Quote

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.

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
Levels
Opening
Taught
Details
Attention
London
Wells
Market
Well
Extraordinary
York
Tough
Detail
Level
Paris

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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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If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.
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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 hate it when people just downright copy. I hate it.
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I won't let people write anything they want to about me.
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I've always said that I think females make the best chefs anywhere in the world.
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I'm quite a chauvinistic person.
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Stay with what's happening locally. It's really important.
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I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.
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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 didn't get depressed, I don't get depressed.
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I actually quite like [social media]. It's spontaneous, you don't really have to commit to it and I enjoy the interaction. Also, I have never sworn on there, not once.
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I've been in New York for 15 months. Winning two stars in the Zagat number one best newcomer within ten months of opening in New York has taught me a big lesson.
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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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My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.
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You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, S - . It's just the same s - but different day.
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MasterChef Junior for me was about working closely with these kids and getting them to reeducate their parents to understand that food is as important educationally as Math and English and it's important that we don't take it for granted.
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I was a naturally aggressive left-back, a cut-throat tackler.
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I act on impulse and I go with my instincts.
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