Gordon Ramsay’s new ‘Apprentice model FFS cooking present’ to make star ‘hundreds of thousands’

The celebrity chef will soon have a new show – which was commissioned for a second series before the first even aired and a US broadcaster acquired the rights to broadcast the show across the pond

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Gordon Ramsay shows off a breathtaking sunset at home in Cornwall

Gordon Ramsay may have shared his fear recently that he expected to fail in life – but a new deal means he will make a nice small fortune while also airing his latest TV show in the UK and US.

The 55-year-old celebrity chef will make its TV comeback this year with a new cooking show called Future Food Stars – which goes by the cheeky and very Gordon-apt nickname FFS.

The show is meant to imitate The Apprentice and follows 12 food business owners battling for investment from the F-word star.

The show hasn’t even started broadcasting yet, but has already got the go-ahead for a second season on the BBC, while the rights to broadcast the show in the US have already been purchased from the Fox network in a reported “multimillion pound deal”.

Gordon Ramsay has landed a “multimillion pound” deal on his new TV show



A show source has opened up about the exciting new project, tells The Sun on Sunday: “Gordon is very excited because this is the first time he’s had a show like this on TV in the UK and the US at the same time as Fox and the BBC – it’s a big deal for him.

“He’s excited to be shooting a home in Stateside in the New Year and investing in the show’s winning US entrepreneur to add to his American portfolio.

“The Beeb producers are all very excited – the challenges of the series are pretty epic and the personalities of all the participants are huge.

Future Food Stars – or FFS – airs on the BBC in the UK and on Fox in the US



“Mix that with American cinematography and it feels a lot bigger and fresher than most TV shows right now.”

Gordon’s good news comes just days after the star himself said it his fear of failure is what drives him to reach for the stars every day.

He said, “It’s always about being better than what we’ve already done and constantly pushing the envelope.

“I don’t sit there and think, ‘We made it’ or ‘We are financially secure. Why work so hard? ‘”

While Gordon has had huge hits on a few shows – including Hell’s Kitchen, Kitchen Nightmares, and Ramsay’s Best Restaurant – he’s not always hitting the right place.

Gordon Ramsay says he’ll be “the old man on TV” as “fear of failure” keeps him going

Last year, he hosted a new game show called Bank Balance, which released with a lot of fanfare last February.

However, the show flopped and was canceled after just one season due to low audience ratings.

Meanwhile, recent reports point to Gordon’s success could soon be dwarfed by the success and careers of his five children.

Gordon recently opened up about his fear of failure


NBCU Photo Bank via Getty Images)

It has been suggested that 23-year-old daughter Megan, 22-year-old twins Jack and Holly, 20-year-old strict star Tilly, and two-year-old son Oscar “could be worth millions in the next few years.” if they take advantage of certain branding opportunities, according to a PR manager.

Nick Ede, founder of the East of Eden PR agency, said: “[They] are certainly going in the same direction as the Beckhams and the Kardashians. You are in the perfect position to arm yourself for fame and fortune. “

The siblings could be “worth millions” if they take advantage of business opportunities, he added, and following in their parents’ footsteps, “they will be the ones to watch by 2022.”

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Gordon Ramsay jokes that he will “kill” his daughter’s boyfriend after calling him “pathetic”

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Gordon Ramsay shares a breathtaking sunrise from Cornish Pad after sizzling vacation return

Faculty cooking: jambalaya model | Information

Are you pressed for time, but still want to eat well? Tiger TV has a quick and easy solution. The full recipe with measurements and cooking instructions can be found on our website at https://www.tigertv.tv/

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If you are pressed for time after a long day of school, work or other, but still want to treat yourself to a good meal, Jambalaya is a good choice.

While most college students don’t have the time to do Jambalaya from scratch, Tiger TV offers a quick, easy-to-create solution with a store-bought base.

Preparation time: 20-25 minutes

Cooking time: 20 minutes

Ingredients for 4 persons):

  • 25 ounce jar of jambalaya base
  • 1 cup of uncooked long grain white rice
  • 1 chicken breast
  • 1 pound andouille sausage
  • 1/2 pound fresh gulf-caught shrimp
  • 4 tbsp lemon juice (approx. 1 lemon)
  • 1/2 tbsp unsalted butter
  • 1 teaspoon of minced garlic
  • 1/2 cup diced yellow onion
  • 1/4 cup diced celery
  • 1/4 cup diced green bell peppers
  • 1/4 cup diced red bell peppers
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon parsley
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon red pepper flakes


  • Preheat the oven to 400 ° C. While you wait, lightly season 1 chicken breast with ground black pepper, red pepper flakes, onion powder, and garlic powder. Bake for 20-25 minutes depending on size (or to an internal temperature of at least 165 ° F).
  • While your chicken is baking, cook 1 pound of andouille sausage over medium heat for 10 minutes.
  • While your chicken is baking and your andouille is cooking, place 1/2 lb of shrimp, 1/2 teaspoon butter, 4 tablespoons of lemon juice, and 1/2 teaspoon of chopped garlic in a pan over medium heat. Season lightly with ground black pepper and red pepper flakes. Cook for 2-3 minutes on each side (until the prawns are opaque).
  • Once your chicken, sausage, and shrimp are fully cooked, pour the entire 25-ounce can of soil into a large saucepan. Bring the bottom to a boil.
  • While waiting for the bottom to cook, finely dice 1/2 cup yellow onion, 1/4 cup celery, 1/4 cup green bell pepper, and 1/4 cup red bell pepper. (Note: you can add or remove vegetables as you wish.)
  • Also take this time to cut the andouille into thin pieces and shred your chicken breasts. (Make sure you DO NOT put the cooked meat on the same surface that is used for the raw chicken)
  • Once the base comes to a boil, you’ll want to add your seasonings: onion powder, garlic powder, parsley, coriander, paprika, and chili powder (1/2 teaspoon each).
  • Quickly stir the mixture. Then add 1 cup of long grain white rice as well as the chicken, andouille, shrimp, and vegetables.
  • Let the jambalaya cook for about 20 minutes, stirring occasionally. When most of the base seems absorbed, try the rice. When it’s soft, the jambalaya is done. If the rice is still tough, stir and check again in a few minutes.

Next time you want to switch to dinner, try this recipe!

In My Shanghai, Betty Liu dives into home-style cooking from the ‘metropolis on the ocean’

Links to the breadcrumb trail

“Every family has their own way of preparing food, but that is my family’s perspective and our experience,” says Betty Liu

Author of the article:

Laura Brehaut The author, photographer and general surgeon Betty Liu celebrates the seasonality of Shanghai cuisine in her first cookbook, My Shanghai. Photo by Alexander Xu /Betty Liu

Reviews and recommendations are impartial and products are independently selected. Postmedia can earn affiliate commission from purchases made through links on this page.

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Our cookbook of the week is My Shanghai by Betty Liu. To try a recipe from the book, check out: Shallot oil pasta, Mommy’s red braised pork belly and seasoned steamed eggplant.

Pig trotters make fantastic populations. But that’s not the only reason Betty Liu used the cut every week in fall 2017. Trotters, as it turned out, are also great at pulling off suturing techniques. After practicing on the two pig’s feet, which she bought weekly for a dollar each, she made trotter soybean soup. A family favorite in her debut cookbook My Shanghai (Harper Design, 2021), the recipe represents a rare amalgamation of their medical and culinary careers.

“To be honest, practicing on these hog trotters has helped me a lot to improve my technical skills,” says the Boston-based doctor, photographer and author. “They give us those fake rubber squares that are supposed to imitate the skin, but the feeling is really different. I apologize for being cruel, but pig organs feel very similar to human tissue, so it was much better to practice on. “


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Liu started writing about food on her blog. bettysliu.com, in 2015. She had left Oregon to study in St. Louis and longed for her parents’ seasonal, home-style Shanghai cuisine. She called and texted for instructions on how to cook different dishes; While visiting her home, she made videos of her mother wrapping dumplings or zongzi (sticky rice dumplings wrapped in bamboo leaves) for reference.

Her family’s cuisine, rooted in Jiangnan cuisine (the region includes Shanghai and the neighboring coastal provinces of Jiangsu and Zhejiang), found a devoted audience. The success of her blog led to a book deal for My Shanghai, which she wrote during her medical school and during the first two years of her general surgery residency.


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Writing a book, testing prescriptions, and taking photos while training to be a surgeon may sound like an overwhelming job, but for Liu, who turns to cooking as a stress reliever, the timing worked perfectly.

“With the medical degree your time is a little more flexible; it’s the tuition versus an actual 60 to 80 hour week job, ”she says. “It was a lot of time management, but it was great. And I had the flexibility to go to China before the pandemic. “

My Shanghai from Betty Liu Author Betty Liu is a general surgery resident based in Boston. In My Shanghai she celebrates the seasonality of Shanghai home cooking. Photo by Harper Design

Seasonality is at the heart of My Shanghai, and Liu has planned her research trips for all four seasons. She paid special attention to the changing daily offers at the local fresh markets, visited farmers, collectors and producers and set about transporting readers through her atmospheric photographs and stories.


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Liu’s parents are from Shanghai and her husband Alexander Xu has families in Nanjing, Suzhou and Wuxi. Her research for the book also served as family time, and her relatives were instrumental in connecting her with farmers and other food producers.

She follows the course of the year and writes about a visit to a hairy crab farm on Yang Cheng Lake during the autumn harvest, is happy about Shanghai’s plentiful winter fruits and vegetables, looks for bamboo in spring and eats ban mian, “dry sauce noodles”. as an antidote to the summer heat. A seasonal approach to the book was her goal from the start.

“Before I even created the exact recipe list, it was clear to me that I wanted to organize it according to the seasons. When I told my mom and dad about it, they said, ‘Sure. Why don’t you do it after the season? ‘ because how we eat at home is so important, ”says Liu. “Yet it’s something that hasn’t really been talked about and it’s something that isn’t really associated with Chinese food.”


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In the west, Chinese food has long been viewed as a monolith, Liu says: a generic category of dishes like mapo tofu and sweet and sour chicken. In recent years, however, the number of regional Chinese restaurants has grown, as has their representation in cookbooks.

It was worth seeing a growing interest in local Chinese cuisine and a greater curiosity about what makes Shanghai food stand out, she adds, as people become more aware of the distinct “light and refreshing” palette of flavors and signature techniques such as Hong Shao ( experience “red stewing”) “).

  1. Spring onion oil noodles from My Shanghai.

    Cook this: Spring Onion Oil Noodles from My Shanghai

  2. Mommy's red braised pork belly from My Shanghai.

    Cook this: Mom’s red braised pork belly from My Shanghai

  3. Spiced Steamed Eggplants from My Shanghai.

    Cook this: Spiced Steamed Eggplants from My Shanghai


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The timing of My Shanghai’s release in early March brought unexpected levels of meaning into a very personal project. Liu didn’t expect there would be such nostalgia for people who were unable to visit their families due to travel restrictions. It was especially meaningful to hear from so many readers given the rising number of anti-Asian attacks.

“It was another way to connect with the community and celebrate something positive in the midst of everything that was going on,” says Liu. “Some of the messages I got were very emotional, and I didn’t really expect them, considering the reaction I was going to get.”

Jiangnan’s flavors may be more subdued than other regions in China, explains Liu, but the cuisine has brightness, depth, and purity. The strength of home-style Shanghai cuisine lies in its concentration on fresh, seasonal ingredients. Soy sauce, cooking wine and vinegar are the most important spices. And while chefs use some flavorings (onion, ginger, and garlic) and subtle spices, the emphasis is on enhancing, rather than masking, natural flavors.


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“Every family has their own way of preparing food, but that is my family’s perspective and our experience. And I’m very honored to be able to share this with the people in one of the first Chinese cookbooks about this region, which was written by a Chinese, ”says Liu.

One of her goals with the book was to give context to the food in Shanghai; to integrate a travel element and to illustrate what the “city by the sea” is like in every season of the year. When she can return, Liu looks forward to immersing herself in her favorite street food, to which she dedicates a final chapter in My Shanghai – breakfast bao with pork and fan tuan (filled sticky rice roll) – to visit family and stroll through the markets.

“There are local markets every day,” says Liu. “A lot of people, including my family and my husband’s family, start every day with a trip to the market to buy just enough products for that day or maybe the next day. Everything is so microseasonal based on what is available in the markets. I love to just walk around and see what’s fresh. “

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Gala fundraiser options leisure, native cooks’ cooking | Native Information Tales

New Iberia won’t see its annual Spanish festival this year, but followers of the region’s rich Spanish heritage got the chance to celebrate Saturday at the Spanish gala hosted by La Asociación Española de Nueva Iberia.

The gala, which is the club and festival’s main fundraiser for the events they host throughout the year, was held at the Sliman Theater and was full of local supporters, cooks and visiting kings.

“It was good, very busy,” said Association Vice President Brinkley Lopez at the event. “We had less than a couple of months to organize this so it was very interesting.”

The gala included a live and silent auction, seafood from local chefs, and musical entertainment. Usually the gala includes flamenco dancers entertaining the audience for the fundraiser, but due to COVID-19 and travel restrictions, Lopez said it was not feasible this year.

“We had a little challenge to find entertainment this year,” she said. “We usually have flamenco dancers, but because of COVID and travel, that couldn’t happen.

Instead, Lopez said the club invited New Iberia singer Keely Brennan to perform.

“We have Keely who we’re really looking forward to. She just recorded her first single and we are happy to have it, ”she said.

The Asociación Española de Nueva Iberia is a New Iberia organization established to preserve New Iberia’s Spanish heritage. She is also responsible for running the Spanish Festival of New Iberia or the El Festival Español de Nueva Iberia.

Instead of the usual focus on the region’s French heritage, the festival celebrates the creation of New Iberia families who were actually of Spanish ancestry. Genealogy workshops and other research aids are held for each festival.

The festival has also helped build a relationship between New Iberia and its twin town, Alhaurin de la Torre. Dignitaries and even the mayor come to New Iberia regularly each year to attend the festival.

However, the association made the decision to postpone the event this year, mainly due to a desire to host the New Iberia Spanish Festival in April 2022.

“We wanted it in the fall, but we decided not to have it in the fall,” said Lopez. “We want to continue with Aprilfest in 2022 and we didn’t want to do it one after the other.”

There were also some changes in the structure of the club. Ebrar Reaux, the association’s longtime president, said he would resign so James Migues could take responsibility for the role and Lopez would serve as president.

Day by day Put up to host digital Good Style Gwinnett cooking showcase | Leisure

The Daily Post presents Good Taste Gwinnett – a virtual cooking show on April 22nd and 29th.

The event, which will be broadcast live on Facebook at 7 p.m. on these dates, features local chefs sharing recipes and demonstrating how each dish is prepared. You can download the recipes and cook with the chefs.

Chefs from Marlow’s Tavern, McCray’s Tavern, Ricos World Cuisine, Brunch Pharmacy, The Local Republic, EDees Place Bar-B-Que, and Publix Aprons Cooking Schools will be attending.

The event, operated by Jackson EMC, features weekly freebies and prizes for registrants. You can register for free by going to GoodTasteGwinnett.com.

Recipes: Traditional Southern-style Barbecue | Meals & Cooking | Spokane | The Pacific Northwest Inlander


When it comes to grilling, Michael Brown prefers pork. Each animal offers two plates with 14 ribs on each side, ranging from the classic spare rib to the “baby back” or slightly smaller ribs. Spare ribs are usually larger and more marbled – fat corresponds to taste – and take longer to cook, but make a tender, juicy meal. Ribs can be eaten as is or easily turned into pulled pork sandwiches.

For the flavor, Brown uses a dry massage that he makes himself, and like most grill masters, he doesn’t ditch the merchandise on his “secret” sauce (see Spiceology or Michlitch Spice Company for local dry massage options).

Dry massages add flavor and usually contain garlic and onions, as well as spices like cayenne pepper or chilli, a little salt, and sugar to caramelize the surface of the meat. Brown shows, however, that sugar isn’t part of his mix; Instead, he relies on careful “slow” cooking in the smoker over delicately spiced apple wood to caramelize the ribs.

Not a smoker? No problem. You can also cook this dish in the oven and it will still be plenty tasty, says Brown.

Spare ribs

Cut ribs between the bones.

Thoroughly rinse the ribs under cold water and pat dry.

Rub the meat with dry rub and work on the entire exposed surface.

Cover and leave the grated ribs to marinate in the refrigerator overnight.

Get your smoker up to 275 degrees.

Smoke the meat for 3 hours, 10 minutes. No stapling is required.

Serve immediately or let rest and continue to absorb flavor, then reheat as needed.


Pulled Rib Sandwich

Peel the rib off the already cooked rib and use your fingers or two forks to mince it into thread-like pieces.

In a saucepan, add enough of your favorite barbecue sauce to moisten and stir the meat.

Set the heat to medium and add a tablespoon of water at a time to keep the meat moist. The sauce will thicken as it heats, so pay close attention to this. Heat to 175 degrees.

Spread it on toasted hoagie or hamburger buns and add your favorite toppings: pickles, coleslaw, onions, etc.

– Recipes courtesy of Michael Brown from Fresh Soul

COOKING LAUREL COUNTY STYLE: Remembering my ‘way back’ childhood in the present day | Existence

Yes, you would think I couldn’t remember these memories, but some of them are as simple as if they happened yesterday. We didn’t have the constant warm temperature in our house. I think there was some kind of coal stove in the living room, but Aileen (my little sister) and I had a bedroom with a fireplace. Before going to bed, we had our backs to the heat until we couldn’t take any more and then ran to the bed, where we soon fell asleep.

Sometimes Grandma House would stay with us all night and she would tell us creepy ghost stories as we sat around that crackling fire. We’d be so scared, would sit around her and look around to make sure no monster is peeking in the window … and beg for another story. When she went home the next day, Aileen would plant her plump little body in the middle of the sidewalk and Mama would have to come and carry her away until Grandma walked down the street.

Our lights were coal oil lamps and our bathtub was a large metal tub. Our “other” bathroom fixture was a few feet from the house in a small gray building. We thought we were “living in high cotton” and in fact … we couldn’t have been happier. We never dreamed of the modern conveniences that would gradually emerge over the years, and thought we had everything, as the other kids in our neighborhood thought.

A few years later we would get our kinky little permanents. Mom used to take us to Mrs. Raymer’s beauty salon and we feared it! When they got all those big curlers in, they pinched each one with a rubbery thing attached to a huge machine, and when it got hot I knew you could smell burning hair! What a relief when they freed us from this big monster machine! Later Margaret Shackleford (Sue Honchell’s mom) did our perms and I don’t remember it being torture like it was before! Back then you went through a lot to be “purty”!

My longtime friend Brenda Bowling told me about this recipe a long time ago, and it’s really good. I made them yesterday, gave most of them to James, and am now discussing eating this last one. You know i will!

Delicious chocolate brownies

Mix 3/4 cup softened butter and 1-1 / 2 cup sugar until creamy until light and fluffy; add 2 eggs and 1/2 tsp. Vanilla. Sift together 3/4 cup sifted flour, 1/2 cup cocoa, and 1/4 tsp. Salt. (Yes, 3/4 cup flour only) Add to the cream mixture and mix well. You will think it won’t make a smooth batter, but it will when you use your mixer. Stir in 3/4 cup chopped walnuts. (I always use chopped pecans.) Spread in a greased 9-inch square baking pan. Bake for 35 minutes at 350 ° C or until done. Let cool in a pan on a wire rack. Cut into bars.

It was good to talk to you and I hope we can do it again soon … I’ll be waiting for you!

Shelby Sizemore wrote cooking columns for The Sentinel-Echo from 1999 to 2001 and for The Times-Tribune from 2008 to 2011. With years of experience in cooking, Sizemore is happy to share her knowledge of the kitchen and her recipes. You can contact them at Shelbys274@gmail.com.

Ludacris is cooking within the kitchen on new streaming present | Leisure

FILE – Ludacris arrives in Los Angeles for the Latin American Music Awards on October 25, 2018. The rapper stars in “Luda ​​Can’t Cook,” an hour-long special kicking off February 25 on the Discovery + Plus streaming service. He is tutored by Chef Meherwan Irani, who introduces him to international flavors and techniques.

Richard Shotwell

From BETH HARRIS Associated Press

LOS ANGELES (AP) – Ludacris can rap, write songs and act. He just can’t cook and no, opening cans and beating bologna or grilled cheese sandwiches doesn’t count.

In his days when, as he says, he didn’t have “two nickels to rub together,” Ludacris tossed everything he could find, chowed, and went back to his music.

“When men like me are hungry, we just want to eat,” he said on a video call Thursday. “We don’t want it to take 30 minutes to an hour to cook.”

He’s finally improving his kitchen skills in “Luda ​​Can’t Cook,” an hour-long special that hits the Discovery + Plus streaming service on February 25th. He is tutored by Chef Meherwan Irani, who introduces Ludacris to international flavors and techniques.

“It was an eye opener and so many light bulb moments for me,” he said.

Ludacris isn’t the only entertainer in the kitchen. Singer Selena Gomez improved her quarantine cooking skills on Selana + Chef, which was renewed for a second season on HBO Max.

Ludacris first became interested in food when “a placenta stuck to me when I was in the womb”.

But his mother Roberta didn’t set a good example in the kitchen.