Gordon Ramsay
- Country : United Kingdom
- Profession :Chef
- DOB: 1966-11-08
Gordon Ramsay is a renowned British chef, television personality, and restaurateur. Born on November 8, 1966, in Johnstone, Scotland, Ramsay has achieved worldwide fame for his culinary skills and fiery persona. He earned multiple Michelin stars for his restaurants, including the three-starred Restaurant Gordon Ramsay in London. Ramsay’s television career took off with shows like “Hell’s Kitchen,” “MasterChef,” and “Kitchen Nightmares,” where his tough-love approach became iconic. He’s authored numerous cookbooks and expanded his restaurant empire globally. Beyond his culinary prowess, Ramsay is known for philanthropic efforts, including supporting aspiring chefs through various initiatives. His influence in the culinary world remains undeniable.
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.
Author: Gordon RamsayAll 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.
Author: Gordon RamsayWe 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.
Author: Gordon RamsayOn 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.
Author: Gordon RamsayI’ve been on my arse before, but I have a lot of determination, and I’m not weak.
Author: Gordon RamsayIt’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!
Author: Gordon RamsayCan you imagine the headlines if I gave someone food poisoning? They’d hang me off Tower Bridge by my ballbag!
Author: Gordon RamsayWhat’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 .
Author: Gordon RamsayChelsea has always been a foodie heaven and it will never change in that respect.
Author: Gordon RamsayI 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.
Author: Gordon RamsayAmericans 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.
Author: Gordon RamsayI 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.
Author: Gordon RamsayI welcome that attitude. Can you name a sportsperson or an amazing success anywhere in the world that doesn’t have a bit of attitude?
Author: Gordon RamsayI 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.
Author: Gordon RamsayI’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.
Author: Gordon RamsayWhen you’re cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
Author: Gordon RamsayWe’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.
Author: Gordon RamsayThis is the next evolution in cooking competitions, it’s big and it’s bold, and i can’t wait for people to see it.
Author: Gordon RamsayIt’s quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
Author: Gordon RamsayAnyone 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.
Author: Gordon RamsayBaking with chocolate is similar to cooking with wine. You get out what you put in.
Author: Gordon RamsayPut the emotion in the food, because it’s so much more rewarding down the line.
Author: Gordon RamsayThis Interaction Will Go Down In History As One Of The Sassiest Moments On Television.
Author: Gordon RamsayOur 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.
Author: Gordon RamsayI 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.
Author: Gordon RamsayI 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.
Author: Gordon RamsayMy 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.
Author: Gordon RamsayStopping the junk food and Eating well is partially about cooking well and having the skills to do that.
Author: Gordon RamsayIn 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.
Author: Gordon RamsayHowever 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.
Author: Gordon RamsayIt’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.
Author: Gordon RamsayThey say cats have nine lives. I’ve had 12 already and I don’t know how many more I’ll have.
Author: Gordon RamsayI’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.
Author: Gordon RamsayI 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.
Author: Gordon RamsayTwo key ingredients in any success: a quick learner and someone with a sharp brain.
Author: Gordon RamsayPractice, practice, practice. Anyone can learn, but you need focus, proper understanding, and to go at the right pace, not running before you can walk.
Author: Gordon RamsayYou 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.
Author: Gordon RamsayThe level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
Author: Gordon RamsayWe 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.
Author: Gordon RamsayNo 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.
Author: Gordon RamsayFirst 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.
Author: Gordon RamsayTo 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.
Author: Gordon RamsayI 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.
Author: Gordon RamsayBut 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.
Author: Gordon RamsayWe 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.
Author: Gordon RamsayWhen 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.
Author: Gordon RamsayRunning started as a way of relaxing. It’s the only time I have to myself. No phones or e-mails or faxes.
Author: Gordon RamsayI 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.
Author: Gordon RamsayA recipe is a guideline. Adding, subtracting, evolving it – that is part of the pleasure.
Author: Gordon RamsayWe 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.
Author: Gordon RamsayI 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.
Author: Gordon Ramsay[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.
Author: Gordon RamsayWould I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
Author: Gordon RamsayI 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.
Author: Gordon RamsayMy 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.
Author: Gordon RamsayI’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.
Author: Gordon RamsayFind 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.
Author: Gordon RamsayThe 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.
Author: Gordon Ramsay