When you think of the words brutally honest, there's one person that comes to mind, and that's Gordon Ramsay. Get ready because these are his most savage moments. Yeah, chef.
Yes, madam. Totally flat. No flavor.
Second time I've had Okay, thank you. Hey, get the ve on, please. Yes, let's go.
Chef, right? Don't whistle at me. I'm not your dog.
Yeah, you look more like a dog than I do. off will you? Fresh beaker now.
Yes. Now you get whistled that. Hi.
How are you? Great. Thank you.
We've been sitting here in the red kitchen. Chef, you're waiting on a Wellington and one bash. Yes.
Well, I'm deeply deeply deeply sorry, but right now we're about seven tables behind. That doesn't do much for me. Yeah.
Right. Can I just say you do all for me either. What do you want me?
You do nothing for me either. I just don't understand why it's so difficult to serve some people their food. Are you that arrogant?
You haven't got a clue what's going on behind me. It seems like you have a lot of amateur sue chefs, right? Finally, your head's coming outside your Now sit down, you dick.
What an There's no pumpkin in it. Yeah. This is like ordering risoto with no rice.
Table one VIP. Yes. Keith.
Yes. How long? 4 days.
Yes. Let me just serve this table. Why is there no pumpkin in my risotto?
Right. Can you get out of the way? Want spaghetti?
One risotto. Yes. Are you always going to be that rude and interrupt when I'm trying to talk?
I just want more pumpkin. That's all I want. Right.
Well, I'll get you more pumpkin. I'll ram it right over your ass. Would I get hole or dice?
Can we get security and get not back to the seat, please? Yeah. Aside from being amazing at cooking, one of Gordon Ramsay's strongest skills is his creativity with insults.
When this customer decided to complain about an overcooked steak, the chef started ranking up adjectives nobody had ever even heard of. Please too big. Who is this man throwing food plate?
What's the matter? [laughter] Well, talk to me. Look, look at me.
Look, excuse me. Hey, hey, hey. Don't come in here acting like jumped up like some little gym bunny.
Now, do me a favor. That's his job. You.
Yes. You're trying to poison me. Poison you?
What a It's beef. The tatar. You've never heard of that, have you?
It's low grade beef. I got to shave you. Low grade dog.
Standing there like some jerk. Stand strong, buddy. Stand nice and strong.
Push your arms out. You look like a quail. [snorts] You're both pissing around like a pair of Barbie twins.
Sharon, you're scaring me. You look like a female version of Hannibal Lecter. Put your tongue in and concentrate.
Yes, chef Hannibal. But if there's one thing you'll learn in life, it's that everybody answers to somebody. And in Gordon Ramsay's case, that somebody is this Thai chef.
Oh, no. But I have to test. Yeah, please.
I like before you go call Thai. I have to test it first. What do you want to know for me?
Ask me. Well, how is it? H Oh, no.
Look at that face. [music] This is not pai at all. This is not panai.
No. Pai have to be sweet, sour, and salty. A pork sauce to vegetarian.
It's the way we've always done our business. But you can't serve a vegetarian a pork sauce. You can't quite order a steak well done and expect your criticism to be taken seriously.
This might just be one of the worst complaints in culinary history. And of course, Gordon Ramsay knew just how to handle it. Um, it's really weird for you to give me a piece of paper.
What are you trying to get at? Well, we we were there. Um, and the guy that had that steak said that it was dry.
It was not It was flaky. It was terrible. Mate, I mean, honestly, I mean, if you had a bad experience in my restaurant, I mean, why why didn't you say anything at the time?
Well, we take your custom very, very seriously, but I mean, considering like you guys are coming to Australia and bringing that steak, like I know, but you're being a little bit stupid. Come on. But it shouldn't be served up in the first place.
What do you mean it shouldn't be served up in the first place? Well, I mean, would you would you be happy that your staff member actually let that out? How how do they ask them the steak to be cooked?
Well done. It's clear that in the kitchen, but you asked the you asked for the steak to be cooked well done. And these are well done steak.
Oh, come on. What is this? How sad is this that you asked for a steak to be cooked well done.
Okay, now whatever quality of beef it is, it's has gone past any form of taste when you've cooked it well done. So, you present me with a picture, God bless you, and you say, "Is that right? " I don't eat steak well done.
That's your prerogative cuz you're the customer. But unfortunately, you're never going to identify the quality of a beef when the steak is well cooked. So, I'm really sorry to piss on your bonfire, but it's a bit of a stupid question.
Thank you. Can I give you a paper back? Yeah.
[laughter] Oh my god. I thought it was an intelligent interview. What a disaster.
Even I can talk better. That's horrible. It's absolutely horrible.
Are you kidding or No, I'm not. Oh, you're serious, Dad? I wouldn't even feature my dog.
Why didn't you like it? She said this steak was too tough. Which doesn't look tough to me.
Your mouth. I don't care. But you're just walking around looking for trouble.
Why don't you just sit down and stop trying to cause trouble? There we go. Ladies, welcome.
Good evening. Hi. How are you?
So sorry about the old bag. Yeah. It's safe to say it's not only customers Gordon Ramsay is known for lashing out at.
It's actually the chefs themselves who have the hardest time. One perfect example is Josh. Now for a little breather.
Let's take a moment to witness one of the rare moments Gordon Ramsay is actually impressed by the chef's cooking skills. You can close your eyes and actually count flavors, the seps, the walnuts, the pasta. Very good.
This is the kind of food you should be serving. Real hearty, rustic, wholesome Italian food. Rich with tomatoes, nice texture in the meatball and a perfectly cooked linguini.
Lovely. Your job involves being constantly surrounded by food. It's very easy to build a pantryfunded physique.
But despite being one of the best chefs in the world, Gordon Ramsay always seems to be in shape. Steven Colbear once decided to ask how that's possible. I wasn't going to ask you this, but one of the things that struck me this time and last time you came out here, shook your hand, gave you a pat on the back.
You're really fit. Is it hard for a guy who's eating food all the time to stay fit? You see, because I'm a chef, you want me to be a fat, don't you?
So chefs are fit today. And also you think all the copper pans we lift, frying pans, all that beef, you you got to be you got to be fit to survive. So this is copper pan.
This is copper pan. Copper pan. And this is uh Yeah, this is serious copper pan.
But it turns out Steven Cob Bear wasn't the only person intrigued by Gordon Ramsay's physicality. I'm always surprised when you show up because first of all, you're very strong. Your handshake alone is intimidating.
And physically I will say that I find it off-putting uh that a chef is in such excellent shape because it to me the message is I will not eat my own cooking. No, come on. Uh no, it's a good point.
I um I was a fat chef once. I was Yeah, I was overweight and I was u I think we've all put a bit of weight on somewhere in our life. No.
Yeah. Ever been Have you ever been pudgy? I am right now.
[laughter] I see you with my clothes off. It's a disaster. No, I I suppose when you get to your 40s, um I'm always a little bit more cautious.
So, uh I eat well, but I train hard. You do? I You do the triathlons, right?
Are you still doing that? Yeah, Iron Man. Yeah.
In fact, I've managed to coach my wife into doing one because I said, "Look, I've found out a great way of spending more time together. Do you fancy renewing our vows in Hawaii? " And literally the day before, if you don't mind, I'm going to do an Iron Man.
Oh, yeah.
