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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.

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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More quotes by Gordon Ramsay

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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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It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.
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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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I am happy for them all: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.
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If everyone could just cook properly I wouldn't have a problem.
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I am a chef who happens to appear on the telly, that's it.
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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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You know how arrogant the French are - extraordinary.
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You don't come into cooking to get rich.
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I'm quite a chauvinistic person.
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I've always said that I think females make the best chefs anywhere in the world.
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I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.
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I suppose your security is your success and your key to success is your fine palate.
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To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.
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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 was a naturally aggressive left-back, a cut-throat tackler.
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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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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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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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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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