Scottish - Chef | November 8, 1966 -
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.
Gordon Ramsay
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If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
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The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.
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I am what I am. A fighter.
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Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
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As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.
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I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
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I'm quite a chauvinistic person.
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There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
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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.
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I've had a lot of success; I've had failures, so I learn from the failure.
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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.
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