Quote

Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!

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
Signs
Rude
Staff
Dirty
Leave
Bathrooms
Reason
Lighting
Good
Restaurant
Bathroom

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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 grew up in a funny way.
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Long Island for me, it's producing more chefs coming out of there than Paris.
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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.
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I was a naturally aggressive left-back, a cut-throat tackler.
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If everyone could just cook properly I wouldn't have a problem.
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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 came up from a difficult background.
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I shoot from the hip.
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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'm actually not really a breakfast person.
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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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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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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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Cooking a dish is fine cooking it under pressure is a completely different ballgame.
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The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or a domestic chef. Because the only way ever to really identify the true purpose of how good they are is submerging them under pressure. So I say it's no different than a live football game because it's about the intensity.
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When you cook under pressure you trade perfection.
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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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However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.
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We outsmarted ourselves and raised the bar even higher, I think.
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