I spent time in a kitchen with Gordon Ramsay — and I survived – The Boston Globe

(I have to shout out the tuna tartare and the jumbo crab cakes. The tuna was cured ever so lightly and paired with sour cream — a touch of flavor inspired by the UK — chef’s kiss!)Tuna tartare.Jessica Rinaldi/Globe StaffRamsay, who is from the UK but owns restaurants all over the world, and 12 in the United States, said the menu will “definitely” be changing as he settles into the scene here.“The more frequent, the more dangerous,” Ramsay said of switching up the menu. “That makes it the most exciting for the customers. … I pride myself on trying to be seasonal. Keeping the kitchen on their toes.”And that he does.Ramsay is known for being a bit of a force in the kitchen — a bully, some might say. Through his many chef-berating, profanity-spewing reality television shows — including “Hell’s Kitchen,” which just wrapped up filming season 21 — Ramsay strives for perfection, and has no problem chastising anyone or anything that doesn’t meet his standards.(Idiot sandwich, anyone?)But Ramsay calls it “tell[ing] people straight” — an “essence of passion” he likens to Boston.“It’s salt of the earth,” Ramsay said of the city, calling it a hard-working, enthusiastic, and vibrant town…
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