I'm Gordon Ramsay, For Goodness Sake: People

I Am The Most Unselfish Chef In Britain Today.

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.

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.

Kitchens Are Hard Environments And They Form Incredibly Strong Characters.

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.