Thoughts by Gordon Ramsay:
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.
If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.
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.
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.
Cooking today is far greater than it ever was, and more importantly, a chef’s role today has changed dramatically over the last decade.
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.
When you have the arrogance, the confidence and you can’t cook, then you’re only going to look stupid.
Initially let your food do the talking. You’ll be surprised how far you go in a short period of time.
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.
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.