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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
Across
Years
Program
Way
Happened
Think
Four
Implemented
Thinking
Lasts
Junior
Last
Juniors
Three
Fifth
Kids
Schools

More quotes by Gordon Ramsay

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I actually quite like [social media]. It's spontaneous, you don't really have to commit to it and I enjoy the interaction. Also, I have never sworn on there, not once.
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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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I've had a lot of success I've had failures, so I learn from the failure.
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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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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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Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.
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Stay with what's happening locally. It's really important.
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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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I want my kids to see me as Dad, for God's sake, not a television personality.
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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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If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.
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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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We launched it in the London branch - phenomenal sausages, incredible eggs, homemade baked beans, black pudding - and it's something I wanted to bring to Dubai.
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It has always stood for f***ing great food.
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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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The thing is, I can teach. I can teach bloody well. So few chefs have that level of generosity. I demand a lot, a f***ing hell of a lot, but I give a lot back.
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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 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 won't let people write anything they want to about me.
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I think pressure's healthy, and very few can handle it.
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