If you’re a fan of the sweaty foreheads, unbearable pressure, loss of temper and plate-throwing that (Gordon Ramsay has convinced us) exists in every restaurant kitchen, here’s a little somethin-somethin to keep your eye on.
“We’re all very excited about finding ourselves in another country and doing something different,” he said.
“My understanding is that nobody is doing a direct swap — just names in one hat, restaurant names in the other hat, then they pick out one of each. None of us have got any idea where we’re going and nobody knows who’s going to be running our kitchen.”
“We are not allowed to replicate our own food, nor are we allowed to replicate the food of the restaurant which we’re visiting. It has to be our own philosophy from our restaurant fused somehow with an appreciation for the place and the land we’re visiting. We’re not allowed to take anything with us in terms of ingredients and it mustn’t be anything from their menu that we’ve simply added a touch to.”
“It’s not just about cooking a dinner, you’ve got to fit in with the rest of the team and that chef’s life. The visiting chef will be living at Basket Range (in the Adelaide Hills) and walking my dog. There’ll be a list of requirements which they are going to have to do while they’re staying in my home, and likewise wherever I end up I imagine there’s going to be a list of dos and don’ts.”
via ABC
