Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in. — Gordon Ramsay Copy Share Image
Cooking today is a young man's game, I don't give a bollocks what anyone says. — Gordon Ramsay Copy Share Image
Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last… — Gordon Ramsay Copy Share Image
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when… — Gordon Ramsay Copy Share Image
Focus on your customers and make that restaurant synonymous to where you are in terms of area. — Gordon Ramsay Copy Share Image
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 Copy Share Image
Cooking a dish is fine; cooking it under pressure is a completely different ballgame. — Gordon Ramsay Copy Share Image
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did. — Gordon Ramsay Copy Share Image
Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely. — Gordon Ramsay Copy Share Image
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them. — Gordon Ramsay Copy Share Image
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first… — Gordon Ramsay Copy Share Image
That's what we do on "MasterChef," on "Junior." No school teachers, no parents, let it go. You're going to go on a… — Gordon Ramsay Copy Share Image
If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the… — Gordon Ramsay Copy Share Image
[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now… — Gordon Ramsay Copy Share Image
I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven,… — Gordon Ramsay Copy Share Image
Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the… — Gordon Ramsay Copy Share Image
Why can't it be a curriculum? Why can't it be a life skill that they learn just to look after themselves in… — Gordon Ramsay Copy Share Image
Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to… — Gordon Ramsay Copy Share Image
Bake some bread. Make a focaccia bread or bake a whole mill loaf. Do something creative, and then put the labor of… — Gordon Ramsay Copy Share Image
First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast"… — Gordon Ramsay Copy Share Image
There's a side to reality TV that is part education, as well. I've seen that since doing "MasterChef Junior," in terms of… — Gordon Ramsay Copy Share Image
The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or… — Gordon Ramsay Copy Share Image
It's learning your craft and understanding what it takes to survive in this industry. On the back of exposure from TV to… — Gordon Ramsay Copy Share Image
What you're experiencing now [on "MasterChef," on "Junior"] is what life's going to be like for the next four, five decades. You're… — Gordon Ramsay Copy Share Image
Kitchens are hard environments and they form incredibly strong characters. — Gordon Ramsay Copy Share Image
I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to… — Gordon Ramsay Copy Share Image
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… — Gordon Ramsay Copy Share
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… — Gordon Ramsay Copy Share
Certainly in business terms, considering how thriving the market is. Understanding what people want is essential. We have a team on the ground whose… — Gordon Ramsay Copy Share
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… — Gordon Ramsay Copy Share
I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and… — Gordon Ramsay Copy Share
When you have the arrogance, the confidence and you can't cook, then you're only going to look stupid. — Gordon Ramsay Copy Share
First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is… — Gordon Ramsay Copy Share
However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes… — Gordon Ramsay Copy Share
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… — Gordon Ramsay Copy Share
I actually quite like [social media]. It's spontaneous, you don't really have to commit to it and I enjoy the interaction. Also, I have… — Gordon Ramsay Copy Share
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level… — Gordon Ramsay Copy Share
Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag! — Gordon Ramsay Copy Share
Being on a soccer pitch is not the same as being in a kitchen when things are going wrong. — Gordon Ramsay Copy Share
![“[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.” quote by Gordon Ramsay](https://sms4smile.com/q/img-quotes/cba/gordon-ramsay-2052_chef_molecular-gastronomy-was-a-great-trend-b_513902.jpg)
![“What you're experiencing now [on "MasterChef," on "Junior"] is what life's going to be like for the next four, five decades. You're going to go through those bumps. Bringing you back in contention and giving you that kind of confidence, they're huge. But they let it go, there's no fear, they're…” quote by Gordon Ramsay](https://sms4smile.com/q/img-quotes/b75/gordon-ramsay-2052_bumps_what-you-re-experiencing-now-on-masterch_3150731.jpg)
