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Esquire Chats With Gordon Ramsay | Esquire Philippines
Esquire Philippines
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1/27/2025
Celebrity chef Gordon Ramsay sat down with Esquire Philippines to discuss his love for Filipino food, his mentorship style, and his constant drive to learn and improve, even after achieving great success. #EsquirePHVideo
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00:00
Consistency is number one on our agenda wherever we are in the world and so it goes down to the
00:05
training program. I look at the attitude of these young Filipino chefs and it's majestic.
00:11
They remind me so much of myself at the age of 22.
00:22
I'm so excited to be here in the Philippines. It means a lot. I think it's one of the sort
00:25
of sleeping beauties of Asia and now some of the best restaurants in some of the most exciting
00:31
cities in the world are Filipino. I've spent a lot of time in Australia recently and the US
00:37
and hotspots in the top 10 is Filipino restaurants and so we've removed this blanket of
00:43
discovery. There's this incredible excitement behind the Filipino cuisine and so having a
00:50
chance to open here. We started this journey nearly two years ago. You're looking at the
00:54
sites recruiting, the building, the menu but for me it comes down to the projects. I didn't think
00:59
I could create a better fish and chips outside of London and to do it here in Manila with the
01:05
lepo lepo fish it's extraordinary. So there's a rich culture here that needs to be respected.
01:11
I love the regional diversity of Filipino cuisine as well and then you've got the the complexity
01:18
you know the acids, the vinegar, the fish stews, the marinades, its fragrance and so Filipino
01:24
cuisine for me now can equally sit alongside Thai, Southeast Asian. I've been a big lover of Korean,
01:33
Vietnamese and Filipino cuisine now is ranked certainly in that top five. It's been a long
01:39
time coming but there's something quite humble about the approach and there's something sort of
01:46
almost reassuring in a way that it's not comfort, it's tradition but no waste. They maximize their
01:54
flavor but most importantly the dishes are beautiful, really beautiful.
02:03
Oh I think there's lots of challenging daily insights and nothing that we can't handle by
02:09
the way and so consistency is number one on our agenda wherever we are in the world and so it
02:15
goes down to the training program. I look at the attitude of these young Filipino chefs and
02:19
it's majestic. They remind me so much of myself at the age of 22. They don't want to go home after
02:24
their shift, they want to come in on their days off, they want to continue educating their palate
02:29
and so when you're running an empire on the scale of what we're doing it needs to be consistent
02:35
but I teach and we now have culinary academies around the world that are not
02:43
two, three, four year courses. We're teaching dishes so you can get up to speed in 30 days with
02:50
12 incredible dishes and I think that's been the key to the success in training.
02:59
And the most fulfilling for me is seeing the level of execution in terms of just how
03:04
quick these young chefs pick it up and they have this intrusion of social media today. They learn
03:09
so much quicker because they're looking at their phones, they're looking at their apps and they're
03:13
looking at these platforms so you know a great young chef can travel fast if they take notice
03:19
to what's around them 24-7 so few chefs you know disregard that intrusion. I welcome it because
03:29
it's the modern culture and it's similar to art, it's similar to fashion, similar to sport
03:35
food is on all these platforms now so take advantage of that.
03:39
I think my secret is staying relevant and having fun with it and so the seriousness is in the
03:44
restaurants and the fun is on the platforms. I think we're about 120 million followers on all
03:49
those platforms together and so 40 million plus of TikTok and when people ask me to critique
03:55
the food I love that so with my down time and we get chance to have a go and have some fun.
04:02
Also having three daughters that are young, up-and-coming, future generation potentially
04:08
chefs. Matilda is a big, big lover of social media and so we have fun on that and I think
04:16
that little bit of family dynamic can translate and make recipes less intimidating, a bit more
04:21
fun and so we're lucky from all-day dining, all-day cooking, all-day eating, all-day
04:29
from all-day dining to incredible burgers, to incredible restaurants, bar and grill,
04:35
one-star, two-star, three-star mission. We need to be, we need to be diverse, we need to be
04:41
multi-facet and so I want to show other young chefs that you can do it all, you can have a
04:48
great reputation online and a great restaurant reputation. It doesn't need to be one or the other.
04:52
I think on the personal front, winning three stars in France, three Michelin stars in France
05:04
is the ultimate goal because they taught me how to cook. I got everything I wanted from some of
05:10
the best chefs on the planet and so to have two stars, we are so close in Bordeaux and so we're
05:16
one star away from achieving. I think after that every year we need, you know, a target, a plan.
05:24
I have an Ironman coming up in July so I'm training for that currently so I can eat happily,
05:30
I don't have to worry about my weight, I focus and I unwind as I train. So they're the two
05:37
real key items on my agenda for 25. Three stars in France and to cross that line as an Ironman in July.
05:46
I do spend a lot of time in the kitchen today. Am I behind the line running the fish station? No.
05:51
Am I at the front of the orchestra conducting it? Yes I am. If we stay behind the line then no one
05:55
gets taught. So that next stage of evolution and developing in terms of how to aspire to become a
06:02
great leader, you need to transition and so understanding that transition is crucial. I've
06:08
been a line cook, I've been behind the line 18-19 hours but if you don't let go it will take you
06:14
down and I look at Alain Ducasse, Joe Robuchon, the late Joe Robuchon. Joe Robuchon had four
06:22
three-star Michelin, Alain Ducasse today has three three-star Michelin. Great leaders in their field
06:28
and so I think my responsibility now going forward is to emulate what I've been taught
06:33
and to teach and to become the most unselfish chef on the planet and so that's the generosity
06:40
in me to teach them to get them as good as or if not better than than Gordon Ramsay. I see
06:48
examples like Claire Smith, you know first ever female in the UK to win three stars. She was by
06:55
my side for 12 years so for her to step out on her own and to win the ultimate accolade, Matt
07:01
Abbey will be the next one, Kim will be the next one after that. There could be a rising star in
07:07
the kitchen here from a young talented Filipino female chef. So yeah we want future facing chefs
07:14
and so that's the role. I want to pass the baton over soon but I'm not done yet.
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