Gordon Ramsay: Love Him? Hate Him? …

June 15, 2012 by 17 Comments

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Gordon Ramsay, a name that brings up emotions for many people …

Yes, he’s a celebrity chef, Yes, he makes alot of
money.

 

Why is there so much controversy over his antics?

 

More importantly, what can I learn from him?

 

I heard a saying once that always sticks with me: “Every man is your master in some way” … and I added: “even if you hate his guts”

 

One thing I’ve learned from Ramsay is that in order to lead your team it takes more than just humor, more than just guts, and more than just caring….

A leader takes on ALL 3 DIMENSIONS!! . . . usually at the same time^^

 

What’s your opinion of Ramsay? Do you think he’s worthless or do you like his leadership?

 

Either way, what did you learn from him (good or bad)…

 

 

Filed Under: Employee Handbook, Featured Post
  • Mike

    Gordon represents the realities of restaurant management and ownership.
    Direct and immediate feedback should be real and not sugar coated
    his antics are simple… You must break people down then build them up
    Words carry weight and harsh words delivers a clear message the message
    Dosnt have to be liked but clearly understood, if you suck you should be told “you suck” as
    Oppose to you need to try harder, this method dose not deliver the same message.

    Mike Lewis
    Owner
    Big Mike’s BBQ

    • http://www.restaurantmanagementblueprint.com Jerome

      right Mike, you aren’t doing anyone any favors by not telling them the truth; its the only way for them to improve their skill-set and for the higher purpose of your restaurant (whatever it may be: i.e. “serving the community”) to be fulfilled ^^

    • Steve

      Mike you are 100% correct. If you cant take the heat get out of the kitchen.

  • http://www.facebook.com/cecilia.baca2 Cecilia Baca

    Gordon brings out the best of a person, if you are a chef, you want to be the best at what you do, I like him and wish one day I can be on his show have tried maney times. But one day I will be on his show hell’s Kitchen

  • Shawnemike

    I neither love or hate him. I respect him because he is a take charge type of chef and he owns up to what ever is going on and that is what he expect out of everyone. I am not a big fan of Hells Kitchen because it is stage, although I am a big fan of his show Kitchen Nightmares because I believe he is more real. I think he has done more for Chef and restaurant then just about anyone else out there. It is not all positive but it is up front.

  • David

    I’ve just discovered Chef Ramsey’s Kitchen Nightmares. I don’t care for reality drama shows at all. But, I find this very interesting from a business analyst educational perspective. His skills go way beyond chef toward restauranteur. A chef knows food. An executive chef knows the business of running a kitchen. A restauranteur knows the business of managing a restaurant, marketing it, negotiating with vendors, knowing his local customer & appropriate menu development, customer service, driving guests AND keeping them. I encounter so many competitive restauranteurs that don’t even think about half those concepts. Some seem to think the only thing to it is unlocking the door. He is tough… I know a saying… Inspect what you expect. The reason he is so hard on people in this show particularly, is.. well you’ve seen how many of the people he is helping can’t see their own problems clearly. This is basic psychology. First you tear them down, then build them back up. If you watch carefully, you’ll see that’s what he’s doing. You see how hard headed some of those folk are. He often has to use an armor piercing chisel to start cracking into some of them. All I can add, is thinking back to my high school JV basketball coach who just rode my a$$ all the time. Then I started getting better and now I love him for it. I bet we all knew someone like that.

    • Frustrated in the House

      I’m having a problem with the restaurant I’m manageing’ my style is to tell employees on a daily basis what is wrong and how to correct and improve it. Trouble is these kids of today don’t want to be told anything, think they know it all and dont respect what I do they think I’m an antique. I’ve been extremely successful in the business but they run to the owners and complain. I feel that if I don’t stay on everything for one day I’ll know it, If I dont stay on it for 2 days my owners will know it and if I don’t seek perfection for 3 days my customers will know it, I feel I’m right but my hands are tied Generation x and y are a real impossible breed. What can I do.

  • Lasse

    I’ve been working at RGR @ RHR and chef is one of the most amazing humble man I have ever met. He gives really honest critisism. And to be fare, if 9 courses out of 10 is ready to go and one guy screws the last course up so everything has to be remade.. You would be quite angry too.

  • golfernole

    Unfortunately, food and beverage operations have low entry barriers. Granted, at higher level operations, resumes count. But cooks, bartenders, etc. often are not highly professional, motivated or trained. If you can fog up a mirror, you’ll get a job somewhere. But there’s the problem. You expect superior results from these people. That means a manager has to be highly instructive with hands on style. Gordon does that very well. I also believe that anger should be meted out carefully. No one likes being intimidated all the time and like it or not, good morale is important. I think perhaps Gordon overreacts at times. Overall though, I like his expertise.

  • erv

    I understand his point of view, but being in the business for over 16 years and working n many different types of restaraunts, i think that, in reality most of the successful owners I’ve worked with aren’t as maniacal. His antics are basically an entertainment tool, Especially for the “Hell’s Kitchen” series. And I’m sure that many cooks and chefs would agree that all that “hub-bub” isnt neccesary to be a great leader or chef

  • Hanna

    Like I said before he is a legend and I think the best Chef as well as the best leader in the trade, I wish NZ had somebody like him that help people with their Restaurants.

  • chef87

    The lesson I take away for Chef Ramsay is quite simple in theory, but often difficult in reality – SET THE STANDARD AND ACCEPT NOTHING LESS.

  • camille’s southern comfort.inc

    Mr.Ramsay is a great leader and teacher he is direct and real. I know some my think he is harsh but he gets the point across to his students. The real world is not easy so him being direct to the point is a good thing.

  • starboat21

    I think that Chef Ramsey is GREAT, I wish I could be more like him in some ways. I love his business sense, as well I’m trying to open up a Restaurant now, and I’m just lost because there is so much to do, and Getting started is the biggest problem

  • Jaali

    I have been in the culinary industry as a sous chef, chef, shift managers,line and head cooks for 19 +. I have dealt with a lot of chefs similar to chef Gordon Ramsey, and some can edge you to be better than they are and others can just want to shut you down to make you feel like you are worthless in the kitchen. well I think chef Ramsey is a good guy, you see when he is in the kitchen he just expects a chef that calls them a chef to do chef cookery and although people may be intimidated by him that just something they need to get over, because it is ll a mind game just like the military. So his thoughts is for who ever wants to work for him and get the money that he is offering to them is to just show him that he will not be making a huge mistake. Because outside of the restaurant he is a fun guy, a really fun outgoing guy.

  • Gina

    I believe Gordon is precise in his execution when it comes to assessing what should be a professionally run working environment. His “sometimes” explosive approach to the “so called” Managers of these Restaurants is a sheer frustration at the lack of enthusiasm and care and down right ignorance that they display. Ramsay’s approach is needed to sort out the real professionals who have the passion, dedication to their craft and high standards of hygene from the unmotivated, lazy. arrogant and unhygenic managers who take their work environment, their staff and their patrons for granted. We need more Gordon Ramsays who can be brutally honest when it comes to the culinary environment where food and the food preparation should be highly respected and where the pursuit of excellence is at the forefront of every Restaurant manager/owner. We as patrons can then feel safe to enjoy eating out more often.
    Gina Di Brita
    Numero Uno Coffee

  • Frustrated in the House

    See frustrated,s comment 3 above.