Marco Pierre White

Chef

1961-12-11

Books by Marco Pierre White

White Heat
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The Devil in the Kitchen
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Marco Pierre White in Hell's Kitchen
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Quotes by Marco Pierre White

A tree without roots is just a piece of wood.
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If you are not extreme, then people will take shortcuts because they don't fear you.
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If you are not extreme, then people will take shortcuts because they don't fear you.
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A tree without roots is just a piece of wood.
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My mind might be conservative, but at heart, I was always a socialist.
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My cooking attracted celebrities. I met Sylvester Stallone. He squeezed my bicep and said: 'I don't usually eat your kind of food, but for you, I ate it.' I haven't got a clue what he'd eaten but he asked me to cook for his wedding feast when he married Jennifer Flavin at Blenheim Palace.
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You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.
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I wouldn't want to be in one room, 20 hours a day, 52 weeks a year, with four white walls and a stove. I think it stunts your growth as a human being.
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Remember, restaurateurs are only shopkeepers; that's all we are. It's no different from the supermarket down the road.
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I'm happiest walking through fields, on beaches, and over riverbanks. Nature is my surrogate mother.
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I love the countryside, which is where I live and feel most comfortable, and hate being surrounded by herds of people.
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A lot of people say I look like a rock star or a designer punk. But I swear it's the job that has carved my face. It's the hours, the stress, and the pressure. It's not me trying to look like this.
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Food should be simple; it shouldn't be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of parsley at the end, little bit of olive oil. It's about making the food deliciously tasty.
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My favourite dinner is a cup of tea and a ham sandwich with English mustard.
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Harveys opened against the backdrop of Thatcher's greed culture.
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I just can't stand Tony Blair.
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My tortured life - with its extremes and conflicts - might have been difficult for me to deal with, but the press couldn't get enough of it. I was in the papers every day, 'the enfant terrible of the culinary world.'
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One day, a chef moaned that he was too hot, so I took a carving knife in one hand, held his jacket with the other, and slashed it. Then I slashed his trousers. Both garments were still on his body at the time.
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All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person.
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My twenties were the worst period of my life.
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