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Boiling Point (miniseries)
Boiling Point is a 1999 British television documentary series on British chef Gordon Ramsay produced by Tim Graham and David Nath for London Weekend Television (LWT), and narrated by Jack Davenport. With each segment 30 minutes in length, the five-part series was broadcast 25 February 1999 – 25 March 1999 on Channel 4.
Chef Ramsay is closely followed during eight of the most intense months of his life as he opens his first (and now flagship) restaurant, Restaurant Gordon Ramsay, on Royal Hospital Road in Chelsea in September 1998. This establishment would ultimately earn him the highly prestigious (and rare) three Michelin Stars. It also covers his participation in the dinner made at the Palace of Versailles on 11 July 1998 to celebrate the closing of the 1998 FIFA World Cup and features young chefs Marcus Wareing and Mark Sargeant at the early stages of their careers, as well as mentor Marco Pierre White.
Boiling Point was the first mass exposure of Ramsay to television audiences, revealing his highly driven, impatient and hot-tempered personality, which has become his trademark.
The series was followed in 2000 by a six-part LWT miniseries, Beyond Boiling Point, again produced by Graham (this time with Paul Denchfield and Lucy Leveugle) for LWT, which follows Ramsay as he copes with his celebrity status and juggles cooking with the ever-increasing demands on his time from beyond the kitchen.
Episode 1
In the wake of his departure from A-Z Restaurants over the sacking of a chef, Ramsay opens his first restaurant. He learns that ITV has secretly filmed him verbally abusing his staff for a television show called Britain's Most Unbearable Bosses, and that the show is planned to air on the same night that the restaurant opens. He worries this will negatively affect bookings and permanently damage his reputation, but these fears do not materialise when the restaurant ends up being fully booked.
The restaurant's opening night gets off to a chaotic start when the extraction fans and air conditioning fail simultaneously, raising the temperature inside the kitchen to 138 °F (58 °C) and causing most of the staff to nearly pass out. Despite this, Ramsay refuses to compromise his high standards and makes an unforgettable impression on the staff in the process. Towards the end of the night, he angrily sacks his assistant wine waiter for drinking a bottle of Badoit in front of customers. The episode ends with Ramsay returning home to watch Britain's Most Unbearable Bosses with his wife Tana and Marcus Wareing.
Episode 2
It is October 1998, the restaurant is a month old. Ramsay accepts £5,000 (later revealed to be £3,500) from the English Apples and Pears Association to demonstrate a Bramley apple recipe, but he secretly uses a Granny Smith apple base with a bit of Bramley puree, telling the camera the food critics won't know the difference. Ramsay tries to impress Guardian food critic Matthew Fort in the dining room. Ramsay reacts to the media fallout from throwing Sunday Times critic A. A. Gill out of the restaurant in response to earlier personal attacks on Ramsay.
Episode 3
Gordon fishes with Marco Pierre White, who confides to the camera about Gordon's highly competitive nature, which creeps into even the simplest things like fishing. Ramsay's maitre d' Jean-Claude Breton spots staff from the Michelin Guide appearing for dinner, perhaps a sign of a coveted third Michelin star, and Ramsay banishes the camera crewmembers from the kitchen in order to perfect the service.
Boiling Point (miniseries)
Boiling Point is a 1999 British television documentary series on British chef Gordon Ramsay produced by Tim Graham and David Nath for London Weekend Television (LWT), and narrated by Jack Davenport. With each segment 30 minutes in length, the five-part series was broadcast 25 February 1999 – 25 March 1999 on Channel 4.
Chef Ramsay is closely followed during eight of the most intense months of his life as he opens his first (and now flagship) restaurant, Restaurant Gordon Ramsay, on Royal Hospital Road in Chelsea in September 1998. This establishment would ultimately earn him the highly prestigious (and rare) three Michelin Stars. It also covers his participation in the dinner made at the Palace of Versailles on 11 July 1998 to celebrate the closing of the 1998 FIFA World Cup and features young chefs Marcus Wareing and Mark Sargeant at the early stages of their careers, as well as mentor Marco Pierre White.
Boiling Point was the first mass exposure of Ramsay to television audiences, revealing his highly driven, impatient and hot-tempered personality, which has become his trademark.
The series was followed in 2000 by a six-part LWT miniseries, Beyond Boiling Point, again produced by Graham (this time with Paul Denchfield and Lucy Leveugle) for LWT, which follows Ramsay as he copes with his celebrity status and juggles cooking with the ever-increasing demands on his time from beyond the kitchen.
Episode 1
In the wake of his departure from A-Z Restaurants over the sacking of a chef, Ramsay opens his first restaurant. He learns that ITV has secretly filmed him verbally abusing his staff for a television show called Britain's Most Unbearable Bosses, and that the show is planned to air on the same night that the restaurant opens. He worries this will negatively affect bookings and permanently damage his reputation, but these fears do not materialise when the restaurant ends up being fully booked.
The restaurant's opening night gets off to a chaotic start when the extraction fans and air conditioning fail simultaneously, raising the temperature inside the kitchen to 138 °F (58 °C) and causing most of the staff to nearly pass out. Despite this, Ramsay refuses to compromise his high standards and makes an unforgettable impression on the staff in the process. Towards the end of the night, he angrily sacks his assistant wine waiter for drinking a bottle of Badoit in front of customers. The episode ends with Ramsay returning home to watch Britain's Most Unbearable Bosses with his wife Tana and Marcus Wareing.
Episode 2
It is October 1998, the restaurant is a month old. Ramsay accepts £5,000 (later revealed to be £3,500) from the English Apples and Pears Association to demonstrate a Bramley apple recipe, but he secretly uses a Granny Smith apple base with a bit of Bramley puree, telling the camera the food critics won't know the difference. Ramsay tries to impress Guardian food critic Matthew Fort in the dining room. Ramsay reacts to the media fallout from throwing Sunday Times critic A. A. Gill out of the restaurant in response to earlier personal attacks on Ramsay.
Episode 3
Gordon fishes with Marco Pierre White, who confides to the camera about Gordon's highly competitive nature, which creeps into even the simplest things like fishing. Ramsay's maitre d' Jean-Claude Breton spots staff from the Michelin Guide appearing for dinner, perhaps a sign of a coveted third Michelin star, and Ramsay banishes the camera crewmembers from the kitchen in order to perfect the service.