Please read up on the great philosophers or listen to one of our astute thinkers of the modern era. Most will tell you that arrogance is a shield against lack of knowledge and deep-seated insecurities.
That makes understanding Gordon Ramsay something of a conundrum. Even the chef and restaurateur's greatest admirers recognize a sense of self-importance in the make-up of someone who has persistently hunted down the next challenge.
Arrogance, or just belief and control, is where the most decorated chefs are because of their ability to perform, manage, and excel in one of the most stressful work environments imaginable.
It all adds up to why Gordon Ramsay's approach to his craft, his business, and his life is confrontational and committed yet utterly compelling.
STRIPLV: Why are you as you are? RAMSAY: Shit me, start off with an easy one. In truth, I do get a lot of people trying to explore deep into my psyche, and I usually say the same thing to them: let me know what you find! The truth is I'm much the same as anyone else. I'm the product of discipline, bloody-mindedness, passion, being organized, being clear in my goal, and perhaps even a bit of selfishness. You know, success won't just fall onto your lap – you're going to have to work hard for it; but I will guarantee you that with the right amount of effort and a basic requirement that you're not an idiot, you can get somewhere, anyone can. STRIPLV: Yet in interviews, you always come across as someone who is a pale reflection of that aggressive, angry person we see on our screens. RAMSAY: But this is TV. This is editing; this is drama. There is no restaurant in the world that would survive if every exchange in the kitchen was as intense as we would like to present on Kitchen Nightmares or whatever it is. I learned my trade under one of the most fiery and confrontational chefs of them all – Marco Pierre White. He is a man famous for flatly not giving a fuck, and if you get in his way on the wrong day you are screwed. Yet, at the same time, there were some really funny and jovial moments in his kitchen, and it's that balance between authority and camaraderie that all the best chefs can master. Of course, there's those that just want to get the job done. I have so much admiration for what Clare Smyth has done in becoming arguably the most famous female chef in the world, but she hasn't done that by going around tearing strips off people. Quite simply, her staff knows, admires, and respects her, and more than that, they know that if they want to progress in their own careers and their own talents, they need to run the kitchen in her image so their own behavior subsequently reflects hers. No two chefs are the same and no two kitchens are the same. STRIPLV: Interestingly, you mentioned the Ramsay's Kitchen Nightmares concept because that was a massive hit on both sides of the Atlantic. RAMSAY: Yes, it was a big success because the concept was always so rigid and approachable. What I liked about it as well is that you had this shit show going on, and I would ride in and try to fix the fucking problem, but you were never quite sure if things were, ultimately, going to work out the way we all hoped they would, and I think that actually typifies how much of a thankless, brutal, fucking difficult industry this is. The hours are long, the demands are big, the margins are sometimes non-existent, and in every single kitchen – be that a professional one or that of one of your potential customers back in their home, there is competition. Going out to a restaurant isn't something people "need." No one is required to do that, so when you consider it like that, you need to make what you offer really fucking special and inspiring. The food, the ambiance, and the experience need to be five or 10 times better than what someone can do at home because they're paying five or 10 times the price for the product. It's tough, and even the best fall short sometimes in terms of commercial reach. STRIPLV: Did you find any interesting comparisons between UK and US restaurants in the respective series? RAMSAY: US restaurants were usually much bigger enterprises because of the trend for out-of-town larger diners and places that people would travel to for food. Because of that, there were more families looking to make these businesses work, and subsequently, you found yourself dealing with blood-line politics, family trees, whoever was next in line to inherit, and all that sort of protective stuff that really inflames tensions. For the UK version, the establishments were smaller, and generally, it was one or two people going through the process of trying desperately to save their business. Ultimately, though, in the end, it all came down to the same thing: how much money is coming in, how many bums can you put on seats, and can you take the pressure. You can start a restaurant in Oxford, Ohio, or Oslo; the fundamentals are largely the same. You've got to fucking make money. STRIPLV: Do you feel you've mellowed over the years, though? And what is your approach these days to staff members or people in general who aren't on the same page as you? RAMSAY: Have I mellowed? A little. But never ever apologize for how you are and the way you want to go about life. As for the swearing and all that, my advice on this one has always been the same. If you don't like it, turn it over. You have to appreciate the pressures of the kitchen and that environment. It looks like a lovely, serene, woolly, fluffy place front-of-house, and that's the whole point; you wouldn't want to keep turning up for meals where the staff were ripping shreds off one another, but it needs to be high pressure out the back. And only when you've seen that situation do you really appreciate what it is we go through. It's stress, pure, unadulterated stress. It's not pleasant for anyone, and someone being offended by an expletive is really going to be the least of someone's worries. STRIPLV: One thing that is always evident is your confidence. Is any of it put on? RAMSAY: No, I don't have time for all that bollocks. I have always had confidence in myself when it comes to work, largely because I've achieved everything I've set out to. I can't afford to worry. As you get older and become wealthier, you have more to fall back on, but still, it amounts to the same thing whether it's a big investment or a small one. You don't want to fail, and that fear of failure, combined with the motivation for the next "thing," is what galvanizes me more than anything else. I love the feeling. Success breeds confidence, and failure breeds nerves; that's natural. What is true is that the older I get the more resilient I become. People talk about young people having thick skin and always being able to bounce back, but personally, I've found greater strength in my middle years. The philosophy is "If it hasn't killed me so far, it probably won't now."
MICHELIN STARS AND STRIPES
British chef Gordon Ramsay is famous on both sides of the Atlantic, and he's taken advantage by having five Vegas eateries.
Gordon Ramsay Hell's Kitchen Inspired by his hit television show of the same name, Gordon Ramsay Hell's Kitchen brings an electrifying atmosphere to Las Vegas dining. Guests enjoy a vibrant setting featuring an open kitchen, where chefs showcase their culinary skills.
Signature dishes like Beef Wellington and sticky toffee pudding are meticulously crafted. The restaurant's stylish decor and attentive service elevate the overall dining experience.
Gordon Ramsay Steak This outlet combines a sophisticated atmosphere with exceptional culinary offerings, making it a premier destination for steak lovers.
This upscale steakhouse features an array of prime cuts expertly cooked to perfection. The restaurant's modern design features sleek furnishings and warm lighting. An extensive wine list complements the menu, ensuring that every meal is paired flawlessly for an unforgettable dining experience.
Gordon Ramsay Burger Here, guests can indulge in gourmet burgers crafted with high-quality ingredients and innovative toppings. The restaurant's modern decor features bright colors and a lively ambiance, making it a fun spot for casual dining. Each burger is uniquely designed and the menu includes creative sides like truffle fries.
Gordon Ramsay Pub & Grill Pub & Grill combines the best of British pub fare with an American twist. The relaxed atmosphere showcases classic dishes like fish and chips, hearty burgers, and shepherd's pie.
Gordon Ramsay Fish & Chips It does what it says on the tin - sustainably sourced fish in a classy yet relaxed setting. Guests can also indulge in other traditional British fare, like mushy peas and curry sauce.