A biography for Gordon Ramsayhasn’t been written yet.
“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 want my kids to see me as Dad, for God's sake, not a television personality.”
“I hid myself in food.”
“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.”
“They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.”
“The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.”
“I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.”
“I grew up in a funny way.”
“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'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.”
“I am a chef who happens to appear on the telly, that's it.”
“If I relaxed, if I took my foot off the gas, I would probably die.”
“Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.”
“You don't come into cooking to get rich.”
“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.”
“My father was a swim teacher. We used to swim before school, swim after school.”
“I'm quite a chauvinistic person.”
“When you cook under pressure you trade perfection.”
“I am a grafter.”
“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.”