Clare Smyth on Gor­don Ramsay

The Guardian - Feast - - News - The cook’s cook

I was very in­tim­i­dated by Gor­don when I went to work for him; he seemed 10 feet tall to me. At that time, he was on telly with Boil­ing Point. The show de­picted his restau­rant as steeped in pres­sure – which isn’t un­true, but on TV you don’t see the rea­sons be­hind things. Gor­don’s out­bursts are never per­sonal, and I think he has of­ten been mis­un­der­stood.

As a cook, Gor­don is about pre­ci­sion. He’s easy to work for in that sense – he just likes really nice food. In my ex­pe­ri­ence, if you un­der­stand how to cook well, he’s happy. He is a hum­ble guy who’s not try­ing to be dif­fer­ent, just ex­cel­lent.

His first book, Pas­sion for Flavour, was one that really in­spired me. I think of it as the first book pub­lished by a chef’s chef that made restau­rant cook­ing doable at home. It has great tech­ni­cal

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