Gordon Ramsay Quotes

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

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

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.

Be content to remember that those who can make omelettes properly can do nothing else.

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.

You wouldn't know it but I'm no good at... cooking. My chef does that.

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.

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

There isn't anything hotter than a guy who cooks.

Her cooking suggested she had attended the Cordon Noir.

I like to cook. I would probably go to culinary school in France if I had time.

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.

I'm as surprised as anybody. I never would have thought I'd be here talking about having a cooking show on the Food Network. It wasn't on my list of things, but it's fun, and I'm having a good time.

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

I always have homemade chicken stock in the refrigerator. I'll reduce it, maybe add a little cream and a few shallots. Before you know it, eureka! It's the best.

I think that 'celebrity' and 'chef' should be a permanent oxymoron.

I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.

I'm not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I've not got far past shepherd's pie yet.

Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on the water and cemented my expertise with seafood. I've always gravitated toward places that do seafood.

My father and my brother are chefs.

My aunt was a chef and she inspired me deeply so she was a huge motivator but more than anything it was a quest for independence and freedom that lead me to an L.A. Culinary School.