Kitchens are hard environments and they form incredibly strong characters.
GORDON RAMSAYPush your limit to the absolute extreme.
More Gordon Ramsay Quotes
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In any situation, location is crucial.
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There’s no bigger pain anywhere in the world than a vegetarian.
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I cook for a living; I’m not a scheduler.
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I am a chef who happens to appear on the telly, that’s it.
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I think pressure’s healthy, and very few can handle it.
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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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Cooking a dish is fine; cooking it under pressure is a completely different ballgame.
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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 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 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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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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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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Best to start at the bottom & gradually climb up. It’s much more fun, too.
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I’d like to think I’m a great teacher.
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I am well aware that a chef is only as good as his last meal.
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