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0:00
Hi guys, this is Gordon on Wired Tech Autocomplete.
0:06
First question is, is Gordon Ramsay a Michelin star chef?
0:31
Uh, I won my first star many years ago.
0:31
Um, and this year we celebrate 27 years at Royal Hustle Road and 25 years at a three star.
0:31
Is Gordon Ramsey considered the best chef in the world?
0:31
That's absolute bull.
0:31
I don't think you can ever be the best, but you can be one of the best.
0:36
Good question.
0:46
Is Gordon Ramsey going vegan?
0:41
Am I?
0:41
I did go vegan once for an entire lunchtime and it was uh, it was interesting.
0:50
It was very interesting.
0:50
Is Gordon Ramsay good at football?
0:55
I think he was.
0:57
Football was an incredible release.
1:00
There's a lot of synergy between running a kitchen and captaining a team.
1:02
Who made Gordon Ramsay cry?
1:08
This one always fascinates me.
1:08
I didn't actually cry.
1:10
I got upset with a situation because I screwed up.
1:20
And like in sport, uh like in kitchens, when you screw up, you get upset.
1:20
But there's multiple people who made me cry.
1:20
My kids make me cry.
1:20
My mom makes me cry.
1:20
My bulldog, when he does his business all over the carpet, makes me cry.
1:20
Who inspired Gordon Ramsay to cook?
1:20
Biggest inspiration at the beginning was my mom.
1:34
Um, growing up and watching my mom handle three jobs.
1:36
I would go and visit her at the restaurant at weekends and help her prep, peel all the onions, carrots, potatoes to help uh get her home a bit earlier.
1:46
Who is Gordon Ramsay's favorite chef?
1:51
It's like saying, "Who's your favorite child?"
1:53
Oh god, that's so hard.
1:55
I'm gonna say my favorite chef is a tossup between Clare Smyth, Angela Hartnett, and Giza Voir.
2:05
Uh, did Gordon Ramsey invent Beef Wellington?
2:05
Absolutely not.
2:05
It was forgotten about.
2:05
It was um, sort of almost like the sleeping beauty of dishes.
2:05
So we revived it back in 2001 at Claridge's and ever since then it has gone crazy.
2:05
Did Gordon Ramsey jump out of a helicopter?
2:05
I have jumped out of a helicopter at multiple times, repelled out of a helicopter, hung from a helicopter and jumped out of a helicopter.
2:05
Um, can Gordon Ramsey handle spice?
2:05
Of course I can.
2:05
This palette is an educated palette that loves spice.
2:05
Can Gordon Ramsey cook grilled cheese?
2:44
This thing always comes back to bite me on the ass every year.
2:46
Can he do a grilled cheese?
2:49
Can he get the pull of cheese?
2:54
Yes, I can.
2:54
Finally, being in New Zealand and up against it timewise, I, I thought the cheese had melted, but it hadn't.
2:54
Now I can perfect a grilled cheese, I promise you.
2:54
Here we go.
3:01
Can Gordon Ramsay bake?
3:04
Absolutely.
3:04
I'll tell you why.
3:14
My first job in Paris, um I worked at the uh restaurant Giza Wear in the middle of Paris in the 17th Avenue and my first job was downstairs in the pastry.
3:16
And then in London before going to Paris, I also worked as a baker at Legos.
3:22
So yes, I can bake.
3:22
Boom.
3:28
Does Gordon Ramsay drink coffee?
3:31
I love coffee.
3:31
First thing in the morning, uh I'll start off the day after a session in the gym and I'll get a black coffee and a croissant and then throughout the day I'll have a flat white uh potentially with oat milk or skim milk.
3:42
Does Gordon Ramsey like pineapple on a pizza?
3:42
No, I do not.
3:42
But I did my first Iron Man in Hawaii.
3:42
And at the end of this finishing line, some incredible young chef had cooked me a pizza and I was about to take a bite of it and I spotted the pineapple.
3:42
So I sort of, I dodged the pineapple and devoured the pizza.
5:18
Good question.
5:24
Um, does Gordon Ramsey ever use a microwave?
5:24
Tilly recently just graduated from university, one of our daughters, and um, the microwave was a staple in this uh apartment.
5:24
So, I think they're good for reheating things.
5:24
Couscous, for instance, is really good for 30 seconds to reheat in a microwave.
5:24
But sort of cook and eat from a microwave, no.
5:24
But reheating, 100% yes.
5:24
Does Gordon Ramsay call people donuts?
5:24
People ask me that all the time.
5:24
I call them donuts because they're clumsy.
5:24
Have you ever tried eating a donut without licking your lips?
5:24
It's a very clumsy thing to try and eat and devour.
5:24
So yeah, I have called many people donuts.
5:24
Next, uh, what does Gordon Ramsay think of, uh, The Bear?
5:24
The Bear is incredible.
5:24
Gives a proper insight to the nitty-gritty sort of side to the industry, the pressure these chefs face, but most importantly, the sort of the level of determination that goes on in the kitchen.
5:24
What are Gordon Ramsay's world records?
5:24
That's a really good question.
5:20
Um, when we first started launching the F-word, we used to come up with uh challenges that would inspire winning um, Guinness World Records.
5:27
Um, I think I've lost quite a few of them now because clearly challenged.
5:33
Um, I don't know how many we still have.
5:36
Um, what are Gordon Ramsay's current shows?
5:43
That is a tough one.
5:43
Uh, Secret Service, Kitchen Nightmares, Master Chef, Hell's Kitchen, Master Chef Junior, uh, Uncharted, and of course, um, the one that I'm most excited about, Knife Edge.
5:58
Next, um, how Gordon Ramsay became famous.
6:05
I didn't start cooking to become famous.
6:07
I fell in love with it because it was a passion that I absolutely was obsessed with.
6:18
Getting to the very top.
6:18
Spending three years in France and working with some phenomenal chefs really taught me how to perfect my craft.
6:16
How Gordon Ramsay cuts an onion.
6:21
Everyone thinks it's easy cutting onion.
6:24
The secret is having a great sharp knife.
6:26
So, I peel it once and keep it whole.
6:28
I leave a little touch of the root on, slice it in half, chop, chop, chop, chop.
6:33
One, two, three down.
6:34
Hold the onion back together and then slice into a nice fine dice.
6:37
Forget the word speed.
6:40
When you start chopping things like onions and carrots, focus on the technique first.
6:45
Get the techniques right first before you start getting faster.
6:48
When you get too fast, that's when you cut yourself.
6:50
So, slow down.
6:52
Any tips to avoid uh crying when cutting an onion?
6:55
Rinse it under cold water and that stops the acid bleeding from the back of the onion.
7:00
I do get frustrated when I see people wearing goggles, swimming goggles, and dive masks cutting an onion.
7:06
No.
7:11
How does Gordon Ramsay like his steak?
7:09
Um, I'm a big medium rare.
7:11
I'm not a big fan of blue.
7:11
I don't think you can really identify the flavor of the meat when it's blue.
7:15
And the secret of cooking a great steak is letting it rest before you slice it.
7:19
So, mid rare all day long.
7:24
Love it.
7:24
Uh, right.
7:24
What does Gordon Ramsay use to sharpen his knives?
7:34
Some knives are incredibly delicate.
7:37
They require the stone and others just a straightforward steel nice and slowly.
7:45
What culinary school did Gordon Ramsay go to?
7:52
Yeah.
7:52
So I enrolled in a foundation course in catering.
7:52
Um, is by the time I got into college I was already sort of quite well advanced on the course because I spent two days a week at college and the other three days a week I spent at school.
8:03
So that was a, a sort of like a test scheme that worked out very well.
8:07
What's in Gordon Ramsay's lamb sauce?
8:16
That's a tough one, that one.
8:16
I go back to the moment when I was uh screaming and waiting for the freaking lamb sauce to come.
8:16
If you slice the lamb as the main course, the thing you've got to serve at the same time is the sauce.
8:24
The secret of any great lamb sauce um is in the resting juices from the lamb.
8:34
Whether it's a a rump of lamb, a leg of lamb, um or the most amazing shoulder.
8:38
Thank you so much for watching.
8:40
I hope you enjoyed those questions as much as I didn't.
8:41
And thank you.
8:45
God bless you very much.