Gordan Ramsay says his new show is not a ripoff of ‘great mate’ Anthony Bourdain’s ‘Parts Unknown’

Celebrity chef Gordon Ramsay is gearing up to go into uncharted territory with his upcoming Nat Geo travel series — or parts that are unknown, as some critics have been quick to point out.

Ramsay’s new show, “Uncharted” — which was announced earlier this month — sounds strikingly similar to the late Anthony Bourdain’s CNN docuseries “Parts Unknown.” And Ramsay has felt the swift backlash from fans who cried “too soon!” at what they believe to be a ripoff of Bourdain’s — who died in June — Emmy-nominated program.

But that doesn’t mean he agrees with it or thinks “Uncharted” is a copycat production of his “great mate”s program.

“God, the feeble warriors that sit in their dungeons and spout negativity without understanding what we’re doing,” Ramsay told Entertainment Weekly in an interview published Friday. “I’ve been doing assertive, combustial shows since 2006 since I started ‘The F Word’ — whether it’s diving for giant crab or hanging off a 500-meter cliff chasing puffins. So I’ve been on that level of exploration and understand those cultures. I’m a chef that needs to get motivated by understanding different cultures. I helicoptered into Nagaland 50 kilometers from the Burmese border in Northern India and cooked at a wedding. And in order to get accepted into the wedding, I had to buy a f—ing buffalo. That was 12 years ago.”

“Tony Bourdain was a great mate of mine,” Ramsay continued. “We were on the red carpet together last year at the Emmys. I think he’d be happy and impressed at [‘Uncharted’s] level of jeopardy and jumping into these [places] — Brazil, Peru, Alaska — and sourcing incredible ingredients and then highlighting some of the best [culinary] talent that hasn’t been noticed yet. It’s a dream come true. Judge [‘Uncharted’] when you see it. The research going into [the show] is extraordinary. We’re [airing in] half a billion homes, 177 countries, in 43 different languages. And I can’t wait to make all those bitter, twisted, little, boring truckers who aren’t busy enough in their lives eat their words.”

Here is the official description for the series, per Nat Geo: Each episode will include exploration and adventure with local food heroes; tracking down traditions, pastimes and customs that are specific to certain regions; and lighthearted competition testing Ramsay against the locals, pitting his own interpretations of regional dishes against the tried-and-true classics. Production is set to being in the fall, with a 2019 premiere date scheduled for the series.

Read original story Gordan Ramsay Says His New Show Is Not a Ripoff of ‘Great Mate’ Anthony Bourdain’s ‘Parts Unknown’ At TheWrap

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The best lessons Anthony Bourdain taught us about food
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The best lessons Anthony Bourdain taught us about food

 

When it comes to food, looks aren't everything

Sure, he’s eaten at some of the world’s finest restaurants, where plating is everything (one of his top spots was Per Se in New York—tapioca “sabayon” with oysters and caviar, anyone?), but Anthony Bourdain was no snob when it came to appearance. As he told Food & Wine, “some of the most inherently delicious food has been pickled, butchered, braised, stewed, and/or charred in a way that maximizes flavor, visual appeal be damned.”

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Don't be afraid to try something new

“Good food and good eating are about risk,” Bourdain wrote in his bestseller Kitchen Confidential: Adventures in the Culinary Underbelly. Through his TV travel adventures, the chef has eaten everything from a beating cobra heart to a raw seal eyeball, which he claimed were similar to an oyster and “not bad,” respectively. For viewers at home, the take-home message is: You won’t know if you don’t try. While raw organs aren’t everyone’s cup of tea, Bourdain encourages fans to open their minds to new foodie experiences—but you can always start with switching up the cheese on your turkey sandwich.

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Never order fish on Mondays -- until now

Even before writing Kitchen Confidential, Bourdain shocked the world with his breakout 1999 New Yorker essay revealing behind-the-scenes trade secrets from chefs. One of his most surprising: Seafood dishes usually aren’t very fresh on Mondays, when the fish is usually leftovers ordered for the weekend crowd. Restaurant goers followed the advice for years, but fast-forward 17 years and Bourdain changed his tune. “It's almost two decades later. Things have changed,” he told Business Insider, lamenting on the fact that it's still one of his most often-quoted tips. These are other foods chefs never order in restaurants.

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Typical "foodie" destinations don't have the only great eats

Rome? Been there. Paris? Done that. With his CNN show Anthony Bourdain: Parts Unknown the chef sampled local cuisine off the beaten path, bringing overlooked cities and countries to the public eye. Vicariously joining the chef on his journeys, viewers got to experience the cultures of Trinidad, Tanzania, Borneo, and countless others.

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How to spot the best local eats

Tourists always want to feel in-the-know about the best a city has to offer—but Bourdain knew not to just scan Yelp and call it a day. He told Bon Appétit to keep an eye out for long lines and non-touristy signs. “If a place is crowded, but the people lining up are not local, that’s a clue—a bad clue,” he said. “If it doesn’t have signs in English, it’s almost always worth investigating. I look to see if locals are willing to inconvenience themselves and wait in line for a long time to get something that only costs $1.50, especially if it’s a mixed bag of different incomes.” Don't miss these other 24 things restaurant owners wish they could tell you.

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Get cozy with the locals

Restaurant food might seem like the safer bet in foreign countries, but Bourdain wouldn’t shy away from a home cooked meal for a more authentic experience. “Generally speaking, there are countries where total strangers will invite you into their homes,” he told Bon Appétit. “In Tehran, just by virtue of being an American, you will probably be invited to dinner. I’d say, just be open. Don’t be afraid.”

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"Cheap, good food" isn't a paradox

One of Bourdain’s top spots was a hot dog joint of all places. At now-closed Hot Doug’s in Chicago, surprisingly affordable foie gras dogs were served up in paper trays. “It's proof that food doesn't have to be expensive to be great,” Bourdain said about it in Men’s Health.
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Quit demonizing butter

The health-conscious side of you might gasp in horror at a butter-soaked meal, but Bourdain unapologetically proclaimed you’ll find almost a full stick worth of butter in the best restaurant meals. “In the world of chefs … butter is in everything,” he wrote. Unless you want to give up pasta (yes, the noodles themselves), sauces, meat, and fish, you’ll have to give in to the fact that you’ll be consuming a whole lot of butter. Check out 57 more secrets restaurant servers won't tell you.

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Fresh is worth the extra effort

Bourdain was all about going fresh well before farm-to-table became a craze. In Kitchen Confidential, he scorned the idea of using jarred garlic in place of fresh cloves. “Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic,” he wrote. Some shortcuts just aren't worth it.

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Brunch isn't a real meal

Brunch might be a good excuse to day drink with mimosas, but Bourdain would not have been impressed with avocado toast. “[Dedicated cooks] despise hollandaise, home fries, those pathetic fruit garnishes, and all the other cliché accompaniments designed to induce a credulous public into paying $12.95 for two eggs,” he wrote in The New Yorker. “You can dress brunch up with all the focaccia, smoked salmon, and caviar in the world, but it’s still breakfast.” Don't miss these 10 things chefs never, ever order at brunch.

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No amount of restaurant food can replace home cooking

Not everyone will grow up to be a culinary genius like Bourdain, but he did wish young adults would stop relying on takeout and instant ramen. “I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one’s own [butt], cross the street by oneself, or be trusted with money,” he wrote in Medium Raw.

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It's not all about what's on your plate

Not only did Bourdain have a deep appreciation for good food (to say the least), but he also understood the power of sharing a meal. In Vietnam and Mexico, for instance, the amount of time it takes just to pull a meal together is a strong bonding experience in and of itself, he wrote in A Cook’s Tour. “Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me,” he wrote. “The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.”

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Keep it simple

There’s something exciting about tasting exotic ingredients or a creative take on classic dishes, but Bourdain never claimed that food needs to be complex be worth eating. “Good food is very often, even most often, simple food,” he wrote in Kitchen Confidential. Learn the 8 things celebrity chefs look for in a restaurant.

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