Gordon Ramsay Quotes

The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.

'Top Chef' is always entertaining - it's hard to stop watching, like a good hockey fight, but no one gets hurt. It's great that the format is so inherently dramatic and can make cooking so entertaining to people who might not ordinarily be interested in a cooking show. Good for the industry all round.

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.

I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand.

Who needs one more chef in one more building with four walls and a kitchen?

I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs.

Gastronomy is the French Foreign Legion. You don't need any qualifications. Just walk through the door and keep your head down. Be respectful - "Yes chef!" - and you'll be given a trade. One day you'll be in a position where you can put a roof over your children's heads, you can put food on their table, create security for them.

Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.

What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.

I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril.

When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.

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 never knew I would go this far, but I was told by people it wouldn't happen, and now I own four restaurants, and I have one of the best shows on the Food Network. I'm living in the Super Bowl of food.

The opportunity to be a star chef, to imagine it would be here in Las Vegas, I couldn't comprehend it.

Thanks to my parents, who had me traveling around the world mouth-first, I knew from a young age I wanted a career in food.

I've spent a great deal of my life one way or another talking about food or eating food.

I am a terrible chef; I'm not a good cook. I don't have the talent, the patience, the desire even to cook the way these great artists that I meet around the world cook, and I'm very, very happy to support them. I invest in restaurants because I love them so much.

Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream, all these things that you eat in your normal life - I think if chefs got more involved in that, then it could be better. Because we're the ones that know flavor.

As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing.

I was really impressed with the dining scenes and how amazing the culinary scene is in Nashville.

Pastry school is great for a foundation and introducing you to basic techniques, but it is really up to the chefs to practice, practice, practice and refine their techniques.

I am someone who food has been a constant in my life, and it's been a passion - it's something that I've constantly studied - and I'm constantly trying to better my craft, and that's good enough for me.

When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.