John is a fantastic chef. My two best ever meals were at the Ritz. The first time I was there John came out into the Restaurant which was a real treat. He’s dead right about his truffle sauce. I had it with a beef wellington carved at the table. Seriously the best ever. It was cooked perfectly and studded with foie gras. Absolutely amazing and head and shoulders above Gordon Ramseys.
Absolute legend!! Hands down the best British chef ever. I'm not talking in terms of financial success. He's an absolute gent and proper chef. He's a chef's chef.
Exactly, he's sitting there all pretty and big headed. They can afford to pay more, hence the room rate at the Ritz. One question they should of asked him; How many people have you sacked? 100's, bloody 100's, the guys as good as a crook.
No mate, young people today don't understand that to get paid and be good at something takes time. They don't have resilience and passion. Often are lazy and think only about entertainment.
@@BiellushiSource ? basis ? Do you know anything about the entire multi-generational group that we call youth, and how they approach work in the restaurant industry ? It'd take some serious sociological studies to validate what you're saying, which by the way has got as much worth as my opinion that because I see the sun moving in the sky it is rotating around the earth. Also, from a perspective of someone who is utterly passionate about the job and is cooking all the time, I really do hate the industry, and the people who justify poor staff treatment by high performance expectations. It is not a good way to learn, it is not necessary and not right. I've also known chefs who could have authority and make you a better cook while being gentle in their approach, and respect your rights. Decency should not be an exception and the people that have the same speeches as you do are encouraging each other to keep on ruining other people's jobs, lives and dreams.
@yelenachan6095 don't be lazy and find the sources yourself. Start from reading what youth and multi-generational means. Stop winning and go back to work. Work smart and hard, and you'll be happy.
@@Biellushi completely agree, young chefs/cooks today have stopped dreaming - they want everything fast tracked - and have very poor discipline - they don't excel working under the pressure of time and meeting deadlines
The culture in kitchens needs to change! Degrading staff, shouting at them and being verbally aggressive isn’t tolerated in any other sector. The working conditions are close to Victorian. It’s a sector ripe for disruption and modernisation
I would love to see Jan Ostle of Wilson’s Bristol talking with you guys. He has such a good background and Peter Sanchez-Eglesias of Bristol top chefs who I would love to hear on a podcast.
I've enjoyed the Ritz and Mr Williams's food, and I know of a diner whose been there dozens of times and rates it as London's best. I'm not sure that's true. If your visit coincides with a full stock of fish (e.g. the Langoustines) and meat, then maybe!. However the dining room is dated and needs an uplift as its no longer 'authentic'. Also, the service was halting. Around 75% of the way through a lunch the number of staff reduced and we were left sitting and waiting for someone to talk to us. It was as though they had a break. A solid place but the right changes would improve it.
If your hips , back and knees hold up ,and you dont have issues with 12 hour days or more and you dont burn out and have your ego deflated or lose love for it over a 25 year or more time span then go for it . Otherwise maybe rethink . "At the end of day , its just food, isnt it ? Just food." 😅😊
Here’s an hour of your life you don’t want back! Congrats boys on managing to get John on your show. Great chef - great guest.
thankyou so much for watching
John is a fantastic chef. My two best ever meals were at the Ritz. The first time I was there John came out into the Restaurant which was a real treat. He’s dead right about his truffle sauce. I had it with a beef wellington carved at the table. Seriously the best ever. It was cooked perfectly and studded with foie gras. Absolutely amazing and head and shoulders above Gordon Ramseys.
Absolute legend!! Hands down the best British chef ever. I'm not talking in terms of financial success. He's an absolute gent and proper chef. He's a chef's chef.
Totally agree Jon. I was lucky enough to chat at length with him the first time I dined at the Ritz.
thankyou so much
Young chefs don't want to be abused and treated like shit and work crazy hours for pennies , that's why you can't get any staff , adapt or die
Exactly, he's sitting there all pretty and big headed.
They can afford to pay more, hence the room rate at the Ritz.
One question they should of asked him; How many people have you sacked? 100's, bloody 100's, the guys as good as a crook.
No mate, young people today don't understand that to get paid and be good at something takes time. They don't have resilience and passion. Often are lazy and think only about entertainment.
@@BiellushiSource ? basis ? Do you know anything about the entire multi-generational group that we call youth, and how they approach work in the restaurant industry ?
It'd take some serious sociological studies to validate what you're saying, which by the way has got as much worth as my opinion that because I see the sun moving in the sky it is rotating around the earth.
Also, from a perspective of someone who is utterly passionate about the job and is cooking all the time, I really do hate the industry, and the people who justify poor staff treatment by high performance expectations. It is not a good way to learn, it is not necessary and not right. I've also known chefs who could have authority and make you a better cook while being gentle in their approach, and respect your rights.
Decency should not be an exception and the people that have the same speeches as you do are encouraging each other to keep on ruining other people's jobs, lives and dreams.
@yelenachan6095 don't be lazy and find the sources yourself. Start from reading what youth and multi-generational means. Stop winning and go back to work. Work smart and hard, and you'll be happy.
@@Biellushi completely agree, young chefs/cooks today have stopped dreaming - they want everything fast tracked - and have very poor discipline - they don't excel working under the pressure of time and meeting deadlines
The culture in kitchens needs to change! Degrading staff, shouting at them and being verbally aggressive isn’t tolerated in any other sector. The working conditions are close to Victorian. It’s a sector ripe for disruption and modernisation
Be tough to get me out of the ritz if I ever got in
I would love to see Jan Ostle of Wilson’s Bristol talking with you guys. He has such a good background and Peter Sanchez-Eglesias of Bristol top chefs who I would love to hear on a podcast.
Trinity was amazing.
The is man is quality along with Brian turner who had a stroke a little wile ago we wish him well .
It was hard enough working to pay for a house.
To do it to pay rent is like a cruel and usual punishment.
I've enjoyed the Ritz and Mr Williams's food, and I know of a diner whose been there dozens of times and rates it as London's best. I'm not sure that's true. If your visit coincides with a full stock of fish (e.g. the Langoustines) and meat, then maybe!. However the dining room is dated and needs an uplift as its no longer 'authentic'. Also, the service was halting. Around 75% of the way through a lunch the number of staff reduced and we were left sitting and waiting for someone to talk to us. It was as though they had a break. A solid place but the right changes would improve it.
I’ve always said it: The Chef is the only one who knows how good or bad a meal is!
If your hips , back and knees hold up ,and you dont have issues with 12 hour days or more and you dont burn out and have your ego deflated or lose love for it over a 25 year or more time span then go for it . Otherwise maybe rethink . "At the end of day , its just food, isnt it ? Just food." 😅😊
A fit individual should be able to physically hold up in a kitchen - without any problems - be it 12 or 16 - it's called being ambitious
Id refuse to cook for any royal family. But i suppose im Irish
I'm sorry to say people do not whant that life any more the world has changed