You’d be hard-pressed to find a chef more renowned in today’s world than Gordon Ramsay. The spirited and hot-tempered Brit is known for his no-nonsense and often expletive-filled persona in the kitchen. He’s known all over the world for shows like Hell’s Kitchen, The F Word, Ramsay’s Kitchen Nightmares, MasterChef and Masterchef Junior.
Outside of the screen, however, Ramsay can definitely walk his talk. His restaurants have earned a total of 16 Michelin stars and he’s widely considered one of the top dogs in the culinary industry.
So, what more can this chef-restaurateur-food critic-writer-celebrity-Ironman athlete-Karate black belt do?
Well, on this new National Geographic show, he’s going on an adventure around the globe and returning to becoming a student again.
Gordon Ramsay: Uncharted follows the English chef as he explores the culture and cuisine of six different countries. This isn’t just your average adventure show, however, because not only does Ramsay learn about each country’s dishes — he also experiences the creation of the dishes first-hand. This covers everything from gathering the indigenous ingredients, being taught by local chefs, cooking alongside them, and connecting with the locals and the culture. It’s safe to say that it just doesn’t get any more immersive than this.
Here are four exciting things you can expect from Gordon Ramsay: Uncharted that you just can’t miss out on.
The six incredible regions and cultures
The six-part show focuses on an area per episode. First, Ramsay visits Peru’s Sacred Valley of the Incas to discover more about high-altitude cuisines. Then, Ramsay finds himself in the rugged south of New Zealand where he discovers the secrets of traditional Maori dishes.
Up next is Morocco, deep in the Middle Atlas Mountains where he immerses himself in the culture and cuisine of the ancient Berber. Next, we follow Ramsay to Maui, Hawaii where he learns more about their native ingredients.
In Laos, he faces the rapid white waters of the Mekong as he discovers more about their cuisine. Lastly, the Alaskan Panhandle teaches Ramsay more about survival, hunting, and the Alaskan culinary culture.
The local chefs who become Ramsay’s mentors
In order to have a truly immersive and connected experience with each place, Ramsay turned to local chefs to teach him what he needs to know. This is a change from what we usually see of Ramsay in his television appearances. Normally, he’s the top dog who bosses everyone else around, but this time, he’s the student and he’s learning everything he can.
In an interview with National Geographic, Ramsay says that the show isn’t “about me showing a young chef how good I am; it’s me learning through the eyes of a young chef locally. I’m back on the floor and back on the line.”
On the show, he meets and learns from Virgilio Martinez of Peru, Monique Fiso of New Zealand, Najat Kaanache of Morocco, Sheldon Simeon of Hawaii, Lionel Uddipa of Alaska, and Joy Ngeuamboupha of Laos.
The exploration and adventure it takes to gather and understand the ingredients
While it’s true that Ramsay could have easily bought the ingredients he needed at the local market, where’s the fun in that?
Instead, Ramsay rolled up his sleeves and really got into the thick of things. In Laos, he made his way through the dense jungle in order to taste and gather weaver ant eggs. In New Zealand, things get wet for the chef when he hunts for eels using only his bare hands. Similarly, Ramsay uses homemade tools to spearfish for some of Maui’s deadliest catches in Hawaii.
If that wasn’t exciting enough, Ramsay dared to climb down a rock face — in a snowstorm! — just to harvest local herbs in Alaska. More rappelling happens in Morocco, but this time, it’s down a raging waterfall to find wild mushrooms. To cap it off, audiences then get to watch Ramsay hang off the face of a cliff in Peru in search of cactus worms.
If that’s not adventure enough, we don’t know what is.
The Big Cook
It’s not just a Gordon Ramsay show without a test of skill.
To end each episode with a bang, Ramsay takes on what is called The Big Cook. This puts everything that Ramsay has learned throughout his stay to the test. He invites experts of the local cuisine as his guests, where he then challenges himself to attempt to master the region’s dishes in order to serve to them.
The tables have truly turned because this time around, Ramsay is being judged.
Despite being one of the top chefs in the industry today, it’s incredibly humbling to see Ramsay learn and accept critique from the local experts.
In an interview with National Geographic, Ramsay shares one of his experiences. “One thing the farmers in Peru didn’t like was the alpaca heart. They wanted it more cooked,” Ramsay shares. “How cool is that: farmers coming out of the mountains and telling me that the heart is so raw that they can still feel it beating in their mouths?”
“It takes me back to the beginning of my journey. I was insecure when I started cooking because it was a canvas of magnitude on which I never thought I could perform,” Ramsay adds. “My first pair of chef whites and my knife were bought by a charity to get me to college. That forced me to strive to learn quicker, to feel better and more confident. It’s very rare that I get to go back to reconnect with that experience—the depth and the soul-searching vulnerability.”
Be the first to stream Gordon Ramsay: Uncharted on FOX+!
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