Gordon Ramsay is known as much for his kitchen antics as he is for his food. But it turns out there’s more than meets the eye to the "Kitchen Nightmares" superstar chef.
On Monday, Ramsay participated in a Reddit Ask Me Anything (AMA) with fans and revealed some surprising facts about himself and ever-growing culinary empire. Fans asked about his favorite foods, career advice, behind-the-scenes extras on his shows and how he manages to balance his over-exposed media career while maintaining dozens of restaurants around the world.
Check out a few of our favorite new facts about chef Gordon Ramsay.
How do the kids on MasterChef Junior really know how to make all of those elaborate dishes? Do they get trained beforehand?
“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.”
Is there any food you won't try?
Ramsay explained that as a chef he feels its his duty to try everything—even a beating cobra heart-- at least once but he does draw line somewhere.
“The only thing I draw the line at is eating overcooked food. There is NOTHING worse than an overcooked brussels sprout. The smell is disgusting.
How do you chef balance your time between family, shows, restaurants, appearances, etc?
“I...I multi-task very well. And I am never in one place too long.”
“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!”
How does the chef like his eggs prepared?
“I have to say, scrambled. Over a slice of sourdough bread that has been grilled, and then sort of doused with Worcestershire sauce. 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.”
"Wake up you Donkey!" a cocktail made with Tanqueray gin the chef describes as “sort of spicy and fragrant.”
What's your favorite Disney movie?
“It has to be Ratatouille.” (Of course.)
How does you really feel about the prestigious Michelin rating system?
"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."
What's the biggest piece of advice you can give a young, aspiring chef?
“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.”
After thanking AMA participants Ramsay parted with a witty piece of advice. The chef says to “never trust a fat chef, because they've eaten all the good bits.”