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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.

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
Looks
Brought
Dish
Even
Amazing
Tastes
Always
Appreciate
Meal
However
Dishes
Taste
Meals
Memories
Table
Friends
Tables
Lingers
Family
Memory
Superb

More quotes by Gordon Ramsay

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It's fascinating watching the debates [of Hillary Clinton and Donald Trump], with the search for the new president. It's like a car crash, unfolding in front of your eyes. The level of personal attacks!
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My wife, a schoolteacher, very disciplined. If you think I'm tough, trust me, and wait till you see when the children are on the naughty step. It's hilarious. So we decided that I'm going to work like a donkey and provide amazing support for the family.
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If everyone could just cook properly I wouldn't have a problem.
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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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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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When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
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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.
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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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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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Why can't it be a curriculum? Why can't it be a life skill that they learn just to look after themselves in terms of a healthy way of eating? I think we need to shake up that whole curriculum and give them a little bit more of a lifestyle early on, before they leave school at 18.
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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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If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.
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We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.
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Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.
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Someone sent me a picture of my name that was tattooed on their a***! The first thing I said was, the least you could have done was spell it properly!
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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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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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In any situation, location is crucial.
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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