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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.
-Gordon Ramsay
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You Can't Depend On

Gordon Ramsay
...
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.

Understanding the Quote: "you can't depend on the exposure of a tv screen to keep..."

This quote by Gordon Ramsay reflects deeply on the theme of feet. It connects to the universal human journey of purpose, motivation, and reflection. Often categorized under Feet, Tvs, Push Yourself, the quote offers insight, emotional clarity, and intellectual inspiration to readers worldwide.

Whether you’re a student exploring new ideas, a leader trying to motivate your team, or someone seeking direction in life — this quote provides value. It resonates because it’s more than words — it’s a bridge between experience and wisdom. It shows how Gordon Ramsay interprets life's core challenges and triumphs.

Lessons From the Quote

This quote teaches resilience and focus. It reminds readers that no matter where they stand in life, reflection and self-awareness lead to growth. Each word has meaning, and when studied, it becomes clear how impactful thoughtful language can be.

About Gordon Ramsay

Gordon Ramsay is celebrated for insightful thoughts on feet and tvs. Their legacy lives on through writings that guide, comfort, and inspire. Discover more on their profile page.

Actionable Takeaways

  • Reflect on how this quote applies to your current life path.
  • Share the message with someone who needs inspiration.
  • Write your thoughts on this quote in a journal or blog post.
  • Use it as a daily affirmation or reminder.

Closing Thoughts

Quotes like this endure because they capture universal truths. They comfort us in solitude and empower us in groups. Carry this quote forward — live by its wisdom, share its message, and keep its essence alive.

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Topic
Feet
Tvs
Push Yourself
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President
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Drama
Reality
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Thinking
Healthy
Pressure
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Long
Areas
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Fishes
Kicks
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Next
Milk
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.
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Worry
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Tattooed
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Lasts
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Restaurants
Conclusion
Best To Start At The Bottom & Gradually Climb Up. It's Much More Fun, Too.
Fun
Bottom
Climbs
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.
Saws
Recessions
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.
Running
Done
Today
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.'
Success
Wine
Choices
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.
Couple
Islands
Long
Being Assertive And Somewhat Really Firm Has To Be Backed Up With Being Fair.
Assertive
Firm
Being Assertive
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.
Years
Style
Dining
Being A Chef Never Seems Like A Job, It Becomes A True Passion.
Jobs
Passion
Chef
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.
Nice
Responsibility
Years
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.
Couple
Real
Winning
I Don't Run Restaurants That Are Out Of Control. We Are About Establishing Phenomenal Footholdings With Talent.
Running
Talent
Restaurants
The Minute You Start Compromising For The Sake Of Massaging Somebody's Ego, That's It, Game Over.
Games
Ego
Sake
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.
Girl
Guy
Kitchen
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.
Soccer
Stars
Player
How Many Restaurants Do We Know Across The World That Customers Visit Once And Once Only?
World
Restaurants
Customers
I Won't Let People Write Anything They Want To About Me.
Writing
People
Want
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.
Order
Cooking
Pasta
I Came Up From A Difficult Background.
Difficult
Backgrounds
I've Had A Lot Of Success; I've Had Failures, So I Learn From The Failure.
[i Spend A] Lot [time Travelling]. Between The Restaurants, Filming For Tv, Producing Masterchef, Seeing The Kids... It's Pretty Constant.
Kids
Tvs
Time Travel
Bread Street Kitchen Is A Big Operation, A Unique Beast, And It Needs Bedding In.
Unique
Kitchen
Bread
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.
Support
Cooking
Levels
Rude Staff, Bad Lighting, And Dirty Bathrooms Are All Signs Of A Bad Restaurant And A Good Reason To Leave A Restaurant!
Dirty
Rude
Bathroom
I Cook For A Living; I'm Not A Scheduler.
Cooks
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.
New York
Sneak In
Storm
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.
Sea
Cooking
Done
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.
Teacher
Teaching
Player
The Level Of Jealousy And Insecurity In This Industry [restaurant] Is Far Greater Than Ever Before.
Insecurity
Levels
Restaurants
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.
New York
Stars
Winning
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.
Hot
Looks
Week
Trending Author
Brian Lamb
Catharine MacKinnon
Lou Gehrig
Burl Ives
John Boehner
Jake Lloyd
Category
Information