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Gordon Ramsay's Playing with Fire: Raw, Rare to Well Done

By (author) Gordon Ramsay, Abridged by Kati Nicholl, Read by Gordon Ramsay

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Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, 6 days a week. When he was struggling to get his first restaurant in the black, he didn't think he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how. ""In the beginning there was nothing. I was penniless, broke, fucking nothing. I was slaving my guts out, working day and night, and had a baby on the way. There had to be a better way. I decided to do something about it. Still, it would take years before there was any significant change. Before, as they say, I had a pot to piss in. This is the story of how that change took place."" From his restaurant in Glasgow going belly-up to taking three thousand calls a day for reservations, Gordon has faced both tremendous highs and lows that would shatter a lesser man. A perennial object of speculation and fascination, constantly in the media, Gordon Ramsay is a major figure of our times. How has he become a world famous chef and businessman, while juggling a multitude of other commitments including books, television programmes, product endorsements, public speaking -- not to mention a young family? Learn the secrets behind Gordon Ramsay's phenomenal success -- the truth behind the headlines.