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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.
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
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People
Towns
Bread
Street
Streets
Circuit
Actually
Circuits
Come
Regularly
Think
Publicity
More quotes by Gordon Ramsay
Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
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I like finding talent. That's what really turns me on, I suppose.
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Cooking a dish is fine cooking it under pressure is a completely different ballgame.
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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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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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I'm quite a chauvinistic person.
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Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.
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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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[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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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.
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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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You don't come into cooking to get rich.
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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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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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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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Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.
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My wife, a schoolteacher, very disciplined. If you think I'm tough, trust me, and wait till you see when the children are on the naughty step. It's hilarious. So we decided that I'm going to work like a donkey and provide amazing support for the family.
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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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I've had a lot of success I've had failures, so I learn from the failure.
Gordon Ramsay
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.
Gordon Ramsay
