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

More quotes by Gordon Ramsay

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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.
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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.
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In any situation, location is crucial.
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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.
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[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.
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I came up from a difficult background.
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The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
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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.
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Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.
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I'm actually not really a breakfast person.
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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 grew up in a funny way.
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It has always stood for f***ing great food.
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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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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.
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I am well aware that a chef is only as good as his last meal.
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My father was a swim teacher. We used to swim before school, swim after school.
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I want my kids to see me as Dad, for God's sake, not a television personality.
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If everyone could just cook properly I wouldn't have a problem.
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When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
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