You had to work tremendously hard. You had to have that commitment to training, you had to have that innate ability. It's similar in my profession as well. You can have the ability, but without the work, passion and the… — Paul Rankin Copy Share Image
What often separates the good from the great is a layer of innate ability, a gift, so it's partly that. There's many people with great gifts who don't work hard enough, or perhaps take it for granted, and therefore they… — Paul Rankin Copy Share Image
Part of being a great restaurant chef is having an ability to bring all those people together, rather like a captain on a rugby… — Paul Rankin Copy Share
The thing that gave me most pride about it was to see the smiles and the pride on my staff's faces, because a restaurant… — Paul Rankin Copy Share
There are many different types of people that end up coming to me and saying 'Yeah I want to cook.' Some of them successful,… — Paul Rankin Copy Share
Being a sport star and a chef both require passion, commitment, work and natural ability. — Paul Rankin Copy Share
You had to work tremendously hard. You had to have that commitment to training, you had to have that innate ability. It's similar in… — Paul Rankin Copy Share
There's a layer of satisfaction that I get from cooking that is more than the work itself. I think when you're too competitive sometimes… — Paul Rankin Copy Share
Some people who see cooking as a job. They got into cooking at some stage and they're sort of ticking along trying to get… — Paul Rankin Copy Share
It really helps if you've got something like cycling, walking, running or swimming that can let your body release all that tension and keep… — Paul Rankin Copy Share
A great cook is made from having a great sense of hospitality and trying to make people happy. Then there's natural talent. Perhaps you… — Paul Rankin Copy Share
Sometimes I think you can lose the joy in what you do. It becomes a sense of 'I've got to beat him, I've got… — Paul Rankin Copy Share
The work element comes into it as well - how much you train and how much work you put into your craft, in the… — Paul Rankin Copy Share
What often separates the good from the great is a layer of innate ability, a gift, so it's partly that. There's many people with… — Paul Rankin Copy Share
I wrote a mad, passionate letter to the best restaurant in the UK, Le Gavroche in London, and asked if I could work for… — Paul Rankin Copy Share
Sometimes someone coming in doesn't have the natural passion for it, but they find it through the coaching or mentoring I give them. I'm… — Paul Rankin Copy Share
Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a… — Paul Rankin Copy Share
