Quotes By Gordon Ramsay

When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.

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

When you find a guy who is powerful, a big father figure, you latch onto him immediately.

My father was a swim teacher. We used to swim before school, swim after school.

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

I grew up in a funny way.

I'd like to think I'm a great teacher.

Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.

As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.

I won't let people write anything they want to about me.

I shoot from the hip.

I act on impulse and I go with my instincts.

I mean, families are weird.

If I relaxed, if I took my foot off the gas, I would probably die.

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

I swim like a fish and I have an amazing kick.

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

Cooking today is a young man's game, I don't give a bollocks what anyone says.

I'm quite a chauvinistic person.

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

I am what I am. A fighter.

I am a chef who happens to appear on the telly, that's it.

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

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.

It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.

There is a level of snobbery and fickleness in L.A.

I was a naturally aggressive left-back, a cut-throat tackler.

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.