Gordon Ramsay
Gordon Ramsay
Gordon James Ramsay, OBEis a Scottish-born British chef, restaurateur, and television personality. His restaurants have been awarded 16 Michelin stars in total and currently hold 6. His signature restaurant, Restaurant Gordon Ramsay in Chelsea, London, has held 3 Michelin stars since 2001. Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British series Hell's Kitchen, The F Word, and Ramsay's Kitchen Nightmares, along with the American versions of Hell's Kitchen, Kitchen Nightmares, MasterChef, MasterChef...
NationalityScottish
ProfessionChef
Date of Birth8 November 1966
CityJohnstone, Scotland
It's vulgar, coming from where I do, to talk about money.
The problem with Yanks is they are wimps.
You know how arrogant the French are - extraordinary.
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.
If I relaxed, if I took my foot off the gas, I would probably die.
I am the most unselfish chef in Britain today.
I shoot from the hip.
They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.
Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'
I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.
I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.
I like finding talent. That's what really turns me on, I suppose.
There is a level of snobbery and fickleness in L.A.