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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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Gordon Ramsay
Age: 57
Born: 1966
Born: November 8
Businessperson
Chef
Restaurateur
Television Presenter
Television Producer
Writer
Youtuber
Baile Eòin
Gordon James Ramsay
Gordon J. Ramsay
Along
Living
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Hard
Vigour
Every
Restaurant
Years
Restaurants
Havens
Haven

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I'd like to think I'm a great teacher.
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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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We're fragile, fragmented souls who are very sensitive to criticism.
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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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MasterChef Junior for me was about working closely with these kids and getting them to reeducate their parents to understand that food is as important educationally as Math and English and it's important that we don't take it for granted.
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Cooking today is a young man's game, I don't give a bollocks what anyone says.
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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.
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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.
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A lot of people think that I am only in town when I'm doing the publicity circuit, but I actually come [Bread Street] regularly. I just don't publicise it.
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I act on impulse and I go with my instincts.
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I've had a lot of success I've had failures, so I learn from the failure.
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Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.
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There's a side to reality TV that is part education, as well. I've seen that since doing MasterChef Junior, in terms of the effect it has on the confidence given these young kids from 8 to 13, a quality life skill. Even if they never pursue cooking as a job or a career, just learning how to cook for yourself sets you up in a good place.
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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.
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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.
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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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[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.
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Kitchens are hard environments and they form incredibly strong characters.
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In any situation, location is crucial.
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I think pressure's healthy, and very few can handle it.
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