Gordon Ramsay Quotes

I was a naturally aggressive left-back, a cut-throat tackler.

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

I've always said that I think females make the best chefs anywhere in the world.

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

When you cook under pressure you trade perfection.

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

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

I've got nothing to hide.

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

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

I act on impulse and I go with my instincts.

The problem with Yanks is they are wimps.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

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

I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

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

My father was a swim teacher. We used to swim before school, swim after school.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

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.

Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.

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.

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

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.

Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.

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

I'm Gordon Ramsay, for goodness sake: people know I'm volatile.

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

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

Eh! All of you! come here!! taste it! taste it, taste it, taste it!!!

I shoot from the hip.

They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.

I am the most unselfish chef in Britain today.

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

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

Kitchens are hard environments and they form incredibly strong characters.

You don't come into cooking to get rich.

I'd like to think I'm a great teacher.

I want my kids to see me as Dad, for God's sake, not a television personality.

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

Chelsea has always been a foodie heaven and it will never change in that respect.

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

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

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

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

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.

Push your limit to the absolute extreme.

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

When you find a guy who is powerful, a big father figure, you latch onto him immediately.

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.

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

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

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

I am what I am. A fighter.

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

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

You know how arrogant the French are - extraordinary.

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

Don't just stand there like a big fucking muffin!

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

I came up from a difficult background.

Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.

I'm quite a chauvinistic person.

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

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

No one saw the recession coming.

I mean, families are weird.

I am well aware that a chef is only as good as his last meal.

We have never done anything in a cynical fake way