A Quote by Gordon Ramsay
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.
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I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.
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.
You have to shout in the kitchen to deliver the orders, to drive the troops, to get the food out. When you have a table of eight courses and everyone's having something different, you have a 15-second window to get it all together so no one at the table waits.
It's a little different being the older guys on the team. We are going to help get the young guys get comfortable. We'll have to get them used to what they will face out there this season. There are some good guys out there. They know what they have to do to win.
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.
And other people get the opportunity to leave prison, and then they do something to get put back in there because they can't actually function in society. It's really cool because you get to see all these different women, their backstories, where they come from, their upbringing and why they get to where they get to, and they're all completely different. It's really cool that you get to see all those storylines.
It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they'll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it'll be slightly different.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
I don't tend to get girls as fans. I just get all the young guys and weirdos.
It's really important, especially for young girls, to see that if you fall down, you get back up. If you get sick, you get back up. People are going to say what they want.
I can't get on girls' wavelengths at all. I think we are completely different. I don't know, maybe that's the way it should be. If we could all get along occasionally though, that would be nice.
When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.
I think the Caribbean has been overlooked because guys don't really have the resources to get out and guys are less fortunate to make it to the U.S. and get scholarships and for people to come down and see them.
Guys that get that second year under their belt, get the first year under your belt, you come back with a different swag and a different confidence, a different pace to your game. You can showcase what you've been working throughout the summer.
The thing about tennis life is that it's the same thing every day. You train. You come back to the hotel. You get treatment. You eat. You sleep. You get up.
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