Gordon Ramsay is under fire — for the way meals are prepared in his own kitchen. The Sun posted a slideshow of dishes from coq au vin to sausage rolls to fishcakes made in mass at a production site, then transported to several of Ramsay's gastropubs.

Although the star of Hell's Kitchen and Kitchen Nightmares wasn't available for comment, his spokeswoman, Jo Barnes, contended that it's "common in the business" for small dining establishments to prepare dishes offsite. But in a contrasting 2007 interview, the celebrity food personality extolled the virtues of just-prepared food: "I can't understand how on earth people can ignore fresh food. Using fresh ingredients is the only way to guarantee a great taste."

The claim isn't the first time the world-famous chef has been in the public eye this year. It was off to a rough start with speculation that his culinary empire might be going bankrupt. Then a Scottish newspaper reported that most of the restaurants he revamped on Kitchen Nightmares are now closed. As if things couldn't get worse, one of his London restaurants was under investigation after a reality TV star claimed to have choked on a piece of cling film. He also recently sold his West Hollywood and Paris restaurants — and rumors are flying that his New York outpost may not remain for much longer.

What do you think of The Sun's newest claim — is it wrong or reasonable for small restaurants to prepare things ahead of time at a different location? What kind of advice would you give to Gordon to turn things around?

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