Just around the corner from where my aunt lived in Chelsea was one of Gordon Ramsay's own restaurants. We somehow didn't get around booking a table there before she moved to Worthing.
Although there's a lot of shouting and swearing coming from Ramsay, I think of him as very much oriented towards strength-based development and sustainability. This is especially prominent in the shows where he tries to help hotel and restaurant owners. He is very committed to making a sustainable business where everyone is in position to do his or her best, although this sometimes means for some people to swap roles or step back. He tries to compose a manageable and profitable meny, often made from local food. He is dedicated to keeping the kitchen clean and not let things go to waste. He looks at how to make the most out of the building and tries to win the hearts of the local customers, providing a nice and relaxed atmosphere. No wonder he got an OBE for helping to develop the service profession (his charity work probably helped too).
There's an awfully lot of metaphors related to cooking. One of the most well known is of course "the boiling frog" parable. However, it's not true that frogs stay in hot water and boil to death because (sadly) some scientists set out to test it.
Other examples are "you're toast", "the idea is only half-baked", "boil down to", "a recipe for disaster", "key ingredient", "too many cooks", "icing on the cake", "full plate", "sizzling with anticipation", and "food for thought". Many cooking-oriented metaphors are for some reason used in politics: "grill the candidates", "whip up a new policy", and "stir up trouble".
According to Tien Wong, differences between entrepreneurs can be compared to those between chefs. He claims that there are three kinds of chefs (using another set of metaphors): the scientist who in detail follows a very complicated recipe, the magician who finds inspiration in going to the market and then conjuring up a creation when coming back to the kitchen, and the artist who dosen’t work off an exact recipe, but instead relies on instinct and creativity to work within his themes.
He then moves on to giving examples of entrepreneurs who follows these three chef stereotypes. I agree with the analysis that the "artist entrepreneur" is probably most likely to succeed although it is the magicians such as Twitter, Google and Facebook that get most attention.
I wonder how to characterise Ramsay as an entrepreneur. I think he's mostly an artist, both as a chef and as an entrepreneur. At least he gets it right most of the time. In 2015, Forbes listed his earnings at $60 million for the previous 12 months, and ranked him the 21st highest earning celebrity in the world. Let's just hope in time he'll get a little more understanding towards vegetarians.
Although there's a lot of shouting and swearing coming from Ramsay, I think of him as very much oriented towards strength-based development and sustainability. This is especially prominent in the shows where he tries to help hotel and restaurant owners. He is very committed to making a sustainable business where everyone is in position to do his or her best, although this sometimes means for some people to swap roles or step back. He tries to compose a manageable and profitable meny, often made from local food. He is dedicated to keeping the kitchen clean and not let things go to waste. He looks at how to make the most out of the building and tries to win the hearts of the local customers, providing a nice and relaxed atmosphere. No wonder he got an OBE for helping to develop the service profession (his charity work probably helped too).
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| From UK May 2013 |
Other examples are "you're toast", "the idea is only half-baked", "boil down to", "a recipe for disaster", "key ingredient", "too many cooks", "icing on the cake", "full plate", "sizzling with anticipation", and "food for thought". Many cooking-oriented metaphors are for some reason used in politics: "grill the candidates", "whip up a new policy", and "stir up trouble".
According to Tien Wong, differences between entrepreneurs can be compared to those between chefs. He claims that there are three kinds of chefs (using another set of metaphors): the scientist who in detail follows a very complicated recipe, the magician who finds inspiration in going to the market and then conjuring up a creation when coming back to the kitchen, and the artist who dosen’t work off an exact recipe, but instead relies on instinct and creativity to work within his themes.
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| From Höstmarknad sep 2014 |
I wonder how to characterise Ramsay as an entrepreneur. I think he's mostly an artist, both as a chef and as an entrepreneur. At least he gets it right most of the time. In 2015, Forbes listed his earnings at $60 million for the previous 12 months, and ranked him the 21st highest earning celebrity in the world. Let's just hope in time he'll get a little more understanding towards vegetarians.
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