We caught up with Ramsay at the Wharf’s fancy new Pendry hotel, where he talked about quitting Kitchen Nightmares, TikTok, and getting political (or not).
We caught up with Ramsay at the Wharf’s fancy new Pendry hotel, where he talked about quittingYou’re going big in DC with three restaurants. Why DC and why now?
You have to be careful how you impart knowledge, because some of the staff is young, and it’s their first job, and some of them want to be you. And they want the truth.” “No, I stay out of politics because customers don’t want to hear that political bullshit in your restaurant. They come to break bread and they want that neutral ground. I get slightly concerned when chefs start thinking they’re going to become politicians. You need to stay Switzerland. I had an extraordinary moment back in the early 2000s after winning my third [Michelin] star and Tony Blair asked if I could come cook lunch for him and Putin, and repeat the lunch for the first ladies upstairs.
“There’s sort of juxtaposition of the old style food critics with four or six weeks lead-in and who want to be totally anonymous. And then there’s a wave of a social media that has absolutely elevated food globally. Every phone’s a critic, I say. When chefs get slightly anxious of customers taking their close-ins— that’s their prerogative. They’re paying for it. I love it when they go viral with those shots“The TikTok stuff is because I’ve got three very high-energy daughters that love to dance.
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