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I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.
Gordon Ramsay
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Gordon Ramsay
Age: 57
Born: 1966
Born: November 8
Businessperson
Chef
Restaurateur
Television Presenter
Television Producer
Writer
Youtuber
Baile Eòin
Gordon James Ramsay
Gordon J. Ramsay
Hands
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Change
Restaurant
Home
Tea
Never
Restaurants
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Dad
Nappies
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Bath
More quotes by Gordon Ramsay
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
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I hate it when people just downright copy. I hate it.
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They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.
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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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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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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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Being a chef never seems like a job, it becomes a true passion.
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There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
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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 when we opened in 2001, it was holy ground. There was nothing here. Back then, being on the Dubai Creek was an amazing position, and I would come one or two times a year, max. Now it's so different. The travel dilemma has disappeared and it is so easy to get to Dubai. What is it, seven hours from London? It's pretty easy.
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Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.
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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'm actually not really a breakfast person.
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Long Island for me, it's producing more chefs coming out of there than Paris.
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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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[ 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.
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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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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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