Gordon Ramsay » Gordon Remzi | 33 I NT ERV I EW GORDON R AMSAY, CE L E BR I T Y CHE F Dangeroushunt for theperfectmorsel I waded into the shallowwaters of the jungles of Guyana to chase caiman, not knowing what awaited me beneath the surface – venomous snakes, insects, indescribable predators. You must be fast to surprise a caiman... No other thoughts. There were times when I wondered what would happen if things went drastically wrong? And I was right to wonder… This famous Scottish chef and proud owner of as many as 15 Michelin stars gained world celebrity status as the host of Hell‘s Kitchen and Master Chef, and we are currently watching him in 172 countries in the second season of the National Geographic series GordonRamsay: Uncharted. Ramsay is again embarking on more exciting adventures, exploring the secrets of local cuisine in magical regions of Tasmania, South Africa, Indonesia, Louisiana, Norway, India and Guyana. In his desire to uncover original and unusual recipes, he will have to conquer high mountains, endure three-metre-high waves and exceptionally low temperatures, swim through deep waters infested by great white sharks and run with bulls. Ramsay risks his life in his greatest and bravest mission, coming face to face with uncovered snakes and caimans, but not in his cooking pot. For this issue of Elevate he reveals, among other things, what he will remember about the second season of the series and whether something really could have gone wrong during filming… “I‘ll remember this series for the new cultures and customs that I discovered, the recipes I learned and the adventures that I‘d probably never have experienced in a normal life. I waded into the shallowwaters of the jungles of Guyana to chase caiman. Before you decide to do something like that, you have to go through a serious security briefing, because you don‘t know what awaits you beneath the surface – poisonous snakes, insects, indescribable predators. Youmust be fast to surprise a caiman... No other thoughts. ere were times when I wondered –what if this goes drastically wrong? And I was right to wonder. On one occasion I came across a very poisonous snake, literally two inches above my head, circling a tree in a mango grove waiting for prey.” Given that you consciously take risks by seeking new adventures, even dangerous ones, how do you deal with unforeseen events? Anything could happen… - I like to manage on the spot. In filming the show, I don’t usually like to be overbriefed. I need to fail two or three times before I get things right. When I was attempting to hold onto two bulls in Indonesia to ski in the mud of a rice paddy, it took a few tries. But every time I use the steering wheel on a car now, I can’t stop thinking about how to turn a bull in a paddy field. I sort of reminisce about what my life has been during the filming of this series. What is actually different in the new episodes of the series Gordon Ramsay: Uncharted? - Season 2 for me is like Season 1 on steroids. We’ve upped the ante in terms of the destinations and adventures. It’s a little bit rawer, and we were ambitious. Where we filmed inGuyana, for instance, was one of the deepest andmost remote areas of the jungle that I’d ever experienced. Jumping out of a helicopter into shark-infested waters in Durban, South Africa; net fishing in India; and diving in Tasmania all were quite challenging. But in pushing forward in this season, we’ve foundmuch deeper insights and another layer of jeopardy. And yet, like most of the world, you spent the previous months at home, back in the UK in the company of your family. Did you draw strength from your numerous travel experiences during the enforced circumstances of being grounded during the pandemic? - I used some of the techniques I learned while travelling, like butterflying black piranha, which I learned inGuyana. But I did it with a sea bass off the Cornish coast— split it straight down and opened it up, and grilled it over the barbe-