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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: 58
Born: 1966
Born: November 8
Businessperson
Chef
Restaurateur
Television Presenter
Television Producer
Writer
Youtuber
Baile Eòin
Gordon James Ramsay
Gordon J. Ramsay
Home
Tea
Never
Restaurants
Admit
Ashamed
Dad
Nappies
Running
Bath
Hands
Baths
Change
Restaurant

More quotes by Gordon Ramsay

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I still love football, though, and I think cooking is like football. It's not a job, it's a passion. When you become good at it, it's a dream job and financially you need never to worry. Ever.
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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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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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The kids now, on Junior, we educate the parents and it's quite a fascinating turnaround. You can just see the parents thinking, S - , 10 years ago I was eating so bad, and now I'm seeing it through the eyes of my kids at 9, 10 years of age. There is an upside to that side of reality TV. It's not all negative.
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Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
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You know how arrogant the French are - extraordinary.
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However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.
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The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or a domestic chef. Because the only way ever to really identify the true purpose of how good they are is submerging them under pressure. So I say it's no different than a live football game because it's about the intensity.
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Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!
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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 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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Cooking today is a young man's game, I don't give a bollocks what anyone says.
Gordon Ramsay
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Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.
Gordon Ramsay
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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
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I hate it when people just downright copy. I hate it.
Gordon Ramsay
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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.
Gordon Ramsay
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I'd like to think I'm a great teacher.
Gordon Ramsay
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Stay with what's happening locally. It's really important.
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I've had a lot of success I've had failures, so I learn from the failure.
Gordon Ramsay
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I have to say, opening up in New York taught me a lot about that level of attention to detail. London's a tough market, Paris is a tough market, but New York, well, that's extraordinary.
Gordon Ramsay