Gordon Ramsay yuks it up on The Hour (Photo by Brian Corcoran, 2009)
He came, he saw, he plans to conquer. Yesterday evening on CBC’s The Hour, Gordon Ramsay confirmed rumours that he will open a restaurant in Toronto. While the chef is reluctant to divulge details—he’s still in the planning stages—he says that he is definitely looking to expand his culinary kingdom north. Ramsay reports that he’s already scouted two sites in town for his first Canadian location. The date of the opening is still unclear, but it looks like the place will be 12 to 18 months in the making. Why so long? With satellite operations all over the world, Ramsay wants a real hand in this one. “We want to invest directly,” he explained, rather than work remotely. “I want to do it properly.”
“I love it here,” Ramsay said to a packed house at the Canadian Broadcasting Centre. And what’s not to love? The city has plenty to tempt a world-class restaurateur: a lively international dining culture, construction projects on every downtown corner (despite the economy) and better table manners than Ramsay can boast. The Brit also notes Toronto’s proximity to that other metropolis of eating and drinking: New York. Hogtown is just “a short hop,” said the chef, which makes frequent visits from NYC a cinch.
But be still Ontarian hearts; when asked his favourite restaurant in Canada, the award-winning chef showered surprisingly curse-free praise on Whistler’s Araxi. The acclaimed restaurant echoes the sentiment of Ramsay’s new book, Healthy Appetite: keep it simple. Ramsay was impressed with the use of what he called “humble” local and seasonal ingredients. “If it’s not available, it’s not on the menu. It’s as simple as that.” This cooking code, he claims, should govern menus, no matter how high-end the restaurant. If all of this sounds familiar, it may be because Toronto is already overrun with locavores. Ramsay is about to enter an educated marketplace, where diners are already familiar with the local farms and artisanal ingredients. We are looking forward to down-to-earth food with plenty of high-colour personality that can take on the likes of Jamie Kennedy. Torontonians may be polite, but we love a little healthy competition.
[...] The pre-heat is on: start the countdown to Gordon Ramsay’s Toronto … [...]
February 12, 2009 at 1:25 am | by - Are You Riled Up? - » Blog Archive » I Wish We Could All Be Rescued | Beyond RehabI think Gordon Ramsay is totally overrated (like Susur), and as a strong supporter of Canadian gastronomy, I think he doesn’t belong here.
Further, it is so obvious why he likes ‘Araxi’ so much: I have a hunch he’s looking to gobble-up that establishment, as well as the other Vancouver restaurants under the same “casual fine dining” chain (i.e., ‘West’, ‘Cin-Cin’, ‘Blue Water Cafe’, etc.) to add to his global empire of boring, cookie-cutter restaurant operations that bring in cash, and do little or nothing for gastronomy.
I can just picture it now: Vancouver will start looking a lot like London, U.K., with Ramsay’s boring restaurants scattered all over the place, with “chef patrons” doing all this wonderfully moronic cooking for him, while Ramsay is wasting time going through peoples kitchens telling them how stupid they are, as if he couldn’t do this back home in London, and show Brits how stupid he thinks they are…
Hello Torontonians, wake-up, and support your own made-in-Canada chefs right here in Ontario’s best restaurants, chefs like Neil Baxter, Jamie Kennedy, Bryan Steele, Aaron Linley, and many others that cook just as good as Ramsay, and better (but, happen to lack over-fed PR firms, and British nationalism that is so blindly behind Ramsay for no good reason, other than foolish pride).
Knowing Jamie Kennedy, I can’t imagine him traveling to the U.K., with a film crew, wasting his time going through pathetic British pub kitchens to show how stupid a lot of British restaurateurs are, the same way Ramsay seems to get away with coming over here and making Americans restaurateurs look as stupid as we all know they are… Really, Ramsay, this isn’t the Canadian way, and I for one do not appreciate your ability to forget just how bad the majority of British cookery is when compared to our established, multicultural and forward-thinking brand of Canadian gastronomy.
I will never bother frequenting a Ramsay restaurant ever again (even if one comes to Canada), because he’s not as good a chef as couch potatoes and food writers think he is, and again, I know many chefs working here in Ontario that actually perform much better cooking than him, chefs that actually cook in their respected kitchens.
Sincerely,
Richard Maloney
February 17, 2009 at 9:31 am | by Richard MaloneyOh, save the self-righteous rant for someone who cares.
NONE of our Canadian chefs hold a candle to Ramsay’s culinary skills OR personality. He breathes new life into the food world and people like you, who are little weaklings in real life, but pretend to be giants on the internet, are just jealous.
Your clear jealousy of the success he’s had is pathetic. He is the most entertaining and real chef to come out of the food world in YEARS.
And as for you friend Jamie Kennedy…no one would (or does) know him walking down the street! And please, you’re counting HIM as one of our great chefs? Why? Because he made a high-end poutine with over-salted fries? Go to Caplansky’s and try a real poutine and gravy, you loser. And why don’t you go check Jamie’s restaurants and see how empty they are. The jig is up.
We NEED Ramsay to come here and revitalize our dining scene because it sucks. And because we don’t have any exciting chefs here on our own. Pretty sad.
And, the last time I checked, this was a free country and free world to set up shop wherever. If he’s not using your money, why do you care so much?
If you don’t like Ramsay, as they say, change the channel or turn off the TV, ie. don’t go to his restaurants. I’m sure you won’t be missed there………
February 17, 2009 at 11:05 am | by ChristineOh, Richard Maloney, NOW I see the problem and the REAL reason for your little baby rant. You work or own the restaurant RUNDLES!!! In touristy little Stratford.
Are you bitter that the great Gordon Ramsay didn’t come to Rundles??? Or did he not sign your book and you thought you’d get back at him.
Grow up, you baby. You’re the problem our restaurant scene is in a mess and will continue to be a mess. Because of people like you who think they are high and mighty and have the guts to tell us what’s ‘right’ and ‘wrong’ in fine dining.
By the way, thanks for including your restaurant affiliation. I have been to Rundles before, nothing special, it was an average meal. But after your little rant, I will not bother to eat at your establishment EVER again. Because I don’t like little whiny goofs that think they are cool on the internet by bashing others. You’ve lost me as a customer FOREVER. Good luck in those down times, brother……
February 17, 2009 at 11:10 am | by ChristineI think you both need to calm down a little. I see both of your points, but I think there are bigger things to worry about, then if a restaurant does well or not. Time will tell…Don’t sweat the small stuff guys.
February 17, 2009 at 12:32 pm | by Kate YoungKate, perhaps you’re right. I do become overly passionate about the subject of food and restaurants because I’ve loved them all my life.
It bothers me when someone like Richard Baloney up there rants about a foreign chef – who I’m sure – he has never seen cook, or tasted his food. His arguments are just so juvenile that I can’t believe he’s even associated or in the restaurant business.
Everyone knows the majority of high profile chefs, and those with multiple locations, don’t actually cook in their own kitchens. I guess we’ll need to falter Ferran Adria and Thomas Keller then for that too. How come Mr. Baloney didn’t refer to Daniel Boulud taking over Vancouver’s Lumiere? In fact, he’s such a tool that he disses his “friend” Jamie Kennedy at the same time since HE doesn’t even cook in his own kitchens most of the time!!!
Let me enlighten Richard Baloney…they’re called “recipes”; as in, if you’re not there, your Executive Chef follows YOUR recipes. That’s what ALL chefs do because obviously, they can’t possibly be at the restaurant ALL the time.
I wonder if Rundles Richard has even eaten at any of Ramsay’s restaurants? Because if he hasn’t, then how can he possibly comment on his culinary skills?
I have. At several. And have had some fantastic meals there, including at Ramsay’s in London and at Claridge’s. In fact, maybe Rundles could study their menu and get some tips to liven up their very average menu.
If he’s not the owner of Rundles, then the owners should really know what he’s up to and how he’s alienating customers with his stupid comments via the web.
February 17, 2009 at 12:54 pm | by ChristineChristine, have you been to Frank at the AGO yet? what did you think? Or did you visit Agora back in the day?
February 17, 2009 at 1:47 pm | by Kate Young(I won’t address you as ‘Dear’, because it’s clear you do not belong to that class) Christine,
Do you, or, did you work for Gordon Ramsay, or, are you hired as one of his PR ladies, or, do you work for Toronto Life, and wish to make this article look better than it is?
Either way, given your totally moronic assertions stated above, you seem far too attached to chef Ramsay, to be believable in print.
Please, feel free to give me a call at Rundles, and I will tell you exactly what I think of uninteresting chefs the world over, including chef Ramsay. I am not afraid to say what is on my mind. If only you could feel this way, you might actually see the light of gastronomy today in Canada.
Yes, I’ve dined at Claridge’s before, and it was nothing special… French waiters and waitresses all overly dressed in uptight, cheap yet formal-looking uniforms (just as cheap as the table cloth rentals adorning their tables – the same knock-off fake linens all supposedly great London restaurants use – from chef Ramsay’s three-starred restaurant, to a two Michelin-starred restaurant like The Square, to any one-starred establishment in the Big Smoke…) They’re all cheap, yet, expensive for no good reason, as they charge too much for nothing they give of value when compared to what diners get in Canada, and the United States, in general.
The French professional waitstaff I witnessed, all talking amongst themselves during the luncheon service all to feel, well, better amongst themselves, I guess, really stuck in my memory. Is chef Ramsay really intersted in fine service, or, fake service? Note: all supposedly French restaurants in London have this dynamic: French servers in the front (always rotten to the core), and equally rotten chefs in the back (always of lower class English stock for the most part). These two worlds create toxic environments…
Christine, are you aware of this dynamic, I guess not, seeing that you have not worked like I have over the past two winters in London. Are you aware that London restaurants are actaully wannabe Rundles restaurants that don’t even come close? (Moreover, have you ever worked in a restaurant in your life, pardon the question?)
Going back to Claridge’s, I don’t remember anything interesting about Gordon Ramsay at Claridge’s – his, or, his chef patron’s Lemon Tart was nowhere near chef Baxter’s at Rundles. Sorry, Christine, but, the truth hurts, gastronomy is real, I know, but, you have to learn how to taste abroad, literally.
Other than the wonderful decor of the dining room itself, a glowing example of how to reproduce that classic art deco style within a building that predates it, I don’t remember a single thing I ate at Gordon’s spot inside Claridge’s, because it was lacklustre. (Ask me about luncheons or dinners at famed restaurants like Rundles, Lucas Carton, L’Ambroisie, Pierre Gagniare, Le Bernardin, and so on, and I will give you exact details of the cuisine I tasted because it was actually noteworthy.
Dining at Clardige’s was, well, about as forgetable as dining at Charlie Trotter’s, or, Susur’s… Boring. Boring. Boring.
Besides Claridge’s, I’ve dined at his Royal Roads three-star joint (not without calling over five times to just get in, because it was supposedly “pre-booked six months in advance…”), and this dining experience was a complete waste of gastronomical time as I know it. Again, ridiculous French servers, apperently more at home in London, than in Paris, or, the rest of France…
Christine, I think you are totally lacking any sense of taste, and the fact you would waste two entries to bad mouth me without offering substance, shows something that might not be suitable to print. Actually, your negative remarks, with all too frequent gramatical errors, makes me feel really good that your comments were sparked from my original, honest observations, and this is good for gastronomy in Canada. You sound really, dishonest, and again, I question where your comments are coming from, as you sounded far too eager to pounce on my remarks.
What is really bad, is the fact that many Canadians do not get a chance (for whatever reason, mostly there own) to dine abroad, especially, in Michelin-starred restaurants.
So, when a PR chef like Ramsay gets televised here, well, a lot of naive gastro-dreamers here tend to believe he’s actually something of interest, above and beyond Canadian, and/or, American talents that are well established in their kitchens (kitchens, that a lot of Canadians avoid because they would rather do what you probably like to do, and go cheap, and dine at “casual fine dining” chains).
I can tell you are a fake:
Obviously, you’ve never dined at Rundles before, or, you would have discovered that we actually give our clients real, Irish linen napkins to use, the best in the world, a luxury item no London chefs could ever dream of giving their supposedly beloved clients, because restaurateurs there are so cut-throat and cheap, cheap, cheap, and their clients don’t even know how screwed they are…
You can talk badly about our menu all you want, but, at least our chef cooks in his kitchen each service (the pastry section belongs to him).
Any chef that trusts others to cook his/her recipes, is, well, a chef that shouldn’t be trusted, period. Culinary art is about control, and when you give people control of your artistic ablility, well, you no longer really control it, no matter how good you think you are. This is why I avoid any chef that has more than one great restaurant… You can’t have more than one great restaurant, without lying, gastronomically.
Look over the ages, honey, please take note that great chefs never trust anyone to cook their ideas. This is the difference between good, and great, or, noteworthy cookery.
The difference between my commentary and yours, is the fact that you are obviously being paid by someone, or, some organization, to talk such nonesense and smear my original observations that are based on years of experience working in this trade in restaurants all over the world.
Also, if you think that I am making my story up, as if I do not know anyting about gastronomy in Canada, North America, or throughout the World, well, keep in mind that I personally prepare and cook all welcome meals for each visiting ‘Resident Celebrity Chef’ visiting the Stratford Chefs School each winter, and if you think I do not know how to entertain, well, just ask the past two-years of ‘Resident Celebrity Chefs’ to the School how they think of my cuisine that I prepare for them when they first step foot in Canada, and visit Stratford.
Please feel free to contact the following international professional chefs I have cooked for:
Bruce Rennie:
http://www.martin-wishart.co.uk/
Paolo Lapriore:
http://www.certosadimaggiano.com/
Matteo Barontetto: http://www.luxeat.com/my_weblog/2008/06/ristorante-cracco.html
Yvan Lebrun, and Rolande Leclerc:
http://www.restaurantinitiale.com/
Riccardo Camanini:
http://www.villafiordaliso.it/
Nuno Mendes:
http://nunomendes.co.uk/
Why dont’ you ask these persons mentioned above how much they enjoyed my cuisine when they visited Stratford during their visit to the Straford Chefs School.
I consider myself to be an expert in Canadian cuisine and gastronomy, and sorry, honey, but, you don’t even compare.
Stop trying to write for PR firms, and confuse readers here. I’m not buying it.
Richard Maloney
February 17, 2009 at 10:43 pm | by Richard MaloneyChristine, grow-up, please…
February 17, 2009 at 10:44 pm | by Richard MaloneyCall me at Rundles, and I will tell you exactly what I think of bad (supposedly fine) cookery across the globe, including Ramsay’s version.
Sincerely,
Richard Maloney
February 17, 2009 at 10:46 pm | by Richard MaloneyI agree with Mr. Maloney.
Ramsay’s London restaurants are indeed nothing special… Actually, most French-based, fine dining restaurants in London are best avoided.
Back to my reason for leaving this comment.
Rundles is one of my favourites, because it’s special, unique, and basically original to the core. The owner is in the building every time I go there, and this is the difference between good restaurants, and great restaurants.
The last thing Toronto needs is another North 44…
J.F.
February 18, 2009 at 7:43 am | by Jerry Freedman[...] Perhaps we shouldn’t be so anxious for Gordon Ramsay to open his new Toronto spot: the critics are bashing the foul-mouthed chef’s new Parisian venture, calling it boring, [...]
February 18, 2009 at 8:08 am | by Gordon Ramsay’s unfavourable reviews, eating on $50 a week, coffee addictions justified | Read All About It | torontolife.com/dailyKate, yes, have been to Frank and had also gone to Agora; they’re very good. BUT, very good by Toronto standards. What I mean by that is that we just don’t do fine dining that well here – food nor service – as the vast majority of the world does. I eat out here in Toronto, on average, about 4 nights a week, so I’d like to think I’m pretty versed on our dining scene. And the thing that our restaurateurs just can’t get their head around yet is that you can’t teach personality; in either chefs, or servers.
Obviously Ramsay’s at the level where everyone now wants to bash him and pull him down from that high throne he’s on. I must divulge that I was staying at The London NYC when he was there and actually shared a late night drink with our group and him (I had Brits with me); could have been an act, but I don’t think so. He was pretty genuine about wanting to re-produce his recipes in a genuine, honest way without being too ‘frou-frou” as he said at the time. He even said that he knew at the time that he was sure that it would only be about 70% great on a daily basis, and only on great nights once in a while would they fire on all cylinders. He knew people were going to take the piss. And he’s a big boy, he can handle it.
And to answer Richard; you fired me up yesterday, but today’s a new day so I’m not feeling as much hatred towards you….but i still don’t want to call you. Like I said, I’ve been to Rundles…more than once…and while it was good, I find it average. Food was good, but service was really not tha polished up to my standards at least. I think you were trying to stand on a soap box and do the ra-ra thing for Canada etc. But it didn’t work. And I’m tired of that. We live in a GLOBAL world now. There’s no ra-ra needed; and I’m never going to support Canadian restaurants just for the sake of them being so. Those days are over. Canadian chefs and restauratuers need to step up to the plate and start being special; as you see in today’s New York Times or maybe you didn’t, I just happen to have it handy since I’m in New York right now; Susur got 1 star from Bruni. Proves my point: when our Canadian chefs get out into the “real” world, and I consider NYC to be one of the great culinary destinations of the world….they get burned because they’re smalltime.
J.F. I’m not sure what your comment means about not needing more North 44s? Do explain. In fact, if I had to choose one Canadian chef that “gets it”, it’d be McEwan. He goes to great lengths for consistency – and he stays true to his core vision, I think. His service can be very spotty at times, but again, the standard is so lax here, it figures.
February 18, 2009 at 9:58 am | by ChristineWow, Richard honey, take a chill pill. Guess business is slow at Rundles today if you have this much time to write more nonsense. Who’s believing your hype? Oh, that’s right, YOU! I was going to state that I actually was never a fan of Ramsay’s – in fact, I wouldn’t even have taken the time to respond to your ridiculous post, but it was just something so COCKY about you that I just had to.
So, which are you? A “head waiter” or a “private chef”. Or, more truthfully, are you a fraud in both those careers?
Hey jerkoff, when did we talk about Irish linen napkins? You’re such a goof that I think you actually believe you’re giving Rundles good PR by writing this garbage.
I’m in finance you goof. I enjoy reading Toronto Life.
I have no stake in Ramsay or Toronto Life, but again, it was your waaa waaaa waaaa little post that put me into action. And in fact, you’ve now made me want to post this on other food boards so I can show everyone just what a moron you are.
But in fact, you sorry little loser, you prove my points that I stated to a tee! You’re obviously bitter that you’re either a waiter as a career or a failed chef. Which one, I don’t know. But I can assure you that if you had any talent for either job, you wouldn’t be in Stratford with the blue hairs. Which, if I recall, was mostly what I saw when I dined there…TWICE. All older people that for sure have money to burn, and really don’t know great cuisine. If you had actually dined in the U.K., as you claim, you would know that they have one of the most exciting dining scenes going for the last few years. Obviously you’re prejudiced against the French. That’s too bad. Because they know food. And they know service. I hope you at least picked up some tips from them while you were supposedly working there.
Again, you prove my points above fabulously and I thank you for that.
Oh, and again, if you think that more than 4 people actually read this, go ahead and promote your tired restaurant some more on here. Any PR helps when you’re in the hinterland I guess.
Now, go polish some of that glassware with spots I saw when I was there with that fine Irish linen and let us really into gastronomy lead the way.
February 18, 2009 at 1:34 pm | by ChristineDear Christine,
I won’t stoop as low as you do…
Do you work for Toronto Life, or, might I guess you’re employed outside of your finance job as one of Ramsay’s PR gals?
Your bad mouth, and language, seem to point to PR, in reverse.
It’s too bad you have to work (if you’re not lying), because I don’t need to for half of the year, and never will work more than six months of your restaurant season. I work really hard, and am proud to work in Canada’s top establishments that make most others look moronic in comparison.
I’m planning to vacation for six weeks in Europe, tasting my way through Spain, Italy, and Denmark for a first, as well as re-visiting some of my favourite Michelin-starred restaurants in Paris. I live to eat and drink, and not the other way around.
Yes, honey, all of the best three-starred restaurants in the world (even supposedly great restaurants that are not yet under Michelin’s gaze) use cheap rental linens to give their clients, I hate to break your heart, but, Rundles is the one of only a handful of establishments in the world that actually give the best of the best quality linens to their guests each dinner service. Do you think any restaurant in London can afford to do this? Give your head a shake. Also, most restaurants in Canada, and the U.S., can afford to do what Rundles do, yet, they are too cheap and prefer to give out inferior items to make more money… Again, you do not know enough to know what I know, therefore, your comments above are totally to false and misleading. You have to prove what you say, and not throw stones which you have been doing all along, which any educated reader here will witness.
Obviously, given your rude comments above – total rants that began immediately following my thorough and objective comments – I know your knowledge of restaurants and restaurant gastronomy is nowhere near mine, nor, will it ever be.
Again, I am sorry to sound so blunt, but, you seem really moronic and far too easily prone to sling abusive words to be believed by me, and you should learn to either argue much better, quoting concrete references, or, stay in your place in life, and understand you do not work in the restaurant industry (I’ve worked in this business since the age of 14, and never had any other job), therefore, you know little or nothing of how restaurant dynamics work on the world’s stage. I’ve dined at most major restaurants around the globe at least once, as well as working in many top rated restaurants in Canada, London, U.K., and Sydney, Australia, to know that Rundles is tops, in a league of it’s own.
Keep to your day job in finance, and stop trying to write bad romance here. I can tell you don’t even know how to cook, which probably why you like Ramsay so much.
Sincerely,
Richard Maloney
February 18, 2009 at 8:53 pm | by Richard Maloney