Is there a toilet nearby?

Quickly.

Do you mind?

Is it nearby?

There is right into the green room, right into the green room.

Hey, what's going on?

Everybody for first we feast, I'm Sean Evans and you're watching hot ones.

It's the show with hot questions, even hotter wings.

And it's a banner day and Internet history as we open up Season eight with Gordon Ramsay is one of the world's most decorated and successful chefs, with an empire that includes more than a dozen restaurants, countless best selling cookbooks and seven hit TV shows, including Master Chef Jr.

Which returns to Fox this February.

Gordon Ramsay.

Welcome to the show, Great to See So We Started Hot Ones about four years ago, and shortly after we put up our first episode, we're bombarded with requests to get Gordon Ramsay on the show.

And as the show has grown, so too, has that albatross around our necks, which has followed me from the Internet to the airport to my family get togethers.

So this one is very much for the fans.

I'm nervous in a good way, but at the same time I feel like a weight has been lifted off my shoulders.

So I just want to say thank you for coming in today.

You're welcome.

Good to see it.

Congrats, by the way.

Thank you.

We're in season eight.

Amazing.

I'm I have four kids they're paying me to.

Come on this that.

I want to see how good your palate is or how strong your palate is.

You got a big mouth.

You shout and scream all day long, But can you take a hot wing?

So finally, under immense pressure from the family on a lot of supporters out there, I'm here.

The world has pressured us into this room.

Boarded?

That is it.

If it all goes tits up after this, it doesn't matter.

We made the hot ones.

Okay.

Okay.

So how long with these wings cooked for?

Oh, I knew that this was gonna happen, Dom.

Yeah, because a bit fucking ever cooked.

It's like eating a mouthful of fucking sand.

A good wing.

Look, your arms.

That's a good wing right there.

Yeah, but so it needs a bit me on that fucking things, like a quail.

So, Gordon, as we mentioned in your intro, Master Chef Jr.

comes back next month, one of your many shows that become a global phenomenon.

When you think back in all the times you've been wowed by the raw talent of a child on that show, is there a story that stands out?

I think of some of the earlier kids.

Now you're back on season one, the other into the 18 19 year old Alexander from season one.

And you know, this guy is a prolific chef.

He's barely 19 years of age.

On the last five years, he spent weekends holidays in some of the most amazing Westerns across the world.

So I say that no, Mom, no Dad, no school teacher.

You love me.

You gonna hate me.

It's gonna be the best football coach you ever met in your life.

But you'll come out of this a much better cook than they do.

What's been the most disturbing thing that you've ever seen unnoticed or uncared for at a restaurant on kitchen nightmares?

Thrity, Good question.

So I went into a refrigeration unit once, and so a tart.

Our source three and 1/2 years out of date.

How fucking dumb must you be to use this tart.

Our source that stank.

To use a source that's festering bubbling like something out.

Fucking Harry Potter.

That was off three years ago.

Several Stuart Little's spotted in the corner of the kitchen.

Yeah, big motherfuckers like cats.

I don't know.

They wouldn't have cast.

They didn't know it was a It was a fucking rats.

Yeah, pretty shocking.

From rats to mold to recently, um, come across the Russian with plastic cheese over nachos covered in mold.

Have any idea how long cheese needs to sit in a fridge?

That's plastic cheese to get mold fucking years.

Yes, Hippy dippy green.

What they smoking with Come with these names?

Probably opium open.

Okay, so the restaurant business is notoriously difficult with these thin margins and then, of course, infinite space for human error.

And then when you're a chef who's famous, and as this large empire that goes across several continents, you end up being a target for the type of yelp er or trip advisor commenter.

That's like this place is a total rip off.

I could have made it for $3.

Can you explain, in layman's terms, the basic math behind how a $25 cheeseburger might end up on a menu.

I've seen chefs with freaking gold leaf on the burger to get $200 mark, which is a bit stupid.

Really, because you don't go near fucking burger with gold leaf on.

Why taint that flavour?

So $25 burger.

So about the patty, the thickness, the blend.

It depends on whether it's a chunk of the short rib, a great brioche bun, and how you like that up with a ll the trappings of a luxurious burger.

Is there a hidden cost and running a restaurant that most diners are unaware of?

Yeah, it's called Rent on Labor.

Cost two big key factors in running a successful business.

Landlords.

Uh, they win either way.

So the more successful you are, the more rent they are saw, the less successful you are, more demanding after the rent.

So great way of identifying a classy restaurant is being full on the Monday night Friday Saturday.

Well, that'll take care of itself naturally, if you can fill it Monday, Tuesday, Wednesday.

You're not depend on the way there.

Fucking great fruit in the hot sauce.

Are you serious?

I know that you spent your early years studying classic French technique.

You're bouncing around restaurants and London and Paris, working alongside some the most influential chefs in the world.

So with that in mind, I want to bounce some of the people some of the mentors that health shake Gordon Ramsay into this battle hardened perfectionist that we see today.

I'm just curious what you learned about cooking, what you learned about business.

Maybe even what you learned about life from each.

Okay, we'll start with Marco Pierre White Fucking for number one.

Nut Buster.

Ball breaker, Super talented Chef.

If you thought my performance sometimes was shocking in the kitchen, that was a fucking Hollywood blockbuster right there.

Oscar nominated market.

That guy had finesse.

He could close his eyes and dress a play beautifully on.

He could come out looking like a Gucci handbag.

I mean, stunning about geese of why he said what was amazing.

It's like this perfect Frenchman that wasthe your hardest fuck on the outside and then you look at him.

It's the kind of guy that your grandma would take to the fucking bingo way had won enough days off a week that half a day if you took that half day, you're fucked.

So he had to be in there.

No pay on dhe shown willingness to learn a Z English cooking a French kitchen.

I had to bust my ass off twice his heart.

Now one of the best chefs living today on still prominent figure not accusing about Joel Rubbish on Robert.

Sean was a taskmaster combined.

Marco Tony Bourdain G savoir albarus altogether.

And you've got a job because, you know, on the outside world is this incredible successful genius.

But behind the scenes Oh, my God.

You know, from raviolis flying over your head to fucking copper pans toe.

I used to see ducks flying from one of the kids to the other, thinking that just reborn the fucking wings.

Anything was missing with the feathers.

I'm gonna be telling me that the best thing ever happened to you was a ship that ran down my mother's leg when she gave birth to me.

How did you get up in the morning?

Concentrate at work the next day on that one, then so for all those beautiful millennials and snowflakes out there, trust me, the more you get pushed to think you're skin that thinking your skin.

Trust me, the higher you go, achieve a goal from where?

At a New Jersey right to ago.

Jiminy Advice Sponsor The rings Going forward is like pay for some fucking decent meat on the bones.

That would be a dream come true for us.

Trade emails will trade emails that, snippy at the beginning, is not nit nit nit immediately.

So it's not.

It's fine, you know it's not super hot.

So with your many best selling cookbooks than your how to tutorials online, you've inspired a generation, maybe several, howto up their food game.

But today we want to give a lesson to the Spice Lords.

Can you break down the perfect Gordon Ramsay at Home Burger and describe how to make it as much detail as possible?

So for me, it's about that blend I would be, 0 60 ground beef, 10 cent fat blend that with 10% chuck on.

Then I would do almost like a luxurious for it in there.

And then the last part's somewhat lead.

So bit of a tri tip in there in a way that it's sort of holds that thing together.

So it's tight the signal of great burgers in the seasoning.

And so too many people like the burger, but they don't season it properly, so season this thing.

Chili flakes, garlic powder, salt, pepper, severe C A strong caramelization on top, and then it's the basting.

And so when you caramelized that burger on top, don't worry about it.

Still being raw, inside based causes.

You base that butter it seeps through and become so much more richer.

Fat camera eyes on top of the burgers that flavor layers.

Beautiful, fun, beauty toasted on bait.

So not is it toasted, but it holds substantially all those juices.

The most important thing about Bill, You let that thing rest before you bite into it.

That's what happens.

Sometimes they cook the burger they find.

Comedians are man.

It's all pissing out.

Yeah, let it rest that it's set inside there on Ben stacking usually.

So you made this one on Gets out fucking day 2017.

Can't afford fucking sourcing dates.

You know, just stage bottles.

Bullshit.

Here we go.

So, yeah, it's quite nice.

I like that, you know?

Yeah, it's quite zesty.

That's that's fruiting.

I like that smoke Serranos amore engine there.

Yeah.

I mean, I'm not too sure about a big car, but, huh, Big, Big.

That's good.

Now it's getting hotter.

Yeah.

Yeah.

Little bit is sort of is starting to move on the armpits.

I'm sweating.

That's how we do it here.

Gordon Gordon reverie Korean segment on her show called.

Explain that, Graham, we do a deep dive on our guest.

Instagram pull interesting pictures that need more contact.

I'll bust out the laptop.

I'll show you the picture.

You just told me the bigger story.

Does that sound good?

Yes, sir.

Anyone so far?

Bernie.

Judy Diving people talking.

Instagram was fun with you.

Do you go for another?

Okay, Gordon, first things first.

Do you remember this meeting of the minds courtside at the Lakers game?

You, David Beckham and Kobe Bryant?

I absolutely fucked there.

Really?

Yeah, because five minutes prior to that, I through the first ball out the Dodger Stadium, the game was so fucking boy d B takes peace.

Offensive mask also went to the bus away.

I got into such trouble because you can't go from throwing the first pitch out, then go and watching the fucking basketball 10 minutes later.

Can you will you can not.

Good.

So yes, sat ringside there.

It was the first time a life of six to have felt like a show Us it wants fucking seven foot tall is no longer down there.

It's like shit.

So love the game on dhe.

Yeah, Kobe one athlete.

Jesus.

Incredible.

Do you remember this lunch service at Downing Street with Tony Blair and Vladimir Putin?

Yeah.

I mean, quite honestly.

Probably the first time as a chef, I stood between two guys.

Customers actually shat myself thinking this could go off any minute and drink Downing Street's getting pelted by their supporters outside their anti Putin and anti plan.

Ever since that day, I've never got involved in politics.

Based on that lunch, he mentioned turning one of those leaders ill based on a fucking bad oyster or a shit chicken wing way didn't serve chicken wings That, by the way, did the most amazing pan roasted sea bass with a computer monitor and a beautiful shellfish vinaigrette on.