Gordon Ramsay Wife Divorce
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Marco Pierre White
Marco Pierre White World-renowned TV Chef & Restaurateur "The original rock-and-roll chef, Marco Pierre White has a larger-than-life personality, and is a rare gem in the treasure of great chefs" Marco Pierre White is fondly known as "The Godfather of modern cooking" and has been dubbed the first celebrity chef, enfant terrible of the UK. Aer going into rerement in 1999, he hit our screens in 2007 to take the helm as Head Chef of Hell's Kitchen in the UK. TOPICS: IN DETAIL: Creativity & Innovation He began his classical training as a commis under Albert Roux and Michel Roux at Leadership & Teamwork Le Gavroche. On compleon of his training, he opened Harveys in London, where Service Excellence he won his first Michelin star and was awarded his second in 1988. He was The Devil in the Kitchen awarded his third Michelin star at the age of 33 - the first Brish and youngest Cooking Demonstrations chef ever to achieve this. As well as being a celebrated chef, Marco is a shrewd businessman with an impressive selecon of UK and internaonal restaurants. LANGUAGES: He is recognised by patrons and peers alike for having provided a highly creave and innovave impetus into contemporary internaonal cuisine. He has also He presents in English. mentored several of today's great chefs including Gordon Ramsay and Heston Blumenthal. PUBLICATIONS: 2010 Marco Made Easy WHAT HE OFFERS YOU: Rasoi: New Indian Kitchen Marco shares with audiences the recipe for his own success as well as his (with Vineet Bhatia & Fay enthusiasm and passion about delivering what customers really want. -
Pierre Koffmann BIOGRAPHY
Pierre Koffmann BIOGRAPHY Koffmann occupies a unique position among chefs in this country. He is the chef of chefs, the chef all other chefs look up to. - Matthew Fort, Guardian Weekend Combining a rustic gutsiness with haute cuisine, Pierre Koffmann knows how to combine tastes and flavours like no one else. He cooks the kind of food he likes to eat; the food of the French countryside and of his grandparent’s farmhouse kitchen in rural Gascony. Pierre’s cookery books include Memories of Gascony (new edition June 2016; Mitchell Beazley), and La Tante Claire: Recipes from a Master Chef (Sep 2012; Mitchell Beazley). Classic Koffmann was published in 2016 by Jacqui Small, and won the 2017 James Beard Foundation Book Award for ‘Cooking from a Professional Point of View’. He has appeared on numerous television shows, including Masterchef and Masterchef: The Professionals (BBC), Saturday Kitchen (BBC), The Chef’s Protégé (BBC), and as judge in the BBC One daytime show Yes Chef which ran for two series in 2016-2017. After training in his hometown of Tarbes, southwest France, Pierre worked his way up at restaurants across France and Switzerland, before moving to the UK. Pierre quickly found himself working as Sous Chef for Michel and Albert Roux at Le Gavroche and within six months he was promoted to Number 2. After a quick stint at Brasserie Benoit in the City, Pierre was appointed Head Chef at the Roux Brothers’ new Waterside Inn at Bray. In his five-year tenure he helped them achieve two Michelin stars. In 1977, with backing from Michel and Albert Roux, Michael Caine and Professor Von Clan, Pierre opened his first restaurant, La Tante Claire, in Chelsea, achieving his first Michelin star the following year, a second in 1980 and third in 1993. -
Marco Pierre White on Seven's Menu in 2017
Marco Pierre White on Seven’s menu in 2017 The revered chef will host HELL’S KITCHEN AUSTRALIA. (1 December 2016) Seven is the hottest place to be in 2017 with news Marco Pierre White will host HELL’S KITCHEN AUSTRALIA. The high octane reality juggernaut is one of the world’s most successful and enduring food formats. The global phenomenon is produced in 18 territories including 16 hit seasons in America and four in the UK. Now it’s coming to Australia! The three Michelin star chef will be opening HELL’S KITCHEN AUSTRALIA with a team of celebrities yet to be announced. The apprentice chefs will face skill based challenges under the immense pressure of delivering a complete dinner service at the exclusive HELL’S KITCHEN restaurant. It promises to be a thrilling and fiery ride as these celebrities face the toughest challenge within the hottest and toughest kitchen in the world. Marco Pierre White said: “All chefs over time will stray slowly from the stove, very few stay close to the flame. HELL’S KITCHEN, without question, is the most natural environment for me to be myself.” Filming will commence in the New Year. Further details will be revealed in coming months. HELL’S KITCHEN AUSTRALIA will be produced by ITV Studios Australia for Channel Seven. For further information, please contact: Channel Seven Publicity P: 02 8777 7250 MARCO PIERRE WHITE BIOGRAPHY Dubbed the ‘Godfather of Modern-Day Cooking,’ Marco Pierre White is as famous for his fiery temper as he is for his kitchen prowess. He arrived in London as a 19-year-old with "£7.36, a box of books and a bag of clothes,” to continue his apprenticeship under the guidance of Albert Roux at Le Gavroche. -
Bubble Waffles a Popular Treat from Hong Kong, Bubble Waffles Are Also Called Eggettes Or Egg Puffs
News and trends for January – and a chance to join the Good Food team! edited by ELAINE STOCKS INTRODUCING Bubble waffles A popular treat from Hong Kong, bubble waffles are also called eggettes or egg puffs. The waffle batter is cooked in a special mould, and the honeycomb-like structure results in crispy edges and soft, chewy ‘bubbles’. A little custard powder is added to the batter to make them taste sweeter. Why we're eating them now Although they were originally served plain, bubble waffles became popular in Europe as people started to experiment with increasingly decadent toppings. Wrapped around inventive ice cream flavours or piled elainestocks @ high with sweets and chocolate sauce, they're Instagram gold. Where to buy the mould Follow Elaine Follow We used Nordic Ware’s cast-iron egg | waffle pan (£65.95,divertimenti.co.uk ), which gives impressive results (but isn’t suitable for induction hobs). You FAYE WEARS WEARS FAYE can find other cheaper moulds at amazon.co.uk. Styling Where to find them Bubble Wrap Waffle in London's Soho (bubblewrapwaffle.com) has been SAL HENLEY | | HENLEY SAL pioneering the trend while Nosteagia in Shoreditch (nosteagia.com) serves them alongside bubble tea. At Bubble Food styling Food Cha in Newcastle (bubble-cha.com) they come with a choice of indulgent toppings and frozen yogurt. WILL HEAP | | HEAP WILL Sophie Godwin Photograph Photograph Turn the page for our recipe 4 JANUARY 2017 bbcgoodfood.com 7 update Books for Bubble waffles cooks COCKTAIL HOUR SERVES 2 PREP 5 mins This is Gluten plus 1 hr -
Why I Love Wales and Its' Food
ISSUE 6 WHY I LOVE WALES AND ITS’ FOOD EXCLUSIVE INTERVIEW WITH LEGENDARY MICHEL ROUX JR ALSO INSIDE // + Oakbank + Really Pro + HCC (Meat Promotion Wales) + Food Standards Agency FEATURED IN THIS ISSUE // A TASTE OF WALES ENTREPRENEURS IN WALES From east to west, north to Global Entrepreneur Glynn south, we uncover the growing Pegler talks to SME Wales food sector in Wales making about supporting young its mark on our developing talent in the Principality economy PAGES 20 - 33 PAGES 38 - 41 TheKnow Big Interview How 14 The Big Interview The Legendary Editor’s Exclusive by Gary Baker He was here a few months ago to enjoy a He said: “I have recently fnished a food-based shark-fshing trip of the Carmarthenshire week I have every year in Henley-on-Thames coastline, but our nation and its’ food is never at their festival and every year we get students too far away from the mind of the renowned from Bridgend College to help us for the week. Chef or, for that matter, from the table at his They work their backsides of. They are kids two Michelin starred restaurant, Le Gavroche, who are 17 or 18 years old and are full of in London’s Mayfair. enthusiasm. The clatter of pans and knives ring out down “Wales has fantastic food. I love the Gower the phone as we speak, signalling another Peninsula cockles, the shrimps and the seafood. busy morning of preparation for a lunch Then there is the Welsh hill lamb, which is service of exceptional quality at Le Gavroche. -
Recipe Book Chef Profile
Recipe Book Chef Profile Jun has been in the food industry since the age of 19, having worked at the likes of Le Gavroche, Chez Nico and Marco Pierre White’s restaurant Harvey’s. In 2004, Jun took over as executive chef at London's Pearl Restaurant, where he gained 3AA rosettes In May 2009, Jun launched his first recipe book, "Simple to Sensational". The book demonstrates easy, everyday recipes and then shows how these recipes can be transformed into spectacular dinner party dishes in just a few simple steps. Jun is known for his modern French cooking style, and use of fresh in season ingredients. Contents Jun Tanaka explores the culinary depths of the Panasonic Steam Oven, with 12 tantalizing dishes that are sure to get you excited about cooking again. To create his dishes he carefully combines ingredients that complement and enhance each other, fusing their flavours together using the different cooking methods the CS8 has to offer. The results are beautiful simple dishes that can be replicated at home. 1. Spiced flatbreads with guacamole 2. Salmon with beetroot salsa and horseradish 3. Raspberry clafoutis 4. Jersey royals with grilled asparagus and goats cheese 5. Lemon marinated baby chicken and chicory salad 6. Marinated chicken with tender stem broccoli 7. Braised Beef cheeks with olives and sundried tomatoes 8. Whole sea bream with chorizo and tomatoes 9. Pilaf rice with peas and spices 10. Grilled Halloumi with ratatouille 11. Steamed mussels with lemongrass 12. Grilled Mackerel with Miso, Fennel, Radish and Basil Salad Spiced Flatbreads with Guacamole Dish: Large Pyrex® bowl, small mix- Accesories: wire rack, upper ing bowl, shallow dish, shelf position + glass shelf in Ingredients middle shelf position. -
The French Migrant and French Gastronomy in London (Nineteenth to Twenty-First Centuries)
A Migrant Culture on Display: The French Migrant and French Gastronomy in London (Nineteenth to Twenty-First Centuries) Debra Kelly Oh, Madame Prunier, you give us fishes which we wouldn’t dream of eating anywhere; you call them by a funny French name, and we all adore them! (Prunier 2011, x–xi) Que se passe-t-il dans une assiette? Que retrouve-t-on qui exprime des idées, fasse sens et permette un message? Quelle est la nature de cette matière à réflexion? Quelle emblématique pour l’empire des signes culinaires? (Onfray 156)1 French Food Migrates to London: The French Migrant and London Food Culture2 In his social history of ‘eating out’ in England from the mid-nineteenth century to the turn of the twenty-first, John Burnett discusses thediffusion 1 Translation: ‘What happens on a plate? What is found there which may express ideas, make meaning, formulate a message? What is the nature of this material for reflection? How can the empire of culinary signs be symbolised’? The philosopher Michel Onfray is making explicit reference to Barthes’s L’Empire des signes (1970), and implicit reference to Barthes’s methods of analysing cultural myths, their construction and circulation. These methods also underlie the approach taken in this article to representation and meaning. 2 This article explores some of the preliminary research for a larger project which uses French cuisine as the lens through which to analyse the French (and Francophone) experience in the British capital, historically and in the contemporary city: ‘being’ French in London. It considers French culinary knowledge and practice at work in the city as a material form of identity, of culture and of cultural capital and examines its place in London’s constantly evolving culinary landscape: ‘eating’ French in London. -
Great Chefs® of the World©
GREAT CHEFS® OF THE © WORLD Episode Appetizer Entrée Dessert Episode 101 Honduran Scallop Veal Chops with Sage Sauce Pithiviers On DVD Ceviche Stéphane Bois Pierre Castagne Douglas Rodriguez Le Patio Le Perroquet “World” # 1 Aquarela Village St. Jean St. Maarten El San Juan Hotel St.-Barthélemy Puerto Rico Episode 102 Curried Nuggets of Swordfish with Soy-Ginger Banana Napoleon with On DVD Lobster Beurre Blanc Chocolate Sabayon Norma Shirley Scott Williams Patrick Lassaque “World” # 1 Norma at the Wharfside Necker Island Resort The Ritz-Carlton Cancun Montego Bay, Jamaica Necker Island, BVI Mexico Episode 103 Seared Yellowfin Tuna Caribbean Stuffed Lobster Pineapple Surprise On DVD and Tuna Tartare on Ottmar Weber Rolston Hector Greens Wilted in Sage Ottmar’s at The Grand The St. James’s Club “World” # 1 Cream Pavilion Hotel Antigua Michael Madsen Grand Cayman Great House Villa Madeleine St. Croix Episode 104 Black Bean Cake and Lamb Chop with Mofongo and Turtle Bay’s Chocolate On DVD Butterflied Shrimp with Cilantro Pesto Banana Tart Chili Beurre Blanc Jeremie Cruz Andrew Comey “World” # 2 Janice Barber El Conquistador Resort Caneel Bay Resort The White House Inn Puerto Rico St. John St. Kitts Episode 105 Foie Gras au Poireaux Swordfish Piccata Chocolate-layered Lime On DVD with Truffle Vinaigrette David Kendrick Parfait with Raspberry Pierre Castagne Kendrick’s Coulis “World” # 2 Le Perroquet St. Croix Josef Teuschler St. Maarten Four Seasons Resort Nevis Episode 106 Garlic-crusted Crayfish Baked Fillet of Sea Bass with Chocolate Floating -
Martin Evanson CV
Contact Details: Equipment: Linkline Diary Service Mixers: Sound Devices 688 mixer/ recorder 020 8426 2200 (up to 12 channels) Sound Devices 633 mixer/ recorder Mobile: 07779 113251 Radio Mic Systems: Lectrosonics Landline: 020 3759 9953 Audio A10 Zaxcom stereo camera links Email: [email protected] Sennheiser IEM / IFB receivers Address: Mics: London - 53, Goldsmith Lane, London, NW9 9AJ Sennheiser MKH 416 / 50 / 30 Schoeps Super CMIT / MK41 Lapels: DPA, Sanken, Tram & Countryman Timecode: Memberships & Licenses Timecode Systems Wave, Wifi masters, TRX minis and Ultra syncs Institute of Professional Sound BECTU - With public liability insurance JFMG Fully Licensed UK radio mics USA I Visa - Expires 2021 UK Driving License & Vehicle Examples of Work Documentary and Factual Programme Title Description Company / Broadcaster / Link Victorian Sensations Focussing on the 1890s, an incredible age Academy 7 for BBC4 of science and innovation Bruce Chatwin Looking back at the life of Bruce Chatwin. BBC Directed by Werner Herzog David Bowie- Finding Fame Music documentary chronicling the BBC difficult early years of Bowies career https://www.bbc.co.uk/programmes/m0002jlw Elizabethans with Andrew Marr History of the modern age during the BBC reign of Queen Elizabeth the 2nd Fake or Fortune Investigating art pieces to discover if BBC they are genuine or fake. https://www.bbc.co.uk/programmes/b01mxxz6 The Investigator: A British Reopening a 40 year old murder case Shiver for ITV & Netflix Crime Story with many questions still unanswered https://www.itv.com/presscentre/ep1week14/investigator-british-crime-story A Passage to Britain Uncovering the migrant journeys that BBC transformed the nation. -
University of Cape Town
The copyright of this thesis vests in the author. No quotation from it or information derived from it is to be published without full acknowledgementTown of the source. The thesis is to be used for private study or non- commercial research purposes only. Cape Published by the University ofof Cape Town (UCT) in terms of the non-exclusive license granted to UCT by the author. University From Chef to Superstar: Food Media from World War 2 to the World Wide Web by Signe Hansen (HNSSIG002) Town Thesis Presented for the Degree of Cape DOCTOR OFof PHILOSOPHY University in the Centre for Film and Media Studies Faculty of Humanities UNIVERSITY OF CAPE TOWN November 2007 i Table of Contents Declaration………………………………………………………… ii Acknowledgments………………………………………………… iii Abstract…………………………………………………………… iv 1. Theoretical Preliminaries…..…………………………………… 1 1.1 Marx and Debord: Spectres in the New World………. 2 2. Introduction, or, Mario Batali, on the subject of cooking……… 27 2.1 The Thesis…………………………………………….. 60 3. Recipes…………………………………………………………. 73 3.1 Texts in Context………………………………………. 74 3.2 Consuming Recipes…………………………………… 81 3.3 The Copyright Debates………………………………… 88 4. Cookbooks……………………………………………………… 103 4.1 Pre-War: Escoffier, Soyer, and Beeton……………….. 104 4.2 Post-War: Beard, Fisher, and Child…………………… 112 4.3 “New” Books…………………………………………..Town 134 5. Beyond Recipes: Literature, Menus and the World Wide Web… 141 5.1 Food Literature………………………………………… 142 5.2 Language and Menus.…………………………………. 165 5.3 Freedom and the World Wide Web……………………Cape 177 6. Television………………………………………………………..of 185 6.1 The Fall and Rise of Food Television…………………. 186 6.2 Jamie Oliver…………………………………………… 194 6.3 Rachael Ray…………………………………………… 210 6.4 Food Porn……………………………………………… 224 7. -
Gordon Ramsay
Gordon Ramsay Biography Date of Birth 8 November 1966, Glasgow, Scotland, UK Birth Name Gordon James Ramsay Height 6' 1½" (1,87 m) Mini Bio Gordon Ramsay was born on November 8, 1966 in Glasgow, Scotland as Gordon James Ramsay. He is known for his work on Hell's Kitchen (2005), Kitchen Nightmares (2007) and The F Word (2005). He has been married to Tana Ramsay since December 21, 1996. They have four children. Spouse Tana Ramsay (21 December 1996 - present) (4 children) Trade Mark Heavy use of bad language in the kitchen Multi-furrowed forehead Pencil behind the left ear Estuary English Accent. Fiery temper Trivia Celebrity chef He attended Glasgow Rangers football club's Youth Policy for 3-years during his school holidays. During this time, he played a couple of non-league matches as a trialist. Has 4 children: Megan Ramsay (Megan Jane Ramsay) (born 1998), twins Holly Ramsay(Holly Anna Ramsay) and Jack Ramsay (Jack Scott Ramsay) (born 2000) and Mathilda Ramsay (Matilda Elizabeth Ramsay) (born 2002). Admires fellow chefs Rick Stein and Jamie Oliver He was awarded the O.B.E. (Officer of the Order of the British Empire) in the 2006 New Year's Honours List for his services to culinary arts. Born in Scotland but moved to England when still a boy and raised there. Close friends with David Beckham & Victoria Beckham. Has size 15 feet, which require all his shoes to be custom-made for him. Besides cooking, his hobbies include martial arts; he's a real-life black belt. Is fluent in French. -
Now in Paperback – the Fi Rst Two Octonaut Adventures!
Contents Adult fiction and non-fiction 2 Cookbooks 32 Collins Business Secrets 38 Secrets of the Masons 39 Cartographic 40 Additional adult titles 42 Children’s 46 Children’s audiobooks 62 Additional children’s titles 63 Index 64 Contacts 68 An Autobiography Agatha Christie ver the three decades since her death on 12 January 1976, many of Agatha Christie’s readers and reviewers have maintained that her most Ocompelling book is probably still her least well-known. Her candid Autobiography, writt en mainly in the 1960s, modestly ignores the fact that she had become the best-selling novelist in history and concentrates on her fascinating private life. From early childhood at the end of the nineteenth century, through two marriages and two World Wars, Christie shares the details of her varied and sometimes complex life with real passion and openness. In 2008, Christie’s grandson made a remarkable discovery: a box of old tape reels containing the recordings of Christie dictating her Autobiography for her typist. Th ese remarkable recordings are not only an amazingly rare example of her voice, but also reveal a normally reclusive woman telling her own story in a lively, spontaneous and oft en conspiratorial way. Th is new edition ofAutobiography comes complete with a CD of highlights from these priceless tapes, giving fans the opportunity to hear the Queen of Crime’s story in her own words and rediscover her remarkable story. September BIOGRAPHY & AUTOBIOGRAPHY/ General BIO000000 $32.95 978-0-00-731428-7 HB | 5 1/8 x 7 3/4 | 544 pp Includes CD Previous edition ISBN: 978-0-00-635328-7 | MM (2001) 2 HarperCollins UK The Stone Cutter Camilla Läckberg or the fi rst time in English, the third psychological thriller from No 1 bestselling Swedish crime sensation Camilla Läckberg.