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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.

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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Excited
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Missing
Given
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Handled
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Deals
Exposure
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Chef
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Bits
Slightly
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Quite
Properly
Every
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More quotes by Gordon Ramsay

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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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We outsmarted ourselves and raised the bar even higher, I think.
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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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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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I'm Gordon Ramsay, for goodness sake: people know I'm volatile.
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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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[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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[ Full English breakfast] it's what we grew up with! It is the one big treat that the kids get on the weekend - it's good family time.
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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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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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Cooking today is a young man's game, I don't give a bollocks what anyone says.
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I am a chef who happens to appear on the telly, that's it.
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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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Being assertive and somewhat really firm has to be backed up with being fair.
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I've always said that I think females make the best chefs anywhere in the world.
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Very few restaurants do five services a day - breakfast, lunch, afternoon tea, cocktail, theatre and dinner - and because of that we can offer something for everyone.
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I am well aware that a chef is only as good as his last meal.
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Cooking a dish is fine cooking it under pressure is a completely different ballgame.
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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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[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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