Why Gordon Ramsay thinks you should have a Chef’s Table

Can you give your audience a peek behind the curtain?

In ‘Kitchen Nightmares’, chef Gordon Ramsey helps turn around underperforming restaurants. In his trademark no-holds-barred style he tells the owner and chef exactly what is wrong with their restaurant and helps them to fix it.

In one episode he encourages the restauranteur to set up a chef’s table in the kitchen.

Diners at the chef’s table get an insider’s look at how the kitchen works. They see, hear and smell their food being prepared before tasting it. Their experience of the energy and attention that goes into making the meal is vastly different to patrons in the main dining area.

How do you offer your audience a “Chef’s Table” experience?

Can you give them a peek behind the curtain, invite them to sit in on the soundcheck or let them hitch a ride to the next city on your tour bus?

I’d love to know what ideas you employ and how they work.