COLEGIUL NAȚIONAL NICOLAE BĂLCESCU

ATESTAT DE COMPETENȚĂ LINGVISTICĂ

LIMBA ENGLEZĂ

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PROF.COORDONATOR CANDIDAT

GHEȚU PAULA CLAUDIA ROTARU MĂDĂLINA-NADINA

BRĂILA 2018

TABLE OF CONTENTS
1. IntroductionMotivation…………..page 4
2.Childhood……………..page 5
3.The restaurants……….page 6
4.Television……………..page 8
5.Personality……………page 10
6.Food views……………page 12
7.Eating and exercising habits….page13
8.Family………………..page14
9.Charity works…………page15

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THE CHEF THAT INSPIRED ME THE
MOST,

GORDON RAMSAY

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 IntroductionMotivation

As the talented Chef Guy Fieri said :”Cooking is all about people. Food is maybe the
only universal thing that really has the power to bring everyone together. No matter what
culture, everywhere around the world, people get together to eat.”
I believe that cooking is not only a proffesion that requires knowing how to cook
different dishes,it is more than that.You have to love it and do it with passion if you want to
be the best and to be appreciated by the others.

CHILDHOOD

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 Gordon James Ramsay Jr.  is a British chef, restaurateur, and television
personality. He was born in Scotland and grew up in Stratford-Upon-Avon. His
restaurants have been awarded 16 Michelin Stars in total. His signature
restaurant, Restaurant Gordon Ramsay in Chelsea,London, has held three Michelin
stars since 2001.His first appearance on television in the UK was in the late 1990s, and
by the year 2004,Ramsay had become one of the best known chefs in the British
popular culture, and, along with other chefs such as Jamie Oliver and Delia Smith, he
has influenced viewers to become more culinarily adventurous.
Ramsay was born on 8 November 1966 in Johnstone,Renfrewshire. He is the
second of four children. He has an older sister, Diane; a younger brother, Ronnie, who
Ramsay revealed had been imprisoned for heroin possession as a juvenile; and a
younger sister, Yvonne. Ramsay's father, Gordon James Sr. was—at various times—a
swimming pool manager, a welder, and a shopkeeper; his sister Yvonne and their
mother, Helen have been nurses. Ramsay's first love was soccer, and he set his sights
on a professional sports career. At the age of 15, the talented Ramsay joined the
Glasgow Rangers, a pro club.
His time with the team spanned three years, until 1985, when a knee injury
prematurely ended his career. Forced to start over, Ramsay returned to school,
earning a degree in hotel management in 1987.

Gordon Ramsay as a child

EARLY COOKING CARRER

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 By this time, Ramsay's interest in cooking had already begun, and rather than be
known as the football player with the gammy knee, at age 19, Ramsay paid more serious
attention to his culinary education. After weighing his options, Ramsay enrolled at North
Oxfordshire Technical College to study hotel management. He describes his decision to
enter catering college as "an accident, a complete accident."
In the early 1980s, he worked as a chef  at the Wroxton House Hotel then ran the
kitchen and 60-seat dining room at the Wickham Arms, until his sexual relationship with
the owner's wife made the situation difficult. Ramsay then moved to London, where he
worked in a series of restaurants.

After working at Harveys for two years, Ramsay, tired of "the rages and the bullying
and violence", decided that the way to further advance his career was to study French
Cuisine. White discouraged Ramsay from taking a job in Paris, instead encouraging him to
work for Albert Roux in Mayfair.After working at Le Gavroche for a year, Albert Roux
invited Ramsay to work with him at Hotel Diva, a ski resort in the French Alps, as his
number two.

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 From there, a 23-year-old Ramsay moved to Paris to work with Guy Savoy . He
continued his training in France for three years, before giving in to the physical and mental
stress of the kitchens and taking a year to work as a personal chef on a private yacht. 
Upon his return to London in 1993, Ramsay was offered the position of head chef at the
three-Michelin-starred la Tante Claire in Chelsea.In 1998, Ramsay opened his own
restaurant in Chelsea, Resturant Gordon Ramsay, with the help of his father-in-law, Chris
Hutcheson, and his former colleagues at Aubergines. The restaurant gained its third
Michelin star in 2001, making Ramsay the first Scot to achieve that feat.
He was appointed Officer of the order of the british empire (OBE) by Queen Elizabeth
II  in the 2006 honours list for services to the hospitality industry, but almost missed the
award when his plane was delayed.

THE RESTAURANTS
In July 2006, Ramsay won the Catey award for "Independent
Restaurateur of the Year", becoming only the third person to have won
three Catey Awards. Ramsay's two previous awards  were in 1995
(Newcomer of the Year) and 2000 (Chef of the Year).

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 The other two triple-winners are Michel Roux, and Jacquie Pern. In
September 2006, he was named as the most influential person in the
UK hospitality industry  in the annual Caterersearch 100 list,. He
overtook Jamie Oliver , who had been top of the list in 2005. Also in
2006, Ramsay was nominated as a candidate for Rector of the University
Of St Andrews but lost at the polls to Simon Pepper.
Ramsay's flagship restaurant, Restaurant Gordon Ramsay, was
voted London's top restaurant in Harden’s for eight years, but in 2008
was placed below Petrus, a restaurant run by former protégé Marcus
Wareing. In January 2013, Ramsay was inducted into the Culinary Hall
of Fame.

Opened in September 1998, Restaurant Gordon Ramsay, was

Ramsay's first solo restaurant in London. In 2001, it was voted Top
Restaurant in the UK in the London Zagat Survey and was awarded its
third Michelin star.
In 2007, Ramsay opened his first restaurant in Ireland, Gordon
Ramsay at Powerscourt, at the Ritz-Carlton Hotel in Powerscourt. This
restaurant closed in 2013. In May 2008 he opened his first restaurant,
Boxwood, on the US west coast in The London West Hollywood Hotel
(formerly the Bel-Age Hotel) in Los Angeles.
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 On 9 August 2011, Ramsay opened his first Canadian restaurant,
Laurier Gordon Ramsay (at the former Rotisserie Laurier BBQ) in
Montreal. In February 2012 Danny Lavy, the owner of the restaurant,
announced the restaurant was disassociating itself from Ramsay, citing a
lack of involvement and understanding on Ramsay's part. The restaurant
closed in 2013.

Restaurant  Gordon Ramsay at Royal Hospital Road

TELEVISION

Ramsay's first documented role in television was in two  documentaries: Boiling

point( 1998) and Beyond Boiling Point (2000), but had appeared previously as a
judge on a masterchef-like series for young catering students in 1997, with his then
restaurant partner.
In May 2005, the FOX network introduced Ramsay to American audiences in
a US version of “Hell’s kitchen” produced by Granada Entertainment and A. Smith
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& Co. The show follows a similar premise as the original British series,
showcasing Ramsay's perfectionism and infamously short temper. The show
completed its 13th season in December 2014, and Fox ordered the production of
three additional seasons.

Ramsay has presented five series of a food-based magazine programme .The

show is organised around several key, recurring features, notably a brigade
competition, a guest cook competition, a food related investigative report and a
series-long project of raising animals to be served in the finale.
The guest cook (usually a celebrity) prepares a dish of their own choosing and
places it in competition against a similar dish submitted by Ramsay. The dishes are
judged by diners who are unaware of who cooked which dish and, if the guest wins
(as they have on numerous occasions), their dish is served at Ramsay's restaurant.

In July 2006, Channel 4 announced that it had re-signed Ramsay to an

exclusive four-year deal at the network, running until July 2011. The series became
one of the highest rated shows aired on Channel 4 each week.
During one episode of The F Word, Ramsay cooked in Doncaster Prison  in
Marshgate for its inmates. The chef was so impressed by the speed at which a
prisoner, Kieron Tarff, chopped vegetables that he offered him a job at his
restaurant following his release in 2007.

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 Ramsay joined several other celebrity chefs in the 2010 series, The Big Fish
Fight, where he, along with fellow chef  Jamie Oliver  and a few others, spent time
on a  boat to raise awareness about the discarding of hundreds of thousands of salt
water  fish.

PERSONALITY
Ramsay's reputation is built upon his goal of culinary perfection, which, for
many chefs , is to become a Three-Michelin-Star Chef and have Three-Michelin-
Star Restaurants, where his mentor, Marco Pierre  noted that he is highly
competitive. Since the airing of Boiling Point which followed Ramsay's quest of
earning three Michelin stars, the chef has also become infamous for his fiery
temper and use of expletives.Ramsay once famously ejected food critic along with
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his dining companion, Joan Collins, from his restaurant, leading Gill to state that
"Ramsay is a wonderful chef, just a really second-rate human being."
 Ramsay admitted in his autobiography that he did not mind if Gill insulted his
food, but a personal insult he was not going to stand for. Ramsay has also had
confrontations with his kitchen staff, including one incident that resulted in
the pastry chef calling the police.
Ramsay's ferocious temper has contributed to his media appeal in both the
United Kingdom and the United States, where his programmes are produced. MSN
Careers featured an article about television's worst bosses, which listed Ramsay as
the only non-fictional boss. They cited his frequent loss of his temper and his harsh
critiques, notably when he picks on something other than one's cooking abilities,
such as calling someone a "chunky monkey".

GORDON RAMSAY AND HIS MENTOR,MARCO PIERRE

FOOD VIEWS

On the second series of The F Word, Ramsay showed a softened stance on

vegetarianism after learning about pig farming practices
including castration and tail docking letting two young family piglets live in an
intensive farm. On the programme, Ramsay commented, "It's enough to make

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anyone turn fucking vegetarian, for God's sake. And I've always sort of knocked
vegetarians and vegans for missing out on the most amazing flavour you can get
from meat. But you can see why so many people change instantly".

EATING AND EXERCISING HABBITS

Ramsay revealed that he exercises semi-competitively as well as for general

well-being as he has seen overweight and unfit chefs collapse or unable to move
quickly around the kitchen.
He often competes in ironman, marathons, triathlons. He also eats very little per
'meal', and prefers to graze throughout the day, partly due to the habit he built up as
a judge, expeditor and chef and also his busy sc

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 Gordon Ramsay is constantly in motion. As a chef, he's used to being
constantly on his feet, cooking and managing production, and that's only
exacerbated by his filming schedule, which includes Hell's Kitchen, Hotel
Hell, MasterChef and MasterChef Jr. But even when he's sitting down, mid-
interview, he's drumming his hands on his legs, bouncing his right knee, or
pivoting in his chair.hedule. He also has a black belt in karate.
Normally, however, the three weeks leading up to any race are a flurry of
activity. Ramsay will swim every Monday, Wednesday and Friday at a swim
club that's a few minutes from his house in Los Angeles, and rides his bike on
the weekends. Sundays are his most intense training days, when he gets in an
8-hour workout. He gets up at 4 a.m., gets on his bike by 5, and pedal for 180
kilometers (roughly 112 miles).

FAMILY
Ramsay married Cayetana Elizabeth Hutcheson, a  trained schoolteacher, in
1996. They live in Wandsworth Common, London. They have four children,
Megan, Holly, Jack and Matilda.
Megan ran the London Marathon in 2017 in memory of her baby brother,
Rocky, after her mother suffered a miscarriage five months into her pregnancy in

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June 2016. Until 2010, Ramsay's father-in-law, Chris Hutcheson, was responsible
for the business operations of Ramsay's restaurant empire. On 7 June 2017
Hutcheson was jailed for six months for conspiring to hack a computer system
relating to the Ramsays' business interests. He was accused with his sons of
accessing company systems almost 2,000 times between 23 October 2010 and 31
March 2011.

CHARITY WORK

Ramsay has been involved in a series of charitable events and organisations.

He fulfilled his aim of finishing 10 marathons  in ten years by running his 10th
consecutive London Marathonn  on 26 April 2009, sponsoring the Scottish Spina
Bifida Association.

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 Ramsay has been Honorary Patron of the Scottish Spina Bifida Association
since 2004, and in 2005 he launched The Gordon Ramsay "Buy a Brick" appeal to
help the organisation raise funds to build a new Family Support Centre and Head
Office in Glasgow.
In 2006 he launched a new appeal to help the charity raise the funds required to
continue to run the support centre: "What's your favourite 'F' Word? Gordon's is
Fundraising." In November 2007 Ramsay hosted a St Andrew's Day Gala Dinner
at Stirling Castle in aid of the Association and has now made this fundraising Gala
Dinner an annual event.
During March 2005, Ramsay teamed up with Indian chef Madhur Jaffrey to
help the VSO, an international development charity group, to support its Spice Up
Your Life event. The charity hoped to raise £100,000 for VSO's work in HIV and
AIDS in India. 
The Ramsays were the first couple to become ambassadors for the women's
charity Women's Aid in 2005. The couple ran the Flora Families marathon to
support Women's Aid.
In 2006, 2008, 2010, 2012 and 2014, Ramsay took part in the biennial charity
event Soccer Aid to raise money for UNICEF. On 6 June 2010 he played for the
Rest of the World team alongside former professional footballers Zinedine
Zidane and Luís Figo as well as Hollywood actors Woody Harrelson, Mike
Myers and Michael Sheen. 
The match took place at Old Trafford in Manchester and was won by the Rest
of the World for the first time, the winning penalty scored by Harrelson in the
shoot-out.
 

THE GREAT DONATE

During this festive period, Gordon Ramsay Restaurants are supporting the
fundraising efforts of the Gordon and Tana Ramsay Foundation by adding a
voluntary £1 donation to guest bills. This will help raise vital funds for the
hospital to support some of the UK’s most seriously ill children.
Every day at Great Ormond Street Hospital, doctors and nurses battle the most
complex illnesses, and the brightest minds come together to achieve pioneering
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 medical breakthroughs. Thanks to the generous support of our restaurant guests
during November and December, we can help to fund pioneering research,
medical equipment, and children and family support services, so that the 600
seriously ill children that arrive at GOSH every day have the best possible future.
If you would like to support us, you can donate to GOSH Charity via the Gordon
and Tana Ramsay Foundation.
 
A NOTE FROM GORDON AND TANA: 

“We know how important family is  – especially during difficult times.
With your help, we want to support the thousands of children and their families
who come to the hospital each year, at a time when they need our support the
most.
Please  donate to Great Ormond Street Hospital Children's Charity through The
Gordon and Tana Ramsay Foundation today.”
Gordon and Tana Ramsay

I confess that I am truly inspired by his work because I can see how he is such a
perfectionist and a person that knows what he wants and fights until the end.

Some recipes that I have tried and definetly will make your day sweeter than it is

CARROT MACARONS
INGREDIENTS
200g unsweetened desiccated coconut
1½ tsp ground cinnamon
1 tsp ground ginger
½ tsp freshly grated nutmeg
50g walnuts, chopped
1 large carrot, grated

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 75g golden caster sugar
4 egg whites
Pinch of salt
 

COOK ING INST RUCT ION S

Preheat the oven to 170˚C/gas 3.
Put the coconut, cinnamon, ginger and nutmeg into a bowl and mix well.
Add the chopped walnuts, grated carrot, sugar, egg whites and a pinch of salt and mix together
until everything is fully incorporated.
Line a baking tray with greaseproof paper and drop 18–20 heaped dessertspoons of the mixture
on to the tray, leaving a gap of at least 1cm between them. Shape the mounds so that they are
roughly circular.
Put the tray into the preheated oven and bake for 15–20 minutes, until golden and firm on the
outside. Leave to cool on a wire rack before serving.

RASPBERRY MILLEFEUILLE
INGREDIENTS
320–375g ready-rolled all-butter puff pastry
3 tbsp icing sugar, plus extra to dust
Seeds from 2 vanilla pods
600ml double cream
Zest of 1 orange
½ tbsp orange-flavoured liqueur, e.g. Grand Marnier
200g fresh raspberries

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COOKING INSTRUCTIONS
Preheat the oven to 220°C/Gas 7.
Unroll the pastry and place on a non-stick baking tray. Dust generously with icing sugar and
bake in the preheated oven for 8 minutes, then reduce the temperature to 200°C/Gas 6 and cook
for a further 7–12 minutes until the pastry is golden and glazed. Remove and leave to cool
slightly on a wire rack.
Meanwhile, mix the vanilla seeds into the cream. Add the 3 tablespoons of sugar and whip the
mixture until it forms soft peaks. (Don’t overbeat or it will separate.) Add the orange zest and
liqueur and fold in using a spatula.
Spoon the cream into a piping bag fitted with a plain nozzle, twisting slowly to move the cream
to the pointed end. Chill until ready to use.
When the pastry has cooled, slice it very gently into 3 equal-sized lengths with a bread knife. 
Assemble the millefeuille just before serving. Take the piping bag from the fridge, add a dot of
cream to the serving plate to act as ‘glue’ and put a piece of pastry on top. Pipe a layer of cream
over the pastry and add a border of raspberries around the outer edges. Pipe another layer of
cream inside the raspberry border, then top with another layer of pastry and repeat the cream and
raspberry stages. Finish with a top layer of pastry. Serve immediately, dusted with more icing
sugar.

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