Marco Pierre White
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- Most of my reputation is a product of exaggeration and ignorance.
- Wild Food from Land and Sea (1994)
- As far as I'm concerned, if someone is paying a huge amount of money to come to your restaurant and eat your food, then you have a duty to be in the kitchen.
- The Devil in the Kitchen: The Autobiography (2007)
- Cooking is a philosophy, it's not a recipe. Unless it's pastry, then it's chemistry.
- As quoted in "Cooking is a philosophy, it's not a recipe. Unless it's pastry, then it's chemistry." by Labanya Maitra, Outlook India Magazine (11 March 2020)
Interview with Gourmet Traveller (2008)
"Truly, madly, Marco Pierre White" (13 August 2008)
- Great chefs have three things in common. The first is the understanding that mother nature is the true artist and they are the cook. The second is that everything they do becomes an extension of them as a person. Third, they give you insight into the world they came from, the world that inspired them. They show that off on their plates.
- Most chefs, unfortunately, cook by numbers. It doesn't come from within. Molecular cuisine is basically branding food. There's nothing new to it. Its foundation is still classical.
- When I made the decision to retire, I had three options. The first option was, I don't retire, I stay in the kitchen, I continue to work six or seven days a week, I kiss my children goodbye in their beds while they're sleeping in the morning and I kiss them goodnight when they're sleeping in their beds, but I retain my status and my position within my industry. My second option was to live a lie, to pretend I cook when I don't cook, question my integrity and everything I've worked for these 22 years, continue to charge high prices. My third option was to pluck up the courage, give back my stars and abdicate my position and reinvent myself as a person. Those were my options, and one Sunday morning I was fishing and it came to me. I was being judged by people who knew less than me. So what was it all worth?
Marco Pierre White in Hell's Kitchen (2008)
- Success is born out of arrogance.
- Most cooks when they are young tend to overwork their food to hide their lack of confidence and appreciation for Mother Nature. In time they learn that she is the true artist—we're just the the cooks.
- It is only by growing to know yourself that you do things for the right reasons and maybe have a chance to be really happy and realise your true potential as a person.
- Cooking should be a way of life—an extension of oneself—never a job.
- Encyclopedic article on Marco Pierre White at Wikipedia