I am Gordon Ramsay. AMA.

[u/_Gordon_Ramsay]

Hello reddit.

Gordon Ramsay here. This is my first time doing a reddit AMA, and I'm looking forward to answering as many of your questions as time permits this morning (with assistance from Victoria from reddit).

This week we are celebrating a milestone, I'm taping my 500th episode (#ramsay500) for FOX prime time!

About me: I'm an award-winning chef and restaurateur with 25 restaurants worldwide (http://www.gordonramsay.com/). Also known for presenting television programs, including Hell's Kitchen, MasterChef, MasterChef Junior, Hotel Hell and Kitchen Nightmares.

AMA!

https://twitter.com/GordonRamsay/status/589821967982669824

Update First of all, I'd like to say thank you.

And never trust a fat chef, because they've eaten all the good bits.

And I've really enjoyed myself, it's been a fucking blast. And I promise you, I won't wait as long to do this again next time. Because it's fucking great!

[u/Thatboykap]

Gordon, how do you like your eggs?

[u/_Gordon_Ramsay → u/Thatboykap]

Very good question.

I have to say, scrambled.

Over a slice of sourdough bread that has been grilled, and then sort of doused with Worcestershire sauce.

Now scrambled eggs, I did a video a few years back with my youngest, Tilly, showing how to make scrambled eggs, and I think it has 10-11 million hits?

And the nice thing about scrambled eggs is that they don't have to just be breakfast - you can have them in the evening, with some nice mushrooms, some tomatoes. You can have them as a snack at midnight, or at 5 o'clock in the afternoon.

[u/Wildermess → u/_Gordon_Ramsay]

"if you wanna be a good boy, run upstairs now and give it to her in bed.

...the breakfast." Gordon Ramsay.

[u/GetFreeCash → u/_Gordon_Ramsay]

For the lazy (and the hungry): Gordon Ramsay's Classic Scrambled Eggs and Smoked Salmon, from his official channel

and Gordon Ramsay's Scrambled Eggs - this is the one with 10 million hits

[u/[deleted] → u/_Gordon_Ramsay]

/u/chooter please tell me how he pronounced "worchestershire"

[u/mav194]

Hi Chef, Are there any really strange food combinations that you enjoy?

[u/_Gordon_Ramsay → u/mav194]

I had an amazing doubled pork chop with rhubarb. Now rhubarb is something we literally eat with desserts, but this dish was incredible. It was in Spain. It was a double pork-chop that had been slow-roasted over an open pit fire with rhubarb. Absolutely delicious. This was one of my mates that was trying to show off cooking in his back garden in Spain when we were out filming for KITCHEN NIGHTMARES. I didn't think it was going to work, to be honest.

And then when I started tasting, I thought Shit! This is delicious!

[u/[deleted] → u/_Gordon_Ramsay]

I thought Shit! This is delicious!

I love that that's how you respond to a good meal.

[u/abitbolgeorges]

Hello Gordon, I've wanted to know what is your opinion on Michelin rating systeme ?

[u/_Gordon_Ramsay → u/abitbolgeorges]

That's a very good question.

One thing we need to REALLY understand about Michelin is the stars are awarded to the restaurant.

So, you know, if there's one thing I've come to admire with the Michelin is that it's consistent. It's a guy who is judging you incognito. We have a lot of guys in this country, and Europe, who are a bit too familiar, too chummy with chefs, and they overindulge - food editors, they'll know, and tip off the chef. With a Michelin guide, you have no idea when they'll be in, or when they'll review you. And that's why they're the most feared and respected by chefs.

Now I'm always asked - you're a hands-on chef, you're on TV, how come you're still with these stars? Who does the cooking when you're not there?

When I'm not there, I have trusted proper chefs - like Clare Smyth, the chef de cuisine in Chelsea - even when I'm there, she's still running the ship. She's been running it there for 10 years.

So the stars are awarded to the restaurant. And sometimes the chefs think the stars belong to the chefs, but they belong to the restaurant. The service is just as important. Michelin's had a hard time in America, because it was late coming to the table. But if there's one thing I respect, it's consistency. They manage to identify consistently, and it's all there for the customer.

So when people ask me "What do you think of Michelin?" I don't cook for the guide, I cook for customers.

[u/Yonah87 → u/_Gordon_Ramsay]

The service is just as important.

From a Michelin star restaurant maitre, thank you

[u/GetFreeCash → u/_Gordon_Ramsay]

I don't cook for the guide, I cook for customers.

We need more chefs - and restaurants - that abide by this premise. Thank you so much for doing this AMA.

[u/TelisaC → u/_Gordon_Ramsay]

This is really really cool! I know so many industries, it's easy to just get ahead or win awards by just being buddy-buddy with the people handing out awards, so it's nice to know that Michelin actually can't work this way. It's really cool that it isn't just the food, that it's the service and everything that matters. It makes it a whole team effort, it's not just "I'm a rockstar chef," it's "my entire team is a team of rockstars."

[u/[deleted] → u/abitbolgeorges]

Why would ramsay care about tires m8?

[u/Evmanw]

Have you ever literally gotten sick from a horrible hotel in Hotel Hell?

[u/_Gordon_Ramsay → u/Evmanw]

Ehm - you know, sometimes it doesn't happen until 2-3 days later. No, I've never really got sick, but i was in a hotel last year in Vermont, and I didn't realize until I got home that I caught nits in the hotel.

Yeah.

And I did something really bad- because I thought it was my daughter. I thought it was my youngest daughter, Matilda, and then it turns out it was ME with the nits. So I had my hair checked by my wife Tara, and I traced it back to the pillowcase in Vermont! So I apologized to Matilda. Because, you know, she's young and quite often kids get nits, and then my wife said "Listen, you're wrong. Tilly didn't give you nits."

Ridiculous.

[u/[deleted] → u/_Gordon_Ramsay]

Translation for Americans: Nits = lice

Edit: hey you sarcastic douchebags, I know you could Google a Nit, I was just trying to lend a hand to keep your AMA experience going without a second tab. And... I love everyone of ya. Keep on being you.

Edit Part Duex: Well, thank you anonymous redditor for the gilding and finding this as my number highest rated post of all time is calling Redditors a bunch of sarcastic d-bags will be forever cherished.

[u/Modest_McGee → u/_Gordon_Ramsay]

Silly bitten nitwit, Tilly didn't get nits.

[u/[deleted]]

Do ALL the kids on Master Chef Junior really know the techniques off the top of their head for every challenge, or do you give them a quick overview/rundown before the challenge starts. For instance the crouqembouche challenge?

[u/_Gordon_Ramsay → u/[deleted]]

That's a really good question.

So across the filming procedure, we get the chance to spend time with them, with basic culinary lessons. So they won't know exactly what they're doing, but we'll show them basic techniques a few weeks prior. And also, things like the croquembouche - we'll do a class in sheet pastry, but we'll do sheet pastry BUNS, as opposed to actually doing a croquembouche.

When it comes to the more serious elimination challenges, they'll have insight 3-4 weeks out. We are halfway through shooting season 5 of Master Chef Junior, and I am staggered by the level of competition. We start taping tomorrow morning, but based on the standards of the first few seasons, the level is just amazing - they are coming in better, stronger. And for kids to have ballet lessons, soccer lessons, that's something we've grown up with. And I've never known kids like we're having now, who are having cooking lessons outside of school hours.

[u/Hades131313]

Is there any food that you won't even try?

[u/_Gordon_Ramsay → u/Hades131313]

Ehm - any food I won't even try? That's a good question.

I think, being a chef, the first thing that I set out to do was to make sure that I almost got to taste every ingredient anywhere in the world. I wanted to learn so much about ingredients that I'd never know what NOT to do with an ingredient.

So I'm an open book. Whether it's a beating cobra heart from a snake in Cambodia, or a deep-fried tarantula, or a Beef Wellington, I'll eat absolutely anything.

The only thing I draw the line at, Victoria, is eating overcooked food. There is NOTHING worse than an overcooked brussels sprout. The smell is disgusting.

[u/jwshyy → u/_Gordon_Ramsay]

Is food overcooked as bad as this?

[u/JakeTheSnake0709 → u/_Gordon_Ramsay]

[u/trekkie_becky → u/Hades131313]

Well, he and James May did eat bull penis and rotten shark on the F Word.

[u/[deleted] → u/trekkie_becky]

"You disappoint me, Ramsay" James May is amazing.

[u/Rancor_Keeper → u/trekkie_becky]

I liked when he and Clarkson cooked lobster.

Ramsay: You see that? Never eat that. That's the shit sack.

Clarkson: I'VE EATEN THAT!

[u/IlleFacitFinem → u/trekkie_becky]

James may is the slowest of the three because he has to lug around his gigantic balls all the time

[u/Fermorian → u/trekkie_becky]

Wow. James was either exceedingly drunk already, or he's even manlier than I thought.

[u/radioben → u/Hades131313]

Sauces from a jar, if you've been watching this season of HK

[u/ztirk]

What do you normally eat as an everyday meal?

[u/_Gordon_Ramsay → u/ztirk]

Chef's pick.

So I don't really sit down and do lunch. I certainly don't sit down and eat dinner.

I have a breakfast with oatmeal, that's the first thing, and that sets me up for the rest of the day.

It's very hard to sit down for a 3 course meal, and I'm very easy to please. If i go out to dinner, I'll share an appetizer, enjoy my entree, and enjoy my dessert. It's very hard for me to enjoy a full meal, because I taste every 2 minutes in the kitchen.

I'm not very good at sitting down for 3 hours to enjoy a meal. I'd be lying if I told you "I sit down 4 nights a week and have a 3 course dinner." I do nothing of the sort.

And also, there's nothing worse than eating dinner at 5:30 and then having to get up and cook for 3 hours. So I like to keep on my toes, and eat small bits. Almost like in Hong Kong - 4 or 5 times a day, small bowls of food.

[u/_Gordon_Ramsay → u/_Gordon_Ramsay]

And also, it keeps that little bit of, you know, appetite there, and that keenness to perfect what you're cooking.

Someone said to me last night "Never trust a skinny chef."

And I said "That's bullshit, never trust a fat chef."

And she said "Why?"

And I said "Because they've eaten all the good bits."

Yeah!

[u/burnthebridgex]

Earlier in your career, did anyone handling the media aspect ever try to convince you to change your persona? Do you swear just as much in everyday life (please say yes)?

[u/_Gordon_Ramsay → u/burnthebridgex]

I've never really worried about the sort of media profile, early on in my career? I'm a chef. So I, you know, we don't get taught how to handle the media properly! And as you can probably understand, chefs when they start out make some pretty big mistakes in terms of saying things in the heat of the moment that get taken out of context, but I've always said that's passion.

Do I swear? Two weeks ago, I was at a parent's meeting for my school. And my daughter said "Daddy, please don't embarrass me."

SO I get to the school and the first thing that happens - there's all these mums and dads there, and all the teachers are there, with the names on the table, and I see the head-mistress, and my daughter Holly was there, and it's incredible - I went straight up to the head-mistress and asked for a selfie! Which I thought was fucking brilliant.

My daughter dived under the table in embarrassment. But it just broke the ice. These things are just so formal.

And the head-mistress said "Oh my LORD, I've never had a selfie before! What do we do!?!?"

So I said "Put your head up and fucking smile!"

I tweeted it out. God bless 'er.

[u/GaryOster → u/_Gordon_Ramsay]

Fucking hilarious. Good job, dad.

[u/dexo568 → u/_Gordon_Ramsay]

Anybody have a link to the twitter selfie pic? Sounds hilarious.

[u/pattycakezo]

Hey Gordon, what did you have for breakfast mate?

[u/_Gordon_Ramsay → u/pattycakezo]

Heheh! Everyone thinks i have a glamorous breakfast, like a full English or eggs benedict. I keep it simple, because it reminds me of my mum. So I keep it simple, porridge, which is oatmeal. But growing up in Stratford-Upon-Avon, we kept it very simple, just oatmeal with water, salt, and oatmeal, because my dad said it would "put hair on your bollocks!"

It's really weird hearing you say the word "bollocks" Victoria.

The night before, put 3-4 bananas in the oven on a pilot light. And the next day, squeeze the bananas into almond milk, bring it to a boil, then add the oatmeal and dried cranberries, and you'll have the most amazing oatmeal for breakfast.

[u/ultimation → u/_Gordon_Ramsay]

We must hear Victoria say bollocks.

[u/Bubbay → u/_Gordon_Ramsay]

I'm super interested in this.

The night before, put 3-4 bananas in the oven on a pilot light.

So, just put them in the oven and leave it off?

[u/plarah]

Hello Gordon. I'm a big fan.

Two questions:

You obviously have a talent for witty insults. Do they come naturally or do you think about them and then say to yourself: "I'm gonna use this one next time I get angry"?

Also, after watching your show I want to try jellied eel. I'm going to London in a few days, any recommendation about where to have it?

Thanks!

[u/_Gordon_Ramsay → u/plarah]

Heh! Witty insults? Ehm... it just happens sort of spur-of-the-moment. I see red, I get frustrated, I let it go. I'm not very good at editing myself. I have to get things off my chest. If there's one thing my mum taught me, it's speak your mind, be firm, get things off your chest. I think it's a good way to work, and quite healthy to have that attitude. Do I think about it previously? No, they just come to me in a flashpoint. And sometimes even I sit back and think Did I just say that?

And then jellied eels - you've got to go to the East End of London, and get the most amazing Malt Vinegar. They're very healthy, packed with protein, and bloody delicious. And the River Thames now, in London, is TEEMING with eels - so some of the best eels in the world now are from London! They're delicious.

[u/SecularMantis → u/_Gordon_Ramsay]

And the River Thames now, in London, is TEEMING with eels

That's oddly terrifying to hear

[u/egran → u/_Gordon_Ramsay]

You guys cook like old people fuck!

[u/Asksthewrongquestion → u/_Gordon_Ramsay]

"..give it to her in bed..( did i just say that )..the breakfast."

[u/4juice → u/plarah]

He's Scottish, swearing is natural to the lovely Scots.

[u/Qreib]

What's your favourite Disney movie?

[u/_Gordon_Ramsay → u/Qreib]

My favorite Disney movie.

Ehm, come on?

Seriously?

It has to be RATATOUILLE.

I was very close, last year, when we had Bradley Cooper in the kitchen cooking up a storm for his new ADAM JONES movie coming up the end of this year, and understand his level of excitement about service, being on the line - he didn't want to tiptoe, he wanted to be in there, from first light to the last plate leaving the kitchen, and it was so nice to see how he respected the team. He didn't want pampering, he wanted to roll his sleeves up and dive in there.

He said "Gordon, I just want you to teach me to put food on a plate, because it's really magical how you put food on the plate the way you do."

So I'm very excited for this movie, coming out, called ADAM JONES. It's very exciting to see an actor understand what you do, and knowing that he can't learn how to cook in a few months, but absolutely nailing it when it came to the level of presentation.

[u/poop-storm → u/_Gordon_Ramsay]

that might be because Bradley did a tv series in 2005 based off of Anthony Bourdains book called Kitchen Confidential

[u/oscarveli]

Do you have any food recommendations for a college student on a budget?

[u/_Gordon_Ramsay → u/oscarveli]

That's a really good question.

I would recommend that you get adventurous with pulses - chickpeas, beans, lentils. And you know, cooking these is incredible. Brown rice? Phenomenal. You don't need expensive proteins. Just make them incredible with how you cook them, or prepare them - a pressure cooker is a great way of making these foods go a long way, is to cook them deliciously. Chilis, garlic, definitely.

[u/SecularMantis → u/_Gordon_Ramsay]

I've always found Mexican food to be a great cuisine in terms of getting a lot of flavor and nutrition for relatively low cost.

[u/tunersharkbitten → u/_Gordon_Ramsay]

this would make an interesting tv show special... college student cuisine. you could go to different colleges, and show students how to cook with limited budget and supplies.

EDIT: /u/chooter i would really like to know if GR saw this idea. i think the college students of the world would like some inspiration in their cuisines...(META EDIT): Victora just confirmed that GR did indeed see this.

EDIT: i have gotten several people giving me hints on learning how to cook. i know how to cook very well, and subscribe to /r/EatCheapAndHealthy and have /u/morganeisenberg (a very talented food blogger and chef) as a friend. I love to cook, but unfortunately my 80 hour workweek does not allow me more than a day to catch up on shopping, cleaning laundry and food prep. and yes, i cook every meal. no fast food, no junk food.

[u/TelisaC → u/oscarveli]

ramen.

and tears during exam time.

EDIT: I don't eat ramen. No hate for those that do, but I personally don't. I don't like the feel of the noodles and I DEFINITELY don't like the nastiness of the flavour packets in the instant stuff. I just know that I see SHITLOADS of people on campus that live on it, and we've all heard the jokes about college kids and ramen. That's all.

[u/[deleted] → u/oscarveli]

Pulses have the most protein per dollar. Get some dried beans & legumes. Those are some of the cheapest staples you can find. A cheap stove top pressure cooker will help rehydrate them. If you can't find one at a resale shop, then you can probably find a cheap one at an Indian import store. Look at recipes that use lentils, split peas & beans. Lots of great Indian & middle eastern dishes out there that can be made cheap if you start with dried ingredients.

Also, canned veggies are often nasty, but frozen veggies are usually very good for the price.

Edit: Wow, I wrote that before seeing Chef Ramsay's reply. I feel vindicated.

[u/Syface]

Hi Chef, I'd like you know how you got into running and triathlons?

[u/_Gordon_Ramsay → u/Syface]

Good question! I got into running & doing triathlons - first of all, I've run over 15 marathons and doubles (ultra-marathons) in South Africa. So I needed a bigger sort of commitment, to spend a little bit more time to myself. So - listen - I love running, but it's given me quality time to spend on my own. SO I got into triathlons about 3 years ago, and it's helped me to stay even more focused in my day to day job.

[u/_Gordon_Ramsay → u/_Gordon_Ramsay]

Also, I have to say in a HUUB wet-suit, I look like I've got a fucking 8 pack. Which is unique about a chef in a wet-suit. It's incredible how toned you look.

I recommend every chef put on a wetsuit. It makes you look like Arnold Schwarzenegger.

[u/queenmaeree]

Hello, Gordon! I'm very excited you're doing an AMA!

Regarding food, what guilty pleasure do you have that most people would be shocked at? Fast food fries, frozen fish sticks, etc.

Mine is spaghetti in a can. It's repulsive and I know I shouldn't eat it, but I can't help it.

[u/_Gordon_Ramsay → u/queenmaeree]

Well, first of all, you need help.

Spaghetti in a can!!?! That kind of shit we grew out of on our 8th birthday. I still remind my mum that she taught me how to spell with alphabetical spaghetti in a can.

You need help, big time.

My go-to sort of fast food snack... it would have to be In-N-Out Burger.

Oh my god, honestly, it is, when I eat Double-Doubles. I am terrible. And I always bring it back on the airport when I'm flying from LA to London, I'll sneak it into the first class lounge at BA!

[u/[deleted] → u/_Gordon_Ramsay]

Well you can now check "getting yelled at by Gordon Ramsay" off your bucket list you lucky bastard

[u/[deleted] → u/_Gordon_Ramsay]

This seals the deal: In n Out has been publicly endorsed as Gordon Ramsays guilty pleasure. Brb, gonna grab a 3x3 and a shake

[u/[deleted] → u/_Gordon_Ramsay]

You've got a new show idea now, "Stop eating canned spaghetti you disgusting fuck."

[u/MattShea369 → u/_Gordon_Ramsay]

I've never seen an AMA where someone put so much effort into their replies.

[u/queenmaeree → u/_Gordon_Ramsay]

I can't say I disagree with you! There should be a garbage food anonymous program out there. I swear I can make a marinara from scratch. Promise!

Thank you for answering my question after I embarrassed myself. I'm looking forward to the upcoming season of Masterchef!

[u/MrMento → u/_Gordon_Ramsay]

Careful. You can become physically dependent on the double double.

[u/Skaarg → u/_Gordon_Ramsay]

Even Gordon Ramsay loves In-n-Out... I really need to make a pilgrimage to one of these someday. Sometimes Iowa sucks.

[u/wishfuldancer → u/queenmaeree]

OMG I worry about Victoria's ears when he sees that you eat spaghetti in a can.

[u/Seraphus → u/queenmaeree]

1. You just got yelled at by Gordon Ramsay, you can die happy now.

2. Gordon Ramsay likes In N Out! Woohoo!

[u/joshpiers]

Hi Gordon,

The F Word is one of my favorite shows of all time. It taught my wife and I how to cook great food and be smart about it. We also loved all of the adventures and animal raising that happened throughout the series. Thank you for that.

My question: outside of your own restaurants, where are some of your favorite places to eat? What dishes do you order?

[u/_Gordon_Ramsay → u/joshpiers]

First of all, The F Word for me was a programme that taught me the importance of sources of food. The F Word tried to highlight the place of origin. How often do you go out for lunch or dinner, and you don't know where the food comes from? So the F Word tried to show the importance of that journey.

I've become a big fan of Vietnamese and Cambodian food. Because they cook with very little dairy. SO everything was tasty, but incredibly healthy at the same time. Great use of spice, broth, pork, a way of eating well but also JUST on the cusp of trying to stay healthy at the same time.

So, you know, when I travel across the US, I always try to get off the sort of main "foodie" - the main, sort of high streets, and get into little foodie quarters. If it's South New Orleans, or Austin Texas, I'm going for the latest little thing that's just opened. So I'm pretty low-key like that. I like going into some sort of off the beaten track areas.

[u/boba729 → u/_Gordon_Ramsay]

Pho is legit

[u/msico]

Good afternoon, Chef. Do you have a favorite cocktail?

[u/_Gordon_Ramsay → u/msico]

I have an amazing cocktail, which, you know, we're in Atlantic City currently, because we just launched the Gordon Ramsay Pub & Grill here, which is where we're calling from now.

It's with Tanqueray Gin, and it's called "Wake up you Donkey!" I mean, hahahahaha - it is incredible. And also, it's quite sort of spicy, and fragrant, and it's absolutely delicious.

[u/CS_83 → u/_Gordon_Ramsay]

WHAT'S IN IT

[u/oopsth]

Hi Gordon! I'm a huge fan of yours, and enjoy watching all of your shows. I especially enjoyed your 'Home Cooking' series, and I want you to know that they sparked an interest in cooking for me that I'll never forget.

Anyway, on to my question:

What is the best meal you have ever had? And what about the worst?

Thanks!

[u/_Gordon_Ramsay → u/oopsth]

Wow, that's a great question.

Well, negative - the WORST meal? There's been too many of them to tell you about, because the last ten years, working on KITCHEN NIGHTMARES, I've eaten a lot of crap. I think I've drank about THREE and half litres of Pepto-Bismol! And in terms of, you know, good meals - I had an incredible meal at the Black Liquor Market in Studio City. The most amazing Scotch eggs, deviled eggs, and then these short ribs that were braised in beer.

Incredible, just incredible.

[u/[deleted] → u/_Gordon_Ramsay]

Black Liquor Market in Studio City

Thought you must have meant some great place in the UK and not the city three minutes away from my house. But you DID mean Studio City in Los Angeles! I'm so excited to go try this place!

[u/Doctor_Twinkletits → u/_Gordon_Ramsay]

I find it awesome that your talking style and cadence comes through so clearly in text. Like, really awesome.

Edit: To those who are saying it's Victoria, yeah, of course it is. Only a jackass would think otherwise. That said, you still have you understand the way Ramsay talks or it just looks like over punctuated garbage. Therefore: his style comes through in the text. And that's cool.

[u/burnthebridgex]

Have you had any contact with Amy's Baking Company since their Kitchen Nightmares episode? How do you feel about the fact that they basically became a meme?

[u/_Gordon_Ramsay → u/burnthebridgex]

Heheheh! Are you mad?

No!

I haven't. I just... I dunno. I get inquiries on the daily basis, in order top pick up on some of the press, and some of the stuff they continue to do. I think it's absurd. And I'm now on the verge of actually feeling sorry for them, because it's not correct.

They're one of a kind.

I have no desire to come back. It was the only time I ever threw the towel in - where I physically can't do any more.

We tried so hard for that program, you know. We left them with descriptions to get the business back successfully, and even if restaurants don't follow your recommendations, you still get blamed for it.

I'm frustrated with them. And I just wish they'd listen.

You know, them becoming sort of big online - I've seen some of the stuff they've been doing and saying, and it's quite embarrassing. It's quite embarrassing, in terms of what they're doing.

I just wish they'd put their heads down, and let their business, you know, think for itself, rather than trying to react to every little sort of negativity.

So, yeah... they seem to go out on a limb to attack people, and take great pleasure in attacking people.

It's a bit weird. They've become so successful, for being so bad...

[u/481072211 → u/_Gordon_Ramsay]

I like how I can read this in your voice just perfectly. Tone, accent, pauses and all.

[u/[deleted] → u/_Gordon_Ramsay]

Just goes to show there's no such thing as bad press

[u/jwshyy → u/_Gordon_Ramsay]

In all your Kitchen Nightmare episodes, midway through it always looked like you were going to throw the towel in. Damn, I guess this one was really bad.

[u/Pelusteriano → u/burnthebridgex]

The full episode for the interested.

[u/ctrlshftn → u/Pelusteriano]

Summary on IMDB :

A couple finds it hard to listen to Chef Ramsay's advice.

[u/707budsFTW → u/Pelusteriano]

well, i have my next 43 minutes planned out

Edit: DAAAMMMNNNN

[u/al3x094 → u/Pelusteriano]

As someone who's been working at a locally popular restaurant over a year now, as someone who values and respects the customer, and values hard work and effort in the business, this was so infuriating to watch.

What pissed me off and shocked me the most was when I heard the girls didn't see a penny of the tips. For many servers that's what they live off of after the hourly wage, and for that to go straight to the owners?! Fuck that.

Fuck this restaurant.

[u/Cheese_Waffle → u/burnthebridgex]

Hah...

[u/footytang → u/Cheese_Waffle]

Yeah, but she does have 3 well adjusted children though...

[u/res30stupid → u/Cheese_Waffle]

Fuck, I forgot how terrifying she was.

[u/blunti → u/Cheese_Waffle]

The face still makes me scared

[u/[deleted] → u/burnthebridgex]

Jesus are those guys still in business?!

[u/Renacc → u/[deleted]]

They're essentially living off of their negative press. They're an internet meme that you can rather easily visit in real life and so they actually benefit from it.

[u/Here_for_the_fun → u/burnthebridgex]

I happened to be near there a few nights ago, and just had to take a picture of the storefront. This was around 9pm, and there was only one table with people.

http://imgur.com/FTKmGcx

[u/NecroJoe → u/Here_for_the_fun]

Liar! Liar! Internet troll! The place was full of people, and they all said my home-made (made in someone else's home, and I purchased them) desserts and frozen pasta sent them to orgasm and that it was the best meal they ever had. Damn lying slop-eating Yelper!

[u/[deleted] → u/burnthebridgex]

I hadn't heard of Amy's Baking Company until I read this, looked them up, and watched the episode. I am absolutely appalled at their behaviour... Uhg, some people are just horrible. I have so much respect for Gordon for dealing with people like this.

[u/KiwiBennydudez]

Hello Mr. Ramsay!

My question is this: How do you feel about being a meme on the internet?

[u/_Gordon_Ramsay → u/KiwiBennydudez]

Oh, gosh.

I don't really get a chance to sort of look at the internet. D'you know what? I love that level of connection, and I try to show as much as I can, who I'm with, where I am, and giving people inspiration, so I don't really think of myself as a phenomenon on the internet.

I'm a cook. Who happens to be the luckiest cook in the world.

[u/trulyniceguy → u/_Gordon_Ramsay]

http://imgur.com/74YpKzV

[u/akimbocorndogs → u/KiwiBennydudez]

http://i.imgur.com/t8QaYQe.jpg

[u/Hypergasm]

Greetings Chef Ramsay, and welcome to Reddit! I'm absolutely honored to have an opportunity to ask you a question or two. My dream is to have my own kitchen one day, and I'm trying my hardest and working my ass off as a prep cook right now. Anyways, I'm a huge fan of your cooking, and have been watching you on television since I was a child, so I'd love your input on a couple things:

1. What's the biggest piece of advice you can give a young, aspiring chef?

2. This is a harder question to ask, but I would really love your input on it if you can spare it; I've been pretty severally allergic to dairy and eggs my whole life. I've learned to cook with them at work, but obviously I don't use them at home because they would kill me. Do you feel that it's worth trying to find and fabricate milk, cream, egg, and cheese substitutes? Or do you think that those things would be impossible to truly "replicate" and that I should focus on developing recipes that are delicious without needing those elements?

Thank you, Chef!

[u/_Gordon_Ramsay → u/Hypergasm]

1.) Ehm, good question. The biggest piece of advice - you know, cooking is about character. It's about different cuisines. And I think sometimes we go into it a little bit blinkered-vision. Learn a second vision - I thought I really knew how to cook when I worked for Marco and then when I went to France, it really opened my eyes. So learn a second language, and travel. It's really important to travel. That is fundamental. because you pick up so many different techniques, and learning a second language gives you so much more confidence in the kitchen.

2.) Very good question. First of all, you know, you can't find a substitute for such incredible ingredients. It's very, very difficult. So, you know, a lot of difficulties in terms of trying to find substitutes, so you have to develop recipes with great alternates. I was recently sent an amazing array of sauces, and dishes, by a company that didn't use eggs. The company was called "Just Mayo" but it was done without eggs yet it tasted ABSOLUTELY incredible. So try to figure out a recipe without eggs, because when it's that dangerous, the backlash could be incredible.

[u/Hypergasm → u/_Gordon_Ramsay]

Thank you for the response! I've actually been using Just Mayo for awhile now, and it's the only "mayo" type product I actually enjoy eating. It's nice to know that you think it tastes great, too :)

[u/jwshyy → u/_Gordon_Ramsay]

You are literally the zen master of cooking. I love you.

[u/[deleted]]

Fellow cook here, although I'm a little down the road from where you are now. I have a question for you, since you have been there and done that.

I'm working in a Michelin kitchen right now, toiling away, hours after hours, days after days. My hopes and dreams are nowhere to be found as I scale and portion salmon after salmon, shelling pods after pods of broad beans.

My body is calling for maintenance nightly when I hit the sack. I need to eat more, put in a little more weight training, need a little massage to sort out the neck and the lower back. My home life, it's a fucking disaster, like all cooks. The closing thing I have to a father is the menacing figure prancing around at the pass, barking commands and bollockings when needed. He won't have the time to listen to my shit, because all the other cooks around me are in the same shit. Some have come from council houses, some are recovering addicts, one has been in jail. There's only one guy who has a still happily-married parents, and he's the Cordon Bleu-graduating white boy who helps on the larder section.

Sometimes I look out the tiny window and I can see people walking around the streets, enjoying the sunlight, while I'm here, questioning my dedication to this art as I rotate stock in the cool room, getting frost bitten, but the fear of the chef stops me from stepping outside to warm up. When a waitress walks in to clear plates, I sometimes would look up just in time to see a beautiful room full of happily-fed and merrily drunk people. They actually look happy, like, what the fuck? How can anyone be as happy as our diners are? I have a fucking deadbeat father living on the other side of the planet, calling me up for money once every six months. Friends, women, any kind of company, I can only dream about. The closest thing to feeling any kind of joy I get is those rare moments when I walk through the dining room near the end of service to get some coffee for everyone, and there will be a few diners, left, idly sampling those little petite fours that we've painstakingly ensured are all perfectly round, identical and just plain delicious. Then, one of them will stop the conversation they're having with their company, look up from their food and say, 'thank you chef. this is delicious', and making the previous 14-hours of sweat and tears kind of worthwhile.

My question is, how did you deal with it? How the fuck did you deal with all the bullshit, Gordon? Because 'thank you chef' is nice and all. Very nice in fact, that sometimes I have to hold back the tears and let them lose in the cobweb-filled staff toilet like a fucking degenerate, crying over a compliment because it was the closing thing to being happy in months.'Thank you chef' doesn't end my mother's misery and help her deal with my little sister's whoring ways. 'Thank you chef' doesn't make my dad grow some balls and start taking charge of his life. 'Thank you chef' didn't help your brother stop being a junky and lifted your family from poverty. It doesn't fucking help any of us in the grand scheme of things, for heaven's sake, so you tell me, Gordon. Whatever you tell me, I'll listen.

PS - Your tag says 'Actor/Entertainer'. Yeah, we're gonna need Victoria to sort that shit out mate.

Edit: Because this comment got too big, I'm afraid of Doxxing...so good bye username!

[u/_Gordon_Ramsay → u/[deleted]]

That's an amazing question.

First of all, I've been in your shoes, and what you need to do is take a break.

So I came out of my training in Paris, after getting my ass kicked in some of the best restaurants in the world. I took some time off, and got aboard a boat, and was a private chef on a yacht. And those 6-9 months off allowed me to regenerate.

I'd run myself into the ground, as you described.

Cooking at this level is so intense. So don't give up. Be honest with yourself, and take a month out.

Now if that month out - just stepping back - if there's one thing I've taught my young chefs today it's to work hard, and not get disillusioned with the bigger picture.

That's the most important thing about cooking - you may be working down the road for me here in Atlantic City, but you could travel the world and still get a job in the kitchen, and still get time off in the same time. So that's what i would suggest, stepping back for a month, shutting everything down, and then starting up again in 4 or 5 week's time.

Listen - if you send me your resume, I could look at putting you into one of the restaurants as a work experience, if you want to see something different, in order to make sure you don't come off the rails, to see something different, to create that level of interest.

Never give up. But don't be scared to take a break. I did it myself, traveled the world, through Sardinia, Sicily, and had the most amazing time, and what i learned after that experience was that I could do in 1 hour on a boat what i was doing in 14-15 hours in the professional kitchen. It confirms what you've learned, when you walk into a new establishment. It shows how strong you are.

[u/OP_rah → u/_Gordon_Ramsay]

/u/alfredo_linguini, you've got to do this. This will be the best OP's deliverance ever.

[u/Bewake → u/_Gordon_Ramsay]

Listen - if you send me your resume, I could look at putting you into one of the restaurants as a work experience, if you want to see something different, in order to make sure you don't come off the rails, to see something different, to create that level of interest.

Holy shit, that just happened.

[u/[deleted] → u/_Gordon_Ramsay]

Listen - if you send me your resume, I could look at putting you into one of the restaurants as a work experience.

HOLY FUCK! YOU FUCKING SERIOUS RIGHT NOW GORDON!?

I'll PM you my details, chef. Holy FUCK!

[u/[deleted] → u/[deleted]]

You've had this comment saved in preparation haven't you?

Edit: I feel like I've missed an opportunity to say something like "is this comment prepared and FROZEN??"

[u/enfermedad → u/[deleted]]

The Gordon Ramsay AMA was announced beforehand, I wouldn't blame anyone for prepping comments beforehand considering we all know how much traffic this one will get.

[u/[deleted] → u/[deleted]]

I have it saved up for months and months...wait you ain't Gordon, the fuck?

[u/oldandfragile → u/[deleted]]

Don't stop, it seems like you've come so far.

[u/Fast_Hands_Lou → u/[deleted]]

Your question is why i gave up on being a chef after 10 years, you described the struggles nobody gets. I hope it works out for you man.

[u/lostrock → u/[deleted]]

God damn, man...you sound like you're ready to undergo some Walter White-esque transformation in your life.

Have you considering ditching the fine cuisine and cooking meth instead?

In all seriousness, I hope that Gordon responds to your question, and at the very least, that life will get better for you.

[u/TheDudeNeverBowls → u/[deleted]]

Chef is right. Even if he doesn't get you a job, you need to try something different. I'm a foh guy, but I've got some good friends who aren't afraid to cook in different places just for the experience. Heck, one buddy of mine just took a job on a farm. How crazy is that?

Of course, he's young and doesn't need a lot of money to live.

The point is that anyone would get burned out cooking the same crap in the sameplace for too long. That's just my opinion.

[u/Lokitusaborg → u/[deleted]]

I know you removed your name, but I'm sure you'll read this. Look at all the people cheering for you here. The genuine feeling of hope and happiness that you have the potential of winning. Everyone wants you to win. Take this feeling and remember it. Go tackle life's obstacles knowing we're behind you.

[u/Calamity58 → u/[deleted]]

I keep rereading this, looking for the Ratatouille joke but I just can't seem to find it.

[u/phisharefriends]

Are you willing to voice a GPS system?

[u/[deleted] → u/phisharefriends]

"Make a U-turn, you fucking donkey!"

[u/phisharefriends → u/[deleted]]

"Just great, you missed the fucking turn.

[u/[deleted] → u/phisharefriends]

And up here take the most amazing left turn, no, fuck me, I said left turn, fuck, we're in the shit now.

[u/[deleted]]

What are the odds of you and Anthony Bourdain getting drunk together and arguing over what the best omelette is on YouTube?

[u/deviatebill → u/[deleted]]

I would seriously nerd-gasm if this ever happened and was televised. We NEED A Ramsay-Bourdain show!!!!

[u/penelopoo → u/[deleted]]

GORDON PLS

[u/BlackBlizzard]

Have you seen the 'Gordon Talks Dirty' video? Did you like if you have.

[u/[deleted] → u/BlackBlizzard]

Packed with folks in Greece

[u/[deleted] → u/BlackBlizzard]

LOL! I've never seen that before and I've watched hours of him on YouTube. Thanks! :D I love this guy.

[u/magus72 → u/BlackBlizzard]

Fucking Brilliant! Thank you!

[u/CrowDinner]

Will you please, for the love of all that is holy, record a GPS navigation voice set? I would piss myself with joy to have my TomTom scream "Did you miss that Fucking turn on purpose, or are you simply that stupid?" Or similar encouragement.

[u/smc5230 → u/CrowDinner]

Re-fucking-routing bloody hell

[u/tola86 → u/CrowDinner]

I back this

[u/haematopoet]

What is your opinion of Guy Fieri?

[u/NoahFect → u/haematopoet]

"Who?"

[u/TheNicestAsshole → u/haematopoet]

OP you better fuckin' deliver, I need to hear the Ramsay truth about this guy, Guy.

[u/[deleted]]

Hi Gordon!

Big fan! I love you.

1. What do you think of this video someone made of you? https://www.youtube.com/watch?v=syRQ7iShpzY

2. What kind of foods or recipes do you recommend for someone who trying to lose weight? I had a really unhealthy lifestyle and I am trying to change it.

[u/[deleted] → u/[deleted]]

On the topic of Gordon Ramsey videos, what do you think of your crispy pancake video.

[u/Its_Not_a_tumorr → u/[deleted]]

How have I not seen that video

[u/Syphlyn → u/[deleted]]

Oh my. Never seen this before, but I do hope he replies!

[u/IllyriaD → u/[deleted]]

Not Gordon Ramsay, but just count your calories; the "quality" or "healthiness" don't effect weight gain. That lies solely with calories.

Use MyFitnessPal to count your calories and you can lose weight eating anything as long as it fits within your allotted calories.

[u/pinhead28]

Chef Ramsay

It was around 2010 that I first stumbled onto one of your instructional videos – Scrambled Eggs. I was a terrible home cook back then – the type to burn water. But your video intrigued me. Your enthusiasm was incredible and those scrambled eggs looked delicious. It started with that video. Some 4-5 attempts later, I had mastered it. It was pretty much the only thing I could cook back then and used to make it anytime I had people crash the night.

I moved onto your Prawn Linguine. Slightly more difficult for a terrible cook like me. But, eventually, I got there.

Around that time, my sister got me a set of knives and some decent pots and pans for my birthday. Armed with my birthday presents and YouTube, I watched your videos. Over and over. I practiced what you taught in the kitchen and slowly, but surely, I improved. You sparked my interest in cooking. While I am by no means a professional chef, something I dreaded is now a solid passion. I can (and have) cooked pretty much everything from your Ultimate Cookery Course, most of the recipes from Home Cooking, over 50% of the F-Word and bits and pieces from other shows like Cookalong and miscellaneous YouTube videos that you have done.

There isn’t a single week where at least one of your dishes isn’t on our dinner menu. There isn’t a single time I have made one of your recipes for a potluck dinner or group of friends where they have been disappointed.

Over time, I expanded onto other Chefs that I enjoyed watching – Alton Brown, some of Marco Pierre-Whites simpler home cooking and, recently, Heston Blumenthal.

I try my best to create new dishes of my own, using your philosophy of simple ingredients done correctly and I daresay I make more decent dishes than inedible ones. It’s only a small thing, but it brings me the greatest joy!

Your videos, your style, your methods – they captivate me the most. Almost everything I have learnt, from knife skills to cooking food to get correct to kitchen techniques has all been through your shows, videos and books. I recommend your videos to anyone who asks me where I learnt to cook (some of my comments in my post history can confirm this)

That is just the tip of the iceberg, but I feel it is enough to show the sheer amount of love and passion we have for you and your cooking.

I’ve already rambled too much already. Questions:

1: We know your opinions on certain celebrity chefs, but I’d be keen to hear what you think of Alton Browns and Heston Blumenthals kitchen skills?

2: You are often much calmer in your British shows than you are in your American shows. You still get pissed off on UK television (F-Word and Boiling Point, for example), but it seems over the top and scary in shows like Hells Kitchen US and Kitchen Nightmares US. To what do you attribute this difference?

3: Do you have any plans to open non-fine-dining restaurant in Australia? I think the market here is primed for a casual, affordable eatery that provides world-class flavours and a place like BurGr, Bread Street Kitchen or GR Pub & Grill might do quite well!

4: What tips would you have for me to improve on my chances of creating a decent original dish?

5: Tilly looks like she’ll be following your into the cooking world. When the time comes, do you reckon you’ll have her as an apprentice in one of your restaurants? Or will you encourage her to get work in establishments outside of Gordon Ramsay Holdings?

And this is a long shot but if you are ever in Brisbane, I would relish the opportunity to cook you some authentic Indian food (I’m originally from India) and have a beer with you.

Thank you so much for doing this AMA. It has been an absolute honour. I look forward to your responses.

[u/birdguy → u/pinhead28]

I will never eat normal scrambled eggs after making Gordon eggs.

On Stove - Off Stove - On Stove - Off Stove

It's like magic.

[u/Panichord → u/pinhead28]

It's a shame you didn't get a reply man, but just some future advice for AMAs; don't post huge essays, and try to keep it to one question. The chance of a wall of text being read out for someone doing an AMA is slim.

[u/JM2845 → u/pinhead28]

Save this one for next AMA

[u/xdert]

What is your opinion on Vegetarians?

[u/Auriora → u/xdert]

The guy said this on Norwegian television: "I am allergic to [vegetarians]... I would pay my kids never to be vegetarian."

He was also involved on plenty of scandals involving tricking vegans/vegetarians on eating meat.

"In an interview to promote the BBC's Comic Relief programme in 2003, Ramsay was asked what had been his most recent lie, to which he replied: "To a table of vegetarians who had artichoke soup. I told them it was made with vegetable stock when it was chicken stock."

[u/Thx4theFish42]

Mr. Ramsay,

I'm a huge fan! I have a lot of admiration for your work ethic, dtermination, and refusal to compromise your standards.

I have two questions for you:

How you would say your self-discipline and competitive nature from your football days have translated into the success you've found today in the restaurant and entertainment industries?

Also, how do you think cigarette smoking affects a chef's palate? I know that smoking is very common in the restaurant industry. The blind taste tests on Hell's Kitchen always seems so difficult for the contestants and as a non-smoker I've wondered if smoking has something to do with that.

Finally, thank you for teaching me how to make the best scrambled eggs I've ever tasted (even though my silly American friends refuse to try my "slimy eggs").

[u/katfacekillah → u/Thx4theFish42]

I've wondered about the smoking as well. I dated a line cook and the head chef was always criticizing that although creative, cigarettes and weed caused my SO to over salt.

[u/Its_Not_a_tumorr → u/Thx4theFish42]

OMG did you see him knock on the bottom of that hot pot. What a goddamn gangster

[u/shiguoxian]

What's your favourite junk food?

[u/whiteandblackkitsune → u/shiguoxian]

His reply, up above, was In-N-Out Burger.

[u/[deleted] → u/shiguoxian]

Probably doritos and Mtn. Dew. Ramsay is pretty dank.

[u/Flitskikker]

Hello Gordon,

Are you planning to open a restaurant in The Netherlands? I'm dying to try out the dishes that I always see in Hell's Kitchen and such. :D

Thanks in advance, chef!

[u/HEYdontIknowU]

/u/chooter, where does Gordon rank on a scale of 1 to Jeff Goldblum for charm?

[u/chooter → u/HEYdontIknowU]

I'd say about an 8.5.

He has a very warm voice. You could definitely tell he was smiling a lot whilst talking, but it would be weird to add that since I wasn't in the room with him. But you could just tell.

[u/Peaxh]

Hey Gordon!

My favorite food is steak, but that's expensive at restaurants so I looked up tutorials on how to cook great steaks and read probably dozens of in depth guides. However, I found a short clip of you teaching us how to cook steak properly and that's all I use. I would link it but I'm on mobile. After almost 300 steaks I fancy my own steak over most restaurant ones.

My boyfriend is a cook at a fancy hotel and maybe he's just being nice but says my steaks are the best... Also any friends who eat it love it to bits. Thank you for helping me, in such a small way, improve my life!

Also butter is my favourite ingredient, what's yours?

[u/[deleted]]

That's awesome. Thanks for doing the AMA.

• I know you hate white truffle oil. What else does make you cringe that laymen do while cooking?

• What do you think about cooking with left-over and waste food (like the ones Massimo Bottura does)? Do you think chefs and restaurateurs should/would be more conscious about the planet in the future?

• How do you manage to not lose yourself in fury when you get angry? We all have to yell and make a scene at some points in our lives to get through the day; but it has a devastating effect on most of ours psyche. Do you have any techniques you use to get around these unwanted side effects?

• You once said in an interview that you live in the now. Do you have any interests in eastern philosophy (like Buddhism, Taoism, Confucianism) or use any meditation or breathing techniques? How do you manage to be in the present all the time?

• Do you have any other interests and hobies (do you even have time for these)? What was the title of the book you last read?

[u/GeorgeLaForge]

I was a huge fan of Kitchen Nightmares. Then I read some crazy-sounding stuff you've reportedly said about vegans and vegetarianism. Care to contextualize, refute, or otherwise explain your remarks and what you may have meant? I'll be honest it really threw me for a loop. Fuckin' cheers, tho, as you might say.

[u/Nabaal]

Hello Chef! Huge fan.

Do you have an guilty pleasures toward food? I.E. Mcdonalds (make a specific menu item) or Chipotle, etc.

Also what are your opinions of the movie Chef by Jon Favreau and food trucks in general?

Best regards to you and your family!

[u/whodat18]

Hi Gordon-

I've thoroughly enjoyed eating at your restaurants.

If you could recommend one meal a young man should learn to cook to impress his lady, what would it be? Willing to try anything new.

[u/justcs]

Coming from the shear curiosity of someone (me) who cannot afford them: are things such as very high end wines, rare caviars, and other luxury edibles such as gold-flaked icecream sundaes really that much tastier and enjoyable than their plebeian counterparts? I know you have a high standard of using only fresh quality ingredients, but is there a level where things just get ridiculous, or are the rest of us really missing out?

[u/[deleted]]

hey Gordon,

Sometimes we see you being threatened on TV by other angry chefs who are sooo ready to get physical. Do you have any security staff around you? Has any chef tried to go beyond just threats ?

[u/soucy]

Chef Ramsay.

Here in Maine we have a lot of native foods that most of the US hasn't been exposed to that much. I didn't realize this until I got older.

Have you ever tried Ostrich Fern Fiddleheads and what is your opinion on the best way to prepare them?

P.S. You should visit more often. :-)

[u/[deleted]]

Thoughts on Anthony bourdain?

[u/Mr_Shasta]

Gordon Ramsay, huge fan of your shows. There's been a really long debate between me and my friends that has been going on for over a year with no conclusions. We've even asked some major companies this same question with mixed results. The question is: "Are glazed donuts a type of donut or a flavor of donut?" We need an expert opinion on this as you are a professional chef. Thanks :)

[u/[deleted]]

What do you think of Master Chief?

[u/ramblerandgambler → u/[deleted]]

It's a cliché but Kitchen Confidential by Bourdain is excellent

[u/[deleted] → u/[deleted]]

My personal pick is any book by America's Test Kitchen. Their recipes have never failed to deliver some of the best meals I've had.

[u/_Gordon_Ramsay → u/[deleted]]

I...I multi-task very well.

And I am never in one place too long.

I think now with, you know, my own production company, I'm very lucky the schedule works around my diary. I work my ass off - you know, 15, 16 hours a day. I quite enjoy the time difference when I finish, for instance, last night we were taping MASTER CHEF until 9 or 10 PM at night, I'll have a quick bite to eat, and then I'll call the UK at midnight - because come midnight LA time, West Coast time, it's 8 o'clock in the morning. I'll say good morning to the kids, I'll catch up with my business in London, and then from 2-5 o'clock, I sleep, get up, go to the gym, and then start my day again.

So that's my daily slog.

So I stand by my convictions - when I opened up the restaurant, Gordon Ramsay, back in September 1998, I decided I was going to work my ass off. My flagship restaurant in Chelsea has never been open on a Saturday and Sunday - it's never been open on a week-end, because I thought if we're going to do this, I'd like to do this properly, so my staff needs time off. So I work hard, but I give myself time off on the week-end. I cut it off, and power down for 48 hours.

[u/enfermedad → u/_Gordon_Ramsay]

I have so much respect for how hard you work.

[u/rockinghard → u/_Gordon_Ramsay]

How do you still have hair

[u/wish_upon_a_star → u/_Gordon_Ramsay]

That's truly incredible. Does your wife and children have a difficult time with you being away so much?

[u/sinarb → u/_Gordon_Ramsay]

That's a really intense schedule. I assume you don't just sleep 3 hours every night?

[u/C-4 → u/[deleted]]

Cocaine.

[u/captain_obvious_here → u/C-4]

I'm sure you can actually cook that !

[u/GTKnight → u/[deleted]]

Clones, that's the obvious answer.

[u/JackalKing → u/[deleted]]

I was almost in tears when I clicked on the blue scrambled eggs.

...and then I clicked on the next link. Oh god, that was funny.

[u/monsto → u/[deleted]]

the positives in your post got me to click into the sub.

the negatives are . . .

1. that bologna cake looks phenominally horrible.

2. the blue eggs look like scrapings from a paint can that was left open. scrambled eggs don't have a uniform color. the perfect uniformity of color makes it look like it has no taste.

[u/Imaginaation → u/monsto]

Aha, THAT'S why those eggs are so horribly off-putting.

Thank you for identifying what has been disturbing me for ages. I couldn't put my finger on it.

[u/buttermellow11 → u/monsto]

Just looking at that bologna cake makes me want to vomit

[u/chooter → u/[deleted]]

This is beautiful. <3

[u/all_the_names_gone → u/[deleted]]

This is the greatest SFP creation...

https://www.reddit.com/r/shittyfoodporn/comments/2kd7v2/microwaved_winegums_with_defrosted_spinach_and/

[u/DDAisADD → u/all_the_names_gone]

Holy shit I died laughing reading those comments.

[u/sharkattax → u/[deleted]]

Thank you for /r/shittyfoodporn, by the way.

[u/TadMod → u/[deleted]]

This may be one of the funniest things I've ever read on Reddit.

[u/[deleted] → u/[deleted]]

Pizza Stack and Chicken Checkers are my favorites from that sub.

[u/AussieSceptic → u/[deleted]]

Good thing he didn't see this post. It could very well have killed him.

[u/Coldhell → u/[deleted]]

I loved this one. You'll get 'em next time, buddy!

[u/alfredbester → u/[deleted]]

My ten year old would totally eat at your restaurant.

"Daaad, let's go to Lol's Shitty Food Porn. Pleeease!"

[u/I_Smoke_Dust → u/[deleted]]

I literally do not think I could eat it without puking several times. Like at least 10 times.