Dish Gordon Ramsay, crab linguine with chilli & garlic and a Soave
Sep 13, 2023
Gordon Ramsay, the world-renowned chef with a staggering 17 Michelin stars, joins the hosts to share insights from his illustrious career. He reminisces about the early days at Aubergine, discussing the emotional journey of pursuing culinary excellence. The conversation dives into the complexities of earning Michelin stars and the pressures of the culinary world. Gordon also shares how social media, particularly TikTok, is revolutionizing food culture. Plus, he breaks down the secrets of making crab linguine paired with fine wines.
AI Snips
Chapters
Books
Transcript
Episode notes
How Angela Broke Into The Aubergine Kitchen
- Angela Hartnett got hired at Aubergine after an interview that started with menial tasks like picking spinach and chopping shallots.
- Gordon Ramsay remembers her arriving like a tornado into the basement kitchen and learning fast during brutal 16–17 hour days.
A Humble Launch With 50 Pensioners
- Gordon recounts launching Restaurant Gordon Ramsay by inviting 50 pensioners on opening night and having the team serve and wait.
- He used the gesture to root the restaurant in the community and create a memorable, humble launch.
Getting The Third Star Was Overwhelming
- Gordon describes the emotional moment when Restaurant Gordon Ramsay won its third Michelin star after a year of waiting and intense pressure.
- Inspectors called discreetly, announced the three stars at the bar, and the team became an emotional 'hot mess' on hearing the news.
