You’ve made it to the famous Gordon Ramsay quotes about food, life, cooking and the restaurant business. You’ll know Gordon as the foul mouthed chef on popular television shows like Hell’s Kitchen and the US version of MasterChef.
Popular Gordon Ramsay cooking books include: Gordon Ramsay’s Home Cooking: Everything you need to Know to make Fabulous Food, Gordon Ramsay’s Healthy, Lean & Fit: Mouthwatering Recipes to Fuel You for Life, and Gordon Ramsay’s Ultimate Home Cooking.
Famous Gordon Ramsay Quotes
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.
Gordon Ramsay
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.
Gordon Ramsay
The one thing I’ve realized is you can’t please everybody. I believe in getting straight to the point. Don’t give me the problem, give me the solution, that’s crucial.
Gordon Ramsay
I’ve never been one for pondering or questioning and thinking. Waste of time. Dust yourself down and get back up. Because that journey of coming back to the very top is better than actually being at the top. You find out so much about yourself and who your friends are.
Gordon Ramsay
Americans are far more vocal. In the U.K., if guests don’t have a good meal they often won’t complain, but you can guarantee you won’t see them again. Americans are far more likely to voice their complaints.
Gordon Ramsay
The shows have come along and done very well and I’m proud of them, but at the end of the day it’s the restaurants and the incredible teams running them that take precedence.
Gordon Ramsay
I don’t have a temper, I have passion.
Gordon Ramsay
When I get angry, I’m just being honest, and I don’t think it’s ever going to be any different. I, like any good chef, want everything to be perfect. The kitchen is a highly pressurized and heated environment and sometimes it just comes out.
Gordon Ramsay
Marco Pierre White taught me how to put food on a plate with absolute finesse. Guy Savoy taught me how to extract a depth of flavour, something so pure. And Albert Roux taught me how to take the cheapest ingredients and transform them into something magical. I mean really magical. But above all, those chefs drummed into me, you never send a mistake.
Gordon Ramsay
When I was training I was lucky enough to go and work with Joël Robuchon and Guy Savoy in France, and I had it kicked out of me there. It was incredibly tough, but it took me to another level.
Gordon Ramsay
Anyone can open a restaurant. You just need a dinner party where everyone’s pissed and someone says, “Hey Tom, you should open a restaurant, this food’s delicious.” My industry, I’m sorry to say, is full of muppets.
Gordon Ramsay
When you’re trying to get a full restaurant served with the quality of food they expect, the smallest issue can throw your whole system into a spin. The customers don’t need to know about what it takes to ensure they have a great experience, so you just get on with it, and the pressure builds and builds.
Gordon Ramsay
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Check out some of his popular cookbooks online here: Gordon Ramsay’s Home Cooking: Everything you need to Know to make Fabulous Food, Gordon Ramsay’s Healthy, Lean & Fit: Mouthwatering Recipes to Fuel You for Life, and Gordon Ramsay’s Ultimate Home Cooking.
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