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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.
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
Home
Discovered
Shepherd
Going
Cooking
Pudding
Love
Childhood
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Pie
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Mum
Helping
Potatoes
School
Favourite
Roasted
Remember
Kitchen
Yorkshire
More quotes by Gordon Ramsay
Stop taking things personally. Throughout the time with Kitchen Nightmares and Hotel Hell, when they work, you don't get any praise. When they fail, you get blamed. You're f - ed either way, but it doesn't stop me doing them, I think.
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Why can't it be a curriculum? Why can't it be a life skill that they learn just to look after themselves in terms of a healthy way of eating? I think we need to shake up that whole curriculum and give them a little bit more of a lifestyle early on, before they leave school at 18.
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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 hid myself in food.
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We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.
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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 shoot from the hip.
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The amount of customers who take pictures before they eat is insane.
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I'm actually not really a breakfast person.
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Long Island for me, it's producing more chefs coming out of there than Paris.
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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 cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
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I think pressure's healthy, and very few can handle it.
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To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.
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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 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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[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.
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I want my kids to see me as Dad, for God's sake, not a television personality.
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