Quotes from Gordon Ramsay

I grew up in a funny way.

I'd like to think I'm a great teacher.

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.

I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.

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

I swim like a fish and I have an amazing kick.

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.

Don't just stand there like a big fucking muffin!

Don't take it personally. Just take it seriously.

The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.

eh! All of you! come here!! taste it! taste it, taste it, taste it!!!

That's common sense Joe! And your tiny mind is not common!

To walk into an office and have your 'good morning' returned with a grunt and no eye contact is not my idea of a happy house. There is always time to acknowledge that Someone is more important than Something, even if it takes a couple of precious minutes.

Addicts are selfish, the most selfish people you'll ever meet. And self-pitying. And manipulative. Always making promises they'll never keep. They disgust me.

But I love women chefs: they are intelligent, they are fast learners, and they can be tough. As for the effect the have on the boys, its entirely positive. Put a woman in a kitchen and discipline will improve, if anything: the guys have being told off in front of the girls. It's a playground thing - they just find it embarrassing.

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. Gordon Ramsay

You've got to kiss arse to get somewhere, to learn. Clock-watchers are no good at kissing arse.

Where's the lamb sauce?!

I recall when we opened in New York how the designer locks were impossible to slide shut, often leading to a difficult encounter no matter which side of the door you were on.

Put on a fireman's uniform and walk past the fire because it's your lunch break, and you are dead. Grab a bucket and start throwing water over the blaze and you are seen to be God's little helper.

you need to know what you're aiming for in order to reach it.

A recipe is a guideline. Adding, subtracting, evolving it - that is part of the pleasure.

Loo doors without a decent, large hook are as infuriating as a lock that doesn't offer you full protection.

But sometimes you have to question even the best and greatest. Cookery is quite a journey. Take nothing for granted.