We’re fragile, fragmented souls who are very sensitive to criticism.
GORDON RAMSAYBeing a chef is the best job in the world.
More Gordon Ramsay Quotes
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I hid myself in food.
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There’s no bigger pain anywhere in the world than a vegetarian.
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I am a chef who happens to appear on the telly, that’s it.
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Focus on your customers and make that restaurant synonymous to where you are in terms of area.
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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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I am well aware that a chef is only as good as his last meal.
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I cook for a living; I’m not a scheduler.
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It’s vulgar, coming from where I do, to talk about money.
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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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If I relaxed, if I took my foot off the gas, I would probably die.
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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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The minute you start compromising for the sake of massaging somebody’s ego, that’s it, game over.
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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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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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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.
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The secret is to make sure the business is running to perfection, with or without me.
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Being a chef is the best job in the world.
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I didn’t get depressed, I don’t get depressed.
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I am well aware that a chef is only as good as his last meal.
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I am what I am. A fighter.
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Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
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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.
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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 act on impulse and I go with my instincts.
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I don’t run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
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When you find a guy who is powerful, a big father figure, you latch onto him immediately.
GORDON RAMSAY