More: Gordon Ramsay explores region with Asheville culinary pros on new National Geographic show Ramsay also learned about Cherokee Native American culture and food heritage, fished for crawfish and visited the moonshine makers at Howling Moon Distillery. He dives for shellfish in the frigid waters of the fjords, wrangles a stomping herd of reindeer with the Sami people, ferments fish and eats sheep’s head, all before putting his new skills to the test to prepare a Christmas feast with local chef Christopher Haatuft.For the mainly Western North Carolina-focused episode, "The Great Smoky Mountains," Ramsay also visited with some of Hickory Nut Gap's heritage breed hogs. Tough-as-nails chef, food historian and television host Shri Bala takes Ramsay under her wing and gives him a lesson on India’s celebrated spice history.Ĭhef Ramsay channels his inner Viking and embraces the freezing temperatures of Norway in December to discover the elusive flavors of this region’s cuisine.
He battles ocean waves with a giant fishing net, fights the searing sting of fire ants, speeds through hilly dirt roads in a tiny rally car and has his mouth torched by the extremely spicy local fare, all before attempting to impress a women’s collective of artisan cooks with his take on their local cuisine. Each episode concludes with Ramsay challenging himself during a final big cookout with a local food legend by his side, as they prepare a meal together for locals he met during his journey.įrom the coast to the mountains of southern India, Chef Ramsay unlocks the complex flavors of the region known as the spice trade capital of the world.
Every ingredient he harvests, dish he tastes and person he meets will inspire him to create a recipe from scratch, intended to represent the heart of that culture. Under the guidance of local experts and food legends he meets along the way, Ramsay will partake in culinary customs and learn about delicious delicacies and fresh flavors unique to each region. From swimming in great white shark-infested waters to participating in a traditional bull run, Ramsay risks life and limb in his biggest and boldest missions yet in order to achieve edible excellence. He’ll journey deep into the landscape of each place he visits, scaling mountains, battling 10-foot waves, braving frigid temperatures and bushwhacking his way through the backcountry to forage for some of the finest ingredients in the world. Ramsay feasts his way through Tasmania, South Africa, Indonesia, Louisiana, Norway, India and Guyana, venturing even more off grid and off recipe to explore global cuisines.
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