MANILA, Philippines – Gordon Ramsay is a culinary household name that that requires little introduction.
With a global empire of restaurants, multiple Michelin stars, and an on-and-offscreen personality that’s as fiery as his kitchens, it’s easy to think his success came easily.
But Ramsay’s recipe for success? Fame wasn’t handed to him on a silver platter. To his fans in Manila, he said that his rise to the top is all about hard work, constant learning, and never getting too comfortable.
It’s advice that he has lived by himself. Ramsay’s journey began in kitchens where he wasn’t afraid to start at the bottom.
“When I started my new job, I went back to becoming a commis chef again. Do that three or four times in your career, and you’ll build a plethora of knowledge that only you will have,” he shared during an exclusive event at Newport World Resorts on Monday, January 20.
A commis chef is a novice chef who works to support a chef de partie in a commercial kitchen, with tasks like preparing ingredients, cleaning, deliveries, and cooking.
Frankly, you’ll never be the ‘best’
It’s all about humility, Ramsay said. For aspiring chefs, creators, creatives, or anyone dreaming big, Ramsay stresses the unrelenting drive to learn, especially at a young age. “Get comfortable being uncomfortable,” he said. “Between the ages of 18 and 26, you have to be the most energetic sponge.”
And you’re not just chasing money or titles. Ramsay said to never take a job for the salary or a pay increase.
“It’s not the money you need; it’s the knowledge you need,” he emphasized.
You’ll never be the best, and that may be a hard truth to swallow for many, especially for veteran chefs and cooking pros — but Ramsay said that the key to true success is to be a lifelong learner.
Even as a globally renowned chef, Ramsay remains a student of his craft. His secret to staying relevant in an ever-changing world? Constant curiosity.
“You’ve got to study,” he said. “There needs to be a 60- to 70-minute window every week where you just get up to speed with what’s happening in restaurants — what’s coming next, what’s the arc in silence.”
Ramsay’s passion for discovery keeps his longevity in the industry burning; as his willingness to learn from others and immerse himself in different cultures. He shared that one of his most memorable learning experiences was in India, where he spent weeks in an ashram in Kerala.
“I went to cook the most amazing vegetarian cuisine,” Ramsay recalled. “What that did for me and my team — to understand the essence of a great chickpea curry — was incredible. To nail it, I went to the source.”
This is why for Ramsay, travel is a non-negotiable part of growth. “You can’t always get up to speed with the language, but you can speak through the food. Understanding what a culture is about and mastering their cuisine is crucial,” he said.
Trends and when to tune out
When asked how to stay relevant in today’s ever-evolving food scene, Ramsay is discerning about which “hot trend” to embrace and which to ignore. “I’m staying ahead of the curve, listening to the trends, but not jumping on every sort of trendy aspect,” he said.
Thanks to social media and content creators, the world has become smaller, allowing anyone to be inspired by what’s happening in culinary hotspots like the East Coast, West Coast, UAE, and even Iceland.
But despite the glitz and gimmicks of the outside world, Ramsay said you must focus on what’s truly meaningful. “Understand what’s important for you what’s missing in your culinary program, and focus on that. Platforms like YouTube are incredible for learning culinary techniques.”
Ramsay also has his eyes on what’s next in the industry. “Fermentation is here to stay,” he shared. Gut health is all the rage now, especially in connection to the growing plant-based movement.
Advice for aspiring chefs
“You haven’t even touched yet the beginning of this excitement!” Ramsay said, when asked what young people need to succeed. “Food is like medicine — it’s like law. You need to put in an eight- to 10-year apprenticeship,” he said.
He advises students to travel, learn, and expose themselves to as much as they can. The more they immerse themselves, the more they’ll understand, he said.
But perhaps his most profound advice is to trust the process of starting over. “When you start down again in the next kitchen, you just learn so much more. It’s not about responsibility in your 20s; it’s about the education. You just have to keep on going up and down,” he said.
Ramsay also stressed the importance of mentorship. “If you’ve had three or four good mentors, you can dip into the little nuances they’ve taught you, and that’s when you start formulating your own style,” he said.
For him, this mindset is what separates good chefs from great ones. It’s not about reaching a “destination,” it’s about finding joy in the journey and the willingness to keep learning, no matter how far you’ve come. – Rappler.com