Gordon Ramsey quotes (149+)

 The most popular Gordon Ramsay quotes and sayings

Internationally renowned and holding a number of Michelin stars, Ramsay has opened a string of successful restaurants across the globe, from Italy to the United States.

Keep reading to find more about the famous chef, and to read some of the most popular Gordon Ramsay quotes. 

Scottish by birth, UK chef Gordon Ramsay was brought up in Stratford-upon-Avon, England, and initially aspired to be a professional footballer.

However, when an injury prematurely put an end to any hopes of a promising career on the pitch, Ramsay went back to college to complete a course in hotel management.

His dedication and natural talent led him to train with some of the world’s leading chefs, including Albert Roux and Marco Pierre White in London, and Guy Savoy and Joël Robuchon in France.

Gordon Ramsay’s official website writes that in 1993, Ramsay became head chef of Aubergine in London, and within three years Aubergine was awarded two Michelin stars.

At the age of 35, Ramsay branched out on his own to set up his first wholly-owned and namesake restaurant, Restaurant Gordon Ramsay.

Restaurant Gordon Ramsay opened in 1998, and quickly received the most prestigious accolade in the culinary world – three Michelin stars.

Today, Restaurant Gordon Ramsay is London’s longest-running restaurant to hold this award, and Ramsay is one of only four chefs in the UK to maintain three stars.

Gordon also holds a Michelin star at his other London restaurant Pétrus in Knightsbridge. 

In addition to his stars in the UK, Gordon holds two stars at Le Pressoir d’Argent in Bordeaux and one star at Gordon Ramsay au Trianon in Versailles. 

Ramsay has also become a star of the small screen both in the US and internationally, with four top-rated FOX shows that air in more than 200 territories worldwide.

These critically-acclaimed shows include HELL’S KITCHEN, MASTERCHEF, MASTERCHEF JR., and THE F-WORD, as well as UK shows: GORDON RAMSAY ON COCAINE, CULINARY GENIUS, GORDON BEHIND BARS, ULTIMATE COOKERY COURSE, GORDON’S GREAT ESCAPES and GORDON RAMSAY: SHARK BAIT.

In 2016, Ramsay launched his own independent next-generation production company, Studio Ramsay, that develops shows and formats for the U.K., U.S. and digital properties. 

Below you will find a list of Gordon Ramsay quotes. Enjoy the show!

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5 Gordon Ramsay quotes

1.  How many restaurants do we know across the world that customers visit once and once only?

2.  We launched it in the London branch – phenomenal sausages, incredible eggs, homemade baked beans, black pudding – and it’s something I wanted to bring to Dubai.

3.  [I spend a] lot [time travelling]. Between the restaurants, filming for TV, producing MasterChef, seeing the kids… it’s pretty constant.

4.  First of all, when you build a restaurant of that phenomenon-I really hate that word “set” and I hate the word “cast” -it is from the most amazing health and hygiene … properly air conditioned, properly irrigated with hot and cold running water… Obviously, FOX is paying for it, so in terms of expenditure it’s far more economical and on the back of the draw were 22,500 cast. Finding 30 chefs in that bunch wasn’t difficult.

5.  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.

15 Gordon Ramsay quotes

1.   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.

2.   You know how arrogant the French are – extraordinary.

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

4.   I actually quite like [social media]. It’s spontaneous, you don’t really have to commit to it and I enjoy the interaction. Also, I have never sworn on there, not once.

5.    [ Full English breakfast] it’s what we grew up with! It is the one big treat that the kids get on the weekend – it’s good family time.

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

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

8.   I’m quite a chauvinistic person.

9.   How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it’s the level of support that determines the level of success that restaurant will have.

10.             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.

11.             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.

12.             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.

13.             Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.

14.             The secret is to make sure the business is running to perfection, with or without me.

15.             Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in.

20 Gordon Ramsay quotes

1.  I think pressure’s healthy, and very few can handle it.

2.  I’m not critic-proof, and I still take it personally, but I take it less personally now.

3.  No one saw the recession coming. The UK businesses were solid as a rock, but the issues we had were in Paris, New York and LA. For every pound we were making here we were losing two pounds abroad.

4.  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.

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

6.  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.

7.  Given that level of responsibility with your 25-year old or 35-year-old chef, it’s just quite nice to see how they handled that exposure. Not every chef deals with it properly; they get slightly excited, a little bit overconfident and then they miss out on the most important part.

8.  Cooking today is far greater than it ever was, and more importantly, a chef’s role today has changed dramatically over the last decade.

9.  Cooking today is a young man’s game, I don’t give care what anyone says.

10.            I cook for a living; I’m not a scheduler.

11.            The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.

12.            Everything I learned and didn’t do in New York I would put into place here in the London West Hollywood. It’s fascinating, when you look at the critics’ reviews, and we had a great one in the New York Observer and all that, and then the New York Times came and it was a devastation; two stars out of four. They said that I played safe because it wasn’t fireworks. Then they judged the persona over the substance that was on the plate.

13.            You can’t depend on the exposure of a TV screen to keep your feet on the ground and your food tasting delicious. You’ve got to push yourself.

14.            I am the most unselfish chef in Britain today.

15.            How are these people deserving huge payouts for losing weight when they should have done it without the camera or without a team helping them? Then, six months later you go back and find out where they are, and they’re in a worse state than they were in before they joined the f – ing show. Then they blame the producer.

16.            [Long Island] is buoyant, it’s on the outskirts of Manhattan, and so they have access to phenomenal restaurants.

17.            Pressure’s healthy. It becomes stressful when you can’t handle that. I mean, if you don’t want to become pressurized in this environment, then don’t be a chef.

18.            I think, to Chelsea’s [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it’s like, rein it in. I welcome that kind of support.

19.            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!

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

25 Gordon Ramsay quotes

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

2.   I’m , for goodness sake: people know I’m volatile.

3.   I am what I am. A fighter.

4.   I train my chefs with a blindfold. I’ll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can’t identify the flavor, they shouldn’t be cooking the dish.

5.   Eating out doesn’t have to be a formula. Eating out is about having fun. I get really frustrated when it’s badly done.

6.   Being a chef is the best job in the world.

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

8.   Focus on your customers and make that restaurant synonymous to where you are in terms of area.

9.   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.

10.             I hid myself in food.

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

12.             I act on impulse and I go with my instincts.

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

14.             Stop taking things personally. Throughout the time with “Kitchen Nightmares” and “Hotel Hell,” when they work, you don’t get any praise. When they fail, you get blamed. You’re f – ed either way, but it doesn’t stop me doing them, I think.

15.             You don’t come into cooking to get rich.

16.             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.

17.             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.

18.             When you cook under pressure you trade perfection.

19.             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.

20.             In any situation, location is crucial.

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

22.             First of all, for me the secret is in the ingredients. You don’t need to start spending fortunes on organic foods and start becoming way over budget. The better the ingredient, the littler that needs doing to it.

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

24.             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.

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

30 Gordon Ramsay quotes

1.  I’m, for goodness sake: people know I’m volatile.

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

3. Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.

4. 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.

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

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

7. 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.

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

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

10.     There’s no bigger pain anywhere in the world than a vegetarian.

11.     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.

12.     Push your limit to the absolute extreme.

13.     Kitchens are hard environments and they form incredibly strong characters.

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

15.     Initially let your food do the talking. You’ll be surprised how far you go in a short period of time.

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

17.     Best to start at the bottom & gradually climb up. It’s much more fun, too.

18.     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.

19.     I’ve had a lot of success; I’ve had failures, so I learn from the failure.

20.     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.

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

22.     I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.

23.     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.

24.     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.

25.     I am well aware that a chef is only as good as his last meal.

26.     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.

27.     You know, running a restaurant is something you have to be working at each and every day; it’s not a foregone conclusion that you’re a success.

28.   “So when people ask me, What do you think of Michelin? I don’t cook for the guide, I cook for customers.”

29.   “Best to start at the bottom & gradually climb up. It’s much more fun, too.” 

30.   “I am what I am. A fighter.”

35 Gordon Ramsay quotes

1.  Best to start at the bottom & gradually climb up. It’s much more fun, too.

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

3.  I think pressure’s healthy, and very few can handle it.

4.  Right, I’ll get you more pumpkin. I’ll ram it right up your arse. Would you like it whole or diced?

5.  I wish you’d jump in the oven! That would make my life a lot easier.

6.  This is a really tough decision. Because you’re both bad.

7.  You donkey!

8.  Chimichanga… chimi chuck it in the bin.

9.  There’s enough garlic in here to kill every vampire in Europe.

10. This isn’t a pizza, this is a mistake. This is an Italian tragedy.

11. Why did the chicken cross the road? Because you didn’t cook it!

12. You put so much ginger in this, it’s a Weasley.

13. I wouldn’t trust you running a bath, let alone a restaurant.

14. How about a thank you, you miserable wee

15. You do seriously surprise me…

16. Congratulations… on the worst dish in this competition.

17. Hey, panini head, are you listening to me?

18. He can’t count to two!

19. I train my chefs with a blindfold. I’ll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can’t identify the flavor, they shouldn’t be cooking the dish.

20. I’m not critic-proof, and I still take it personally, but I take it less personally now.

21. 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.

22. The secret is to make sure the business is running to perfection, with or without me.

23. I am what I am. A fighter.

24. Now go off you fat, useless sack of yankee doodle dandy .

25. You give me them anemic bits of nothing, I’ll throw them up your ass sideways.

26. You deserve a kick in the nuts!

27. You’ve now just confirmed in my mind you’re not trustworthy.

28. You’re a disgrace.

29. Raw chicken again?! It’s redder than your beard!

30. Thanks for shafting me on the mashed potatoes

31. I don’t run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

32. 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.

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

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

35. Kitchens are hard environments and they form incredibly strong characters.

40 Gordon Ramsay quotes

1. “Stop taking things personally.”

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

3. “I act on impulse and I go with my instincts.”

4. “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.”

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

6. “When you cook under pressure, you trade perfection.”

7. “I think pressure’s healthy, and very few can handle it.”

8. “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.”

9. “Kitchens are hard environments and they form incredibly strong characters.”

10. “Eating out doesn’t have to be a formula. Eating out is about having fun. I get really frustrated when it’s badly done.” 

11. “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.”

12. “Initially let your food do the talking. You’ll be surprised how far you go in a short period of time.”

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

14. “I’ve had a lot of success, I’ve had failures, so I learn from the failure.”

15. “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.” 

16. “Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the unaided eye.”

17. “Push your limit to the absolute extreme.”

18. “They say cats have nine lives. I’ve had 12 already and I don’t know how many more I’ll have.”

19. “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.”

20. “Focus on your customers and make that restaurant synonymous to where you are in terms of area.” 

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

22. “Stopping the junk food and eating well is partially about cooking well and having the skills to do that.”

23. “I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.”

24. “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.”

25. “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.” 

26. “The minute you start compromising for the sake of massaging somebody’s ego, that’s it, game over.”

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

28. “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.”

29. “So when people ask me, What do you think of Michelin? I don’t cook for the guide, I cook for customers.”

30. “Best to start at the bottom & gradually climb up. It’s much more fun, too.” 

31. “I am what I am. A fighter.”

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

33. “First of all, for me, the secret is in the ingredients. You don’t need to start spending fortunes on organic foods and start becoming way over budget. The better the ingredient, the littler that needs doing to it.”

34. “There’s a bond among kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.”

35. “The secret is to make sure the business is running to perfection, with or without me.”

36. “I grew up in a funny way.”

37. “Put the emotion in the food, because it’s so much more rewarding down the line.”

38. “My childhood favorite 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.”

39. “You don’t come into cooking to get rich.”

40. “Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.“

45 Gordon Ramsay quotes

1.  “Don’t just stand there like a big muffin!”

2. “Don’t take it personally. Just take it seriously.”

3. “The minute you start compromising for the sake of massaging somebody’s ego, that’s it, game over.”

4. “That’s common sense Joe! And your tiny mind is not common!”

5. “eh! All of you! come here!! taste it! taste it, taste it, taste it!!!”

6. “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.”

7. “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.”

8. “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.

9. “Addicts are selfish, the most selfish people you’ll ever meet. And self-pitying. And manipulative. Always making promises they’ll never keep. They disgust me.”

10.  “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.”

11.   “I don’t think people grasp the real me when they see me on television. I’ve got the wonderful family, the big house, the flash car. I run several of the world’s best restaurants. I’m running round, cursing and swearing, telling people what to do. They probably think: that flash bad person. But my life, like most people’s, is about hard work. It’s about success. Beyond that, though, something else is at play. I’m as driven as any man you’ll ever meet. When I think about myself, I still see a little boy who is desperate to escape, and keen to please. I just keep going, moving as far away as possible from where I began. Work is who I am, who I want to be. I sometimes think that if I were to stop working, I’d stop existing.”

12.   “You’ve got to kiss arse to get somewhere, to learn. Clock-watchers are no good at kissing arse.”

13.   “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.”

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

15.   “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”

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

17.   “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.”

18.  “But sometimes you have to question even the best and greatest. Cookery is quite a journey. Take nothing for granted.”

19.   “Well, I was not scared of Edwina Currie – a bully who shagged the prime minister.”

20.  “I was not scared of Edwina Currie – a bully who shagged the prime minister. It was music to my ears when she finally got kicked out. The silly cow.”

21.   “After a while, Dad went off to Spain, and I didn’t see him for many years. I was too busy trying to make a success of my life, but even if I hadn’t been working every hour God sent, I had no real wish to see him.”

22.  “you need to know what you’re aiming for in order to reach it.”

23.  “Living with an addict is a 24/7 business. It’s a bit like having a baby. You’re joined at the hip, and every five minutes you’re hit with that paranoia: where is he? What’s he doing? What’s he up to? If he was going somewhere, we made him call us as soon as he arrived; if a journey was supposed to take ten minutes, and he took twenty, we’d be going: why are you late?”

24.  “Baking with chocolate is similar to cooking with wine. You get out what you put in.”

25.  . “I don’t run restaurants that are out of control. We are about establishing phenomenal foot holdings with talent.”

26.  . “If I relaxed, if I took my foot off the gas, I would probably die.”

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

28.   “Kitchens are hard environments and they form incredibly strong characters.” 

29.   “Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the unaided eye.”

30.   “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.”

31.    “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.”

32.   “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.”

33.   “I hid myself in food.”

34.   “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.”

35.   “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.”

36.  . “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.”

37.   “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.”

38.   “Cooking today is a young man’s game, I don’t give care what anyone says.” 

39.   “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.

40.   “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.”

41.    “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.”

42.   “You don’t come into cooking to get rich.”

43.   “I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.”

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

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

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50 Gordon Ramsay quotes

1. “I mean, families are weird.”

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

3. “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.”

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

5. “I grew up in a funny way.”

6. “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.”

7. “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.”

8. “I am what I am. A fighter.”

9. “When you cook under pressure, you trade perfection.”

10.  “I don’t like looking back. I’m always constantly looking forward. I’m not the one to sort of sit and cry over spilled milk. I’m too busy looking for the next cow”.

11.    “I’ve had a lot of success, I’ve had failures, so I learn from the failure.” 

12.   “They say cats have nine lives. I’ve had 12 already and I don’t know how many more I’ll have.”

13.   “The minute you start compromising for the sake of massaging somebody’s ego, that’s it, game over.”

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

15.   “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.”

16.   “I am a chef who happens to appear on the telly, that’s it.”

17.   “The problem with Yanks is they are wimps.”

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

19.   “I’m quite a chauvinistic person.”

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

21.   “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.”

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

23.  “I swim like a fish and I have an amazing kick.”

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

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

26.  “I am a grafter.”

28.  “I didn’t get depressed, I don’t get depressed.”

29.  “I act on impulse and I go with my instincts.” 

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

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

32. “I’m , for goodness sake: people know I’m volatile.”

33. “I tell these young guys, ‘Look, if you want to get ahead, leave the parents, get out on your own and learn to stand alone. If you’re still at home nice and comfortable and secure by the time you’re 21 or 22, you will have no ambition to… bust your arse and become a great chef.’”

34.  “Like a bison’s private part.

35. “What are you? An idiot sandwich?”

36.  “Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the unaided eye.”

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

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

39.  “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”

40.“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.”

41.  My gran could do better! And she’s dead!

42. For what we are about to eat, may the Lord make us truly not throw up

43. You’re getting your knickers in a twist! Calm down!

44. This lamb is so undercooked, it’s following Mary to school!

45. This pizza is so disgusting, if you take it to Italy you’ll get arrested.

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

47. I’ve had a lot of success; I’ve had failures, so I learn from the failure.

48. Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.

49. 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.

50.Push your limit to the absolute extreme.

Other Mental health quotes which you may like

Below are other mental health quotes which may be of interest to you:

Inspirational Reality Quotes
Introvert quotes
Intuition Quotes
Iron Man Quotes
It Quotes
January quotes and poems
Jim Carrey Quotes
Joe Rogan quotes

Conclusions 

While best known as a celebrity chef now, Ramsay is successful in a variety of other ventures outside of food and television.

Most notably as a published author, Ramsay has released a number of books, many of which have become bestsellers around the world; including his autobiography, Roasting in Hell’s Kitchen. 

Which Gordon Ramsay quote is your favorite?

Let us know in the comments section below!

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