Gordon Ramsay and Bob Ross are complete opposites when comparing their personality. Mr. Ramsay loves
the occasional “f*cking donut” name calling, while Bob loves his little secrets. Sir Ramsay as an artist or a teacher of the arts would be an absolute nightmare. Personally, I would love to attend his class. If an amateur painter was doing a scene of clouds and trees and mixed the wrong colors, Monsieur Ramsay would simply respond with “Does this *$#_^&! tree look happy to you now? Does it!” If the student proceeded with an inaccurate and artistic take on a lake or mountain, they would absolutely be bashed for not creating to Lord Ramsay’s standards. “Are you &*^%$*@ mental?” “You did it wrong you mother #$*&!@% donut!” On the other hand, if Bob was a chef or a judge on Master Chef, he would simply soothe you out of pain or nervousness. If the steak was a little raw, he would not insult you, rather he would respond with ceaseless optimism. “It is a little raw but that is ok. It can be our little secret ;).” If you put the wrong ingredients into the complex recipe everything would be praised by Bob. “We don’t make mistakes. Just happy little accidents.” There is no reason to fret when cooking with Bob Ross. This switch in profession would influence a whole new audience for art and cooking, especially if called a fu#king donkey during a water color lesson.
the occasional “f*cking donut” name calling, while Bob loves his little secrets. Sir Ramsay as an artist or a teacher of the arts would be an absolute nightmare. Personally, I would love to attend his class. If an amateur painter was doing a scene of clouds and trees and mixed the wrong colors, Monsieur Ramsay would simply respond with “Does this *$#_^&! tree look happy to you now? Does it!” If the student proceeded with an inaccurate and artistic take on a lake or mountain, they would absolutely be bashed for not creating to Lord Ramsay’s standards. “Are you &*^%$*@ mental?” “You did it wrong you mother #$*&!@% donut!” On the other hand, if Bob was a chef or a judge on Master Chef, he would simply soothe you out of pain or nervousness. If the steak was a little raw, he would not insult you, rather he would respond with ceaseless optimism. “It is a little raw but that is ok. It can be our little secret ;).” If you put the wrong ingredients into the complex recipe everything would be praised by Bob. “We don’t make mistakes. Just happy little accidents.” There is no reason to fret when cooking with Bob Ross. This switch in profession would influence a whole new audience for art and cooking, especially if called a fu#king donkey during a water color lesson.
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