Hell's Smitten (Gordon Ramsay x Reader)

Chapter 3- Cooking with the Chef

Monday, June 24th, 2013

We filter into the dorm area for the first time since our arrival, giddy to spend time with Chef Ramsay.

In the center of the common area, there is a mid-sized kitchen with a large stainless steel refrigerator. The countertops have a coffee machine, knife set and a rack of spices available for us to use. Across from the fridge, there is a raised bar area with six black bar stools tucked in place.

Not far from the bar stool area sits a large wooden table surrounded by sixteen chairs. There is also an extra-large sofa– made to fit ten people or more– with four armchairs situated directly across from the couch. Across from the sitting area, there's a weightlifting machine. In the far corner of the dorms, the tiled floor shifts into wood and leads out onto a balcony with a sliding glass door separator.

I hear a few chefs wondering among themselves as to what Ramsay will be preparing for us. As we get closer to the dorm's kitchen, I see eight beautiful steaks resting on pans.

"I thought I would prepare a meal that would help everyone really get a leg up on not only the meat station but anywhere your culinary career takes you. Steaks are one of THE staple foods of any restaurant– and 'Gordon Ramsay's London Cuisine' is not exempt from that statement." Ramsay's voice comes in clear from the back of the line as we begin to sit down on the bar stools outside of the kitchen where they are still able to get a good view. Those that miss out on a bar stool drag chairs over to the sides of the kitchen so they can still watch.

"I was wondering if the tiebreaker of tonight would be interested in some hands-on learning with me?" he posits, looking to me for my answer with excited eyes.

"Yes, of course, Chef! I would love to help in any way I can," I respond eagerly, nodding.

He smiles widely and clasps his hands together. "Good! Let's get to work shall we?"

Ramsay takes two aprons off a nearby hook and hands me one, winking.

"This will be quick but there is a lot to learn. Feel free to ask me questions during any point," he addresses all of the red team as he approaches the steaks with me on his heels like an obedient pet.

"The very first step is to make sure that we have a hot pan. You never cook meat starting off in a cool pan, or it will not sear properly," he states as he flicks on the burners.

"It will take a bit to heat up, so in the meantime, let's season the steaks. You'll want to put on enough salt that it begins to almost look like too much. This helps get a crisp sear." He grabs a large pinch of salt for each steak he seasons, and I follow suit, seasoning the steaks as quickly as I can. Our hands meet at the salt bowl multiple times, and Ramsay always lets me grab a pinch before him. A gentleman even in preparing food.

"Next up we'll want some large grains of pepper. Here you are dear, please season those for me?" he asks, handing me a pepper grinder.

I take the grinder with a nod and begin grinding out pepper onto the steaks. While I'm doing so, Ramsay addresses the red team.

"Now, one of the most important parts is a part I haven't shown you. Twenty minutes before you are ready to prepare your steak, you must remove them from the fridge. This helps them get to room temperature. If the steak is stone cold on the inside, you'll have to overcook the outside, which is just no good."

I finish seasoning the steaks and turn around to face Ramsay, who has his back to me. His shoulders are taught and the muscles in his forearms move fluidly as he motions to the red team while he speaks. I'm mesmerized until he turns back to face me.