Marco Pierre Quotes

A tree without roots is just a piece of wood.

If you are not extreme, then people will take shortcuts because they don't fear you.

Strategy will compensate the talent. The talent will never compensate the strategy.

I borrowed a quote from Oscar Wilde and put it at the top of the menu: “To get into the best society nowadays one has either to feed people, amuse people, or shock people—that is all.

To know how to eat well, one must first know how to wait.

Great chefs have three things in common: first, they accept and respect mother nature as a true artist; second, everything they do is an extension of them as a true person; and third, they give you insight into the world they were born into.

Lots of famous chefs today don’t look whacked, because they don’t work. They have a healthy glow and a clear complexion. There is blood in their cheeks. They haven’t got burns on their wrists and cuts on their hands.

Escoffier, whose philosophy was “Good food is the basis of true happiness.

you’re changing, softening toward this guy, and I’m not totally sure that’s the best thing. I mean… Brynn… he’s already made a fool of you once.

I have no desire to eat it beneath pictures of the proprietor sulking in a bandana, which is why I tend to avoid Marco Pierre White’s places. I agree with the singer Paul Heaton, who remarked recently, ‘women have been cooking for a thousand years and no one ever mentioned it. Men have been cooking for ten minutes and they never stop bloody going on about it’.

It doesn’t always matter how things come to be. Sometimes the more important thing is what you do with what you’ve been given.

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.

Oh, that’s lovely wrist action you’ve got there. Fancy coming into the larder with me and earning yourself five woodbines?

If you show up empty handed, expecting to eat up all this girl’s food, you’re gonna look like a bum,” he concluded. “And I can’t let you go out like that.

Mother Nature is the true artist and our job as cooks is to allow her to shine.

It's a difficult path that we tread, us Indie self-publishers, but we're not alone. How many bands practicing in their dad’s garage have heard of a group from the neighbourhood who got signed by a recording company? Or how many artists who love to paint, but are not really getting anywhere with it hear of someone they went to art school with being offered an exhibition in a gallery? How many chefs who love to get creative around food hear of someone else who’s just landed a job with Marco Pierre White? There’s no difference between us and them. There is, however, a huge difference in how everyone else perceives the writer. And there’s a huge difference between all of us – the writers, the musicians, the composers, the chefs, the dance choreographers and to a certain extent the tradesmen - and the rest of society in that no one understands us. It’s a wretched dream to hope that our creativity gets recognised while our family thinks we’re wasting our time when the lawn needs mowing, the deck needs painting and the bedroom needs decorating. It’s acceptable to go into the garage to tinker about with a motorbike, but it’s a waste of a good Sunday afternoon if you go into the garage and practice your guitar, or sit in your study attempting to capture words that have been floating around your brain forever.

For months beforehand, I fielded calls from British media. A couple of the reporters asked me to name some British chefs who had inspired me. I mentioned the Roux brothers, Albert and Michel, and I named Marco Pierre White, not as much for his food as for how—by virtue of becoming an apron-wearing rock-star bad boy—he had broken the mold of whom a chef could be, which was something I could relate to. I got to London to find the Lanesborough dining room packed each night, a general excitement shared by everyone involved, and incredibly posh digs from which I could step out each morning into Hyde Park and take a good long run around Buckingham Palace. On my second day, I was cooking when a phone call came into the kitchen. The executive chef answered and, with a puzzled look, handed me the receiver. Trouble at Aquavit, I figured. I put the phone up to my ear, expecting to hear Håkan’s familiar “Hej, Marcus.” Instead, there was screaming. “How the fuck can you come to my fucking city and think you are going to be able to cook without even fucking referring to me?” This went on for what seemed like five minutes; I was too stunned to hang up. “I’m going to make sure you have a fucking miserable time here. This is my city, you hear? Good luck, you fucking black bastard.” And then he hung up. I had cooked with Gordon Ramsay once, a couple of years earlier, when we did a promotion with Charlie Trotter in Chicago. There were a handful of chefs there, including Daniel Boulud and Ferran Adrià, and Gordon was rude and obnoxious to all of them. As a group we were interviewed by the Chicago newspaper; Gordon interrupted everyone who tried to answer a question, craving the limelight. I was almost embarrassed for him. So when I was giving interviews in the lead-up to the Lanesborough event, and was asked who inspired me, I thought the best way to handle it was to say nothing about him at all. Nothing good, nothing bad. I guess he was offended at being left out. To be honest, though, only one phrase in his juvenile tirade unsettled me: when he called me a black bastard. Actually, I didn’t give a fuck about the bastard part. But the black part pissed me off.

Read! Read cookbooks, trade magazines — I recommend Food Arts, Saveur, Restaurant Business magazines. They are useful for staying abreast of industry trends, and for pinching recipes and concepts. Some awareness of the history of your business is useful, too. It allows you to put your own miserable circumstances in perspective when you've examined and appreciated the full sweep of culinary history. Orwell's Down and Out in Paris and London is invaluable. As is Nicolas Freleng's The Kitchen, David Blum's Flash in the Pan, the Batterberrys' fine account of American restaurant history, On the Town in New York, and Joseph Mitchell's Up in the Old Hotel. Read the old masters: Escoffier, Bocuse et al as well as the Young Turks: Keller, Marco-Pierre White, and more recent generations of innovators and craftsmen.

A dilemma is what you and I are gonna have in a minute if you don’t watch your damn mouth.” My

because it was time I lived my life for me. And

Contentment meant there was no place she’d rather be than right here with me. I’d done my job.

I nodded and sucked in a breath to answer, damn-near fangirling over him. “Okay.

In 1999, Gordon Ramsay stole the reservation book from Aubergine and framed Marco Pierre White.

el libro de las Meditaciones no envejecerá jamás; pues no afirma ningún dogma. El Evangelio ha envejecido en algunas partes; la ciencia ya no permite admitir la ingenua concepción de lo sobrenatural que está en su base. Lo sobrenatural no es en las Meditaciones más que una pequeña mancha insignificante que no alcanza la maravillosa belleza del fondo. Aunque la ciencia pudiese destruir a Dios y al alma^ el libro de las Meditaciones seguiría permaneciendo joven en su vida y en su verdad. La religión de Marco Aurelio, como lo fuera en algunos momentos la de Jesús, es la religión absoluta, la que resulta del simple hecho de una elevada conciencia moral situada frente al universo. No es ni de una raza ni de un país* ninguna revolución, ningún progreso, ningún descubrimiento podrá cambiarla

Todos los estoicos pues, y no solamente Marco Aurelio, se habrían podido suscribir a las dos formulaciones kantianas del imperativo categórico: «Actúa únicamente según la máxima que hace que puedas querer, al mismo tiempo, que se convierta en ley universal.» «Actúa como si la máxima de tu acción tuviese que erigirse, por medio de tu voluntad, en ley universal de la Naturaleza,»6 No hay que decir: Marco Aurelio escribe corno si hubiera leído la Crítica de la razón practica sino más bien: Kant emplea estas fórmulas porque, entre otros, ha leído a los estoicos.

She was one of those women who clearly hadn’t accepted she wasn’t nineteen anymore,

This is why I can’t stand pussy-actin’ dudes. Always in their damn feelings…

It was a short, simple statement, but it hit me square in the heart all the same: “I think I’m really starting to like you.

All I could do was stare at the screen, watching our daughter in awe when the words, “I can’t wait to meet her,” were spoken off to my right in a deep, gruff voice. A voice that made goosebumps spring up on my arms.

How much time do you have before you have to get to work?” I asked, freeing his leather belt from the loops of his jeans. A slick smile touched his mouth and a second later, he gave the answer I was waiting for: “Whenever I get there.

Ricordi napoleonici. Memorie e itinerari dei francesi nel veronese (1796-1814) Giovanni Masciola, Arnaldo Liberati Rapsodia estetica J. François Lyotard QUID + Crescere con la testa e con il cuore. Ispirato agli insegnamenti di tre grandi maestri Nicola Tomba La storia di Don Giovanni raccontata da Alessandro Baricco Agostino Nobile Pavel Florenskij. Libertà e simbolo Ivan Menara Patafisica e cibernetica. Silvio Ceccato nei dintorni dell’una e dell’altra Fabio Tumazzo, Marco Maiocchi Me gusta malasana 1&2 (2 DVD) La storia di Don Giovanni raccontata da Alessandro Baricco. Ediz. illustrata Alessandro Baricco, A. M. Nacar La bottega del suono. Mario Bertoncini. Maestri e allievi Chiara Mallozzi, Daniela Tortora L' invenzione di Maria Maddalena Pierre-Emmanuel Dauzart Inferno. Lectura Dantis Bononiensis Emilio Pasquini Il diritto nell'età dell'informazione. Il riposizionamento tecnologico degli ordinamenti giuridici tra complessità sociale, lotta per il potere e tutela dei diritti Ugo Pagallo Guida ai palazzi di Trento. Viaggio romantico tra gli edifici storici della città Piera Fiorito Grandi mappe di città. oltre 70 capolavori che riflettono le aspirazioni e la storia dell'uomo. Ediz. illustrata Gli accampamenti napoleonici del regno italico Alfredo Ardenghi Fa sol la si... Perché? Giampiero Boneschi Dioniso a cielo aperto Marcel Detienne, Maria Garin Chescune colur mulez. Ricettario anglo-normanno per la preparazione dei colori Che cosa sia la bellezza non so Aa vv Cartografie di un visionario Pietro Civitareale Capire il colore. Fotografia, grafica, stampa Marco Olivotto, Dan Margulis Adius - Piero Ciampi Ed Altre Storie (Dvd+Cd) con Documentario (DVD)

I’m a home cook now; not a professional cook.

The sauce vierge: cup olive oil 2 tablespoons lemon juice 1 teaspoon coriander seeds, crushed 8 basil leaves, cut into fine julienne strips 2 tomatoes, peeled, seeded and diced

TO PREPARE THE SAUCE VIERGE: 1. Heat the oil gently in a small pan, and then add the lemon juice. Remove from the heat. 2. Add the coriander and basil and let it infuse the warm oil for a few minutes. 3. Add the diced tomato and serve immediately.

If you can visualize the food on the plate before you start cooking, it means, inevitably, that you can be more precise with portions: how often have you prepared a roast dinner intended for six but ended up creating enough food for a dozen? Picture it on the plate first, and you’ll not only get a better meal but save on waste as well—though do take into consideration the people who’ll want second helpings.

Secondo Pierre Bordieu esiste un’educazione al gusto che ha il graduale effetto di mascherare, inculcando nozioni arbitrarie, l’arbitrarietà delle nozioni inculcate.

Michelin

Carina’s his trophy but I’m his prized possession.” ~Marco