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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.

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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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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You know how arrogant the French are - extraordinary.
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I was a naturally aggressive left-back, a cut-throat tackler.
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Focus on your customers and make that restaurant synonymous to where you are in terms of area.
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I grew up in a funny way.
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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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I've always said that I think females make the best chefs anywhere in the world.
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In any situation, location is crucial.
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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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[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.
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It's fascinating watching the debates [of Hillary Clinton and Donald Trump], with the search for the new president. It's like a car crash, unfolding in front of your eyes. The level of personal attacks!
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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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[ 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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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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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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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 act on impulse and I go with my instincts.
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When you cook under pressure you trade perfection.
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I've had a lot of success I've had failures, so I learn from the failure.
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