Malcolm Ryan

Been watching this series recently and I’m very surprised at Chef Ramsay’s easy style, informative and enthusiastic approach. Some great tips and recipes that I’ve started to use and feel inclined to buy the book for reference though he does inspire one to just get on with it. Only negative so far is kitchen hygiene! Whilst preparing a chicken recipe he appeared to use the same knife and board for cutting the chicken and then the vegetables without any wiping of blade or cleaning of board of even turning it over. So many chefs make a point of ‘never’ using the same knife and board with chicken without taking some precautions - what makes Chef Ramsay think it’s ok?