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
Initially let your food do the talking. You'll be surprised how far you go in a short period of time. — Gordon Ramsay Copy Share Image
[ Full English breakfast] it's what we grew up with! It is the one big treat that the kids get on the… — Gordon Ramsay Copy Share Image
Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment,… — Gordon Ramsay Copy Share Image
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye. — Gordon Ramsay Copy Share Image
Very few restaurants do five services a day - breakfast, lunch, afternoon tea, cocktail, theatre and dinner - and because of that… — Gordon Ramsay Copy Share Image
Stopping the junk food and Eating well is partially about cooking well and having the skills to do that. — 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
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
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
First of all, for me the secret is in the ingredients. You don't need to start spending fortunes on organic foods and… — 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… — Gordon Ramsay Copy Share Image
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do… — Gordon Ramsay Copy Share Image
I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and 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
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
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
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
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
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
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
Two key ingredients in any successful chef: a quick learner and someone with a sharp brain. — 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
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent. — 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
When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and… — Gordon Ramsay Copy Share Image
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures… — Gordon Ramsay Copy Share Image
The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef… — 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… — Gordon Ramsay Copy Share Image
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,… — 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
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
That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where… — Gordon Ramsay Copy Share Image
My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the… — 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
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
![“[ Full English breakfast] it's what we grew up with! It is the one big treat that the kids get on the weekend - it's good family time.” quote by Gordon Ramsay](https://sms4smile.com/quotes/i/3e8/gordon-ramsay-2052_bigs_full-english-breakfast-it-s-what-we-grew_1331925.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/i/cba/gordon-ramsay-2052_chef_molecular-gastronomy-was-a-great-trend-b_513902.jpg)
![“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/i/204/gordon-ramsay-2052_choices_something-you-need-to-do-three-times-a-d_891164.jpg)
