Ha ha! I've had similar thoughts!
For example, only ONCE have we ever seen (actually, HEARD) a customer vomiting in a restroom, yet Ramsay routinely spits out food as if it's poison, retches a good bit, and occasionally runs to a restroom to vomit. I cannot recall ever seeing a customer spit out their food like they've been given something poisonous or rancid. If the food is REALLY all that bad, why is Ramsay the only one reacting that way?
As for the chefs/cooks who, at the initial visit, are completely incompetent and can barely heat food up in a microwave, somehow, miraculously, they're GREAT IMAGINATIVE CHEFS when Ramsay comes back to visit. One in particular that I've posted about before was Melissa at Handlebar. She admitted that she wasn't even a cook, but applied for the job because she needed a job, and they hired her assuming she was an experienced chef. She was CLUELESS at Ramsay's initial week there, but when he came back she was serving him a "champagne marinated filet" (or something) which he found utterly wonderful. How does someone who could barely boil water become an imaginative chef like that? (I've speculated before that Ramsay provides lessons and/or a mentor, but I don't know that for sure. In some cases, such as Mama Rita's and Dillon's, we see that he brings in a chef to get things in order, and they stay for a while, but we don't always see that happen.)
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My pet peeves:
http://thesearemypetpeeves.blogspot.com
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badreligionfan
9 years ago
Yeah I don't know how some chefs can transform that fast, but I imagine it going something like this. Day 1 Gordon is there for 1 hour in the afternoon and comes back to observe later in the evening. Day 2 emotions/family/you need to change. Get rid of al current food that's still in the restaurant. Day 3 transformation of restaurant, and one of gordons team made a new simple menu and cooked samples....And at that point we don't know how many hours the chefs are trained by Gordon's cooks. I think this is when they are trained like factory workers with a piece of paper with ingredients and instructions. Maybe they have 8 hours of training for only 10 different selections instead of their old menus with 70 different things. So if they use the right amount of Gordon's fresh ingredients they can hardly *beep* it up. What we as viewers see is that the bad chefs still *beep* it up by undercooking fish and meat.
I think the biggest challenge comes when Gordon's team leaves and they have to buy fresh ingredients and spices. What I think will happen is that they will try to recreate Gordon's menu with frozen meat and low prices ingredients that aren't fresh.
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