Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes.… — Marco Pierre White Copy Share Image
Chefs today choose to step onto that treadmill where they have to be seen. Every day they have to go to this… — Marco Pierre White Copy Share Image
Nine out of 10 English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. — Marco Pierre White Copy Share Image
All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second,… — Marco Pierre White Copy Share Image
Today there are very few chefs at that high level who are behind their stoves. You don't feel their presence within the… — Marco Pierre White Copy Share Image
“Lots of famous chefs today don’t look whacked, because they don’t work. They have a healthy glow and a clear complexion. There… — Marco Pierre White Copy Share Image
You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when… — Marco Pierre White Copy Share Image
When you walk down the street of Kabul your values for life changes, they do change. — Marco Pierre White Copy Share
How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is… — Marco Pierre White Copy Share
Can you imagine, I lost my mother at age six? My childhood ended then. — Marco Pierre White Copy Share
In 1990 at Harveys, when I was 28 years old, I became the youngest chef to win two Michelin stars. It was a huge achievement. — Marco Pierre White Copy Share
Rudeness is not having fun, and if it is, it's at the expense of another person. — Marco Pierre White Copy Share
I like things that are educational and educational. I like things that are inspirational. — Marco Pierre White Copy Share
Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask… — Marco Pierre White Copy Share
I like a nice cross section of society in my restaurants - the stars, the toffs, the working guy. — Marco Pierre White Copy Share
The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast,… — Marco Pierre White Copy Share
I spent my days on the riverbanks, in the woods, in the fields, shooting, hunting and stalking. I unravelled everything within my life. Self… — Marco Pierre White Copy Share
I didn't understand myself well enough be an ambassador to my world, to inspire people to want to cook, to inspire young people to… — Marco Pierre White Copy Share
Strategy will compensate the talent. The talent will never compensate the strategy. — Marco Pierre White Copy Share
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… — Marco Pierre White Copy Share
I just want my children to be happy. And to be good people. Proper people. That's all. — Marco Pierre White Copy Share
