et Quote: Gordon Ramsay

CAIRO – 8 November 2017: “I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow,” said Gordon Ramsay.

Ramsay was born in Scotland and raised in Stratford, England. He was just like every other young boy growing up there. He wanted to be a football player. But, his dream ended when he suffered an injury. The injury prevented him from playing professionally. He has since gone on to study hotel management.

Being passionate and driven, he was trained by world-star chefs in the art of fine culinary craftsmanship like: Albert Roux, Marco Pierre White in London, Guy Savoy and Joël Robuchon in France.

Ramsey would then go on to become the head chef of ‘Aubergine’ a fine dining restaurant located in Chelsea, London. Within three years, Ramsey would win the three Michelin stars.

In 1998, Ramsey opened his first very own self-titled flagship restaurant in London. The restaurant has three Michelin-stars for serving elegant modern French cuisine. They use the finest seasonal ingredients and employ both classic and modern techniques.

His celebrity chef status comes from his highly viewed, foodie cult favorite TV shows such as: “Hell’s Kitchen,” “Masterchef,” “Masterchef Jr,” “Hotel Hell,” “Gordon Behind Bars,” “Ultimate Cookery Course,” “Gordon’s Great Escapes” and “Gordon Ramsay: Shark Bait.”

On his new ITV show 'Culinary Genius', Ramsey gives amateur chefs the tricky task of extracting ALL the meat from a lobster. But first, Chef Ramsay gives them a masterclass in how it's done.



Fun Facts:
●He was 31 when he opened his first restaurant “Gordon Ramsay Restaurant.”

●Only four chefs in the UK have kept their three Michelin-star status and Ramsey is one of them.

●The Gordon Ramsey Group has 14 restaurants in London that employ over 700 people and 30 restaurants globally with a total of 7 Michelin-stars.


Another quote for the road:
“As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.”