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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

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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
School
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Four
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Thinking
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Junior
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Juniors
Three
Fifth
Kids
Schools

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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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Long Island for me, it's producing more chefs coming out of there than Paris.
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I am well aware that a chef is only as good as his last meal.
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The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or a domestic chef. Because the only way ever to really identify the true purpose of how good they are is submerging them under pressure. So I say it's no different than a live football game because it's about the intensity.
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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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Being a chef never seems like a job, it becomes a true passion.
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Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.
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If everyone could just cook properly I wouldn't have a problem.
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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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Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
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MasterChef Junior for me was about working closely with these kids and getting them to reeducate their parents to understand that food is as important educationally as Math and English and it's important that we don't take it for granted.
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I think pressure's healthy, and very few can handle it.
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My mum doesn't enjoy sometimes listening to me tell staff off, and I say to my mum, it's a kitchen, not a hair-dressing salon.
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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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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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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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I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.
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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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Being assertive and somewhat really firm has to be backed up with being fair.
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I hid myself in food.
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