Marco Pierre White Quotes
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A lot of my reputation is a product of exaggeration and ignorance.
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Do I shout, belittle or swear? No. I have sufficient confidence within myself to control my environment just by my presence, just by working hard and leading from the front.
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The most poisonous source in any kitchen is a chef's ego.
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I have no problem in asking a diner to leave for two reasons: 1. If they are rude to my staff. No one has that right. If we make a mistake, allow us to rectify it. 2. If they are loud and abusive at the table. They have no regard or respect for the other diners, who may have worked very hard to save up their cash to afford your prices.
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Mother Nature is the true artist and our job as cooks is to allow her to shine.
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How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is the most important. If the chef overreacts, fine. At the end of service, you apologize.
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You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? I feel cheated. I don't mind paying big money for food but if I go to Paul Bocuse's restaurant I want Paul in the house.
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A tree without roots is just a piece of wood.
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I just want my children to be happy. And to be good people. Proper people. That's all.
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I don't do social events, I don't do award ceremonies, I don't do charity dinners. I live my life off-radar.
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I didn't understand myself well enough be an ambassador to my world, to inspire people to want to cook, to inspire young people to want to come into my industry.
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Don't dress for others, dress for yourself. Clothes should be an extension of what you represent and what you feel inside.
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We're in a world that is run by accountants and I think that it's sad in many ways.
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I've paid my price, a high price, I watched my mother die. I look at everything I've been given now as a form of compensation. A person who has regrets is a person who casts anchors.
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I can't imagine anything worse than trying to impress a girl with dinner. To be honest, I'm always impressing myself, not other people.
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I'm not a worrier. I like sleeping.
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I've never tried to be a celebrity chef, people call me that but I was that young boy that the media chose.
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I have no regrets in my life. If not for the mistakes that I made I would not be the man I am today.
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In London I'm not seen in public. I don't go to award ceremonies or gatherings. I just don't go because I like my privacy. I like being with my family and I like being in their company. I work very hard and I don't have much time so I just want to be with my family or in the English countryside. I don't take holidays.
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I find supermarkets fascinating places. It's extraordinary, you can buy anything there.
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Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning.
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I cannot teach anybody how to cook. All I can do is show them, share methods with them.
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People do peculiar things in life and they do for whatever reason but I think one of the greatest crimes in life is when you lie.
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I think if you've been given something in life you have a moral duty to give things back.
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If you are not extreme, then people will take shortcuts because they don't fear you.
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People who can give themselves every day. They're the people that I admire, they're real people.
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If you've been given opportunities then you have to create opportunities. If you're given knowledge by people, share your knowledge. If you were born with talent, show your talent off.
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Today there are very few chefs at that high level who are behind their stoves. You don't feel their presence within the room. Where's the romance? Where's the show? Where's the theater? The modern day restaurant - it's like dining in a chapel. It's boring.
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Once you accept you are being judged by people who have less knowledge than yourself, then what's it worth?
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It's not about what you achieve, it's actually what you do for your industry and that's what I think is important. And when people look at me and they see my achievements with the restaurants do you know what I think? I think I did more than that. What I achieved was teaching young men and young women when they were young and inspiring them.
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