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

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
Soul
Delicate
Little
Obsessed
Self
Absolutes
Psychopaths
Every
Absolute
Dainty
Souls
Psychopath
Lasts
Chefs
Last
Chef
Littles
Insecure

More quotes by Gordon Ramsay

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Kitchens are hard environments and they form incredibly strong characters.
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I hate it when people just downright copy. I hate it.
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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.
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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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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.
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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.
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Focus on your customers and make that restaurant synonymous to where you are in terms of area.
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There's a side to reality TV that is part education, as well. I've seen that since doing MasterChef Junior, in terms of the effect it has on the confidence given these young kids from 8 to 13, a quality life skill. Even if they never pursue cooking as a job or a career, just learning how to cook for yourself sets you up in a good place.
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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.
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There is a level of snobbery and fickleness in L.A.
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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.
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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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I won't let people write anything they want to about me.
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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.
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I think pressure's healthy, and very few can handle it.
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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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Stay with what's happening locally. It's really important.
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The amount of customers who take pictures before they eat is insane.
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We're fragile, fragmented souls who are very sensitive to criticism.
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I suppose your security is your success and your key to success is your fine palate.
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