Sandy, how are you feelingÌý ahead of the broadcast? Sandy: Can’t wait to see it. There was about 50 hours of filming done here and it will all be concentrated into 1, so we’re slightly apprehensive and a little nervous because we don’t get to see it beforehand. They edit it and cut it how they want but it should be good viewing for everyone when it goes out.
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Laura, how did you end up as one of Ramsay’s Kitchen Nightmares? Laura: Well they applied to us first of all and we said no. Then they asked us again and we had a chat with the rest of the staff and eventually decided to go ahead with it. We took the plunge, it was a brave thing to do. So what happened when Gordon arrived? What was it like for you?
| Did Gordon Ramsay stand a chance? |
Sandy: Well, we had had a few problems with the chefs. It was an all-male environment and I kept threatening to bring Gordon in! I did in the end. I think he bit off more than he could chew though! He ended up in our nightmare! There were a lot of tears and hissing as you’ll see in the show. It was tough, there was lots of arguing but I think we were pretty brave and gave as good as we got. Laura, I believe you stood up to Gordon Ramsay and make it clear you weren’t going to take what he had to say? "I think we were pretty brave and gave as good as we got." | Sandy Morgan |
Laura: Well, I understand where he’s coming from as he’s made a lot of money from what he’s done. But he just literally wouldn’t let me speak. He was talking over me all of the time. So after about 20 minutes of trying to get my point across, I flew at him. I think it’s about respect, you have to earn it. I know he’s a star but I don’t know him from Adam. Do you think you’ve learned anything from the experience? Is the restaurant any different now that Gordon has gone? Laura: Yes, it’s a lot more organised, the food is better. Our skills have increased and improved and we’re busy every night. Sandy, what did you learn from Gordon Ramsay?
| Did chef Gordon Ramsay meet his match? |
Sandy: I’ve learned to always stand up for myelf. He gave us a lot of pointers and tips. It’s great to bounce off him too and ask him questions like ‘what do you do with a difficult customer?’ We also consulted on prices by asking questions like ‘is Saturday night too expensive?’ or ‘Is the lunch menu too cheap?’ He brought in his chef from London and we picked up a lot of tips there. It was fantastic. I think he learned to hold his temper too! Laura: It was hard for him too as he was in a family environment. We all stood up for eachother and he did say that my mum was one of the hardest nuts to crack! Well, we look forward to seeing how you come across on the show! Thanks very much. |