Top 50+ Gordon Ramsay Quotes

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Gordon Ramsay is a world-renowned chef, restauranteur, food writer and television star, who was born on the 8th November 1966 in Johnstone, Scotland, but was raised in England. He is considered to be one of the most influential chefs in the UK and across the world and the success of his restaurants back that up. Ramsay’s restaurants have collected 16 Michelin stars in total, currently holding approximately 7 of these and his restaurants have been at some of the most iconic locations, including is the three-star location in Chelsea.

He is instantly recognisable on television, widely known for his fiery and blunt approach to the kitchen, as well as the use of swear words. His catalogue of TV shows includes Hell’s Kitchen, The F Word and Kitchen nightmares, all of which has been created in multiple countries including the UK and the United States. His work has even led to him winning a 2005 Bafta.

Ramsay is a successful businessman and personality and a lot can be learned from his statements, actions and quotations collected to date. Whilst not always family-friendly, they certainly pack a punch and are full of meaning, so take note and see which ones inspire you!

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

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

3. The problem with Yanks is they are wimps

4. I hid myself in food

5. 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

6. 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

7. 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

8. 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

9. 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

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

11. I am a grafter

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

13. I didn’t get depressed, I don’t get depressed

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

15. Cooking today is a young man’s game, I don’t give a bollocks what anyone says

16. I’m quite a chauvinistic person

17. 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

18. 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

19. As a soccer player, I wanted an FA Cup winner’s medal. As an actor you want an Oscar. As a chef it’s three-Michelin’s stars, there’s no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate

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

21. Kitchens are hard environments and they form incredibly strong characters
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

22. 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

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

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

25. 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

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

27. I won’t let people write anything they want to about me

28. 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

29. You know how arrogant the French are – extraordinary

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

31. I mean, families are weird

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

33. 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

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

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

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

37. 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

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

39. I act on impulse and I go with my instincts

40. 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

41. I shoot from the hip

42. I am what I am. A fighter

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

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

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

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

47. I am the most unselfish chef in Britain today

48. When you cook under pressure you trade perfection

49. There’s a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family

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

51. I grew up in a funny way

52. I came up from a difficult background

53. You don’t come into cooking to get rich

54. I’d like to think I’m a great teacher

55. No one saw the recession coming

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

57. I’ve got nothing to hide

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

59. 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

60. 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

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