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.
GORDON RAMSAYIn any situation, location is crucial.
More Gordon Ramsay Quotes
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If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.
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I suppose your security is your success and your key to success is your fine palate.
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I am well aware that a chef is only as good as his last meal.
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I swim like a fish and I have an amazing kick.
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In any situation, location is crucial.
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Initially let your food do the talking. You’ll be surprised how far you go in a short period of time.
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Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.
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If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.
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I’ve always said that I think females make the best chefs anywhere in the world.
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I am what I am. A fighter.
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The secret is to make sure the business is running to perfection, with or without me.
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There’s no bigger pain anywhere in the world than a vegetarian.
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I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.
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I’d like to think I’m a great teacher.
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I didn’t get depressed, I don’t get depressed.
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Cooking a dish is fine; cooking it under pressure is a completely different ballgame.
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Chefs are nutters. They’re all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
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I cook for a living; I’m not a scheduler.
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Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.
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Being a chef is the best job in the world.
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It’s vulgar, coming from where I do, to talk about money.
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I act on impulse and I go with my instincts.
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Kitchens are hard environments and they form incredibly strong characters.
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I’ve had a lot of success; I’ve had failures, so I learn from the failure.
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Eating out doesn’t have to be a formula. Eating out is about having fun. I get really frustrated when it’s badly done.
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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
GORDON RAMSAY