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Gordon Ramsay quotes

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.

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.

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.

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 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.

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.

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.

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

I act on impulse and I go with my instincts.

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.

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.

Kitchens are hard environments and they form incredibly strong characters.

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.

I am what I am. A fighter.

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

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.

I'd like to think I'm a great teacher.

You don't come into cooking to get rich.

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