Quotes By 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.

You don't come into cooking to get rich.

You know how arrogant the French are - extraordinary.

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.

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

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

Kitchens are hard environments and they form incredibly strong characters.

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

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

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.

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

The problem with Yanks is they are wimps.

I am the most unselfish chef in Britain today.

I came up from a difficult background.

I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

I hid myself in food.

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.

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.

No one saw the recession coming.

I've got nothing to hide.

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.

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

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

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

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.

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

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

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