Introduction
Gordon Ramsay is one of the most well-known celebrity chefs of the world because of the numerous cooking shows that he has presented. He is one of the chefs that made reality cooking shows main stream, both in his native England as well as in the US and other countries. He has been critical in bringing the culinary art to mainstream audiences and presenting the challenges that chefs and cooks face in their profession. His out spoken and fouled mouth character has been his trade mark ever since he made his first appearance on TV and he continues to successfully continues to present his trade mark shows. Besides his celebrity status as a TV presenter, Gordon Ramsay is also a distinguished chef, having been awarded multiple Michelin
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Gordon Ramsay was awarded Newcomer of the Year at the prestigious Catey Awards and an Oscars-like event for the restaurant and hotel business. Based on his achievements and success, Ramsay was named Officer of the Order of the British Empire (OBE) in 2006. He was inducted into the Culinary Hall of Fame in 2013 (Biography, 2016). Gordon Ramsay’s first appearance on TV was as a judge on the BBC show Master Chef. He was then the focus of a British documentary called Boiling Point that looked into daily working life as he opened own first restaurant in 1999. The success of that documentary led to the creation of the mini-series call Beyond the Boiling point. He then starred in the show Kitchen Nightmares that had Gordon Ramsay turning around failing restaurants in 2004. In the same year, he also did the first Hell’s Kitchen show, where 10 celebrities competed in cooking and the audience voted off contestants. That show gave him his first appearance on American TV in the American version of Hell’s Kitchen. He then launched another TV series in the UK called The F Word, that ran for five seasons. By that time Ramsay established himself as the number one for cooking related TV shows. He also did a US version of Kitchen Nightmares in 2007 and hosted another Master Chef and a Master Chef Junior. (Biography, 2016). His longest running TV show is Hell’s Kitchen, which has been running for sixteen seasons. (IMDb, 2016). Along with his work on TV and in his restaurants, Ramsay has written more than 20 books (Biography, 2016). Most of his books include recipes and guides for cooking. Some of his best sellers are Gordon Ramsay’s Ultimate Home Cooking, Bread Street, Kitchen heaven and Gordon Ramsay’s Ultimate Cookery Guide (Paperback Swap, 2016). He has opened numerous Gordon Ramsay Restaurants around the globe in places like
Publications/Media: Scott has made many television appearances such as, Martha Stewart Living, The Today Show, Good Morning America, and Anthony Bourdain: No Reservations. Scott has also judged for many shows such as, Top Chef for Seasons 2, 4 and 5, and Chopped for seasons 1, 4, 6, and 9. Conant has also hosted for 24 Hour Restaurant Battle where he was also the head judge. Scott has also written three cookbooks, Scott Conant's New Italian Cooking in 2005, Bold Italian in 2008, and The Scarpetta Cookbook ...
Also another restaurant called bobby flay steak in Atlantic city. He even has a Bar and restaurant in Connecticut. He now has a chain of casual burger joints spread across the east coast. He first came on the food network in 2004. soon after appeared numerous times after. He hosted shows like grill it bobby, and throw down with bobby flay because he appeared frequently on the food network he is now one of America’s most known chef. The Main Ingredient with Bobby Flay on Lifetime Television and Hot Off the Grill with Bobby Flay now airing on Food Network. As of late Bobby joined the group of The Early Show on CBS as sustenance reporter where he joins host Bryant Gumbel and Jane Clayson bi-week after week to illuminate a national crowd about hotly debated issues in the culinary world. Mr. Excoriate has a mind-boggling capacity to make and hold the individual attributes of each of his undertakings, keeping them interesting and constantly one stage in front of the pattern. He works indefatigably to flabbergast cafes and impact the way Americans see and taste sustenance - making it strong, energetic and dependable fun. What's to come is splendid for Bobby Flay, and thus, for the American
Henderson, Jeff. Chef Jeff Cooks: In the Kitchen with America's Inspirational New Culinary Star. Simon and Schuster, 2008.
Being the multi talented person he is, Alton has won many awards including Bon Appetit naming him Cooking teacher of the year in 2004, Atlanta magazine named him Best Food Guru in 2005, Monterey Bay Aquarium's Cooking for Solutions 2009 Educator of the Year, and James Beard Foundation Award for Best TV Food Personality 2011. Alton Brown believe it or not is a songwriter and lead performer on his very own album Bitter Like Me. The CD include 9 food themed song, including a thanksgiving theme song. Unrelated to his food career Alton is also a person pilot, having all the income from 8 books, 7 tv shows, 1 CD, and a spokesperson career he has had enough income to buy himself 2 different planes.
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
When choosing a famous culinarian I probably should have chosen someone a bit more famous like Paula Deen, Gordon Ramsey, or Anthony Bourdain. At least that way I would have a plethora of bios, summaries, and different multi medias to work with, who mind you are all amazing chefs and have made great names for themselves. But they are all “cookie cutter” chefs. They each have amazing talent and great TV personalities. But what have any of them done to enhance our industry?
In his essay “The Eco-Gastronomic Mirror: Narcissism and Death at the Dinner Table” Jordan Shapiro explores the psychological aspects of the human relationship with food. He comments on the ways in which the imperfections in the food are masked in the kitchen. The author reiterates his experience at the hands of older male chefs and the things he saw and felt while training in the kitchen. He endeavors to debunk the myth that cooking in a large kitchen is anything but noisy and infernal, as portrayed by movies such as “Ratatouille (2007)”.
“You know, nobody can ever cook as good as your mama.” These words were spoken by one of the most iconic Southern chefs of all time, Paula Deen. Not only has she formed a legacy with her countless cookbooks, magazines, and television programs, Deen also helps out by donating her wealth and continuing to fight poverty with foundations such as The Bag Lady Foundation. With Paula’s doll-blue eyes, down-to-earth cooking styles, strong love for her close-knit family, and recent controversies, Ms. Deen has undoubtedly become one of the best known chefs in this current generation.
Hell’s Kitchen is one of the “completion” type (Appleton & Yankelevits 2010) reality TV in America. This program proposes all contestants completing against each other and at least one player will be eliminated every episode according to their performance (mainly in cooking capability and teamwork corporation aspects) judged by the chef, Ramsay. Apparently, Ramsay in the setting process absolute power in elevating contestant performances under various tasks (e.g. cook a certain dish) and deciding directly who should be eliminated or indirectly who will be the winner (survived the last).
A wave of celebrity chefs began maybe with Julia child and Graham Kerr in the 1970s, with many more following when the rise of cable channels like Food Network. fashionable food things in the 2000s and 2010s (albeit with long traditions) embrace doughnuts, cupcakes, macaroons, and meatballs.
Les Halles is a French restaurant located in Manhattan, New York City. This was Bourdain’s last restaurant job as an executive chef before his fame. It sadly went bankrupt in 2017, about a year before Bourdain's death. After the release of Kitchen Confidential, Bourdain’s life completely changed. After the major success of the book, he launched his first television series, A Cooks Tour.
In order to get a greater sense of the food personality attributes, three episodes from each show’s current season were analyzed to examine the personalities’ mannerisms and culinary identity. These attributes and characteristics were coded and analyzed (see Table 2). Content analysis started with cursory examination of the television episodes. I posed two questions during my initial examinations: how do these culinary personalities present themselves as experts in either the domestic or public spheres, and how do these presentations adhere or diverge from the earlier outlined gender culinary stereotypes. This meant looking at the theme of the shows, setting, the appearance and mannerisms of the culinary personalities, and how well these shows convey the tone of the network. While watching, I took note of any personal anecdotes or memories given while the food was being
With so much out there to learn and experience as a chef, Wolfgang decided to head to the United States. After moving to the United States in 1973, Wolfgang landed his first position as a chef at LaTour in Indianapolis,
With education, training and experiences according to the United States Department of Labor, Bureau of Labor Statistics chefs must have a “High school diploma or equivalent” (“Chefs and Head Cook”) plus chefs can read into how “Others receive training at a community college, technical school, culinary arts school, or 4-year college.” (“Chefs and Head Cook”) The most common is having “5 years or more” training (“Chefs and Head Cook”), but they can also have “None” experience (“Chefs and Head Cooks”). Also, “A small number learn through apprenticeship programs or in the Armed Forces.’ (“Chefs and Head Cooks”) This gives chefs many options on how to get into the culinary force with any amount of training. But, as it can be seen, the education needed chefs have to take into account is the work environment. According to the United States Department of Labor, Bureau of Labor Statistics work environments can be anything from “...restaurants, private households, and other establishments where food is served.They often work early mornings, late evenings, weekends, and holidays. The work can be hectic and fast paced.” (“Chefs and Head cooks”) The salary and benefits of being a chef, according to the United States Department of Labor, Bureau of Labor Statistics is as high as “$43,180 per year $20.76 per hour” (“Chefs and Head Cook”)
It takes a lot of hard work and dedication to be a chef. However, if one has a passion for cooking it will pay off. I am a creative person and cooking has endless possibilities of creativity, such as the way you make it and the way you plate it. I want to become a chef and hopefully open a restaurant one day. To do that, you need to learn the basic skills. Julia Child once said, “No one is born a great cook, one learns by doing.”