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Focus on your customers and make that restaurant synonymous to where you are in terms of area.
Gordon Ramsay
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Gordon Ramsay
Age: 57
Born: 1966
Born: November 8
Businessperson
Chef
Restaurateur
Television Presenter
Television Producer
Writer
Youtuber
Baile Eòin
Gordon James Ramsay
Gordon J. Ramsay
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Customers
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Focus
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Synonymous
Make
Restaurant
Restaurants
More quotes by Gordon Ramsay
I grew up in a funny way.
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We're fragile, fragmented souls who are very sensitive to criticism.
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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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I'm Gordon Ramsay, for goodness sake: people know I'm volatile.
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You know how arrogant the French are - extraordinary.
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The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or a domestic chef. Because the only way ever to really identify the true purpose of how good they are is submerging them under pressure. So I say it's no different than a live football game because it's about the intensity.
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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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I didn't get depressed, I don't get depressed.
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I think pressure's healthy, and very few can handle it.
Gordon Ramsay
I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.
Gordon Ramsay
We outsmarted ourselves and raised the bar even higher, I think.
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There is a level of snobbery and fickleness in L.A.
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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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I act on impulse and I go with my instincts.
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There's a side to reality TV that is part education, as well. I've seen that since doing MasterChef Junior, in terms of the effect it has on the confidence given these young kids from 8 to 13, a quality life skill. Even if they never pursue cooking as a job or a career, just learning how to cook for yourself sets you up in a good place.
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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 want my kids to see me as Dad, for God's sake, not a television personality.
Gordon Ramsay
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 think customers are impatient in New York, wait to you see how impatient they are here in L.A.
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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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