Gordon Ramsay
I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.Collection: Cooking
You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.Collection: Running
In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you've cooked pasta properly for the first time it becomes second nature.Collection: Order
First of all, for me the secret is in the ingredients. You don't need to start spending fortunes on organic foods and start becoming way over budget. The better the ingredient, the littler that needs doing to it.Collection: Secret
My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.Collection: Home
Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.Collection: Fun
In any situation, location is crucial.Collection: Location
Cooking a dish is fine; cooking it under pressure is a completely different ballgame.Collection: Cooking
The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.Collection: Insecurity
What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.Collection: Believe
Stop taking things personally. Throughout the time with "Kitchen Nightmares" and "Hotel Hell," when they work, you don't get any praise. When they fail, you get blamed. You're f - ed either way, but it doesn't stop me doing them, I think.Collection: Thinking
Long Island for me, it's producing more chefs coming out of there than Paris.Collection: Islands
I think when we opened in 2001, it was holy ground. There was nothing here. Back then, being on the Dubai Creek was an amazing position, and I would come one or two times a year, max. Now it's so different. The travel dilemma has disappeared and it is so easy to get to Dubai. What is it, seven hours from London? It's pretty easy.Collection: Thinking
I cook for a living; I'm not a scheduler.Collection: Cooks
Given that level of responsibility with your 25-year old or 35-year-old chef, it's just quite nice to see how they handled that exposure. Not every chef deals with it properly; they get slightly excited, a little bit overconfident and then they miss out on the most important part.Collection: Nice
My mum doesn't enjoy sometimes listening to me tell staff off, and I say to my mum, it's a kitchen, not a hair-dressing salon.Collection: Hair
Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!Collection: Bridges
Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!Collection: Dirty
I think pressure's healthy, and very few can handle it.Collection: Thinking
No one saw the recession coming. The UK businesses were solid as a rock, but the issues we had were in Paris, New York and LA. For every pound we were making here we were losing two pounds abroad.Collection: Saws
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.Collection: Sea
The kids now, on "Junior," we educate the parents and it's quite a fascinating turnaround. You can just see the parents thinking, "S - , 10 years ago I was eating so bad, and now I'm seeing it through the eyes of my kids at 9, 10 years of age." There is an upside to that side of reality TV. It's not all negative.Collection: Kids
Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.Collection: Cooking
From 16 to 26, no one really knows what they want to do for the rest of their life at that age. Latin's not f - ing one of them.Collection: Latin
The parents are the issue, because it's not the kids' fault. They're the ones on the playground getting the s - and the jokes and the bullying, because of their size and they're obese. It's not the kids, it's the f - ing parents.Collection: Bullying
Jack, my 16 year old, was in knots a couple of months back, studying for Latin. I said, "Mate, you've got no interest in Latin. You don't want to go into it after, so drop it." He said, "No, I can't. I'm going to get bullied at school because all my mates are in there." There's a prime example of why no one cooks at school. You're studying Latin, you've got no interest.Collection: Couple
We're fragile, fragmented souls who are very sensitive to criticism.Collection: Soul
First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is from the most amazing health and hygiene ... properly air conditioned, properly irrigated with hot and cold running water... Obviously, FOX is paying for it, so in terms of expenditure it's far more economical and on the back of the draw were 22,500 cast. Finding 30 chefs in that bunch wasn't difficult.Collection: Running
I quite like that jeopardy, those up-against-the-wall odds. I don't like it when it's over-comfortable, too easy, something that can be done in two or three weeks. I like a challenge.Collection: Wall
Everything I learned and didn't do in New York I would put into place here in the London West Hollywood. It's fascinating, when you look at the critics' reviews, and we had a great one in the New York Observer and all that, and then the New York Times came and it was a devastation; two stars out of four. They said that I played safe because it wasn't fireworks. Then they judged the persona over the substance that was on the plate.Collection: New York
You can't depend on the exposure of a TV screen to keep your feet on the ground and your food tasting delicious. You've got to push yourself.Collection: Feet