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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.

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
Bigs
York
Two
Number
Best
Months
Newcomer
Numbers
Newcomers
Taught
Lesson
Stars
Opening
Winning
Ten
Within
Lessons

More quotes by Gordon Ramsay

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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.
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I like finding talent. That's what really turns me on, I suppose.
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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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I am a chef who happens to appear on the telly, that's it.
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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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There is a level of snobbery and fickleness in L.A.
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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 cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
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I shoot from the hip.
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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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I think pressure's healthy, and very few can handle it.
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Cooking a dish is fine cooking it under pressure is a completely different ballgame.
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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've always said that I think females make the best chefs anywhere in the world.
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Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being rude and so we ate because we were hungry, not ate because we had a choice in the fridge.
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I think when we opened in 2001, it was holy ground. There was nothing here. Back then, being on the Dubai Creek was an amazing position, and I would come one or two times a year, max. Now it's so different. The travel dilemma has disappeared and it is so easy to get to Dubai. What is it, seven hours from London? It's pretty easy.
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Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!
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