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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
Islands
Paris
Coming
Long
Chefs
Chef
Island
Producing

More quotes by Gordon Ramsay

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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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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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Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.
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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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I hid myself in food.
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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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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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If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.
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I act on impulse and I go with my instincts.
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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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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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There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
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We launched it in the London branch - phenomenal sausages, incredible eggs, homemade baked beans, black pudding - and it's something I wanted to bring to Dubai.
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Having four kids of my own, fifth one on the way... I think with Junior, what's happened over the last three years is this program's been implemented across schools.
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Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.
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I've been in New York for 15 months. Winning two stars in the Zagat number one best newcomer within ten months of opening in New York has taught me a big lesson.
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I came up from a difficult background.
Gordon Ramsay
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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
Gordon Ramsay
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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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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.
Gordon Ramsay