Entertainment
Celebrity Then And Now
Publication: RidiculouslyExtraordinary.
Posted by Ryan Neal
760a631d0dea2ae92cb6e9f7b157b927
Entertainment
Celebrity Then And Now
Publication: RidiculouslyExtraordinary. Posted by Ryan Neal
760a631d0dea2ae92cb6e9f7b157b927
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Gordon Ramsay

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Famous For:
Hell's Kitchen, The F Word, Ramsay's Kitchen Nightmares
Networth:
$190 Million
Currently Known For:
Chef, Restauranteur, and Food Critic
Famous Years:
2004 - Present
Birthdate:
November 8, 1966
Gordon Ramsay


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  Famous For:
Hell's Kitchen, The F Word, Ramsay's Kitchen Nightmares

  Networth:
$190 Million

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“I don’t like looking back. I’m constantly looking forward. I’m not the one to sort of sit and cry over spilled milk. I’m too busy looking for the next cow.” The second of four children, Gordon James Ramsay Jr. came into this world on November 8, 1966, in Johnstone, Renfrewshire. Because his father was a violent and abusive alcoholic who struggled to keep a job, Ramsay described his early childhood as “hopelessly itinerant” before the family finally settled down in Stratford-upon-Avon in 1976. Ramsay focused his childhood frustrations in sports and discovered his passion for football at the age of 12. He was chosen to play for Warwickshire and dreamed of becoming a professional athlete before a string of injuries threatened that dream.Advertisements:


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By the age of 16, Ramsay left home and spent the next two years living in a flat in Banbury before he tried out with the Rangers football club in 1984. During the trial, he seriously injured his knee at training but refused to give up on his dream and played on the bad knee. With football no longer an option for his future, Ramsay turned his attention to the kitchen and pursued his interests as a chef. By the age of 19, he enrolled at North Oxfordshire Technical College to study hotel management, which introduced him to culinary school completely by accident.

With his interest in the culinary arts blossoming, Ramsay worked as a commis chef at the Wroxton House Hotel and later ran the kitchen for Wickham Arms until his affair with the restaurant owner’s wife complicated the situation. He moved to London and worked in various restaurants before he accepted a position at Harvey’s under the watchful eye of Marco Pierre White. “If you want to become a great chef, you have to work with great chefs,” Ramsay says. “And that’s exactly what I did.”

Ramsay spent almost three years at Harvey’s until he could no longer stomach White’s raging temperament. This led him to France to study French cuisine under Albert Roux at Le Gavroche in Mayfair. He spent a year at Le Gavroche before following Roux to a ski resort in the French Alps. Over the next few years, Ramsay hopped from restaurant to restaurant and learned everything he could from Michelin-starred chefs like Guy Savoy and Joël Robuchon. After three years in France, he took a job as a personal chef on the private yacht Idlewild, which introduced him to Italian cuisine as the boat traveled between Sicily and Sardinia, Italy.

Once he returned to London, Ramsay was appointed the head chef at the three-Michelin starred La Tante Claire in Chelsea. Within months, his mentor, Marco Pierre White, offered him the head chef role at his newly renamed restaurant, Aubergine, which earned its first Michelin star under Ramsay’s hand in 14 months. After earning a second Michelin star in 1997, Ramsay severed ties with White and the restaurant when he learned of plans to make it into a chain. The decision was difficult, but it marked a huge turning point in Ramsay’s career as he later described it as “the most important day of my entire cooking career; the most important decision of my life.”

Building His Reputation: Ramsay Style

“The minute you start compromising for the sake of massaging somebody’s ego, that’s it, game over.” Ramsay opened his own restaurant—Restaurant Gordon Ramsay—in Chelsea in 1998 and became the first Scot to achieve an impressive three-Michelin star rating. By this time, he was one of the most well-known chefs in the industry and opened a series of restaurants including Petrus, Amaryllis, and Gordon Ramsay at Claridge’s. He also ventured into television with Boiling Point (1998) and Beyond Boiling Point (2000) before he became a staple on British television in 2004 with Ramsay’s Kitchen Nightmares.

Going on to star in Hell’s Kitchen on the BBC in 2007, Ramsay slowly made his way to America in the US version of Hell’s Kitchen where he quickly became a fan favorite thanks to his short temper, extreme perfectionism, and use of expletives. He went on to host the US version of Kitchen Nightmares (2007-2014) and added in The F Word (2005-2010) and Gordon Ramsay: Cookalong Live US (2009). In 2010, he launched his next hit series, MasterChef US, which is still on the air today and accompanies Hotel Hell (2012-Present), MasterChef Junior (2013-Present), and Gordon Ramsay’s 24 Hours to Hell & Back (2018-Present).

With each series showcasing his fiery personality and temper, Ramsay has garnered widespread appeal around the globe despite ongoing criticism that he’s an “arrogant, narcissist bully.” So, what’s the 52-year-old like behind closed doors?

The self-described perfectionist is a dedicated husband and father even though he’s quick to admit that most of his time is spent in the kitchen. “There’s a bond among a kitchen staff, I think,” he says. “You spend more time with your chef in the kitchen than you do with your family.” Ramsay tries to spend quality time at home with his wife, Cayetana Elizabeth Hutcheson, whom he married in 1996. They quickly started a family with the births of their five children—Megan, Holly, Jack, Matilda, and Oscar. Today, they divide their time between their estates in London and Los Angeles.

Apart from his life at home and his impressive career, Ramsay knows his fiery temper is part of what sets him apart in the industry, but he says it’s all part of that competitiveness he learned early in his childhood. “As a soccer player, I wanted an FA Cup winner’s medal. As an actor, you want an Oscar. As a chef, it’s three-Michelin stars, there’s no greater than that. So, pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate,” he says.” That’s why he’s so hard on young chefs entering the industry. Ramsay knows what it’s like to start out after fighting his way to the top over three decades ago. “The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality, and more importantly, delivering on the plate,” he says. “So, you need to be strong. Physically fit.” Ramsay is certainly that and more!

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