Gordon Ramsay Interview Essay

288 Words1 Page

This is an interview transcript between myself and the notorious chef Gordon Ramsay. I included this item on my bucket list because I have always wanted to learn how to cook. It might sound silly but I really do not know how to cook, it seems everything I touch ends up burning. I figure that I can learn how to cook properly by getting some tips and tricks from one of the best, Gordon Ramsay. I love watching Hell’s Kitchen and the Food Network in general. But when I watch Hell’s Kitchen, I see how passionate Gordon Ramsay is, scary and angry sometimes, but very passionate at what he does. Plus the food looks to die for. I chose an interview because I want the opinion of a professional chef. Asking him personal questions about cooking and getting

Show More
Related

  • Chef Jeff Henderson: Cooked Sparknotes

    1429 Words  | 3 Pages

    Henderson, Jeff. Chef Jeff Cooks: In the Kitchen with America's Inspirational New Culinary Star. Simon and Schuster, 2008.

    Read More

  • Guy Fieri Research Paper

    753 Words  | 2 Pages

    Many of the judges for cooking shows give a professional criticism for dishes where Guy Fieri presents his criticism in a humorous and light way. This makes the shows he hosts a humdinger compared to the more serious shows that air. Light hearted funny comments from Fieri bring a boisterous vibe to otherwise serious cooking shows: “I’m a

    Read More

  • Chef Geoffrey Zakarian at Pebble Beach Food and Wine

    1209 Words  | 3 Pages

    Geoffrey Zakarian success was not something that was created over night it was something he learned from the best. Zakarian was trained traditionally under some of the finest French master chefs (Chef/Proprietor, “TOWN”). Zakarian took success by the neck as he started at the restaurant Le Cirque (a Manhattan restaurant) and was named Chef de Cuisine (Chef/Proprietor, “TOWN”). In 1987 he became the executive chef at ‘21’ Club then in 1990 he was hired, same position, at “44” at Royalton (Geoffrey Zakarian). In 1995 he opened the Blue Door at Delano Hotel in Miami, Florida (Geoffrey Zakarian). Zakarian kept opening establishments and getting hired in high positions from that point on. He graduated the Culinary Institute of America (Iron Chef Geoffrey Zakarian) and within 15 years he made several trips to Europe working briefly in restaurants like Pierre Orsay in Lyon, the Porchester in London, Auberge de lilll in Alsace and more (Chef/Proprietor). Now about 20 years later we know him as a food personality, he is on Chopped, 24 Hour Restaurant Battle, Best Thing I Ever Ate and Iron Chef America.

    Read More

  • Gordon Ramsay In The Handmaid's Tale By Chaucer

    1138 Words  | 3 Pages

    In the story, the cook is described as making incredible dishes “Make good thick soup and bake a tasty pie” (394) He wears his name of cook well, enthralling all who sample his food with its captivating flavor. Comparably, Gordon Ramsay is perhaps the most well-known cook in today’s time, famous for his proficiency in the art of cooking. Yet although they are similar in their capacity to create spectacular dishes, they are incredibly different in the way they run their kitchen. While Gordon Ramsay follows strict sanitary procedures, the cook could care less about sanitation. “He had an ulcer on his knee”. Despite the fact that he is sickly and has an open, festering ulcer infecting everything it comes in contact with, he continues to serve his customers, paying no mind to their health. Gordon Ramsey would never even contemplate engaging in such abhorable scamming of the general public, and would undoubtedly openly frown at this selfish , disgusting

    Read More

  • Masterchef Israel’s Diaspora Representation

    1136 Words  | 3 Pages

    Gil Productions’ most popular television format Masterchef Israel draws in an audience through emphasizing aesthetically the multiculturalism of the contestants. On the season three finale, two of the finalists added their own distinctive flavors and spices to their final meals, thus separating their creations from the average Israeli dish. Masterchef winner Tom Franz migrated from Germany to Israel, and even while cooking kosher for the show still managed to use his German delicacies. Masterchef Israel seized the opportunity to frame Tom Franz’s merging of cultures on the show as the acceptance and appreciation of diaspora nationalism. Through emphasizing Franz’s cooking style, the judge’s appreciation for the variation in the dishes, and the camera focusing on the types of ingredients used, Masterchef Israel aesthetically reflects Israel’s cultural bonding through diaspora nationalism.

    Read More

  • Affects Of The Meat Industry On Water

    1268 Words  | 3 Pages

    Effects of the meat industry on water Encompassing the agricultural processes involved in the raising and slaughtering of livestock, the meat industry naturally involves some economical, environmental, biological, geographical, and ethical consequences. As one of the largest components of the global agricultural sector, the meat industry is able to impact the world’s water resources on an alarming level. It does this in primarily two very significant ways: through its consumption of water and its contributions to water pollution. These effects on the world’s water are an increasing cause for concern as water scarcity escalates. The economic scope and impact of the meat industry is a significant factor in its ability to affect water supplies

    Read More

  • Holt Renfrew Essay

    1005 Words  | 3 Pages

    Holt Renfrew, known today as Canada’s elite high end retailer started out as a simple hat and fur shop in 1837 Quebec City. Offering top quality cosmetic brands and fashion designers, both local and imported (Prada, Gucci, Armani, etc.), Holt Renfrew provides a uniquely upscale shopping experience for both Canadian men and women. Operating ten stores in Canada, Holt Renfrew offers everything from classics to the most current trends in fashion.

    Read More

  • Analysis Of Don T Blame The Eater Essay

    984 Words  | 2 Pages

    “Don’t Blame the Eater” is an article by David Zinczenko that explains to Americans, specifically overweight young Americans, about the risks eating at fast food restaurants and its cause of affecting one’s health. In his article, he tries to address the issue about America’s food industries by using literal devices such as tone, logos, ethos, diction, and organization in order to spread his message. He begins his article by addressing the topic and as he continues writing, he supports his topic by writing about personal experience and moves onto the reasons why his topic in a serious issue. Although he shows an overall clear progress, he does tend to have a few problems with his writing that could be improved.

    Read More

  • Analyzing Aristotle's 'Soup'

    817 Words  | 2 Pages

    2. It said that this article was published anonymous,so it hard to know what his or her field was but I believe that person who wrote it wasn’t a chef. So he/she wasn’t writing on his field. My opinion about this body of knowledge is that is going to be interesting to read what is going to said about soup.

    Read More

  • Essay On James Beard

    615 Words  | 2 Pages

    James Beard was a food critic and chef. “He was a pioneer foodie, host of the first food program on the fledgling medium of television in 1946” (Ungaro 1). James Beard was born on May 5, 1903, in Portland, Oregon. Beard and his mother both had a desire for cooking. Beard attended college in 1923 at “Reed College” in Oregon (Notable Oregonians: James Beard: Food Expert, Writer 2). In 1937, Beard finally realized that he loved to cook and wanted to carry that passion on for the rest of his life. In 1940, Beard made his “first major cookbook devoted exclusively to cocktail food, Hors d’Oeuvre & Canapés. In 1942 he followed it up with Cook It Outdoors, the first serious work on outdoor cooking” (Ungaro 3). His love of cooking was made

    Read More

  • What Is The Graham Norton Show Shot Size

    1312 Words  | 3 Pages

    Shot size is also very important as it displays an individual’s point of view and their emotions (Bignell, & Orlebar, 2005). For example during The Graham Norton Show one of the guests, Lewis Hamilton, had mentioned how he had recently visited a rehabilitation centre for mentally and physically injured soldiers. He explained a story of a soldier who had lost both of his legs, the audience could see the emotion clearly on Lewis Hamilton’s face as the shot being displayed to the audience was a medium close up of him. This form of camera work creates a huge impact on the target audience as his emotions add a deeper meaning to what he is saying. This display of emotion would also spark interest as to what Lewis has to say the viewers and the host

    Read More

  • Olive Garden Essay

    149 Words  | 1 Pages

    Olive Garden in Prescott, Arizona does not disappoint. This family-friendly chain is a wonderful spot to grab some affordable food that is delicious in flavor and generous in portion size. The Olive Garden is so popular that it stays open every day of the week for lunch and dinner. There is also a full bar for customers who would love a glass of wine or a tasty mixed cocktail.

    Read More

  • Meat Industry Essay

    2623 Words  | 6 Pages

    Consumption of meat is often associated with well industrialised countries all around the world compared to developing countries. The major determinant of meat consumption in the population is mainly wealth; the higher average per capita income of a country, the higher the consumption of meat. This has become a trend in most big countries in the world, as example, America (Daniel et al., 2011). People in industrialised countries, where they are capable to afford to consume meat products, find there are five main criteria to determine the eating quality of meat products. They are tenderness, juiciness, taste, appearance, and odour (Takahashi, 1996). One of the criteria that will be highlighted in this review is tenderness. Tender meat is appreciated at higher value of money compared to non tender meat. As explained by Chambaz (2003), Angus and Limousin beef meat which were sensory tested and approved as the tenderest meat was appraised and was able to assure consumers to pay them at higher price compared to Simmental beef meat products which is less tender. This is a critical and significant point to be noted by meat industries of what consumers prefer. Ability of meat industries to produce tender meat with conventional, moderate, or advanced technology will determine the revenue as it influences consumers’ choice directly.

    Read More

  • Catering House Essay

    1560 Words  | 4 Pages

    Catering Service:-The most defining thing ofan indian wedding has to be the variety of food . Indians love food, inspite of whatever state they are from .Catering services provides the best of services at wedding times.Also the most important thing which is remembered after the wedding is the food.

    Read More

  • My Passionate Hobby: Cooking

    445 Words  | 1 Pages

    Good cooking doesn’t always come naturally, but when skill’s and/or talents are perfected strengths such as cooking can become fun or even a hobby. Good cooking is something that takes time and skill and good cooking can’t be rushed otherwise the food does not come out the way it is supposed to. Another key factor of good cooking is to always know what is going on and what the next step in the process is.

    Read More

More about Gordon Ramsay Interview Essay

Open Document