A Quote by Gordon Ramsay

Two key ingredients in any successful chef: a quick learner and someone with a sharp brain. — © Gordon Ramsay
Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
Movies like 'Chef' are not really box-office monsters in the summertime and don't really fit into Hollywood's business model any longer. Even if 'Chef' is successful, it will be successful in the context of what it is. There's a limited upside to a film that's so small, but there's also limited exposure for the people who backed me.
I feel like I'm a quick learner and I'm also very quick to forget. That's why I can't play an instrument because I can't bloody remember it.
To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.
Sharp men, like sharp needles, break easy, though they pierce quick.
Efficiency is key to a successful kitchen. Clean your station as you go. Make yourself aerodynamic. Buy the best. Taste ingredients as you go.
I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.
The three ingredients of a successful union between two ... humor, commitment & undying love.
I'm pretty instinctive. I'm a quick learner.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.
If people ask me for the ingredients of success, I say one is talent, two is stubbornness or determination, and third is sheer luck. You have to have two out of the three. Any two will probably do.
I always feel like it's two key ingredients when it comes to following your dreams, making something happen that the average person deems difficult. If you truly believe it, that's step one. Step two, is, you know, the hard work that goes along with it.
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything.
The brain is the key, the brain is the source, the brain is God. Everything that humans do is neuroecology.
I think there is a big and significant difference between being a leader and being a manager-leaders lead from the heart. You have to be analytical and flexible. Flexibility is one of the key ingredients to being successful. If you feel like it's difficult to change, you will probably have a harder time succeeding.
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