Gordon Ramsay
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.Collection: Family
I've had a lot of success; I've had failures, so I learn from the failure.Collection: Success
I swim like a fish and I have an amazing kick.Collection: Fitness
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.Collection: Dad
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.Collection: Romantic
I want my kids to see me as Dad, for God's sake, not a television personality.Collection: Dad
I'd like to think I'm a great teacher.Collection: Teacher
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.Collection: Work
My father was a swim teacher. We used to swim before school, swim after school.Collection: Teacher
I hid myself in food.Collection: Food
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.
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.
When you cook under pressure you trade perfection.
I'm Gordon Ramsay, for goodness sake: people know I'm volatile.
I am what I am. A fighter.
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
I act on impulse and I go with my instincts.
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.
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.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
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.
I suppose your security is your success and your key to success is your fine palate.
I shoot from the hip.
I am a chef who happens to appear on the telly, that's it.
I'm not critic-proof, and I still take it personally, but I take it less personally now.
You know how arrogant the French are - extraordinary.
You don't come into cooking to get rich.
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 won't let people write anything they want to about me.
Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.
I came up from a difficult background.
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.
I was a naturally aggressive left-back, a cut-throat tackler.
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.
When you find a guy who is powerful, a big father figure, you latch onto him immediately.
I am a grafter.
They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.
Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
I grew up in a funny way.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
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.
I'm quite a chauvinistic person.
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 mean, families are weird.
I am the most unselfish chef in Britain today.
I didn't get depressed, I don't get depressed.
The problem with Yanks is they are wimps.
I've got nothing to hide.