Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

— Gordon Ramsay

The most killer Gordon Ramsay quotes to discover and learn by heart

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.


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.


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

And that's exactly what I did.


The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.


Kitchens are hard environments and they form incredibly strong characters.


The problem with Yanks is they are wimps.


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.


Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.


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.


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.


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.


Being assertive and somewhat really firm has to be backed up with being fair.


About Gordon Ramsay

Quotes 178 sayings
Nationality Scottish
Profession Chef
Birthday October 16

Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.


Being a chef never seems like a job, it becomes a true passion.


I am what I am. A fighter.


Eating out doesn't have to be a formula.

Eating out is about having fun. I get really frustrated when it's badly done.


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.


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.


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.


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


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.


Being a chef is the best job in the world.


You don't come into cooking to get rich.


I'm actually not really a breakfast person.


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.


When you cook under pressure you trade perfection.


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.


Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!


Cooking a dish is fine; cooking it under pressure is a completely different ballgame.


Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.


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.


When you find a guy who is powerful, a big father figure, you latch onto him immediately.


I still love football, though, and I think cooking is like football.

It's not a job, it's a passion. When you become good at it, it's a dream job and financially you need never to worry. Ever.


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!


Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!


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.


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.


Long Island for me, it's producing more chefs coming out of there than Paris.


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.


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.


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


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.


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.


There is a level of snobbery and fickleness in L.A.


Running started as a way of relaxing.

It's the only time I have to myself. No phones or e-mails or faxes.


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.


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.


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.


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.