Gordon Ramsay Quotes

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

The visual aspect of a dish is so important; the shapes and colors and overall design have to strike the right mood and convey the right idea.

Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very beautiful - the process of presentation is very important.

I think that's why I keep being drawn back to television, because I think it's one of the most creative outlets.

In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.

A painting doesn't have to have a real usability other than you looking at it. Obviously, a car, an engine, or battery has to fit people's needs.

Know how to garnish food so that it is more appealing to the eye and even more flavorful than before.

I like doing food as a focal point on my table. It is not like going out and buying flowers or candles, which are expensive.

I've learned to create a palette, a vocabulary of ways to take pictures.

Our goal was to show people a vision of food they hadn't seen before. So, I had this idea of... let's cut all these things in half, and show a picture of the food in the pan, in the oven.

Yes, but more than being a designer, I'm more of a stylist, because I don't sew and I don't sketch, but I'm good at putting things together, choosing things that are chic and glossing over the aesthetics of things.

All the audience cares about is what you put up on the screen.

With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.

When you think about it, media's the intersection of content and technology - it's all about storytelling, like photography and the camera.

Television is a visual medium. You have to create some kind of visual interest. And it's entertainment for your eyes.

If you put pesto in a squeeze bottle or just at the end of a spoon and drizzle it, it looks so much better. It's the little things. Plating is actually easy once you learn the little tips.

There is something timeless and beautiful about cooking straight to camera.

I like how food can look incredible more than I like eating it. I started moving food around the plate to make it appear I'd eaten more but then enjoyed making faces on the plate - peas for eyebrows, Yorkshire puddings for eyes.

We're pretty insane about art direction.

I'm huge on visuals. I love visuals.

What I want to do is produce really delicious food. I want it to look nice, because when you see food you should want to eat it. You shouldn't be saying, 'Oh my goodness, isn't the chef clever, he can weave the Eiffel Tower out of carrot sticks.'

As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.

If you've ever snapped a picture of your dinner, Nom is for you.

From the time I start prep to serving the food at the table, I like for the whole thing to be beautiful.