Gordon Ramsay Quotes

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.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

Generally, I cook from the soul and measure by eye, throwing in this and that along the way. But I want to be a certified chef. That's one of my goals.

I am not a chef. I can't claim that title. The difference is a cook doesn't have a degree. A chef has formal education. It has nothing to do with talent or actual preparation - one just can't claim the title if you don't have degree.

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 am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team.

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.

Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren't an actor.

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and the winner is sure to be from Team Burrell.

As everyone knows, there is only one way to fry chicken correctly. Unfortunately, most people think their method is best, but most people are wrong. Mine is the only right way, and on this subject I feel almost evangelical.

When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.

I went to school for culinary arts. I love to cook. That's a talent not a lot of people know about.

I didn't harbor a huge desire to become a chef until I graduated from college.

You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.

Julia Child came to my house and wanted a lesson in making risotto.

When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country at the time, and that's where I really learned to cook and to taste food in a discerning way.

Her cooking suggested she had attended the Cordon Noir.

Having been to culinary school, the single greatest asset I learned there was how to cut and chop properly. It's an investment of money that will save you hours of time down the road, and hopefully some cut fingers.

You don’t spring into good cooking naked. You have to have some training. You have to learn how to eat.

I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.

The reason I started officially learning to cook was because when I first got pregnant, I had to face the sad fact that I didn't even know how to boil an egg.

I could not be more thrilled to be writing about the recipes I love and think are essential to any novice home cook, professional, and somewhere in between.

My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most well-written recipe for, say, gazpacho can never take into account the ways in which a tomato that's lapped each morning and evening by coastal fog will taste completely different from one grown in a hot, inland valley.