It’s vulgar, coming from where I do, to talk about money.
There is a level of snobbery and fickleness in L.A.
When you cook under pressure you trade perfection.
Kitchens are hard environments and they form incredibly strong characters.
You know how arrogant the French are – extraordinary.
I was a naturally aggressive left-back, a cut-throat tackler.
I am a chef who happens to appear on the telly, that’s it.
Cooking today is a young man’s game, I don’t give a bollocks what anyone says.
I’ve had a lot of success; I’ve had failures, so I learn from the failure.
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...
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 Gordon Ramsay, for goodness sake: people know I’m volatile.
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 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’m not critic-proof, and I still take it personally, but I take it less personally now.
I want my kids to see me as Dad, for God’s sake, not a television personality.