Being a chef never seems like a job, it becomes a true passion.
GORDON RAMSAYCooking a dish is fine; cooking it under pressure is a completely different ballgame.
More Gordon Ramsay Quotes
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The secret is to make sure the business is running to perfection, with or without me.
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I’d like to think I’m a great teacher.
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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 act on impulse and I go with my instincts.
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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 don’t run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
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I 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.
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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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Focus on your customers and make that restaurant synonymous to where you are in terms of area.
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There’s no bigger pain anywhere in the world than a vegetarian.
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If I relaxed, if I took my foot off the gas, I would probably die.
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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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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 think pressure’s healthy, and very few can handle it.
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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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I am well aware that a chef is only as good as his last meal.
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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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I am well aware that a chef is only as good as his last meal.
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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 am a chef who happens to appear on the telly, that’s it.
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Kitchens are hard environments and they form incredibly strong characters.
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Best to start at the bottom & gradually climb up. It’s much more fun, too.
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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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Being a chef is the best job in the world.
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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 swim like a fish and I have an amazing kick.
GORDON RAMSAY