Gordon Ramsay Quotes

I used to be a chef.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

Being a chef never seems like a job, it becomes a true passion.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

Being a chef would be too much hard work.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

I always knew I wanted to be a chef.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

Chefs are leaders in their own little world.

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.

Cooking is just as creative and imaginative an activity as drawing, or wood carving, or music. And cooking draws upon your every talent--science, mathematics, energy, history, experience--and the more experience you have, the less likely are your experiments to end in drivel and disaster. The more you know, the more you can create.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

I know my way around the kitchen. I like to cook, so I can fry an egg. I guess I could be a fry cook at Bob's Big Boy or something, or maybe a sous chef somewhere a little nicer. I would like to do that. I think I can probably pick that up pretty quickly.

I spent several years cooking on a line.

You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.

I went in saying I wanted to be the food guy.

I don't get to cook in my own restaurant.

'Molto Mario' was the show that sparked my entire interest in cooking.

You can't fake being able to cook well.

To me, there's no great chef without a great team.

I love to cook and I know a lot of people watching love those segments, but so often they feel rushed to me. If we give 'em a bit more time to breathe, people will get more out of them.

One must know combinations, one must have a true knowledge of food to be in the moment.

Being a cook doesn't necessarily mean you are a competitor.

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.