All language subtitles for eubarry.Being.Gordon.Ramsay.S01E01.720p.HEVC.x265-MeGusta

(Transcrito por TurboScribe.ai. Atualize para Ilimitado para remover esta mensagem.) Draw your swords!

Draw your... Stand on here. Stand on here.

Stand on there. Draw your swords.

Boom. Boom. Boom.

You know, we are leaving in 15 minutes.

Why do you want to swap?

Well, all this one's broken as well.

Hold on. Draw your swords.

Oscar, today, Mum and Daddy are going to look at the new restaurant.

Look what we've got to wear. How cool is that?

You're a proper little Bob the Builder. Come here.

Just in case. There you go.

It looks so good.

Oscar, if you put bits of pancake on his tray,

and then you can just feed him that.

Let him finish what's in his mouth, darling.

I think those pancakes are too thick.

They actually weren't for you.

Oscar, are those pancakes a little bit too thick?

No.

In America, they're thick pancakes.

In the UK, they're called crepes. Say crepes.

Crepes.

They're not actually. They're called pancakes.

No, they're not. They're called crepes. No.

They are actually quite thick.

They are great for waiting the door open.

Right, I'm going to get my shoes and socks.

Give me a kiss.

Love you, Mum.

Those pancakes were a little bit thick.

Darling, could you just give it a rest?

They were absolutely fine.

Darling, people in a long time think you're so weird.

Morning, Mr. Magpie. How shall I feature you?

Hold on a minute. So, you say hello to every magpie in your view,

and you're saying I'm weird for saying good morning to our neighbours?

It's quite normal. A lot of people are superstitious.

Why superstitious?

Well, because you know that I'm nervous about this.

It's a huge undertaking,

and really the biggest thing you have done to date.

But it's not just your average restaurant.

This could be a once-in-a-lifetime opportunity,

and I'm not messing around now. You just have to see it first.

There it is at the back. See?

I can see. Do you see it?

I see it.

Thoughts?

It's high.

At this later stage of your career,

you know my want is for you to slow down a bit.

Later stage of my career? What, like I'm about to retire?

You're, like, nearly 60.

Nearly 60, my arse.

Or how old are you? I'm 57.

How's that nearly 60?

Uh, can you count?

It's, like, 30 years that we started dating.

Shut the front door.

Listen to what I'm saying. 30 years since we got together.

Sorry. A little coffee shop there.

Just bored for a second.

Can you not go past a coffee shop without getting...

What I was trying to say to you...

I'll come back. Hold that moment for one thought.

Support your local coffee shops. Come on.

Jesus Christ, girl.

He drives me mental.

Good morning. Can I have an extra hot oatmeal latte, please?

Thank you.

Good morning.

Good morning.

We are late.

Unbelievable.

I mean, shocking.

I'm not late.

Good morning, everybody.

Good.

Oh, my God. Come on.

Yes.

Is it... It's so low.

I never just plunge into a sofa and just, like...

Yes, you do.

No, I do not.

There you go.

Are you comfortable?

I need... There's one more cushion behind.

Do you know, he's like the princess and the pea, isn't he?

No, it's like... Thank you.

He's like, oh, do you mind? Oh, my God.

Sorry.

There you go.

Nick should be taking your trousers off.

Oh, my God. Right.

HR.

Let's go. Come on.

1st of September, 1998.

We launched Fresh N' Gold Ramsey.

30 seconds gone.

If you said to me 25 years ago,

hey, guess what?

You're gonna have three stars.

You're gonna have an empire, multiple businesses.

I don't think I'd be able to understand

just the vastness of what has been done.

Service, please.

Today, we're running over 95 restaurants,

two and a half thousand staff.

The one and only

Chef Gordon Ramsey!

We have restaurants in Asia,

North America,

UK, France,

and still growing.

And then there's the media.

Run the fucking food. Now.

Run.

Something I haven't done in 19 fucking years.

From a TV program to a TV ad

to a podcast to a social media video.

Millions of followers

across the globe.

It's got huge...

How'd it go, man? You good?

You got some meat in there, dude.

This year's a big one.

22 Bishopsgate is the most difficult,

high-pressurized, ambitious project

I've ever, ever opened in my entire life.

I'm opening five independent businesses

under one roof in an iconic address.

There is so much riding on this,

reputationally, financially,

and if Bishopsgate was to fail,

yeah, I'm fucked.

There's no two ways about that.

We've got 120 guests in here.

In about an hour's time, we're gonna have 240 guests.

Talented fucking chefs need to dig in.

I think people think that they know Gordon

because they see him everywhere.

Young man, if I can fucking run the place, so can you.

Come on, you can do it.

He's known for being opinionated,

for saying it straight.

It's just a little bit too straight-laced.

I want everything on those fucking tables unique.

Does it need to be that big?

They're big fucking oyster shells, aren't they?

It's just not good enough.

Not good enough.

Common sense is not that fucking common tonight.

But do they know you when you're at home behind closed doors?

No.

The real Gordon is when we are on our own,

with our family.

That's the real us.

For Gordon, the most important thing is the kids.

Have you done a poo-poo?

Have you done a poo-poo?

You also don't do that right. Look, you're missing all this.

No, that's called piff.

Piff off.

You're such a nod.

Yeah!

So when Bishop's Gate first came up,

the enormity of it is what made me so nervous.

And I'm always going to worry at him taking on more.

Take a look at this beauty.

Wow.

Look at that.

You ready?

Come on. Let's go.

You know I'm scared of heights.

No, I know. Oh, shit, you tell me now?

22 Bishop's Gates keeps me up at night.

These spaces just don't come on the radar.

It's an iconic building in the middle of the city,

and it sticks out like a sore thumb.

It is humongous.

27,000 square feet.

It's like opening a restaurant in the middle of fucking Wembley Stadium.

And I've got big plans for this place.

First off, right at the very top,

a 60-seater rooftop garden with a retractable roof.

Underneath that, Lucky Cat,

a 250-seater Asian-inspired restaurant.

Alongside that, a restaurant called Ramsay High,

a 12-seater unique dining experience.

And then underneath us,

our beautiful all-day brasserie, Breast Street Kitchen.

And then finally, number five, the Academy,

a stunning culinary school.

It's incredible.

It is incredible.

And I want to be in there.

Door opening.

Okay, this is...

This is the 59th floor.

So this is Breast Street Kitchen.

So, one of five.

And every guest...

Yeah, every guest. You ready?

Every guest will have to come up through here to get up to Ramsay High.

So, look at that shit.

Whoa.

I know.

It is enormous.

Look how far you can see.

Look at the aeroplanes.

How low they are.

I think we're sort of on a level with them.

I know.

There's the Shard.

Which looks tiny.

Look down there.

Oh.

No, no, come over, come over.

Seriously.

Look how small everything looks.

God, does that not make you feel a bit funny?

No, God, no. No, no, no.

London Eye, Houses of Parliament.

St. Paul's Cathedral.

It looks like some kind of game, doesn't it?

Everything's so tiny.

But also, down over there...

Yeah?

...just after Tower Bridge is where we first met.

In Tower Bridge?

Pond de la Tour.

Oh, Pond de la Tour, yeah, sorry. Shit, is that it in front of us?

You brought your fiancé in to meet me.

Stop fucking around, Jesus Christ.

Honestly, why'd you bring that shit up now?

I'm only telling the story.

Fucking hell.

The first time I met Tana,

I was mates with her boyfriend at the time,

and they picked me up,

and I was with my girlfriend from Paris to come to our mate's wedding.

And Tana was driving the car,

and I was sat in the back seat,

and I'm looking at my mate, thinking,

oh, my God, your girlfriend is fucking gorgeous.

Yeah, she looked like a young Julia Roberts,

and she brought a level of excitement like no other.

I'm not too sure if that's what Tana said when she first met me,

but I get the feeling that she wasn't a big fan.

I didn't like him.

I thought he was really arrogant, really full of himself.

So, yeah, he used to really irritate me.

But then there's that whole thing where,

did I not like him because maybe I really liked him?

I don't know.

It took about a month, and then we were both single.

She knew I didn't have a pot to piss in,

and so, I'll be honest,

I honestly thought for many months that Tana was out my league.

But then, yeah, we ended up sort of chatting one night,

and chatted all night.

I guess I must have fancied him.

I won her over with food, thank fuck.

The amazing ambition was there, absolute dedication.

He's always been someone who dreams big.

But you know what? He's just...

He's just Gordon to me.

I mean, I've known him since I was 18.

So, you know, we've sort of grew up through this time together.

If you look at us on pen and paper, no.

But she is the foundation. There's no two ways about that.

It would have been quite strange, I think,

to meet someone who was already in the public eye

and not understand what it was like before.

You know, we've gone through that together,

and I'm always very grateful for that.

Right, I'm dying to take you up to the top floor. Shall we?

Yes.

Wait till you see this.

You ready?

Don't worry about waiting for me.

Sorry. Floor 61. I'm excited.

I can't tell.

Oh, my God.

You ready?

Fuck, which key is it?

You always swear more when you get nervous.

Sorry.

Don't worry, it's just the wind.

Fucking hell.

Are you faking that?

I'm not! I'm not fucking around.

Think how high we are.

Right. No, you go out first.

No, after you.

No, no, because the door slams.

You go first.

There's no floor there!

Oh, fuck off.

So, this is going to be a beautiful terrace.

We'll have a retractable roof on top.

We're going to hold you all six of you up here.

I think it'll be yours first.

Isn't yours, like, next year?

Oh, my God. Look at this, baby!

It's incredible, isn't it?

It is incredible. It's a big pressure.

Well, for now, it's a shell.

But it's not that far away.

We're a matter of months, as opposed to years, so...

Everybody in this building needs to understand

that we're up against it time-wise.

Yeah.

And for every week this place doesn't open,

you're losing 100 grand.

So, it's got to open.

And it will open.

It will open.

Let's put things in perspective, right?

Bishopsgate is high-risk but high-reward.

I'm 57.

I'm not getting any younger.

I never thought I'd say this.

It's sort of one of my final stakes in the ground.

You know, something that I'm going to be best remembered for.

The budget is £20 million.

And I'm doing that personally, with the help of the bank.

It scares the shit out of me, man.

I grew up on a council estate in Stratford-upon-Avon.

And I still remember my school uniform.

Having black patches on my second-hand trousers.

I remember my mum saying to me

that these nice leather patches on my trousers look great.

It's only because there was holes underneath those patches.

The way that I multitask is watching her multitasking.

Three jobs, you know.

A cook, you know.

A night nurse and a cleaner.

And one minute she's cooking food for us,

and the next minute she's got her hands inside a urinal,

cleaning the place.

And I'll be honest with you,

there's always that little...

needle of fear.

You're going to lose it.

And I hold on to that needle.

You know, I want that little prod just to remind myself.

That's why I'm a hard and difficult person to work for.

I want to make sure everything's perfect.

And I don't ever want anything to slip.

So, it's sort of all or nothing.

I want to make sure that this building

has some of the best restaurants in the world.

And to get there,

we go through so many tiny details,

even down to the napkins.

You know, is it an open kitchen?

Does it need something more intimate?

First impressions, it needs a wow factor.

Phenomenal chefs, massive brigade.

The uniforms, menu size, the flower display,

the size of the water bottle.

I am the biggest pain in the arse,

because I'll scrutinize everything.

But before we do anything, we've just got to build the thing.

I'm actually not from London, I'm from Birmingham.

I live in a place called Sturchley.

So, it's about three and a half hour journey

every Monday morning for me.

Up at three o'clock this morning.

On the train and across the tubes,

up to Bishop's Gate.

I don't get much time at home on the weekend.

About Friday afternoon,

on my weekend, I spend shopping, really, with the wife.

Then we'll probably have one of the grandkids on Sunday.

And then I'm in bed at nine o'clock

and up for three or three again Monday morning.

This is the fourth build I've worked on for Gordon.

This is another level. This is a big job.

But at the end of the day, I'd like to think it remembers me

as a man that can get the job done

on time, every time,

and right every time, without any issues.

Just get that one up first to level 60.

And the rest is level 59, yeah?

All right.

Biggest issues are the deliveries.

You know, we're the highest building in the city of London.

There's only one lift that comes to this floor.

The size of the lift, you can only get materials in that are three metres long.

So you're up and down the stairs all day

to make sure that the next delivery can come through.

It's hard work. It's hard graft. It really is.

But we are proud to be working on it.

Really are proud.

Christ, this place is busy. You good?

When Gordon visits, it's always a nerve-wracking time

for us and the team on site.

This should be in in the next day.

And what is this underneath here? Is that wood?

Yeah, there's a lot to do.

But the guys are throwing all the resource they've got at it.

What happens to this, by the way?

It's a structural beam. It'll be part of the sushi bar.

And you don't think we should paint it black?

It's your preference. It's whatever you prefer.

I think you'll be more glamorous painters, right?

Could you put that on your list?

I will do, yes.

Yeah.

He's somebody who's extremely driven, extremely focused.

What's this area here?

Pot wash.

Is that right, the pot wash being so close to the...

There's a door there.

No, I'm just talking about the noise.

Oh, noise-wise.

Fucking hell.

Doesn't leave any ambiguity on what is expected of us as a team.

What's this in here?

PDR.

Private dining room.

This is all glass.

Yeah. Smoked glass.

It can be if you want it smoked.

I think it should be lightly smoked.

Don't you?

Well, just for privacy.

If it's called a private dining room and you've got no privacy,

then how is it fucking private?

Yeah.

Especially when you've got people walking past to the toilet.

Yeah. I don't want it looking like the zoo.

Do you know what I mean? So can we lightly smoke that, please?

We've got 22 weeks, basically, to get this finished.

Can I have a line?

This is the setting that I've planned.

We're 30mm short here.

You do get a lot more pressure because it's a high-profile job,

especially who it's for, being Gordon Ramsay.

And at the end of the day, it's his job, it's his restaurant.

So it's Gordon's rules.

You know that wall you built?

Take it out.

They don't want it now.

Are these your sons?

I think they look like you.

Thank you very much, Gordon.

I don't think I'm that old yet.

No, I didn't say you were.

I'm not far off.

But they look like your sons.

The only question I want to know, are we on time?

No.

No?

No.

What? Love it.

Keep it in front.

Thanks, bud. Good to see you.

Thanks for that, lads.

Mate, Alfie's going to be here in a minute.

Are you ready for a haircut?

Shall I show you what Nanny used to do to me?

She used to put a bowl on my head, round like that,

and then cut all those bits here, so it looked like a proper helmet.

Would you like that as well?

Yeah!

Yeah!

Gordon works a lot,

but when we're home, it's always a really happy time,

because he is most relaxed when things are just very normal.

Come on, let's go there. Whose is this? Whose is this?

Oh, no, T, don't do that.

I mean, no one grounds you more than having kids, do they?

Yeah, mini-me's, I call them. I fucking love it.

We've got six kids. We've got our very own brigade.

Megan, the eldest, 27 years of age.

Then there's the twins, Holly and Jack, 25 years old.

Matilda at 23.

Oscar at six.

Jesse James at 18 months.

Did I miss any of them?

No, you didn't.

No, thank fuck for that.

Can I line my hair just how it is?

You need a tiny trim, because you don't like me brushing it,

and you can't go to school and not be able to see.

It's school time, okay?

We're going back to school, so you've got to look nice and smart.

Being with them gives you an incredible uplift.

It's a real special time.

That was a good one.

I sadly had a torrid relationship with my father.

I just couldn't wait to spend time out of the house, away from him.

You know, it's fair to say you weren't his favourite son.

He used to take joy in sort of saying things he knew you'd rebel against.

Yeah. My father called me a snob once.

And I said, no, no, definitely not a snob.

I just want to get out of the shit mess I was born in.

I had to sit there, you know, at weekends

and almost watch him ruin his life through alcohol.

It's hard, isn't it, when someone's an alcoholic?

It's very hard to relate to that,

because you're nervous, you're worried about, you know,

hitting the end of the bottle and seeing that bottle of Bacardi disappear,

because you know what happens at the end of that.

So, in many ways, I'm using that awful relationship

to become a better dad.

What's that? Oh, there's a door.

Is it Alfie? You go and get it.

Morning, Alfie.

Morning. Morning, Alfie.

A bow goes on my head, and then you cut all around here.

How big's the bow going to be?

I'll show you.

I mean...

Let's try this one. Let's try the...

Oh, mate, there you go.

A proper bellend.

Don't! Don't say that.

Eat this.

Don't say it.

Imagine if he goes to his teacher,

do you like my haircut? I'm a bellend.

Want to come with me to make a coffee?

Is it nice?

Tilly and Gordon are very similar.

Probably the most similar out of all the kids.

They have this whole connection with Tilly's love of food,

and I think the fact that it does seem as if she's going to go

into that industry has made him really happy,

because at one stage, it looked like no one was interested in that.

Let's make stir-fry noodles.

I started cooking when I was very young.

When Dad was filming, he used to see me watching through the door,

and he used to just prop me up on the side,

and very slowly, he started saying,

or, can you mix this, or can you add a pinch of salt here?

I think, for me, it was really exciting being part of everything he did.

So, I definitely got the bug for cooking at a young age.

But now, I'm about to have a chance to go to culinary school

and learn things by myself.

You know, get my own knowledge and tell Dad some things that I learnt

that he might not know.

Yeah, my little girl's going for a fitting

to get her first set of chef's whites, which...

I mean, in many ways,

I put them on her back at the age of... I think it was four.

I got her a little pink chef's coat years ago,

and then thought, no, that's too forceful.

You know, get them if you want it.

And she's arse.

Ha-ha!

It's quite an important moment.

Not as daunting as seeing your daughter in a wedding dress,

but it is fucking up there.

It is out there. It's like, shit!

You know, a mini-me.

Tills, let's go, girl.

Jump in.

You've got no space.

Tills.

Wait for Mum. Just wait.

Now you're overreacting.

Dad.

Come on, Tills.

I think you're on Jack's car.

I am not on it.

You are.

Let's go, sexy bitch.

Dad.

You're in drive, right?

Tilly, seriously, I'm in drive. Really?

Seriously.

This cookery school's got one of the best reputations in the world.

Really?

Not just in Ireland.

How do you think it compares to other ones that, you know,

you've visited, you've seen?

This is the real deal.

You won't want to leave.

No.

You will not want to leave.

I do feel quite nervous, you know.

It's the first time I will be in a proper professional setting like that,

and I know I'm only learning, but I like things to go well.

But you are going to make mistakes.

And being nervous is quite a cool thing.

If you weren't nervous, I'd be a bit worried.

But sponge.

Get over the mistake and don't dwell on it.

Yeah.

What's the hardest kitchen you've worked in?

Which one?

I mean, I'll be honest, Marcus' was brutal.

Was that the hardest?

But in an incredible way.

And the hardest because I was learning the most.

When I started cooking,

I didn't have a father that guided me in my career.

I had a father that told me, you know,

cooking was for women and it wasn't a man's job.

I got into a kitchen

with the first ever British chef to win three stars,

the most prolific chef in the country,

Marco Pierre White.

And he was like, in fact, a father figure.

He had the gift of this Picasso.

He put food on a plate like no other.

So your fingers had to become so disciplined.

And you had to follow quickly

because if you didn't, you know, step up and match what he wanted,

you're fucking toast, man.

And that scared the crap out of me.

I was Marco's right-hand man.

I went to hell and back every day of my life for him.

18 hours a day, six days a week.

But the level of skill I was learning was at a rate of knots.

And so I became good very quickly

and he brought that natural talent out of me.

Do you ever remember any of your biggest first mistakes in the kitchen?

Oh, massive fuck-ups.

I remember the pasta machine, two exact same machines,

but for some reason, on zero, the pasta went thinner

on the older one that had a blue plaster on there.

So we made that for the raviolis.

And I remember halfway through the raviolis

and Marco said,

''Pasta's a big thing. Did you go through it?''

I said, ''It went through twice, Marco.''

He said, ''Using the blue plaster machine?''

I said, ''Yeah, yeah.''

So we finished making them.

He turned the machine upside down. It was the wrong machine.

And we're talking about millimetres, millimetre difference.

He then made me pay for those raviolis.

I never made that mistake again.

You had to pay for all of them?

And he sold them that night in the restaurant as well.

Honestly, ridiculous.

Motherfucker.

It's on your right, coming up soon.

Then come out.

Thank you.