# Gordon Ramsay on Reddit (u/_Gordon_Ramsay)

Part of Celebrities on Reddit, researched with Autumn (https://www.autumn.ai) from public sources. Updated 2026-11-06. Interactive version: https://www.autumn.ai/resources/celebrities-on-reddit/gordon-ramsay

Gordon Ramsay: Chef and host of Hell's Kitchen.

- Reddit account: [u/_Gordon_Ramsay](https://www.reddit.com/user/_Gordon_Ramsay/) (AMA only)
- How we know it's theirs: [His 2015 r/IAmA AMA, posted from this account](https://www.reddit.com/r/IAmA/comments/334wcy/i_am_gordon_ramsay_ama/)
- Where they post, in the records we retrieved: r/IAmA (91)
- Known activity in the posts we found: 2015 to 2017
- Wikipedia: https://en.wikipedia.org/wiki/Gordon_Ramsay

## Moments

### u/_Gordon_Ramsay in r/IAmA, Apr 19, 2015 · Advice

Replying to a redditor:

> Fellow cook here, although I'm a little down the road from where you are now. I have a question for you, since you have been there and done that. I'm working in a Michelin kitchen right now, toiling away, hours after hours, days after days. My hopes and dreams are nowhere to be…

> That's an amazing question.
>
> First of all, I've been in your shoes, and what you need to do is take a break.
>
> So I came out of my training in Paris, after getting my ass kicked in some of the best restaurants in the world. I took some time off, and got aboard a boat, and was a private chef on a yacht. And those 6-9 months off allowed me to regenerate.
>
> I'd run myself into the ground, as you described.
>
> Cooking at this level is *so* intense. So don't give up. Be honest with yourself, and take a month out.
>
> Now if that month out - just stepping back - if there's one thing I've taught my young chefs today it's to work hard, and not get disillusioned with the bigger picture.

(Excerpt.)
Full thread: https://www.reddit.com/r/IAmA/comments/334wcy/i_am_gordon_ramsay_ama/cqhkyva/ · 6,872 points as of Nov 6, 2026

### u/_Gordon_Ramsay in r/IAmA, Jun 29, 2016 · Advice

Replying to a redditor:

> What do you use a microwave for?

> What do I use a microwave for? That's a bloody good question! There's an amazing way of drying herbs in a microwave. You get a plate, plastic wrap, and then rub a whole basil leaf in just a touch of olive oil and then lay it on the tin foil. Press for 45 seconds in the microwave. They come out crispy! It's almost like shallots fried but they get such a quick temperature, it dies and crisps out the basil leaves within seconds. So I do use a microwave, only to sort of lightly fry basil, tarragon leaves without deep fat frying. It's incredible.

Full thread: https://www.reddit.com/r/IAmA/comments/4qfwoo/hi_guys_its_gordon_ramsay_back_for_another_ama/d4ssf0x/ · 4,680 points as of Nov 6, 2026

### u/_Gordon_Ramsay in r/IAmA, Apr 19, 2015 · Funny

Replying to a redditor:

> Hello, Gordon! I'm very excited you're doing an AMA! Regarding food, what guilty pleasure do you have that most people would be shocked at? Fast food fries, frozen fish sticks, etc. Mine is spaghetti in a can. It's repulsive and I know I shouldn't eat it, but I can't help it.

> Well, first of all, you need help.
>
> ***Spaghetti in a can!!?!*** That kind of shit we grew out of on our 8th birthday. I still remind my mum that she taught me how to spell with alphabetical spaghetti in a can.
>
> You need help, big time.
>
> My go-to sort of fast food snack... it would have to be In-N-Out Burger.
>
> *Oh my god,* honestly, it is, when I eat Double-Doubles. I am *terrible.* And I always bring it back on the airport when I'm flying from LA to London, I'll sneak it into the first class lounge at BA!

Full thread: https://www.reddit.com/r/IAmA/comments/334wcy/i_am_gordon_ramsay_ama/cqhjxya/ · 7,411 points as of Nov 6, 2026

### u/_Gordon_Ramsay in r/IAmA, Jun 29, 2016 · Behind the scenes

Replying to a redditor:

> What was the inspiration to use rubber ducks for the recent duck dish challenge on Hell's Kitchen? What are your thoughts on the gimmicky challenges in general?

> First of all, we can't launch live fucking ducks from a helicopter! And rubber ducks was a bit of a piss take because every adult has grown up with rubber ducks in the bath. So the idea behind rubber ducks was making sure that they hit the reservoir, and then with the wind speed traveled across the lake in order to make it a little more difficult for the contestants. So, yeah sometimes when you're in that built-up environment and you're in amongst sort of that tough, demanding pressure of Hell's Kitchen, getting out up into the mountains and taking the contestants out in the lake for the day, it does wonders for their mind.
>
> But we can't use fucking live ducks and let them loose from a helicopter! So they had to be rubber.

Full thread: https://www.reddit.com/r/IAmA/comments/4qfwoo/hi_guys_its_gordon_ramsay_back_for_another_ama/d4snari/ · 8,306 points as of Nov 6, 2026

### u/_Gordon_Ramsay in r/IAmA, Jun 29, 2016 · Advice

Replying to a redditor:

> What, in your opinion, is the easiest dish to get wrong, and how can you avoid it? Also, what was the most pleasantly surprised you've ever been with something you've been served (whether it was the place you were eating, the name of the dish, etc).

> So the easiest dish to turn into something awful would be, for me, cooking a great steak. Serving a New York strip, for instance, for me the most important thing is taking it out of the fridge 15 minutes before you actually use it, so it gets to room temperature. Season it properly, and then cook it once it's up to room temperature.
>
> And then the biggest mistake that people make once they've cooked a steak, instantly, is they cut into the middle of it. You've got to let the steak rest for as long as you cook it. That way, it's plump, it's juicier, and don't worry about the temperature being piping hot, but just the value and the difference in flavor once you've let a New York strip rest for 6 or 7 minutes. The difference is night and day. So, great sear, but let it rest.
>
> Food that really pleasantly surprised me more than anything, you know, I'm all about dressings and vinaigrettes, especially this time of year. So, making a great salad is making sure that you dry those leaves, because if the salad is damp, you'll never taste that vinaigrette. So there's so many certain ways, with fresh honey, basil, lots of herbs and vinaigrettes that can make it so much more interesting. So I'm all about that kind of lightness, especially over these next couple of months.

Full thread: https://www.reddit.com/r/IAmA/comments/4qfwoo/hi_guys_its_gordon_ramsay_back_for_another_ama/d4sob6o/ · 3,909 points as of Nov 6, 2026