Gordon Ramsay refused to share his millions with his children:

Gordon Ramsay is the most popular chef in the world. Despite his restaurants, he became the start of many cooking shows. The most famous of them were Hell’s Kitchen and Kitchen Nightmares.

Due to his hard work and good taste, he has earned a multimillion-dollar fortune. But it has been coming to the headlines that he doesn’t want to share a single penny with his children.

Gordon Ramsay had never thought about building a career in the field of cooking. Instead, he wanted to be a professional sportsman. He was born in Johnstone, Scotland on 8 November 1966.

Gordon was a soccer lover and loved playing it. At the age of 15, he was given the opportunity which every boy dreams of. He gave a trial at legendary soccer club Glasgow Rangers. But unfortunately, he had to give up on his dream due to a knee injury. Therefore he started taking classes in hotel management.

He had a real dedication regarding his work and came out with talent. He got training by some of the best and well-known chefs. Few of them were Albert Roux and Marco Pierre White in London and Guy Savoy and Joël Robuchon in France.

Once his training was completed he started work as head chef at Marco Pierre White’s restaurant La Tante Claire. He said “And in terms of Marco, if you thought I was tough to work for, you should have stood alongside him.

When I walk into this kitchen now, and all the young girls and young guys are excited to see me, and I’m excited to see them, I think ‘s**t, if you’d have been here 25 years ago.’”

He added “I was standing outside, opening scallops, and it was pg down with rain,” he added. The French boys were in the kitchen laughing their heads off, and what did Koffmann do? He threw me a big fg smelly duffle coat. But I opened them, 180 of the fs. I had to prove my worth. I wanted to show you can be taught, you can develop a palate, and you don’t have to be French to be an FG great chef.”

He refused to give money to his kids. Mentioning the reason he said “It’s like not employing the kids. I don’t want the staff thinking, ‘it’s Ramsay’s kid; we can’t tell them off.’ Do you want to work in this business? You go off to another chef, learn something different and come back with something new to improve the business.”

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