Leave Chef R alone you donkey! He is the coolest reality TV star since Evil
Dick on BB8. Don't you know it is a reality show, a scripted reality show.
When the camera is on they are all in on the TV image of the chef.
Get REAL, it is Reality TV, it is fixed from the get go. It is a TV show
and Chef R is playing a character, not himself.
Current Issue: Artvoice v7n47, week of Thursday November 20 » back issues
Food For Thought |
An Open Letter to Gordon Ramsayby Joe George |
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Yield: 4 portions Heat three tablespoons olive oil in a small saucepot. Add the onion and garlic; sauté until translucent but not browned. Add the anchovies and hot pepper; sauté for one minute, mashing the anchovies with a wooden spoon. Stir in the parsley, basil, salt, and red wine. Simmer the wine for a couple of minutes, then add the tomato puree. Simmer the sauce slowly for about 20 minutes. If the sauce becomes too thick, thin it with a little water. While the sauce is simmering, boil the pasta until al dente, rinse it, and set aside. Heat the remaining three tablespoons oil in a large skillet over high heat. Pat the shrimp dry and carefully add them to the skillet. Stir and toss the shrimp in the hot oil for a minute or two, then add the sauce. Lower the heat to a simmer and cook the shrimp for just a couple minutes. Make sure the pasta is drained well and add it to the sauce. Cook just long enough to reheat the pasta.
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I tried, Chef, I really did, and on numerous occasions. But I just cannot sit through an entire episode of Hell’s Kitchen. Invariably, after or during one of your obscene and belittling rants, I tell you to shut the f#@k up, consciously using one of your favorite expletives.
Why do you do it, I wonder? It can’t be the money and fame because you seem to have had both before these shows began. You’re an extremely accomplished chef whose restaurants carry a combined total of something like 12 Michelin stars, and you’ve trained under some of the greatest of our time: Albert Roux, Guy Savoy, Joël Robuchon—these names read like a who’s who list of the culinary world. And let’s not forget Marco Pierre White, the original enfant terrible of the kitchen.
Chef Gordon Ramsay
Don’t you see what you are doing? There will be a whole legion of young culinarians following behind you thinking this is how a chef is supposed to act, perpetuating the myth of the temperamental chef. This is a hard enough image to break in real life, but your on-screen persona takes it to a new level. You’ve become a caricature of a belligerent chef. You’ve made a skewed reflection of our fine and noble profession. I really cannot believe that you don’t see this.
On one recent show, after you nearly brought a cook to tears, she apologized to you. Your response was that you were sorry too…you were sorry she was there. I recently read this quote by the poet, Maya Angelou: “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”
Years from now that cook may not remember the actual words that you screamed at her, but she will undoubtedly remember how you made her feel. I cannot believe that your heart is so hardened that you would say this to a person—on television, no less—and mean it.
Given the caliber of restaurants in which you’ve trained, you know better than I the pressures a chef faces on a daily basis, and that we all “lose it” now and again, but you must also know that it is more effective to develop a strong team and teach and nurture than it is to divide, intimidate, and pit one against the other. I’d guess that acting in a more caring and pedagogical manner probably would not bring high television ratings, as screaming like a tyrannical lunatic apparently does.
Being classically trained, I’m sure you’re aware of the reputation of August Escoffier; a Frenchman by birth, he spent more of his life on your home turf than his own. His shadow is just behind you every step you take in your hometown. Not only did he develop the brigade system, which we of course now call line cooking (the very same system that you use on your show), but he was also said to be a true gentleman in the kitchen. Supposedly, when he felt like he was going to lose his temper, he would go for a walk, lest he lose his composure in front of his staff.
I recently saw a guy waiting in line at Starbucks actually wearing a chef’s jacket patterned after those on your show. My heart sank. It’s actually happening, I thought to myself: They’re idolizing you. Standing a few people behind him in queue, I almost tapped him on the shoulder to ask him where he worked, but I couldn’t bring myself to do it.
As you know, Marco Pierre White recently published a memoir, The Devil in the Kitchen, and he’s going to be starring in a British version of Hell’s Kitchen. I don’t know if hell exists or not, though you guys seem to be preoccupied with it. But if it does exist, I’m pretty sure it will entail working in your kitchen for all of eternity.
Reader Comments
Mr. White 31 May 2008, 00:05
ex-cook 02 Jun 2008, 14:01
for anyone who actually takes ramsay's schtick seriously, i suggest that
you dig up the chef profiles done by frank bruni of the ny times (see his
blog). you will find out that real chefs can have successful operations,
work at a high level, even receive michelin stars, and still treat their
employees as humans. ramsay is a fraud. notice that he does his worst on
camera, where the receiver of his inhumanity is on notice (and have signed
a waiver) that they would be filmed slugging him with a frying pan or
cleaver. he should try that act in a real workplace with the cameras off
and no waiver to sign and we'll see how far it gets him. "british
egomaniac chef in coma after accidental slip and fall injury" might be the
headline.
Ex-server 02 Jun 2008, 15:49
I think the point the author is trying to make is that the behavior
demonstrated by Ramsay is inappropriate and degrades a fine and noble
profession. It just feeds the stereotype of the crazy chef and
desensitizes people to harassment and hostility in the workplace. I agree
that Ramsay's portrayal of a chef or working with one, does no one any
service at all. Having said that, I'm confused at Mr. White's comment that the author should know that it's a scripted "reality" show. "Reality" doesn't require a script, Mr. White. Perhaps you should visit Mr. Webster and re-read the definition of reality.
Mr. White 04 Jun 2008, 17:22
Ex-Server, wake up and smell the coffee. ALL reality shows are scripted.
You might not realize this, but every reality show has a camera man and a
producer setting up scinerios for their reality stars to ad lib in. Ramsey
(just like the rest of the reality stars) is told by the producers to act
like a madman. The producers set up the challenges, coach the stars, and
yes, even stage their informal discussions. Get real ex-server. So, what it boils down to is that reality TV is a big hoax. 99% of the people watching figured that one out years ago. I guess you are in the other 1%.
Mrs. White
05 Jun 2008, 22:11
Mr. White, I think you are missing the point. The point is that Mr. Ramsay
(real, staged, or whatever)is sending a bad message about the culinary
profession, and about how human beings should interact with one another.
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Issue Navigation> Issue Index > v7n22: Are Lunatics Running the Asylum? (5/29/08) > An Open Letter to Gordon Ramsay This Week's Issue • Artvoice Daily • Events Calendar • Classifieds |
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