We’re fragile, fragmented souls who are very sensitive to criticism.
GORDON RAMSAYIt’s vulgar, coming from where I do, to talk about money.
More Gordon Ramsay Quotes
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Kitchens are hard environments and they form incredibly strong characters.
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Cooking a dish is fine; cooking it under pressure is a completely different ballgame.
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I didn’t get depressed, I don’t get depressed.
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You don’t come into cooking to get rich.
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If I relaxed, if I took my foot off the gas, I would probably die.
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It’s vulgar, coming from where I do, to talk about money.
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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’ve had a lot of success; I’ve had failures, so I learn from the failure.
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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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When you find a guy who is powerful, a big father figure, you latch onto him immediately.
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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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I am a chef who happens to appear on the telly, that’s it.
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There’s no bigger pain anywhere in the world than a vegetarian.
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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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I swim like a fish and I have an amazing kick.
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I hid myself in food.
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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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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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In any situation, location is crucial.
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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 the most unselfish chef in Britain today.
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Best to start at the bottom & gradually climb up. It’s much more fun, too.
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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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I’ve always said that I think females make the best chefs anywhere in the world.
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Focus on your customers and make that restaurant synonymous to where you are in terms of area.
GORDON RAMSAY