[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adriร , and now he is no longer there it is harder to gauge.
Gordon RamsayIf my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.
Gordon RamsayHow many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.
Gordon Ramsay