Gordon Ramsay Quotes

I suppose your security is your success and your key to success is your fine palate.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

There's no bigger pain anywhere in the world than a vegetarian.

What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.

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.

Best to start at the bottom & gradually climb up. It's much more fun, too.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.

I am what I am. A fighter.

I like finding talent. That's what really turns me on, I suppose.

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.

You don't come into cooking to get rich.

I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.

We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.

When you cook under pressure you trade perfection.

MasterChef Junior for me was about working closely with these kids and getting them to reeducate their parents to understand that food is as important educationally as Math and English and it's important that we don't take it for granted.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

I am a chef who happens to appear on the telly, that's it.

My mum doesn't enjoy sometimes listening to me tell staff off, and I say to my mum, it's a kitchen, not a hair-dressing salon.

As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

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.

That's common sense Joe! And your tiny mind is not common!

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.

My wife, a schoolteacher, very disciplined. If you think I'm tough, trust me, and wait till you see when the children are on the naughty step. It's hilarious. So we decided that I'm going to work like a donkey and provide amazing support for the family.

The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or a domestic chef. Because the only way ever to really identify the true purpose of how good they are is submerging them under pressure. So I say it's no different than a live football game because it's about the intensity.

I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.

I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

No one saw the recession coming.

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

I won't let people write anything they want to about me.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

I mean, families are weird.

I act on impulse and I go with my instincts.

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.

There is a level of snobbery and fickleness in L.A.

The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.

But I love women chefs: they are intelligent, they are fast learners, and they can be tough. As for the effect the have on the boys, its entirely positive. Put a woman in a kitchen and discipline will improve, if anything: the guys have being told off in front of the girls. It's a playground thing - they just find it embarrassing.

When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.

The secret is to make sure the business is running to perfection, with or without me.

Being assertive and somewhat really firm has to be backed up with being fair.

I'm not critic-proof, and I still take it personally, but I take it less personally now.

It's vulgar, coming from where I do, to talk about money.

It's shocking that so many children still live in fear as a result of violence in the home, and don't know who to turn to for help and support. As a child survivor of domestic violence I can remember the fear and isolation. I'm delighted to support the Hideout, the new Women's Aid website for children and young people. I know it could have made a real difference to me and will provide great comfort and support to thousands of children.

Cooking today is a young man's game, I don't give a bollocks what anyone says.

We have never done anything in a cynical fake way

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.
Gordon Ramsay

Don't take it personally. Just take it seriously.

The problem with Yanks is they are wimps.

I didn't get depressed, I don't get depressed.

We're fragile, fragmented souls who are very sensitive to criticism.

Adapting a recipe's ingredients is completely in your hands. But the method is what really matters. The techniques in cooking are rigorous and imperative: They are your passport to a successful dish. Cooks must practice, practice, practice. Anyone can learn, but you need focus, proper understanding, and to go at the right pace, not running before you can walk.

It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.

I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

I've had a lot of success; I've had failures, so I learn from the failure.

If I relaxed, if I took my foot off the gas, I would probably die.

I swim like a fish and I have an amazing kick.