• Publication date: June 5, 2009

From Doom to Gloom? Can Ramsay Save Even the Worst Restaurants?

In �Ramsay�s Kitchen Nightmares� internationally known celebrity chef Gordon Ramsay lends his extensive experience to various fledging restaurants. Ramsay is no newcomer to his field; over his more than twenty years in the industry he has worked all over the globe and is the owner of twenty two different top notch restaurants. He is also no stranger to struggle.

In �Ramsay�s Kitchen Nightmares� internationally known celebrity chef Gordon Ramsay lends his extensive experience to various fledging restaurants. Ramsay is no newcomer to his field; over his more than twenty years in the industry he has worked all over the globe and is the owner of twenty two different top notch restaurants. He is also no stranger to struggle. At age sixteen he left his dysfunctional home with dreams of becoming a football star; when his soccer dreams were crushed due to injuries, he entered culinary school � purely by accident. Ramsay had no idea he would turn his career into the multimillion-dollar success that it is today. From New York to Dubai to Tokyo, his first-class, award-winning cuisines earn the respect of any diner�s taste buds.

Characterized by a no nonsense approach and colorful language, Ramsay puts his reputation on the line each episode in an attempt to save otherwise doomed dining ventures. He is a perfectionist who leaves no stone unturned, from sanitary disgraces to dimwitted employees � and even their managers, he has no tolerance for error. While it may seem that the star chef is arrogant and abusive, deeper analysis reveals that he is simply delivering blunt, practical information � that for one reason or another previous owners have ignored, and in some cases continue to ignore. If these restaurants accept and implement their famed consultant�s advice they might be rewarded with an incredibly bright future; if they continue as is, they are almost destined to closure. In any case, there are no guarantees in such a volatile business, but if one person has a successful track record it is Gordon Ramsay.

Each restaurant�s chef is initially evaluated with one simple test: how well can he or she cook a simple breakfast omelet. Surprisingly, one head chef at a West Yorkshire establishment struggles with this task � arrogantly at that. Yet that is only the icing on the cake (pun intended) throughout his adventures as Ramsay is served seemingly rotten food and uncovers food safety violations that could quite literally induce nausea (and perhaps has). It is often the simplest of tasks that these case studies foul up: outdated interior design, filthy kitchens, poor service, outright disgusting food, and overly stubborn attitudes. Mr. Ramsay is, in many instances, not only attempting to reverse a failing business, but the incompetence and stupidity of its owners, managers, chefs, and other workers.

While observing incompetent owners and employees can to be some extent enjoyable, �Ramsay�s Kitchen Nightmares� provides a plethora of useful advice, not only for restaurant owners and aspiring cooks, but also for a properly functioning business in general. The program breaks away from the simplistic win or lose reality show clich�; even if these chefs can impress Ramsay and their immediate critics and customers there is no guarantee of long-term success. Indeed, some of these restaurants may not even survive until the next episode.