Gordon Ramsay
It has always stood for f***ing great food.Collection: Great Food
There's a side to reality TV that is part education, as well. I've seen that since doing "MasterChef Junior," in terms of the effect it has on the confidence given these young kids from 8 to 13, a quality life skill. Even if they never pursue cooking as a job or a career, just learning how to cook for yourself sets you up in a good place.Collection: Jobs
We have never done anything in a cynical fake wayCollection: Fake
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.Collection: Consistency
Chelsea has always been a foodie heaven and it will never change in that respect.Collection: Heaven
When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.Collection: League
I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.Collection: Teacher
MasterChef Junior for me was about working closely with these kids and getting them to reeducate their parents to understand that food is as important educationally as Math and English and it's important that we don't take it for granted.Collection: Kids
Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'Collection: Success
It's shocking that so many children still live in fear as a result of violence in the home, and don't know who to turn to for help and support. As a child survivor of domestic violence I can remember the fear and isolation. I'm delighted to support the Hideout, the new Women's Aid website for children and young people. I know it could have made a real difference to me and will provide great comfort and support to thousands of children.Collection: Children
I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.Collection: Kitchen
I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.Collection: Want
I like finding talent. That's what really turns me on, I suppose.Collection: Talent
Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.Collection: Past
The secret is to make sure the business is running to perfection, with or without me.Collection: Running
[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.Collection: Islands
It's amazing. Long Island, I don't know really. It's quite a fascinating area.Collection: Islands
I think reality TV now needs a big kick up the a - to get creative and be meaningful, I think. Otherwise, people are becoming famous for having no talent, based on pure exposure. That's the grating part.Collection: Meaningful
Certainly in business terms, considering how thriving the market is. Understanding what people want is essential. We have a team on the ground whose job it is to keep tabs on what's good, whether it's a tapas bar in Barcelona, or an amazing fish and chip shop in Yorkshire.Collection: Jobs
If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.Collection: Lasts
To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.Collection: Dream
It's fascinating watching the debates [of Hillary Clinton and Donald Trump], with the search for the new president. It's like a car crash, unfolding in front of your eyes. The level of personal attacks!Collection: Eye
How are these people deserving huge payouts for losing weight when they should have done it without the camera or without a team helping them? Then, six months later you go back and find out where they are, and they're in a worse state than they were in before they joined the f - ing show. Then they blame the producer.Collection: Team
The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or a domestic chef. Because the only way ever to really identify the true purpose of how good they are is submerging them under pressure. So I say it's no different than a live football game because it's about the intensity.Collection: Football
I think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.Collection: Thinking
[I spend a] lot [time travelling]. Between the restaurants, filming for TV, producing MasterChef, seeing the kids... it's pretty constant.Collection: Kids
We launched it in the London branch - phenomenal sausages, incredible eggs, homemade baked beans, black pudding - and it's something I wanted to bring to Dubai.Collection: Dubai
How many restaurants do we know across the world that customers visit once and once only?Collection: World
I actually quite like [social media]. It's spontaneous, you don't really have to commit to it and I enjoy the interaction. Also, I have never sworn on there, not once.Collection: Media
[ Full English breakfast] it's what we grew up with! It is the one big treat that the kids get on the weekend - it's good family time.Collection: Kids
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.Collection: Support
If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.Collection: Nuts
Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in.Collection: Unique
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.Collection: Cooking
Something you need to do three times a day, seven days a week, and something you need to stop worrying about. If [kids] don't know how to cook, they go to junk, and then the junk becomes addictive, and then all of a sudden they're left with no choice.Collection: Kids
Very few restaurants do five services a day - breakfast, lunch, afternoon tea, cocktail, theatre and dinner - and because of that we can offer something for everyone.Collection: Lunch
If a chef says to you that he sits down and eats dinner before service, then it's bulls***. And if they do, then I'd tell them that they are a fat f***! You shouldn't indulge, because you need to keep your palate on edge, and keeping it on edge is all about small attention to detail and tweaking along the way.Collection: Details
It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.Collection: Morning
One thing I can't afford to get sucked up in is the trend formation of restaurants here. I've invested heavily. We have a ten-year lease. More importantly, the style, the feel and the décor of the dining room is vibrant.Collection: Years
Stay with what's happening locally. It's really important.Collection: Important
We outsmarted ourselves and raised the bar even higher, I think.Collection: Thinking
I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs.Collection: Couple
It's learning your craft and understanding what it takes to survive in this industry. On the back of exposure from TV to books to Rachel Ray to Martha Stewart, the customer's integrity is far greater than every before. As a nation, just like the U.K., we don't complain enough. The more we complain in this country the better our restaurants will be.Collection: Country
Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.Collection: Hair
I have to say, opening up in New York taught me a lot about that level of attention to detail. London's a tough market, Paris is a tough market, but New York, well, that's extraordinary.Collection: New York
Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.Collection: Trust Me
I'm actually not really a breakfast person.Collection: Breakfast
I've been in New York for 15 months. Winning two stars in the Zagat number one best newcomer within ten months of opening in New York has taught me a big lesson.Collection: New York
I am well aware that a chef is only as good as his last meal.Collection: Meals