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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

More quotes by Gordon Ramsay

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Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.
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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's nothing new. I think that's the weird thing for me. Over the last couple of months, the keep-fit shows, and then at the end of it you get to lose weight and one of you is going to win a million dollars - that's not real. In many ways, even 10 years ago that wouldn't have worked.
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I think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.
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Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.
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We're fragile, fragmented souls who are very sensitive to criticism.
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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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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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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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Focus on your customers and make that restaurant synonymous to where you are in terms of area.
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My father was a swim teacher. We used to swim before school, swim after school.
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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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There is a level of snobbery and fickleness in L.A.
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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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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 am happy for them all: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.
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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I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.
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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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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.
Gordon Ramsay