Marco Pierre White Quotes

Once you accept you are being judged by people who have less knowledge than yourself, then what's it worth?

Success is born out of arrogance, but greatness comes from humility.

Gastronomy is the greatest form of therapy that anyone can be exposed to.

There are many times in my life, when I could've thrown in the towel. Many times in my life when I was on the floor. And when you're on the floor, never allow anybody to pick you up. It doesn't matter how long you stay there, make sure you pick yourself up and dust yourself down. Whatever happens, whether you go home today or you don't go home today, that's irrelevant. What's relevant, is you take the knowledge from the experience and you grow as a person.

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

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 yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning.

If you've been given opportunities then you have to create opportunities. If you're given knowledge by people, share your knowledge. If you were born with talent, show your talent off.

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

At the end of the day it's just food, isn't it? Just food.

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

The most poisonous source in any kitchen is a chef's ego.

I have no regrets in my life. If not for the mistakes that I made I would not be the man I am today.

I can't imagine anything worse than trying to impress a girl with dinner. To be honest, I'm always impressing myself, not other people.

A tree without roots is just a piece of wood.

I cannot teach anybody how to cook. All I can do is show them, share methods with them.

Don't dress for others, dress for yourself. Clothes should be an extension of what you represent and what you feel inside.

Today there are very few chefs at that high level who are behind their stoves. You don't feel their presence within the room. Where's the romance? Where's the show? Where's the theater? The modern day restaurant - it's like dining in a chapel. It's boring.

Eating is one of the most important aspects of living. I like indulging. I like to eat one food at a time, to savor each individual thing.

People who can give themselves every day. They're the people that I admire, they're real people.

How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is the most important. If the chef overreacts, fine. At the end of service, you apologize.

I came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and I feel very fortunate that I worked for chefs that were behind their stoves. I saw that world of gastronomy. I can sit here today and say that I saw the golden age of gastronomy. It's gone, it's gone. It's never going to have that anymore, once the accountants get involved the romance fades. That's the reality.

I have no problem in asking a diner to leave for two reasons: 1. If they are rude to my staff. No one has that right. If we make a mistake, allow us to rectify it. 2. If they are loud and abusive at the table. They have no regard or respect for the other diners, who may have worked very hard to save up their cash to afford your prices.

People do peculiar things in life and they do for whatever reason but I think one of the greatest crimes in life is when you lie.

Once you grow up and discover yourself as a human being you look at things for what they are.

Do I shout, belittle or swear? No. I have sufficient confidence within myself to control my environment just by my presence, just by working hard and leading from the front.