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The amount of customers who take pictures before they eat is insane.

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
Amount
Take
Insane
Customers
Pictures

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I didn't get depressed, I don't get depressed.
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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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Cooking today is a young man's game, I don't give a bollocks what anyone says.
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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 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 father was a swim teacher. We used to swim before school, swim after school.
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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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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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I still love football, though, and I think cooking is like football. It's not a job, it's a passion. When you become good at it, it's a dream job and financially you need never to worry. Ever.
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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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Being assertive and somewhat really firm has to be backed up with being fair.
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In any situation, location is crucial.
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Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!
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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've always said that I think females make the best chefs anywhere in the world.
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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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When you cook under pressure you trade perfection.
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I'm actually not really a breakfast person.
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I am a chef who happens to appear on the telly, that's it.
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Long Island for me, it's producing more chefs coming out of there than Paris.
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