GORDON RAMSAY'S ADVICE TO STUDENTS: 'YEAH, GET COMFORTABLE BEING UNCOMFORTABLE'

'Never take any job for any salary... It's not the money you need; it's the knowledge.'

- By Therese Jamora-Garceau

During the program at Newport Performing Arts Theater, chef Ramsay answered questions from young chefs and food-content creators in the audience. His answers to their down-to-earth questions offered insights into how the culinary world has adapted in the age of celebrity chefs and social media.

First, host Issa Litton asked Ramsay which he prefers: being in the kitchen or in front of a camera?

"That's a tough one," said the British chef. "Every young chef needs to understand the importance of marketing. And generations to come, these kids are going to be like football stars, because they're going to own their own DNA, their own cookbooks and their own IP, so they need to know how to market themselves. There's a percentage of chefs that are a little bit awkward about the intrusion of social media, so I teach all their kids, embrace it. It's a great way of establishing confidence. It's a great way of looking at yourself and judging yourself on a global platform."

Here are Q&A excerpts:

JC CAILLES LO, founder of the Fine Dining Club Philippines: I know you've been traveling to many places, but I'm curious to know what's the best dish that you've tried recently, and from where?

We're lucky, because we get treated everywhere we go. So we get to see some incredible dishes. Sisig. (applause) For me, growing up using all those intestines, and the young chef at Serai in Melbourne, he grew up in Manila. Just seeing what he's doing, with that evolution of Filipino food, was exceptional.

And then down to the desserts. You guys have a very sweet tooth. Evaporated milk, you use a lot of it. (laughter) We grew up with a rice pudding made with evaporated milk and sultanas. I have a very sweet tooth, and those kinds of little nuances always take me back to my childhood. So, thank you.

ISSA: There's a saying that the oil in the sisig absorbs the alcohol.

I didn't think anyone in Manila drinks.