Quote

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
Sometimes
Bits
Handler
Needs
Support
Rein
Kind
Point
Chelsea
Way
Stills
Reins
Think
Still
Directing
Thinking
Littles
Welcome
Like
Little
Beat
Need
Beats

More quotes by Gordon Ramsay

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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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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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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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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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I act on impulse and I go with my instincts.
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I won't let people write anything they want to about me.
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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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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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From 16 to 26, no one really knows what they want to do for the rest of their life at that age. Latin's not f - ing one of them.
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We outsmarted ourselves and raised the bar even higher, I think.
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I still love football, though, and I think cooking is like football. It's not a job, it's a passion. When you become good at it, it's a dream job and financially you need never to worry. Ever.
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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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In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you've cooked pasta properly for the first time it becomes second nature.
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You know how arrogant the French are - extraordinary.
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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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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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We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.
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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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Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
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Focus on your customers and make that restaurant synonymous to where you are in terms of area.
Gordon Ramsay