Zitat des Tages von Gordon Ramsay:
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.
I'm quite a chauvinistic person.
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.
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.
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.
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.
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.
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.
It's vulgar, coming from where I do, to talk about money.
I didn't get depressed, I don't get depressed.
If I relaxed, if I took my foot off the gas, I would probably die.
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.
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.
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.
I am what I am. A fighter.
My father was a swim teacher. We used to swim before school, swim after school.
I am a chef who happens to appear on the telly, that's it.
I hid myself in food.
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.
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.
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.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
I came up from a difficult background.
Cooking today is a young man's game, I don't give a bollocks what anyone says.
I've got nothing to hide.
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
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.
I grew up in a funny way.
I won't let people write anything they want to about me.
You don't come into cooking to get rich.
I shoot from the hip.