Gordon Ramsay Eats His Last Meal

right, I'm Gord Ramsey and my

last

meal

would be a full English breakfast, butter chicken, chicken wings and an In-N-Out beef wellington burger with a delicious mono 47 gin and tonic and finally a delicious sticky toffee pudding Fried Mars. dessert bar every person has exactly two things in common we all have to eat and we're all going to die today we're joined by world-renowned Chef 17-star television icon Misha on YouTube's most controversial grilled cheese maker Gordon Ramsey welcome to the program you have to get it at the end, didn't you hear? You're one of the most successful chefs of all time, one of the most successful people of all time and you still have punk kids like me making fun of a single grilled cheese that you made and I officially apologize for that, yeah, you're kind of of seventh child that I didn't know I had because you just come back and constantly irritate me, um, and rightly so, with that grilled cheese, I'm not.

I'll explain the problems, but I was at the end of nowhere. I was faced with time and those little moments, would you believe we do that and our downtime? But I will admit it live for the first time with you personally. It's not good enough for everyone, that's emotional growth. Can we give that up for Gordon? um, I'm going to blame Justin Mandle. Justin Mandle was supposed to be some kind of amazing social media producing talent and man, did he say he looks good. It looks good and then when those comments started coming in I just said yeah, die to cover, hide quick, sometimes the dish just has to go off, also if I'm your 7th child I didn't get a Christmas present this year . but that's totally fine, we have next year, everything will be fine, uh, we're going to eat your

last

meal

today, it's something you've thought about before, um, Joe, not really, I'm not a good person to begin with. to talk about morbid death and um, every time I go see my grandparents, um, and you know, uncles and aunts who are on their deathbed, God forbid this food is always served through a damn tube, so I get asked this question several times, you are the first person.

I actually sat down and talked about it, so I'd like to celebrate my last meal a couple of years before I die. That's a much smarter option just so you know to take a look at what the role is going to be. run like who is drunk who is good who is bad who is criticizing me uh who is speaking well um and I also think that when it finally happens um it's going to be a massive celebration I hope to receive an invitation for that although I didn't receive one to the party Christmas Gordon is coming for your first course we have a full English breakfast we have your own soft scrambled eggs with a bit of fresh white winter truffle T the season roast cherry tomatoes fried bread hash brown or roast potato as you might call it back sausages and bacon blood sausage enjoy, man, right now I'm like a pig, you and me, both of us, I swear to God, just two pigs swimming, man, first of all, my mom would kill me if she saw me putting white truffle in my scrambled egg, she would kick my ass, let's make that absolutely clear.

I grew up in a counselor state. I'm not really sure what the references are in the US like government housing, yes government housing and messy legs were a dream, so this reminiscence you know how to sort. five six years old and you just woke up smelling like bacon mom was baking bread the idea of ​​you know $250 a kilo of white truffles almost the scrambled egg man she would kick my ass so I'm going to tuck your mom in we're not here right now, it's just us, man, yeah, delicious, thanks, that looks good, this is the Scottish diet, by the way, this is something that, every time we come home to Scotland, I always get greasy.

Spoon Little Cafe and it's kind of a happy and sad ending because it takes me back, but the last breakfast I had in Scotland was with my dad, and sadly it was the last time before he died, but we just sat there eating a amazing full english breakfast. You grew up on the EST Council. You grew up desperately poor. You are dead for much of your life. It was abusive and a dead blow and your mother did everything she could to provide for you. Like you found salvation through sports through football, what lessons about mental toughness did you learn from that that you carried into the world of cooking?

Yes, that's a good question. I think you know that level of resilience when you know that you simply have no other option. go back you need to move forward so that the additional Drive is self-motivating MH you dig deeper and find gears that you felt you had never had. I had the added pressure of having a younger brother 15 months apart who was unfortunately getting into drugs, so that was a moment where I was reflecting. Here is the other side of this. If you don't get together, you could be known as your father, uh, and become like your little brother, so you take that negativity and use that area that you know. and time in your life to be a springboard to get out of there and that sport connects driving the team captaining the team being super motivated um really play well, especially when you're running a business, you have to establish a leader and I've always been a firm believer. in dusting itself off, so what is it, you know what the problem is and you know, come back and come back to me with a solution.

In fact, I'm one of the chefs who really took me under his wing, Chris Morning. Sorry, I hope you're seeing this buddy, uh, but he refused to hire culinary school kids, he only hired athletes. I mean, his CDC was defense at UCLA, his Sue Chef now food and wine, the best new chef was a softball player because he was like. athletes understand the hierarchy, they understand what it means to feel uncomfortable and they understand how to overcome situations, the solutions today, you accelerate, you know, 25 years later, just the power of a chef today, both men and women, they are built as athletes tools of marketing um peak their game physical fitness um and so I think chefs in the future will end up being like sports players will be traded will be bought will be signed U because that's how things are going and that's what they deserve no absolutely um I want to talk very quick about your brother you mentioned that he was younger than you ended up being a heroin addict living on the streets you and him obviously grew up in roughly the same environment yeah do you think it's nature, nurture, sheer will spirit, you ended up like a titan of industry and he ended up on the streets, a combination of both, yeah I think when you favor a child within a family, he was my father's blue eyed boy and then when that Disappointment takes After all, the ramification on his shoulders was devastating, so he and dad fell out, he tried to go into the army, he got caught stealing, so he never progressed in those first few rounds of that training, I think when you favor someone and I always I get.

Oh, so you have six children, which one is your favorite, it depends on who it is with because we have our moments during that 12 month period where we spend quality time together, but you should never single out one in a large family and say that it is my favor because it could come back to bite you in the ass where am I in terms of your favorite children? um, right now, you just put your foot on the ladder because these truffles in the scr like this are delicious. By the way, seriously. Thanks, I was going to say, no, don't criticize our food like you did with the hot one.

Wings, man, you destroyed them, uh, those wings were and that was like sucking my grandfather's toenails, uh, they were that bad, I sure knew that. They were bad, okay and when you got a sauce like that masking that dry chicken, I said next time I'll provide the wings, well hey, speaking of wings, we have plate number two, all right, Gordon for plate number two, We have butter chicken. garlic none, we have basmati rice, we also have an In-N-Out double double animal style, of course, and then we have some buffalo chicken wings, which were soaked overnight and brushed with a light flour dusting and then They fried at 375 until crispy and juicy. better than hot, fucking amazing, seriously, honestly, this is just heaven, I mean, although I didn't want to talk about my kind of funeral, uh, now you give me an idea of ​​a perfect menu, uh, but I want to be there like Against being in a box, I can't talk to anyone, so we should do a rehearsal a year before.

I feel like you're never going to die, even though I feel like you've been training your whole life to just one day meet death and tell it to go away itself. I've been close, you know, yes, we have been. We have been knocking on death's door several times. I get a little nervous about the shiny Flor things I have. I return to the reality of how I started and those firm reminders of what it's like to be back in the cold, so I need to lose control and jump out of a helicopter in the middle of the Amazon Guyana repelling a 300 foot waterfall. and you know, hunting a giant alligator at night for food and diving with great white sharks, there's always that moment where I love that moment, but you also have that moment, oh, at the same time, God, this could have been so horrible. wrong, hey, it's a moment Mor, remember death, remember life, please dig deeper.

I will eat wherever you eat. I'm going to start with the burger because, these guys are amazing, the fact that everything is sautéed locally, they stay in. California is a perfect self-service, you don't have any hassle and you roll down the window. I give a little $100 bill as a big thank you and pick up my double double, uh, yeah. Gosh, seriously, it's the best recreation I grew up eating. This, oh god, oh fucking hell, I mean, this is like delivered to the set. I mean, it's obviously 20 minutes and a half hour long, but it's still so good, it's amazing and I also took them as inspiration when I opened my first burger shop in Las Vegas. everyone said it will never work it will never work and then how do we come up with the difference?

How can we stand out from the crowd? So I use the banking suite below for about 9 months. I had all these little miniature barbecues. I started making the mixture with the ribs and then the secret and the turning point for me is why I started basing these burgers on devire butter and our devire cows are full of fat and the grass and what they graze on is just amazing. dark yellow butter, yes, really, but when you caramelize Josh over those coals, the flavor was like this perfect benette and that was what set our burgers apart in Las Vegas and, to this day, they are brushed with this beautiful deure butter, um, yeah, amazing. inside and out they are brushed with animal-style mustard God, that's cool, tell me about the fish head curry you had with the Indian dishwashers at your first restaurant job as a teenager that got me to where I am today. and those moments in life where I'm sitting with a group of amazing Pakistani men MH who were amazing kitchen porters NF um didn't show up.

I was the last one in, so I was the first one to be called. I was absolutely screwed at 3:30 in the morning. I was starting to like the 21st hour kind of thing. It was 4 hours before we went to breakfast and the two guys you know grabbed me by the shirt and said, "Hey, you have to come eat." I told him I can't eat. At this time of morning I could smell this incredible scream coming from the south cantina when the lights were off. There was water in plastic cups and these bright orange cups. And then they delivered this amazing salmon head fish curry.

Boy, no, it was a turning point because I just couldn't believe I was cooking in this five star hotel, the food is and now with these Kitchen Porters, um, they just gave me one of the tastiest Coors ever. that moment. respectful, then I wanted to start working more nights, after that, but when I left that shift, I picked up a catering magazine, one of our trade magazines, and on the cover was Marip Pier White and still to this day, every time that someone mentions Curry. and even to understand how to make one properly out of respect for the guys who really took care of me, I went to India and while we were filming with TV, but the real reason was to pay tribute to those kitchen porters who made that salmon head fish.

Because that was a break I never saw coming and I took advantage of the moment left at 8:00 in the morning, ran to the train station, jumped on the ferry, got to Marco around 9:30 and told him that I just finish a whole night and uh I want to work for you amazing man well please try our Alla Burbank butter chicken curry oh wow amazing and the secret to this is the butter uh the chicken is the tomato sauce, it is fragrant, has a pleasant garam masala sensation. and it's not too rich, my goodness, I love that you talk about learning the Indian technique because there are many fine dining chefs who have all the Michelin stars they talk about.

I cook Thai flavors with French technique, everything ends with French technique, but for me. The Indian technique that makes Tara likeburning the spices with hot oil is so unique and so endemic to why the cuisine is so good, yes, but also this part is medicinal in terms of how they grew, after leaving Rishan, I went down to Carol and I spent 10 days in an ashram and I thought I understood vegetarian cooking, but my goodness, the local villages sent their children to school there, so the discipline with these 8 and 10 year olds and the way they cooked was incredible. what I need to do Josh, and even though everyone thinks you have the top, why are you doing this, no, I need to keep adding chapters and I can't let it go, especially the learning technique, so there's something pretty cool about being educated, but also You must have the humility to be defeated because it is easy at the top.

Do you think you are something like that? Eat a chicken wing, eat a chicken wing. I'll ask you awkward questions later, do you think? You're kind of addicted to getting hit like that because, I mean, you grew up. Sports tend to be a pretty abusive world. Kitchens tend to be a pretty abusive world. I guess depending on your definition of motivation versus abuse, but you had a line in your 2007 book Humble Pie that said that with my dad the abuse was meaningless, but with Marco Pier White, the more he fucked you, the better you became for yourself, what's the difference between motivation and abuse like that yeah it depends on how they are how to perceive that individually mhm I think there's always something incredibly positive that comes out of something bad and that's why being on my butt in life and having that kind of discouraging thought, you know, can I get out of this state of advice?

Can I get away from uh? my dad, I can make my life better, I can, I can, I can make a better life for my family one day, I didn't even think about it, CU, at that moment, you are, you are selfish, you are focused and therefore you are you. You're motivated, so whether you're on a basketball court playing for the Lakers or in a Super Bowl or in a Top Flight kitchen, the price you pay for that knowledge is ruthless and the training camp before you get to those big moments it's horrible and and then you have to be prepared to take the consequences and with Marco I took the consequences but I never complained about it and all of that made me cry um we still laugh about it now in terms of and I told him on many occasions Marco stop dining at that uh and people were asking what he was really like the guy was a genius the guy was an absolute genius 19 years old when I was next to him so he was only 25 26 that time 6 years older than me 25 God, it's like a horse walking a dog, it's crazy unbelievable, they are delicious, thank you, um, you've also said that the restaurant industry has lost too many chefs to addiction, suicide, depression, those are all things that are They call them diseases of despair and one of your chefs, David Dempsey, also suffered that fate.

What is it about restaurants that uniquely fosters those problems and also how do we solve them? Yes, God, that's a tough question. First of all, you're never going to fix that overnight. I think that's the frustrating part. It's a bit like sport, everyone thinks it's a cool image and it's a rock and roll image, but it's not, it's a trained mentality mentally, physically, uh, adapted, you know, and those who can't get there They think some controlled substance will help them get there. um if you turn around and tell me the night you know we had dinner Harvey Nichols uh the night he died, I had never believed you because this guy was so fired up and energetic and excited and um I started to realize you know He had problems, but nowhere near that magnitude, so it's not a Rock and Roll lifestyle.

You know, it's a completely controlled disciplined environment and we talked earlier about the discipline of the Chef today. It's on par with athletes so a lot of people think you need that sub because it's rock and roll to stay at that level it's absolute yeah it's the worst um and that's the downside of the industry because when They are not achieving it, they become depressed and mentally scarred because they have not done it. They achieved what they set out to do, no one manages their expectations, yes, and that's why you can't dream of playing in the Premier League unless you're good enough to be there, it's the same as cooking, you can't dream of cooking. three stars unless you are made for it and I think the sad thing is that there is no clue, don't let yourself be catapulted overnight, there is no such thing, eh, in any success, so, it is a failure in the industry and that's what led me to do that.

The documentary and going to Honduras, Colombia and then making that three Michelin star cocaine was a real eye-opener and terrifying, I mean literally, because it was petrifying how easy we did it and how quickly we got it done. and then to see 37.5 tonnes coming into the UK um and I lose a chef because he's having a couple of ground beans uh after dinner uh yeah, mortifying it was interesting, you said one of the reasons why people get depressed in You cook and resort to substances like that because they simply haven't made it. Do you regret the way you acted? he says getting back to the boiling point documentary about the way you have acted in high pressure situations no, not at all, I don't regret it, mom, I have handled completely different kitchens, yes, of course I do.

I was trained that way, so I certainly didn't play the victim. I didn't know any better, of course, I certainly could never run a business. But boy, could I cut my ass off? um and the biggest thing I did when I earned my third mission star was step back, reflect, review, divide and conquer, let it rain on you, look at people like Alan Ducas and sadly the late Joe Roberson. They have four three star restaurants and they haven't been around them for the last 10 years, yeah, so I go back to those days in Rober Shan's kitchen and I thought Marco was tough, this guy was a complete nutcase and if I don't out copper pans, they were plates and um, the kitchen was a bit like this, we're all behind this line, there were 12 of us stuck behind there and then in front of the hot plate, there was this toilet and, uh, it was about bursting out because of a pu uh, around 9:30 I hadn't been to the last table and there was a key on the pass so I grabbed the key and ran to the bathroom and came out and got completely beat up because it was Mr.

Roberson and no staff could urinate. there and I could believe how strange it was that the cooks needed to pee but we had to go outside, down the hallway. I thought I was being super fast, but man, they gave me the biggest bullshit of my entire life. and at the time he didn't think much about it, but it's not something to ponder later in life, you think Jesus Christ. They're yelling at me because I peed in the bathroom. You know I didn't do it sideways, uh and no. Wash my butt, I left it on toilet paper sprayed from the spray cannon, so I did everything right, but um, yeah, and those kitchens are changing dramatically too, is it the same in every three stars?

Everyone is different, yes, and they have different ways of getting the best out of you, you know, from Marco to you and people like Claire Smith. Hopefully with each generation success it gets easier for those below you, but I'm talking about studying the C type of methods and how these culinary schools work. It's depressing here because these kids go to these culinary schools, they get punched with loans of 50 60 sometimes $150 $200,000 that come out after 2 or three years they can't take a job that they want to learn, they have to take a job to pay and get rid of debt, so your career is stagnant and that's frustrating, so we have to turn that around and these kids should get out of those 3, six Monon, nine training programs and become companies so that their careers Do not lower the qualification of your CU loans.

It's detrimental, it's counterintuitive to the future of the industry, I mean, for so many people who complain about their harshness on TV and yell at you, you know, restaurant owners, they seem to care so much about the success of a from people in the industry than by the industry as a whole and I deeply admire that yes, it's difficult isn't it because Kitchen Nightmares is a difficult love scenario and I'm screwed either way when they're successful and you re-release it, right? When they close and fail, they blame you, but let's not forget that they ask me behind me.

I've never ignored it, but I have an incredible culinary team, there is a great artistic team, there are outstanding producers who really know what they are doing and we. We have done our homework before we get there, I go in there, I have to eat ship food. I tell them the truth and they look at me like they're kind of wow, how can you be so rude? No, that's it. It's not rude, I'm being honest with you, get together and you can't save everyone. I try a lot, yes. I literally try so hard. I have been accused of carrying mice in my pocket and putting a mouse in, that's what I was.

I thought you were just happy to see me, no, no, but and then, all sorts of, accused of, you know, the fire alarms going off, I mean, what we got from that show, I walked away and said, take it out. the pepal Bismol, begins. uh start working on the stomach ulcers quickly ready for course number three there is more food oh there is much more Jesus Christ this is not a funeral this is a feast Gordon for course number three we have your beef wellington we cook it exactly to your specifications we have a medium cooked tenderloin surrounded by mushroom dixel wrapped in pruto wrapped in chive crepe and then wrapped in glazed puff pastry a little flake salt and thyme on top and of course a red wine Demi on the side then we have your monkey 47 Jin and tonic made with Mediterranean tonic water and a slice of fresh lime.

M looks majestic, no, honestly this was lost in the 90s, so when we first opened Cloud in the early 2000s, I wanted to be a little more disruptive with Retro and I'm sick of that old fart mentality that nothing should change our job was to change it and then this imploded. I remember the general manager turned around and said "You have a 21 lunch menu you're degrading the hotel it's too cheap I said no no we're filling the hotel this place is a ghost town we're filling it and this was on the menu and it was totally blowing up and now it's a Wellington sensation, I mean how much of that I get on my phone with wellies, some of them look like my grandpa's slippers, some of them look like the. inside of my grandpa's boxers, but the other ones look beautiful and this, I can tell you, it looks stunning now.

I give all the credit to Trevor actually made this. I just sat there and watched please uh beautiful. , so, um, it's funny because, uh, the chef's cut is this, the first cut, yeah, okay, because that's a little bit meaty and we can't give that to the customer because that's the part that. it's always interspersed, but we used to save those parts for the end of the service and then just sit there at the end of the night and eat the Wellington ends. This is beautiful, I mean. absolutely beautiful whoever made this I swear to God I mean look at that baby it's beautiful one of my favorite memories from a restaurant is we were served a private dinner and we had about 50 mason jars that were full of a f gror Sean and we took it. everything and they told me to scrape it all into a big bowl.

Thank you very much and then we just took the leftover biscuits and sat there drinking the remains of the wine bottles and sliding the biscuits into a pile, look and oh my goodness we used to make a beautiful fagar sauce with chicken wings and then to our dinner at Harvest with Marco and we used to eat the leftover sauce and the chicken wings and that's why since I was 19 I love chicken wings and then this looks beautiful, dig deeper oh my god a little bit of Demi red wine on the side of course, amazing, beautifully cooked beef, it's funny.

I remember taking my mum to the launch at Clares restaurant and I made one of these. for her and she returned it. I'm sitting in the kitchen and there are like 45 chefs. Mrs. Ramsey, at table one, said, what do you mean? I don't want meat with blood Gordon I need meat with flavor I'm like Mom, you can't overcook Wellington, she said, well, then don't serve it to me. I'm like, oh my goodness, the Michelin critics have nothing against Mrs. Ramsey Dam see no and she was staying, they very kindly stayed in the penthouse suite and she walked into the suite and the butler was calling the door and said Mrs.

Ramsey, can I run your bath? and she said: certainly not, I can run. mine and she had no idea what we're trying to take care of, but that's what moms are like, right, yeah, I love it, I mean the working class Roots man, you can, you can tell it in your blood, mhm, this is it a delicious, beautiful season, oh. Oh my god I'm too big a mouthful cheers monkey 47 um there's a gin called Gordons I'm not a big fan of um so I went down that gin trail and 47 has the kind of tannins and spice and it's just a way Amazing to sit back and enjoy a gin and tonic.

I want people to be absolutely paralyzed at my funeral. I want to make sure there are cars for all of them, SUVs for7-Eleven, Pinocchio's Italian delicatessen, you choose, I'm there. doing the In-N-Out Burger bill, yes, with a double double on each side, Gordon, thank you so much, amazing conversation, hello wise man, thanks buddy of course, and everyone make sure to check out the YouTube channel Gordon, look at this new idiot sandwich on the show. I'm there cooking sandwiches with Red and Link and what a great time it was before Gordon, if you want to say your last words to that camera right there, uh, my God, my last words, uh, I've eaten so much food, honestly, right?

Now I need a great man, the chef, the poet, the television icon, Gordon Ramsey. Thank you all so much again, this is amazing. Thank you all very much for stopping by the team and well done. Everyone honestly faces the reality of mortality head-on with our New Last Meals Hat and Tea available now on Mytical.com