Clare Smyth on Gordon Ramsay
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