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 a humbling experience. These people have been through extraordinary events. They're an inspiration.
And obviously with airline food you go through thousands and thousands of kilos of asparagus as a opposed to a box of asparagus.
Put that emotion in the food, because it's so much more rewarding down the line.
Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.
Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.
There's no bigger pain anywhere in the world than a vegetarian.
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.
Best to start at the bottom & gradually climb up. It's much more fun, too.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
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.
I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.
Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.