Gordon Ramsay Quotes

Those who store, package, and sell the food we serve our families have a responsibility to maintain basic standards of cleanliness in their facilities.

I use those medical gloves that fit very tightly and are disposable for all chopping - peppers, onions, garlic, etc. Very Lady Macbeth, I think.

The rule I use is, If it doesn't come out of the ground looking the way it looks when you eat it, be careful.

Somebody warned me early on to be very careful about brushing up against the chocolate.

Meat and poultry is safe. It's safer than it's probably ever been.

If it doesn't taste good it doesn't go on the menu.

People with chile peppers on their chef pants shouldn't be allowed in the kitchen.

It's bizarre that the produce manager is more important to my children's health than the pediatrician.

Food safety involves everybody in the food chain.

I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.

If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.

Who cares if a carrot has a slight bend? They're all the same when they end up on the plate.

I used to help my granddaddy make sausage. He would mix it up in a cleaned-out washtub with his hands, no gloves. Man, if we did anything like that today, they would jack the jail up and throw us under it.

The Lebanese don’t know what they’re eating, and it would only be worse if they knew…. The Lebanese are eating food dipped in sweat and covered with diseases and microbes…. But the people should have this information.

I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.

I always mention stacking the dishwasher - any opportunity. But it's the consequences - it's the food poisoning and the potential death that will come with not loading the dishwasher properly.

I get cross with foodies who think hospital food should be Michelin-star and caterers can fall into this trap.

I won't eat in a restaurant with filthy bathrooms. This isn't a hard call. They let you see the bathrooms. If the restaurant can't be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces look like.

Don't ingest foods made in places where everyone is required to wear a surgical cap.

Poisoning rarely happens in a well-managed kitchen.

Roughly speaking, the more one pays for food, the more sweat and spittle one is obliged to eat with it.... Dirtiness is inherent in hotels and restaurants, because sound food is sacrificed to punctuality and smartness.

The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.

Diapers do not belong on the same table as food.

All I ask of food is that it doesn't harm me.

I didn't wash today. I wasn't dirty. If I'm not dirty, I don't wash. Some weeks I don't have to shower at all. I just groom my three basic areas: teeth, hair, and asshole. And to save time, I use the same brush.