I quite enjoy them taking a picture because it’s a memory that they have on their phone for the rest of their life, providing it doesn’t become too much of an intrusion with flashlights going off every two seconds. There are certain chefs who go up in arms when people take pictures. It’s a double-edged sword because of the intrusion of social media. READ MORE: ‘I feel like I’m in a dream,’ says ‘Big Brother’ evicted houseguestĭo you think Instagram is in some way ruining the modern restaurant experience because people are going to be more interested in taking pictures of food rather than eating it?
And it’s me doing what I do best - an adventure with food, understanding cultures and from becoming an amazing prolific chef to becoming a teacher, to becoming a pupil, stripped of everything I know and putting myself into that area of their expertise, for me, was a dream come true. Now that the program’s out and clearly been successful and rated very well, I’m at peace because it’s good for them to see there’s no comparison. Back in 2004, I started my journey from visiting Cambodia, the most amazing southeastern Asian islands, Vietnam and then spending three months in India from north to south and a week in an ashram in Kerala and understanding how to perfect vegetarian cuisine, and so I was more upset with people criticizing Uncharted without having seen it. I would never, ever attempt to copy anybody in their profession. We’ll never get to buy that ingredient in London.
The high-altitude fruit farm, tiny farm in the mountains of Peru, the intense flavour was extraordinary. So, I’ve tasted ingredients across this show that I’ve never tasted before. We also have that responsibility as a chef for sustainability, and I think I’ve always been a big advocate with seasonality, and some of these ingredients that I came across in many countries, they stay there, and well done for that. Gordon Ramsay: For me, Uncharted was diving into those unknown secrets and getting offbeat, away from the touristy parts, embedding myself in that community and, from a chef’s point of view, getting close to the source - I’ve spent the last two decades with the most amazing ingredients arriving on my doorstep, so to turn that in reverse and to go to the source. Did you have in mind where you wanted to go when the show began? Global News: Recently, you said that you’ve learned a lot filming this new show. Global News spoke to the chef over the phone, and he told us about his favourite Canadian food and explained why his new show isn’t a ripoff of Anthony Bourdain’s Parts Unknown. Ramsay is adapting and bringing us along on his learning journey.
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