Gordon Ramsay Quotes

My parents owned a soul food diner. It inspired me to go to culinary school.

If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is what you need to do, and this is the way it's going to be run.

I worked in restaurants the first half of my life.

I would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.

I'm not a TV guy. I'm a restaurant chef and a businessman.

My first proper kitchen was this funny little club that we set up in Mercer Street in Covent Garden. It got shut down. Then I worked at a club in Notting Hill.

Life in the restaurant business can provide a start in the working world for young people or a stable living for many Americans and their families.

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.

If I wasn't an actress, I'd be a chef. I'd love to open a restaurant.

Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

There are probably close to a million people in the hospitality industry here in the United States, and there are probably only a few hundred opportunities in the food media industry.

He brought a sensibility and a hard-edged reasonableness to operating restaurants that had a lasting impact on me and still affects how I run all our restaurants today. The passing of 'Restaurant Man' - the original gangsta 'Restaurant Man,' my father - was the passing of an era. No one can replace him.

I was working in restaurants as a captain and as a waiter.

In the U.S., we didn't have scale, and without scale, it's difficult to operate.

All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just loved the warm hearted people who worked so hard with such good humor.

I'd love to get into the hospitality industry, but I just don't have the time.

My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.

I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.

I've always wanted to do something in the food and beverage world. Part of my MO is to go into unchartered territory. I enjoy a challenge.

I was a terrible waiter.

My dreams are huge, man. I dream all day every day. Do I want to get into restaurants one day? Yeah! Do I want to get into hospitality and have my own hotels? Yeah, I do!

From the first day we opened Wynkoop, my brewpub in Denver, I knew I'd be ten times better running a restaurant than I was a geologist.

There are so many things you can do with a culinary degree.