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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

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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
Identify
Consistent
Britain
Secret
Chefs
States
Combine
Really
Consistency
Flavor
Chef

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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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Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
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I suppose your security is your success and your key to success is your fine palate.
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I was a naturally aggressive left-back, a cut-throat tackler.
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I am well aware that a chef is only as good as his last meal.
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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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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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My mum doesn't enjoy sometimes listening to me tell staff off, and I say to my mum, it's a kitchen, not a hair-dressing salon.
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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 cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
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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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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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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 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'm actually not really a breakfast person.
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Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.
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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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I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.
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You don't come into cooking to get rich.
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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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