Skip Nav
Taiwan's Serving Up Shiba Inu Lattes, and We're Booking Our Flight Right Now
I Tried The Pioneer Woman's Famous Turkey Tetrazzini, and It's Pretty Much Perfect
Starbucks Japan Now Has Witch and Princess Frappuccinos, and We're Booking Flights STAT
Whole Foods
Whole Foods Has All the Pumpkin Spice Things, and We're Losing Our Fall-Loving Minds
Fruity Pebbles No-Bake Cheesecake Recipe
Food Video
Curb Your Cereal Cravings With This Fruity Pebbles No-Bake Cheesecake

Gordon Ramsay October Cover of Vegas Magazine

Why Gordon Ramsay Thinks Integrity Is the Key to His Success

Gordon Ramsay graces the October cover of Vegas magazine, and he dishes on everything from the latest season of MasterChef to his newest restaurant venture. The Scottish chef has 30 restaurants in total — he doesn't make the same amount of money as Beyoncé for no reason — and four of those restaurants are in Las Vegas. His newest Vegas restaurant, Fish and Chips, will open on Oct. 7, and it will be a much more casual spot than his usual fine-dining restaurants. According to Gordon Ramsay's official site, "the takeaway-style British restaurant will feature Ramsay's signature fish and chips, bangers and mash, chicken planks, and hearty seafood chowder." Gordon has been in the game for decades, but there are still things that surprise him and things that keep him in check, despite his massive level of fame. Get a glimpse of Gordon's interview below, and pick up the magazine to get the full scoop.

On what surprises him about Vegas after having restaurants there for four years: "Well, we are in the middle of the desert, but the level of ingredients and products that gets into Vegas is extraordinary. Whether it's Santa Barbara prawns or the most amazing shellfish from the Atlantic and Pacific coasts — everything is in abundance. So there are no excuses. The produce is a bit of a chef's dream, which I didn't expect. The quality of the proteins is equal to anything in New York, Paris, London — and I can confirm that because I have restaurants in them all."

On maintaining high standards and not letting his fame cause him to neglect his own restaurants: "I started from zero, and it's so incredible. So, I can't sit back at 50. Am I ready to stop? No. I've found the balance in terms of family, profession, and then this sort of empire size. I have seen so many chefs fall to the wayside because they got wrapped up in the glamour of fame and adulation — it's gone to their head and they are turning out a pile of sh*t behind the scenes. That would be the death of me — I couldn't live with myself on that one."

From Our Partners
Free Reese's and Hershey's Cheesecake Factory October 2018
Cheese Advent Calendar at Target 2018
Three Olives Eggnog Vodka 2018
Starbucks Japan Halloween Witch and Princess Frappuccinos
Rotisserie Chicken-Flavored Candy Canes
19 Crimes Wine Story
Where to Buy Golden Girls Cereal
Disney's Pumpkin Spice Soft Serve at Aulani Resort and Spa
Chrissy Teigen Writing a Kids' Cookbook
Sugar Cookie Toast Crunch Cereal Return 2018
Trader Joe's Vegan Banana Bread
Banana Creme Frosted Flakes
From Our Partners
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds