Ramsay

Robert said:
I quite like him, although he goes nuts over small things (which I guess you need to do when running a high end restaurant).

I'm just watching some clips from Boiling Point (when he opened Petrus) and he's grabbing his staff and throwing them about.

Despite this he has an 85% + rentention rate on staff (for over 10 years)
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If you really, seriously, want to learn the trade better, working for him is a good idea. That's probably why staff stay with him. He is brilliant in his work and has a passion for it that's infectious, but he's as volatile as petrol while working and considers "chef" to be a rank higher in the kitchen than "General" is in the army. It is the rank, not him personally. I saw a clip in which he put himself under someone else in a restaurant and he was saying "Yes, chef" and obeying orders.
 
What surprises me more than the results with staff is the results with customers. He derides and dismisses customers with legitmate complaints, which is no way to run a business...yet it works. You shouldn't be able to leave customers waiting for 3 hours and crudely dismiss them in passing without even looking at them when they very politely ask why. He treats customers as plebs to whom he has graciously extended the privilege of being allowed to pay him for entering the hallowed ground of his restaurant, and they keep coming.
 
Angilion said:
What surprises me more than the results with staff is the results with customers. He derides and dismisses customers with legitmate complaints, which is no way to run a business...yet it works. You shouldn't be able to leave customers waiting for 3 hours and crudely dismiss them in passing without even looking at them when they very politely ask why. He treats customers as plebs to whom he has graciously extended the privilege of being allowed to pay him for entering the hallowed ground of his restaurant, and they keep coming.
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does he treat his customers like that when the camera are not on him?

also im sure in reality many customers wouldnt actually go to the pass, its the waiter or manager who the customer complains to not the chef

what you see on edited for tv is not always what happens in real life
 
JBuk said:
also im sure in reality many customers wouldnt actually go to the pass, its the waiter or manager who the customer complains to not the chef
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IIRC, Ramsay is the owner and manager of the restaurants featured in the series.

Even if he wasn't, the layout of the restaurant in those clips makes it possible for the punters to talk up and badger him, which they would not normally be able to do in other restaurants. So for many people, it would make sense to grab the chef and ask about their food.
 
I love how much food clearly means to him.

It also makes me laugh when people don't take his advice! Do what the man says; he's one of the most successful chefs about.

Also, as some one else said up there, when he wasn't the head chef in a kitchen, can't remember why, he did everything he was told with out the slightest bit of hesitation.
 
excaliborg said:
Notice when someone reacts back to him he doesn't have a clue what to do!
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He seems to do ok to me.
singist said:
How many people would get away with that attitude in an office?
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That's the point - his kitchens need to be full of passion to be so good. As he said in an interview it's like a half time talk. You don't want a **** dish going out to someone spending £2,000 on wine.
 
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