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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.
Gordon Ramsay
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Gordon Ramsay
Age: 58
Born: 1966
Born: November 8
Businessperson
Chef
Restaurateur
Television Presenter
Television Producer
Writer
Youtuber
Baile Eòin
Gordon James Ramsay
Gordon J. Ramsay
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More quotes by Gordon Ramsay
There is a level of snobbery and fickleness in L.A.
Gordon Ramsay
There's nothing new. I think that's the weird thing for me. Over the last couple of months, the keep-fit shows, and then at the end of it you get to lose weight and one of you is going to win a million dollars - that's not real. In many ways, even 10 years ago that wouldn't have worked.
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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.
Gordon Ramsay
You know how arrogant the French are - extraordinary.
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I want my kids to see me as Dad, for God's sake, not a television personality.
Gordon Ramsay
Cooking a dish is fine cooking it under pressure is a completely different ballgame.
Gordon Ramsay
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.
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I won't let people write anything they want to about me.
Gordon Ramsay
When you cook under pressure you trade perfection.
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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.
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I hid myself in food.
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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.
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I am well aware that a chef is only as good as his last meal.
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Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!
Gordon Ramsay
I've had a lot of success I've had failures, so I learn from the failure.
Gordon Ramsay
When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
Gordon Ramsay
We outsmarted ourselves and raised the bar even higher, I think.
Gordon Ramsay
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.
Gordon Ramsay
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
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.
Gordon Ramsay
