There is a level of snobbery and fickleness in L.A.
It’s vulgar, coming from where I do, to talk about money.
Kitchens are hard environments and they form incredibly strong characters.
When you cook under pressure you trade perfection.
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.
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...
I’m Gordon Ramsay, for goodness sake: people know I’m volatile.
I’m not critic-proof, and I still take it personally, but I take it less personally now.
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 want my kids to see me as Dad, for God’s sake, not a television personality.
I suppose your security is your success and your key to success is your fine palate.