Gordon Ramsay

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies. ”

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results. ”

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. ”

Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes. ”

We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach. ”

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family. ”

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did. ”

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. ”