Quote:
Originally Posted by Dottore
I don't understand why anyone puts up with Gordon Ramsay.
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Well, chefs in kitchens do tend to get all worked up over things.
And there is this thing we call Coup de feu, and it basically means the heat of the battle.. Stuff get's said.. but afterwards you go drink a beer and fogettabout it.
I used to do restaurant waiting as an internship, reasonably fancy restaurant.
At some point they had 2 kitchen staff leave unexpectedly so they were short staffed.
Owner , the Master chef asks me if i'm willing to help out. could have said no , but figured why not.
Day 1 they ask me to cut some stuff julliene.. supposed to be 2mm thick 4cm long
But that's the kind of stuff you learn in cook-school.. 3-4 years , cutting cutting cutting, till it's muscle memory.
i never had that.. so obviously my Julienne looked like iregular french fries instead.
The chef (not the master chef) goes ballistic on me.. And me , bigmouth that i am , yell at him from across the kitchen to tell him to put a sock in it cause i'm not impressed.
Obviously chef is not used to back talk, as most aids are glad to get a position in that kitchen and suffer gladly.
He goes completely ape ****, and throws a sauce pan my way
I duck (used to **** being thrown at me from dear mother at home)
and i throw an even bigger pan back at him.. knocking some stuff of the burners, a lot of clanging and banging
Master chef, he's in the restaurant , talking to some guests, hears with his finely tuned ear, that there is some muffled noise coming through the double doors to the kitchen, he excuses himself, gently walks to out the restaurant as if nothing happened, first door, second door closes behind him and he storms in the kitchen
WTF !
I'm like, well you can tell bozo over there, that if he wants Julienne, he better cut it himself, cause at least he trained for it.. And if he wants Julienne from me, he better ask me nicely instead of biting my head off and throwing pots me.
and if he doesn't , i'll gladly show him how to filet a fat pig in a chef's suit instead
Master chef goes, right, you report back tomorrow after lunch, i'll show you some basics, and you , looking at the chef, sort this **** out and make sure i do not hear a single peep out of this kitchen for the rest of the evening.
The next day i got private tutoring from a Masterchef of Belgium
But obviously 2 hours only get's you far enough to realize it's not that easy... and cutting technique really takes a lot of practice..
anyway, Chefs in Europe are high strung and can make a lot of noise.. I haven't seen much from Ramsey that i haven't seen in other kitchens.. though he does swear a bit more ...