Gordon Ramsay Quotes

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.

I'm always changing my work, as there are endless ways to think about food.

If you eat broccoli steamed or boiled, it's not very exciting, but you can roast it with things like turmeric and make it amazing. It's all about how you cook something and what you pair it with.

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

I never really cook from recipes. But the worst is when something turns out great and I can't figure out how to make it again!

I have smuggled so many ingredients across so many borders, like shallot confit from Thailand, or a new sauce from New Orleans not approved by the FDA.

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.

I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

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

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.

Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!

Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

To have a basic ingredient that can be prepared a million different ways is a beautiful thing.

I have to be honest and say that I never really feel like there's one person that I really want to cook for. I just want my food to always get better and always be evolving and for there to always be movement in what I make. I would say I strive for that more than anything else.

In Tijuana, because there's such a mix and match of people and regions and we're a newer city and everyone comes from some place else, I think we're just given permission to play with our food.

A cookery book should be there for inspiration. Recipes should be a guideline, and they shouldn't be cast in stone.

I never want to make one type of music. You wouldn't just eat sushi for the rest of your life - there's so much more food.

There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.