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There is a level of snobbery and fickleness in L.A.

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
Levels
Fickleness
Snobbery
Level

More quotes by Gordon Ramsay

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When you cook under pressure you trade perfection.
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I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs.
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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 hid myself in food.
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I didn't get depressed, I don't get depressed.
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I think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.
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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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I was a naturally aggressive left-back, a cut-throat tackler.
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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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[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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We outsmarted ourselves and raised the bar even higher, I think.
Gordon Ramsay
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I like finding talent. That's what really turns me on, I suppose.
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.
Gordon Ramsay
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We're fragile, fragmented souls who are very sensitive to criticism.
Gordon Ramsay
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Being a chef never seems like a job, it becomes a true passion.
Gordon Ramsay
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Kitchens are hard environments and they form incredibly strong characters.
Gordon Ramsay
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Long Island for me, it's producing more chefs coming out of there than Paris.
Gordon Ramsay
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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.
Gordon Ramsay
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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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I'm Gordon Ramsay, for goodness sake: people know I'm volatile.
Gordon Ramsay