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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
Insane
Customers
Pictures
Amount
Take

More quotes by Gordon Ramsay

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I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.
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Long Island for me, it's producing more chefs coming out of there than Paris.
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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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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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I act on impulse and I go with my instincts.
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I am a chef who happens to appear on the telly, that's it.
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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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I am well aware that a chef is only as good as his last meal.
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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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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 cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
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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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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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Stay with what's happening locally. It's really important.
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Being a chef never seems like a job, it becomes a true passion.
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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.
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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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If everyone could just cook properly I wouldn't have a problem.
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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.
Gordon Ramsay