Gordon Ramsay has built a reputation of mercilessly ripping into the chefs on his shows like he’s dissing Meek Mill, but when it comes to kids, he seems to have a soft spot in his heart.
A comparison video was posted to YouTube by motboltz, that showed the two extremes between the way Ramsay talks to adults and the way he talks to child chefs.
For example, when talking to adult chefs, he has no problem with saying things like, “You, you, you, you, F*CK OFF OUT OF HERE!” or the classic, “Listen, listen, listen, listen. F*ck off! F*ck off! F*ck off! F*ck off!”
Now when dealing with children, it’s a complete 180, as he’ll sometimes even plead with the children not to get upset. “Don’t worry. Look, I’m here to help you. Please don’t get upset,” Ramsay has been recorded saying on his show Masterchef Junior.
Ramsay even hugs the kids!
It’s really kind of crazy that it’s the same person running both shows, as he’ll unleash his ginger anger to grown ups, then be the sweetest angel when dealing with kids.
One thing’s for sure, whether he’s singing Kumbaya with the kids or telling adults that they’re “sh*t cooks,” we’re going to watch the hell out of it and eat it all up, because Ramsay’s a god.
The hit Food Network show Iron Chef is back… well, kind of.
The channel’s new spin on this classic show, Iron Chef Gauntlet, just premiered yesterday, and it feels more like a modern-age competition/reality show than the Iron Chef of old.
Instead of the traditional Iron Chef style of two top-rated chefs squaring off in an intense culinary showdown, seven chefs will now be trekking through a series of episodes in an elimination-style reality/cooking competition show to have the chance to face three Iron Chefs and join their ranks if all three are defeated.
The pilot episode had chefs making a single dish based around a specific theme (in this case, wilderness food) and presenting them to host Alton Brown for tasting and judging. This was very akin to several of the dish challenges you’d find in the first half of a Hell’s Kitchen or Top Chef episode, since they also have single dish challenges based around themes for the individual chefs to cook, even when on separate teams.
Alton put on his best Gordon Ramsay impression while tasting, even pretending not to like someone’s dish before praising it. The drama of that moment definitely made me feel like I was watching Hell’s Kitchen or some other contemporary reality cooking show, not Iron Chef.
Afterwards, the worst chef from the challenge and one chef picked by the winner faced off in an elimination challenge. This is where two chefs make a trio of dishes based on a secret ingredient, which then gets judged. The loser of that challenge gets eliminated, and the remaining chefs move on to the next episode.
Basically, this TV show keeps the essence of Iron Chef with the secret ingredients, but all of the challenges are ones you’d find in already existing and successful shows, like MasterChef, Top Chef, and Hell’s Kitchen.
If that sounds interesting to you, definitely check out the first episode above and see if you’re down to continue watching. If so, you can catch new episodes on Sundays at 9 pm EST/ 8 PM CST on Food Network.
While it may be a mashup of modern shows and concepts and not really like the original show, Iron Chef Gauntlet is still an interesting concept nonetheless.
As foul-mouth as chef Gordon Ramsay is, he’s been known to keep things PG when he’s around children. Chef Ramsay is known for hosting tons of reality food and cooking shows both in the UK as well as the US. One show in particular is Masterchef Junior.
Like it’s adult predecessor, Masterchef, Masterchef Junior pits a bunch of kids together in a cooking competition. Unlike Ramsay’s other shows, however, the world-famous chef refrains from yelling at a bunch of kids.
For obvious reasons.
HOWEVER, some fan of Masterchef Junior decided to take Ramsay’s greatest vulgar hits and dub it over scenes from the children’s cooking show. While this isn’t real, it’s probably one of the more excellent fan cuts we’ve seen.
For most kids, culinary genius came in the form of sticking your soggy tater tots into your soggy mystery meat sandwich and calling it a “Big Mac.”
And then there are these talented little sh*ts.
Debuting September 27 on Fox, MasterChef Junior is exactly what it sounds like: MasterChef, but with little people, and all the brightly colored hair bows, Velcro sneakers and sass that goes along with that. The promo trailer that was released yesterday offers a first look at the 24 lucky kids, aged 8 through 13, who will compete in front of judges Gordon Ramsay, Joe Bastianich and Graham Elliot for the chance to be named America’s first Junior MasterChef.
Expect to see name-calling, maybe a little pushing and shoving, and of course, crazier food than you could ever expect from chefs who probably still think their fellow competitors have “cooties.”
When I first heard about MCJ, I was a little worried it would be just another poorly done spin-off with much gentler judges and much less Ramsay-cursing (only two instances, apparently) — but it’s nice to know Fox realizes exactly what its property is worth. After all, who can resist a montage of tiny cooking divas not being able to reach the dried porcini mushrooms sitting up on the top shelf? PRESH.
(And let’s keep our fingers crossed for an alcohol-cooking challenge, because come on, that’s just funny.)
I was lucky enough to speak with MasterChef judge Graham Elliot recently about his love of food, growing up and what’s it like to be a judge and father. MasterChef is a FOX reality cooking competition where 24 home cooks from across the country compete with one another to win the title of MasterChef as well as a cash prize. The contestants are judged by Elliot himself, Gordon Ramsay and Joe Bastianich.
What inspired you to get into food?
I used to sing and play guitar in a band. I was a dishwasher at the same time. I started working in a kitchen doing some prep work and stuff and seeing certain cookbooks inspired me and I realized that could be a creative outlet just like music was. I really loved it and enjoyed it and decided to drop out [of high school], get my GED, and go to cooking school for a year.
What’s the reason food is important to you?
There’s a million reasons why food’s important to me. The fact that I can find my voice by working with incredible ingredients. I use products that farmers put just as much love into growing and raising as I do cooking. I get to interact with the public, with guests at the restaurant, inspire younger cooks and try to teach them and lead them. There’s a million different ways and reasons why this is a chosen path.
Elliot’s father was in the Navy, so he moved around often when he was young.
I’ve been to all 50 states and got to travel outside the U.S. as well
How has moving around so often growing up made you the person you are today?
By having to go to 15 schools, including three high schools, you’re forced to be outgoing and be able to disarm people, speak right away and get along with everyone. You’re always reinventing yourself, you’re getting inspired by everything around you. Living in the Philippines and Hawaii and road trips throughout the U.S. and traveling Europe and everywhere else. You see culture, you see history, you see how different regions apply what’s around them to the food that they do and you take that into what you call your own cuisine.
How is working on television compared to working in your restaurants?
I think that it’s interesting how similar they are. Being a musician, painter, chef, you have some kind of vision or philosophy that you want to get across to people through your work. Entertaining and cooking with whimsy in a resteraunt, it’s awesome to speak to 50 to 100 guests a night and show them what you do in your restaurant and then to be able to do the same kind of thing for 5 million plus on television is equally awesome.
Have you changed as a judge from season 1 to where you are now? Are you any different or are you the same person?
I’m lucky enough to be able to be who I am. I think all three of us on the show have that where Gordon gets to be Gordon, Joe is Joe and I’m me. There’s no ‘you have to be really mean this time or you have to do this.’ I’m a very nice person to a fault. I love to try to teach, to get the reason behind something, and I think I’m a pretty funny person. I like to enjoy what I do and have a great time with everyone around me. That’s come through a lot this season.
Is there Anything big in store this season?
We have a couple different celebrities coming, as well as go out and cook in the woods. They have to make their own camp, start their own fires to cook and go forage for things. That’s when my favorites come out.
As a judge, is it tough for you to get to know a contestant and have to see them leave if they get eliminated?
It’s definitely hard. We form a relationship with all these people. You know the ins and outs and personalities and styles and you’ve seen them grow and get better and tougher. Then something they’re unfamiliar with they have to cook and they’re not able to pull it off as good as everybody else and they have to go home and that’s always sad.
Aside from the show and your restaurants, are you working on anything else?
I’m working on my own show right now that will be on SPIKE called Covert Kitchens. It’s based around the idea of ‘pop-up’ restaurants and giving somebody a one-time chance in a lifetime to take over. An auto repair shop, a bank, or whatever it is, turn it into their restaurant with limited budget, cook for 50 to 100 people that can influence the direction of their career based on whether or not they can pull it off.
What do you like to do on your free time to relax?
I play guitar, I got to shows. I have three boys. So I go to baseball games, play in the yard, go to the beach. Whatever you can think of, going to the beach, all those fun things. I am a family guy for sure.
Finally, Do you have any advice for all the Foodbeasts out there?
Find one fun dish that you really enjoy and find a way to absolutely perfect it. Then come up with a completely different twist or take on that. Then once you start getting comfortable with that, apply it to different things. That’s how you start getting a good feel for finding your own voice with food.
MasterChef airs Wednesdays on FOX. Next fall, they will also have a spinoff entitled Junior MasterChef for kids 8-13 who love to cook at home.
These egg rolls were something Christine’s mother used to make for her and something Christine has spent years trying to recreate. And now, thanks to her cookbook deal for winning MasterChef, all you Foodbeasts out there can enjoy her recipe from home.
Chow down, folks! And then hug your moms for me!
MY MAMA’S EGG ROLLS
Cha Gio cua Me
MAKES 50 LARGE OR 100 SMALL EGG ROLLS
Vietnamese egg rolls are one of my absolute favorite things to eat — I could easily eat them every day. Nobody made them better than my own mama, who would set aside a whole day to make them. Because prepping and cooking them was so time consuming, egg rolls were a rare treat in my home. I liked to help my mama mix the filling, breathing in the pungent aromas of garlic and fish sauce. I loved peeling the egg roll skins apart, and eventually, when I proved to be pretty good at it, she let me try my own hand at wrapping. I’ve relied on my olfactory and tactile memories to re-create those rolls here. Serve these with Fish Sauce Vinaigrette (page 178), for dipping, or do as I do and eat them straight.
4 ounces dried wood ear mushrooms
8 ounces dried bean thread noodles
1 pound ground pork
1/2 pound shrimp, peeled and minced
1 medium yellow onion, finely chopped
1 large carrot, finely chopped
3 cloves garlic, minced
2 shallots, finely chopped
1/3 cup fish sauce
2 large eggs
Freshly ground black pepper
100 (5 x 5-inch) Filipino egg roll wrappers*
1 egg, beaten
Peanut or canola oil
*Filipino egg roll wrappers are not easy to find. If you can’t find them, use rice paper wrappers instead. See “Skin Deep.”
Soak the mushrooms and noodles in hot water for 5 to 10 minutes or until tender, then finely chop.
In a large bowl, combine the pork, shrimp, onion, carrot, mushrooms, noodles, garlic, shallots, fish sauce, and eggs and season with pepper to taste. Mix well. Cover and refrigerate for at least 1 hour.
Place a wrapper in front of you with 1 point facing you. Place 1 tablespoon of the filling on the center bottom third of the wrapper, depending on its size.
Fold the bottom corner up over the filling, pinching the skin tightly around the filling to get rid of air pockets. Fold the left corner over the filling, followed by the right. Dab a little beaten egg on the top and roll the egg roll away from you and seal it.
Pour 2 inches of oil into a heavy-bottom saucepan. Heat the oil to 350°F and deep-fry the egg rolls in batches until golden brown and crisp, turning occasionally, making sure not to overcrowd the pan so that they don’t stick together.
When shopping for the egg roll skins, try to buy the Filipino wrappers and not the Chinese ones, which are too thick and will produce a bubbly skin after frying. My grandma made even more traditional egg rolls by using Vietnamese rice paper instead of the Filipino skins; if using rice paper, soak the dehydrated rice paper in very hot water to make it pliable before wrapping. Since the rice paper is already sticky, you won’t need any egg to seal it.
College student Christine Ha went on quite a journey last year on FOX’s MasterChef. The blind contestant was the biggest underdog in the show’s history, overcoming challenge after challenge on the competitive-cooking reality show. Standing in front of judges Gordon Ramsay, Graham Elliot and Joe Bastianich, Christine blew through the auditions, making it to the top final contestants and eventually won the competition. She took home the title of MasterChef and walked away with a cookbook deal.
FoodBeast got the pleasure of speaking to her and about some of those struggles and what’s she been up to since she was announced the winner in the season 3 finale.
What were some of your biggest challenges during the competition?
The biggest challenge is just not really knowing what to expect on the show, what the challenge would be, who would be going home. I think the highest level of stress is not knowing. By nature, I’m a person that would rather know bad news than not know.
After you lost your vision, what was it like for you to get back in the kitchen and relearn to cook?
It took a while to get back in the kitchen. It was just something I thought maybe I had to give up. I didn’t think that I would be able to cook again. I thought I could only make very simple things like sandwiches or things that don’t really require too much heat or too many knives. I think that just over time, because I love food so much and I love cooking, I wanted to find to get back into that kitchen no matter what. It was just slowly but surely just getting back into it and getting the right tools that would help me adapt to cooking without vision. Those sorts of things helped and a lot of practice honestly. [I] just started off cutting slowly again and eventually you just learn to do everything by feel.
Do you remember the first thing you made after you lost your vision?
My first attempt at making anything was a peanut butter and jelly sandwich. It was actually very unsuccessful, so that’s why I thought I would never be able to cook again. I couldn’t even make a PB&J sandwich let alone cook anything. That’s what I attempted when I first lost my vision.
Can you talk a bit about how you lost your sight?
I have an autoimmune condition called Neuromyelitis optica, or NMO for short. It’s similar to MS where it’s the immune system attacking the neurological system thinking it’s a foreign object. With my condition, it tends to attack the optic nerves, which is how I lost my vision, and my spinal cord, which sometimes affects my motor and sensory skills as well.
I was diagnosed with [NMO] in 2004 but I started losing a little bit of vision in one of my eyes before that in 1999. In 2004, it worsened and in 2007, it decreased to the level that it is now.
What’s it been like for you since winning the MasterChef competition?
It’s been a whirlwind. My life just got turned upside-down.
There’s been some amazing opportunities, my favorite, obviously, being able to write this book and having it published. I’m also a creative writer and so this naturally marries two different things that I enjoy: food and words.
It was a great opportunity and good fortune that I was able to write this cookbook after I won and I think that’s the best prize that I got out of the whole competition.
Speaking of your cookbook, how does it feel to have yours hit the shelves?
It’s like a long-awaited thing that finally has arrived. There’s been a lot of anticipation, not only for me, but for everyone that has been waiting on the cookbook since I was announced as the winner. I probably every day get a question on one of my different means of social media about when my cookbook’s coming out. It’s been a while, so it’s exciting and I’m glad that people are finally going to read it and cook from it and I’m looking forward to see what people think of it.
Was Vietnamese food something you loved growing up?
I think it was something I loved but I didn’t know I loved. It was something I ate because it was there and it was good and I took it for granted. I didn’t think about how great of a cuisine it was. It was good but it wasn’t like I knew a lot of other things. Now that I’m older, I have an even larger appreciation for Vietnamese cuisine just because I think there’s a lot of fresh ingredients. Humble ingredients. It’s really tasty and it’s not expensive. In those ways, it’s really accessible.
I think the first thing that comes to mind (as a favorite dish) are the egg rolls. My mom made really good egg rolls. They were a treat when I grew up. She’d make them for my birthday parties or if we had International Festival at school. I loved her egg rolls. She didn’t leave a recipe so after she passed away, I just sort of learned to re-engineer the recipe all by memory. I figured out how it tasted, how it smelled, how the fillings felt. I kind of remembered certain ingredients. I sort of, over time, tested that recipe over and over until I felt it was pretty close to being my own mother’s egg roll recipe. I do have to say it’s pretty good. My egg rolls are something that I hoard when I make them.
Can you describe the feeling you had when you were announced the winner of MasterChef?
It was shock. A lot of shock and surprise and just being really proud of what I was able to accomplish. It was definitely one of the greatest moments of my life. It was shocking and surprising and just an awesome, awesome moment.
As a MasterChef, you have any advice for all the Foodbeasts out there?
In order to really cook or learn about good food, you really have to be willing to try everything with an open mind. You don’t have to like everything, but I do think you should try everything twice and really try to open up your mind to it and figure out what it is about that food that people like about it. I think being able to be open-minded about that sort of stuff, really helps you learn about different flavors and the world’s cuisine. I think that translates really well into what a person can do in their own kitchen.