The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before. Gordon Ramsay More Quotes by Gordon Ramsay More Quotes From Gordon Ramsay 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. Gordon Ramsay cuttingbelievethinking Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done. Gordon Ramsay frustrateddonefun I'm Gordon Ramsay, for goodness sake: people know I'm volatile. Gordon Ramsay goodnesssakepeople 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 skillsstrongpersonality I am what I am. A fighter. Gordon Ramsay i-am-what-i-amfighter I act on impulse and I go with my instincts. Gordon Ramsay impulseinstinct Being a chef is the best job in the world. Gordon Ramsay best-jobjobsworld 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. Gordon Ramsay starsplayersoccer 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. Gordon Ramsay kitchenwaythinking 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. Gordon Ramsay flavordown-andcooking I suppose your security is your success and your key to success is your fine palate. Gordon Ramsay palatekey-to-successkeys 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. Gordon Ramsay kitchenguygirl Focus on your customers and make that restaurant synonymous to where you are in terms of area. Gordon Ramsay restaurantswhere-you-arefocus Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely. Gordon Ramsay footballercookssuccessful You don't come into cooking to get rich. Gordon Ramsay get-richrichcooking I am well aware that a chef is only as good as his last meal. Gordon Ramsay lastsmealschef 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. Gordon Ramsay pastacookingorder In any situation, location is crucial. Gordon Ramsay crucialsituationlocation 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. Gordon Ramsay restaurantsconclusionrunning I'm not critic-proof, and I still take it personally, but I take it less personally now. Gordon Ramsay proofcriticsstills
