I act on impulse and I go with my instincts.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

I'm Gordon Ramsay, for goodness sake: people know I'm volatile.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

Having four kids of my own, fifth one on the way... I think with "Junior," what's happened over the last three years is this program's been implemented across schools.

When you cook under pressure you trade perfection.