GORDON RAMSAY QUOTES

"Stop taking things personally."
Gordon Ramsay
Gordon Ramsay
British chef & television personality

Gordon Ramsay Quotes on Ideal Chef Qualities:

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.

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

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

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.

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

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

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.

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

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.

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

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

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

Gordon Ramsay Quotes on Cooking and Life:

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.
Initially let your food do the talking. You’ll be surprised how far you go in a short period of time.
Being a chef never seems like a job, it becomes a true passion.
Instead of letting the situation dictate our decisions, we must dictate the situation.
The problem with Yanks is they are wimps.
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.
Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.
Push your limit to the absolute extreme.
They say cats have nine lives. I’ve had 12 already and I don’t know how many more I’ll have.
Focus on your customers and make that restaurant synonymous to where you are in terms of area.
Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
Stopping the junk food and eating well is partially about cooking well and having the skills to do that.

About

GORDON RAMSAY

Gordon Ramsay is a British chef and restaurateur. He also works as a writer, television personality and food critic. Besides being a contributor to the food-and-drink column to The Times’ Saturday magazine, he is an author of 26 books. Restaurant Gordon Ramsay, his signature restaurant based in Chelsea of London has held three Michelin stars since 2001.

Ramsey rose to fame on the British television miniseries Boiling Point in 1998. He has also worked in Hell’s Kitchen, The F Word, and Ramsay’s Kitchen Nightmares, MasterChef, MasterChef Junior and other TV series in different capacities. Ramsay’s Kitchen Nightmares won BAFTA for Best Feature at the 2005 British Academy Television Awards.

Ramsay’s flagship restaurant, Restaurant Gordon Ramsay, was voted London’s top restaurant in Harden’s for eight years straight between 2001-2007. In 2006, he was appointed Officer of the Order of the British Empire (OBE) by Queen Elizabeth II for services to the hospitality industry.