GMG - Las Vegas Weekly

2017-01-12 - Las Vegas Weekly

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to it that is not pleasant. Every other year you read about a chef committing suicide or having a heart attack or stroke, and that's not what I want for my guys and girls. I didn't get out early; I have one foot in there and one foot out. If anything, it's more conducting, putting it all together in a way that I'm still learning. It's like that inspiring table at Bazaar Meat, just absolute re ned cooking, the best food in Vegas since I've been here, and what do I do? Fly the team in. Scrutinize that, watch it and understand what they're doing, because it's incredible stu . Are there ways TV has made you a better chef and business- man that you didn't anticipate? It's taught me a lot about how to manage di erent situations. There have been times [like in Kitchen Nightmares, in which Ramsay tried to turn around failing restaurants] when I felt like I was a f*cking mar- riage counselor, and the problem wasn't the restaurant or the food; it was the actual partnership. But you've got to get all that insight from experiencing it rsthand; there's only so much you can know until you really start digging deep. ... But it did teach me a lot and also made me understand America so much more, the diversity. You executive-produce all your shows, and last spring you launched a new, studio joint venture to develop and produce even more. What other directions do you want to take? We've been in talks with 21st Century Fox for a scripted, food-related show here in Vegas, and we're also looking at some really exciting animated stu for educational purposes. We've gone big in that demo and been asked to develop more stu for kids, and that's something I want to get behind in a proper way. Has working on Matilda and the Ramsay Bunch, which follows your daughter and family and their cooking adven- tures, helped to move you in this direction? I only started re ecting on that last week when I sat down to chat with a director and realized I've been scared to go back, to think back to that moment [as a young cook] in Paris in that sh*tty little studio 20 meters square, stinking of damp, begging Guy Savoy for the empty tru e boxes to perfume my room to make it smell less sh*tty. It brought a lump in my throat. The kids' stu , the studio, it's all about nding excitement and a way to get inspired, and watching my [children] grow and pick up on some of those same instincts is a big part of that. We just had a big dessert chal- lenge on MasterChef Junior where we made them cook without sugar. They had agave and molasses and they were baking doughnuts and seasoning with matcha green tea and nishing them with citrus creme fraiche and making caramelized pumpkin pie with no sugar. It was incredible, and it should be f*cking fundamental— 8-year-olds cooking with no sugar. That should be taught in schools across the coun- try. This is so much more important than just what we're doing on MasterChef Ju- nior. But I never want it to get bor- ing or [turn into] a political thing, so I'm just going to drive it from behind to make them understand how important it is to get them on the right track. * * * * * After all the sel es at Gordon Ramsay Fish & Chips, we walk across Las Vegas Boulevard to Caesars Palace. Okay, I'm walking. Ramsay's in a car—he can't exactly sashay down the Strip without getting mobbed. Turns out Guy Savoy is in town, a rare occasion when Ramsay and his mentor are in Las Vegas at the same time. No begging for tru e boxes today. Savoy and Ramsay are two of the brightest stars in the Caesars Entertainment restaurant family. Last year, Savoy opened a second venue, Guy Savoy Brioche, a quick- serve pastry and co ee counter. Rumor has it Ramsay might take over space for another restaurant here soon. When we enter Savoy's kitchen, we're greeted with wine and paté and oysters and soup. Not just any soup, though. "My rst role in Paris at the original Restaurant Guy Savoy was making brioche and this exact same soup," Ramsay says. "Artichokes, tru es, a little bit of tru e butter." He's eaten here three times, same as me. "It's the best restau- rant in Vegas." He takes some time alone with his mentor, sitting at the glass-encased chef's table in the kitchen, sipping Champagne and speaking quietly in French, laughing. Savoy had visited his sh and chips spot the night before and says he loved it. Earlier, Savoy joked about how he didn't expect the student to get three stars before the teacher. "I never would have gotten it without him," Ram- say says. "He's like my father." Before I leave this world-class kitchen after eating and drinking with two world-famous chefs, Savoy sums it up for me. "We don't work for the money or the fame. We work for the pleasure and the fun. The passion." That should be taught in schools across the coun- try. This is so much more important than just what ing or [turn into] a political thing, so I'm just going to drive it from behind to make them understand how Matilda and the Ramsay Bunch, chat with a director and realized I've been scared Master Chef Junior courtesy Fox AS I'VE MATURED I'VE BECOME A LITTLE MORE UNDERSTANDING, BUT I'M JUST AS DEMANDING. C O V E R S T O RY WEEKLY | 01.12.17

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