Fuck off you, you fat, useless, sack of fucking yankee-dankee doodle shite.

Gordon Ramsay is a fine-dining chef, who’s been awarded a total of 14 Michelin stars (only two people in the world have been awarded more) and is well-known for his very high standards and hot temper in the kitchen. He commands his staff like an army general, motivating them with the fear of failure.

He’s also the host of Hell’s Kitchen, where aspiring chefs compete in various cooking challenges for Ramsay’s approval. Mistakes during dinner service are met with a barrage of insults & profanity. Basically, be perfect, or be prepared for the consequences.

The clips from this video are from Season 2 & 3 of Hell’s Kitchen. Watch the entire fourth season on Hulu right now. Previous seasons are available on iTunes.

Previously on Cut & Taste

Annie wrote about Bouchon, a restaurant that has been awarded one Michelin star

Remember the ratatouille that was made at the very end of the movie? That’s actually Thomas Keller’s recipe! So, when I saw ratatouille listed under the a la carte section of the Bouchon menu, I was pretty thrilled.

Our extravagant meal began with a braid of fresh bread (probably baked next door at the Bouchon Bakery) accompanied by hummus and butter. Unfortunately, I don’t have a good photo of this. I’m beginning to realize that food photos are especially difficult to take. Anyone got any good tips?

Next came the appetizers! Richard got a duck confit salad, and I ordered lobster consumme.

For the main course, Richard ordered the roast chicken on top of puff pastry and asparagus, and I had the lamb over cous cous in a mint jus. We also ordered a side of potato puree and ratatouille. The ratatouille turned out to be a different version than what was depicted in the movie. Thomas Keller has many other restaurants, so perhaps he uses several recipes.

For dessert, we shared a chocolate mousse.

All in all, it was quite impressive. My favorites were the ratatouille, the duck confit, and (to be honest) the hummus. I’ve never had ratatouille before but I have to say it’s one of the most satisfying vegetarian choices I’ve ever had. It seems that texture plays a large role in this dish since the tomatoes and eggplant were cooked until soft and supple, but the squash and zucchini remained hearty but tender, which gave the dish a meaty quality.

Duck confit was also surprisingly tasty. I’ve had duck confit before but for some reason, when I had it, the duck was shredded. Perhaps the chef thought confit meant confetti?

Finally, though it was barely an amuse-bouche, I have to give credit to the hummus. This hummus lacked the acidic quality I usually experience with hummus (Trader Joe’s- I am now disappointed in you), but instead was smooth and modest. Mixed with bits of basil and a generous dose of olive oil, I couldn’t help but overload myself with bread.