Is it confirmed that British celebrity chef Gordon Ramsay for ‘Hell Kitchen’ will launch a television programme on Malaysian food?
According to Ramsay, it’s his hope that the program could be rolled out soon after his new show on India and Indian food.
Are you a fan of Gordon Ramsay? I am not, but I like to watch his program, ‘Hell’s Kitchen’ when I am in a relaxed mood. When I am stressed out, I don’t watch this show. I feel even more stressed when seeing him yelling, running, scolding, … in the show. 
Photo Credit for Chef Gordon Ramsay
(Source) LONDON: British celebrity chef Gordon Ramsay plans to launch a television programme on Malaysian food, underscoring the culinary world’s rising interest in the country’s multi-ethnic cuisine.
He hoped that the programme could be rolled out soon after his new show on India and Indian food.
“The next talk for me is going to be on Malaysia,” Ramsay told Malaysian journalists after the launch of the Malaysia Kitchen 2010 Campaign by Deputy Prime Minister Tan Sri Muhyiddin Yassin at Jom Makan Restaurant in the Westfield Shopping Centre here on Monday.
It was a night of glitz and glamour as more than 10 renowned British chefs, including Angela Hartnett, Jason Atherton, Richard Corrigan and Atul Kochhar, attended the launch in celebration of Malaysia’s culinary delights.
The chefs, who hold more than 20 Michelin stars between them, and about 50 Malaysian restaurateurs were among some 300 guests who attended the function.
Ramsay, who has been awarded a total of 12 Michelin stars, said it was a clever launch as there had never been a night where “you have so many (celebrity) chefs in one room together”.
“My biggest worry is that I feel sorry for all their customers who are eating in their restaurants tonight because here is the place to be,” he quipped.
Ramsay, known for his television programmes such as Hell’s Kitchen and Ramsay’s Kitchen Nightmares, admitted he was absolutely obsessed with Malaysian cuisine.
He said the food had a hallmark of its own, and the influence of Malaysian cuisine across London was extraordinary as there were many chefs cooking it secretly.
On whether he had cooked Malaysian dishes himself, he replied that he cooked all sorts of food each week.
“One week, we can go Chinese, then Japanese, Malaysian and Thai. My children are like the biggest eaters in the world, so we change every week for dinner as a family,” he added.
Kocchar described Malaysian fare as one of the most sophisticated in Asia that needed to have its own platform and promoted through the media.
“I think in no time, it will become a force to be reckoned with,” he said.
The year-long campaign will focus on London and New York with the aim of creating a buzz and better visibility for Malaysian restaurants in the two metropolitan cities.
