Push your limit to the absolute extreme.

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

I've been in New York for 15 months. Winning two stars in the Zagat number one best newcomer within ten months of opening in New York has taught me a big lesson.

A lot of people think that I am only in town when I'm doing the publicity circuit, but I actually come [Bread Street] regularly. I just don't publicise it.

I quite like that jeopardy, those up-against-the-wall odds. I don't like it when it's over-comfortable, too easy, something that can be done in two or three weeks. I like a challenge.

If a chef says to you that he sits down and eats dinner before service, then it's bulls***. And if they do, then I'd tell them that they are a fat f***! You shouldn't indulge, because you need to keep your palate on edge, and keeping it on edge is all about small attention to detail and tweaking along the way.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.