A Quote by Gordon Ramsay
Long Island for me, it's producing more chefs coming out of there than Paris.
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I began coming to Paris in the 1960s when I was told audiences here liked my work. More than 20 of my plays have been produced in Paris, and several have had long runs and have returned in revivals.
Americans continue to visit Paris not just for Paris, but for ‘Paris.’ As if out of some collective nostalgia for what Paris should be, more than what it is. For someone else’s memories.
When I was younger I was influenced by Kanye, his story of coming up and how he kept producing and producing and saying, 'I'm more than just a producer. I'm more than just a writer. I'm more than just a guy in the studio here to give you ideas. I have a story.'
It's strange, because Long Island is still New York, but the farther you go out on Long Island, the more creepy it gets.
'Strong Island' is slang for Long Island, New York. And it really grew out of - what may surprise people, it really grew out of the very vibrant hip-hop scene that, you know, is located and still generates artists out of Long Island.
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.
Mortal beauty often makes me ache, and mortal grandeur can fill me with that longing...but Paris, Paris drew me close to her heart, so I forgot myself entirely. Forgot the damned and questing preternatural thing that doted on mortal skin and mortal clothing. Paris overwhelmed, and lightened and rewarded more richly than any promise.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry chef to actually do it in the end. Pastries, you actually do using recipes, and it's got a little more of a science to it. It's something that a lot of times, chefs aren't really involved in coming up with throughout their career, so it makes it a little more challenging.
For too long people have backed companies on hope value rather than solid products coming out. Now we are coming out the other side.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid to those suffering from hunger and/or malnutrition worldwide.
What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
We have a long way to go to being the perfect couple, we certainly don’t live the fairy tale marriage, he doesn’t shower me with rose petals and fly me to Paris on weekends but when I get my hair cut, he notices. When I dress up to go out at night, he compliments me. When I cry, he wipes my tears. When I feel lonely, he makes me feel loved. And who needs Paris, when you can get a hug?
I hang out with everyone from Long Island. I'm friends with everyone from Long Island.
I'm someone who came to Paris as a teenager, and I dreamed of coming back to Paris as a visitor. I never dreamed of having a job at the biggest luxury house in Paris and, you know, 15 odd years later, I'm still here.
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