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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.
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
Nature
Cooking
Littles
Confidence
Little
Second
Firsts
Becomes
First
Bits
Cooked
Time
Create
Pasta
Start
Phenomenal
Order
Properly
More quotes by Gordon Ramsay
I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.
Gordon Ramsay
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.
Gordon Ramsay
If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.
Gordon Ramsay
Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
Gordon Ramsay
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.
Gordon Ramsay
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.
Gordon Ramsay
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.
Gordon Ramsay
Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.
Gordon Ramsay
That's what we do on MasterChef, on Junior. No school teachers, no parents, let it go. You're going to go on a challenge. We're going to go to hell and back, and we're going to have some bumps.
Gordon Ramsay
Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.
Gordon Ramsay
There's a side to reality TV that is part education, as well. I've seen that since doing MasterChef Junior, in terms of the effect it has on the confidence given these young kids from 8 to 13, a quality life skill. Even if they never pursue cooking as a job or a career, just learning how to cook for yourself sets you up in a good place.
Gordon Ramsay
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.
Gordon Ramsay
To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.
Gordon Ramsay
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.
Gordon Ramsay
Cooking today is a young man's game, I don't give a bollocks what anyone says.
Gordon Ramsay
Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
Gordon Ramsay
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
Gordon Ramsay
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.
Gordon Ramsay
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
Gordon Ramsay
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.
Gordon Ramsay
