'MasterChef' judge Aarón Sánchez said Gordon Ramsay is the 'nicest man' you'll ever meet

"MasterChef" judge Aarón Sánchez told Insider what it's really like to work with Gordon Ramsay, including pranks with frozen peanut butter.

• "MasterChef" judge Aarón Sánchez told Insider what it's really like to work with Gordon Ramsay. 
• Sánchez said the famous chef is "the nicest man you've ever met," and he loves a good prank. 
• "He's a family man through and through, and he loves to make people better," Sánchez added. 

Celebrity chef Aarón Sánchez has worked with Gordon Ramsay on "MasterChef" for more than six years. 

Sánchez revealed what it was like to work with Ramsay during a sit-down with Insider at the launch of Tequila Cazadores' 100-Year Estate Release, a limited-edition reposado blend that honors the brand's 100-year anniversary. 

The "MasterChef" judge said one of his favorite memories was when the two chefs were racing to make the most peanut butter and jelly sandwiches for a social-media competition. 

But Sánchez didn't stand a chance because Ramsay froze his peanut butter. 

"I was trying to beat him 'cause I'm very competitive, and then I couldn't scoop it out," Sánchez recalled with a laugh. "Gordon was like, 'I froze it knucklehead!'" 

While Ramsay has become known for his fiery personality and expletive-filled rants, Sánchez said the famous chef is also "the nicest man you've ever met." 

"He's a family man through and through, and he loves to make people better," Sánchez added. "He just doesn't want shit." 

Sánchez also spoke to Insider about holiday cooking, revealing that one of his favorite dishes to make is chorizo stuffing. 

"That fattiness and spice from the chorizo with some beautifully roasted onions, garlic, tons of fresh herbs, chicken stock — that gives you a beautiful stuffing that can go into a turkey or ham," he said. 

Sánchez also loves making his mother Zarela's spicy vanilla chicken, which he said pairs perfectly with some tequila. 

"How do you pair tequila with food? It's very simple," he said. "Think about the flavor and try to mimic that."