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When you cook under pressure you trade perfection.

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
Cook
Cooks
Perfection
Pressure
Trade

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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!
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I came up from a difficult background.
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Being a chef never seems like a job, it becomes a true passion.
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You don't come into cooking to get rich.
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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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Stay with what's happening locally. It's really important.
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Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.
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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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[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.
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In any situation, location is crucial.
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If you think customers are impatient in New York, wait to you see how impatient they are here in L.A.
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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.
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I think pressure's healthy, and very few can handle it.
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There is a level of snobbery and fickleness in L.A.
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I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.
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[My kids] don't need to cook to keep me happy. It's my job as dad to create opportunities so that they can find their passion. Forget about money, find what you really want to do with your life.
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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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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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I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook 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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