LONDON:
The famous chef Gordon Ramsay goes behind the camera for a new series, Knife Edge: Michelin Stars chasing, That shines at the restaurant care center that work to reach the coveted culinary award. The restorative and television personality of several stars is an executive producer of the Apple TV+ series of eight parts that will be released on Friday, which visits restaurants in the United States, Great Britain, Italy, Nordics and Mexico Seeing to win, or retain the stars.
“(ES) A kind of real reflection on what happens in these businesses: what is at stake, what kind of danger is at stake and then emotions,” Ramsay told Reuters. “This is a real version of synchronized life in the culinary world and the extent to which you go for the honor badge. The actors want Oscars, football players want Fa cups ‘winners’ medals ‘medals’ chefs, chefs stars.”
The episodes show the presenter Jesse Burgess knowing the chefs while composing the menus, Primp Up dishes and seek to impress that lonely restaurant that can be a secret inspector of Michelin. There are also contributions from Michelin’s anonymous inspectors, with the voice of the actors. “We ask them questions and answer. Actually, everything was very reserved so that none of the producers or nobody really saw the real -life inspectors,” Burgess said. “They simply judge food on the plate.”
The first Michelin guide was posted by French Tire Company in 1900, with the rating of restaurant stars introduced in the 1920s. The annual guides award up to three stars.
Ramsay received his first Michelin star when he was head of cooking at the restaurant in London, Aubergine. His Gordon Ramsay restaurant He has celebrated three stars since 2001.
“You become a sensation during the night and then you have the fight and slug to maintain it, you must understand the word delegation, teach, create and, most importantly, pass the cane,” he said. “I have one foot in the kitchen and one foot in the world of the media and I am there 16 hours a day?
When asked if he still becomes nervous when Michelin issues new editions of the guide, Ramsay said: “I get nervous, nobody likes to lose, (go) even two stars is unique, but they are the important headlines if you do. They often ask me:” What would you do if you lost a star? “Then, I would fight and recover it.”
