Gordon Ramsay has been shown using a garlic press in some kitchen clips and demonstrations, especially when speed matters and the recipe benefits from finely crushed garlic. Like many professional chefs, he doesn’t treat it as the only “right” method—he switches between a knife, a microplane, and a press depending on the dish and the texture he wants.
The bigger takeaway isn’t whether a celebrity chef approves of the tool; it’s when a garlic press makes sense. Pressed garlic is very fine and releases more oils quickly, which can be great for marinades, dressings, quick pan sauces, and garlic butter. For slow-cooked dishes or when a gentler garlic flavor is preferred, sliced or minced garlic can taste a bit rounder and less sharp.
A press can be a practical choice when you want consistent, ultra-fine garlic fast. It also helps if you’re cooking multiple cloves at once and don’t want to stop to mince. The best presses feel solid in the hand, have enough leverage to crush cloves without strain, and are easy to rinse clean so garlic doesn’t dry in the holes.
If you’re shopping for one, it helps to compare build quality, handle comfort, chamber size, and how easy it is to clean after use. For a deeper breakdown of what separates a flimsy press from a truly durable one, see the guide here: heavy-duty garlic press buying guide.
Some do, mostly for preference. A knife gives more control over cut size, and certain recipes—like crisp garlic chips or sautéed sliced garlic—require a specific shape that a press can’t produce. But many chefs still keep a press around for tasks where fine garlic is desirable and time is limited.
Pressed garlic is finer and releases juices faster, which can make it taste stronger and more pungent. Minced garlic is chunkier and often cooks more gently, giving a slightly milder, sweeter result in many dishes.
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