Marco Pierre White

Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality from Leeds. He was the youngest chef ever to have been awarded three Michelin stars.

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Quotes[edit]

Most of my reputation is a product of exaggeration and ignorance.
- Wild Food from Land and Sea (1994)

No, I didn't make Gordon Ramsay cry. He made himself cry. That was his choice to cry.
- 1988 comment in Boiling Point (1999 documentary), episode 3

To start giving three stars straight away from year one makes you question Michelin and its value – they dish out stars like confetti now.
- Meet Marco Pierre White, interview with FooDiva (2012)

Rudeness is not having fun, and if it is, it's at the expense of another person.
- Radio interview with Triple M (15 January 2013)

It's very important to me that I share my story, and my knowledge and my philosophy. A story is more important than a recipe. A recipe can confuse you, but a story can inspire you.
- As quoted in "MasterChef's Marco Pierre White opens up about life outside the kitchen" by Melissa Leong, Delicious (15 November 2015)

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)

Success is born out of luck. Luck is being given the opportunity, but it's awareness of mind that takes advantage of that opportunity.
- As quoted in the Irish Mirror (4 September 2022)

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.
- Introduction

Apply the cook's brain and visualize that fried egg on the plate. Do you want it to be burned around the edges? Do you want to see craters on the egg white? Should the yolk look as if you’d need a hammer to break into it? The answer to all three questions should be no. Yet the majority of people still crack an egg and drop it into searingly hot oil or fat and continue to cook it on high heat. You need to insert earplugs to reduce the horrific volume of the sizzle. And the result, once served up in a pool of oil, is an inedible destruction of that great ingredient—the egg. Maybe that’s how you like it, in which case carry on serving your disgusting food.
- Ch. 13

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?

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.