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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!

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
Trump
Watching
Unfolding
Eyes
Car
Attacks
Eye
Fronts
Crash
President
Front
Hillary
Like
Clinton
Fascinating
Level
Search
Personal
Debate
Levels
Donald
Debates

More quotes by Gordon Ramsay

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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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We're fragile, fragmented souls who are very sensitive to criticism.
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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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I'm quite a chauvinistic person.
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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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There is a level of snobbery and fickleness in L.A.
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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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Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.
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When you cook under pressure you trade perfection.
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I suppose your security is your success and your key to success is your fine palate.
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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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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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Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being rude and so we ate because we were hungry, not ate because we had a choice in the fridge.
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When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
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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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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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Kitchens are hard environments and they form incredibly strong characters.
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I hate it when people just downright copy. I hate it.
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You don't come into cooking to get rich.
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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.
Gordon Ramsay