On an otherwise incredibly crowded fall TV schedule, Tuesday is a bit of an oddball. Most of the shows airing on Tuesdays have pretty clearly defined audiences -- I suspect there's not a lot of crossover between, say, "NCIS" and "The Biggest Loser." Consequently the need to fire up multiple DVRs in the house is a little bit lighter. But there are still a few potential logjams here and there, and as we're doing with the other nights of the week, we want to help you navigate through them. (As al

I must admit I have become hooked on the current series of Hell's Kitchen, presented by Marco Pierre White. However, I do feel a little bit intimidated by that shot, at the start of the programme, of Marco clutching a meat cleaver to ...

When I saw this clip of Ricky on one of my other favorite BBC shows (The F Word; the "F" stands for FOOD!), with one of my other favorite British men (Gordon Ramsey), it was all I could do to not crawl into the screen and join them. ...

Gordon Ramsay said this in a recent interview about himself and the new season of Hell’s kitchen.

Question: After all of these years of seeing you on this show, do you find that the contestants are getting somewhat desensitized to your personality to some degree and that you have to be bigger in order to get their attention, that they know what to expect from you?

Gordon Ramsay: No. I mean, to be honest, I would say I’d have to put myself in a more awkward manner to become tougher on them. I scream for talent. I want to challenge everyone, because that’s where I’m at home. I have that level of perfection that’s been inside for a long time. Passing on that knowledge of making them better individuals is part of the enjoyment, I suppose – the payback for me.

But you’re always going to be confronted and you’re always going to get sort of on the spot scenarios, and it’s quite interesting when you look at their individual characters. And of course it gets a little bit busy for the first couple of weeks because there’s so many of them and you’re trying to focus on the good ones and understand the weak points, and I came to help the weak ones, throw them some form of life line and if they don’t respond, then they’ve got to go.

But even in Kitchen Nightmares I had a situation in my own restaurant last week in New York where one of the line cooks got upset when he overcooked the New York Strip and his response was, he just put his head down. I said, “Listen, your response stinks. You’re standing there like a petulant teenager.

You’re 29 years of age. You earn $70,000 a year and you’re talking to me like you’re a baby. Get a grip. You can’t just sort of …and bow your head. What about the customers, how they’re with these guests and his guest is not eating because the food’s been sent back to the kitchen. Come on, get a grip.” So, that kind of stuff, unfortunately, goes on in every kitchen, whether it’s on TV or off TV.

But it’s really weird, isn’t it, when you look at the broad sector of characters that enter this industry, the biggest frustrating thing for me is that there are so many divisions of teaching how to cook properly. That’s the reason why I bought my first …last year, so I could standardize the practice for a talented chef.

But the sad thing about it, there’s also so many that slip into the industry that don’t have qualifications and cooking is one of the very few jobs anywhere in the world that you don’t need a qualification to become a great chef. So that’s an issue.

Gordon Ramsay Television and DVDs

This is from a recent interview of Gordon Ramsay from the Monsters and critics dot com site

Question : With everything that you’ve accomplished in your career, are you still primarily a chef?

Gordon Ramsay: I’m always learning. I spent two weeks before Christmas down in Kyoto where I went to some amazing regional proper historic Japanese cuisine.

I found out there’s a huge source of integration. I suppose what I’ve always been scared of is being in a situation with any ingredient anywhere in the world and not known what to do with them. So I have a huge excitement this May on visiting India for the first time in my career and I’m going on a journey, because I’m going to the region, I’m backpacking and I suppose I want to come down two or three divisions and sort of get to the heart of the food of the people.

And it’s called Gordon Ramsay’s Great Escape and I’m really excited about it because it’s being left in a situation along with sort of …, but going a little bit deeper into the sort of cult social following and where it started, and looking at the beginning, the heartbeat of how that dish was formulated. And to what’s happened, to how many people have abused it along the way to where we are now. So yes, always learning; constantly.