“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.
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.
Labels: Gordon Ramsay