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17,691 görüntüleme • 2 ay önce •via X (Twitter)

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Before Gordon Ramsay ever stepped into a professional kitchen, he was a footballer. Born in Scotland and raised in Stratford-upon-Avon, England, he was selected for his county's under-14 team at the age of 12. By 15, he had been spotted by a scout for Glasgow Rangers, one of Scotland's most celebrated clubs. His family moved back to Scotland so he could train with them. His father, a lifelong Rangers supporter, was reportedly the proudest he had ever been. Ramsay later described those years as hard, violent, and terrifying. He said he was petrified most of the time. Then came a serious knee injury. His ligaments gave out and the career was over before it had properly started. He enrolled in a hotel management course almost by accident, describing it as having no real plan. He later said he chose cooking specifically so he would not be known as the footballer with the bad knee. He went on to earn three Michelin stars. Then open restaurants across four continents. Then become one of the most recognised faces on television worldwide. He has said the only thing that dulled the pain of being let go by Rangers was receiving that third star.

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This is the real deal. When Okiya Omtatah says you check the The National Treasury website and see the scams that William Samoei Ruto, PhD is cooking, man it’s horrible. I was looking at some of these budget items and it’s just sickening how these GoK mandarins loot. Why are the office of president, statehouse receiving separate allocations? Why does The National Treasury need 60B for? Seminars and mandazi for their overpaid and underworked bureaucratic pieces of shit? Why is roads, transport & maritime getting different allocations? To fund KIPCHUMBA MURKOMEN, E.G.H’s designer wear? Why is state department of planning getting 61B? To do what? Sit in the office and fart all day? Why is housing getting more than education and/or health? Who determined it was a priority? Why do we have separate budgets for ASAL idiots? So that they can built flats in Nairobi? Don’t they have devolution? E͟x͟e͟c͟u͟t͟i͟v͟e͟ ͟O͟f͟f͟i͟c͟e͟ ͟o͟f͟ ͟t͟h͟e͟ ͟P͟r͟e͟s͟i͟d͟e͟n͟t͟ 𝟖𝟓𝟐,𝟑𝟎𝟎,𝟎𝟎𝟎 O͟f͟f͟i͟c͟e͟ ͟o͟f͟ ͟t͟h͟e͟ ͟D͟e͟p͟u͟t͟y͟ ͟P͟r͟e͟s͟i͟d͟e͟n͟t͟ 𝟑𝟎𝟎,𝟒𝟎𝟎,𝟎𝟎𝟎 State House 𝟏,𝟓𝟓𝟖,𝟕𝟎𝟎,𝟎𝟎𝟎 State Department for Correctional Services 𝟖𝟐𝟑,𝟎𝟐𝟓,𝟎𝟎𝟎 State Department for Immigration and Citizen Services 𝟒,𝟖𝟔𝟏,𝟎𝟎𝟎,𝟎𝟎𝟎 National Police Service 𝟏,𝟕𝟒𝟓,𝟕𝟐𝟎,𝟎𝟎𝟎 State Department for Internal Security & National Administration 𝟕,𝟏𝟓𝟓,𝟐𝟗𝟎,𝟎𝟎𝟎 State Department for Devolution 𝟐,𝟔𝟓𝟑,𝟎𝟎𝟎,𝟎𝟎𝟎 State Department for the ASALs and Regional Development 𝟓,𝟗𝟎𝟕,𝟖𝟗𝟒,𝟎𝟎𝟎 Ministry of Defence 𝟔,𝟖𝟓𝟒,𝟎𝟎𝟎,𝟎𝟎𝟎 State Department for Foreign Affairs 𝟐,𝟑𝟗𝟎,𝟏𝟎𝟎,𝟎𝟎𝟎 State Department for Technical, Vocational Education and Training 𝟔,𝟗𝟐𝟕,𝟎𝟎𝟎,𝟎𝟎𝟎 State Department for Higher Education and Research 𝟑,𝟑𝟐𝟒,𝟔𝟒𝟎,𝟎𝟎𝟎 State Department for Basic Education 𝟏𝟗,𝟐𝟎𝟑,𝟓𝟔𝟎,𝟎𝟎𝟎 The National Treasury 𝟔𝟏,𝟗𝟗𝟑,𝟗𝟓𝟓,𝟑𝟖𝟎 State Department for Economic Planning 𝟔𝟏,𝟒𝟕𝟒,𝟗𝟒𝟎,𝟎𝟎𝟎 State Department for Medical Services 𝟑𝟗,𝟓𝟏𝟔,𝟓𝟑𝟑,𝟑𝟑𝟒 State Department for Public Health and Professional Standards 𝟓,𝟎𝟓𝟑,𝟏𝟖𝟎,𝟎𝟎𝟎 State Department for Roads 𝟏𝟏𝟐,𝟒𝟏𝟔,𝟖𝟗𝟔,𝟖𝟐𝟓 State Department for Transport 𝟒𝟒,𝟗𝟑𝟓,𝟒𝟎𝟎,𝟎𝟎𝟎 State Department for Shipping and Maritime Affairs 𝟏,𝟑𝟐𝟒,𝟎𝟎𝟎,𝟎𝟎𝟎 State Department for Housing & Urban Development 𝟖𝟔,𝟐𝟕𝟒,𝟖𝟎𝟎,𝟎𝟎𝟎

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Francis Gaitho

143,566 görüntüleme • 2 yıl önce

Salmonella Sussex Judging MasterChef Australia: 18 Seasons of Blood, Sweat, and Tears Reduced to This Farce Meghan Markle, better known as “Salmonella Sussex,” is stepping into the MasterChef Australia kitchen as a guest judge in Season 18. Let that sink in. Eighteen seasons. Nearly two decades of contestants pouring their souls into dishes, sweating under the heat of real culinary pressure, judged by people who have spent their lives mastering knives, fire and flavor. And now the producers have decided the pinnacle of what this show stands for is a woman whose most notable recent contribution to the food world nearly witnessed salmonella poisoning on camera. You’re bringing in Meghan Markle as a guest judge. Based on what, exactly? This is the same person whose own content shows questionable food handling, basic kitchen mistakes, and more focus on aesthetics than actual cooking. Raw, uncovered chicken in the fridge. Jewellery while handling raw meat. No clear understanding of canning basics. A “homemade” waffle that didn’t even match the appliance used. And that’s who gets to judge others? The internet didn’t forget. They dubbed her “Salmonella Sussex” for a reason. Food safety 101: raw poultry is a bacterial minefield. But here we are. The same woman whose “passionate foodie” credentials apparently now qualify her to critique Australia’s best home cooks on national television. Let’s be brutally clear about what she brings to the table. Zero professional kitchen experience. Zero formal training. Zero track record as a food critic, restaurateur, or even a consistently competent home cook with public proof. After eighteen years of featuring respected chefs like Maggie Beer, Curtis Stone, Rick Stein, and Adriano Zumbo, MasterChef Australia has decided Salmonella Sussex is the standard. What a shame. The regular judges, Poh Ling Yeow, Sofia Levin, and Jean-Christophe Novelli are actual professionals with decades of real work behind them. The contestants are home cooks who have bled for their spot. And into that arena walks a woman who couldn’t even handle raw turkey without raising red flags from food safety experts. This isn’t inclusion or diversity or whatever buzzword the network is hiding behind. This is desperation. This is what happens when a show that built its reputation on merit and grit decides celebrity name-dropping and royal-adjacent drama are more important than integrity. MasterChef Australia didn’t need this. The show has survived on talent, tension, and the raw emotion of people chasing a dream through food. It didn’t need to import a walking PR exercise whose biggest kitchen moment to date involved a hygiene fail so bad it spawned a viral nickname. The contestants deserve judges who can actually taste the difference between ambition and execution, not someone whose expertise stops at Instagram Stories and paid product placements. Eighteen seasons in, and the standard is Salmonella Sussex. That’s embarrassment. The producers should be ashamed. The audience that has stuck with this show through thick and thin deserves better than a guest judge whose only real qualification is a title she loves to use when it suits her and distance herself from when it doesn’t. This isn’t mentoring. This is marketing. And it cheapens every single plate that’s ever been served in that kitchen.

Salmonella Sussex Judging MasterChef Australia: 18 Seasons of Blood, Sweat, and Tears Reduced to This Farce Meghan Markle, better known as “Salmonella Sussex,” is stepping into the MasterChef Australia kitchen as a guest judge in Season 18. Let that sink in. Eighteen seasons. Nearly two decades of contestants pouring their souls into dishes, sweating under the heat of real culinary pressure, judged by people who have spent their lives mastering knives, fire and flavor. And now the producers have decided the pinnacle of what this show stands for is a woman whose most notable recent contribution to the food world nearly witnessed salmonella poisoning on camera. You’re bringing in Meghan Markle as a guest judge. Based on what, exactly? This is the same person whose own content shows questionable food handling, basic kitchen mistakes, and more focus on aesthetics than actual cooking. Raw, uncovered chicken in the fridge. Jewellery while handling raw meat. No clear understanding of canning basics. A “homemade” waffle that didn’t even match the appliance used. And that’s who gets to judge others? The internet didn’t forget. They dubbed her “Salmonella Sussex” for a reason. Food safety 101: raw poultry is a bacterial minefield. But here we are. The same woman whose “passionate foodie” credentials apparently now qualify her to critique Australia’s best home cooks on national television. Let’s be brutally clear about what she brings to the table. Zero professional kitchen experience. Zero formal training. Zero track record as a food critic, restaurateur, or even a consistently competent home cook with public proof. After eighteen years of featuring respected chefs like Maggie Beer, Curtis Stone, Rick Stein, and Adriano Zumbo, MasterChef Australia has decided Salmonella Sussex is the standard. What a shame. The regular judges, Poh Ling Yeow, Sofia Levin, and Jean-Christophe Novelli are actual professionals with decades of real work behind them. The contestants are home cooks who have bled for their spot. And into that arena walks a woman who couldn’t even handle raw turkey without raising red flags from food safety experts. This isn’t inclusion or diversity or whatever buzzword the network is hiding behind. This is desperation. This is what happens when a show that built its reputation on merit and grit decides celebrity name-dropping and royal-adjacent drama are more important than integrity. MasterChef Australia didn’t need this. The show has survived on talent, tension, and the raw emotion of people chasing a dream through food. It didn’t need to import a walking PR exercise whose biggest kitchen moment to date involved a hygiene fail so bad it spawned a viral nickname. The contestants deserve judges who can actually taste the difference between ambition and execution, not someone whose expertise stops at Instagram Stories and paid product placements. Eighteen seasons in, and the standard is Salmonella Sussex. That’s embarrassment. The producers should be ashamed. The audience that has stuck with this show through thick and thin deserves better than a guest judge whose only real qualification is a title she loves to use when it suits her and distance herself from when it doesn’t. This isn’t mentoring. This is marketing. And it cheapens every single plate that’s ever been served in that kitchen.

Queen Esther

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