Gordon Ramsay Quotes

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.

I am what I am. A fighter.

There's no bigger pain anywhere in the world than a vegetarian.

Stop taking things personally. Throughout the time with "Kitchen Nightmares" and "Hotel Hell," when they work, you don't get any praise. When they fail, you get blamed. You're f - ed either way, but it doesn't stop me doing them, I think.

Push your limit to the absolute extreme.

In any situation, location is crucial.

Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.

I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is from the most amazing health and hygiene ... properly air conditioned, properly irrigated with hot and cold running water... Obviously, FOX is paying for it, so in terms of expenditure it's far more economical and on the back of the draw were 22,500 cast. Finding 30 chefs in that bunch wasn't difficult.

The parents are the issue, because it's not the kids' fault. They're the ones on the playground getting the s - and the jokes and the bullying, because of their size and they're obese. It's not the kids, it's the f - ing parents.

My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.

I'd like to think I'm a great teacher.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

I cook for a living; I'm not a scheduler.

I came up from a difficult background.

If you think customers are impatient in New York, wait to you see how impatient they are here in L.A.

Cooking today is a young man's game, I don't give a bollocks what anyone says.

We outsmarted ourselves and raised the bar even higher, I think.

I swim like a fish and I have an amazing kick.

[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.

The secret is to make sure the business is running to perfection, with or without me.

It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.

I want my kids to see me as Dad, for God's sake, not a television personality.

Something you need to do three times a day, seven days a week, and something you need to stop worrying about. If [kids] don't know how to cook, they go to junk, and then the junk becomes addictive, and then all of a sudden they're left with no choice.

There's nothing new. I think that's the weird thing for me. Over the last couple of months, the keep-fit shows, and then at the end of it you get to lose weight and one of you is going to win a million dollars - that's not real. In many ways, even 10 years ago that wouldn't have worked.

However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.

That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where they say, "Hey, Bill, your food's great. You should buy yourself a restaurant." That's not right. Taking it less personally.

Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'

It's shocking that so many children still live in fear as a result of violence in the home, and don't know who to turn to for help and support. As a child survivor of domestic violence I can remember the fear and isolation. I'm delighted to support the Hideout, the new Women's Aid website for children and young people. I know it could have made a real difference to me and will provide great comfort and support to thousands of children.

It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.

I've had a lot of success; I've had failures, so I learn from the failure.

It has always stood for f***ing great food.

Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.

I am happy for them all: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.

If I relaxed, if I took my foot off the gas, I would probably die.

What you're experiencing now [on "MasterChef," on "Junior"] is what life's going to be like for the next four, five decades. You're going to go through those bumps. Bringing you back in contention and giving you that kind of confidence, they're huge. But they let it go, there's no fear, they're naughty, they're rude, and they know there's no parents and there's no school teacher so they can have fun, and it shows.

We have never done anything in a cynical fake way

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

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.

I am well aware that a chef is only as good as his last meal.

[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.

Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!

It's learning your craft and understanding what it takes to survive in this industry. On the back of exposure from TV to books to Rachel Ray to Martha Stewart, the customer's integrity is far greater than every before. As a nation, just like the U.K., we don't complain enough. The more we complain in this country the better our restaurants will be.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

Being a chef never seems like a job, it becomes a true passion.

MasterChef Junior for me was about working closely with these kids and getting them to reeducate their parents to understand that food is as important educationally as Math and English and it's important that we don't take it for granted.

They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.

Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.