Alright, listen up you donkeys

Alright, listen up you donkeys.

I want

3 Beef Wellingtons
and 2 Risotto .

HURRY UP!

I BURNED THE ICE!

PAN.

Chef, what's a Risotto? I've only cooked in America.

NICE AND HOT.

ARE YOU FUCKING WITH ME, YANKEE!?
YOU'RE OUT!

I made 2 wellingtons and 3 risotto chef

...

I don't get it, chef. 2 beef wellington w/ risotto on side and one without it?

Sorry Chef, I made you a couple hamburgers with fries on the side instead. Is that good enough?

How do you convert from ounces to cups chef?

Chef, how much exactly is a pinch?

HE BURNT THE NACHOS

WHERE'S THE FUCKIN' FRESH ICE. ALL WE'VE GOT IS FROZEN

Finished Chef, 3 beefs well done and 2 red chateaus.

Is this juicy enough chef?

SOMEONE TELL ME WHAT THIS IS MISSING?

SALT

Is a restaurant perpetually buying only fresh food economically sustainable or is Gordon asking too much?

NO JACK NO

No it isn't because plenty of places do it. It is if your menu consists of items that are not native. So if you're a seafood restaurant in Kansas, you're going to end up with either frozen foods or shit that has a very short shelf life once it gets to you. Even big grocery stores will carry live lobster and live crab if there's enough people purchasing it. So it's do-able but the clientele has to be there or it's going to left as frozen.

>C'MERE YOU

What is this?
>It's the sushi, chef.
Lookit it! It's fucking RAW!

Here's your steak tartare, chef!

AT LAST, SOMEONE WHO BRINGS ME A STEAK TARTAR THAT IS NOT RAW! SOMEONE GIVE THIS DONKEY A MEDAL

RAW?