I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.
GORDON RAMSAYI am a chef who happens to appear on the telly, that’s it.
More Gordon Ramsay Quotes
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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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Best to start at the bottom & gradually climb up. It’s much more fun, too.
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I suppose your security is your success and your key to success is your fine palate.
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Kitchens are hard environments and they form incredibly strong characters.
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I didn’t get depressed, I don’t get depressed.
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I swim like a fish and I have an amazing kick.
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You don’t come into cooking to get rich.
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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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I am well aware that a chef is only as good as his last meal.
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Cooking today is a young man’s game, I don’t give a bollocks what anyone says.
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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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Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.
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I’ve always said that I think females make the best chefs anywhere in the world.
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When you find a guy who is powerful, a big father figure, you latch onto him immediately.
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I still love football, though, and I think cooking is like football. It’s not a job, it’s a passion. When you become good at it, it’s a dream job and financially you need never to worry. Ever.
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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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It’s vulgar, coming from where I do, to talk about money.
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I am a chef who happens to appear on the telly, that’s it.
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We’re fragile, fragmented souls who are very sensitive to criticism.
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I want my kids to see me as Dad, for God’s sake, not a television personality.
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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 am what I am. A fighter.
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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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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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Eating out doesn’t have to be a formula. Eating out is about having fun. I get really frustrated when it’s badly done.
GORDON RAMSAY