Quotes of All Topics . Occasions . Authors
My father was a swim teacher. We used to swim before school, swim after school.
I've always said that I think females make the best chefs anywhere in the world.
Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in.
Chelsea has always been a foodie heaven and it will never change in that respect.
I suppose your security is your success and your key to success is your fine palate.
Cooking a dish is fine; cooking it under pressure is a completely different ballgame.
The secret is to make sure the business is running to perfection, with or without me.
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
I'm not critic-proof, and I still take it personally, but I take it less personally now.
I am happy for them all: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.
When you find a guy who is powerful, a big father figure, you latch onto him immediately.
How many restaurants do we know across the world that customers visit once and once only?
Being on a soccer pitch is not the same as being in a kitchen when things are going wrong.
Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.
They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.
Focus on your customers and make that restaurant synonymous to where you are in terms of area.
Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.
The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.
Another person tattooed my face on their calf. When they tense, the face moves! That is messed up.
The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
Initially let your food do the talking. You'll be surprised how far you go in a short period of time.
If you think customers are impatient in New York, wait to you see how impatient they are here in L.A.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
When you have the arrogance, the confidence and you can't cook, then you're only going to look stupid.
Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.
Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.
Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!
When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.
To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.
Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!
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.
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.
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.
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.
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
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.
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 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.
[ 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.
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.
Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
[I spend a] lot [time travelling]. Between the restaurants, filming for TV, producing MasterChef, seeing the kids... it's pretty constant.
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.