Gordon Ramsays Boiling Point In 1998 Gordon Ramsay dramatically resigned as Head Chef of the Aubergine restaurant in London, when the owners mistakenly sacked one of his brigade. Gordon left the Aubergine taking the entire staff with him, including waiters and dishwashers, and begun a project to open his own restaurant. He obtained finance totalling 1.2 million pounds from his father-in-law and the bank, and embarks on a journey to open his own establishment. Gordon takes over the vacant La Tante Claire in London, striping it and completely refurbishing the dinning and kitchen areas, turning it into ‘Gordon Ramsay’. The project took eight months to complete and made Gordon the man he is today. Amazingly the entire process was caught on camera. A British television crew followed the whole procedure as chef Gordon Ramsay became entrepreneur and resturanter, going after his ultimate prize, 3 Michelin stars. On opening night the pressure is high, and Gordon begins to feel it as a shortage of fresh salad causes him to loose is cool. Eventually things are up and running smoothly, making £50000 a week. Then he discovers that the Michelin inspectors are dining at his restaurant, but can the team reach the standard required to achieve a third star? Then while setting up a banquet for 650 people at Versailles, Gordon clashes with organisers in a way only he could.