Each week in the television series Cutting the Mustard, a struggling restaurant receives the Gordon Ramsay treatment. His personality is forceful, to say the least. His reputation for explosive outbursts and sharp-tongued confrontations is matched only by his ability to create truly spectacular food in his restaurants. With only a couple of weeks to turn around a restaurant's flagging fortunes, nothing is sacred. There's no time for polite small talk as Gordon reveals a few home truths to the exhausted, emotional restaurant owner or manager and embarks upon his mission to turn things around. Cutting the Mustard is a unique combination of practical insight and compelling entertainment. It offers an intriguing look at the ins and outs of the restaurant business, using the troubleshooting format to explore the secrets of success for running a profitable eatery. By turns exciting, moving, surprising and inspiring, this is a series that explodes the myths surrounding personal and professional ambition, success and motivation whilst revealing that even the most disastrous situation can be turned around with a bit of imagination and a lot of elbow grease.
Gordon Ramsay is considered by many to be the best chef in Britain. He began his colourful career as a professional footballer for Glasgow Rangers. A dramatic change of course took him to work for three years as Marco Pierre White's sous chef at Harvey's restaurant after which he worked with Albert Roux, Guy Savoy and Joel Robuchon. At the age of 26 he launched his first restaurant, Aubergine, which gained two Michelin stars. In September 1998 he opened Gordon Ramsay which was awarded three Michelin stars and was named the second best restaurant in the world by a Restaurant magazine poll.