Gordon Ramsay Quotations

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.

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

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

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

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

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.

When you cook under pressure you trade perfection.

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

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

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 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.

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

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.

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.

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

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.

You don't come into cooking to get rich.

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

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.

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.

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.

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

Kitchens are hard environments and they form incredibly strong characters.

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.

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.

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.

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

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

I act on impulse and I go with my instincts.

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

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.

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

Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.

You know how arrogant the French are - extraordinary.

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.

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

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

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

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

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

The problem with Yanks is they are wimps.

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

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 am the most unselfish chef in Britain today.

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

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

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

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

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

Put that emotion in the food, because it's so much more rewarding down the line.

The most fascinating change for me was watching how the standard of the food depleted the higher you became and watching the way that food dehydrates 10 times quicker,

It's a humbling experience. These people have been through extraordinary events. They're an inspiration.

And obviously with airline food you go through thousands and thousands of kilos of asparagus as a opposed to a box of asparagus.

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.

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.

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.

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

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

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

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

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.

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.

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

I quite like that jeopardy, those up-against-the-wall odds. I don't like it when it's over-comfortable, too easy, something that can be done in two or three weeks. I like a challenge.

I'm quite a chauvinistic person.

We have never done anything in a cynical fake way

I grew up in a funny way.

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

I came up from a difficult background.

Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'

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.

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

I shoot from the hip.

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

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.

No one saw the recession coming.

My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.

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

I think pressure's healthy, and very few can handle it.

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

I hid myself in food.

Push your limit to the absolute extreme.

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.

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

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

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.

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 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 am what I am. A fighter.

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

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

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.