Years back, I discussed how Gordon Ramsay was a Blackstone joint and why he was spun the way he was. This was before it was pseudo-analyzed as something that could never be really understood, or something, as it often is now in all this fluff online. He was a guilty pleasure then and now, and truthfully I respect his screen presence; his reactions when not blown out of proportion or staged for a bit are indicative of lots of hard work and perseverance. Authentic. To run a kitchen successfully, efficiently and to find the harmony in doing so – why you fucking had the idea in the first place – requires a lot of straight up dickishness, or at least what appears to be so. In reality it’s standards and expectations plainly spoken when you don’t have the time to finesse the message. You can’t, or you are buried and fucked. And someone who can’t take a bit of railing when they fuck up most likely won’t be able to dig themselves or anyone else out of a premature grave.
The humming food service kitchen is something to behold. Unfortunately that’s not super prominent in Ramsay’s productions. They focus on individual triumph, but not so much chicanery. Honest winning, I guess, in this little bubble that has a never-ending supply of fish and beef and much more from all over the world delivered to the Las Vegas desert within a business day.
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