Gordon Ramsay Quotes

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.

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.

In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.

When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.

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.

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense.

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.

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.

Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.

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

I'm not on chef level, but I'd make a good line cook. That's not too shabby.

I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.

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.

I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.

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.

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.

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'm a very improvisational cook. I sort of like to make things up as I go along. I'm quite creative in the kitchen.

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.

You don't go into being a chef for the money.

If I wasn't acting, I would want to be in the food and restaurant business. I really love to cook and am fascinated by the art of cooking in general.

The role of a chef isn't to reinvent dishes but to tweak.

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.