Quotes from Gordon Ramsay

I've had a lot of success; I've had failures, so I learn from the failure.

I suppose your security is your success and your key to success is your fine palate.

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

You know how arrogant the French are - extraordinary.

The problem with Yanks is they are wimps.

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.

They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.

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.

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

Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.

No one saw the recession coming.

I hid myself in food.

I've got nothing to hide.

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.

[I spend a] lot [time travelling]. Between the restaurants, filming for TV, producing MasterChef, seeing the kids... it's pretty constant.

I shoot from the hip.

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.

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

If I relaxed, if I took my foot off the gas, I would probably die.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

When you cook under pressure you trade perfection.

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.

I act on impulse and I go with my instincts.

When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.