Background Image

...

Making Pasta, Cooking Pasta And Baking Bread Are Two Essential Ideas To Create A Little Bit Of Excitement, And You Learn The Basic, And Then Evolve It. Flavor The Bread, Flavor The Pasta, Go To A Fish, Go To A Meat Sauce And Take It To Another Level.

-Gordon Ramsay

...

Please Wait....
Translating....

Making Pasta, Cooking Pasta

Gordon Ramsay

...

Making Pasta, Cooking Pasta And Baking Bread Are Two Essential Ideas To Create A Little Bit Of Excitement, And You Learn The Basic, And Then Evolve It. Flavor The Bread, Flavor The Pasta, Go To A Fish, Go To A Meat Sauce And Take It To Another Level.

Views: 8

Topic

More From Gordon Ramsay

Can You Imagine The Headlines If I Gave Someone Food Poisoning? They'd Hang Me Off Tower Bridge By My Ballbag!

If Everyone Could Just Cook Properly I Wouldn't Have A Problem.

I Swim Like A Fish And I Have An Amazing Kick.

Running Started As A Way Of Relaxing. It's The Only Time I Have To Myself. No Phones Or E-mails Or Faxes.

I Hate It When People Just Downright Copy. I Hate It.

Two Key Ingredients In Any Successful Chef: A Quick Learner And Someone With A Sharp Brain.

That's What We Do On "masterchef," On "junior." No School Teachers, No Parents, Let It Go. You're Going To Go On A Challenge. We're Going To Go To Hell And Back, And We're Going To Have Some Bumps.

Being On A Soccer Pitch Is Not The Same As Being In A Kitchen When Things Are Going Wrong.

I Have To Say, Opening Up In New York Taught Me A Lot About That Level Of Attention To Detail. London's A Tough Market, Paris Is A Tough Market, But New York, Well, That's Extraordinary.

It Has Always Stood For F***ing Great Food.

Cooking Is About Passion, So It May Look Slightly Temperamental In A Way That It's Too Assertive To The Naked Eye.

The Essence Of Reality Tv Is All About Drama. So, I Think Bringing Pressure Is Healthy Whether It's A Professional Chef Or A Domestic Chef. Because The Only Way Ever To Really Identify The True Purpose Of How Good They Are Is Submerging Them Under Pressure. So I Say It's No Different Than A Live Football Game Because It's About The Intensity.

My Childhood Favourite Is Mum's Shepherd's Pie, Yorkshire Pudding And Roasted Potatoes. I Remember Coming Home From School And Going To The Kitchen To Help Her. It's Because Of Her That I Discovered My Love For Cooking.

Chefs Don't Do Ponytails And We Shouldn't Do Them Because I Guarantee That Whenever There's A Discovery Of Hair In The Food, It's Guaranteed It's From The Chef's Ponytail.

Guarantees That

When You're Cooking In The Premier League Of Restaurants, When Things Go Down, It Has To Be Sorted Immediately.

There Is A Level Of Snobbery And Fickleness In L.a.

Everything I Learned And Didn't Do In New York I Would Put Into Place Here In The London West Hollywood. It's Fascinating, When You Look At The Critics' Reviews, And We Had A Great One In The New York Observer And All That, And Then The New York Times Came And It Was A Devastation; Two Stars Out Of Four. They Said That I Played Safe Because It Wasn't Fireworks. Then They Judged The Persona Over The Substance That Was On The Plate.

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.

Stop Taking Things Personally. Throughout The Time With "kitchen Nightmares" And "hotel Hell," When They Work, You Don't Get Any Praise. When They Fail, You Get Blamed. You're F - Ed Either Way, But It Doesn't Stop Me Doing Them, I Think.

[i Spend A] Lot [time Travelling]. Between The Restaurants, Filming For Tv, Producing Masterchef, Seeing The Kids... It's Pretty Constant.

[ Full English Breakfast] It's What We Grew Up With! It Is The One Big Treat That The Kids Get On The Weekend - It's Good Family Time.

I Think Reality Tv Now Needs A Big Kick Up The A - To Get Creative And Be Meaningful, I Think. Otherwise, People Are Becoming Famous For Having No Talent, Based On Pure Exposure. That's The Grating Part.

If You Think Customers Are Impatient In New York, Wait To You See How Impatient They Are Here In L.a.

How Many Chefs Do We Know That Prefer Cooking For Chefs Than They Do Customers, Yet Customers Are Returning Repeatedly And It's The Level Of Support That Determines The Level Of Success That Restaurant Will Have.

I Want My Kids To See Me As Dad, For God's Sake, Not A Television Personality.

There Are Very Few Chefs Both In Britain And The States That Really Identify The Secret Of Being Consistent. And Combine Consistency With Flavor.

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.

In Any Situation, Location Is Crucial.

I'd Like To Think I'm A Great Teacher.

Initially Let Your Food Do The Talking. You'll Be Surprised How Far You Go In A Short Period Of Time.

The Issue I Have Is That The Cooking Techniques Are Up For Questioning, Today More Than Ever Before. If You Waterbath Beef At 22-degrees For 12 Hours, It May Taste Fantastic, But If You Don't Cook Food At A High Enough Temperature, You Risk Not Killing The Bacteria. Things Like That Make Me Nervous Of Venturing Into It.

Another Person Tattooed My Face On Their Calf. When They Tense, The Face Moves! That Is Messed Up.

I Spend More Time In The Kitchen Than I Have In The Dining Room, For Obvious Reasons, However, I Just Want To Sit And Indulge.

My Mum Doesn't Enjoy Sometimes Listening To Me Tell Staff Off, And I Say To My Mum, It's A Kitchen, Not A Hair-dressing Salon.

It's Amazing. Long Island, I Don't Know Really. It's Quite A Fascinating Area.

You Know How Arrogant The French Are - Extraordinary.

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.

Family And Friends

[my Kids] Don't Need To Cook To Keep Me Happy. It's My Job As Dad To Create Opportunities So That They Can Find Their Passion. Forget About Money, Find What You Really Want To Do With Your Life.

Growing Up In Britain, We Didn't Have Much, Worked For Everything. To Leave Food On The Plate, Mom Classed It As Being Rude And So We Ate Because We Were Hungry, Not Ate Because We Had A Choice In The Fridge.

How Many Restaurants Do We Know Across The World That Customers Visit Once And Once Only?

It's Shocking That So Many Children Still Live In Fear As A Result Of Violence In The Home, And Don't Know Who To Turn To For Help And Support. As A Child Survivor Of Domestic Violence I Can Remember The Fear And Isolation. I'm Delighted To Support The Hideout, The New Women's Aid Website For Children And Young People. I Know It Could Have Made A Real Difference To Me And Will Provide Great Comfort And Support To Thousands Of Children.

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.

The Amount Of Customers Who Take Pictures Before They Eat Is Insane.

Push Your Limit To The Absolute Extreme.

How Are These People Deserving Huge Payouts For Losing Weight When They Should Have Done It Without The Camera Or Without A Team Helping Them? Then, Six Months Later You Go Back And Find Out Where They Are, And They're In A Worse State Than They Were In Before They Joined The F - Ing Show. Then They Blame The Producer.

I'm A Big Lover Of Fish. Cooking Fish Is So Much More Difficult Than Cooking Protein Meats, Because There Are No Temperatures In The Medium, Rare, Well Done Cooking A Stunning Sea Bass Or A Scallop.

Rude Staff, Bad Lighting, And Dirty Bathrooms Are All Signs Of A Bad Restaurant And A Good Reason To Leave A Restaurant!

I Think, To Chelsea's [handler] Point, I Still Need Directing Because Sometimes I Go A Little Bit Off Beat In A Way That It's Like, Rein It In. I Welcome That Kind Of Support.

Certainly In Business Terms, Considering How Thriving The Market Is. Understanding What People Want Is Essential. We Have A Team On The Ground Whose Job It Is To Keep Tabs On What's Good, Whether It's A Tapas Bar In Barcelona, Or An Amazing Fish And Chip Shop In Yorkshire.

To Have 95% Of The Ingredients Sourced, Food And Wine, Within 100 Miles Radius, That's A Dream Come True For Any Chef.

We Outsmarted Ourselves And Raised The Bar Even Higher, I Think.

I'm Quite A Chauvinistic Person.

It Goes Back To The Early Days In The Kitchen Where You Would Be Tasting Dishes All Night Long, So The Last Thing I Want To Do In The Morning Is Eat. Chefs Generally Tend To Be Grazers.

Making Pasta, Cooking Pasta And Baking Bread Are Two Essential Ideas To Create A Little Bit Of Excitement, And You Learn The Basic, And Then Evolve It. Flavor The Bread, Flavor The Pasta, Go To A Fish, Go To A Meat Sauce And Take It To Another Level.

It's Very Hard When You Eat Out Every Day For A Living, And A New Restaurant Comes Along And You Haven't Got That Same Vigour That You Had 10 Years Ago.

I Came Up From A Difficult Background.

Being A Chef Is The Best Job In The World.

I Am Happy For Them All: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.

From 16 To 26, No One Really Knows What They Want To Do For The Rest Of Their Life At That Age. Latin's Not F - Ing One Of Them.

If I Can Give You One Strong Piece Of Advice, When You Go Away For That Romantic Weekend, Whatever You Do, Do Not Accept Or Take The Upgrade To The Honeymoon Suite.

I Don't Run Restaurants That Are Out Of Control. We Are About Establishing Phenomenal Footholdings With Talent.

Put Your Head Down And Work Hard. Never Wait For Things To Happen, Make Them Happen For Yourself Through Hard Graft And Not Giving Up.

I'm Not Trying To Take New York By Storm. I Just Want To Sneak In There, Keep My Head Down, Batten Down The Hatches And Cook.

Why Can't It Be A Curriculum? Why Can't It Be A Life Skill That They Learn Just To Look After Themselves In Terms Of A Healthy Way Of Eating? I Think We Need To Shake Up That Whole Curriculum And Give Them A Little Bit More Of A Lifestyle Early On, Before They Leave School At 18.

[molecular Gastronomy] Was A Great Trend, Because It Experimented With Food. The Benchmark Was [former Elbulli Head Chef] Ferran Adrià, And Now He Is No Longer There It Is Harder To Gauge.

They Say Cats Have Nine Lives. I've Had 12 Already And I Don't Know How Many More I'll Have.

We Launched It In The London Branch - Phenomenal Sausages, Incredible Eggs, Homemade Baked Beans, Black Pudding - And It's Something I Wanted To Bring To Dubai.

The Problem With Yanks Is They Are Wimps.

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.

Masterchef Junior For Me Was About Working Closely With These Kids And Getting Them To Reeducate Their Parents To Understand That Food Is As Important Educationally As Math And English And It's Important That We Don't Take It For Granted.

Stopping The Junk Food And Eating Well Is Partially About Cooking Well And Having The Skills To Do That.

I Am Well Aware That A Chef Is Only As Good As His Last Meal.

The Secret Is To Make Sure The Business Is Running To Perfection, With Or Without Me.

If I Relaxed, If I Took My Foot Off The Gas, I Would Probably Die.

You See New Shows Coming Out With The Same Format, Slightly High End, A Little Bit More Glossy. You Think, "s - . It's Just The Same S - But Different Day."

I Can't Say, Maybe It's Something In The Ingredients, But Again, We Have A Couple Of Contestants From Long Island And A Phenomenal Array Of Chefs.

Cooking Today Is Far Greater Than It Ever Was, And More Importantly, A Chef's Role Today Has Changed Dramatically Over The Last Decade.

It's Fascinating Watching The Debates [of Hillary Clinton And Donald Trump], With The Search For The New President. It's Like A Car Crash, Unfolding In Front Of Your Eyes. The Level Of Personal Attacks!

I'm Gordon Ramsay, For Goodness Sake: People Know I'm Volatile.

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.

I've Always Said That I Think Females Make The Best Chefs Anywhere In The World.

There's No Bigger Pain Anywhere In The World Than A Vegetarian.

I Am What I Am. A Fighter.

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.

You Can't Depend On The Exposure Of A Tv Screen To Keep Your Feet On The Ground And Your Food Tasting Delicious. You've Got To Push Yourself.

I Won't Let People Write Anything They Want To About Me.

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.

I Suppose More Than Anything, Chefs Have Gotten Better, Which Is Great News, Which Makes My Life A Lot Easier. I Can Be A Lot More Creative In Terms Of The Menu.

No One Saw The Recession Coming. The Uk Businesses Were Solid As A Rock, But The Issues We Had Were In Paris, New York And La. For Every Pound We Were Making Here We Were Losing Two Pounds Abroad.

Chelsea Has Always Been A Foodie Heaven And It Will Never Change In That Respect.

First Of All, For Me The Secret Is In The Ingredients. You Don't Need To Start Spending Fortunes On Organic Foods And Start Becoming Way Over Budget. The Better The Ingredient, The Littler That Needs Doing To It.

Would I Swap What I Have Achieved As A Cook If I Could Have Been As Successful As A Footballer? Definitely.

The Parents Are The Issue, Because It's Not The Kids' Fault. They're The Ones On The Playground Getting The S - And The Jokes And The Bullying, Because Of Their Size And They're Obese. It's Not The Kids, It's The F - Ing Parents.

You Don't Come Into Cooking To Get Rich.

Bake Some Bread. Make A Focaccia Bread Or Bake A Whole Mill Loaf. Do Something Creative, And Then Put The Labor Of Love Into It In The Beginning. When You Take That Bread Out Of The Oven And You Eat It An Hour- And- A- Half, Two- Hours Later, You Start To Appreciate It More And Then You Eat Less Because You Worked So Hard To Make It, You Appreciate It In A Much Better Way.

It's Vulgar, Coming From Where I Do, To Talk About Money.

I Think When We Opened In 2001, It Was Holy Ground. There Was Nothing Here. Back Then, Being On The Dubai Creek Was An Amazing Position, And I Would Come One Or Two Times A Year, Max. Now It's So Different. The Travel Dilemma Has Disappeared And It Is So Easy To Get To Dubai. What Is It, Seven Hours From London? It's Pretty Easy.

My Father Was A Swim Teacher. We Used To Swim Before School, Swim After School.

Long Island For Me, It's Producing More Chefs Coming Out Of There Than Paris.

I'm Not Critic-proof, And I Still Take It Personally, But I Take It Less Personally Now.

If You Want To Become A Great Chef, You Have To Work With Great Chefs. And That's Exactly What I Did.

Eating Out Doesn't Have To Be A Formula. Eating Out Is About Having Fun. I Get Really Frustrated When It's Badly Done.

If You Want To Think About Cooking, And It's A High-five, Laid Back Motion, Then Flip Burgers And Dress Caesar Salad, Don't Try To Pitch In The Premier League Of Restaurant. Build Up To It, By All Means.

The Minute You Start Compromising For The Sake Of Massaging Somebody's Ego, That's It, Game Over.

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.

Everything Has To Be Done For A Reason, And Everything Has To Be Done To Make Sense In Terms Of Running A Proper Business Today, And It's Not Just About The Food.

We're Fragile, Fragmented Souls Who Are Very Sensitive To Criticism.

I Hid Myself In Food.

I'm Actually Not Really A Breakfast Person.

Stay With What's Happening Locally. It's Really Important.

Something You Need To Do Three Times A Day, Seven Days A Week, And Something You Need To Stop Worrying About. If [kids] Don't Know How To Cook, They Go To Junk, And Then The Junk Becomes Addictive, And Then All Of A Sudden They're Left With No Choice.

I Like Finding Talent. That's What Really Turns Me On, I Suppose.

Customers Should Complain More. You Know, Food's Expensive Nowadays. And These Sommeliers Come Along With Their Thousand-page Wine List And Practically Throw It In Your Lap. They're All Businessmen And Know That Customers Get Intimidated And Buy Something Overpriced. I Say, Always Put Them On The Spot. 'you Come Back To Me With A Red Wine At $30, $40. Come Back To Me With A Choice.'

Cooking A Dish Is Fine; Cooking It Under Pressure Is A Completely Different Ballgame.

Focus On Your Customers And Make That Restaurant Synonymous To Where You Are In Terms Of Area.

When You Have The Arrogance, The Confidence And You Can't Cook, Then You're Only Going To Look Stupid.

It's Learning Your Craft And Understanding What It Takes To Survive In This Industry. On The Back Of Exposure From Tv To Books To Rachel Ray To Martha Stewart, The Customer's Integrity Is Far Greater Than Every Before. As A Nation, Just Like The U.k., We Don't Complain Enough. The More We Complain In This Country The Better Our Restaurants Will Be.

I Grew Up In A Funny Way.

I Love Eating Out. I Don't Deny That. But I Don't Want 12 Or 15 Courses Because The Chef Wants Me To Taste This Or Taste That. I Just Want To Be Able To Decide.

[long Island] Is Buoyant, It's On The Outskirts Of Manhattan, And So They Have Access To Phenomenal Restaurants.

When You Cook Under Pressure You Trade Perfection.

What You're Experiencing Now [on "masterchef," On "junior"] Is What Life's Going To Be Like For The Next Four, Five Decades. You're Going To Go Through Those Bumps. Bringing You Back In Contention And Giving You That Kind Of Confidence, They're Huge. But They Let It Go, There's No Fear, They're Naughty, They're Rude, And They Know There's No Parents And There's No School Teacher So They Can Have Fun, And It Shows.

Given That Level Of Responsibility With Your 25-year Old Or 35-year-old Chef, It's Just Quite Nice To See How They Handled That Exposure. Not Every Chef Deals With It Properly; They Get Slightly Excited, A Little Bit Overconfident And Then They Miss Out On The Most Important Part.

Here, In L.a., Trust Me, There Will Be Fireworks From The Canapés Right Through To The Desserts.

If You Become A Chef Because You're Obsessed By Becoming A Celebrity, Getting My Ass Kicked And Working My Nuts Off The Way I Did In France And Getting Pushed Around Those Kitchens Wasn't About Becoming Famous.

Best To Start At The Bottom & Gradually Climb Up. It's Much More Fun, Too.

First Of All, When You Build A Restaurant Of That Phenomenon-i Really Hate That Word "set" And I Hate The Word "cast" -it Is From The Most Amazing Health And Hygiene ... Properly Air Conditioned, Properly Irrigated With Hot And Cold Running Water... Obviously, Fox Is Paying For It, So In Terms Of Expenditure It's Far More Economical And On The Back Of The Draw Were 22,500 Cast. Finding 30 Chefs In That Bunch Wasn't Difficult.

There's Nothing New. I Think That's The Weird Thing For Me. Over The Last Couple Of Months, The Keep-fit Shows, And Then At The End Of It You Get To Lose Weight And One Of You Is Going To Win A Million Dollars - That's Not Real. In Many Ways, Even 10 Years Ago That Wouldn't Have Worked.

The Level Of Jealousy And Insecurity In This Industry [restaurant] Is Far Greater Than Ever Before.

Having Four Kids Of My Own, Fifth One On The Way... I Think With "junior," What's Happened Over The Last Three Years Is This Program's Been Implemented Across Schools.

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.

Jack, My 16 Year Old, Was In Knots A Couple Of Months Back, Studying For Latin. I Said, "mate, You've Got No Interest In Latin. You Don't Want To Go Into It After, So Drop It." He Said, "no, I Can't. I'm Going To Get Bullied At School Because All My Mates Are In There." There's A Prime Example Of Why No One Cooks At School. You're Studying Latin, You've Got No Interest.

I Didn't Get Depressed, I Don't Get Depressed.

If My Last Supper Was Ever Going To Be Cooked By A Chef, It Would Have To Be Thomas Keller.

Cooking Today Is A Young Man's Game, I Don't Give A Bollocks What Anyone Says.

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.

I Am A Chef Who Happens To Appear On The Telly, That's It.

It's Quite Weird Knocking That Out Of Them And Telling Them To Forget Cooking For Chefs; Forget What Chefs Say About Your Food.

I Am The Most Unselfish Chef In Britain Today.

Kitchens Are Hard Environments And They Form Incredibly Strong Characters.

If A Chef Says To You That He Sits Down And Eats Dinner Before Service, Then It's Bulls***. And If They Do, Then I'd Tell Them That They Are A Fat F***! You Shouldn't Indulge, Because You Need To Keep Your Palate On Edge, And Keeping It On Edge Is All About Small Attention To Detail And Tweaking Along The Way.

In Order To Create A Little Bit Of Confidence, Start Cooking With Pasta. Pasta Is Phenomenal. Once You've Cooked Pasta Properly For The First Time It Becomes Second Nature.

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.

Being A Chef Never Seems Like A Job, It Becomes A True Passion.

I've Been In New York For 15 Months. Winning Two Stars In The Zagat Number One Best Newcomer Within Ten Months Of Opening In New York Has Taught Me A Big Lesson.

I Train My Chefs With A Blindfold. I'll Get My Sous Chef And Myself To Cook A Dish. The Young Chef Would Have To Sit Down And Eat It With A Blindfold. If They Can't Identify The Flavor, They Shouldn't Be Cooking The Dish.

I Act On Impulse And I Go With My Instincts.

The Thing Is, I Can Teach. I Can Teach Bloody Well. So Few Chefs Have That Level Of Generosity. I Demand A Lot, A F***ing Hell Of A Lot, But I Give A Lot Back.

I Was A Naturally Aggressive Left-back, A Cut-throat Tackler.

I Think Pressure's Healthy, And Very Few Can Handle It.

Very Few Restaurants Do Five Services A Day - Breakfast, Lunch, Afternoon Tea, Cocktail, Theatre And Dinner - And Because Of That We Can Offer Something For Everyone.

A Lot Of People Think That I Am Only In Town When I'm Doing The Publicity Circuit, But I Actually Come [bread Street] Regularly. I Just Don't Publicise It.

When You Find A Guy Who Is Powerful, A Big Father Figure, You Latch Onto Him Immediately.

There's A Side To Reality Tv That Is Part Education, As Well. I've Seen That Since Doing "masterchef Junior," In Terms Of The Effect It Has On The Confidence Given These Young Kids From 8 To 13, A Quality Life Skill. Even If They Never Pursue Cooking As A Job Or A Career, Just Learning How To Cook For Yourself Sets You Up In A Good Place.

I Cook For A Living; I'm Not A Scheduler.

The Kids Now, On "junior," We Educate The Parents And It's Quite A Fascinating Turnaround. You Can Just See The Parents Thinking, "s - , 10 Years Ago I Was Eating So Bad, And Now I'm Seeing It Through The Eyes Of My Kids At 9, 10 Years Of Age." There Is An Upside To That Side Of Reality Tv. It's Not All Negative.

I Actually Quite Like [social Media]. It's Spontaneous, You Don't Really Have To Commit To It And I Enjoy The Interaction. Also, I Have Never Sworn On There, Not Once.

We Have Never Done Anything In A Cynical Fake Way

One Thing I Can't Afford To Get Sucked Up In Is The Trend Formation Of Restaurants Here. I've Invested Heavily. We Have A Ten-year Lease. More Importantly, The Style, The Feel And The Décor Of The Dining Room Is Vibrant.

Having Worked My A - Off Over Here For The Last 10 Years Really Hard, Really F - Ing Hard, To See That Unfolding Every Tuesday And Then Watching The Interviews, And The Megyn Kelly ... It's Just Extraordinary. It's Quite A Horrible Situation Because Something Needs To Happen To Stop This Thing [donald Trump] From Becoming One Of The Most Embarrassing Scenarios Ever In The History Of Politics.

Someone Sent Me A Picture Of My Name That Was Tattooed On Their A***! The First Thing I Said Was, The Least You Could Have Done Was Spell It Properly!

I Shoot From The Hip.

I Suppose I Might Be A Player-coach Nowadays. I'm A Great Teacher, And I Enjoy Teaching. But I'm Glad I Got Injured And Ended Up Turning To Cooking. It Was An Accident But The Happiest One Of My Life.

I've Never Been A Hands-on Dad. I'm Not Ashamed To Admit It, But You Can't Run A Restaurant And Be Home For Tea At 4:30 And Bath And Change Nappies.

I've Had A Lot Of Success; I've Had Failures, So I Learn From The Failure.

That's The Problem. Anyone Can Go And Buy A Restaurant. I Want To Be At That F - Ing Dinner Party Where They Say, "hey, Bill, Your Food's Great. You Should Buy Yourself A Restaurant." That's Not Right. Taking It Less Personally.

I Cook, I Create, I'm Incredibly Excited By What I Do, I've Still Got A Lot To Achieve.

Being Assertive And Somewhat Really Firm Has To Be Backed Up With Being Fair.

Being Assertive

Chefs Are Nutters. They're All Self-obsessed, Delicate, Dainty, Insecure Little Souls And Absolute Psychopaths. Every Last One Of Them.

Bread Street Kitchen Is A Big Operation, A Unique Beast, And It Needs Bedding In.

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.

I Suppose Your Security Is Your Success And Your Key To Success Is Your Fine Palate.

Videoing, Lifting It, Prodding It, And Five Minutes Later They Might Even Eat It! That First Approach To The Naked Eye Is Crucial, So When You See Pictures Coming Through On Your Social Media, It Does Push You To Be A Little More Creative And Raise The Bar A Little Bit Higher.

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.

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 Quite Like That Jeopardy, Those Up-against-the-wall Odds. I Don't Like It When It's Over-comfortable, Too Easy, Something That Can Be Done In Two Or Three Weeks. I Like A Challenge.

Pressure's Healthy. It Becomes Stressful When You Can't Handle That. I Mean, If You Don't Want To Become Pressurized In This Environment, Then Don't Be A Chef.

My Wife, A Schoolteacher, Very Disciplined. If You Think I'm Tough, Trust Me, And Wait Till You See When The Children Are On The Naughty Step. It's Hilarious. So We Decided That I'm Going To Work Like A Donkey And Provide Amazing Support For The Family.

Trending Author

Walter Anderson

Freddie Mercury

Sophie Kinsella

Ben Nighthorse Campbell

Category