I can't really describe what was worst in this episode of Kitchen Nightmares "La Parra", an undocumented chef that does not his homework and studies a simple recipie and learns before he does a masterclass only to get it horribly wrong or the fact that all the people on the beach did not know that was just rice with chorizo and prawns.
To add a bit of spice on it Gordon Ramsay also renamed the dish which is written and called PAELLA, and seems he prefers to call it PALLELA.
I can only think now how is possible Mr. Ramsay has the status he has (has he?), clearly extrapolating this mess of a dish with other previous misinterpretations i can only question all his cousine so i am not going to bother going to any of his unattended restaurants.
By the way, is it so difficult to approach the program with a bit of education and respect, honestly, all the swearing does not really cut it if you can't cook a Paella.
Forgot to point everybody on how a correct Paella version of the dish, in this case a mixed one where we have some meat and some seafood, there are other interpretations with just meat or just seafood but this will do for now.
Gordon Ramsays uattended restaurants do you mean ? you have to be kidding right for one of them there is an 8 month waiting list ! dont knock wot you havnt tried !!!!!!!!!!!!
Thats like saying gucci or Ralph lauren make every bit of clothing they sell. Its about the principles of the buisness and your staff having the same passion and priciples. Dining at any of Gordons restaurants the attention to detail and level of service and quality would be hard to beat, that makes him very good at what he does. He doesnt just spout it out he actually applies all his principles ito his own his buisness and so do all his team. You should go one time i think you would be blown away i was and had high expectations after being inthe trade for 21 years.
Surely the point was he wanted to teach a hopeless student one very simple dish based on a local classic and to encourage him away from pasta. No, it wasn't true paella but it was simple, fresh and quick. and a lot more tasty than the Italian inspired stodge that was currently on offer.
There is actually a huge difference between Armani and a Saville Road tailor.
In any case my point was about the hugely un-informed and insulting depiction of a dish that deserves more of that attention to detail you mention.
quote:
Originally posted by sexychef: Thats like saying gucci or Ralph lauren make every bit of clothing they sell. Its about the principles of the buisness and your staff having the same passion and priciples. Dining at any of Gordons restaurants the attention to detail and level of service and quality would be hard to beat, that makes him very good at what he does. He doesnt just spout it out he actually applies all his principles ito his own his buisness and so do all his team. You should go one time i think you would be blown away i was and had high expectations after being inthe trade for 21 years.
Yes but the point is the people cooking didnt have the skill to give it that level of attention you are talking about. So then the answer is too simplfy it and have better quality product or complicate it and get shit on a plate which would you have ! I am not disputing a the fact that there is a difference between a saville row tailor and armarni. Im saying dont make comments Gordons restaurants are empty and just because he runs them doesnt mean ha has too cook in them all the time to mean they are good. Albert Roux any of the top chefs have restaurants all over the world but they dont cook in them all either!
