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You know how arrogant the French are - extraordinary.

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
French
Extraordinary
Arrogant

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If everyone could just cook properly I wouldn't have a problem.
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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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I am well aware that a chef is only as good as his last meal.
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From 16 to 26, no one really knows what they want to do for the rest of their life at that age. Latin's not f - ing one of them.
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I grew up in a funny way.
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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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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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I act on impulse and I go with my instincts.
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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.
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Focus on your customers and make that restaurant synonymous to where you are in terms of area.
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I was a naturally aggressive left-back, a cut-throat tackler.
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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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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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We outsmarted ourselves and raised the bar even higher, I think.
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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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[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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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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I have to say, opening up in New York taught me a lot about that level of attention to detail. London's a tough market, Paris is a tough market, but New York, well, that's extraordinary.
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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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I didn't get depressed, I don't get depressed.
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