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.
I hid myself in food.
I've got nothing to hide.
I'm not critic-proof, and I still take it personally, but I take it less personally now.
I'd like to think I'm a great teacher.
I came up from a difficult background.
My father was a swim teacher. We used to swim before school, swim after school.
They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.
I won't let people write anything they want to about me.
It's vulgar, coming from where I do, to talk about money.
I want my kids to see me as Dad, for God's sake, not a television personality.
The problem with Yanks is they are wimps.
Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.
I mean, families are weird.
I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.
I was a naturally aggressive left-back, a cut-throat tackler.
I didn't get depressed, I don't get depressed.
I grew up in a funny way.
You know how arrogant the French are - extraordinary.
I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.
We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.
Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
I am the most unselfish chef in Britain today.
If I relaxed, if I took my foot off the gas, I would probably die.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
I still love football, though, and I think cooking is like football. It's not a job, it's a passion. When you become good at it, it's a dream job and financially you need never to worry. Ever.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
I am a chef who happens to appear on the telly, that's it.
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
I act on impulse and I go with my instincts.
Cooking today is a young man's game, I don't give a bollocks what anyone says.
I'm quite a chauvinistic person.
When you find a guy who is powerful, a big father figure, you latch onto him immediately.
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.
I am what I am. A fighter.
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.
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.
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.
When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.
My wife, a schoolteacher, very disciplined. If you think I'm tough, trust me, and wait till you see when the children are on the naughty step. It's hilarious. So we decided that I'm going to work like a donkey and provide amazing support for the family.
