Gordon Ramsay Quotes

Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.

I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.

Kitchens are hard environments and they form incredibly strong characters.

The problem with Yanks is they are wimps.

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

Push your limit to the absolute extreme.

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

There's no bigger pain anywhere in the world than a vegetarian.

I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

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.

In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you've cooked pasta properly for the first time it becomes second nature.

Best to start at the bottom & gradually climb up. It's much more fun, too.

Being assertive and somewhat really firm has to be backed up with being fair.

Being a chef never seems like a job, it becomes a true passion.

Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.

I am what I am. A fighter.

What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.

I've had a lot of success; I've had failures, so I learn from the failure.

I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.

Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.

Initially let your food do the talking. You'll be surprised how far you go in a short period of time.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.

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 exposure. Not every chef deals with it properly; they get slightly excited, a little bit overconfident and then they miss out on the most important part.

Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.

My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.

I'm Gordon Ramsay, for goodness sake: people know I'm volatile.

I suppose your security is your success and your key to success is your fine palate.

I'm actually not really a breakfast person.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

Being a chef is the best job in the world.

You don't come into cooking to get rich.

I am well aware that a chef is only as good as his last meal.

Stop taking things personally. Throughout the time with "Kitchen Nightmares" and "Hotel Hell," when they work, you don't get any praise. When they fail, you get blamed. You're f - ed either way, but it doesn't stop me doing them, I think.

My mum doesn't enjoy sometimes listening to me tell staff off, and I say to my mum, it's a kitchen, not a hair-dressing salon.

In any situation, location is crucial.

I act on impulse and I go with my instincts.

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.

Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!

When you cook under pressure you trade perfection.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

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, it's guaranteed it's from the chef's ponytail.

I hid myself in food.

I want my kids to see me as Dad, for God's sake, not a television personality.