Gordon Ramsay Quotes

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.

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.

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

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

Kitchens are hard environments and they form incredibly strong characters.

The problem with Yanks is they are wimps.

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.

Push your limit to the absolute extreme.

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

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.

In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you've cooked pasta properly for the first time it becomes second nature.

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

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

Being a chef never seems like a job, it becomes a true passion.

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

I am what I am. A fighter.

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

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

Initially let your food do the talking. You'll be surprised how far you go in a short period of time.

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

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

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

I'm actually not really a breakfast person.

Being a chef is the best job in the world.

You don't come into cooking to get rich.

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.

I act on impulse and I go with my instincts.

In any situation, location is crucial.

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

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.

When you cook under pressure you trade perfection.

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

Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!

I hid myself in food.

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

Focus on your customers and make that restaurant synonymous to where you are in terms of area.

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.

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

Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.

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

Long Island for me, it's producing more chefs coming out of there than Paris.

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.

If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.

Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!

No one saw the recession coming. The UK businesses were solid as a rock, but the issues we had were in Paris, New York and LA. For every pound we were making here we were losing two pounds abroad.

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