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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
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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
Trying
Dresses
Flip
Think
Cooking
Pitch
Thinking
Build
Restaurant
High
Laid
Five
Motion
Premier
Means
Restaurants
Burgers
Back
League
Caesar
Mean
Dress
Salad
More quotes by Gordon Ramsay
I want my kids to see me as Dad, for God's sake, not a television personality.
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I am a chef who happens to appear on the telly, that's it.
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I like finding talent. That's what really turns me on, I suppose.
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I came up from a difficult background.
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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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Cooking a dish is fine cooking it under pressure is a completely different ballgame.
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I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.
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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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I grew up in a funny way.
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Stay with what's happening locally. It's really important.
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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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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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I've been in New York for 15 months. Winning two stars in the Zagat number one best newcomer within ten months of opening in New York has taught me a big lesson.
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Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.
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Given that level of responsibility with your 25-year old or 35-year-old chef, it's just quite nice to see how they handled that exposure. Not every chef deals with it properly they get slightly excited, a little bit overconfident and then they miss out on the most important part.
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I'm quite a chauvinistic person.
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The kids now, on Junior, we educate the parents and it's quite a fascinating turnaround. You can just see the parents thinking, S - , 10 years ago I was eating so bad, and now I'm seeing it through the eyes of my kids at 9, 10 years of age. There is an upside to that side of reality TV. It's not all negative.
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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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Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being rude and so we ate because we were hungry, not ate because we had a choice in the fridge.
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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.
Gordon Ramsay