Don't just stand there like a big fucking muffin!
Eh! All of you! come here!! taste it! taste it, taste it, taste it!!!
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.
If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
Don't take it personally. Just take it seriously.
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
That's common sense Joe! And your tiny mind is not common!
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.
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.
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.
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. Gordon Ramsay
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.
I've had a lot of success; I've had failures, so I learn from the failure.
When you cook under pressure you trade perfection.
You don't come into cooking to get rich.
You’ve got to kiss arse to get somewhere, to learn. Clock-watchers are no good at kissing arse.
Kitchens are hard environments and they form incredibly strong characters.
I suppose your security is your success and your key to success is your fine palate.
I'm Gordon Ramsay, for goodness sake: people know I'm volatile.
Addicts are selfish, the most selfish people you’ll ever meet. And self-pitying. And manipulative. Always making promises they’ll never keep. They disgust me.
I recall when we opened in New York how the designer locks were impossible to slide shut, often leading to a difficult encounter no matter which side of the door you were on.
Loo doors without a decent, large hook are as infuriating as a lock that doesn’t offer you full protection.
It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.
No one saw the recession coming.
I shoot from the hip.
I swim like a fish and I have an amazing kick.
There is a level of snobbery and fickleness in L.A.
I am a grafter.
