30 Best Gordon Ramsay Cooking Quotes.

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Cooking is like love. It should be entered into with abandon or not at all.“- Harriet Van Horne.

Very true.

Gordon James Ramsay OBE,; born 8 November 1966 is a British chef, restaurateur, television personality, and writer. His global restaurant group, Gordon Ramsay Restaurants, was founded in 1997 and has been awarded 16 Michelin stars overall; it currently holds a total of seven. After rising to fame on the British television miniseries Boiling Point in 1999, Ramsay became one of the best-known and most influential chefs in the UK.
Source – Wikipedia.


30 Best Gordon Ramsay cooking quotes:

  1. “I’ve had a lot of success; I’ve had failures, so I learn from the failure.”

2. “You don’t come into cooking to get rich.”

3. “When you find a guy who is powerful, a big father figure, you latch onto him immediately.”

4. “Initially let your food do the talking. You’ll be surprised how far you go in a short period of time.”

5. “I didn’t get depressed, I don’t get depressed.”

6. “Find what’s hot, find what’s just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.”

7. “Swearing is industry language. For as long as we’re alive it’s not going to change. You’ve got to be boisterous to get results.”


8. “I suppose your security is your success and your key to success is your fine palate.”
“Cooking today is a young man’s game”

9. “I’m not critic-proof, and I still take it personally, but I take it less personally now.”

10. “I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.”

11. “I still love football, though, and I think cooking is like football. It’s not a job, it’s a passion. When you become good at it, it’s a dream job and financially you need never to worry. Ever.”

12. “We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.”
13. “The minute you start compromising for the sake of massaging somebody’s ego, that’s it, game over.”

14. “For what we are about to eat, may the Lord make us truly not vomit.”

15. “You’re getting your knickers in a twist! Calm down!”

16. “If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.”

17. “I think pressure’s healthy, and very few can handle it.”

18. “Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.”

19. “You put so much ginger in this, it’s a Weasley.”


20. “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.”

21. “Cooking a dish is fine; cooking it under pressure is a completely different ballgame.”

22. “Focus on your customers and make that restaurant synonymous to where you are in terms of area.”

23. “What’s frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it’s not 100 percent, but they think the customers can’t spot it.”

24. “The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.”

25. “However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you’ve brought the pan to the table.”

26. “I am well aware that a chef is only as good as his last meal.”

27. “I think every chef, not just in America, but across the world, has a double-edged sword – two jackets, one that’s driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.”

28. “Being a chef is the best job in the world.”

29. “Best to start at the bottom and gradually climb up. It’s much more fun, too.”

30. “I don’t like looking back. I’m always constantly looking forward. I’m not the one to sort of sit and cry over spilt milk. I’m too busy looking for the next cow.”

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