å ¨çƒä¿¡è³´åŠèªå¯ - The Hong Kong General Chamber of Commerce

| Share Alike 分 甘 同 味 |Q: Are you really as mean as you come across inRamsay’s Kitchen Nightmares?A: Ultimately for me it is about the food and takinga restaurant I believe in and turning it around.People’s livelihoods are often at stake and I getemotionally attached, which can turn to frustration.People often give up when there is still potential,I hope when I leave they are as proud oftheir restaurant as I am.Q: In Gordon’s Great Escape we see a totally differentside to you as you travel through Asia. As achef, how did these culinary travels inspire you?A: It was amazing to see different cultures and howfood is part of their everyday lives. Beautiful freshingredients and very little wasted. The whole experiencewas incredible and the people I met wereextremely hospitable.ally you can create some fantastic meals at anylevel.Q: If you were on a desert island, which five ingredientswould you want alongside you?A: If I were stranded on a desert island, I’d wanta dish that is light and fresh to eat, somethinglike Vietnamese spring rolls. I’d catch some reallybeautiful juicy prawns and would add to coriander,mint, vermicelli and shredded lettuce, allwrapped in rice paper. Delicious!Q: What’s the most disastrous dish you’ve evermade?A: Right at the start of my career, I did a stint at aresort in the French Alps. One day the head chefasked me to put the fresh bouillabaisse outside inthe freezing cold to chill it. Problem was the topfroze over whilst the bottom continued to cook.Q&A with Gordon Ramsay與 戈 登 • 拉 姆 齊 對 談Celebrity Chef Gordon Ramsay’s recent television shows revealed a different side to the manwho made being mean and the F-word fashionable. He recently agreed to field questionsfrom the media about his career and food. Following are extracts from that Q&A session英 國 名 廚 戈 登 . 拉 姆 齊 的 形 象 一 向 尖 酸 刻 薄 , 粗 口 橫 飛 , 但 他 在 近 日 的 電 視 節 目 卻 一 反 常 態 。 最 近 , 他 答 應 接 受 傳 媒訪 問 , 暢 談 他 的 大 廚 生 涯 和 飲 食 態 度 。 以 下 專 訪 節 錄 自 有 關 問 答 環 節 。I used the experience to open my mind to differenttraditions and methods of preparing food.I was completely out of my comfort zone at timeswhich is a great way to keep you on your toes.Q: It is well documented that you don’t like vegetarians!If you absolutely had to what would youcook for a vegetarian?A: It’s not that I don’t like them, its just as a chefit’s alien to me. Actually I’m much more open tovegetarians after my trip to Asia where i discoveredsome amazing veggie dishes. Don’t forget thevegetarian Indian restaurant Prashad that camesecond in Ramsay’s Best Restaurant!What do you value the most in British cuisine?In Britain, we keep it simple and make it tasty.Toad-in-the-Hole, Steak and Kidney Pie and Hakein Beer Batter with Mushy Peas are are classic Britishdisshes.We also have incredible fresh fruit and vegetables,meats, cheeses and breads. If you eat season-By the evening it had festered and formed a thickfroth on top. It was absolutely disgusting!Q: What do you cook for yourself on a night off?A: When I have a night off I like to cook dishesthat are really simple but tasty. Either a nice quickpasta dish, maybe a Napolitano, or a juicy steakwith a simple salad on the side.Q: What is your favorite dish to make and whatis your favorite food to have someone else makefor you?A: I love making a nice beef wellington. It’s abeautiful dish and a real crowd pleaser. My favouritefood is probably mum’s apple pie, its purecomfort food.Q: What dish could Latin America inspire in you?Any favourites from the region?A: I love salsas, they’re a quick and fantastic wayof giving a dish a bit of a kick.42 January 2012 The Bulletin 工 商 月 刊