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— Gordon Ramsay"I have to say, opening up in New York taught me a lot about that level of attention to detail. London's a tough market, Paris is a tough market, but New York, well, that's extraordinary."
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I suppose that I was a kind of consultant for taste. Is it good taste? Or bad taste? I had an attention to detail, to what would tell best the story. Because many people get excited about the work and drift off from the story.
— John Hench
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If a chef says to you that he sits down and eats dinner before service, then it's bulls***. And if they do, then I'd tell them that they are a fat f***! You shouldn't indulge, because you need to keep your palate on edge, and keeping it on edge is all about small attention to detail and tweaking along the way.
— Gordon Ramsay
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