'Kitchen Wars' makes 'MasterChef' look like a walk in the park! — Marco Pierre White Copy Share Image
I like a nice cross section of society in my restaurants - the stars, the toffs, the working guy. — Marco Pierre White Copy Share Image
My grandfather, father, and uncle were chefs, and my other uncle was a butcher. — Marco Pierre White Copy Share Image
Whether dealing with children or chefs, they are all giant babies in need of nurturing. — Marco Pierre White Copy Share Image
Remember, restaurateurs are only shopkeepers; that's all we are. It's no different from the supermarket down the road. — 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
Mother Nature is the true artist and our job as cooks is to allow her to shine. — Marco Pierre White Copy Share Image
In 1990 at Harveys, when I was 28 years old, I became the youngest chef to win two Michelin stars. It was… — Marco Pierre White Copy Share Image
If I did one thing, I made cooking rock n' roll: I made it sexy. I made young kids from rich backgrounds… — 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
The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to… — 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
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
Food should be simple; it shouldn't be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of… — 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
I think what you got to do is to create an environment which people wish to sit in. You have to create… — Marco Pierre White Copy Share Image
How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The… — Marco Pierre White Copy Share Image
Gastronomy is the French Foreign Legion. You don't need any qualifications. Just walk through the door and keep your head down. Be… — Marco Pierre White Copy Share Image
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
My cooking attracted celebrities. I met Sylvester Stallone. He squeezed my bicep and said: 'I don't usually eat your kind of food,… — Marco Pierre White Copy Share Image
“Apply the cook’s brain and visualize that fried egg on the plate. Do you want it to be burned around the edges?… — Marco Pierre White Copy Share Image
For me, food is about generosity, and this should reflect on the plate as well. — Marco Pierre White Copy Share Image
“Escoffier, whose philosophy was “Good food is the basis of true happiness.” — Marco Pierre White Copy Share Image
I cannot teach anybody how to cook. All I can do is show them, share methods with them. — Marco Pierre White Copy Share Image
My favourite dinner is a cup of tea and a ham sandwich with English mustard. — Marco Pierre White Copy Share Image
You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I… — Marco Pierre White Copy Share Image
I can't imagine anything worse than trying to impress a girl with dinner. To be honest, I'm always impressing myself, not other… — Marco Pierre White Copy Share Image
Eating is one of the most important aspects of living. I like indulging. I like to eat one food at a time,… — Marco Pierre White Copy Share Image
Gastronomy is the greatest form of therapy that anyone can be exposed to. — Marco Pierre White Copy Share Image
You have to shout in the kitchen to deliver the orders, to drive the troops, to get the food out. When you… — Marco Pierre White Copy Share Image
People are bored of these 12-course gastronomic menus. They want affordable glamour. — Marco Pierre White Copy Share Image
A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can… — Marco Pierre White Copy Share Image
A cookery book should be there for inspiration. Recipes should be a guideline, and they shouldn't be cast in stone. — Marco Pierre White Copy Share Image
I've never tried to be a celebrity chef, people call me that but I was that young boy that the media chose. — Marco Pierre White Copy Share Image
Cuisine Nouvelle was just a concept, and one which, crucially, the English managed to get wrong. I mean, if you run a… — 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 Image
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 Image
Can you imagine, I lost my mother at age six? My childhood ended then. — Marco Pierre White Copy Share Image
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 Image
The day I stopped fearing my father was the day I could enjoy him. — Marco Pierre White Copy Share Image
Rudeness is not having fun, and if it is, it's at the expense of another person. — Marco Pierre White Copy Share Image
I like things that are educational and educational. I like things that are inspirational. — Marco Pierre White Copy Share Image
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 Image
I like a nice cross section of society in my restaurants - the stars, the toffs, the working guy. — Marco Pierre White Copy Share Image
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 Image
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 Image
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 Image
