Louise's Reviews > Roasting in Hell's Kitchen: Temper Tantrums, F Words, and the Pursuit of Perfection

Roasting in Hell's Kitchen by Gordon Ramsay
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Mar 19, 2009

really liked it
bookshelves: biographies
Read in February, 2008

Anyone who enjoys the Hell's Kitchen series will enjoy this book. Surprisingly, Ramsay admits that he has some problems with his mouth! Sheesh, do ya think? lol After perusing this bio, you'll come away with a completely different respect for those who endeavour to take up the Chef profession and it is by far a hell of a ride. You'll also have a deeper understanding and respect for what goes on in the kitchens of the world you visit. To you, you order an item off the menu and bam! it's put on the table in front you. Read the book...you'll feel differently.

From inside dusk jacket:

"Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. For the first time, Ramsay tells the full inside story of his life and how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction, his failed first career as a soccer player, his fanatical pursuit of gastronomic perfection and the TV persona - all of the things that made him the celebrated culinary talent and media powerhouse that he is today.

In 'ROASTING IN HELL'S KITCHEN' Ramsay talks frankly about his tough and emotional childhood, including his father's alcoholism and violence and their effect on his relationships with his mother and siblings. His rootless upbringing saw him moving from house to house and town to town followed by the authorities and debtors as his father lurched from one failed job to another.

He recounts his short-circuited career as a soccer player, when he was signed by Scotland's premier club at the age of fifteen but then, just two years laters, dropped out when injury dashed his hopes. Ramsay searched for another vocation and, much to his father's disgust, went into catering, which his father felt was meant for "poofs."

He trained under some of the most famous and talented chefs in Europe, working to exacting standards and under extreme conditions that would sometimes erupt in physical violence. But he thrived, with his exquisite palate, incredible vision and relentless work ethic. Dish by dish, restuarant by restaurant, he gradually built a Michelin-starred empire.

A candid, eye-open look into the extraordinary life and mind of an elite and unique restaurateur and chef, 'ROASTING IN HELL'S KITCHEN' will change your perception not only of Gordon Ramsay but of the world of cuisine.

Gordon Ramsay's radical career change at the age of seventeen led him to London and to huge success as chef, restaurant-empire-builder and celebrity. At thirty-two Ramsay established 'Royal Hospital Road', which has received three Michelin stars. He has since opened seven additional restaurants in London, taking his tally of Michelin starts to eight, and has started global expansion with restaurants in Tokyo and Dubai. Ramsay has published nine bestselling cookbooks and stars in the successful television series "Hell's Kitchen."

From the back cover of the dust jacket:

"I've got the wonderful family, the big house, the flash car in the drive. I run several of the world's best restaurants. I'm running round, cursing and swearing, telling people what to do, my mouth always getting me into trouble. They probaby think: that flash bastard. I know I would. But it's not about being flash. My life, like most people's, is about keeping the wolf from the door...When I think about myself, I still see a little boy who is desperate to escape, and anxious to please. The fact that I've long since escaped, and long since succeeded in pleasing people, has made little or no difference. I just keep going on, moving as far away as possible from where I began."
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