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[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.

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
Phenomenal
Manhattan
Island
Islands
Restaurants
Access
Long
Outskirts
Buoyant

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I came up from a difficult background.
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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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The amount of customers who take pictures before they eat is insane.
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Stay with what's happening locally. It's really important.
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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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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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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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Chelsea has always been a foodie heaven and it will never change in that respect.
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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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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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My wife, a schoolteacher, very disciplined. If you think I'm tough, trust me, and wait till you see when the children are on the naughty step. It's hilarious. So we decided that I'm going to work like a donkey and provide amazing support for the family.
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Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!
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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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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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