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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
Fickleness
Snobbery
Level
Levels

More quotes by Gordon Ramsay

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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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You know how arrogant the French are - extraordinary.
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I shoot from the hip.
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I hate it when people just downright copy. I hate it.
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The amount of customers who take pictures before they eat is insane.
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[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.
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We're fragile, fragmented souls who are very sensitive to criticism.
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I was a naturally aggressive left-back, a cut-throat tackler.
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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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If everyone could just cook properly I wouldn't have a problem.
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In any situation, location is crucial.
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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 pressure's healthy, and very few can handle it.
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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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I want my kids to see me as Dad, for God's sake, not a television personality.
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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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I am well aware that a chef is only as good as his last meal.
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Given that level of responsibility with your 25-year old or 35-year-old chef, it's just quite nice to see how they handled that exposure. Not every chef deals with it properly they get slightly excited, a little bit overconfident and then they miss out on the most important part.
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I'm quite a chauvinistic person.
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I've been in New York for 15 months. Winning two stars in the Zagat number one best newcomer within ten months of opening in New York has taught me a big lesson.
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