Gordon Ramsay Quotes

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

It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.

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

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.

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

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

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

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

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

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

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.

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.

Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.

You can't depend on the exposure of a TV screen to keep your feet on the ground and your food tasting delicious. You've got to push yourself.

[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.

Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in.

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

I'm quite a chauvinistic person.

I am the most unselfish chef in Britain today.

[ Full English breakfast] it's what we grew up with! It is the one big treat that the kids get on the weekend - it's good family time.

I actually quite like [social media]. It's spontaneous, you don't really have to commit to it and I enjoy the interaction. Also, I have never sworn on there, not once.

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.

I have to say, opening up in New York taught me a lot about that level of attention to detail. London's a tough market, Paris is a tough market, but New York, well, that's extraordinary.

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

I grew up in a funny way.

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.

The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.

Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.

I cook for a living; I'm not a scheduler.

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.

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

It's amazing. Long Island, I don't know really. It's quite a fascinating area.

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

I think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.

We launched it in the London branch - phenomenal sausages, incredible eggs, homemade baked beans, black pudding - and it's something I wanted to bring to Dubai.

[I spend a] lot [time travelling]. Between the restaurants, filming for TV, producing MasterChef, seeing the kids... it's pretty constant.

How many restaurants do we know across the world that customers visit once and once only?

You know how arrogant the French are - extraordinary.

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.

[My kids] don't need to cook to keep me happy. It's my job as dad to create opportunities so that they can find their passion. Forget about money, find what you really want to do with your life.

When you have the arrogance, the confidence and you can't cook, then you're only going to look stupid.

That's what we do on "MasterChef," on "Junior." No school teachers, no parents, let it go. You're going to go on a challenge. We're going to go to hell and back, and we're going to have some bumps.

Someone sent me a picture of my name that was tattooed on their a***! The first thing I said was, the least you could have done was spell it properly!

From 16 to 26, no one really knows what they want to do for the rest of their life at that age. Latin's not f - ing one of them.

I hate it when people just downright copy. I hate it.

The thing is, I can teach. I can teach bloody well. So few chefs have that level of generosity. I demand a lot, a f***ing hell of a lot, but I give a lot back.

I am happy for them all: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.

I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.

Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.

Another person tattooed my face on their calf. When they tense, the face moves! That is messed up.