Best 154 of Gordon Ramsay quotes - MyQuotes

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Gordon Ramsay
By Anonym 13 Sep

Gordon Ramsay

First of all, for me the secret is in the ingredients. You don't need to start spending fortunes on organic foods and start becoming way over budget. The better the ingredient, the littler that needs doing to it.

By Anonym 13 Sep

Gordon Ramsay

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

By Anonym 14 Sep

Gordon Ramsay

It's fascinating watching the debates [of Hillary Clinton and Donald Trump], with the search for the new president. It's like a car crash, unfolding in front of your eyes. The level of personal attacks!

By Anonym 14 Sep

Gordon Ramsay

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.

By Anonym 14 Sep

Gordon Ramsay

That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where they say, "Hey, Bill, your food's great. You should buy yourself a restaurant." That's not right. Taking it less personally.

By Anonym 15 Sep

Gordon Ramsay

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

By Anonym 14 Sep

Gordon Ramsay

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.

By Anonym 13 Sep

Gordon Ramsay

I am what I am. A fighter.

By Anonym 14 Sep

Gordon Ramsay

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

By Anonym 14 Sep

Gordon Ramsay

[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.

By Anonym 15 Sep

Gordon Ramsay

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

By Anonym 14 Sep

Gordon Ramsay

Something you need to do three times a day, seven days a week, and something you need to stop worrying about. If [kids] don't know how to cook, they go to junk, and then the junk becomes addictive, and then all of a sudden they're left with no choice.

By Anonym 13 Sep

Gordon Ramsay

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.

By Anonym 14 Sep

Gordon Ramsay

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.

By Anonym 13 Sep

Gordon Ramsay

Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being rude and so we ate because we were hungry, not ate because we had a choice in the fridge.

By Anonym 15 Sep

Gordon Ramsay

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

By Anonym 15 Sep

Gordon Ramsay

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.

By Anonym 13 Sep

Gordon Ramsay

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.

By Anonym 14 Sep

Gordon Ramsay

I think when we opened in 2001, it was holy ground. There was nothing here. Back then, being on the Dubai Creek was an amazing position, and I would come one or two times a year, max. Now it's so different. The travel dilemma has disappeared and it is so easy to get to Dubai. What is it, seven hours from London? It's pretty easy.

By Anonym 14 Sep

Gordon Ramsay

Kitchens are hard environments and they form incredibly strong characters.

By Anonym 14 Sep

Gordon Ramsay

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.

By Anonym 15 Sep

Gordon Ramsay

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.

By Anonym 13 Sep

Gordon Ramsay

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.

By Anonym 13 Sep

Gordon Ramsay

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.

By Anonym 13 Sep

Gordon Ramsay

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.

By Anonym 14 Sep

Gordon Ramsay

Stop taking things personally. Throughout the time with "Kitchen Nightmares" and "Hotel Hell," when they work, you don't get any praise. When they fail, you get blamed. You're f - ed either way, but it doesn't stop me doing them, I think.

By Anonym 13 Sep

Gordon Ramsay

First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is from the most amazing health and hygiene ... properly air conditioned, properly irrigated with hot and cold running water... Obviously, FOX is paying for it, so in terms of expenditure it's far more economical and on the back of the draw were 22,500 cast. Finding 30 chefs in that bunch wasn't difficult.

By Anonym 14 Sep

Gordon Ramsay

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

By Anonym 14 Sep

Gordon Ramsay

Jack, my 16 year old, was in knots a couple of months back, studying for Latin. I said, "Mate, you've got no interest in Latin. You don't want to go into it after, so drop it." He said, "No, I can't. I'm going to get bullied at school because all my mates are in there." There's a prime example of why no one cooks at school. You're studying Latin, you've got no interest.

By Anonym 13 Sep

Gordon Ramsay

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

By Anonym 15 Sep

Gordon Ramsay

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

By Anonym 13 Sep

Gordon Ramsay

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

By Anonym 13 Sep

Gordon Ramsay

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.

By Anonym 13 Sep

Gordon Ramsay

How are these people deserving huge payouts for losing weight when they should have done it without the camera or without a team helping them? Then, six months later you go back and find out where they are, and they're in a worse state than they were in before they joined the f - ing show. Then they blame the producer.

By Anonym 13 Sep

Gordon Ramsay

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

By Anonym 14 Sep

Gordon Ramsay

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

By Anonym 13 Sep

Gordon Ramsay

In any situation, location is crucial.

By Anonym 13 Sep

Gordon Ramsay

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

By Anonym 14 Sep

Gordon Ramsay

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

By Anonym 13 Sep

Gordon Ramsay

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

By Anonym 13 Sep

Gordon Ramsay

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.

By Anonym 13 Sep

Gordon Ramsay

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.

By Anonym 14 Sep

Gordon Ramsay

Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.

By Anonym 14 Sep

Gordon Ramsay

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

By Anonym 13 Sep

Gordon Ramsay

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

By Anonym 13 Sep

Gordon Ramsay

I grew up in a funny way.

By Anonym 15 Sep

Gordon Ramsay

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

By Anonym 13 Sep

Gordon Ramsay

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

By Anonym 14 Sep

Gordon Ramsay

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.

By Anonym 13 Sep

Gordon Ramsay

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