Forecast for tomorrow? 100% chance of tears.

The beef is so undercooked, it’s starting to eat the fucking salad!

I feel like I’ve just given birth. I guess that’s the placenta. It’s ghastly.

That journey of coming back to the very top is better than actually being at the top. You find out so much about yourself and who your friends are.

All four of the children have grown up with that respect, and that, hey, if you want something in your life, you work hard for it.

We had four young kids at one stage, and you have to get them involved with more of the prep as opposed to the cooking. Sooner or later, they’re gonna have to use a knife. They’re gonna learn how to chop. And there are great, cheap kid’s knives that they can use and prep with.

I’ve never, ever, ever, ever, ever met someone I believe in as little as you.

On the personal front, obviously, you know, this industry fragments a lot of families. If there’s one thing I’ve learned with my children, teaching them how to cook early on in life has brought them closer to my industry. So if they’re gonna follow it as a career, they know how to cook.

I’ve been on my arse before, but I have a lot of determination, and I’m not weak.

If everyone could just cook properly I wouldn’t have a problem.

It’s fascinating watching the debates [of Hillary Clinton and Donald Trump], with the search for the new president. It’s like a car crash, unfolding in front of your eyes. The level of personal attacks!

Long Island for me, it’s producing more chefs coming out of there than Paris.

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

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 .

Chelsea has always been a foodie heaven and it will never change in that respect.

I love eating out. I don’t deny that. But I don’t want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

I came up from a difficult background.

I’m quite a chauvinistic person.

We have never done anything in a cynical fake way .

You used so much oil, the U.S. want to invade the f—ing plate.

Americans are far more vocal. In the U.K., if guests don’t have a good meal they often won’t complain, but you can guarantee you won’t see them again. Americans are far more likely to voice their complaints.

I don’t like a failure. I identify my own mistakes immediately. I don’t dwell on things. And I think dusting yourself down and becoming vulnerable is the key to my success because it keeps it fresh instead of becoming complacent.

I welcome that attitude. Can you name a sportsperson or an amazing success anywhere in the world that doesn’t have a bit of attitude?

In any situation, location is crucial.

I suppose I might be a player–coach nowadays. I’m a great teacher, and I enjoy teaching. But I’m glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.

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.

When you’re cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

We’re really ramping it up a notch with this new live cooking show each week, and i ca n’t wait for viewers to see the other surprises we have in store for each episode.

This is the next evolution in cooking competitions, it’s big and it’s bold, and i can’t wait for people to see it.

It’s quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

Anyone can open a restaurant. You just need a dinner party where everyone’s pissed and someone says, ‘Hey Tom, you should open a restaurant, this food’s delicious.

Baking with chocolate is similar to cooking with wine. You get out what you put in.

Put the emotion in the food, because it’s so much more rewarding down the line.

One lesson to any young chef out there: never mix family with business.

This Interaction Will Go Down In History As One Of The Sassiest Moments On Television.

I just want to die and fuck off to heaven with my filet steak.

You’re a great fucking talker.

I wish you would jump in the oven! That would make my life a lot easier!

You’re so in denial, you need therapy!

I have to laugh when someone calls me an *sshole. I’ve been called way worse.

I don’t have a temper, I have passion.

Our new Constitution is now established, and has an appearance that promises permanency; but in this world nothing can be said to be certain, except death and that you are going to royally h*ck up this beef wellington what don’t you understand about letting it rest.

I refuse to admit that mankind is so tragically bound to the starless midnight of racism and war that the bright daybreak of peace and brotherhood can never become a reality I believe that unarmed truth and unconditional love will have the final word. That said, this risotto is fucking shit, fuck off man.

I have a dream . . . that one day you will make an omelette that is at least barely fit to be eaten off the floor like a animal, you piece of shit.

Being a chef is the best job in the world.

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.

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

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.

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.

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.

If I relaxed, if I took my foot off the gas, I would probably die.

They say cats have nine lives. I’ve had 12 already and I don’t know how many more I’ll have.

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 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 like finding talent. That’s what really turns me on, I suppose.

Two key ingredients in any success: a quick learner and someone with a sharp brain.

Practice, practice, practice. Anyone can learn, but you need focus, proper understanding, and to go at the right pace, not running before you can walk.

You need to know what you’re aiming for in order to reach it.

You need to be f*cking stubborn to get to the top. I don’t give a sh*t who you are. It doesn’t just land in your lap. You just put your head down and become incredibly selfish.

The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.

We launched it in the London branch – phenomenal sausages, incredible eggs, homemade baked beans, black pudding – and it’s something I wanted to bring to Dubai.

No one saw the recession coming. The UK businesses were solid as a rock, but the issues we had were in Paris, New York and LA. For every pound we were making here we were losing two pounds abroad.

First of all, for me the secret is in the ingredients. You don’t need to start spending fortunes on organic foods and start becoming way over budget. The better the ingredient, the littler that needs doing to it.

To walk into an office and have your ‘good morning’ returned with a grunt and no eye contact is not my idea of a happy house. There is always time to acknowledge that Someone is more important than Something, even if it takes a couple of precious minutes.

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.

But I love women chefs: they are intelligent, they are fast learners, and they can be tough. As for the effect the have on the boys, its entirely positive. Put a woman in a kitchen and discipline will improve, if anything: the guys have being told off in front of the girls. It’s a playground thing – they just find it embarrassing.

It’s vulgar, coming from where I do, to talk about money.

I am a chef who happens to appear on the telly, that’s it.

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.

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.

Running started as a way of relaxing. It’s the only time I have to myself. No phones or e-mails or faxes.

I quite like that jeopardy, those up-against-the-wall odds. I don’t like it when it’s over-comfortable, too easy, something that can be done in two or three weeks. I like a challenge.

I was a naturally aggressive left-back, a cut-throat tackler.

We’re fragile, fragmented souls who are very sensitive to criticism.

I am the most unselfish chef in Britain today.

A recipe is a guideline. Adding, subtracting, evolving it – that is part of the pleasure.

My life has been an incredible rollercoaster ride.

We didn’t have a lot of money, so it was a very hard upbringing with very limited food on the table. We never sat down to a starter, main course and pudding and we had to eat everything we were given. There was no such thing as ‘don’t like’ in our family.

Even if they didn’t like my game, they must have still liked my attitude.

I was naturally aggressive.

I had a work ethic forced into me from the very first time I worked in a professional kitchen. I learned that you can’t do this job with half your mind.

I pay for perfection, not accidents and mistakes.

[On his mother] You have to admire the loyalty of a woman who puts her children first. And that’s where I get my determination from. From her, without a doubt.

You used so much thyme, Dr. Who arrived in the Tardis to save us all.

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

This is a really tough decision…’cause you’re both crap.

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.

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.

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 4.30pm and bath and change nappies.

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.

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.

You’re not a quitter? You’re not a fucking cook either.

You deserve a kick in the nuts.

You do seriously surprise me… you surprise me how shitty you are.

You give me them anemic bits of shit, I’ll fucking throw them up your ass sideways.

I’ll get you more pumpkin, I’ll ram it right up your ass.

I’ve never done drugs, so excitement is my adrenaline. Competitiveness keeps me going.

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 don’t have a temper, I have passion. I get frustrated and fucked off and wound up with idiots quickly, so I get straight to the point. Cut the bullshit. That’s healthy.

Growing up with an alcoholic father and watching your mother struggle to keep the family together gives you a big insight. I learned ruthless determination early on.

One minute you are shagging the prime minister, now you’re trying to shag me from behind!

Fuck off you, you fat useless sack of fucking yankee dankee doodle shit.

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 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.

The secret is to make sure the business is running to perfection, with or without me.

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

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’m not critic-proof, and I still take it personally, but I take it less personally now.

I didn’t get depressed, I don’t get depressed.

You don’t come into cooking to get rich.

You’re panicking like a herd of cows in a thunderstorm!

If I get served one more risotto, I swear to God!

Did you drop it? Why is it so salty? It’s like kissing a bloody sailor!

There is a level of snobbery and fickleness in L.A.

I shoot from the hip.

Loo doors without a decent, large hook are as infuriating as a lock that doesn’t offer you full protection.

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.

When you find a guy who is powerful, a big father figure, you latch onto him immediately.

I won’t let people write anything they want to about me.

I’ve got nothing to hide.

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

Focus on your customers and make that restaurant synonymous to where you are in terms of area.

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

So I’m not leaving until you laugh.

Every time I put a soufflé in the oven, I always pray.

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

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

I spend more time in the kitchen than I have in the dining room for obvious reasons; however, I just want to sit and indulge.

I don’t run restaurants that are out of control. We are about establishing phenomenal foot-holdings with talent.

I’m not a formulaic chef. It’s important to experiment and take risks.

Cooking is about making ordinary ingredients into extraordinary dishes.

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.

I’m a perfectionist, and I always think that I can do better. I’m never satisfied with the way things are.

I am what I am. A fighter. I’ll always be one.

Even if I were single, I could never maintain a relationship with a vegetarian. Their breath is just too smelly.

When you’re running a restaurant, you have to change with the times; otherwise, the times will change you.

Tana and I have a great marriage, even though we spend very little time together. The time we have together is quality, rather than quantity.

From an early age I understood that cooking was never going to be a job, it’s a passion. Poor old Antony Worrall Thompson, poor old Delia Smith, I don’t think the penny’s dropped yet!

I have to laugh when someone calls me an a*****e. I’ve been called far worse than that.

I’m Gordon Ramsay. Welcome to Hell’s Kitchen.

Loo doors without a decent, large hook are as infuriating as a lock that doesn’t offer you full protection.

Where’s the lamb sauce?!

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

I grew up in a funny way.

My father was a swim teacher. We used to swim before school, swim after school.

I swim like a fish and I have an amazing kick.

The most important lesson I’ve learned in the kitchen is to have patience. Good food takes time, and it’s worth the wait.

Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.

Aspire to be better than yesterday, not better than anyone else.

Push your limit to be the best. It’s not about competing with others, it’s about competing with yourself.

Chefs are like magicians – they transform raw ingredients into something magical.

Cooking is about enthusiasm, so it might look somewhat inconsistent such that it’s excessively self-assured to the unaided eye.

Cooking a dish is fine; cooking it under strain is a totally extraordinary ballgame.

Being a culinary expert never appears to be an occupation; it turns into genuine enthusiasm.

Best to begin at the base and step by step move up. It’s considerably more fun, as well.

Being a culinary specialist is the best work on the planet.

This fish is so raw, he’s still finding Nemo!

I wouldn’t trust you running a bath let alone a restaurant.

Honestly, chimichanga… Chimi-chuck it in the bin!

You put so much ginger in this, it’s a Weasley!

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.

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

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

Don’t just stand there like a big fucking muffin!

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.

Eh! All of you! come here!! taste it! taste it, taste it, taste it!!!

Kitchens are hard environments and they form incredibly strong characters.

Stop taking things personally.

When you cook under pressure, you trade perfection.

I’d like to think I’m a great teacher.

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

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

Why Did The Chicken Cross The Road? Because You Didn’t F****** Cook It!

This Pizza Is So Disgusting, If You take It To Italy, You’ll Get Arrested.

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.

Push your limit to the absolute extreme.

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

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.

I think pressure’s healthy, and very few can handle it.

Right, I’ll get you more pumpkin and I’ll ram it right up your fucking arse. Would you like it whole or diced?

Right now, I’d rather eat poodle shit than put that in my mouth.

Are we making a soup or trying to summon a demon?

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

It’s so fucking raw it’s still got its wool on it!

Cooking today is a young man’s game, I don’t give a bollocks what anyone says.

You added so much salt and pepper I can hear the dish singing ‘Push It.

The problem with Yanks is they are wimps.

I wouldn’t trust you running a bath let alone a restaurant.