| Product: |
Ramseys Kitchen Nightmares |
| Date: |
05/06/09 (11 review reads) |
| Rating: |
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Advantages: Fantastic concept, Gordon helps out lots of people, makes me feel happy!
Disadvantages: Some violence and bad language on occasions.
Ramsay's Kitchen Nightmares is a show which features Gordon Ramsay, chef, as he visits failing businesses in the United Kingdom and tries to help them turn their restaurant around and begin to become profitable in the hope of saving peoples livelihoods.
The show has been around since 2004 and has always been broadcast on channel 4 and at present there have been 30 episodes which are each one hour long and there has been 5 series and 8 of the episodes broadcast have been previous restaurants shown revisited to see how they are now getting along and whether they need further help from Gordon. It was recently reported in a national newspaper that only 8 of the 22 restaurants featured are still open but I think that this is more a sign of the times rather than a backlash of being on the show.
I find the format works very well and Gordon gives some fantastic assistance helping people to really get back on their feet and stop them from being swallowed in to an oblivion of debt. He usually makes over their restaurant for them as a surprise as well as helping to change the menu and put out advertisements, sometimes even hitting the streets to cook up food and hopefully drum up business for the restaurant.
There is frequent swearing throughout the episodes and this is bleeped out depending on what time this show is being broadcast. It is also fairly common for the people Gordon is helping to be quite uncooperative to the changes that he wants to make and this can sometimes lead to violence although Gordon can hold his own very well and is not intimidated by people, even if they are taller than him!
I thoroughly enjoy this show and it's great to see Gordon helping people out and seeing what kind of success they can become and I especially enjoy the revisited ones as I love for him to return and help people out again or even just watch him feel pride at seeing how well people are continuing to do even after he has left.
I am rating the show 4/5 as it's just fantastic viewing and really enjoyable. I hope that there will be a new series in the future that's based in the UK as he seems to have moved on to the USA now which is a shame as I want to see local restaurants or places that I could visit quite easily!
Summary: A fantastic show that's helping people to turn their luck around.
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Last comments:
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- 16/06/09 You really need to see "Hells kitchen" but that is another story. Listen Gordies formula for failure has sunk every restaurant he came to berate and insult. Have you ever owned a rest or bar or even worked in one?
It is a fine art during college and my advanced studies for my masters in Aeronautical Science and flight ratings. I was fortunate enough to work in the rest. industry due to my childhood our family always had a rest and we supply the Rest/Bars in NYC so I know the ins and outs of the industry and know what it takes to run the front of the house and back. From ordering balancing the food costs beverage control etc...
Well this landed me a lucrative spot which was perfect for me during the day I got in flight hours and studied and at night I was able to only work 4-6 hours because it was a Supper Club a beautiful steak house in Arizona. There I made well over 300 a night on average during season now on busier nights w/ larger tables I made more of course. Well I was friendly w/ the owner of a nice Vineyard and I would put on private 7 course suppers w/ inter mezzo's etc... Pairing the wine and port for each course w/ sorbet cleanse in between; these events I made 500-650 a shift but I set it up and knew my trade.
Well you see when you need a good job in a pinch this isn't a bad way to make money if you can get it. Bartending was nice but most people who bartend think they are some rock star and most are a really limited with what they can do w/ thee lives so getting a job bartending remember you have to stay the latest close and you make half the money as you do when you serve.
So if you have a life and want to get in and out and not be a part of scene. Be professional and get a job serving as far and really that is there life it is quite embarrassing if you know your menu, where everything comes from down to the Farm raised trout the year the Chardonnay is or snag your sommelier if you have one or the Rest. Manager a good one will cork the wine for you and create an intimate atmosphere buying you time to tend to other things. There are stress points in all rests ok. The one were I did the private parties we would only do 50-60 covers at tops. I would average over 126 a person here. Now lets face it sometimes you don't get the high end bottles of wine to help the ticket so you need to have ala cart.
I recommend not working as a server if it is not an ala carte' menu. Or doesn't provide a stellar wine list. The Key is to communicate w/ the Chef speak w/ them and get a feel for his menu and his demeanor. And let them know you will take pride in there food and try the food during your training make sure you try a most everything. A good place will want you to try the signature dishes the menu as well as trying the wines. During one training schedule I was shadowed and trained for 30 days until I got a lunch section and if you didn't score above 90 on the 30 page test you failed, period. But the training was worth it although I was hungry and need the money at college they fed us and gave us a discount on sandwiches. I never worked harder but I tell you it was so worth the struggle because even though knowing as much as I did there was so much more I didn't know and this taught me something about memorable service.
I even wrote a story for a paper in one of my literature courses. The point is I have since toyed w/ the idea opening my own rest. And it would be a success do to my knowledge and experience as well as the things you really have learn through experience from each side of the table. From the Vineyards establishing a relationship and featuring there wine for private wine parties. Then the local fish Mongor. You see the local produce and mongor Gordy has right. But he is going to dives rather submarine types w/ people who don't take pride in service. Now not all of course.
But Gordie is a bit of a charlatan in his own rest. the food he throws away into the bin is sickening if you are making chicken and it is undercooked you don't throw it away or a bit over cooked listen put that in sealed container and put in the refrigerator no matter what it is. Later you figure out something you can make w/ this perhaps a Chicken pot pie w/ pastry so you don't waste food cost. There are essentials in a rest. You never serve anything that has turned you date all of the items you prep but a good Chef will know this if he doesn't you make dam sure this is being done w/ every sues chef etc..
Well moving forward knowing what it is like on both sides ownership, being a guest and even knowing the true cost of suppliers due to my summers working in our family biz. Well what Ramsey is doing
is unconscionable I wrote about his formula for failure.
He comes into an establishment that has already seen its better days and w/out a doubt most of the chefs are losers. But what Ramsey does is hurt the Restaurant more than he helps it. He does irreparable harm to the rest submarining the place by showing the public on national TV the nasty side of the rest. No one will ever want to east at ta rest again if they see food gone bad in cooler. Or a dirty rest. No matter what color lipstick he applies to it in the end.
He knows this and will go in late into the night and record this ruining the rests credibility. Listen if he was there to truly help he certainly wouldn't go about it like this. By hurting the place but he likes to cause conflict and pain for the Restaurants. Remember this was once there dream this was once everything they wanted to be or do or at least a venture filled w/ passion.
And Gordies formula for failure sets the rest up like bowling pins then knocks them down. He will stress the need for a new menu of course his menu, disregarding the Rest. current clientele or its theme. And he calls its loyal following old fogies well its these "old fogies who keep your restaurant afloat during the down seasons you don't disregard them. Lets face it sometimes you have a rest that needs a supreme makeover w/ the established client list.
But how Gordy goes about it his approach is to discredit either the owner/manager/chef while keying in on
a new but boy for him. If you didn't know this yet Gordy is a poof a little light in the loafers if you catch my drift. And he works through his Gordy dotes upon him behind the scenes conspiring against the current chef and of course the current chef will be a bit hurt or the owner.
And Gordy will throw it in there face why they are such failures yet Gordy is a closet homosexual and the reason he is so nutz and hasn't mellowed out is because he hasn't come out of the closet yet. So as he warms to choir boy chef the new chef finally defends himself and then Gordy has the nerve to say "oh what now you're going to get mad at me" when it has been Gordy taken the piss out the current chef berating him and the owner embarrassing them then finally because the owner doesn't want to lose face or be the fall guy and he wants his restaurant to survive he finally takes Gordies side and they put in the new menu and book another full house and calls his menu idiot proof.
You see a rest, who has a fantastic wait staff and chef's and a solid front man you will never be able to handle the rush that Gordi brings in. It takes a good two wks to a month to learn a new menu. Where the fish is from is it Farm Raised in Idaho, is the Shark thresher from Catalina. Is it pacific Northwest Salmon?
What are the portions 12 oz?
Then the steak is it aged is it Agnus, is it 19-22 oz etc... As a server you need to know how the sauces are made what is in them. And further more how to talk about them in front of the guests. So a place that was never busy is now slammed w/ a completely new menu and not only does the manager owner have to go into repair mode so he doesn't lose these guests from ever coming back he or she now offers to give these items comp them for the awful service meanwhile Gordie the asshole he is lurks in the background at the mess he created secretly liking the chaos because it will show them they need to get rid of the chef he hates. In order to supplant them w/ his new protege' Any competent restaurateur knows you don't do this at any rest. You don't try out a new menu without a run through w/ out properly trained staff.
Then Gordo isn't properly trained he has the network picking up the food cost and waste he isn't paying for that his place would be bankrupt you don't run successful rest. like that unless you have a multi million dollar network footing the bill.
But you see his approach what that slime ball is up too then to make nice he will get them something or do a cheap makeover for all of the insults this is for damage control and to prevent lawsuits.
He sets these places up to fail you never do what he does and make a success of it. You see over 90 percent of the places he went into have tanked and did you notice the cleaning brigade the deep cleanse only happens on the this side of the pond he doesn't pull that shit w/ the brits or European groups only here does he humiliate the staff in public. And it doesn't recoup the damage he has permanently done to reputations to lives forever scared for there ten minutes of fame.
He ruins lives but lies and says it turns it into a new beginning lol some new beginning a ruined reputation with an entirely new restaurant concept and vision than what the restaurateur dreamed about that spent there life one day to have there dream restaurant.
We ll all of this is thrown out for Gordies new vision and assault upon there dreams. Why then he comes back w/ a somber msg when he returns after a month a truly hope they get the msg yeah for anyone watching never invite this Devil to your restaurant over 90% of the restaurants old Gordy has come to berate have failed he comes back w/ them in tatters a mere shred of their life's dream hanging in the balance. Then the 10% that somehow hang on where restaurants that had a loyal following that stayed the course w/ there own vision and dream and rolled w/ the punches. And understood that good food and a dream is worth fighting for and not to sell yourself out to one who wishes nothing but his own vision to supplant your own.
It is sad but true Gordy is a charlatan so for the review never let him into your restaurant unless you want to lose out. These people should sue Gordie and the networks for ruining their restaurants and their reputations by making them look so terrible.
There are ways to go about fixing a restaurant and helping it w/ out forever ruining the lives of the ones you claim to have came to help. The reality is gordi is a shock jerk, he only cares about ratings and what a mess of things he can make he doesn't care about these places if he did he most certainly wouldn't do things that anyone who knows anything about a rest would tell you would fail and you certainly wouldn't do it if you were trying to help a rest.
You set these places up to fail vs giving them a chance to learn a new menu taking the proper time of a few weeks to learn it and then relaunching the rest/bar properly you don't get locals excited to come into a grand reopening when noone knows the new menu when no one knows how to handle the large crowd now this will forever turn off the locals because now they come in to chaos and then gordi has the nerve to say what you gave the food away, why yes to save that customer it was comped.
And at his rest he doesn't care he has a network footing his bill and the kicker is he gives away more food than people pay at his places. So he is full of the beans. Why you like him I have no idea he looks like that actor who had that awful disease in BRAVEHEART the DAD of the earl who betrayed William braveheart. Gordi is a poof and wimp and should be sat down once that fairy comes out he may or may not mellow out but really you can see him in a wig and dressl bitch boy ramsey man oh man it is embarrassing. If you knew anything about restaurants you wouldn't be blowing smoke up his ass.
Oh I almost forgot that one kid who was trying so hard to be a chef and convinced that lady to bring him aboard and Gordi at "Bonapartes' just leveled his dreams and pushed his face in it. It was terrible and awful vs taking him under his wing he berated him because he wasn't gordi's type. But when the sues chef is look out you have to hold that pimp back it is despicable.
Th e way he talks to everyone that poor african women who didn't like her scrambled egg appetizer lol that is such a joke he has some nerve serving scrambled eggs for 12 us dollars as an appetizer then he tells her she is overweight and doesn't have a problem eating it appears how crude and low class can you get, he is an asshole and I would sit his ass down if I ever had the displeasure to meet him or eat at one of his shitholes. |
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- 05/06/09 I went off it a bit once I found out he was cheating with his resturants in reccesion. |
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- 05/06/09 I love this show, although I do feel he does sometimes look for a victim to pick on, and doesn't give up till they get fired. |
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