Gordon Ramsay
Cooking today is a young man's game, I don't give a bollocks what anyone says.
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.
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.
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.
No one saw the recession coming.
If I relaxed, if I took my foot off the gas, I would probably die.
It's vulgar, coming from where I do, to talk about money.
There is a level of snobbery and fickleness in L.A.
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.
Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.Collection: Giving Up
Being a chef never seems like a job, it becomes a true passion.Collection: Jobs
There's no bigger pain anywhere in the world than a vegetarian.Collection: Pain
Push your limit to the absolute extreme.Collection: Limits
However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.Collection: Memories
Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.Collection: Mean
Initially let your food do the talking. You'll be surprised how far you go in a short period of time.Collection: Talking
Best to start at the bottom & gradually climb up. It's much more fun, too.Collection: Fun
Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.Collection: Skills
Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.Collection: Successful
Being a chef is the best job in the world.Collection: Jobs
I've always said that I think females make the best chefs anywhere in the world.Collection: Thinking
Being assertive and somewhat really firm has to be backed up with being fair.Collection: Assertive
If you think customers are impatient in New York, wait to you see how impatient they are here in L.A.Collection: New York
Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being rude and so we ate because we were hungry, not ate because we had a choice in the fridge.Collection: Mom
If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.Collection: Mean
Having worked my a - off over here for the last 10 years really hard, really f - ing hard, to see that unfolding every Tuesday and then watching the interviews, and the Megyn Kelly ... It's just extraordinary. It's quite a horrible situation because something needs to happen to stop this thing [Donald Trump] from becoming one of the most embarrassing scenarios ever in the history of politics.Collection: Becoming One
If everyone could just cook properly I wouldn't have a problem.Collection: Problem
Why can't it be a curriculum? Why can't it be a life skill that they learn just to look after themselves in terms of a healthy way of eating? I think we need to shake up that whole curriculum and give them a little bit more of a lifestyle early on, before they leave school at 18.Collection: School
That's what we do on "MasterChef," on "Junior." No school teachers, no parents, let it go. You're going to go on a challenge. We're going to go to hell and back, and we're going to have some bumps.Collection: Teacher
What you're experiencing now [on "MasterChef," on "Junior"] is what life's going to be like for the next four, five decades. You're going to go through those bumps. Bringing you back in contention and giving you that kind of confidence, they're huge. But they let it go, there's no fear, they're naughty, they're rude, and they know there's no parents and there's no school teacher so they can have fun, and it shows.Collection: Teacher
That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where they say, "Hey, Bill, your food's great. You should buy yourself a restaurant." That's not right. Taking it less personally.Collection: Party
When you have the arrogance, the confidence and you can't cook, then you're only going to look stupid.Collection: Stupid
Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.Collection: Running
Being on a soccer pitch is not the same as being in a kitchen when things are going wrong.Collection: Soccer
Bake some bread. Make a focaccia bread or bake a whole mill loaf. Do something creative, and then put the labor of love into it in the beginning. When you take that bread out of the oven and you eat it an hour- and- a- half, two- hours later, you start to appreciate it more and then you eat less because you worked so hard to make it, you appreciate it in a much better way.Collection: Two
I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.Collection: Creative
I am happy for them all: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.Collection: Jason
The amount of customers who take pictures before they eat is insane.Collection: Insane
Another person tattooed my face on their calf. When they tense, the face moves! That is messed up.Collection: Moving
Someone sent me a picture of my name that was tattooed on their a***! The first thing I said was, the least you could have done was spell it properly!Collection: Names
[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.Collection: Trends
Videoing, lifting it, prodding it, and five minutes later they might even eat it! That first approach to the naked eye is crucial, so when you see pictures coming through on your social media, it does push you to be a little more creative and raise the bar a little bit higher.Collection: Eye
The thing is, I can teach. I can teach bloody well. So few chefs have that level of generosity. I demand a lot, a f***ing hell of a lot, but I give a lot back.Collection: Giving
The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.Collection: Issues
I hate it when people just downright copy. I hate it.Collection: Hate
[My kids] don't need to cook to keep me happy. It's my job as dad to create opportunities so that they can find their passion. Forget about money, find what you really want to do with your life.Collection: Jobs
A lot of people think that I am only in town when I'm doing the publicity circuit, but I actually come [Bread Street] regularly. I just don't publicise it.Collection: Thinking
You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."Collection: Thinking
There's nothing new. I think that's the weird thing for me. Over the last couple of months, the keep-fit shows, and then at the end of it you get to lose weight and one of you is going to win a million dollars - that's not real. In many ways, even 10 years ago that wouldn't have worked.Collection: Couple