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Gordon Ramsay is Coming to New York...Humbly
Tuesday, September 12, 2006 | posted by Mike

Gordon RamsayHell’s Kitchen star Gordon Ramsay has seen a lot of success so far in his career. There are the acclaimed restaurants in London and television shows on both sides of the pond. But anyone who thinks that the headstrong and (often obscene) chef will be taking the success of his upcoming New York restaurants for granted should take a look at the profile that appeared last week in The New York Times.

The Times points out how difficult the New York restaurant scene can be. It features many tremendous restaurants, but at the same time is seeing the “casualization of fine dining,” which may run counter to Ramsay’s classical French methods. But Ramsay insists that he doesn’t plan to simply show up and set the town on fire.
“I’m not trying to take New York by storm,” he said. “I just want to sneak in there, keep my head down, batten down the hatches and cook.”
Also mentioned in the piece is the fact that he may not be able to run his new restaurant the way he does his London locations. The unionized American employees may not take as kindly to his autocratic methods. Again, Gordon believes he knows what he’s getting himself into.
“I’ve already been warned,” Mr. Ramsay said. “The moment I touch down at the airport I get put in my straitjacket and I go straight to my management skills to learn how to ask a kitchen porter to wash out a copper pan for me.”
I’m not sure how much, if any, of Gordon’s humble approach to the new venture is simply a shrewd business move for someone beginning in the notoriously hostile New York market. The article alludes to something we’ve discussed before, which is that the bravado and hotheadedness are exaggerated, if not completely invented as an on-air persona.

The article is particularly interesting if you would like to learn a little more about how Ramsay has established his restaurant empire and how it differs from other well-know chefs’ restaurants. For example, he promises to be personally involved in the new restaurant.
He said he would be at the restaurant for 10-day stretches with 3-day breaks in London, at least until the new year.
Well, at least it sounds like there’s a good chance of Gordon being in the kitchen if we’re able to snag a table! Who are we kidding? We have absolutely no chance of scoring a reservation. Such is the life of a blogger.



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