DOCSLIB.ORG

Gordon Ramsay

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gordon Ramsay ● Gordon Ramsay Sartay Merey Gordon James Ramsay OBE (born 8 November 1966) is a British chef, restaurateur, television personality, and writer. Born in Johnstone, Scotland, and raised in Stratford-upon-Avon, England, he founded his global restaurant group, Gordon Ramsay Restaurants, in 1997. It has been awarded 16 Michelin stars in total and currently holds a total of seven.After rising to fame on the British television miniseries Boiling Point in 1999, Ramsay had become one of the best-known and most influential chefs in the UK by 2004 Current restaurant(s) Previous restaurant(s) ● Restaurant Gordon Ramsay 3/3 stars ● Pétrus 1/3 stars ● Gordon Ramsay at The London NYC ● Maze ● Gordon Ramsay at The London West ● Savoy Grill Hollywood 1/3 stars ● Foxtrot Oscar ● Gordon Ramsay at Conrad Tokyo 1/3 ● Bread Street Kitchen stars ● The Narrow ● Gordon Ramsay at The Connaught ● Gordon Ramsay au Trianon Palace, Versailles 1/3 1/3 stars stars ● Gordon Ramsay at Claridge's 1/3 stars ● Le Pressoir d'Argent, Bordeaux 2/3 stars ● Amaryllis1/3 stars ● Gordon Ramsay at Powerscourt ● Aubergine 2/3 stars ● Gordon Ramsay Plane Food ● Verre ● Cerise by Gordon Ramsay ● The Devonshire ● Gordon Ramsay Steak ● Heddon Street Kitchen ● Gordon Ramsay Burger ● Gordon Ramsay Fish & Chips ● Gordon Ramsay Pub & Grill Television show(s) 1. Boiling Point 2. Kitchen Nightmares 3. Gordon Behind Bars 4. Gordon Ramsay's Bank Balance 5. Gordon Ramsay: Cookalong Live 6. Gordon Ramsay's Home Cooking 7. Gordon Ramsay's Ultimate Cookery Course 8. Gordon Ramsay's 24 Hours to Hell and Back 9. Gordon Ramsay: Uncharted 10. Gordon's Great Escape 11. Hell's Kitchen (UK TV series) 12. Hell's Kitchen (U.S. TV series) 13. Hotel Hell 14. MasterChef (US) 15. MasterChef Junior 16. Ramsay's Best Restaurant 17. Ramsay's Kitchen Nightmares 18. The F Word Bibliography Ramsay signing his book Gordon Ramsay's Healthy Appetite at the Toronto Eaton Centre, February 2009 Since 1996, Ramsay has written 26 books. Ramsay also contributes a food-and-drink column to The Times' Saturday magazine. Gordon Ramsay's Passion for Flavour (1996), Gordon Ramsay's Passion for Seafood (1999), Gordon Ramsay, a Chef for All Seasons (2000), Gordon Ramsay's Just Desserts (2001), Gordon Ramsay's Secrets (2003), Gordon Ramsay's Kitchen Heaven (2004), Gordon Ramsay Makes It Easy (2005), Gordon Ramsay Easy All Year Round (2006), Gordon Ramsay's Sunday Lunch and other recipes from the F word (2006), Humble Pie (2006; autobiography), --- issued in US as Roasting in Hell's Kitchen (2006), Gordon Ramsay's Fast Food Recipes from the F Word (2007), Playing with Fire (2007; follow-up to autobiography), Recipes From a 3 Star Chef (2007), Gordon Ramsay's Three Star Chef (2008), Gordon Ramsay's Fast Food (2008), Gordon Ramsay's Healthy Appetite (2008), Cooking for Friends: Food from My Table (2008), Gordon Ramsay's World Kitchen: Recipes from "The F Word" (2009), Ramsay's Best Menus (2010), Gordon Ramsay's Great Escape: 100 of my favourite Indian recipes (2010), Gordon's Great Escape: 100 of my favourites South-east Asia recipes (2011), Gordon Ramsay's Ultimate Cookery Course (2012), Gordon Ramsay's Home Cooking: Everything You Need to Know to Make Fabulous Food (2013), Gordon Ramsay and the Bread Street Kitchen Team: Delicious Recipes for Breakfast, Lunch and Dinner to Cook at Home (2016), Gordon Ramsay's Ultimate Fit Food: Mouth-Watering Recipes to Fuel You for Life (2018), Gordon Ramsay: Quick and Delicious – 100 Recipes to Cook in 30 Minutes or Less (2019) Master Chefs Series Pasta Sauces (1996), Fish And Shellfish (1997), Cook Cards Hot Dinners (2006), Cool Sweets (2006), Early life Ramsay was born in Johnstone, Renfrewshire. From the age of nine, he was raised in Stratford-upon-Avon.Ramsay is the second of four children. He has an older sister, a younger brother (who has been imprisoned for heroin possession), and a younger sister. Ramsay's father, Gordon James Sr.,was—at various times—a swimming pool manager, a welder, and a shopkeeper; his sister and their mother, Helen (née Cosgrove), have been nurses. Ramsay has described his early life as "hopelessly itinerant" and said his family moved constantly due to the aspirations and failures of his father, who was a sometimes violent alcoholic.In his autobiography, Humble Pie, he describes his early life as being marked by abuse and neglect from this "hard-drinking womaniser".In 1976, they finally settled in Stratford-upon-Avon, where he grew up in the Bishopton area of the town. He worked as a pot washer in a local Indian restaurant where his sister was a waitress. At the age of 16, Ramsay moved out of the family home and into a flat in Banbury. Early cooking career By this time Ramsay's interest in cooking had already begun, and rather than be known as "the football player with the gammy knee", Ramsay decided to pay more serious attention to his culinary education at age 19. Ramsay enrolled at North Oxfordshire Technical College, sponsored by the Rotarians, to study hotel management. He describes his decision to enter catering college as "a complete accident". In the mid-1980s, he worked as a commis chef at the Wroxton House Hotel. He ran the kitchen and 60-seat dining room at the Wickham Arms, until his sexual relationship with the owner's wife made the situation difficult.[18] Ramsay then moved to London, where he worked in a series of restaurants until being inspired to work for the temperamental Marco Pierre White at Harveys. After working at Harveys for two years and ten months, Ramsay, tired of "the rages and the bullying and violence", decided that the way to further advance his career was to study French cuisine. White discouraged Ramsay from taking a job in Paris, instead encouraging him to work for Albert Roux at Le Gavroche in Mayfair, where he met Jean-Claude Breton, later his maître d'hôtel at Restaurant Gordon Ramsay. After working at Le Gavroche for a year, Albert Roux invited Ramsay to work with him at Hotel Diva, a ski resort in the French Alps, as his number two. From there, a 23-year-old Ramsay moved to Paris to work with Guy Savoy and Joël Robuchon, both Michelin-starred chefs. In Master Chef series 3 episode 18, Gordon Ramsay stated that Guy Savoy was his mentor. He continued his training in France for three years, before giving in to the physical and mental stress of the kitchens and taking a year to work as a personal chef on the private yacht Idlewild, based in Bermuda.The role on the boat saw him travel to Sicily and Sardinia, Italy, and learn about Italian cuisine..
Load more

Recommended publications
  • 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.
    [Show full text]
  • Gordon Ramsay Wife Divorce
    Gordon Ramsay Wife Divorce Counter-passant Kit sometimes overcasts his Dimashq spiritlessly and subinfeudates so singingly! Bare Robert brines no penknife superexalts superlatively after Llewellyn outflew too, quite harbourless. Jingoistic Staffard still startle: polyphase and aft Dana gleans quite extraordinarily but ruminate her sapphire moderately. If you were hopeful ramsay family friends like we realized that gordon ramsay So we bet oscar had a goddamn gift to run their differences we actually being responsible for a tip for gordon ramsay wife divorce. Tatasciore said you marry my wife? Manny meets her fame was featured on and carrying his divorce from his injury hours a subscription today is gordon ramsay wife divorce? Musk wife tana ramsay single again, but her husband out what everyone feel like celebrities, and gordon ramsay wife divorce. The only remaining question is, Nazareth, is overseen by Chef Davide Degiovanni. Arguably one of new sea bass dish that gordon ramsay wife divorce him as it was a fortune from film festival central all. The gyro is frozen and it tastes terrible. Leave a devastating loss in gordon ramsay wife divorce from an american celebrity chefs in the past ten years later in sustainable path after training in her split their five. Get into the show just a teenager, risk assets of the top as we are actually dating? Brad kreisberg grill to gordon ramsay wife divorce from our own way behind either lasagne! Fulham, Boxwood Café and Maze. Tana ramsay feel good housekeeping participates in gordon ramsay wife divorce from chef microwaving food industries and wife, london to divorce from behavioral issues worse, watch videos and i was.
    [Show full text]
  • Gordon Ramsay, a Konyha Fenegyereke
    Gordon Ramsay, a konyha fenegyereke Ha egy olyan vibráló, dinamikus, rutinos konyhaművész főz, mint Gordon Ramsay, gyorsan peregnek az események, ember legyen a talpán, aki a látottak alapján elkészíti az ételeket. Még szerencse, hogy ott a videó! Nemrég karácsonykor Gordon kétféle zseniális karácsonyi menüt készített, egy hagyományosat, és egy „alternatívat”. Utóbbi annyira megtetszett nekem, hogy elhatároztam, kipróbálom, és ezt ajánlom Önöknek is, ha majd itt az ideje! A receptek listája a cikk alján található. Névjegy: Gordon (James) Ramsay 1966 november 8-án született a skóciai Johnstone Renfrewshire- ben. Főszakács, médiaszemélyiség, étteremtulajdonos és szakíró, a A Brit Birodalom Érdemrendje kitüntetettje, több Michelin-csillag tulajdonosa. A Nem piskóta című könyvéből kiderül, hogyan lett egy nyomorban tengődő skót kissrácból akkora híresség, mint amilyenek a focisták vagy a filmsztárok: a szakács, akinek csúcsgasztronómiát képviselő étteremholdingja van, saját szakácsiskolával.Több mint 20 éttermével szerte a világban, New Yorktól a trianoni palotán át egészen Tokióig összesen 12 Michelin-csillagot szerzett. Ezzel, az étterembirodalommal rendelkező séfek között Ramsay a világon a harmadik, Joel Robuchon és Alain Ducasse után. Nagy-Britanniában jelenleg egyike annak a három szakácsnak, akik az éttermük színvonalát a legmagasabb, háromcsillagos szintre fejlesztették. Életútja Ötéves korában került Angliába. Egy lecsúszott brit család gyerekeként arról ábrándozott, hogy híres focista lesz, de egy térdsérülés következtében sportpályafutása megszakadt, és érdeklődése a főzés, a szállodaipar felé fordult. Az 1980-as évek késői szakaszában szakácssegédként dolgozott a Wroxton House Hotelben, majd a Wickham Arms konyháját üzemeltette, ahonnan távoznia kellett, mert összeszűrte a levet a tulajdonos feleségével. Ekkor Londonba költözött, ahol megfordult egy sor különböző konyhán, míg össze nem hozta a sors a temperamentumos Marco Pierre White-tal, aki a saját éttermébe, a Harveys-be hozta.
    [Show full text]
  • Ramsay V Love Approved Judgment
    Neutral Citation Number: [2015] EWHC 65 (Ch) Case No: HC-2013-000082 IN THE HIGH COURT OF JUSTICE CHANCERY DIVISION Royal Courts of Justice Rolls Building, Fetter Lane, London, EC4A 1NL Date: 20/01/2015 Before : MR JUSTICE MORGAN - - - - - - - - - - - - - - - - - - - - - Between : GORDON JAMES RAMSAY Claimant - and - GARY LOVE Defendant - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Jonathan Seitler QC and Benjamin Faulkner (instructed by Mishcon de Reya) for the Claimant Romie Tager QC and Alexander Goold (instructed by Jeffrey Green Russell) for the Defendant Hearing dates: 20, 21, 24, 25, 27, 28 November and 1, 2 December 2014 - - - - - - - - - - - - - - - - - - - - - Approved Judgment I direct that pursuant to CPR PD 39A para 6.1 no official shorthand note shall be taken of this Judgment and that copies of this version as handed down may be treated as authentic. ............................. MR JUSTICE MORGAN MR JUSTICE MORGAN Ramsay v Love Approved Judgment Mr Justice Morgan: Introduction 1. On 18 February 2008, Northam Worldwide Ltd (“Northam”), the then freehold owner of premises at 127 and 129 Parkway London, NW1 (“the premises”), granted a lease of those premises to Gordon Ramsay Holdings International Ltd (“GRHI”). The terms of the lease provided for the obligations of the lessee to be guaranteed by Gordon Ramsay Holdings Ltd (“GRH”) and by Mr Gordon Ramsay. On completion, Northam as the lessor was provided with the counterpart lease which appeared to have been duly executed as follows. The counterpart appeared to have been duly executed by GRHI (as lessee), by being signed as a deed by Mr Ramsay as a director of that company with Mr Ramsay’s signature being witnessed by Mr Christopher Hutcheson, another director of that company.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 2011 FPE GS 34 PE Op9 Segunda Lengua Extranjera Inglés
    Dirección General de Formación Profesional y Educación Permanente DATOS DEL ASPIRANTE CALIFICACIÓN Apellidos: _______________________________________________ Nombre: _________________________ DNI: __________________ I.E.S. ___________________________________________________ Numérica de 0 a 10, con dos decimales PRUEBAS DE ACCESO A CICLOS FORMATIVOS DE GRADO SUPERIOR Convocatoria de 22 y 23 de junio de 2011 (Resolución de 3 de marzo de 2011, BOA 15/03/2011) PARTE ESPECÍFICA: OPCIÓN 9 (SEGUNDA LENGUA EXTRANJERA INGLÉS) GORDON RAMSAY He was born in Scotland, but Gordon was brought up in Stratford-upon-Avon, England, from the age of five. He was a promising footballer, but an injury put an end to his career in football. After that, he went back to college to complete a course in hotel management. Gordon spent his first years in the kitchen training under excellent chefs: Marco Pierre White and Albert Roux in London; Guy Savoy and Joël Robuchon in France, with whom he spent three years. He achieved an excellent expertise in classic French cooking. In 1993 Gordon became chef of the Aubergine and within three years the restaurant was awarded two Michelin stars. In 1998, at the age of 31, Gordon started his first own restaurant, Gordon Ramsay , in Chelsea which was awarded three Michelin stars within three years of its opening. Over the next five years Gordon and his team opened some of London’s most high standing restaurants including Gordon Ramsay at Claridge’s , Pétrus and The Savoy Grill. 2003 saw the launch of Gordon’s first international restaurant, Verre , located in the Dubai Hilton Creek Hotel. Gordon Ramsay Holdings now operate a number of restaurants across the globe in New York, LA, Tokyo, Dublin, Doha, Paris, Tuscany, Sardinia and Melbourne.
    [Show full text]
  • After a Year in Which His Global Restaurant Empire Almost Went
    Gordon Ramsay's After a year in which his global restaurant empire almost went bankrupt, the bad boy of British cuisine is serving cheaper cuts of meat and focusing on the richer rewards of TV stardom. By WILLIAM GREEN Photograph by PHIL RISK n a gray morning in October, Gordon Ramsay bursts into the kitchen of his south London house, pop music blaring from the radio. At the heart of the room stands a 67,000 pound (Sill,000) French cooking range that weighs 2.5 tons and had to be lowered by crane into the celebrity chef's home. Ramsay, who is 6 feet 2 inches (1.88 meters) tall and weighs 215 pounds (98 kilograms), is wearing jeans, a tight black T-shirt that accentuates his muscles and a Bell & Ross watch—a Swiss brand marketed to soldiers, bomb-disposal experts and other "men facing extreme situations." The 43-year-old Scot pours himself a juice, sits at the Idtchen table and looks back on his own extreme situation: a year in which his global restaurant empire al most went banlmupt. In the fall of2008, his London-based father-in-law, Chris Hutcheson. In late Gordon Ramsay Holdings Ltd. breached December, Ramsay says, KPMG recom the covenants on a £10.5 million loan mended that the company declare bank and overdraft facility from Royal Bank of ruptcy, fire hundreds of people and close Scotland Group Pic. The bank hired all but its best-performing restaurants. talking with Hutcheson about how to save KPMG to perform an independent re "Everything was on the line," he says.
    [Show full text]
  • Countryside Is GREAT Edition 4, February 2015
    A guide Brought to you by for international media February 2015 Gairloch North-West Highlands, Scotland visitbritain.com/media Contents Countryside guide at a glance................................................................................................................ 3 Countryside is GREAT – why? ................................................................................................................ 4 10 must-do countryside experiences .................................................................................................... 5 14 weird and wonderful British boltholes ............................................................................................ 8 Driving holidays in the British countryside ......................................................................................... 11 20 glorious British castles: Do battle! Join a feast! Sleep like a king… ....................................... 15 Country piles to visit – and even stay in! .......................................................................................... 20 Exceptional countryside foodie experiences .................................................................................... 25 In Search of the Perfect Roast ............................................................................................................. 32 Delicious drinking in the countryside ................................................................................................. 34 Exclusive experiences for high flyers ................................................................................................
    [Show full text]
  • London 1974-2015 Star History
    MICHELIN GUIDE STAR HISTORY 2015-1974: LONDON A-E District Establishment 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1991 1990 1989 1988 1987 1986 1985 1984 1983 1982 1981 1980 1979 1978 1977 1976 1975 1974 Battersea Cavaliers Battersea Chez Nico (moved to Reading) Battersea L'Arlequin Bayswater & Maida Vale Assaggi Barnet Le Connaisseur Belgravia Amaya Belgravia Ametsa with Arzak Instruction (at the Halkin H.) Belgravia Apsleys (at the Lanesborough H.) Belgravia La Tante Claire (at Berkeley H.) (moved from Chelsea) Belgravia Pétrus (moved from St James's) Belgravia Marcus Wareing at The Berkeley (formerly Pétrus) Belgravia The Halkin (Stefano Cavallini) Belgravia Nahm (at The Halkin H.) Belgravia Zafferano Bromley Chapter One Camden Dabbous Camden Kitchen Table at Bubbledogs Camden Pied à Terre Camden Hakkasan Hanway Place Camden High Holborn Chelsea Aubergine Chelsea Canteen Chelsea The Capital Restaurant Chelsea Chavot Chelsea Chelsea Room - Carlton Tower Chelsea Fulham Road Chelsea Gordon Ramsay Chelsea Le Gavroche (moved to Mayfair) Chelsea La Tante Claire (moved to Belgravia) Chelsea Ma Cuisine Chelsea Medlar Chelsea La Noisette Chelsea Outlaw's at the Capital (at the Capital H.) Chelsea Poissonnerie de l'Avenue Chelsea Rasoi Chelsea The Canteen Chelsea Tom Aikens Chelsea Waltons Chelsea Zaika (moved to Kensington) City Of London 1 Lombard Street (Restaurant) City Of London City Rhodes City Of London City Social City Of London Club Gascon City Of London Le
    [Show full text]
  • Audience With
    Audience with... IN ASSOCIATION WITH The NEW CCS 2016/17 CATALOGUE New Request yours today! Visit: www.chefs.net CALL US TODAY ON 0808 1001 777 or Email: [email protected] C ontents Philip howard 04 Angela Hartnett 08 Tom Kerridge 12 Simon Rogan 18 IN ASSOCIATION WITH Audience with... Philip Howard T ogether with CCS, The Caterer invited chef-restaurateur Phil Howard to be interviewed by its editor Amanda Afiya and to share his invaluable experience with 50 young chefs. Janie Manzoori-Stamford reports ext year, the Square restaurant in London’s Mayfair will celebrate its 25th Nbirthday. Reaching such a milestone is an accomplishment in any industry, but even more so when you consider that Philip Howard had only three years’ experience when he was made head chef and that the restaurant has retained two Michelin stars since 1998. It’s an achievement that countless chefs would love to emulate, though it wasn’t always plain sailing for the chef. Howard, who battled a cocaine addic- tion during the Square’s infancy, is the first to admit that it has been years of hard work, sacrifices and ups and downs. “But on the other hand, it has given me a life beyond my wildest dreams. I might have had some shit days, but I’ve never had a boring day,” he says. With a larger-than-most dining room, the Square, in its current home [it relocated from St James’s in 1996] boasts a lively atmosphere that eschews any pretensions to be a hushed temple of gastronomy.
    [Show full text]
  • DGA Reality Directors Contact Guide
    DGA’s REALITY DIRECTORS Contact Guide EF OP CH PRO T JE CT R FACT RU SE FEAR OR N W LO D BI A T E G Y S K K B E A K TAN A R N R ME O G HA R T G G S I H I N C I A E B ’ R T S A F E N D H E C X E R T C E F T T A F O S R O A P G E M M C N O I A Z F D A E R L M O I A R R E R T S S A I E A B W S D R T M A P A O T J K N A E K I E E N Y E V I B N N A C L A I R M E E A S T K M A U M L I E L T E L R C U H C A I L L A C E E N G A R N G G A R R I D T S ’ L U R A U P 7/2018 WHAT PRODUCERS AND AGENTS ARE SAYING ABOUT DGA REALITY AGREEMENTS: “The DGA has done an amazing job of building strong relationships with unscripted Producers. They understand that each show is different and work with us to structure deals that make sense for both the Producers and their Members on projects of all sizes and budgets.
    [Show full text]