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Chelsea has always been a foodie heaven and it will never change in that respect.

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
Always
Never
Foodie
Chelsea
Respect
Heaven
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More quotes by Gordon Ramsay

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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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I've always said that I think females make the best chefs anywhere in the world.
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I think pressure's healthy, and very few can handle it.
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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.
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There is a level of snobbery and fickleness in L.A.
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When you cook under pressure you trade perfection.
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Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being rude and so we ate because we were hungry, not ate because we had a choice in the fridge.
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Long Island for me, it's producing more chefs coming out of there than Paris.
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The amount of customers who take pictures before they eat is insane.
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I'd like to think I'm a great teacher.
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However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.
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I am happy for them all: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.
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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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If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.
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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'm quite a chauvinistic person.
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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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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.
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[ Full English breakfast] it's what we grew up with! It is the one big treat that the kids get on the weekend - it's good family time.
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I like finding talent. That's what really turns me on, I suppose.
Gordon Ramsay