Gordon Ramsay Quotes

A collection of quotes by Gordon Ramsay.

Gordon Ramsay, born on November 8, 1966, is a celebrated British chef, restaurateur, television personality, and author. He was raised in Stratford-upon-Avon, England, and developed a passion for cooking at a young age. Ramsay entered the culinary industry in his twenties, training under renowned chefs in France, including Guy Savoy and JoÃ«l Robuchon.

In 1993, Ramsay opened his first restaurant, Aubergine, which quickly earned three Michelin stars, establishing his reputation as a gifted chef. He further expanded his culinary empire by opening multiple successful restaurants worldwide, including Gordon Ramsay at Claridge's, Restaurant Gordon Ramsay in Chelsea, and Maze in London.

Ramsay gained international recognition and widespread acclaim through his television appearances. He starred in popular cooking shows such as "Hell's Kitchen," "Kitchen Nightmares," and "MasterChef," which showcased his fiery personality and perfectionist approach. Ramsay's TV presence has made him one of the most recognizable celebrity chefs, known for his sharp tongue and brutally honest critique.

Beyond his culinary achievements, Gordon Ramsay is also a best-selling author, having published numerous cookbooks that reflect his expertise and passion for cooking. He has received various accolades throughout his career, including multiple Michelin stars, and is highly regarded as one of the world's most influential chefs.

Off-screen, Ramsay is dedicated to philanthropy, particularly supporting various charitable organizations focused on children's health and education. His culinary expertise, business acumen, and charismatic personality have solidified his status as a dominant figure in the culinary world.

I hid myself in food.

I hid myself in food.

When you're a chef, you graze. You never get a chance to sit

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 want my kids to see me as Dad, for God's sake, not a telev

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

I'd like to think I'm a great teacher.

I'd like to think I'm a great teacher.

I think every chef, not just in America, but across the worl

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.

Swearing is industry language. For as long as we're alive it

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.

I've had a lot of success I've had failures, so I learn from

I've had a lot of success I've had failures, so I learn from the failure.

There's a bond among a kitchen staff, I think. You spend mor

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.

If you want to become a great chef, you have to work with gr

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

I grew up in a funny way.

I grew up in a funny way.

The pressure on young chefs today is far greater than ever b

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.

The one function that TV news performs very well is that whe

The one function that TV news performs very well is that when there is no news we give it to you with the same emphasis as if there were.

I've never been a hands-on dad. I'm not ashamed to admit it,

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.

I don't think it's a good advert for any restaurant, a fat c

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.

Find what's hot, find what's just opened and then look for t

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.

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

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

My wife, a schoolteacher, very disciplined. If you think I'm

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 swim like a fish and I have an amazing kick.

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

I suppose your security is your success and your key to succ

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