Quotes By Gordon Ramsay

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

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 4:30 and bath and change nappies.

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.

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.

I'm quite a chauvinistic person.

I am what I am. A fighter.

I'm Gordon Ramsay, for goodness sake: people know I'm volatile.

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

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 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.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

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

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.

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.

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

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

When you cook under pressure you trade perfection.

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

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

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

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.

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.

Kitchens are hard environments and they form incredibly strong characters.

I hid myself in food.

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

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.

The problem with Yanks is they are wimps.