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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: 57
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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Insane
Customers
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I didn't get depressed, I don't get depressed.
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Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.
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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.
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[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.
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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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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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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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I suppose your security is your success and your key to success is your fine palate.
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I came up from a difficult background.
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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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I act on impulse and I go with my instincts.
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The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
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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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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.
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I like finding talent. That's what really turns me on, I suppose.
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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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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 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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I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.
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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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