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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
Manhattan
Island
Islands
Restaurants
Access
Long
Outskirts
Buoyant
Phenomenal

More quotes by Gordon Ramsay

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Videoing, lifting it, prodding it, and five minutes later they might even eat it! That first approach to the naked eye is crucial, so when you see pictures coming through on your social media, it does push you to be a little more creative and raise the bar a little bit higher.
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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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If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.
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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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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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When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
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[My kids] don't need to cook to keep me happy. It's my job as dad to create opportunities so that they can find their passion. Forget about money, find what you really want to do with your life.
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I am happy for them all: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.
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Cooking a dish is fine cooking it under pressure is a completely different ballgame.
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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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Focus on your customers and make that restaurant synonymous to where you are in terms of area.
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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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We're fragile, fragmented souls who are very sensitive to criticism.
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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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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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A lot of people think that I am only in town when I'm doing the publicity circuit, but I actually come [Bread Street] regularly. I just don't publicise it.
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I'm quite a chauvinistic person.
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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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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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Stay with what's happening locally. It's really important.
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