Gordon Ramsay Quotes

“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.”

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

“Best to start at the bottom and gradually climb up. It’s much more fun, too.”

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

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

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

“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.”

“For what we are about to eat, may the Lord make us truly not vomit.”

“I act on impulse and I go with my instincts.”

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

“I am what I am. A fighter.”

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

“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.”

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

“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 don’t have a temper, I have passion.”

“I have to laugh when someone calls me an *sshole. I’ve been called way worse.”

“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.”

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

“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 think pressure’s healthy, and very few can handle it.”

“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.”

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

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

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

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

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

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

“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.”

“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.”