The Art of Fine Dining: A Conversation with Chef Ramsay

Chef Ramsay would like the food because all my food is good, how much dressing would you like? The danger is that three-quarters of the start and inside salad we've got inside the salad is the romaine, the um the walnuts, and you've got your blue cheese as well. And that's one portion, it's massive salads are large and it's usually good. It's an entree, thank you wow, it's bland.

The vinegar dressing is so juicy, the um vinaigrette dressing is so strong just overpowering me throughout the salad. Yeah, so acidic. I already know did you mention to the chef yeah no one listens to me. You knew it was wrong, you told them but no one's listening to you. Sorry my life, but why is that? Martine doesn't listen to me and he has an issue taking anything from a female. Does this chauvinistic stance yes some of it that's absurd I understand disgusting I'll let him know thank you.

I am embarrassed by the food, just think that it can all be improved immensely. Martine your vinaigrette is too vinegary okay you know what is wrong with it because uh we've been running this food for many years, Martine you heard me right just letting you guys know what he's saying. Okay thank you.

This is gonna be the seafood crepe, I'm gonna set that in front of you here it looks like a pie basically if they take the dish they line it with the with the crepes they fill it with the items fold it back and then they bake it. They're not like your typical french crepe but why would you call it a crepe if it's not really any crepe I think when the seafood comes out it just looks like a slurpy mess of black.

Can I have a word with your uh big brother is he here or not, he's unfortunately not. He will be here for dinner service tonight okay all right enjoy thank you. Oh that is hideous it's hot in parts like in the middle but on the side there's stone cold you want me to take it is the oven not working no the oven's working fine can't serve this and expect customers to flood through the door I understand how long have you been here, the martin too long. You're not wrong there, Martine lost his mojo around here many years ago if you got someone who doesn't care about the food they're putting out what do you have.

Martine said it's hot in the middle it's cold on the sides he doesn't like it thank you oh how long has that been under the grill because it looks like it's been overcooked. It's piping hot is he microwaving that I don't know, girl yes when normally something's that piping hot like that it always tells you that it's been microwaved can you just check with a chef okay I'll check listen thank you.

Okay Martine the quiche is warmed in the oven yeah hasn't seen the microwave nope. Chef um quiche no microwave I asked him if he put it in he said no I'm convinced this has been microwaved look at it it's congealed it's just like a rubber puck sometimes if he gets a little backed up I've seen him do it before backed up this is ridiculous you

"WEBVTTKind: captionsLanguage: enchef ramsay would like the food because all my food is good how much dressing would you like dangerous about three quarters of start and inside the salad we've got inside the salad is the romaine the um the walnuts and you've got your blue cheese as well and that's one portion it's massive salads are large and it's usually good it's an entree thank you wow it's bland the vinegar dressing is so juicy the um vinaigrette dressing is so strong just overpowering are you throughout the salad yeah so acidic yep i already know did you mention to the chef yeah no one listens to me you knew it was wrong you told them but no one's listening to you sorry my life but why is that martine doesn't listen to me and he has an issue taking anything from a female does this chauvinistic stance yes some of it that's absurd i understand disgusting i'll let him know thank you i am embarrassed by the food i just think that it can all be improved immensely martine your vinaigrette is too vinegary okay you know what is wrong with it because uh we've been running this food for many years martine you heard me right just letting you guys know what he's saying okay thank you this is gonna be the seafood crepe i'm gonna set that in front of you here it looks like a pie basically if they take the dish they line it with the with the crepes they fill it with the items fold it back and then they bake it they're not like your typical french crepe but why would you call it a crepe if it's not really any crepe i think when the seafood comes out it just looks like a slurpy mess of black can i have a word with your uh big brother is he here or not he's unfortunately not he will be here for dinner service tonight okay all right enjoy thank you okay oh that is hideous it's it's hot in parts like in the middle but on the side there's stone cold you want me to take it is the oven not working no the oven's working fine can't serve this and expect customers to flood through the door i understand how long have you been here the martin too long you're not wrong there martine lost his mojo around here many years ago if you got someone who doesn't care about the food they're putting out what do you have martine he said it's hot in the middle it's cold on the sides he doesn't like it thank you oh how long has that been under the grill because it looks like it's been overcooked it's piping hot is he microwaving that i don't know girl yes when normally something's that piping hot like that it always tells you that it's been microwaved can you just check with a chef okay i'll check listen thank you okay martine the quiche is warmed in the oven yeah hasn't seen the microwave nope chef um quiche no microwave i asked him if he put it in he said no i'm convinced this has been microwaved look at it it's congealed it's just like a rubber puck sometimes if he gets a little backed up i've seen him do it before backed up this is ridiculous youchef ramsay would like the food because all my food is good how much dressing would you like dangerous about three quarters of start and inside the salad we've got inside the salad is the romaine the um the walnuts and you've got your blue cheese as well and that's one portion it's massive salads are large and it's usually good it's an entree thank you wow it's bland the vinegar dressing is so juicy the um vinaigrette dressing is so strong just overpowering are you throughout the salad yeah so acidic yep i already know did you mention to the chef yeah no one listens to me you knew it was wrong you told them but no one's listening to you sorry my life but why is that martine doesn't listen to me and he has an issue taking anything from a female does this chauvinistic stance yes some of it that's absurd i understand disgusting i'll let him know thank you i am embarrassed by the food i just think that it can all be improved immensely martine your vinaigrette is too vinegary okay you know what is wrong with it because uh we've been running this food for many years martine you heard me right just letting you guys know what he's saying okay thank you this is gonna be the seafood crepe i'm gonna set that in front of you here it looks like a pie basically if they take the dish they line it with the with the crepes they fill it with the items fold it back and then they bake it they're not like your typical french crepe but why would you call it a crepe if it's not really any crepe i think when the seafood comes out it just looks like a slurpy mess of black can i have a word with your uh big brother is he here or not he's unfortunately not he will be here for dinner service tonight okay all right enjoy thank you okay oh that is hideous it's it's hot in parts like in the middle but on the side there's stone cold you want me to take it is the oven not working no the oven's working fine can't serve this and expect customers to flood through the door i understand how long have you been here the martin too long you're not wrong there martine lost his mojo around here many years ago if you got someone who doesn't care about the food they're putting out what do you have martine he said it's hot in the middle it's cold on the sides he doesn't like it thank you oh how long has that been under the grill because it looks like it's been overcooked it's piping hot is he microwaving that i don't know girl yes when normally something's that piping hot like that it always tells you that it's been microwaved can you just check with a chef okay i'll check listen thank you okay martine the quiche is warmed in the oven yeah hasn't seen the microwave nope chef um quiche no microwave i asked him if he put it in he said no i'm convinced this has been microwaved look at it it's congealed it's just like a rubber puck sometimes if he gets a little backed up i've seen him do it before backed up this is ridiculous you\n"