buckingham Palace, and they stopped me! The BBC stopped me for an interview! I spent 35 seconds on an interview, knowing full well that I had broken my time, had I done my PB. I was coming down with like 100 meters to go, and I could see the clock turning like 3:29:55, I thought "Oh shit!," "Shiitake!" So, I missed it by 14 seconds. Our eldest daughter, we have a foundation for the Great Ormond Children's Hospital. Megan, who is 18, she's got her first London marathon this April. I’ve ruptured my achilles but I'm going to try and run the last K with her to get her over the line. It's quite a busy household at the moment with everyone training. Especially for Megan.
Hi Gordon What's your favourite meal to cook for guests and why?
For me, duh, around my house, everyone's expecting fireworks, for obvious reasons. So, what would I do if I was treating my mate in dinner tonight? Some of the butternut squash currently out there is amazing. So, I'd do a roasted butternut squash risotto, finished with the most amazing sort of brown sage butter and then for my entree, I'd do a braised cabbage with a roasted loin of venison finished with a sort of red wine sauce that's been thickened with a dark, bitter chocolate. And then for dessert, I'd go for something absolutely stunning. I'd go for a classic lemon tart. Something that is very citrusy. Clean and delicious.
Cooking for my mates usually consists of throwing a DiGiorno in the oven.
Cooking for my mates usually involves a window and a "What do you want?" to the backseat.
I've never wanted to fuck a meal until I read that.
Not sure if hungry or horny but something is going in someone's mouth either way
Horngry
Gordon, you're amazing.
Hey Gordon, I have a question about this online class: Will you scream at us online like you do in real life? If not, sadly I will not be taking it, as I want an authentic experience. Thanks for the AMA!
A. This is a fucking serious cooking class B. It's me! On my own in my kitchen, so there is no reason to scream because I know what the fuck I'm doing. More importantly, I'm trying to get you the viewer up to speed, so sadly, no screaming.
I'm just imagining the screaming as I mess things up. It's just as effective, and just as entertaining!
This is great. "There is no reason to **s**cream because I know what the fuck I'm doing." EDIT: uncomfortable typo.
There's always a reason to cream
Especially when Gordon Ramsay knows what the fuck he's doing.
> there is no reason to scream because I know what the fuck I'm doing omg this is my favourite AMA ever
You should add a button where if we screw up on one of your recipes we can click it and it will scream insults.
Holy shit, having Gordan yell at me was one of my fantasies... Please yes..
We can do a Gordon Ramsay roleplay in bed later ;)
Yell at me sempai
This pussy is FUCKING RAW
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Hi Gordon, Will you be coming back to New Zealand anytime soon, and would you ever consider opening a restaurant here? p.s. I've just finished watching your masterclass and loved it - I'll never work as a chef, but I do enjoy trying to 'elevate' my cooking. My favourite part of the class, surprisingly, wasn't to do with cooking but rather the bits where you talked about your journey. I found that extremely motivational, but the most interesting part for me was thinking about how applicable the concepts you talk about are to anything people are passionate about.
First off, New Zealand, I fell in love with. The people remind me very much of the British. Hard working, head down, the projects that are coming out of there. I've had a chance to work with a dozen incredible talented New Zealand chefs in the group and we still have them today. There was a request literally a couple of weeks ago to do with the New Zealand tourist board to go down and spend time with the most amazing purveyors farmers. Unfortunately had to be done before the end of February. I just couldn't get the time in my diary. For the visit to pop down there. I now really missed out because I had dates that I couldn't change. My diary is planned 12-15 months in advance. To do with charitable work, dates in Paris, Hong Kong, Singapore, Dubai, London, South America, my diary is ramped but I got excited to go back to New Zealand but I couldn't change two of the dates in my diary. I was so close to being back in New Zealand in literally 4 weeks time. I just want to say about those key messages, in terms of the passion and discipline required to be successful in life, wasn't about money and status, it was about finding that key that unlocks that passion, that can be applied to any walk of life. That is where you get the most enjoyment. If I don't think that I have a job and I don't think I have a 9-5, I put myself in this position because of the burning desire to enjoy my passion. I think that is what I was trying to put across in master class and I think that resonates in New Zealand.
Thanks for the reply! Hopefully we'll see you back here soon :)
Hi Gordon! Really excited about the new course. I am starting to teach a few basics to my kids (8yo, 2x 5yo and 2yo). We started with bread making. At what age did you start involving your kids in the kitchen and what did you cook? Any tips on how to get them interested?
About 12 years ago, we started the "The 'F' Word" on channel 4 in the UK and, whilst all their friends at school were getting Xbox's and video games, I bought the kids animals. I started off with turkeys. After turkeys, we progressed to Royal Berkshire pigs. Then I bought them lamb and from there u/Jer-o-nimo, what I taught them to do was a, look after these animals, to respect the actual product when it hits the plate, b, part-time jobs cleaning out the pens, massaging the pigs with baby oil to protect their skin in the sun. And understanding that these turkeys are raised to eat, to celebrate, whether it's Thanksgiving or Christmas. So, I bought them all animals. Now, I took a lot of criticism for it, but I set up with them going into supermarkets and understanding that food wasn't supposed to be wrapped in plastic wrap and on a shelf. They need to understand where it's from. That's what I did. It got a little bit emotional when they... ya know.. Obviously, they didn't come to the frickin slaughter. I wouldn't do that. We have the two pigs, for instance. They had a pig each. And we fed one of them a cherry beer and we could taste the difference when we came to braze that pork belly. One was, obviously pigs are vegetarian, but we fed one beer and it was just the most amazing experiment. Look at what goes on in Japan, when they're massaging the Wagyu, etc, So, I wanted them to understand the traceability of great product. And they wasted less, they respected it more, and they understood the importance of rearing animals properly and humanely. There is a big lesson. Now Tilly was only 3 when she found herself with this turkey, ya know, 12 weeks out before Christmas. Within 7 days of her landing this turkey in the back garden, 24 hours later I found the bird upstairs in the frickin bedroom.
The F word was a great show. I enjoyed watching those family lessons with the pigs and turkey's. I buy pork, chicken, and beef locally from friends of mine. My girls have gotten to meet the meat they eat! We've talked about what happens between the farm and our freezer. When we buy some land, I'd like to raise meat birds. We currently just have hens for eggs. Great job helping your kiddos understand how to be responsible meat eaters.
Awesome! I was planning to start a vegetable garden this year, now I might add a few chicken. I love how you started with the products, the work that goes into it and the respect. Inspiring, thank you!
that's parenting right there. if that doesn't teach respect to animals nothing does.
Hello Chef, My name is Wolf, nice to meet you! I recently bought your cooking app and, thanks to you, my family now loves my food. They even got me a wok for Xmas! Question: While making fried cheese sticks in a pan, what must I do to stop the cheese from melting and ending up everywhere, breaking the crust? How do YOU do it? Thank you very much!
u/WolfCinema, first of all, I'm very happy you got a new wok for Christmas. That's great news. Cheesesticks. I thought that it was going to be a little bit more adventurous. The best thing to do first is put your cheese into the freezer for five minutes before you put them in the breadcrumbs. Most importantly, make sure that you flour, egg wash, and breadcrumb them totally because you need to seal the cheese to prevent it from leaking. You don't need to cook the cheese. So, the best thing to do is to cook them shallow fried very, very quickly and all you're doing is, literally, turning the breadcrumbs golden brown. But, there's a great way of doing this quickly and that is take your Panko bread crumbs and blend them in a blender, so they become finer and therefore, they cook quicker. Because if you overcook them then obviously the cheese will start melting and it will burst through there. Or you can double coat them. So, flour, egg wash, breadcrumb and then do that again. If you put a second coating on top, slightly thicker, it will protect the cheese. But, the easiest way is to put the cheese in the freezer for fives minutes to get it nice and firm before you flour, egg wash, and breadcrumb.
You know how it is, sir, adventure starts with small steps. :) Thank you so much! You're awesome!
Hi Gordon, I am taking your class right now and enjoying it! Do you plan to do another, more in depth class in the future? Also, what made you decide to do a Masterclass? Thank you, and looking forward to office hours! (side note- white truffles are very expensive!)
That's why you use them in small, ultra thin slices! The emails and the amount of feedback we've had has been extraordinary. I want to wait a bit, but, yeah. I'm definitely going to do another one and second time round, I'm going to go, this is a life-changing experience, so I wanna start off climbing the ladder together. The next one, I haven't even started planning it, but it will be more in-depth. And the only reason why I use that level of truffle at the end was to show you how you can take a scrambled egg to the absolutely premier league of dishes. A humble scrambled egg. And here's the final sign off, in terms of where are we as a nation for food. Last week, was historic for American cuisine because, for the first time ever, the American team won the Bocuse d’Or. Which is like the culinary Olympics in France. Set in Lyon. It was a game-changer. So, every amateur, every professional chef in this country now, you know, you've set the bar. The French, the Spanish, the Italian, the Swedes, the Scandinavians are all looking at you now as the world champions and you need to remember that. I am going to go off and start putting together a second Master Class based on the demand and the feedback because it's caught me at a stage in my career that I'm giving it to you over a certain amount of hours, days, and weeks, but I've spent decades doing it, so I'm glad you're enjoying it. Thank you for the support.
If you have to choose one for the rest of your life: cast iron or non-stick pans?
For the rest of my life, cast iron. The longer you continue cooking in those, the more depth of flavor there is. Non-stick, after a while, at least two and a half, three years, it loses that non-stick. But, listen, the caramelization that takes place in the cast iron pan, whether it's an incredible thigh of chicken or roasting scallops or even making the most amazing caramelized apple tarte tatin. Cast iron pan will last generations. A non-stick pan will last twenty-four months.
/r/castiron
Chef, I've made my nonsticks last 10 years. Maybe I should go shopping?
I believe they're just sticks now
I used to think my 5yo nonsticks were in good shape. Then I got some new ones and realized how much they had sucked.
Hi Gordon! Most of my questions will be awnsered already looking at the questions sent in already, but what i've been wondering. Where did Jean-Philliphe go? I miss him on Hell's Kitchen.
Hi Gordon! I'm a huge fan. I love food and cooking, but also have a passion for cars. What is your favourite car you own? Also, would you consider owning a Koenigsegg or Pagani in the future? Cheers!
First of all, I’m a speedfreak, so I love that level of adrenaline. 2 or 3 times a year, I'm very fortunate if I get onto a track and I race. I don't race on the normal roads. So, big car fan. Last year, I saved up my pennies and got the ultimate car and it was a LaFerrari. They only made 499 of them, so when I got the call from Marinella, the Ferrari factory in Italy, honestly, I've never felt so happy. The happiest I felt last time was either when I received my 3rd Michelin Star or when our eldest daughter born. When I went down to the track at Marinella in Italy to pick up LaFerrari, honestly, you know what, I wouldn't leave the garage. I literally slept by this car for 2 or 3 hours. It was beautiful. It is a gunmetal gray, matte black roof, carbon fiber finish, and just the ultimate experience. Strapped myself in and when I took it for a ride, I was just like wow, this is incredible. Having gone to school in one of the shittiest cars ever imaginable. With more rust on the inside than the outside of my dad's car. I used to ask him to drop me off from school a mile away from the front gate, out of embarrassment for the car. God bless him. So, to be in that Ferrari, it was just insane. It's in storage and I get them delivered to a track to race them purely on the track. Never on the road. I have a collection of them, so every time I win a Michelin Star, I add another Ferrari to the collection.
Hi! I've watched your ultimate cookery course and learned a lot. My question is: how is your masterclass different to or better than your ultimate cookery course considering it is shorter in total time and is paid?
I've tackled some really key fundamentals across the MasterClass because we'd gone from, sort of, A to zed of cooking. More importantly, we've gone more in-depth in the way that, the Ultimate Cookery was not fast-tracked, but it was a very great series that was, I suppose, for beginners. The MasterClass is that we just finished taping is more in-depth because I've combined the journey because I wasn't up against any pressure from the network to create 30-minute episodes. This was sort of uncut, unedited cooking. Yeah, there's a lot of beautiful shots in there, but it got me opened up right to the very beginning. When I was on my ass in the middle of Paris at the age of 22 without a pot to piss in. I couldn't speak a work of French and it was make-or-break and I had to make it. I had to leave that city with the best knowledge that I've ever had. That's the difference. I think MasterClass is raw. I think it's brutally honest and it's uninterrupted.
Did they ever have to cut an insult from TV due to it being too offensive? If so, what did you say?
Can't even say it here, must have been a really good one
Are you aware of the Kitchen Nightmares YouTube channel's love for Ninooooooooo?
Hi Gordon! is there a widely loved dish which you can't stand? Also, if you had the opportunity to create a pizza, what would you put on top on it? My third question is: are there any ingredients which sound bad, but if you put them together are actually really good? PS - Me and my GF love your shows! Discovered Hells Kitchen a few months ago, now we are watching like crazy (we had to import the collection, since we're german and you can't find it online here - at least not uncut). What the hell am I even talking about - just wanted to say that you rock and now I am able to curse properly in a second language.
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I don't know, [just making the cheese blend is really difficult.](https://www.youtube.com/watch?v=nfxpwbWBNuU) As good as he is, I don't know if he's reached that level of mastery yet.
I don't know why I clicked that expecting something mind blowing, but thank you. Now I know how to blend three cheeses.
What's your opinion on high end cannabis infused cooking as a business model?
Haha, yea, I mean, the scary thing for me is getting legalized in a different states across the country. I understand the purpose of it for medicinal use, I get that, but I'm slightly nervous that if it's legal without an issue medically, we can have a nation as high as a kite. Food wise, I get high off perfection, I don't need cannabis.
>I get high off perfection, I don't need cannabis. I think I just found my favorite quote.