I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can… — Gordon Ramsay Copy Share Image
The thing is, I can teach. I can teach bloody well. So few chefs have that level of generosity. I demand a… — Gordon Ramsay Copy Share Image
If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller. — Gordon Ramsay Copy Share Image
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 Copy Share Image
Two key ingredients in any successful chef: a quick learner and someone with a sharp brain. — Gordon Ramsay Copy Share Image
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your… — Gordon Ramsay Copy Share Image
Everything has to be done for a reason, and everything has to be done to make sense in terms of running a… — Gordon Ramsay Copy Share Image
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency… — Gordon Ramsay Copy Share Image
If a chef says to you that he sits down and eats dinner before service, then it's bulls***. And if they do,… — Gordon Ramsay Copy Share Image
Something you need to do three times a day, seven days a week, and something you need to stop worrying about. If… — Gordon Ramsay Copy Share Image
It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last… — Gordon Ramsay Copy Share Image
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's… — Gordon Ramsay Copy Share Image
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… — Gordon Ramsay Copy Share Image
What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they… — Gordon Ramsay Copy Share Image
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality… — Gordon Ramsay Copy Share Image
However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal… — Gordon Ramsay Copy Share Image
You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion… — Gordon Ramsay Copy Share Image
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve. — Gordon Ramsay Copy Share Image
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent. — Gordon Ramsay Copy Share Image
I don't run restaurants that are out of control. We are about establishing phenomenal foot holdings with talent. — Gordon Ramsay Copy Share Image
How many restaurants do we know across the world that customers visit once and once only? — 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
Cooking a dish is fine; cooking it under pressure is a completely different ballgame. — 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
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
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
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
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
Focus on your customers and make that restaurant synonymous to where you are in terms of area. — Gordon Ramsay Copy Share Image
I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would… — 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
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
I still love football, though, and I think cooking is like football. It's not a job, it's a passion. When you become… — Gordon Ramsay Copy Share Image
Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being… — Gordon Ramsay Copy Share Image
In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you've cooked pasta properly for… — 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
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
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
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
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 Image
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 Image
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 Image
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 Image
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 Image
When you have the arrogance, the confidence and you can't cook, then you're only going to look stupid. — 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" -it is… — Gordon Ramsay Copy Share Image
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 Image
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 Image
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 Image
![“Something you need to do three times a day, seven days a week, and something you need to stop worrying about. If [kids] don't know how to cook, they go to junk, and then the junk becomes addictive, and then all of a sudden they're left with no choice.” quote by Gordon Ramsay](https://sms4smile.com/quotes/img-quotes/204/gordon-ramsay-2052_choices_something-you-need-to-do-three-times-a-d_891164.jpg)
![“[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/quotes/img-quotes/cba/gordon-ramsay-2052_chef_molecular-gastronomy-was-a-great-trend-b_513902.jpg)
![“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.” quote by Gordon Ramsay](https://sms4smile.com/quotes/img-quotes/b2e/gordon-ramsay-2052_beats_i-think-to-chelsea-s-handler-point-i-sti_89338.jpg)
![“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 never sworn on there, not once.” quote by Gordon Ramsay](https://sms4smile.com/quotes/img-quotes/a5f/gordon-ramsay-2052_commit_i-actually-quite-like-social-media-it-s_183199.jpg)