Quotes By Gordon Ramsay

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'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.

No one saw the recession coming.

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'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.

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.

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

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

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.

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.

I'd like to think I'm a great teacher.

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.

Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.

I shoot from the hip.

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.

I act on impulse and I go with my instincts.

I mean, families are weird.

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

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

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.