Talk Talk: John Travolta, Gordon Ramsay, Rebecca Romijn, Al Roker

Dear Gordon
My name Is Max. I'm 13 nearly 14 and i love to cook. I also play guitar in a band. But you didn't ask for my life story so i won't rant on. I have just finished watching the F word and i just like to say how much i admire you and your cooking. You seem to be one of the only fucking cooks who haven't lost it! I mean what are anthony worrall thompson, Ainsley harriot... thinking. Dog food?!

And i have to say sometimes i think i cope better cooking under pressure than some of the people you get on the show. For example the Essex boys couldn't even cook doughnuts! At my dad's wedding i helped with the catering, i cooked Sausage in a balsamic vinegar sauce with mash potato and solariak. I cooked it for at least 25 people and did a better job.
You truly are one of the best chefs around.
Anyway thank you so much for inspiring me and i hope to hear back from you.
Your's Sincerely
Max Aynsley Rigden
Oh and don't think from me writing this to you. I'm a nerd with no life.
Cheers...M8

lol

Chris Luke
16 Wychall park
Seaton
Devon
EX12 2EW
England

01297 23258


Dear Mr Ramsey
You once said that you favourite food was curry, well maybe you can help me out. For the last 50 years I have been eating Indian curry, (mainly madras) but I noticed a change around 25 years ago. Up until then you would expect to wait any thing up to forty five minuets to an hour for your curry. And the sauce was a brown green colour with a much supirior flavour than today, every restaurant varied a little. But now days the sauce is Crap, all restaurants tastes the same, your curry is ready in 5 minutes , the meet has not absorbed the sauce. The sauce is just poured over some heated meet. I managed to get one restaurant owner to admit that all restaurants buy the sauce in, from somewhere in Birmingham, but every other restaurant still insists they make there own, do they Bollocks,
I would pay four times what they charge for an original curry. Do you know of anywhere I might get an original curry, or possibly put me I touch with an old, good Indian chef that may share the secret, I am desperate.


Thank you Chris.