Gordon Ramsay Quotes

It's amazing. Long Island, I don't know really. It's quite a fascinating area.

Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.

The problem with Yanks is they are wimps.

I suppose your security is your success and your key to success is your fine palate.

Being a chef is the best job in the world.

It's vulgar, coming from where I do, to talk about money.

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

Someone sent me a picture of my name that was tattooed on their a***! The first thing I said was, the least you could have done was spell it properly!

Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!

I actually quite like [social media]. It's spontaneous, you don't really have to commit to it and I enjoy the interaction. Also, I have never sworn on there, not once.

If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.

Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.

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 don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

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.

I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.

As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.

[I spend a] lot [time travelling]. Between the restaurants, filming for TV, producing MasterChef, seeing the kids... it's pretty constant.

Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.

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.

[ Full English breakfast] it's what we grew up with! It is the one big treat that the kids get on the weekend - it's good family time.

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.

From 16 to 26, no one really knows what they want to do for the rest of their life at that age. Latin's not f - ing one of them.

Best to start at the bottom & gradually climb up. It's much more fun, too.

I like finding talent. That's what really turns me on, I suppose.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.

It's fascinating watching the debates [of Hillary Clinton and Donald Trump], with the search for the new president. It's like a car crash, unfolding in front of your eyes. The level of personal attacks!

Stay with what's happening locally. It's really important.

Jack, my 16 year old, was in knots a couple of months back, studying for Latin. I said, "Mate, you've got no interest in Latin. You don't want to go into it after, so drop it." He said, "No, I can't. I'm going to get bullied at school because all my mates are in there." There's a prime example of why no one cooks at school. You're studying Latin, you've got no interest.

I think pressure's healthy, and very few can handle it.

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.

I grew up in a funny way.

I have to say, opening up in New York taught me a lot about that level of attention to detail. London's a tough market, Paris is a tough market, but New York, well, that's extraordinary.

Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in.

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

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or a domestic chef. Because the only way ever to really identify the true purpose of how good they are is submerging them under pressure. So I say it's no different than a live football game because it's about the intensity.

You don't come into cooking to get rich.

I am the most unselfish chef in Britain today.

I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.

No one saw the recession coming. The UK businesses were solid as a rock, but the issues we had were in Paris, New York and LA. For every pound we were making here we were losing two pounds abroad.

One thing I can't afford to get sucked up in is the trend formation of restaurants here. I've invested heavily. We have a ten-year lease. More importantly, the style, the feel and the décor of the dining room is vibrant.

How are these people deserving huge payouts for losing weight when they should have done it without the camera or without a team helping them? Then, six months later you go back and find out where they are, and they're in a worse state than they were in before they joined the f - ing show. Then they blame the producer.

I hid myself in food.

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.