Quotes By Gordon Ramsay

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

When you cook under pressure you trade perfection.

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

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.

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.

The problem with Yanks is they are wimps.

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

I came up from a difficult background.

I am the most unselfish chef in Britain today.

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.

No one saw the recession coming.

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

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.

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.