Gordon Ramsay Quotes

The amount of customers who take pictures before they eat is insane.

A lot of people think that I am only in town when I'm doing the publicity circuit, but I actually come [Bread Street] regularly. I just don't publicise it.

Stay with what's happening locally. It's really important.

I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs.

Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.

I've been in New York for 15 months. Winning two stars in the Zagat number one best newcomer within ten months of opening in New York has taught me a big lesson.

If you think customers are impatient in New York, wait to you see how impatient they are here in L.A.

Very few restaurants do five services a day - breakfast, lunch, afternoon tea, cocktail, theatre and dinner - and because of that we can offer something for everyone.

We outsmarted ourselves and raised the bar even higher, I think.

If everyone could just cook properly I wouldn't have a problem.

Being on a soccer pitch is not the same as being in a kitchen when things are going wrong.

Having four kids of my own, fifth one on the way... I think with "Junior," what's happened over the last three years is this program's been implemented across schools.

It has always stood for f***ing great food.

[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.

You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."

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

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.

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

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

We have never done anything in a cynical fake way

I came up from a difficult background.

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

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

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

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

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

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