Gordon Ramsay Quotes

“I tell these young guys, ‘Look, if you want to get ahead, leave the parents, get out on your own and learn to stand alone. If you’re still at home nice and comfortable and secure by the time you’re 21 or 22, you will have no ambition to… bust your arse and become a great chef.'”

“Like a bison’s penis. What is that shit?”

“What are you? An idiot sandwich?”

“Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.”

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

“Chefs are nutters. They’re all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.”

“The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen”

“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.”

My gran could do better! And she’s dead!

For what we are about to eat, may the Lord make us truly not vomit.

You’re getting your knickers in a twist! Calm down!

This lamb is so undercooked, it’s following Mary to school!

This pizza is so disgusting, if you take it to Italy you’ll get arrested.

The minute you start compromising for the sake of massaging somebody’s ego, that’s it, game over.

I’ve had a lot of success; I’ve had failures, so I learn from the failure.

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.

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.

Push your limit to the absolute extreme.

Best to start at the bottom & gradually climb up. It’s much more fun, too.

Being assertive and somewhat really firm has to be backed up with being fair.

I think pressure’s healthy, and very few can handle it.

Right, I’ll get you more pumpkin. I’ll ram it right up your fucking arse. Would you like it whole or diced?

I wish you’d jump in the oven! That would make my life a lot easier.

This is a really tough decision. Because you’re both crap.

You fucking donkey!

Chimichanga… chimi chuck it in the bin.

There’s enough garlic in here to kill every vampire in Europe.

This isn’t a pizza, this is a mistake. This is an Italian tragedy.

Why did the chicken cross the road? Because you didn’t fucking cook it!

You put so much ginger in this, it’s a Weasley.

I wouldn’t trust you running a bath, let alone a restaurant.

How about a thank you, you miserable wee bitch.

You do seriously surprise me… you surprise me how shit you are.

Congratulations… on the worst dish in this competition.

Hey, panini head, are you listening to me?

He can’t count to fucking two!

I train my chefs with a blindfold. I’ll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can’t identify the flavor, they shouldn’t be cooking the dish.

I’m not critic-proof, and I still take it personally, but I take it less personally now.

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.

The secret is to make sure the business is running to perfection, with or without me.

I am what I am. A fighter.

Now fuck off you fat, useless sack of fucking yankee doodle dandy shite. Fuck off will ya!

You give me them anemic bits of shit, I’ll fucking throw them up your ass sideways.

You deserve a kick in the nuts!

You’ve now just confirmed in my mind you’re not trustworthy. So fuck you.

You’re a fucking disgrace.

Raw chicken again?! It’s fucking redder than your beard!

Thanks for shafting me on the mashed potatoes… and thanks for being a twat on the appetizers.

I don’t run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

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 want my kids to see me as Dad, for God’s sake, not a television personality.

I suppose your security is your success and your key to success is your fine palate.

Kitchens are hard environments and they form incredibly strong characters.

I’m Gordon Ramsay, for goodness sake: people know I’m volatile.

Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.

I act on impulse and I go with my instincts.