Marco Pierre White Quotes

We've searched our database for all the quotes and captions related to Marco Pierre White. Here they are! All 23 of them:

A tree without roots is just a piece of wood.
Marco Pierre White
If you are not extreme, then people will take shortcuts because they don't fear you.
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef)
Strategy will compensate the talent. The talent will never compensate the strategy.
Marco Pierre White
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.
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef)
To know how to eat well, one must first know how to wait.
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef)
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.
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef)
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.
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef)
Escoffier, whose philosophy was “Good food is the basis of true happiness.
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef)
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’.
Stuart Maconie (The Pie At Night: In Search of the North at Play)
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.
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef)
Oh, that’s lovely wrist action you’ve got there. Fancy coming into the larder with me and earning yourself five woodbines?
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef)
Mother Nature is the true artist and our job as cooks is to allow her to shine.
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef)
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.
Karl Wiggins (Self-Publishing In the Eye of the Storm)
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.
Marcus Samuelsson (Yes, Chef)
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.
Anthony Bourdain (Kitchen Confidential: Adventures in the Culinary Underbelly)
In 1999, Gordon Ramsay stole the reservation book from Aubergine and framed Marco Pierre White.
Jake Jacobs (The Giant Book Of Strange Facts (The Big Book Of Facts 15))
I’m a home cook now; not a professional cook.
Marco Pierre White
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
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef)
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.
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef)
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.
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef)
Michelin
Marco Pierre White (The Devil in the Kitchen: The Autobiography)
When the food was finished, he’d produce a bottle of that ghastly herbal alcoholic drink Fernet-Branca.
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef)
so that there would a lot of carving in the room.
Marco Pierre White (The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef)