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Chef Gordon Ramsay shares tips for dining out

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Frankie Taggart, Agence France-Presse

<div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/2017/news/05/29/052917_gordon.jpg"/><figcaption><div class="embed-desc">Chef Gordon Ramsay speaks about his new Fox network show &quot;The F Word,&quot; during a media preview on the show&#x27;s set in Hollywood, California. <cite>Robyn Beck, AFP</cite></div></figcaption></figure></div>LOS ANGELES -- Avoid the specials, be suspicious of outlandish boasts and prepare to haggle for your wine: three golden rules for a heightened dining experience, as newly revealed by celebrity chef Gordon Ramsay.The Michelin-starred cook offered AFP his tricks for getting the most out of a restaurant visit as he inspected the Los Angeles set of his latest show, a US version of his hit British series &quot;The F Word,&quot; which debuts on Fox on Wednesday.&quot;Specials are there to disappear throughout the evening. When they list 10 &#x27;specials,&#x27; that&#x27;s not special,&quot; Ramsay told AFP at a soundstage in Hollywood that is being transformed into a functional restaurant capable of serving 100 diners.The 50-year-old British presenter recommends booking a table for at least three if you are planning a romantic meal for two, as your small lie will improve your chances of being able to spread out and avoid &quot;getting stuck in the corner like a doorstop.&quot;Always get the most out of the expert selling you the wine, the chef says, recommending that diners ask for the &quot;bin end&quot; list -- the bottles with scratched labels, vintages that are about to be rotated out or poor sellers that restaurants want to get rid of.&quot;We have a fear about talking to sommeliers because you think you&#x27;re going to be ripped off. So get the sommelier to come up with a great glass or great bottle and give him a price. And make sure it&#x27;s under $30,&quot; Ramsay advises.<div>Rants</div>One of only four chefs in Britain to maintain three Michelin stars and the owner of a string of restaurants around the world, Ramsay knows better than most how to read between the lines on a menu, and says there are some dishes he wouldn&#x27;t order anywhere.&quot;When they turn around and tell me it is the &#x27;famous red lasagne,&#x27; who made it famous?&quot; he demands.&quot;They start coming up with these terminologies, saying &#x27;and the wicked, famous, best in the country profiteroles.&#x27; Who said that? Who named that?&quot;Ramsay, who trained under Albert Roux, Marco Pierre White and Guy Savoy, is famous for his foul-mouthed rants on numerous hit TV shows including &quot;Hell&#x27;s Kitchen,&quot; and his acerbic comments have landed him in hot water on several occasions.The Scot&#x27;s notoriously filthy language embarrassed British network Channel 4 after an unedited episode of his &quot;Hotel Hell&quot; aired by mistake on a midday in April. Ramsay used the &quot;F word&quot; six times in 15 minutes before the episode was pulled.His word-for-word reaction to the controversy -- at least to AFP -- is unprintable, but the gist is that he thinks the channel should be taking the heat for what was, in the end, a scheduling error.&#x27;Industrial language&#x27;Ramsay&#x27;s broader thoughts on his reputation for profanity are also unsuitable for daytime consumption but, in summary, he senses a hypocrisy in the way the press singles him out for his &quot;industrial language.&quot;He is no different, he believes, from other professionals -- &quot;from journalists to basketball players to footballers to school teachers&quot; -- who use the lingua franca of the shop floor.Ramsay&#x27;s profanity never comes across as anything less than authentic, yet one can&#x27;t help but suspect that he enjoys his brand.A filthy-mouthed chef fronting a show called &quot;The F Word&quot; -- notwithstanding Fox&#x27;s insistence that the initial stands for &quot;food,&quot; &quot;family&quot; and &quot;fun&quot; -- knows exactly what it is that makes him a bankable asset for billionaire Rupert Murdoch&#x27;s lucrative cable TV division.The series is going out live in primetime and Ramsay&#x27;s only protection from censure will be a five-second delay and a producer hovering over the &quot;bleep&quot; button. But the defiant chef says he won&#x27;t pull punches or &quot;wrap anything in cotton wool.&quot;&quot;The one big thing I hope doesn&#x27;t happen is we don&#x27;t crash and come off air, if the naughty F-bomb drops out and Rupert Murdoch is (watching) in Australia and he pulls the plug out,&quot; he jokes.<div>© Agence France-Presse</div>

The Michelin-starred cook offered AFP his tricks for getting the most out of a restaurant visit.

The Michelin-starred cook offered AFP his tricks for getting the most out of a restaurant visit.

Chef Gordon Ramsay shares tips for dining out

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Chef Gordon Ramsay shares tips for dining out

Frankie Taggart,

Agence France-Presse

Published May 29, 2017 08:31 AM PHT

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Updated May 29, 2017 09:16 AM PHT

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