What is it in frozen food that makes chefs so mad?
I like chef Ramsay, he can be snobbish and course at times but he knows food and he's a straight shooter and tells it like it is.

Sometimes he's just saying the food isn't hot or even warm in the middle, but some times he is referring to frozen vs fresh ingredients. Most food is better when it's fresh, because freezing destroys cell walls and breaks down some materials. For everyday cooking that may be just fine, but when you are charging a premium for your meal, he expects top notch and I agree with him.

Just to put a foot note on it, try this at home. Steam some broccoli, side by side, use fresh broccoli and frozen and see what the difference is. It's quite a huge gap.