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Mar 30, 2007 05:22 AM

New Yorker article. Buford on Ramsey

I don't know how long this will stay up on the New Yorker site. Very entertaining.

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    1. re: Withnail42

      That was interesting. I love Gordon, he cracks me up on Hell's Kitchen. Can't wait for the next season to start.

      1. re: Withnail42

        I was struck by how much petty crime/pilfering goes on at that level - both by patrons and staff. On the patron side, I'm not too suprised in retrospect - especially due to the celebrity element. People will swipe anything as a "souvenir."

        You'd think there would be a level in the restaurant industry where staff would treat the opportunity to work at a top place as a career move, not merley a job to pay the college bills. His chefs seem loyal. What about the rest? All the cash tips being swiped? That's crazy. If I were an owner, I'd be more lunatic over that stuff than the food.

      2. One of the items I found most interesting: Ramsay's small-plates menu in the bar was priced cheaply with the idea of upselling hard on pricier wines, which are attractive because of the high margins, lack of overhead (which I don't quite get: you have to store them properly), and nominal spoilage. I know the profits of the industry are heavily alcohol-centric, but I'd never seen this strategy so nakedly explicated.