A Quote by Gordon Ramsay
The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or a domestic chef. Because the only way ever to really identify the true purpose of how good they are is submerging them under pressure. So I say it's no different than a live football game because it's about the intensity.
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You know that old expression "It's not whether you win or lose; it's how you play the game". That line was definitely not coined by a chef. Because for a chef, it's only about whether or not you pull through. If you fail, nobody cares how hard you tried.
I reached rock bottom halfway through college. And it was - because of all the pressure that I think we're talking about right now - the pressure to learn how to budget, the pressure to really abandon everything that you ever learned. You don't have a comfort zone anymore. You don't have your neighborhood. You don't have your family with you.
People talk about pressure in football, but I don't think pressure should always affect you in a bad way. I love games under pressure.
When you think of a chef you think of somebody that could cook - you don't think of chef that says, 'Yo, I make only steaks'. No. A chef knows how to bake, he knows how to fry, he knows how to sautee, he knows how to do everything that's pertaining to food, and that's how I felt about my lyrical position. It's like I would say, 'Today I'm gonna make a hot salmon. Tomorrow I make you spaghetti. The next day I make you baked fish'. This is how my lyrical content in my head was already bein' reciprocated to the world, bein' given to y'all like that.
A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.
I threw up before every single football game I played, and I did so up through my NFL career. It was good pressure. It was pressure to be good. It was pressure to be the best. It was pressure to want to win.
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.
You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because you're doing something other than what you should be doing.' 'Top Chef' is a double-edged sword for me: There's a whole group of people who will not come to the restaurants because they assume I'm not in them anymore, all I do is TV.
You're playing a game, whether it's Little League or Game 7 of the Word Series. It's impossible to do well unless you're having a good time. People talk about pressure. Yeah, there's pressure. But I just look at it as fun.
I always had that joy of the game in my eyes everywhere I played, because it was the best thing, but Brescia probably had less pressure. Maybe people might perceive more enjoyment because the pressure was different, but it was the same. I enjoyed the pressure, no problem!
The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'
With Serbia, there will always be pressure. We are the kind of players and people who do not know how to live without pressure. Even if we play against Brazil or some of the other bigger countries, we think we are better than them. That is the way we are. People expect us to beat the big teams, and we have plenty of pressure from within.
They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.
I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense.
Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.
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