His restaurants have been awarded 60 Michelin stars
Currently held 14.
It is known for creating television programs
About competitive cooking and food.
It’s Gordon Ramsey,
Here are his top 10 rules for success.
(swooshing out loud)
– My advice to young chefs from the age of 16
For sorting from 29 and 30, is 14 years of sponges.
You are absorbing knowledge.
Do not take on a job for money.
Do not worry about earning £ 500 a month or a year
Or more elsewhere.
Go and get knowledge, because that becomes
A bigger passport for everything.
The money will come once you have mastered your craft
And become incredibly talented.
Work for great chefs and find a different level
Of comfort.
When things become very comfortable
And you are still living with your parents
And you still got your first job
And you do not want to go out
Because everything is also comfortable, and out.
Put yourself in a strange position
In the center of Barcelona.
Put yourself in the center of Paris,
Put yourself in the center of Belgium
And find out what is available.
This is amazing how much confidence it provides you.
Most importantly, it’s great for kind of
Eat and travel at the same time, fantastic.
If there is one thing I have learned and experience,
However, if you do not open up and you do not delegate,
Then you have to kill yourself.
And if there’s one thing I’ve been able to understand
Is the art of delegation, because,
If you can pass on to Claire Smith and Arya
My palate, my understanding, my knowledge,
Then grab it, run it, and then transfer it to your team.
Do not see that inside.
The key to business success
Remember that the client is king,
Because without it, we are no one.
Therefore, from a chef’s point of view,
Always put myself in the customer’s situation
Where I see it from their eyes,
I do not cook for the chefs.
All the chefs are ripe in the dining room,
The first thing they do is turn up the panel upside down,
And start filming food,
And they constantly dissect the food
Instead of enjoying it.
So, I always look at it from the customer’s point of view,
Because they are the king, and without them, we are history.
It takes years, to become a great chef.
What you need to do is put trust in yourself.
Cooking is an amazing trip,
I do not think you can learn in three or four years.
It’s like studying medicine,
It’s over a period of 10 to 15 years.
I am 42 years old and am still learning
New things are coming out now that I carry
Return to fold.
But more importantly, seeing, I think.
I did not think French was important, that skill,
I kick myself now, because I live in France
For three years, became bilingual.
But I wish I had studied hard
With a second language under my belt.
Which gives you a different culture,
It gives you a completely different level of confidence
Learn french, french cuisine, dress up,
Cooking is very strong, stubborn way.
So, yes, vision and openness.
We are not crooked.
The moment you start cutting corners in the food,
Time to go out, there is no worse job of our cutting corners
In the food.
So, attention to detail, an amazing exciting trip,
One of the very few jobs anywhere in the world
Where you can travel, get paid, and experience
The food is phenomenal anywhere in the world, wonderful.
I’m going to teach them the rules of common sense
To ensure the front of the house runs smoothly,
Starting with the basics.
– From the menu tonight,
I think everything should stop smoking tempting,
I do not know if you are in fish or meat are your favorite,
But everything tonight is completely new.
– Gordon off.
– Why? – Yes.
OK.
right.
What you need to do is (controlled) relax.
Great attentive service without noticing it.
And yet, I was making my (censored) itch,
And it has not come out yet.
This is how you rage.
Right, ladies, sit down with Donald and I’m on the table.
Take the order of four.
Right off we go, here we go.
– Good evening everyone.
– (sigh) (censorship)
– And all of you, tonight, what do you like?
– [Women] Beet root begins and halibut for me,
Please. – beetroot
And halibut.
– (censored) All right, come here, you.
– Really that painful? – Yes, it was painful.
Here is the need.
Sit. – Yeah.
– Where’s the plate?
Look at it.
I swear by God, she’s writing six years old.
It’s all about engaging in customers.
To start, darling, what do you want to start,
Madam? – Can I get prawns, please?
– Shrimp on Michaels? – The chicken.
– Certainly.
Therefore, P and C.
And my lady? – Halibut mackerel please.
– Halibut mackerel, certainly, of course, lovely.
And it’s just having a “PMMCCC”.
– This is the curse of God’s revelation.
– Relax, you do not have to have everything in detail here.
But you’ll be surprised, three tables down the line,
30 tables down the line, if you can continue to work in it,
Start to become an incredible witch.
Do you know why?
Because your confidence levels are there.
Staying ahead of competition,
Because there are two ways in the industry.
Either move with it, or it moves you.
I have seen so many sad stories across the decade,
Where the chefs have just got lazy.
I got lazy, abandoned, and lost that hunger
To be competitive,
Because it is the best job in the world
This is not really a job, it’s passion.
Because when you rub the shoulders,
We are here now, after 10 years,
I’ve got a restaurant next door to Jimmy Oliver,
We are literally two meters away.
The chef is phenomenal and we keep each other on our feet.
So exciting for me,
This has been one key issue over the past ten years
From the film “Kitchen Nightmares”.
Never give up.
My first passion was before the food, I had football.
But I was always an eater, a great lover of food,
It originated partly in Scotland, partly down the south.
So we had this kind of token of appreciation
For cooked food at home.
Then I was very lucky to get a foundation course,
I spent the last year of my school in the foundation course.
Mathematics study, English language, two and a half days a week,
Then learn to cook for two and a half days a week,
It was kind of a new experience.
And then we had a problem with buying the first set of eggs,
And chef knives, we are depending on bamboo round table
In order to come up with something like 85, 90 pounds
Mom and Dad did not have to get me
First set of eggs.
I still remember that day and now how ecstatic I was and happy
When I got my first set of eggs and my cutlery,
And all of the sudden I wanted to go on the job.
Football was a kind of huge burning ambition,
I was trying to decide.
Yes, I suffered a terrible injury where I broke my cartilage
And then all of a sudden, what to do,
I was sitting there and getting bitter,
But I did not have this little burning desire that this kind of,
This chef, this ambition,
And then a kind of tendency to this frustration
From football to cooking.
In the way that I just wanted to learn.
The course was a huge foundation.
Their sitting yield is 706.
I was a mature, part-time student,
My mother and father did not have the money
To send me to university full-time,
So it was hard.
But what did not do is take on a job in the industry,
I worked six days a week and went to college
One day a week.
So then everything that becomes clearer.
I got my qualifications, basic,
Then he went to London.
That’s where it really took off before.
This is my little parakeet, but Nicoise is specialized.
And it’s the kind of thing that captures myself
After cycling 200 K.
Beautiful piece of tuna, go to clean this first,
Just a little mustard, stop drying.
Now, sesame seeds.
Only roll beautifully down.
I always think about food everywhere I go.
So when I’m training, I’m never too far from eating.
I had an extraordinary moment at the beginning of Kona,
Two years ago, where I was threatening,
In kind of 5:30 in the morning,
Waiting for the amazing cannon to explode.
To get rid of nerves,
I started thinking about recipes and dishes
And how can I get this through a 3.8 K swim.
The entrees are very simple and you’ve got a potato.
We will start with a little teaspoon of olive oil.
We will get these nice and crispy potatoes.
Cut them in half, then we will put this side down.
So, in my bowl, I got some really nice slot loops.
Olive zucchini, black olives.
Some green beans.
Then there, I’m just going to open
Some of these anchovies are slightly.
A small touch of vinegar.
This is a classic vinegar made with lots of lemon juice.
And then look, just mix up, cute.
With some fresh parsley.
Your tomatoes.
Made in vinegar house.
The lemon juice is fresh in, that lifts everything up.
You work 14 and 15 hours a day to perfect
It is absolutely amazing the dish that disappears
In two and a half minutes.
That’s what I said, it loses you.
You can get that trip and nothing else important
Except what you put on a plate.
Because you start with these raw ingredients,
And then I was out for that trip.
After 60 minutes, you’ve got this little bit of magic.
Also, it’s an incredible passion.
It’s a huge canvas.
Take the summer leaves and I want to use small hearts,
Just open them, gently,
Without the kind of ruined them.
We descend on the heart and cut hearts to four.
take this.
Nice and crispy.
Then from there, as they start to cool down,
Just put a little touch of vinegar on it
And hit them with your parsley.
The food was my call, I think,
Because that is the way I can sort of disappear.
Disappear, travel, learn,
And get really excited about something.
It was my first dream to go to France
To understand why they had a kind of foundation
Cooking, why did not you start, and how did she start it?
I disappeared, became French,
During 18 months, I was fluent in language,
I was holding my in the foreign kitchen,
I was seriously cooking my ass off.
Now, to take off, very, very simple.
A touch of vinegar, and then some fresh lemon juice.
To give a beautiful lightness,
Vital to the dish as well.
And just a slight dress on it.
My first collection of knives was purchased by a charity
Because my father can not afford it
Send me to the cooking school.
These knife were swimbo wallet,
It was bright yellow and pens, trust me,
I could not cut the butter, but they looked at the portion.
My mother was tear in her eye because she was upset
She can not afford it.
My first set of eggs and the first set of knives,
I still got it.
Finally, the tuna.
Get a nice pan and hot.
Place a teaspoon of oil there.
Tuna in the pan, 90 seconds, each side.
Outside.
And literally squeeze some fresh lemon juice there.
When you slice, let the knife do the work.
Fingers on top and only through a slide.
Nice and carefully.
On.
Three nice slices.
Food, I was on a trip,
There is absolutely nothing spectacular about how you cook,
Give pleasure.
My dream when I started a chef
Had to discover each element,
Do not be intimidated and do not know what to do with it
To this level of perfection.
I think about 97% of the way there,
There must be about three or four percent of the ingredients
Which I have not yet discovered,
This is the most exciting thing about food.
This is what I call my Nico Tuna.
(Censored) delicious.
When you get all this knowledge
And advice to young chefs
Which we are very excited to open their own business,
Do not shoot too high.
Restaurants become successful as they cook inside
The circumference they sat inside.
Do not start getting access to stars and stripes,
Focus on your customers, they’re your biggest critics.
Second, keep it local.
Becoming the best bistro, then after a bistro,
Take another level.
But make sure your clients have gained
Go up with you, do not stand up or shoot too high,
Or he will come back to bite you on the ass.
I’m on a mission to test the way
Some of the best celebrity cooking chef courses
Offered to you.
Zealous zealous ALGO fan is my next goal.
Little cheeky bastard said maybe one day
You learn how to cook properly.
Well, now, he got his chance to heal me.
So, I’m going to Secret Way to test his cooking course
You have a little fun to see and what you can get away with.
Zely costs of course at 352 pounds,
So, do you know how to make stock,
Different kinds of pasta,
And how to prepare and cook fish.
– Can a man come and sit here, sir?
The guy can come here.
– I can not wait to see some nice things today.
To get this course with beginners,
I told him I’m a newbie.
But he will notice that there really is
And the chef’s award in his kitchen?
Time is a bit of fun, a strange idea.
– What you do not want to do with stock,
You do not want to mix too many colors in stock,
Lots of colorful vegetables.
– [Gordon] overheating share,
So I would like to take this matter at hand.
He said twig?
– Holding hands. – He’s listening.
– Mr. Zili, I think he is ready now.
I think she is ready for it.
– OK.
Place the soles of the tomato in if it’s ready.
– Gordon he was impressed, but a little oblivious.
brilliant.
Next up, Zili showed us how he makes pasta.
Now it’s our turn.
Finally, I am in a session where I get to deliver something.
– See, this is when you have added a lot of flour
Too fast, so it is really hard.
– [Gordon] So he thinks he is nonsense, is he?
It’s time for a second idea.
(Upbeat espionage music)
He immediately realized that there was a star Michelin pasta being made
Right under his nose?
– Look at this, man, look!
Never make pasta before.
Look at it.
We have papardelli, our fettuccine,
We have a round – Blimi!
Even after all that, I did not click!
Come on Aldo.
Two hours in course moves to my favorite Zellie, and
fish.
We have come to prepare our own plates of fish
For cooking.
Let’s see what makes this.
Sure, he’ll smell something fishy when I’m done
Before more than I even started the other.
– Have you ever done before, this?
– Which.
So that’s good, ay, that, no, ay, yeah.
this, no.
thank you.
– He did not do it before, so there is no excuse.
– [Gordon] Even Aldo missed the idea again,
Or has it?
– Do you know what, Gordon Gordon reminds me of?
Does not he remind you of Gordon Ramsay?
– I think when I saw him, yes, yes.
– He looks like his father.
Are you sure he did not send me his father?
– Ah, I’m about to get penetrated.
Future time clean.
Mr. Zelle.
Mr. Zelle.
Gordon Ramsay will be their season.
– Would Ramo season them?
I season after cooking, because I do not like salt.
I can not eat too much salt,
Gordon Ramsay is a fucking nightmare, even you!
(All laughs)
Did you know I know you since you stand there,
right?
(All laughs)
– I took you (censored) two hours.
I came today to find out something.
– Aldo and you’ve learned something?
– I learned (censored) cod.
(All laughs)
– Cling, cling, and keep it, you look much better.
– Thank you very much for watching.
I made this video for Frank Robert John Pierre
He asked me to.
So if there is a famous businessman
That you want me to personal the next,
Leave it in the comments below
I will see what I can do.
I also love to know any of Gordon Ramsay
The top 10 rules mean utmost importance to you.
Leave it in the comments and I will participate in the discussion.
Thanks for watching, we still believe,
I’ll see you soon.
Translation (رفاء الطائي rafaa tai)
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