Top 90 Gordon Ramsay Quotes (2024 Update)
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51. “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.”

— Gordon Ramsay

52. “I grew up in a funny way.”

— Gordon Ramsay

53. “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.”

— Gordon Ramsay

54. “You know how arrogant the French are – extraordinary.”

— Gordon Ramsay

55. “Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.”

— Gordon Ramsay

56. “Adapting a recipe’s ingredients is completely in your hands. But the method is what really matters. The techniques in cooking are rigorous and imperative: They are your passport to a successful dish. Cooks must practice, practice, practice. Anyone can learn, but you need focus, proper understanding, and to go at the right pace, not running before you can walk.”

— Gordon Ramsay

57. “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.”

— Gordon Ramsay

58. “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.”

— Gordon Ramsay

59. “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.”

— Gordon Ramsay

60. “I’ve always said that I think females make the best chefs anywhere in the world.”

— Gordon Ramsay

61. “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.”

— Gordon Ramsay

62. “I won’t let people write anything they want to about me.”

— Gordon Ramsay

63. “Put on a fireman’s uniform and walk past the fire because it’s your lunch break, and you are dead. Grab a bucket and start throwing water over the blaze and you are seen to be God’s little helper.”

— Gordon Ramsay

64. “It’s vulgar, coming from where I do, to talk about money.”

— Gordon Ramsay

65. “If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.”

— Gordon Ramsay

66. “I recall when we opened in New York how the designer locks were impossible to slide shut, often leading to a difficult encounter no matter which side of the door you were on.”

— Gordon Ramsay

67. “No one saw the recession coming.”

— Gordon Ramsay

68. “To walk into an office and have your ‘good morning’ returned with a grunt and no eye contact is not my idea of a happy house. There is always time to acknowledge that Someone is more important than Something, even if it takes a couple of precious minutes.”

— Gordon Ramsay

69. “There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.”

— Gordon Ramsay

70. “I want my kids to see me as Dad, for God’s sake, not a television personality.”

— Gordon Ramsay

71. “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.”

— Gordon Ramsay

72. “I like finding talent. That’s what really turns me on, I suppose.”

— Gordon Ramsay

73. “I’d like to think I’m a great teacher.”

— Gordon Ramsay

74. “I’m Gordon Ramsay, for goodness sake: people know I’m volatile.”

— Gordon Ramsay

75. “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.”

— Gordon Ramsay

76. “Loo doors without a decent, large hook are as infuriating as a lock that doesn’t offer you full protection.”

— Gordon Ramsay

77. “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.”

— Gordon Ramsay

78. “Chelsea has always been a foodie heaven and it will never change in that respect.”

— Gordon Ramsay

79. “We’re fragile, fragmented souls who are very sensitive to criticism.”

— Gordon Ramsay

80. “We have never done anything in a cynical fake way.”

— Gordon Ramsay

81. “But I love women chefs: they are intelligent, they are fast learners, and they can be tough. As for the effect the have on the boys, its entirely positive. Put a woman in a kitchen and discipline will improve, if anything: the guys have being told off in front of the girls. It’s a playground thing – they just find it embarrassing.”

— Gordon Ramsay

82. “Running started as a way of relaxing. It’s the only time I have to myself. No phones or e-mails or faxes.”

— Gordon Ramsay

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

— Gordon Ramsay

84. “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.”

— Gordon Ramsay

85. “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.”

— Gordon Ramsay

86. “When you’re cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.”

— Gordon Ramsay

87. “I was a naturally aggressive left-back, a cut-throat tackler.”

— Gordon Ramsay

88. “Now I was lucky, in a way, because my money didn’t come overnight. It started with a gradual easing of housekeeping restraints so that Tana could shop without working out the sums beforehand. She could impulse-buy and fill the kitchen shelves with things that were fun to buy, even if they never saw the light of day again. Norwegian wooden toothpicks, plastic swords for the olives, pink loo paper with the imprint of raspberries.”

— Gordon Ramsay

89. “We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.”

— Gordon Ramsay

90. “A recipe is a guideline. Adding, subtracting, evolving it – that is part of the pleasure.”

— Gordon Ramsay

91. “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.”

— Gordon Ramsay

92. “I am the most unselfish chef in Britain today.”

— Gordon Ramsay