Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, 6 days a week. When he was struggling to get his first restaurant in the black, he didn't think he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how. "In the beginning there was nothing. Not a sausage - penniless, broke, fucking nothing - and although, at a certain age, that didn't matter hugely, there came a time when ...
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Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, 6 days a week. When he was struggling to get his first restaurant in the black, he didn't think he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how. "In the beginning there was nothing. Not a sausage - penniless, broke, fucking nothing - and although, at a certain age, that didn't matter hugely, there came a time when hand-me-downs, cast-offs and football boots of odd sizes all pointed to a problem that seemed to have afflicted me, my mum, my sisters, Ronnie and the whole lot of us. It was as though we had been dealt the 'all-time dysfunctional' poker hand. I wish I could say that, from this point on, the penny dropped and I decided to do something about it, but it wasn't like that. It would take years before the lessons of life, business and money began to click into place - before, as they say, I had a pot to piss in. This is the story of how those lessons were learned." This is Gordon Ramsay at his raw, rugged best. PLAYING WITH FIRE is the amazing story of Gordon's journey from sous-chef to superstar. In his no-holds-barred style, Gordon shares his passion for risk and adventure and his hard-won success secrets.
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Seller's Description:
Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover.
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Seller's Description:
Very good. This book is in stock now, in our UK premises. Photos of our books are available on request (the pictures you see on Alibris are NOT our own). Are you outside UK? Then unless you arrange shipping 'Via Alibris' we WILL cancel your order; this is due to the derisory shipping allowance that Alibris make to sellers for overseas orders.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. This book is in stock now, in our UK premises. Photos of our books are available on request (the pictures you see on Alibris are NOT our own). Are you outside UK? Then unless you arrange shipping 'Via Alibris' we WILL cancel your order; this is due to the derisory shipping allowance that Alibris make to sellers for overseas orders.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Dispatched, from the UK, within 48 hours of ordering. Though second-hand, the book is still in very good shape. Minimal signs of usage may include very minor creasing on the cover or on the spine.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Grubby book may have mild dirt or some staining, mostly on the edges of pages. Ripped/damaged jacket. The dust jacket of this book is slightly damaged/ripped, however, this does not affect the internal condition.
I was pleasantly surprised by the content of this book. Gordon Ramsay's reputation for swearing and aggressive behaviour precedes him, but the sincerity of the man comes through in this no holds barred biography. From his first foray into the catering world, through his highs and lows in business, he takes us on the roller coaster journey that was his road to success.
After initially training in London and Paris, there came a spell at La Tante Claire with Pierre Kaufmann, followed by his first collaboration at the Aubergine in Fulham. This was the springboard to other, more ambitious projects with various hotels, including the Connaught, Claridges and the Savoy. The Middle East beckoned and a partnership was formed to open a restaurant in the Dubai Hilton. Soon America was calling for Gordon's talents and The London in New York was established, followed by a project in Los Angeles.
The chefs that he trained in his kitchens would go on to become partners in restaurant or hotel ventures around the world, often becoming celebrities in their own right.
He talks us through his love of cars, his adventures whilst renovating a house which was to become the family home in Wandsworth, and then we get to the rough stuff. The tax man cometh and rummages through his finances, then the manner in which tips are distributed in restaurants was given an overhaul, causing all sorts of headaches for the admin and finance departments.
Latterly, we hear of expansion into Europe, opening pubs and the catering at London Heathrow's Terminal 5. He seems more settled as the book closes, but you are left with the feeling that he sees all of this as just the beginning. He seems to be always on the move, on the lookout for the next venture, seeking to expand his business and himself. This enjoyable book covers only a section of the Gordon Ramsay story, and I look forward to reading the next instalment.
