"Michelin don't want to see restaurants that go bust, end up in liquidation, and [are unable to] sustain what they've been awarded because at the end of it, it's about the P&L, successful business, positive cash flow, happy environment, loyal customers, and most importantly, exciting food. So the Michelin thing is something to indulge and celebrate, but it's also about moving on and not overthinking about it."
"Michelin-starred chef, international restaurateur, television personality, cookbook author, and philanthropist - Gordon Ramsay has done it all. He is something of a unicorn in the culinary world, with a career that spans more than 30 years. No stranger to Tasting Table, Ramsay has previously spoken to us about his ultimate cooking tips and fellow celebrity chefs, among other topics."
Gordon Ramsay launches a Netflix documentary, Being Gordon Ramsay, premiering February 18. The series depicts a restaurant venture offering five distinct culinary experiences at 22 Bishopsgate in London. Ramsay highlights current challenges facing restaurants, including financial sustainability and evolving marketing dynamics driven by social media influencers. He characterizes Michelin stars as a badge of honor judged on past performance and stresses the importance of profit, positive cash flow, staff morale, and loyal customers. Ramsay advises celebrating accolades while maintaining focus on business fundamentals, sustainability, and producing exciting food.
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