Focus on your customers and make that restaurant synonymous to where you are in terms of area.
GORDON RAMSAYI don’t think it’s a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef’s a fat pig.
More Gordon Ramsay Quotes
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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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I am well aware that a chef is only as good as his last meal.
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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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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 cook for a living; I’m not a scheduler.
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Best to start at the bottom & gradually climb up. It’s much more fun, too.
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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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In any situation, location is crucial.
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We’re fragile, fragmented souls who are very sensitive to criticism.
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I am a chef who happens to appear on the telly, that’s it.
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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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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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They say cats have nine lives. I’ve had 12 already and I don’t know how many more I’ll have.
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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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