Best 149 quotes of Gordon Ramsay on MyQuotes

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.

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

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 a chef is the best job in the world.

Bake some bread. Make a focaccia bread or bake a whole mill loaf. Do something creative, and then put the labor of love into it in the beginning. When you take that bread out of the oven and you eat it an hour- and- a- half, two- hours later, you start to appreciate it more and then you eat less because you worked so hard to make it, you appreciate it in a much better way.

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

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

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

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

Certainly in business terms, considering how thriving the market is. Understanding what people want is essential. We have a team on the ground whose job it is to keep tabs on what's good, whether it's a tapas bar in Barcelona, or an amazing fish and chip shop in Yorkshire.

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

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.

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

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

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

Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'

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

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.

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.

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.

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.

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

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.

[ 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.

Given that level of responsibility with your 25-year old or 35-year-old chef, it's just quite nice to see how they handled that exposure. Not every chef deals with it properly; they get slightly excited, a little bit overconfident and then they miss out on the most important part.

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.

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.

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

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.

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.

How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.

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

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.

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

I am the most unselfish chef in Britain today.

I am well aware that a chef is only as good as his last meal.

I am what I am. A fighter.

I came up from a difficult background.

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.

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

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

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.

If a chef says to you that he sits down and eats dinner before service, then it's bulls***. And if they do, then I'd tell them that they are a fat f***! You shouldn't indulge, because you need to keep your palate on edge, and keeping it on edge is all about small attention to detail and tweaking along the 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.

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

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

If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.