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Long Island for me, it's producing more chefs coming out of there than Paris.

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
Coming
Long
Chefs
Chef
Island
Producing
Islands
Paris

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I was a naturally aggressive left-back, a cut-throat tackler.
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I didn't get depressed, I don't get depressed.
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That's what we do on MasterChef, on Junior. No school teachers, no parents, let it go. You're going to go on a challenge. We're going to go to hell and back, and we're going to have some bumps.
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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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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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It's fascinating watching the debates [of Hillary Clinton and Donald Trump], with the search for the new president. It's like a car crash, unfolding in front of your eyes. The level of personal attacks!
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Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
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Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!
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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 think pressure's healthy, and very few can handle it.
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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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In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you've cooked pasta properly for the first time it becomes second nature.
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The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
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When you cook under pressure you trade perfection.
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The amount of customers who take pictures before they eat is insane.
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Chelsea has always been a foodie heaven and it will never change in that respect.
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I hate it when people just downright copy. I hate it.
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Being assertive and somewhat really firm has to be backed up with being fair.
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I am happy for them all: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.
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