Exclusive Insight into Gordon Ramsay's Off-Camera Persona
A chef who received training under Gordon Ramsay has provided an exclusive glimpse into what the celebrity chef is truly like behind the scenes, away from the dramatic television cameras. As audiences witness both his cutthroat business demeanor and emotional family side in the new Netflix series, Being Gordon Ramsay, this revelation offers a nuanced perspective on his real-world character.
Mike Reid's Experience Working with Ramsay
Chef Mike Reid, 43, who now owns multiple restaurants across the UK, Australia, Dubai, Beirut, and Amsterdam, partially trained under Gordon Ramsay early in his career. In an exclusive interview, Reid opened up about his experiences, admitting that while there was a certain level of apprehension about making mistakes, he genuinely enjoyed working for the renowned chef.
"With Gordon, if you’re good, you're good," Reid explained. "He leaves you alone. He actually gave you a lot of his time in terms of teaching and learning." This contrasts with Ramsay's infamous harsh feedback on shows like Hell's Kitchen, where he famously created an "idiot sandwich" out of an aspiring cook. Reid laughed, noting, "So yeah, luckily I was not too bad at my job, so never an idiot sandwich for me."
The Reality of High-Pressure Kitchens
When asked if he was ever scared of Ramsay, Reid clarified: "No, there were so many levels in that kitchen already. You had to perform for yourself and for others. Gordon was cynical, even back then he already had multiple restaurants, so he was in and out a lot." However, he emphasized the relentless demand for excellence, stating, "But, you had to perform at the highest level every day. So there was always a level of, fear is the wrong word, but the knowledge you knew you had to be at your absolute best every day."
Reid highlighted the intense pressures of high-end kitchens, which require long hours, strict discipline, and an unwavering pursuit of perfection. "This is why it's so tough to perform in a three-star for any long period of time, because the level of consistency you've got to bring is just, it's incredible," he explained. Ramsay himself has acknowledged being "difficult to work for" due to his perfectionism and drive to maintain his business reputation, though his wife, Tana Ramsay, notes he has mellowed in recent years.
Ramsay's Teaching Legacy and Current Ventures
In a final reflection on his former mentor, Reid praised Ramsay's character: "He's a lovely guy in real life, with a big heart and a real talent for teaching. We’re still connected to this day." This personal insight aligns with Ramsay's philosophy that staff need "total commitment" and "unbelievable consistency" to uphold three Michelin stars, standards he believes foster growth and success.
Meanwhile, Ramsay continues to expand his culinary empire. His new Netflix show delves into his latest ambitious project: opening five culinary experiences in London’s second-tallest skyscraper, 22 Bishopsgate. With a £20 million investment, he describes this as his "most daunting" business move yet, admitting the pressure to achieve perfection is immense.
Mike Reid's Ongoing Success in Hospitality
On his own path, Mike Reid thrives in the hospitality industry. Last year, he launched the Liverpool Street Chophouse & Tavern, featuring signature dishes such as roast chicken pie, pigs’ head, and a personal favourite, pea soup. "It's such a simple recipe, but packed with flavour. The pea soup is beautiful on a plate with a little crème fraîche and fresh peas as garnish," he shared. His culinary creations continue to draw acclaim, showcasing the skills honed under Ramsay's tutelage.
