Gordon Ramsay's Playing with Fire
Raw, Rare to Well Done
Gordon Ramsay(Author)
Gordon Ramsay(Speaker)
HarperCollins (Publisher)
Audio
CD-Audio
978-0-00-726359-2 (ISBN)
Description
Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, 6 days a week. When he was struggling to get his first restaurant in the black, he didn't think he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how. "In the beginning there was nothing. I was penniless, broke, fucking nothing. I was slaving my guts out, working day and night, and had a baby on the way. There had to be a better way. I decided to do something about it. Still, it would take years before there was any significant change. Before, as they say, I had a pot to piss in. This is the story of how that change took place." From his restaurant in Glasgow going belly-up to taking three thousand calls a day for reservations, Gordon has faced both tremendous highs and lows that would shatter a lesser man. A perennial object of speculation and fascination, constantly in the media, Gordon Ramsay is a major figure of our times.How has he become a world famous chef and businessman, while juggling a multitude of other commitments including books, television programmes, product endorsements, public speaking -- not to mention a young family?
Learn the secrets behind Gordon Ramsay's phenomenal success -- the truth behind the headlines.
Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, 6 days a week. When he was struggling to get his first restaurant in the black, he didn't think he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how. "In the beginning there was nothing. I was penniless, broke, fucking nothing. I was slaving my guts out, working day and night, and had a baby on the way. There had to be a better way. I decided to do something about it. Still, it would take years before there was any significant change. Before, as they say, I had a pot to piss in. This is the story of how that change took place." From his restaurant in Glasgow going belly-up to taking three thousand calls a day for reservations, Gordon has faced both tremendous highs and lows that would shatter a lesser man. A perennial object of speculation and fascination, constantly in the media, Gordon Ramsay is a major figure of our times.How has he become a world famous chef and businessman, while juggling a multitude of other commitments including books, television programmes, product endorsements, public speaking -- not to mention a young family?
Learn the secrets behind Gordon Ramsay's phenomenal success -- the truth behind the headlines.
Learn the secrets behind Gordon Ramsay's phenomenal success -- the truth behind the headlines.
Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, 6 days a week. When he was struggling to get his first restaurant in the black, he didn't think he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how. "In the beginning there was nothing. I was penniless, broke, fucking nothing. I was slaving my guts out, working day and night, and had a baby on the way. There had to be a better way. I decided to do something about it. Still, it would take years before there was any significant change. Before, as they say, I had a pot to piss in. This is the story of how that change took place." From his restaurant in Glasgow going belly-up to taking three thousand calls a day for reservations, Gordon has faced both tremendous highs and lows that would shatter a lesser man. A perennial object of speculation and fascination, constantly in the media, Gordon Ramsay is a major figure of our times.How has he become a world famous chef and businessman, while juggling a multitude of other commitments including books, television programmes, product endorsements, public speaking -- not to mention a young family?
Learn the secrets behind Gordon Ramsay's phenomenal success -- the truth behind the headlines.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
HarperCollins Publishers
Product notice
Audio CD
Dimensions
Height: 125 mm
Width: 142 mm
ISBN-13
978-0-00-726359-2 (9780007263592)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Gordon Ramsay's radical career change at 17 years old led him to London and to huge success as chef, restaurant-empire-builder and celebrity. Gordon has published nine bestselling recipe books and has starred in three hugely successful television series, the Bafta award-winning Ramsay's Kitchen Nightmares, Hell's Kitchen and The F Word. In 2006 he was appointed OBE and saw the launch of his New York restaurant, Gordon Ramsay at The London.
Gordon Ramsay's radical career change at 17 years old led him to London and to huge success as chef, restaurant-empire-builder and celebrity. Gordon has published nine bestselling recipe books and has starred in three hugely successful television series, the Bafta award-winning Ramsay's Kitchen Nightmares, Hell's Kitchen and The F Word. In 2006 he was appointed OBE and saw the launch of his New York restaurant, Gordon Ramsay at The London.
Gordon Ramsay's radical career change at 17 years old led him to London and to huge success as chef, restaurant-empire-builder and celebrity. Gordon has published nine bestselling recipe books and has starred in three hugely successful television series, the Bafta award-winning Ramsay's Kitchen Nightmares, Hell's Kitchen and The F Word. In 2006 he was appointed OBE and saw the launch of his New York restaurant, Gordon Ramsay at The London.