Q8 PLAYBOY: How do you not weigh 300 pounds?
RAMSAY: I like the Chinese ethic of eating four or five small bowls a day. I don’t think chefs should be fat. I was a fat chef once. I think it’s the most disgusting trait for any chef to walk into a dining room at 450 pounds and expect people to eat his or her food. My father died of a heart attack at the age of 53. I’ve never smoked in my life. I love keeping fit. I don’t like sitting around.
Q9 PLAYBOY: Clearly not. You have more than two dozen restaurants around the world, three TV shows here and three in the U.K., cookbooks, promotional tie-ins, four young kids. Do you ever worry you’re spreading yourself too thin?
RAMSAY: Oh, come on. Do you think Wolfgang Puck has spread himself too thin with Puck Express and a $400 million company? Fuck no. For a guy with 127 restaurants, he looks great and he’s cool as a cucumber. I can only hope to continue at that level at 62. But he does it the same way I do it and the same way Thomas Keller or Joël Robuchon or any other great chef does: You hire great people.
Tuesday, November 15, 2011
From the Gordon Ramsey interview in October UK edition of Playboy. Credit to Playboy for the extremely stupid question about the nature of being a chef, and to Ramsey himself for the asshole answer, which has SWEETFUCKALL to do with cooking (interesting to contrast his with the "never trust a skinny chef" dictum, which was also assholely). Also, credit to both of them for barging ahead immediately afterward with the idiom "spreading yourself thin" in a way that to me adds extra Duh to his already specious thinking about the phenom of the chef brand: