RSS

Category Archives: Gordon Ramsay

“why you pursue something is as important as what you pursue”

Okay, I admit it.  I like Marcus Wareing.  There.  I said it.

Can you fault his skills as a chef?  No.

Can you fault his ability to grow an impressive beard?  Maybe.  But you’d be wrong.

Chef Wareing has even inherited Michel’s twinkly eyes and cheeky smile.  WHAT IN THE HECKY DECK IS GOING ON?  I think there must be something in the Masterchef tap water.

look into my eyes, look into the eyes, the eyes, the eyes, not around the eyes

look into my eyes, look into the eyes, the eyes, the eyes, not around the eyes

A new series.  A new scary chef.  A new format.  A new location.  The same Gregg Wallace.  Well, you can’t have everything.

Anyone fortunate enough to take a tour of the Ram brewery in Wandsworth would have walked the walk past the Masterchef studio and, yes, I totally strutted my stuff like an amateur cook on a mission.  We were under strict instructions: no peeking and no photos.  Sadly it’s in the process of being turned into shops, flats and all things hip but at least we got to spend some time with the wonderful master brewer, John.

The new surroundings accompany a tweaked format.  We now have a VT to introduce our professional chefs which is a nice touch.  I like getting to know these men and women, judge them on their hairstyles and dodgy tattoos, find a potential favourite or two then have them kicked out 10 minutes later.  Oh, bye, Jogi!  I’ve eaten in your place, it was quite tasty, thanks, but I’m glad there wasn’t any pasta on the menu.  Read the rest of this entry »

Advertisements
 

and finally, monsieur, a wafer-thin mint

“Do not join those who drink too much wine or gorge themselves on meat, for drunkards and gluttons become poor, and drowsiness clothes them in rags.”

Thank you, sir, and now the check.

So, me and my friends would regularly chatter on about last night’s Masterchef or the merits of Slater over Stein.  Eventually, those who did not care for food-based telly programmes (I know, they do exist!) cried ‘shut up and blog it!’.  So, here we are.  It has taken me some time but, once outside of my Masterchef bubble, I have realised just how many cookery shows there are!  Bloody loads.

It was requested that I compile a list of current shows so my fellow bloggers won’t miss a morsel.  Happy to oblige.  It took me a while and I’m considering posting a permanent weekly/monthly list so our readers can also keep up.   Read the rest of this entry »

 

tonight there’s going to be a jailbreak somewhere in this town

Despite not being a fan of Chef Ramsay I have a passion for food and more than a passing interest in the justice system so, I wonder, does Gordon have what it takes to set up a culinary business in HMP Brixton?  Will Gordon’s confrontational and foulmouthed approach be a hit among the burglars, thieves and addicts or will chaos ensue?

We start the show with a quick run down of Gordon’s family history and his hopes and fears for this pet penal project.  This will no doubt draw comparisons with Jamie Oliver’s school dinners revolution but the moment Gordon walks into the prison, hands over his keys and phone he looks more vulnerable than Oliver ever did.  Well, there were tears and the odd lip tremble from the Essex boy but our ex-footballer appears tougher than than – just.

This isn’t a recipe show, a travel guide or competition.  This is not fun.  We get the voice over cliches and the swearing but [cliche alert] this has the potential to actually change lives (as apposed to a Masterchef banker quitting their day job to follow the culinary dream).   Read the rest of this entry »

 
Leave a comment

Posted by on July 1, 2012 in Channel 4, Gordon Ramsay

 

how dare you? how fvckin DARE you?

i: now first of all I accept entirely that RamsayRageTM is TV SHTICK first, and core belief possibly never. Unreliable Grapevine insists that he is (n person and off camera) much more affable and helpful and likeable person, who merely turns on the spittle-flecked beetroot-faced swearage for required ratings and drama (and since here I am watching and responding, why would he not?)
ii: but second, I find it interests me greatly WHERE and WHEN and HOW he chooses to be seen as enraged…
iii: this interest was lit up a week or so back by the ep of KITCHEN NIGHTMARES USA set at a place called Park’s Edge, run by two chaps called Richard (amiable, ineffective, front-of-house) and Jorge (bolshy, defensive, head chef straight out of culinary school). GR operatically “lost it” twice, once at Jorge, and once at a lowly tattooed frycook called Matt. The second confrontation was really odd — actually inexplicable within the standard (and simple) KNUSA narrative trajectory (and no attempt was made to step outside this narrative) Read the rest of this entry »

 

Tags: , ,

patronising, moi?

I imagine when creating a cookery programme the producer, director and the talent themselves discuss or, at least, think about the overall tone of the show.  Do they aim their programme at novices or those who entertain regularly for their family/friends?  Should all the ingredients be available cheaply from a high street supermarket or is it OK for the wallet-busting wild garlic or truffle oil to be purchased at Borough Market?

We all know what happens when one assumes and overall I think people get it right for their audience – you know what you’re getting with Nigella Lawson or Delia Smith.  Expensive or decedant things can be made at home for a treat now and again. Read the rest of this entry »

 

masterchef: passing the test

As La Fanny notes in the previous post, the essence of cooking well is actually “IT’S GOOD ENOUGH TO EAT”, rather than “IT’S BETTER THAN SEX” — culinary excellence is not (in itself) that high a bar to clear; there are tens of millions of excellent cooks in the world, and only a very few of them wish to be high-profile chefs in the Ferran Adrià sense. Masterchef has to preserve this low-bar high-bar dichotomy: essentially it’s a very severe (and carefully calibrated) obstacle course to discover the very very very best “ordinary” cook.

(Hence the need to siphon off a different class of competitor, with Professional Masterchef, which has a somewhat different sequence of pathologies…)

The obvious ones (for Masterchef OG) are:
i: technique (not burning stuff; not undercooking it; knowing how to prep meat; a basic knowledge of what to do in a kitchen and what not to)
ii: palate
iii: timing
iv: inventiveness
v: working knowledge of the tradition
vi: dealing with pressure
vii: curiosity and ability to learn Read the rest of this entry »

 

Tags: , , , ,