Quote

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

Change background

T
T
T

Change font

TAGS & TOPICS

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
Comes
Hard
Vigour
Every
Restaurant
Years
Restaurants
Havens
Haven
Along
Living

More quotes by Gordon Ramsay

Image
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
Image
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
Image
Videoing, lifting it, prodding it, and five minutes later they might even eat it! That first approach to the naked eye is crucial, so when you see pictures coming through on your social media, it does push you to be a little more creative and raise the bar a little bit higher.
Gordon Ramsay
Image
Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.
Gordon Ramsay
Image
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
Gordon Ramsay
Image
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
Image
My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.
Gordon Ramsay
Image
We launched it in the London branch - phenomenal sausages, incredible eggs, homemade baked beans, black pudding - and it's something I wanted to bring to Dubai.
Gordon Ramsay
Image
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.
Gordon Ramsay
Image
[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.
Gordon Ramsay
Image
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.
Gordon Ramsay
Image
I won't let people write anything they want to about me.
Gordon Ramsay
Image
I suppose your security is your success and your key to success is your fine palate.
Gordon Ramsay
Image
I am a chef who happens to appear on the telly, that's it.
Gordon Ramsay
Image
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.
Gordon Ramsay
Image
Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!
Gordon Ramsay
Image
I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.
Gordon Ramsay
Image
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.
Gordon Ramsay
Image
I came up from a difficult background.
Gordon Ramsay
Image
The thing is, I can teach. I can teach bloody well. So few chefs have that level of generosity. I demand a lot, a f***ing hell of a lot, but I give a lot back.
Gordon Ramsay