"Gordon Ramsay"

Summary

SmartLess Podcast Episode Summary: "Gordon Ramsay"

Release Date: June 9, 2025

Hosts: Jason Bateman, Sean Hayes, Will Arnett
Guest: Gordon Ramsay

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Introduction

In this episode of "SmartLess," hosts Jason Bateman, Sean Hayes, and Will Arnett welcome the renowned chef and television personality Gordon Ramsay. The conversation delves into Ramsay's journey from his early life to becoming a culinary icon, his approach to restaurant management, his transition into television, and his personal life.

Gordon Ramsay's Background and Journey

Early Life and Football Career

Gordon Ramsay shares his humble beginnings, growing up in a deprived area with limited resources. His passion for football played a pivotal role in shaping his discipline and work ethic.

• [19:18] Gordon Ramsay: "Growing up in poverty... coming from a council estate... playing football kept me out of trouble and instilled discipline."

A career-ending injury at the age of 18 forced Ramsay to pivot from football to the culinary world.

• [20:46] Gordon Ramsay: Discusses how a severe knee injury led him to pursue a catering course, marking the start of his culinary journey.

Transition to Culinary Arts

Ramsay emphasizes the importance of gaining hands-on experience and the influence of his mother, who worked multiple jobs, instilling a strong work ethic in him.

• [26:39] Gordon Ramsay: "Watching my mum handle three jobs... taught me the value of hard work and delegation."

Restaurant Management and Success

Maintaining Excellence

Ramsay outlines the critical factors in sustaining a successful restaurant, highlighting the significance of local sourcing, simple menus, and appropriate pricing.

• [12:55] Gordon Ramsay: "Keep it local, keep the produce simple, and don't overcomplicate your pricing. It's easier to make money on alcohol than on food."

Staff Management and Delegation

He stresses the importance of empowering staff and preventing burnout by rotating team members periodically.

• [14:35] Gordon Ramsay: "Change the staff every three to four years to prevent complacency. Planning succession is crucial to avoid burnout."

Michelin Stars and Culinary Standards

Ramsay discusses what it takes to earn and maintain Michelin stars, emphasizing consistency, excellence, and perfection.

• [16:19] Gordon Ramsay: "The first star is based on consistency and good food. The second star signifies a level of excellence rarely found, and the third star is about utter perfection every day."

Transition into Television

Television Career and Kitchen Nightmares

Ramsay reflects on his television career, particularly "Kitchen Nightmares," and how it parallels restaurant management.

• [28:15] Gordon Ramsay: "Restaurant management and television are alike in that both require relentless dedication and attention to detail."

He dispels common misconceptions about his persona on TV, clarifying that his approach is driven by a genuine desire to improve and empower others.

• [28:15] Jason Bateman: "There's very little ego in it. The restaurant or the business is the star, and everybody has to pull together."

Personal Life and Family

Balancing Work and Family

Ramsay shares insights into balancing his demanding career with family life, emphasizing the importance of support systems and instilling values in his children.

• [50:25] Gordon Ramsay: "Balance is critical. We align our filming schedules with the kids' school schedules and ensure they have the right support."

Parenting and Values

He discusses teaching his children independence and the values necessary to succeed, reflecting on his own upbringing.

• [52:03] Gordon Ramsay: "It's about creating individuals with strong values who can take care of themselves."

Influence of His Mother

Ramsay highlights his mother's significant influence, from instilling work ethic to supporting his ventures.

• [57:28] Gordon Ramsay: "After winning our third Michelin star, I bought my mum her first house. Seeing her secure and happy was one of the most exciting moments of my life."

Cooking and Culinary Philosophy

Favorite Dishes and Techniques

Ramsay shares his favorite dishes to prepare, emphasizing simplicity and perfection.

• [43:08] Gordon Ramsay: "Fillet of beef Wellington is a showstopper. Scrambled eggs must be perfectly soft and not overcooked."

Approach to Cooking

He advocates for tasting every dish meticulously and maintaining high standards to ensure quality.

• [64:24] Gordon Ramsay: "You have to taste before cooking. If you don't understand how it tastes perfectly, you shouldn't be cooking it."

Hobbies and Interests

Car Collection and Racing

Ramsay reveals his passion for cars, boasting a collection of 94 vehicles that he enjoys racing on tracks like Silverstone and Thruxton.

• [65:43] Gordon Ramsay: "I've been collecting cars for over 20 years. Racing on tracks is the only way I truly understand these machines."

Rapid Fire: Personal Preferences and Pet Peeves

Dislikes in Restaurants

Ramsay shares his pet peeves regarding dining experiences, emphasizing the importance of hygiene and proper presentation.

• [66:00] Gordon Ramsay: "I hate cold foams and overly sticky balsamic glazes. They should never see the light of day in a proper restaurant."

Guilty Pleasures

Despite his high standards, Ramsay admits to enjoying a good smash burger with minimal toppings.

• [66:32] Gordon Ramsay: "If I had to live with one dish, it’d be a beautifully made smash burger—no ketchup, just lettuce and tomato to balance the flavor."

Conclusion

The episode wraps up with heartfelt exchanges between Ramsay and the hosts, highlighting the mutual respect and shared values regarding hard work and family. Ramsay's insights offer listeners a deep dive into the mindset that drives his success both in the kitchen and on television.

Notable Quotes:

• [12:55] Gordon Ramsay: "Keep it local, keep the produce simple, and don't overcomplicate your pricing."
• [16:19] Gordon Ramsay: "The first star is based on consistency and good food. The second star signifies a level of excellence rarely found, and the third star is about utter perfection every day."
• [50:25] Gordon Ramsay: "Balance is critical. We align our filming schedules with the kids' school schedules and ensure they have the right support."
• [66:32] Gordon Ramsay: "If I had to live with one dish, it’d be a beautifully made smash burger—no ketchup, just lettuce and tomato to balance the flavor."

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This episode provides an in-depth look at Gordon Ramsay's philosophies on cooking, business, and life, offering valuable lessons for aspiring chefs, entrepreneurs, and anyone interested in the dedication required to achieve excellence.

Transcript

[Sean Hayes]

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[Will Arnett]

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[Sean Hayes]

Savor every drop of summer with handcrafted beverages from Starbucks. Big news. The unofficial drink of the summer is back. Yep, the fan favorite summer Berry Refresher is now here for a limited time. It's light, bright and like a berry powerhouse bursting with summer flavor. And those raspberry pearls at the bottom of the drink. They're pearl fect. Craving something new? Try the iced Horchata Oat Milk Shaken Espresso inspired by Mexican horchata. Blonde espresso is shaken to perfection with notes of cinnamon and vanilla, then topped with oat milk. Trust me, you'll love the taste. Creamy yet refreshing. Keep summer going forever with the Strawberry Acai Lemonade Refresher. The strawberry passion fruit and acai flavors are balanced with a zing of lemonade. And those freeze dried strawberry pieces. Mmm. So tast. So I love this. I had the Summer Berry Refresher delivered to my house from Starbucks. I drank it in like one gulp. It was so delicious and it's blue and those little like pearls at the bottom. The little raspberry pearl. Oh my God, it was just so refreshing. I loved it. I'm gonna drink it all the time anyway. However, your summer, your summer favorites are ready at Starbucks.

[Jason Bateman]

Hey guys, it's 2025. Okay, it's 2025. What are your dreams for this year? Oh God, I don't give a welcome to smartness. Smart, smart, smart.

[Sean Hayes]

Less.

[Will Arnett]

I gotta tell you, you know, when it's not my guest.

[Jason Bateman]

Yeah.

[Will Arnett]

I never really know what kind of tone to take with the coffee chat because, like, what if it's like, you.

[Sean Hayes]

Know, you can go balls out. Literally.

[Will Arnett]

Really? I can start cursing right now.

[Sean Hayes]

Yeah.

[Will Arnett]

Saying bad words.

[Jason Bateman]

By the way, the shorts. Shorts I'm wearing. I could go balls out real easy.

[Will Arnett]

Will, stop it. You don't.

[Sean Hayes]

No, I mean, don't show us your balls.

[Jason Bateman]

I'm not going to. How dare you.

[Sean Hayes]

All right, now listen.

[Jason Bateman]

Oh, now listen. Hang on a second. Yeah, no, no, no. First of all, don't go to your script.

[Sean Hayes]

What are you talking about?

[Will Arnett]

I have been working on.

[Jason Bateman]

I saw your eyes.

[Will Arnett]

Let me see your material.

[Sean Hayes]

No, now here's my thing. No, I was going to say. I was going to say that Jason missed Willie's birthday last week. We missed you.

[Jason Bateman]

Yeah, thanks, man.

[Will Arnett]

How'd that go?

[Sean Hayes]

But listen to this. This is. I told Will I was going to say this on the show to you. Jay, you can never make fun of me for. Well, you can for my eating habits and my diet. This fella right here at his own.

[Will Arnett]

Birthday dinner, he's a shit pig.

[Sean Hayes]

But Jay, he brought his own Hershey's caramel syrup, first of all, in his pocket. In his pocket, by the way. And then I asked if I could.

[Will Arnett]

Have you dropped some nice weight for this film. You're gonna be 420.

[Jason Bateman]

No, no, no. I'm still on one cheat meal a week, by the way. I didn't bring in my pocket. I made Archie, my 16 year old, put it in his pocket, bring it.

[Will Arnett]

He muled it.

[Jason Bateman]

I had too much shame. He muled it in for me. Then Kimmel, I brought it out. Kimmel said, is that your tanning lotion? And then, by the way, so everybody made fun. At which point they bring Sunday. Everybody and every person asks for it.

[Sean Hayes]

For it.

[Jason Bateman]

Yeah, it was a good call. It was amazing.

[Sean Hayes]

Everybody had individual hot fudge sundaes brought.

[Will Arnett]

Well, it's like when you. When you drive past a car crash, you're gonna look, you know, but you don't want to.

[Gordon Ramsay]

I guess.

[Jason Bateman]

I guess human nature it was. But it was just so rich watching people making jokes. Look at you with your camel. Get it over here. Okay.

[Sean Hayes]

Yeah.

[Will Arnett]

And then. And then I tried to, you know, because I missed it. So then the next day, I texted Willie on the day of the first Maple Leafs game next round, and I, hey, I feel bad. I'm gonna Fly into town and I'd love to see you. I'm gonna pick you up at five now. Five o' clock was when the puck dropped. He didn't. He's so. I, I know he didn't know what I was. What the joke was there. He was just like, oh, you did.

[Jason Bateman]

Of course I knew what the joke was really.

[Will Arnett]

Because I did it on the. On game two and you still did.

[Sean Hayes]

I don't get it. I don't. I don't get what the joke is.

[Jason Bateman]

The joke is like, you must not be busy.

[Will Arnett]

Yeah, I need to see you right at the point that the, that the puck drops from the game. Yeah. Can't be talked to.

[Jason Bateman]

No, I did. And. But anyway, yeah, the beliefs. Who knows what's going to happen when they go forward in this. Because this will be way later.

[Will Arnett]

Yeah, but we've got a real series now.

[Jason Bateman]

We got a real series. I was in Toronto this weekend. I did my hospital gig for the Michael Guerin Hospital. We raised millions of dollars for the hospital, which is amazing. We love. This is a hospital I like to be in.

[Gordon Ramsay]

Do you still take Lyra?

[Jason Bateman]

Do you still take Lyra? Michael Guerin hospital. We take ly.

[Sean Hayes]

That's really funny.

[Will Arnett]

I have 600,000 lira here. $2. Remember it was used to be like a hundred thousand lira for two dollars.

[Sean Hayes]

Yeah, I know there's nowhere else to go and you get like a hundred dollars.

[Will Arnett]

So that's unfortunate that it didn't time out with the Leafs being in Toronto. Right. They were playing down in Florida.

[Jason Bateman]

They were playing in Florida. But we watched, I watched with the whole family. My dad and my sisters and everybody. We went to our pub, the Queen and Beaver, which is Jameson Kerr, which I'm also a part of.

[Will Arnett]

That's a rough title.

[Jason Bateman]

The Queen and Beaver. It's pretty good.

[Sean Hayes]

The Queen and Beaver.

[Jason Bateman]

Yeah. And it's a great pub if you're in Toronto and you ever sub out.

[Will Arnett]

That N for an S. Queen, Queen's Beaver.

[Sean Hayes]

Oh, the Queens.

[Jason Bateman]

Oh, oh.

[Sean Hayes]

Add an S. Not taking the N out.

[Will Arnett]

You take a Queen and Queen and Beaver.

[Jason Bateman]

And Beaver.

[Will Arnett]

Queen, apostrophe and beaver. You take out the apostrophe N, you put in apostroph S. The Queen's.

[Gordon Ramsay]

Queen's Beef.

[Jason Bateman]

Well, here's. First of all, it's end. It's not, it's not the.

[Sean Hayes]

I'll meet you at the Queen's Beef.

[Gordon Ramsay]

It's not.

[Jason Bateman]

It's not.

[Gordon Ramsay]

Queen.

[Will Arnett]

I had the greatest meal at the Queen's Beef.

[Gordon Ramsay]

God.

[Jason Bateman]

But that's the joke.

[Will Arnett]

The joke is salty there. At the Queen's Beef.

[Sean Hayes]

Wow, guys. My guest today.

[Will Arnett]

Uhhuh. Is a father deeply offended.

[Sean Hayes]

No, he won't be. He's a father of six, former soccer hopeful. Football.

[Jason Bateman]

Yeah.

[Sean Hayes]

His resume includes washing dishes in an Indian restaurant and once cooking lunch for Princess Diana. These days, he's got a soft spot for In N Out burgers. I just had two yesterday. Which is a true story.

[Will Arnett]

Two?

[Sean Hayes]

You needed two. I did. I got two. I ate them in my class.

[Jason Bateman]

Hang on. Let me check out the believability scale on that. No, no, I checked.

[Sean Hayes]

Ding, by the way. And some of the beef fell in between my seats, and I had to get it out because I knew it would smell.

[Jason Bateman]

So you had to suck it out.

[Sean Hayes]

I did with my straw.

[Will Arnett]

Is that the first time you sucked beef out of. Sorry, gang.

[Sean Hayes]

At the Queen's Bee.

[Will Arnett]

At the Queen's Beef.

[Sean Hayes]

At a beach.

[Jason Bateman]

That's a different rest. That's a different one. The Queen's Beach.

[Will Arnett]

Then we went over for dessert. We went for dessert at the Peach Grease afterwards.

[Jason Bateman]

God, guys, we're losing listener by that moment.

[Sean Hayes]

I know. Sorry. He has an obsession with cold plunges. Will you love that? And a few Michelin stars under his belt, all while turning swearing into a love language. Today, he's bringing the fire in and out of the kitchen. It's the wonderful and delicious Gordon Ramsay. Gordon, who I've loved forever.

[Gordon Ramsay]

Gosh.

[Will Arnett]

Just met him a couple weeks ago with you, Willy.

[Sean Hayes]

Wait, what?

[Jason Bateman]

We just ran into you, Gordon.

[Sean Hayes]

What are you talking about? Where?

[Will Arnett]

Yeah, over at our friend Bradley's place.

[Gordon Ramsay]

Yeah, that's right.

[Sean Hayes]

Oh, I didn't know that.

[Will Arnett]

Now, how do you all know each other? Willie, how did that all. Was that. That wasn't the first time you met?

[Jason Bateman]

No, we met through our friend Gordon.

[Will Arnett]

We're gonna let you speak in a moment.

[Jason Bateman]

Rob Wade. Right, Gordon, Gordon.

[Gordon Ramsay]

We went.

[Jason Bateman]

We had dinner with our friend Rob Wade.

[Gordon Ramsay]

That's right. Guys. Good to see you all. And thank you.

[Jason Bateman]

Great to see you, honestly.

[Sean Hayes]

Wait, this is amazing. I've never met you, Gordon, and I'm a huge fan. And meanwhile, I didn't know you knew these two. Yeah.

[Will Arnett]

Catch up, Sean.

[Sean Hayes]

That's why I can't. Wait.

[Jason Bateman]

Gordon, this is what I want to know. Thank you so much for being here. You're such a good dude. Where are we finding you right now? Because you're always. Every time I see you, you're always coming from the airport or going to the airport.

[Gordon Ramsay]

We've got the Upfronts today. So in New York, people still have.

[Sean Hayes]

Those even though the network television business is kind of fuck me.

[Gordon Ramsay]

Yes, unfortunately, they do. They do. And they're painful. Oh, my God.

[Sean Hayes]

The first one I ever went to. So for Tracy, the upfronts are where networks put up their shows. They display kind of what the fall season's gonna be. And the ad agencies are going to commit to ad dollars before they.

[Will Arnett]

Yeah, pre sell all the commercials.

[Sean Hayes]

Right.

[Will Arnett]

And now streamers are doing it too. I'm on my way there for Netflix.

[Sean Hayes]

Oh, wow. So the first time I went was.

[Will Arnett]

See you there, Gord.

[Sean Hayes]

The first time I went to an upfront, I was like, can't we handle this into a fax machine? Like, can't we just send an email saying, like, what the shows are and why do you have to like the dog and the pony and how is the.

[Jason Bateman]

How are the. How are the laughs to that joke? Hey, listen.

[Sean Hayes]

No, it wasn't a joke. I was serious. Like, can't we just.

[Jason Bateman]

Gordon is keeping. Single handedly keeping Fox on the air.

[Sean Hayes]

I know that is true.

[Gordon Ramsay]

20 years.

[Sean Hayes]

20 years.

[Gordon Ramsay]

20 years. In 2000, 2004, we came over. As you know, there was not many mainstream foodie programs on the network, so.

[Sean Hayes]

And how many shows in 20 years.

[Gordon Ramsay]

I think we've had, is it 10, 11 or 12?

[Will Arnett]

Wow.

[Sean Hayes]

It's unbelievable. It's unbelievable. It's really impressive. I've watched every single episode of Kitchen Nightmares. I love it.

[Gordon Ramsay]

Stop it.

[Sean Hayes]

I. For real, I really have.

[Jason Bateman]

Oh, he's obsessed.

[Sean Hayes]

I love it so much.

[Will Arnett]

Has there ever been a celebrity edition? Could Sean be on a celebrity edition?

[Sean Hayes]

I don't want to get yelled at.

[Gordon Ramsay]

Please don't open a restaurant, Sean. Please, please don't.

[Will Arnett]

I got a good name for it.

[Sean Hayes]

Go on.

[Will Arnett]

The Queen's Beef.

[Gordon Ramsay]

Jesus Christ. That's the problem, you know, that's the one big problem in this industry that anybody can open a restaurant. It's not like an actor. It's not like a doctor or a lawyer, a bar school. I go back to that dinner party when they say, hey, Sean, your food's fucking delicious, man. You should open a restaurant. So the next day you start looking at taking leases out in the neighborhood for these incredible little bistros. And then that reality turns into a nightmare because they sort of. They don't fully understand that it's a business.

[Sean Hayes]

No, it's a business. Like, I'm just gonna cook for my friends and other people will like it too.

[Gordon Ramsay]

Yeah, that's right.

[Sean Hayes]

Right.

[Will Arnett]

And pardon the pun. Here. But do have you cracked what maybe the secret sauce is to keeping a restaurant open? Because I would imagine when it first opens you need sort of to be somewhat of a, of a popular restaurateur where you've got a certain client base that they're gonna come in and they're gonna populate it for the first week, month, whatever. And then of course the food's gotta be good and that can carry you for another couple of months. But how do you get into years after years after years and hot and fresh and.

[Gordon Ramsay]

Yeah, great question. First of all, you need to keep it local, right? The secret of any great restaurant is filling it Monday to Wednesday, you know, Thursday, Friday, Saturday takes care of itself and so that's the essence of getting it right. Filling it Monday, Tuesday and Wednesday nights, especially in the middle of November and early into Jan. So stay local, okay? Keep the produce simple, don't over complicate things and don't go crazy on the prices because it's a lot easier to make money on alcohol than it is on food. So if we go into a restaurant locally and you know, it's decently priced, honestly, you'll spend more money naturally on a cocktail or a bottle of wine. And so that's where you make your percentages. But it's gotta be seasonal, it's gotta be local and you've just, you gotta know your market, you've gotta really know.

[Jason Bateman]

The market and you've gotta know how to, you know. So all jokes aside, so the Queen and Beaver is a gastropub in Toronto that my friend Jamieson Kerr started and he was a restaurateur, so he had another restaurant and then he opened a few and, and, and including the Queen and Beaver and the Oxley. Now he runs exclusively Queen and Beaver and I have a small interest in it and have since it's, since the beginning. Oh, but that is his business and that's what he does, right? That's his full time thing and he runs a business and we are in the penny business. So we have to count everything and everything matters and everything is locally. We make everything in the restaurant. All the bread is made in the restaurant, it's well priced and the menu's very good and it's very simple. Again, it's just a gastropub. Queen and Beaver, just above Dundas, open seven days a week.

[Sean Hayes]

But that's the thing. But like Jason was saying, after all those years of like, because I go to this restaurant, we all have our favorite restaurants. One of mine ends in well, Jason's like, it's McDonald's. No, it's Chin Chin. I love chin Chin, but no, you love salt. And after years and years, how do you find the energy and the passion to maintain and sustain that restaurant?

[Gordon Ramsay]

Yeah, I think it's important to change the staff every three to four years so they don't get complacent and lazy. I've been a great motivator of planning succession as well. This industry is an absolute bitch, and it's notorious for the burnout. And so when I start to spot that in the team, it's time to take a bit of a sabbatical and move them on. Restaurant called Ramsay this year celebrates 28 years and 25 years at three star Michelin. So.

[Jason Bateman]

Wow.

[Sean Hayes]

Wow, that's amazing.

[Gordon Ramsay]

That's in Chelsea. A tiny little restaurant. Just.

[Sean Hayes]

What's it called? Say it again.

[Gordon Ramsay]

Restaurant Gordon Ramsay. So I decided.

[Sean Hayes]

Oh, Restaurant Gordon Ramsay.

[Gordon Ramsay]

After getting screwed over by so many partners at the age of 30, when I convinced my wife to sort of sell any form of asset we had in order to conjure up some form of deposit to get my own restaurant. Yeah. Back in 1998. Yeah.

[Sean Hayes]

Wow.

[Will Arnett]

What type of stuff do you guys serve there?

[Gordon Ramsay]

So highly seasonal again. It moves from going into summer. Now coming out of spring, it functions five days a week. It's one brigade. We're closed Sunday, Monday. And so it's sort of one team, one dream. And that's how you conceptualize something that can run for decades because you keep it small and powerful.

[Sean Hayes]

Right. I love that.

[Will Arnett]

And for. And for a dummy like me, a Michelin star obviously is sort of like the, you know, gold medal of a restaurant at one is great, two is better, three is the best.

[Sean Hayes]

14. You've had 14, is that right?

[Gordon Ramsay]

Yeah. We've won. Yeah. Over the years, we've got currently just under 10. But three stars is the ultimate. And it's not just about the pompous wine cellar and the thick linen. And. Yeah. It's about the food being considered and the food being immaculate.

[Jason Bateman]

And it's not easy to get as Gordon.

[Will Arnett]

What he's not leaving out is so.

[Jason Bateman]

Hard to get just one, let alone two, let alone three. It's the most difficult thing to do.

[Will Arnett]

But, like, there are slightly smarter for some reason about hotel stars. Like, there are certain things a hotel has to do in order to qualify for 4 stars versus 3. 5 stars versus 4. What is it that that gets you a star? What is it that gets you Two? What does that gets you? Three.

[Gordon Ramsay]

Sure. So the first star is based on consistency and good food. The second star is a level of excellence that is very rarely found. Again, with great service. And third star is, you know, it's. It's utter perfection. But perfection every day, not just when the head chef's there. It's on a daily basis, lunch and dinner. So go back to a restaurant called Ramsay. We've only got 10 tables, so everyone says, how do you maintain that? Because we cook 40 lunch and 40 dinners. 80 guests a day. But we're on, what, 64 staff, you know, in that entire place. So you look at the ratio.

[Sean Hayes]

Yeah, but then you got your lease and you got to pay over overhead, and then kind of. Yeah.

[Will Arnett]

And then how does it. So is it. Is it like a team of these Michelin folks that. That kind of go around the world? They don't let you know that they're coming, I would assume, and they just kind of pop in every once in a while, and then, like Ratatouille, like the Pixar movie.

[Gordon Ramsay]

That's exactly that. I mean, they're all incognito. You never get to see or hear them. Maybe they'll introduce themselves once year and.

[Jason Bateman]

You know, it's nice to meet you, Gordon, and I will give you one star. Maybe they.

[Gordon Ramsay]

They. They don't. They say nothing. They just pay the bill. Can I have a quick word of the chef? How's it going? And they keep it very, very minimal. You know that.

[Jason Bateman]

Except for the big fat tire guy. Except for the big fat tire guy.

[Will Arnett]

He's.

[Jason Bateman]

He's hard to miss.

[Gordon Ramsay]

He's the fat that ate everything. Yeah, yeah.

[Jason Bateman]

By the way, you know, it is. It is Michelin tires. Right. As you. As you know, Gordon will tell you.

[Sean Hayes]

Oh, it's the same company.

[Jason Bateman]

So, Gordon, tell that. Will you tell the story of. Do you. Of how they. They originated? Right?

[Will Arnett]

I would like to know.

[Gordon Ramsay]

Yeah.

[Sean Hayes]

And by the way, Gordon, before you get. You've had 17 Michelin stars.

[Gordon Ramsay]

Thank you. Thank you.

[Will Arnett]

17.

[Jason Bateman]

So, Gordon, tell them how it started.

[Gordon Ramsay]

So it's in the southwest of France, and this company, as you know, was formidable for tires. And so they came with the idea back in 1900 to sort of formulate this guide. So as you travel across France, you sort of stop off and you pick up, and you. You sleep in these little hotels, and they start sort of sprinkling stars over them. But it's the serving guide in the world. It's one of the most prestigious, and it's the guide that you never get to know.

[Jason Bateman]

So isn't that amazing?

[Sean Hayes]

Yeah, that is.

[Will Arnett]

So it started.

[Jason Bateman]

I've only. I've only been once. I've been to one three star Michelin restaurant when I was in Tokyo, I went to Jiro and. Yeah, beautiful. And he made me. He made me my dinner in front of me, jiro, this in 2015.

[Gordon Ramsay]

That's incredible. The documentary was amazing because he was amazing documentary. He's got the sons there, but he won't hand it over to his sons because they don't think they're sort of, you know, competent enough.

[Jason Bateman]

Have you, Bo, Sean and Jason, have you seen that documentary, Dream of Sushi? So he has one guy, Jiro, dreams of sushi. J I R O and. And he has an apprentice who's making that one special dish. I think it's a sort of a cake type thing. And. And he doesn't let him make it to. To serve. He has to be an apprentice and practice for 10, 5 years. 5 or 10 years.

[Gordon Ramsay]

5 years to wash the rice and then 10 years to sort of get up to speed. It's going to be. Yes.

[Jason Bateman]

And that's the level of perfection that it takes to become a three star Michelin three star.

[Sean Hayes]

Well, you have to really want to do it.

[Gordon Ramsay]

Yeah. But I'll be honest, once you get there, you've got to delegate. You've got to get it off your radar in a way that you bring the next tier of talent through, otherwise you're going to get changed to that stove.

[Sean Hayes]

Yeah. I want to get into, like, where did you find, like, who was your inspiration to be fearless? Because you're the. I mean, you're fearless in business, in your restaurants, in life. I mean, you just go and go and go and you attack life. Life, it's crazy.

[Gordon Ramsay]

Yeah. I think, I'll be honest. I think that's growing up in poverty in a way that, you know, coming from a council estate, sort of deprived area, going to school with like holes in your trousers and your mum having to put leather patches on your knees, which then actually turned out quite cool. Getting called out by your mates because you're having to line up in the queue for dinner tickets because you didn't have the money to buy food.

[Sean Hayes]

Yes, same.

[Gordon Ramsay]

And then of course, the biggest embarrassment I had my, my big sister and my little brother at the same school. Mum and dad could never. We never bought independent individual photos, so we had to go for that family shot that all three of us together, that the school were paying for. So you were pulled out of class on the sort of last day of those shots and made to feel so bad because they knew you weren't doing individual shots and anyone got called out in the middle of the lesson.

[Jason Bateman]

When did you know? When did you know? So growing up in that. When did you know that? Like, I'm gonna make it outta here. I'm smart enough, I have the tool, I have the brain to get me out of my situation.

[Gordon Ramsay]

Was it a.

[Sean Hayes]

From that moment?

[Gordon Ramsay]

Yeah, yeah. First off, as you know, I started in soccer. So I had a really strong sporting background. At the age of 18, I got released from Glasgow Rangers in a way that I was in their academy and I got.

[Sean Hayes]

You played under 14 football, right?

[Gordon Ramsay]

Yeah, under 14, under 16, under 18, yeah. But because I was so big and sort of lanky and fast, I sor of played two years above my station. So I was playing in a game and it was a friendly game, preseason friendly game, and I. I got involved in a horrific tackle and I. I smashed my. My cartilage and tore my crucial ligament, my left knee. Naturally left footed. Back in those days you weren't ambidext. You were never sort of kicking brilliantly with both feet. So naturally left footage was quite rare. And then I got sort of released, I got let go. They told me they'd keep an eye on me and all that that comes with, you know, a sorry. A sorry. Good. Then I got into a catering course, just a basic college course where I'd spend two days a week at college and five days a week in a local hotel. And that's how it started.

[Jason Bateman]

And so football, but initially football really saved you, would you say, from your situation early on?

[Gordon Ramsay]

Yeah, I mean, yeah, exactly that. Cause it sort of not just kept me out of trouble, but it got me into a level of discipline that I enjoyed. But most importantly, I excelled. I really did.

[Will Arnett]

Yeah.

[Sean Hayes]

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[Jason Bateman]

That'S interesting. You bring up the discipline because you are, and Sean said it, you're so driven. But you also come across as a very disciplined person. You, as I mentioned, you travel a lot. You have and great fun. So many things on your plate. Forgive the pun, but you do have so many things on your plate. And I wonder, do you attribute some of that to the discipline that you did learn early on from being part of a team, from being involved in sports so heavily?

[Gordon Ramsay]

Yeah. I mean, listen, restaurants are dangerous games, right? When you start indulging, when you start drinking, when you start sitting down with customers and you start opening a bottle of wine and you start looking for the second, third, all of a sudden you're then a customer and so I've got that level of. Of discipline that it's not there to be indulged. Restaurant called Ramsay. Would you believe we've only eaten there as a family? God, we've only eaten that restaurant in 27 years. Three times. Once with Meghan to celebrate her 16th birthday. Once was with friends. And the last time I ate there, would you believe, was with Coop when he was filming Burnt. Oh, no, with Bradley. And we had dinner together and he said, do you come here often? I said, no, I'm embarrassed of your success? No, not so much of the success. I'm just embarrassed about how plush this thing is because we never grew up with this. And I created this, I worked for it, but I don't want to indulge. I think that's the discipline coming back again.

[Will Arnett]

But having that opportunity to excel so early in soccer and giving yourself a sense of excellence now that you. Well, once you came into a leadership position, did you find that you were eager to give that opportunity to your staff, whether they be a sous chef, prep chef. How did that inform the way in which you led folks?

[Gordon Ramsay]

Unselfishness and the non control freak in me. And I suppose getting to the very top and winning that third mission star. I grew up watching mum handle three jobs and she was a cook in a beautiful little restaurant in Stratford and Avon. So after soccer practice, I'd go there and prep the veg for her. So it was mainstream food. But she installed that work ethic in me early. And so I knew when I got to the very top, if I didn't delegate at the age of 33 and teach beneath me in a way that you got everyone up to that platform, I would kill myself. Because it is that relentless unless you take a step back. So one minute you're playing in the orchestra, next minute you're conducting the orchestra. And that orchestra is those 25 chefs on a daily basis. You then have to teach quickly and offload what you've got to empower the others to get on that platform.

[Jason Bateman]

You know, it's so funny. Cause oftentimes when you see, especially when they cut the commercials together for your various shows, they sort of cast you as the guy who's coming. You're being really hard on the people who run the restaurant. And they're quite slow and they're dumb and you're smart and you're the villain or you're the star, but you're the villain or you're the good guy. You're saving them. But you puerto. And I think that there's like this. Certainly before I had ever watched the show, when I saw those things, the misconception I had was that it was all ego. And in fact, it's the opposite. You understand that you've. There's very little ego in it. You understand that the restaurant or the business is the star and that everybody has to be on board pulling towards making that thing succeed.

[Gordon Ramsay]

Exactly. Otherwise you've spent decades as a busy idiot. And I'll be honest, seriously, because you just spent. Listen, the hours are unsociable, the money shit on the journey up, like in any career. And so you've got to value that process. And so when I, when I started realizing all these issues, it was about, you know, the lack of empowerment. You've got to get them on the same page. And so, yes, it's brutal. Yes, I'm honest. Yes, I am absolutely in their face. Cause it's bloody frustrating when they're not listening. Right. And Kitchen Nightmares, let's not forget, I don't rock up unannounced. They do ask me in there, by the way, and they promised me. They have cleaned up before I got there. And I'm thinking, holy shit. So you cleaned up and it's still a shithole. What was it, like two weeks ago?

[Sean Hayes]

Yeah, I mean, but the psychological journey that you take them on is so funny. One of the greatest one liners you had was you walk in there to someone, you said, you're like a one hit wonder, except your one hit is fucking burnt.

[Gordon Ramsay]

Jesus. I got accused once, I'll bring in a mouse in my pocket and no way. Yeah, I think it was outside Philly in a restaurant and there was a mouse running across the floor. And I said, look, we're about to open the doors. There's a fucking mouse on table seven. Said, stop it. You brought that in. I said, sorry, beg your pardon? He said, yeah, roll the cameras back. I said, what do you mean, roll the cameras back? Yeah, play the tape. I said, what do you mean, play the tape? I don't do that shit. Are you saying that I put this mouse in my. Yeah, I saw you shake your leg as you came through the door. You shook the mouse out of your ankles.

[Will Arnett]

That's ratatouille, isn't it?

[Gordon Ramsay]

Honestly, I swear to God.

[Jason Bateman]

What's the grossest. Without naming it, what's the grossest situation you ever walked into in a restaurant?

[Sean Hayes]

It's every episode.

[Jason Bateman]

I know, but there must be one that stuck with you that's like, oh, God.

[Gordon Ramsay]

I think recently I was in One restaurant. And, you know, sort of the hot plate, the past. That's where everything comes to, Right? And they had all these parfait jars up there with, like, rust and lentils and grains. And I thought one of those jars had smashed. Cause it's full of all these little grains. And until I got up close, personal, I didn't realize it was actually full of rat shit.

[Sean Hayes]

Yeah.

[Gordon Ramsay]

And so I said to the chef, hey, have you seen what's on top of the pass? You know, this stuff could be dripping into the fridge. Well, it's not. I said, yeah, but it's rat shit. He said, yeah, I'm gonna clean it. I said, but when are you gonna clean it? He said, what do you expect me to do, shoot the rats? I said, no, clean your shithole. And so he was cooking food. It's the same thing under the hof plates with all these little tiny turds that had dehydrated become like little bullets on top of the pass. Gross.

[Jason Bateman]

Jason. Jason. God, this hurts you so much.

[Will Arnett]

I can't. Yeah, yeah.

[Sean Hayes]

Another. Another. Another onlineer. Sorry. This is the last one you said to. Might have been recently. You said, you're so useless, you make a bloody brick wall look intelligent.

[Gordon Ramsay]

Sometimes I don't even know when coming out with them. You know that Sometimes it's just in the heat of the moment.

[Will Arnett]

Of course.

[Sean Hayes]

Of course.

[Gordon Ramsay]

Push your buttons, man.

[Will Arnett]

Yeah. Well, what. What. What really does, and if it changes, let us know. But I would imagine that your button gets pushed when you see people really not kind of rowing in the same direction, like, not really being a good team member. Or is it. Or is it lack of work ethic or concentration? What is it that really gets you?

[Gordon Ramsay]

Laziness.

[Will Arnett]

Yeah.

[Sean Hayes]

Yeah.

[Gordon Ramsay]

Laziness. That's the worst thing anyone can bring into any.

[Sean Hayes]

Especially when you're working hard and you're. And people around you aren't as. Aren't where you are, are.

[Gordon Ramsay]

Yeah, exactly that. And there are so many tiny details. And I always consider 10 little problems become one big problem at the end of the day. But when chefs start cutting corners in our business, you're screwed. It's. It's the beginning of the end. And also hygiene. No, but seriously, you know, there is nothing worse than a sweaty fat that comes out of that kitchen and goes to the table. And he. He's got dehydrated skin. He's got a beard that's untrimmed. He's sweating from the armpits, his fingernails are black. And he asks you, how's Your fucking lunch. I mean, the worst question. The worst question. First of all, you should never have sent that food if it wasn't good anyway, so don't ask that question. Secondly, it's a bad advert for the restaurant, and it's gross. And today's chefs need to be a lot more prolific, not just as a marketing tool, but just common sense. And so I hate laziness. I hate slobs. I'm not. I'm not good at that.

[Sean Hayes]

Yeah, yeah. Being around.

[Jason Bateman]

What do you guys. I know what my pet peeves are when I walk into a restaurant. They're not. They're really pretty trivial.

[Will Arnett]

Do you guys start with welcome in?

[Jason Bateman]

Well, first of all, welcome in.

[Sean Hayes]

Welcome in.

[Jason Bateman]

If I own a restaurant. Well, I do. If anybody at the Queen of Beaver says welcome in, you're gone. You fucking hate that sort of faux folksy bullshit.

[Will Arnett]

And it's new, right? Isn't it?

[Jason Bateman]

Just have a day. It's like when you play golf, they go, have a off, please, please. Fuck right off.

[Will Arnett]

That took over for touch base. And circle back, circle back.

[Jason Bateman]

Al is gone. But also when a waiter says, so tonight, chef is preparing. I'm like, I don't know, Chef. So stop referring to. And chef is doing a braised beef.

[Will Arnett]

Yeah, Again. Or it's going to be.

[Jason Bateman]

It's gonna be. Yes, it's gonna be put on a plate. Oh, is it? I hope so.

[Gordon Ramsay]

Yeah. Or soup of the day. What was it? Well, it's a roasted carrot and cumin. And what was the soup of day yesterday? Roasted carrot. What was the soup last week? Roasted carrot and cumin. So it's soup of the month.

[Sean Hayes]

Yeah.

[Jason Bateman]

Okay.

[Will Arnett]

And isn't soup really just sauce? Can we dispel the whole. Isn't it. It really is sauce. Right. It's creamy. Like you could put it over a chicken breast.

[Gordon Ramsay]

No, no, no, no, no, no. I mean, soups are magical. I remember going to Paris at the age of 22. I said to you earlier, without a pot to piss in, and I had to become French. And not only was I running away from the hurt in soccer, memorize myself in France and become French. And my first job on the gamanger, the sort of starter section, was making this broccoli soup with goat's cheese ravioli. So they gave me these heads of broccoli and a pan of water, and I thought we'd need garlic, shallots, vegetable stock. But all it was was rolling, boiling, beautiful water. Nicely seasoned. The florets, the little flowers of broccoli cooked for Two minutes. So we didn't lose the color. Then you drain those broccoli florets, and then from there, you use the water the broccoli was cooked in, and you puree the broccoli and add the water back to it, and it's the most natural, delicious flavored broccoli soup. Two ingredients, broccoli and water. And then, of course, it gets sent into the Premier League with those little tiny goat cheese raviolis. And it was so beautifully done. So, no, soup is not a fucking sauce.

[Jason Bateman]

No, it's not. And Sean, just for Sean. Broccoli is a vegetable. That is.

[Will Arnett]

It looks like a tree.

[Sean Hayes]

Yeah.

[Jason Bateman]

It's not a Pop Tart flavor.

[Will Arnett]

All right, now, Gordon, why. My. My mother is British and she was always sort of just like, well, you know, Britain was never really known for its great food. She would always say, why is that? And I. And I hear that it has changed now. Can you walk us through that?

[Gordon Ramsay]

Yeah. I mean, I got the piss. And when. Yeah, when I was in Paris in the 90s, because we had such a bad reputation, you know, it was like roast beef, fish and chips, mushy peas. And it was. It was dreadful. It was gray, it was dark, it was.

[Will Arnett]

It was fucking horrendous because it was heavily influenced from.

[Gordon Ramsay]

I think it was the mining. The mining towns, in a way that it was like meat and two veg. And, you know, it was that sort of uninspired way of cooking with just absolute crap. And so. So I couldn't wait to get out of the UK to go and sort of get on that journey and start searching. And so France was. It was this bedrock. It gave birth to haute cuisine. And then from France, I went to Italy. From Italy, I went to Spain. And then from Spain, I came across and spent a year on this incredible yacht, traveling around the world, picking up multiple cultures. So now the UK is this stunning melting pot. We're Central Europe, we're 26 miles away from France, and it's got some of the biggest. The best, best food in Europe. Now we can rub shoulders with the French, we can rub shoulders in the US and, yeah, it's a nation to be proud of.

[Will Arnett]

Now, not to get political, but do you think Brexit kind of is dulling the cuisine influence?

[Gordon Ramsay]

I think it's putting a bit of a sort of wedge between those incredible countries. The crossover.

[Jason Bateman]

I love a wedge. Blue cheese and bacon. Sorry.

[Gordon Ramsay]

So, yeah, I never get into politics. I see. Stay out of that. Because customers come to be neutral and to break bread without some Chef's.

[Will Arnett]

But the influence of all of those countries that are so close to England, I'm sure, help to influence the, the cuisine there, but no longer massively.

[Jason Bateman]

What, what do you, what would you say? Would you lay later, Wrestler, Explain if you can for our listener. When, when you, when an English. When an Englishman describes going. Having his dinner, his supper, his tea, and, and where they all fit and what time of day they fit and how they can be distinguished one from the other.

[Gordon Ramsay]

Yeah, that's a great question. First of all, I went to school with porridge, which is your oatmeal, Right. We didn't, we, we didn't use milk. We used it. We used it with salt. I remember my father saying to me once that you're going to be. You're going to be making your oatmeal with salt. And I said, dad, why? Why? Puts hairs on your bollocks. I'm like, okay, okay, so. So we start off with porridge, oatmeal, and then lunch is just a basic sandwich. And then you come home for your tea. And tea is a dinner, but it's called tea because you never asked for dinner. Dinner was a posh word. You went home for tea and sometimes that would be a jam sandwich, sometimes that could be fish and chips, steak and kidney pie. But you had your tea and back in those days, you got what your mum served you. Right. You never questioned that.

[Will Arnett]

Is that not traditionally at 4:00 clock?

[Gordon Ramsay]

No, I think you're thinking of the sort of high tea, the afternoon tea.

[Jason Bateman]

That's different.

[Sean Hayes]

That's what I thought it was. Oh, yeah.

[Gordon Ramsay]

So, yeah, tea's dinner.

[Jason Bateman]

Well, so you hear like a guy coming back, especially, you know, 50, 60 years ago, a guy come back from, you know, when they used to have the coal mines and that's all gone now, but they'd come back and he'd say, you know, would come back, go home to have his tea. Right, Gordon?

[Gordon Ramsay]

That's exactly that. Going home for tea. Yeah.

[Sean Hayes]

Does the United States, in your opinion, have elevated cuisine at all? I mean, like.

[Gordon Ramsay]

Oh, my God, definitely.

[Sean Hayes]

Yeah.

[Gordon Ramsay]

Absolute. Definitely. Without doubt.

[Sean Hayes]

Okay. I mean, you have to, you almost have to go to the cities, like the big cities to get, get it right.

[Gordon Ramsay]

Yeah. I think the biggest shot when I first came over here years ago was just the size of the breakfast.

[Jason Bateman]

Yeah.

[Gordon Ramsay]

And then on the side of the breakfast, you've got a fruit salad on your breakfast as well. So it turns into like a mini dessert. That's not the way you want to start the day, right?

[Sean Hayes]

Oh, my God.

[Gordon Ramsay]

They say it's the most important meal of the day, but it should be your lightest meal of the day. And then you build up to that. So. Yeah, but chefs are notorious for sort of eating because we graze. And so everyone's says, you're not eating, you're not hungry. No, we've just grown up grazing. Because if you don't taste everything before it goes out, then how do you perfect that level of utter beautiful, stunning food? So we have small spoons, and so I can't go out and eat. I think Will, last time you saw me, like, you're just picking. You're not eating properly. Do you have an eating disorder? I'm like, no, no, we just can't eat starter apps. Main desire.

[Jason Bateman]

Yeah, you didn't. That's exactly right. You didn't. You didn't go through the whole thing. You just asked her little bits of pieces.

[Will Arnett]

Yeah, Gordon. I. I work a bit in Atlanta, and I'm always really surprised and.

[Jason Bateman]

Oh, here we go.

[Will Arnett]

Plugging Atlanta and excited about how great the restaurants are there. What's, when's. What's the last city that surprised you in the States with its. With its cuisine?

[Gordon Ramsay]

I'd say Austin. Austin, Texas.

[Sean Hayes]

Oh, really?

[Will Arnett]

Yeah.

[Gordon Ramsay]

Yeah. Powerful. Oh, my goodness me. And I'm just talking about barbecue. There's some incredible ethnic restaurants there, and from Filipino to great Greek restaurants and Japanese. Asian inspired. Yeah. Austin, Texas.

[Jason Bateman]

Other than naturally French, like, French cuisine, which is sort of almost like the sort of the granddaddy of them all, in a way. And other than going out for that, what is your sort of guilty pleasure meal to go out for that you're like, just go and have a Chinese or whatever. You know what I mean?

[Gordon Ramsay]

Yeah. I mean, I spent three years trying to training in France. That's two years in Paris and a year down the south of France. And I absolutely adore France. It's just the French I can't stand.

[Jason Bateman]

So don't worry, they're not listening.

[Will Arnett]

Do you speak French?

[Gordon Ramsay]

I do. Yes, I do.

[Will Arnett]

Do you speak Italian too? And Spanish?

[Gordon Ramsay]

Yeah, but not fluent. The French is where it's at. And we still got Russians.

[Jason Bateman]

Gordon. I had a French waiter once say to me, I said, everybody else is ordering drinks. And I said, I'll have a diet Coke. And he goes, american champagne. I was like, hey, fuck you, you dude.

[Gordon Ramsay]

They just have the most romantic ways of describing food. We have grilled cheese. Cheese, cheese and toast. They have hot monsieur. We have mashed potatoes. They have pom puree. We have apple pie. They have a daughter bomb.

[Jason Bateman]

But it is good. It is delicious. So. So other than. Other than French cuisine, what's your guilty plea? What's your thing? You're like, I'm gonna go and have that.

[Gordon Ramsay]

Oh, God. I'm a big fan of. Yeah. In N Out burger. I love burgers, honestly.

[Sean Hayes]

Yeah, I do too.

[Gordon Ramsay]

A great smash burger. I just love burgers. I. I absolutely adore burgers.

[Will Arnett]

Did that just start, the smash burger? And what. What it is, literally, you just make the patty not fat and juicy. You make it thin and little caramelized.

[Gordon Ramsay]

Yeah. And they smash it once.

[Jason Bateman]

Social media. Social media has popularized it for sure.

[Gordon Ramsay]

Yes.

[Will Arnett]

And the bun. The bun too. Right. So it kind of becomes a little bit more sort of dense, like a sandwich.

[Sean Hayes]

Because whenever I would go to a hotel and order, it'd be gigantic, the burger. And you couldn't even get your mouth. And then it was like, ask you.

[Will Arnett]

How you want to cook.

[Jason Bateman]

Jesus, Shawn, your blood pressure is going. Relax, okay? They're going to fix the burger.

[Gordon Ramsay]

But also, you get a much better caramelization on that smash burger because you roll and then literally smash it immediately. The minute it's being pressed onto that griddle. And then literally 90 seconds each side, it's caramelized, it's juicy, and you can do a double stack on that as well and really identify the flavor.

[Jason Bateman]

That means, what's the dish you think? What dish are you most proud of? What dish do you think you make? Because you make so many. What dish do you think you make really well? And it could be as simple as an omelette. What's the thing that you do really well, in your opinion?

[Gordon Ramsay]

There's. There's two things. When we took over Clarity's back in 2004, I sort of re. Reintroduced the fillet of beef Wellington, which is a showstopper. And that's just like your perfect sort.

[Sean Hayes]

That's like beef and a. And a pastry, right?

[Jason Bateman]

Yeah.

[Sean Hayes]

I don't think I've ever had it. I don't think I've ever had it.

[Gordon Ramsay]

I'll send you delicious. And then second is scrambled eggs. Scrambled eggs, for me, are.

[Jason Bateman]

I knew it.

[Gordon Ramsay]

So important. And because anything. Anything rubber, anything overcooked, undercooked, there's nothing worse, honestly. And then every time I see chefs put eggs in a microwave, I scream. I just.

[Sean Hayes]

Some of the. Some of the best scrambled eggs I ever had in my life was at the Hotel Georges, San Francisco.

[Gordon Ramsay]

Oh, there you go.

[Sean Hayes]

Amazing.

[Will Arnett]

Of course, they put a little cream in it. Right.

[Sean Hayes]

Well, I asked the guy, I said, how do you get them so soft and creamy? And I don't know if he's joking with me. Just go fuck yourself with just a dash of.

[Jason Bateman]

Go fuck with all these questions. Stupid American. Shut up.

[Gordon Ramsay]

Up.

[Will Arnett]

You like to know the magic in.

[Gordon Ramsay]

In French, it's fat for foot.

[Jason Bateman]

Yeah, Fat for foot.

[Gordon Ramsay]

Yes. You go yourself.

[Sean Hayes]

Wait, but so I. I don't know if he was joking or he said, American cheese, right? And I'm. And I'm like, no, that can't be. I come. Wait. I come home. Listen to this. I come home, I make scrambled eggs, soft scrambled eggs, really slow, and I put Kraft Singles in them. It's incredible. Let me tell you. Let me tell you. I'm going to make it for you.

[Jason Bateman]

Gordon just punched a hole in the.

[Will Arnett]

Wall, by the way.

[Gordon Ramsay]

It makes it.

[Sean Hayes]

Somebody sweet and creamy.

[Will Arnett]

Somebody once put a little cottage cheese in scrambled eggs, and it was pretty good.

[Gordon Ramsay]

No, no, no. The secret behind any great scrambled egg is stopping the cooking. Because if you don't stop the cooking, they'll just overcook and turn into rubber. So it's a teaspoon of creme fraiche or a little tablespoon of cream, and that just slows the process down.

[Jason Bateman]

All right, Sean, he was fucking with you. He just wanted to keep you in America. He wanted you to go home and stay. You know what? The one thing I do like, here's my guilty pleasure. Eggs. I will say this, my guilty pleasure. Eggs in Southern California especially, is chorizo and eggs with a little bit of cheese. I love these. Fantastic. And corned beef hash.

[Gordon Ramsay]

Yeah, there you go. Eggs. We can eat breakfast, lunch and dinner. That's the nice thing about eggs. That's the simplicity behind eggs. And it's something I taught all the kids, you know, our kids, to make, you know, from the ages of six, great scrambled eggs.

[Will Arnett]

And is it true that the cholesterol in eggs has been dispelled? They're fine for you, is what I hear.

[Gordon Ramsay]

It's the balance, isn't it? I mean, you don't eat that every day. And so we'll do scrambled eggs maybe at the weekend, Saturday or Sunday. Okay.

[Sean Hayes]

We'll be right back, guys. It's getting to be summer. The days are getting longer and they're a little warmer. It's the perfect time to be outside in your backyard and hang out with friends and cook and have a little drink and frolic and tell jokes. It's the best time of year for those of us in cold weather. States Summer is almost on its way and there's no better place to go for outdoor furniture than Wayfair. Wayfair's huge selection of outdoor updates makes it easy to make your outdoor space more comfortable, functional and most importantly, more you shop patio sets and lounge chairs, outdoor tables and umbrellas, grills, sheds, gazebos and even hot tubs. There's something for every style in every home, no matter your space or budget. Plus get free and easy delivery even on the big, big stuff. So you know, I found the perfect thing on Wayfair. It just totally fit my vibe. My outdoor space is a very chill, summery like barbecue feel. So I got these little lanterns, I put little fake candles in the lanterns and you just put a battery in them and it looks, it makes outdoor look so beautiful at night and inviting and cozy and it's awesome. So we have some friends over, we cook outside. It's super fun. Shop a huge selection of outdoor furniture online. The this summer, get outside with Wayfair. Head to Wayfair.com right now. That's W-A-Y-F-A-I-R.com Wayfair Every Style, Every Home. This is an advertisement from BetterHelp. You know guys, societal views on therapy have evolved over the years and it's not what you think. It's just great to talk to somebody about anything that's bothering you. Mental health awareness is growing, but there's still progress to be made. Many people avoid seeking mental health support due to fear of judging or stigma. When people hesitate to get help, it doesn't just affect them, it impacts families, workplaces and entire communities. I even go to therapy. Let's encourage everyone to take care of their well being and break the stigma. The world is better when people are healthy and happy. BetterHelp has over 10 years of experience matching people with the right therapist from their diverse network of credentialed therapists with a wide range of specialties. BetterHelp is fully online making therapy affordable and convenient so serving over 5 million people worldwide. Easily switch therapists anytime at no extra cost. As the largest online therapy provider in the world, BetterHelp can provide access to mental health professionals with a diverse variety of expertise. We're all better with help our listeners get 10% off their first [e-mail] smartless that's betterhelp.com smartless. You know that point in the afternoon where you just hit a wall? Take a break with pure leaf iced tea. Real brewed tea available in a variety of delicious flavors. With just the right amount of naturally occurring caffeine. And you know what? It leaves you refreshed and revitalized. So you're ready to take on what's next. Next time you need to hit the reset button, Grab a pure leaf iced tea. Time for a tea break. Time for a pure leaf.

[Will Arnett]

All right, back to the show.

[Sean Hayes]

Wait. But go back to your kids, because you have six kids.

[Will Arnett]

Good for you, right? Oh, I'm jealous.

[Sean Hayes]

Six children. And. And I read that you missed the births of your first four kids on purpose. Is that right?

[Gordon Ramsay]

Well, hold on. You're gonna get me into shit here. Let's make one thing absolutely clear, okay? I know, but my wife didn't want me in. In there. Yeah.

[Jason Bateman]

Why?

[Gordon Ramsay]

First of all, I want my mum and your mum in here. You're not gonna see me in that state. Right, okay. That side of the curtain. Get out of there.

[Sean Hayes]

Okay, okay, okay.

[Gordon Ramsay]

So that was her decision. I had to respect that decision. And then when I did finally arrive in the theater for our fifth baby, I clapped like a wimp. And I blacked out holding Oscar in the air. Yes. I was so fucked up.

[Will Arnett]

Holding the baby. Baby.

[Gordon Ramsay]

But they. They said, what do you want to listen to? And it was. It was coming through the sunroof. And so there's a lot of commotions going on.

[Jason Bateman]

It was a C section.

[Gordon Ramsay]

Yes.

[Jason Bateman]

Yeah, yeah, I've been there.

[Gordon Ramsay]

Did you call that the sunroof?

[Jason Bateman]

Yeah, I've been for all three. All three of my sons.

[Gordon Ramsay]

I said, oh, can you play Ed Sheeran? So they started playing there. You turn up the volume. I can hear all these noises. Turn up the volume. And all of a sudden, I saw two more doctors dive in. I looked on the floor and there was blood everywhere. They popped him up, and then they came straight over to me and.

[Jason Bateman]

Whoa, whoa, whoa.

[Gordon Ramsay]

I sat back and then I clapped like a idiot.

[Jason Bateman]

My second son. My second son that came through. On the radio, you could just hear very low. Young hunts be free tonight. I know. Me too. It was so, so bizarre.

[Sean Hayes]

And then. Gord, how do you. Forgive me for asking, but I think it's incredible. You have all of these business ventures. You go. You just go, go, go. The drive, the ambition, the success. How do you. What is your rules of balancing all of the family life and the work life?

[Gordon Ramsay]

Yeah, that's a great question. So balance is critical. We got the right kind of support. Every time we were filming throughout the U.S. the kids would come with us, and then we would take them out school two weeks early, put them back two weeks late. So we'd do the sort of filming schedules around the school schedules. It's a lot easier now. We have four amazing kids. And then Tana and I had this crazy idea to go back for more. And so there's quite a big gap. Meghan, she's our eldest, she's 26. She's an incredible police officer back in London.

[Sean Hayes]

Oh, that's great.

[Gordon Ramsay]

Then we have the twins at 25. Jack's a royal Marine commando, Holly's into a fashion. And then there's Matilda, who's 23, who's literally just come back from culinary school. Would you believe a beautiful school called Ballymalo? I am a little bit miffed. The fact that she didn't ask me to train her and she's gone off elsewhere. She's seen your show, she'll go back to the fold. Yeah, she's seen the shows. That's the problem.

[Jason Bateman]

So it sounds like you made all your. Did all your kids have. Did they all work? Sort of as they were growing up and have jobs and do things and have direction. Yeah, yeah, yeah, yeah.

[Sean Hayes]

And you never flew. You always make them fly coach or something or like you would 100%.

[Gordon Ramsay]

And I tried to explain to them what they could do with the money when they land because we're all getting on and getting off together, so understand the difference. And secondly, no disrespect an 8 year old or a 10 year old, they don't need business class or first class or even as a teenager. They shouldn't be used to that kind of exposure.

[Will Arnett]

Right. So you get up, you'll. You'll walk a bread, a bread roll from first class back to them.

[Sean Hayes]

Bread roll.

[Will Arnett]

Oh, the bread's so hot up front. Here's, Here's a couple. I'll be right back. I'll be back in about an hour to check on you.

[Gordon Ramsay]

Yeah, I said turn right and do not disturb us for the next 12 hours.

[Sean Hayes]

All right?

[Jason Bateman]

You're really, you're doing them a service, though. They're really, you're. Because otherwise you're depriving your kids of learning how to live life and how to do things. If you don't. If you don't provide that for them, I think.

[Gordon Ramsay]

Yeah. And also removing the hunger. Right. And so it's not about excelling at school with a. Stars and, you know, A's, I think so. It's about creating individuals.

[Jason Bateman]

Give them a direction of something that they want to do. Right.

[Gordon Ramsay]

And values will give them the values, install those values and they gotta. They can't depend on the mom and dad.

[Jason Bateman]

I'm not perfect at it. I'm not suggesting that I am, but.

[Will Arnett]

I'm, you know, because I got netjets on the other line. They want to talk to you about.

[Sean Hayes]

Your parents next week.

[Jason Bateman]

No, but I mean, you know, look, look, you've got. You've got your daughter, you got her into directing and she came and worked on your show and you got her sort of into the thing and give them a dress. I got. My kids are working this summer. They're teenagers, they've got jobs.

[Will Arnett]

Give them a start and then see what they do with it.

[Gordon Ramsay]

Exactly.

[Jason Bateman]

I want them to have an idea of what it takes to make their own living and take care of themselves.

[Sean Hayes]

I worked at a furniture shop.

[Jason Bateman]

We don't care.

[Will Arnett]

How's that mic still on?

[Jason Bateman]

Fucking, it's unreal. Gordon's here and he's talking about his family.

[Will Arnett]

You're talking, trying to speak. Let the guest.

[Sean Hayes]

I didn't know what I was doing.

[Will Arnett]

Gordon, what do you. How do you feel? What? You know, so you. The restaurant business, you know, you love. You killed it. And then you get into the television business. You know it, you love it, you're killing it. Can you. Is there. Is there a similarity between the two? Is there. Is there an appeal that. That. That is shared with both, or do you love one over the other? Or how does that all fit in?

[Gordon Ramsay]

Yeah, that's a good question. I mean, I think it's the level of creativity I think that I enjoy most about the tv. I hate it when shows are canceled. So I'm always a firm believer in taking your own show down first before you get cancelled. And so there's nothing worse when something gets canceled. So fuck it, I'll come up with a better idea so you don't take me down and we'll replace it with that also, I think, not standing still. I think that's one thing growing up, watching Mum handle three jobs. Even on Christmas Day, we wouldn't see it at 5pm in the afternoon because I knew she was coming in from the night shift, working in a hospital. So you grow up with that work ethic. And I mentioned it earlier, you know, not just the fear of not having it there one day, but just the value you have where you are and how, how long it's taken to master your craft and that crossover into the TV world is sort of hand in glove because it's. It's real. Okay? The shows are real. I take it serious. It's not about light, camera, action. I'm not a big fan of the shiny floor stuff. I love the raw stuff.

[Will Arnett]

It's.

[Gordon Ramsay]

If I'm honest.

[Jason Bateman]

Oh, Rob is mad at you for saying that.

[Gordon Ramsay]

He's always mad at me.

[Jason Bateman]

He loves the shiny floor.

[Gordon Ramsay]

I don't know, but. But even when we are on the shiny floor, I want to keep it real. Okay. I want to keep it really real.

[Sean Hayes]

So. Right, right. Are you able to just to stop and enjoy the fruits of your labor and all the success? I mean, because every time we talk about your shows and your work, you just. You love what you do and you go. Like you said, you just go, go, go. Are you able to just stop and go, wow, look at this, and actually vacation and, like, you know, calm down.

[Will Arnett]

For a bit, Pat yourself on the back?

[Gordon Ramsay]

Yeah, I'm not very good at pat myself on the back. I'm honest. What I do do when I'm off, I'm off every six months. There's either an Ironman or a marathon. And so there's this sort of date that I build up to my next Ironman is coming.

[Will Arnett]

It's an ironman, an iron man.

[Gordon Ramsay]

Luxembourg.

[Sean Hayes]

It's an iron man.

[Will Arnett]

A triumph.

[Jason Bateman]

Triumphant.

[Sean Hayes]

Oh, got it, got it.

[Gordon Ramsay]

Got. My wife competes as well. She loves that. We spend a lot of time together swimming, cycling and running. And so we have that nice little balance.

[Jason Bateman]

Do you have a first gear? Is. Do you ever shift down?

[Gordon Ramsay]

No, but I mean, a lot of people are scared of that level of exercise. For me, it's. It's a way of relaxing. I know it sounds crazy, but it is a way.

[Jason Bateman]

Is that, what. Is that what keeps you. Is it fear?

[Sean Hayes]

Yeah, yeah, yeah. Just fear of exercising? Yeah.

[Will Arnett]

Might start small. Sweating?

[Sean Hayes]

Yeah, yeah, I don't want to sweat.

[Will Arnett]

What's, what's. What's your. What's your. What's your strongest sport? Or what's your. What's your weakest?

[Gordon Ramsay]

Is it the swim and the bike are strong? No, everyone's stressed out over the swim. And to be honest, everyone overworks that swim to shave two minutes off their time, which is crazy. I remember sitting in the deep water start in Hawaii for Kona Ironman, and there's two and a half thousand athletes. We had to swim out 200 meters and then. Then Wade, you know, tread water for 10 minutes before the cannon went off at half five in the morning, I thought, my God, this is the most beautiful moment of my life. And then the visibility was 30 meters. The swim was 3.8 K. No wetsuits. Because there's a lot of salt in that water, so you're naturally buoyant. And I put my goggles on. I'm looking underneath. I'm like. It's like being alive. Finding Nemo down here. The fish were everywhere. I started conjuring up ideas for dishes, et cetera. And then I got out, out the swim, super relaxed, and then onto the bike because I do relax when I train, because I just get into that rhythm and I de stress and I offload, and then I'm uncontactable. I think that's the most important part about, you know, shutting off. No one can get hold of me. Everyone knows that.

[Jason Bateman]

Jb, you like that you. You have a meditative quality to your workouts too. Like, you like to run for six miles and be kind of non contactable.

[Will Arnett]

I. I do, yeah, it is. It's just nice. I. I think just the discipline. Right. And it's solitary. It's just you against your will, your discipline. Yeah, I do enjoy it. Hey, Gordon, you mentioned your mom a couple of times. She sounds like she was a huge influence on you. Is she still with us? Was she able to see and appreciate your success?

[Gordon Ramsay]

Yeah. That's great. 78. She's down in Taunton, Southwest of England. My first ambition after winning our third Michelin star was after selling our house to go and get that lease because the bank wouldn't backers. So that was the only tangible asset I had. After winning our third star, the first time we ever come into any money, I went and bought mum her first house. And so for her to have that in her 50s, something that she'd never grown up with, was just one of the. One of the most exciting moments of my life.

[Sean Hayes]

We have so many similarities.

[Jason Bateman]

Sean, you did the same thing.

[Will Arnett]

Yeah, I bought your dad a new set of tires. Right. Because he really burned through those first ones, getting the hell out of there. Real flat, spot on.

[Jason Bateman]

Oh, he ripped. And he ripped the rear views off too, right?

[Gordon Ramsay]

You guys fall asleep?

[Sean Hayes]

Oh, my God.

[Will Arnett]

While the wheel was spinning, he ripped the rear view mirror up, threw it out the window. I think he hit Sean and Tracy both in the forehead with it. Then the tires tracked up and off he went.

[Sean Hayes]

And we. We haven't been closer since my. Wait, Gordon, but so many similarities. We don't have to go into it, but my mom, super hard workhorse. Like, I learned everything from her. Grew up really poor, five kids, dad was nowhere. And similar. I just have a lot of the same drive that you do, and it's just it's great to talk to you about all of that. I get it. I get where it comes from.

[Jason Bateman]

You bought your mom a house.

[Sean Hayes]

And I bought my mom a house, too. Yes.

[Jason Bateman]

You did this. Amazing. Yeah.

[Sean Hayes]

It's the best gift you could ever give, by the way. I've told this story a million. I'll tell it later. It's my mom. I did this big moment for her where I moved her into a condo or the monocle. Yeah. My mom has one eye, Gordon. She had one eye. Yeah. And so she. I moved into her condo, and while I built her this big mansion for all of us to live in, and she. And I had that big movie, that bus moment where I. With the furniture and the silver, literally, she just had to bring her toothbrush. And she walks in and she was so shocked and so surprised. She was crying her eye out. And she literally touched the couch and she said, I don't know that I would have picked out that couch, but everything else is like that. And that instead of like. And that.

[Will Arnett]

All three of us have the same mom.

[Jason Bateman]

That's mother's. That's mother's mother.

[Gordon Ramsay]

That's crazy. I remember when she came to Clarence for the first time, and she was, like, the guest of honor for the opening party, and they put her upstairs in the penthouse suite. And the butler came in and said, Mrs. Ramsey, can I. Can I run your bath? And she said, certainly not. I can run my own bath, thank you very much. I'm like, oh, my God, honestly. And then I flew over to la and we got this beautiful house up in Bel Aircrest. And it's beautiful, the views are stunning, and it's a dream. And she was looking after the kids while Tana and I went for a run for, like, enough. I came back and I said, you're okay? Yeah, I'm just wondering. You're the neighbors. I said, yeah, what's wrong with them? She said, no one's got the washing out. I said, for sake. No one hangs. They're washing out. Our neighbor for 10 years was Stevie Wonder, who lived next door to us. And the sweetest guy. The sweetest guy.

[Sean Hayes]

Yeah.

[Gordon Ramsay]

And Mum didn't even know it was Stevie. Stevie Wonder. And I'm like, mum, I just think of the song always that. I'm like, for God's sake. I'll pop around and ask if you'd like a cup of tea. No, no, no, Mum. You don't pop round to your neighbor's house. You can't do that in la.

[Will Arnett]

Security will take you Away.

[Sean Hayes]

I love that. No, so. So by the way, you have a new show coming all out, which I'll completely watch, called Gordon Ramsay's Secret Service. Right. When does that come out, by the way? Like, May.

[Gordon Ramsay]

Yeah, just when does it come out?

[Sean Hayes]

Maybe it's already out.

[Gordon Ramsay]

Secret Service, May 21st. Fuck, sir. I should know that. Rob's gonna kill me.

[Sean Hayes]

Okay, so it's already out by the time this comes. Yeah, by the time this comes, it's already out. Why do you think this is one of the dumbest questions, But I can't get enough of food shows. And why do you. What is the huge appeal? What is it that taps into people that are upset? Why is everybody obsessed with watching how food gets made?

[Gordon Ramsay]

Something we do three times a day, seven days a week at breakfast, lunch, we eat.

[Sean Hayes]

I know, but why would you want to watch somebody do it?

[Gordon Ramsay]

Like, I think to make yourself feel better.

[Will Arnett]

And everyone wants to be better at it.

[Gordon Ramsay]

Exactly that. And also, I think, you know, there's so much to learn about food. There's so much enjoyment to cooking, and it's emotional, and so those emotions, as you know, run high and Secret Service is. Everything I've learned over the last 20 years working in the US from talented producers to great creators is in this show.

[Sean Hayes]

Yeah. Yeah. I can't wait to see it. It looks so good.

[Jason Bateman]

I can't cook. Can you guys cook at all?

[Gordon Ramsay]

No.

[Will Arnett]

I can't even boil water.

[Sean Hayes]

I can. Sloppy joes. That's it.

[Gordon Ramsay]

But is it a farewell? Is it something that you. Is it intimidating?

[Jason Bateman]

No, it's one of those things. Every once in a while, out of the blue, it'll occur to me, like, I should learn how to cook. And then it goes out of my head, and I don't think about it again. And I don't know what it is.

[Sean Hayes]

No, Sean, No. It's just. It's like, I'm not interested. You know, I'll get, like, in the winter, I'll get into baking, and I'll bring these guys, like, over. Stuff like that. I make a lot of the times and, like. And then once I get into the rhythm of. Of, like, making cheesecakes and cookies and whatever it is, I'm like, oh, I kind of see it, but it's the mess and then the cleaning up.

[Will Arnett]

Yeah. That's the thing that keeps me away from is the ratio between the prep, the cook, the cleanup versus the eating and the enjoyment. It's such a small wedge is the eating.

[Sean Hayes]

I almost don't want to eat it after I make it.

[Will Arnett]

I know. It's just so much time to clean it up and to prep it. I should get into that. And I also love the fact that there's a roadmap, like a recipe book. You can just like, literally tells you step by step what you need to do to get what looks great and it's gonna taste great. And you just. It's dummy proof.

[Gordon Ramsay]

But the fulfillment is immense. Okay. When you get over those bumps and you see that thing on the plate.

[Sean Hayes]

It'S like, right, but. But I will do it with your kids or. Yeah, but I will say that the thing I do understand about what you do is when you do make something great and you serve it and somebody says, that's the best blank or whatever I've ever had, there is like a ego boost that you're like, oh, I did that. Like, like, that's, you know, it's a great payoff.

[Gordon Ramsay]

But you can be taught. Okay. All this bullshit about you have to be bought into it. Do you have an educated palate and, you know, do you have to be natural? Absolute bullshit. How do I go from a yes, yes, yes, yes. And so I'm. I'm a little bit different to a lot of chefs. I teach my chefs to taste first before we learn to cook. Because if you don't understand how it tastes perfectly, you shouldn't be cooking it. Too many chefs don't taste their food. And so we go through a little sort of series of blind taste tests where we'll will have 5, 7, 9, 11 items on the plate, and they cannot get to cook those items unless they understand the taste. So blindfold on teaspoon at a time and describe the taste, describe the texture, describe the perfect yo flavour.

[Jason Bateman]

Do you hate doing the washing up? That's the other thing.

[Gordon Ramsay]

Yeah. I mean, the kids always complain that I never do the washing up. I said, well, come on, guys, you want me to cook and wash up? Geez. Growing up around mum, there was no such thing as dishwashers. Back to you just got in and dug deep and washed up. But I am a very smart and tidy worker. I don't make a mess. And so.

[Jason Bateman]

Of course you are.

[Gordon Ramsay]

I sort of clean down everywhere I go. A bit of OCD going on. So, yeah, the kids are good at cleaning.

[Jason Bateman]

Yeah.

[Sean Hayes]

All right. A couple of rapid fires here, because I know we gotta let you go. You love. You're a car fanatic. What car do you drive? What car do you wish you had?

[Gordon Ramsay]

Depends where I am and depends who I'm with. Majority of the cars we have are all in this incredible hangar that we've got just built.

[Will Arnett]

Oh, my God.

[Gordon Ramsay]

I'm embarrassed about the collection. I've been collecting for over 20 years. And the only way I really get to understand these cars is on the track. So three or four times a year, we'll rent a track out.

[Will Arnett]

Wow.

[Gordon Ramsay]

Truck them down there. I bring in mates.

[Will Arnett]

Silverstone.

[Gordon Ramsay]

Silverstone and Thruxton are two big tracks. Thruxton's the biggest track in the uk.

[Sean Hayes]

And what's your favorite one to drive?

[Gordon Ramsay]

Oh, it's like saying, who's the favorite kid? I would say I. Still of that little Superlagra Aston Martin DB4 or the Ferrari SP3 Monza. Extraordinary piece of kit.

[Sean Hayes]

How many cars do you think you got?

[Gordon Ramsay]

I think is about 94.

[Sean Hayes]

94 cars.

[Will Arnett]

Good for you, Gor.

[Sean Hayes]

That is really cool. That's really cool. I love that. So you hate pineapple on pizza. I do, too. What is the other shit that you. That you can't. What's another thing that you absolutely, absolutely cannot stand? Combined food bites.

[Gordon Ramsay]

Fucking cold. Foams, man. When I see foams. Foam. When chefs start aerating stuff and putting foam on a plate. That's for your fucking chin shave with foam. Don't fucking eat it. And that disgusting, sticky, insipid, balsamic glaze. I love it.

[Will Arnett]

I'm with you.

[Sean Hayes]

You don't like it either. It's too sticky and crap.

[Gordon Ramsay]

That shit.

[Sean Hayes]

And one. And I think you already answered this, but the one for food that you. If you had to live with one dish for the rest of your life, I think you. It would be a hamburger.

[Jason Bateman]

No, it could be.

[Gordon Ramsay]

It'd be a hamburger all day long. Hamburger. Same Smash burger.

[Will Arnett]

Smash burger with cheese.

[Gordon Ramsay]

No. Oh, no, no, no, no. Just a beautiful smash burger. Don't. Don't deter from the flavor of that lettuce and tomato. No, no, no, no. Just the burger and the bread and there you go.

[Sean Hayes]

Are you serious?

[Will Arnett]

Nice.

[Jason Bateman]

Really? No ketchup.

[Gordon Ramsay]

Everyone puts lettuce and tomato. No, they put lettuce and tomato on there to make you feel fucking better. As if it's healthy.

[Jason Bateman]

Right.

[Will Arnett]

And it's your salad.

[Jason Bateman]

We become. We've become accustomed. I. I like. I like yellow mustard. I've become a beautiful. In the last five years of old school, plain yellow mustard. So good.

[Sean Hayes]

It's the best in New York. They don't sell it. You can't find it anywhere.

[Jason Bateman]

No, because everything's Dijon or some sort.

[Sean Hayes]

Of version of, like, spicy. Whatever.

[Jason Bateman]

Yeah.

[Sean Hayes]

Anyways, talk about Spicy. Gord, you're the best. It's such an honor to meet you. I've been such a fan for so long and I really have watched every episode and I was just in the YouTube UK a couple months ago for a stretch and I found, and I never knew it exist, Kitchen Nightmares. It was Ramsey's Kitchen Nightmares before you came here to do it. And I was like, oh my God. It was a channel that had it on 24. 7. I watched every episode of that. I just, I'm just, I love it. I love you. I just love everything you do. So I thank you guys for being on.

[Gordon Ramsay]

Congrats on Smartless, by the way.

[Will Arnett]

Thank you.

[Gordon Ramsay]

It's my one one, two, go to every week when we download and yeah, very nice.

[Sean Hayes]

Thank you guys. It's an honor to have you.

[Jason Bateman]

Thanks, man. So good to see you. Thank you so much.

[Sean Hayes]

Thanks.

[Gordon Ramsay]

Cheers, guys. Thank you, guys. Thanks, Sean. Thanks, Will.

[Jason Bateman]

Bye bye.

[Sean Hayes]

Bye, guys.

[Gordon Ramsay]

Thank you, Jason. Bye bye.

[Will Arnett]

Bye, buddy.

[Jason Bateman]

He barely thanked you at the end there, jb. Did you hear that? Like at the last, he was like, oh, yeah, thanks.

[Will Arnett]

Jason couldn't remember the name.

[Jason Bateman]

No, it's hard.

[Will Arnett]

It's a tough one.

[Jason Bateman]

No, cuz he was going to say Justin like everybody else, right? He was going to say thanks Justin.

[Will Arnett]

Right. I, I got one the other day. It had been a while.

[Sean Hayes]

I'm so bummed because I, I, I'm such a, I really watch everything he does and I was so excited to bring him on and you guys. And then it's like, you're like, oh, hey Gordon, what's going on? I was like, I didn't know you.

[Jason Bateman]

Jason and I saw him recently.

[Will Arnett]

I'm sorry. We're not like some crazy super cooking show fans freak.

[Sean Hayes]

I didn't know you.

[Will Arnett]

I've never seen one of his shows, but I will now. And I do enjoy a cooking show, but I have not seen one.

[Sean Hayes]

I know. They're so good.

[Jason Bateman]

So good. It's so good. And he's.

[Sean Hayes]

Well, I mean, like, who's like, he's. So I walked through the airport the other day and I saw this restaurant called Plane Food. P L A N E. I was like, oh, that's clever. It's Gordon Ramsey.

[Jason Bateman]

Yeah, there you go.

[Sean Hayes]

In an airport.

[Jason Bateman]

He's got an airport of all places restaurant.

[Sean Hayes]

I mean, he's.

[Will Arnett]

Yeah, he's doing very well. You got to do well to buy 93 cars. Okay.

[Sean Hayes]

Yeah, yeah, yeah.

[Jason Bateman]

It's insane.

[Will Arnett]

90, 93.

[Jason Bateman]

Did he say 90? 94.

[Sean Hayes]

I think he said 94. Yeah, he just bought one. Bought another one.

[Will Arnett]

Golly. Good for him, you know?

[Jason Bateman]

I know, I know.

[Sean Hayes]

Yeah, he's great. I. I love him.

[Will Arnett]

I'd love to go to his. Where did he say it was in Chelsea?

[Jason Bateman]

Yeah, in Chelsea. Let's go, let's go. You know what? Let's go see Shawnee's play.

[Sean Hayes]

Yeah.

[Jason Bateman]

And we'll go for dinner there.

[Sean Hayes]

Let's do that.

[Will Arnett]

And then what about when you're in England doing it?

[Jason Bateman]

Yeah.

[Will Arnett]

No, I'm telling you.

[Jason Bateman]

In London, I think, isn't it?

[Will Arnett]

Oh, oh, great. Okay.

[Sean Hayes]

Yeah. Well, I mean, it's. Yeah, yeah, let's do it.

[Jason Bateman]

Let's do that. And we'll get. And Bradley's been there.

[Will Arnett]

Yeah.

[Sean Hayes]

Yeah.

[Will Arnett]

Okay.

[Jason Bateman]

How about that?

[Will Arnett]

End of story.

[Jason Bateman]

Yeah. I mean, just like that, he's held out on us that we didn't know that. I didn't know that he'd been to Michelin Star.

[Will Arnett]

Right. We'll go to the restaurant. Yeah, We'll. We'll sit down. We'll have.

[Jason Bateman]

It's rare that he doesn't build up. So let him. I know.

[Sean Hayes]

I'm like letting him. We'll.

[Will Arnett]

We'll sit down and we'll just have a nice, quick. Bye.

[Jason Bateman]

Bye. Bye. That was good.

[Gordon Ramsay]

Thanks.

[Sean Hayes]

That was really good.

[Gordon Ramsay]

Yeah.

[Jason Bateman]

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[Sean Hayes]

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[Gordon Ramsay]

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[Jason Bateman]

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[Will Arnett]

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[Gordon Ramsay]

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[Will Arnett]

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[Jason Bateman]

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[Gordon Ramsay]

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[Will Arnett]

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[Sean Hayes]

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