YTread Logo
YTread Logo

Marco Pierre White | Full Address and Q&A | Oxford Union

Jun 01, 2021
So I think Dow is going to come right in and I was wondering, market, if you could tell us a little bit more about your early life and how you grew up. Well, first of all, good evening everyone, this is quite scary, but at the same time quite exciting, small chairs. Well, I was born in the north of England in a city called Leeds. I was born from two very humble beginnings and when I think about my time in Leeds, you know I come from a very working class world, but a working world. class world that had self-esteem and pride, they knew their position, the front gardens were always taken care of, the back garden was where you grew your vegetables, drew your path, dried your clothes and when I walk down the street, a kind of world.
marco pierre white full address and q a oxford union
The one I was born into I think is no longer a world I recognize because we were raised to better ourselves because as simple as that, when I was 13 my father looked at me as a man, not a boy, and sent me to work. and every morning I would wake up with money until Saturday at 4:45 at five past five the milkman would pick me up and we would run the next four hours or three hours and then he would take me to school every day I would be late because I earned five pounds a week and at the end of that week my father took my money and told me it was

full

, he told me it was for my vacation.
marco pierre white full address and q a oxford union

More Interesting Facts About,

marco pierre white full address and q a oxford union...

I never figured it out, but when I look back as a kid, I think it's spending the bookies, but that was the world I came from, but my father, what he did, he told me how to work hard, he taught me to be disciplined. , he taught me to be punctual, he taught me to never throw in the towel if he threw in the towel he told me to pick it up never give up never ever give up and when you are young it is very easy to give in to get away it really is I did very badly in school I was very bad when I left school.
marco pierre white full address and q a oxford union
I wasn't very good at spelling, I wasn't very good at reading or writing, but my father in January 1978 gave me some money which was enough to take me to Harrogate on the bus, buy me a sandwich, bring me a cup of tea and bring me. I came home and he dressed me in my Sunday best. It was the most daunting task I had ever been given. He told me to knock on hotel kitchen doors and explain that school would end on March 17. He was looking. for an apprenticeship I would be ready to start work on Monday the 20th so I caught the 36 bus to Harrogate not knowing where I was going, I had never been so far from home without company in my life and then I was at my Sunday best.
marco pierre white full address and q a oxford union
I got off the bus at the Senate half an hour ago without naming where I was going without knowing that that trip was me leaving the world I was born in and starting a new world and so I went down the hill, I don't know why I arrived at the bottom of the hill, I saw this hotel in front of me, they called it a hotel since George Victorian, quite grand and elegant, tilman, so I walked past it, the doorman looked at me, I looked at him, I was quite intimidated, scared, I walked past him. I saw this little path that went around the back of the hotel.
I walked down this path and then I saw this door, a turquoise door. I thought it must be the kitchen door. I knocked on the door, the truth is that I never wanted that door. To open it he opened Trevor, the kitchen porter, open the door to my new life, he said: what can I do for you, boy? Since I'm here to see the chef, he assumed I had an appointment, he walked me through the kitchen. kitchen, it was the medium. from the lunch service there was shouting there was shouting the chefs were running there tall pure

white

hats and the chef looked at me I looked at him and said quietly hello they ignored me we arrived at another turquoise door the traveler knocks on the door the chef because the chef said , come in Trevor, he said, this young man came to see you, chef, he said, come in, so I came in, he said, sit down.
In a way I recognized it. I knew that type of man. He had the same facial features as my father. The publication wide open on his desk was Sports Life. He had Willie Milburn's stack of receipts that went up for any special offer. Oh, he said: What can I do for you, boy. I said my dad sent me to Harrogate to look for work. an apprenticeship i leave school on the 17th march i'm ready to start work on monday the 20th he gave me a job as an apprentice chef living on £15 a week but the amazing thing about that was that was one of the luckiest moments of my life life I was born on a municipal estate and I got a job in the hotel since George was my passport to escape the world I was born in to start a new world.
I went to work in the hotels in George, they learned a lot about food, not really a gel, I learned to run, Allen said yes, chef, I learned to take orders, I pushed myself, I learned to use a knife, I was afraid I would get fired, yeah , I did, that was my biggest fear because of our sect. I lost my house. I would have to go back to Leeds and tell my father they had been made redundant. Fear dominated me. I worked very hard and I tried very hard and you know something, the truth is that I was not for that man.
He was not a good man I would never have realized my dreams because he gave me the necessary tools he taught me how to absorb pressure how to push how to pick up the towel how to hide my tears because the old world of gastronomy was his coffee his world he was like the floor of a factory. They were tough men, all from humble beginnings. A harsh world. That first night on March 20, my head chef told me that my head chef was sorry. My chef de Partie, which means head of section, was called Michael Truelove. He said marking the first thing you have to learn service from him is service and I said what does that mean? he said whatever the chef tells you, whatever he yells at you, whether he swears that you abuse you, you just say yes chef and that's it. what i did i just said yes chef whatever they told me to do whatever they yelled at me i just said yes chef anyway i survived but in the afternoons the other chefs weren't interested in me i was 16 so what I used to do was I used to go to the old porter's lodge.
I used to shine clients' shoes for two hours, have a cup of tea with Ken from check-in and one day I walked into the lobby of the porter's hostel, going around the back on my split shift. I am the chair. rice, which was a small book, that book was so big and so thick on the front that it said the guide to hotels and restaurants in Britain to get eager money. I started clicking on it and what I realized was that the restaurants had stars, but what was it? Really interesting, the best restaurant in Britain was the boxwood in Ilkley in West Yorkshire, 15 miles away, anyway, I went back that night.
I thought to myself that if I'm going to be a chef, maybe I should work in the best restaurant in Britain the next day I thought the same thing the next day I thought the same thing and this went on for a few months and one day I got up the courage to contact Box Tree and asked if they had any openings. This was the second, the third moment of I was lucky in my life the day I applied for a job and the man in the kitchen had given me his notice, so I went to an interview and, like the first time I dressed in my best Sunday polisher, shoes with clean cuffs, it's 3 o'clock. appointment once again I knock on a door the door opens and two men read it, their name was almost Malcolm Reed and the other was called Cullen a long time ago this had come in they sat me down my interview lasted two and a half hours what they did was with P Did you share with me the importance in Boxtree?
How special was Boxtree? They wanted me to make the right decision. It was quite scary because this was a very special place. I come from a world that was black and

white

. After six years, my world had changed. I had color again, so I started working on Boxtree. What was interesting, the head chef was a man called Michael Lawson. He was the first British chef to win two stars at Michael's. I am one of only four chefs in Britain to hold that status. The great Michelle. Borden at the Connaught Alberta in the rush stage Michelle Rhee at the Waterside Inn and Michael Lawson at the Box Tree he trained in the kitchens of the Queens Hotel by my father he had done his apprenticeship many years before he took me under his wing there is also a man named Ken Lamb who is older but every night he took me home and told me stories that inspired me he was like a father figure without a doubt the father I never had boxwood with whom I fell in love with the world of gastronomy every night after service after cleaning you would have to say good night to the bosses because I was the young lad in the kitchen, I was the first up if all the lads went to the Rose and Crown for their last pint because in those days the pubs closed to 10:30 so they could have a quick pint.
The first thing I do is go up the stairs, sir. reader mr. Lockwood asked me how the service was I told them later what happened they told me stories and here it all started in the Chinese room in the boxwood they told me stories about the great restaurants in France Glasser lagron fee for that tour - Jean Maxim's shell barrier to grow list continues name of chefs I used to absorb it like a sponge I have never felt so inspired in my life I have never dreamed of something like this in my life and with michael sr.
Ken Lamb and the boss el boj made me dream they told me stories they shared their knowledge they brought out the best in me they also told me about restaurants in London like Latin they declare with the great magazine Pierre Kaufman with Dima Bilan they can't with Boring of their Gavroche with Alberto, but the restaurant they talked about the most was leg avinash. I used to listen and absorb and one day I mustered up the courage to write two letters. I finished my two little years at boxtree. I wrote two letters, one in Telugu. brush and one to a place called shootin Glen in the new forest on sort of the Hampshire Dorset border a place called New Milton Gavroche replied to me in French with an application form in French.
I tried to complete it, the truth is that I ruined it. Glen had invited me for an interview so I took the bus from Yorkshire very early in the morning to Victoria bus station and then took a taxi from Victoria bus station to Waterloo station. I took the train and went to my interview with a man named Christian. them and he trained in Culinary Sciences which had two Michelin stars and this was his first head chef position. I had seen an article on the boxwood in one of those posh magazines that Ethel called home and garden as a child in the food pages and I kind of liked her food I liked her style it was something classic with a modern touch so improvisation interview and I was offered a job in a pastry shop the truth is I don't like sticky fingers I never liked sticky fingers since I was a very small child of four years old when I was sitting on a fence in Italy with my mother watching them harvest figs and this young farmer He came over with a handful of figs and gave them to my mother.
Have you ever seen figs being picked? They bleed milk, which is very sticky. My mother opened one and shared it with me. I kinda liked the taste, but I didn't like it. She shows that you would like the sticky stuff, so I said, "I'll think about it." train back to London I arrived in London I didn't want to go to Tooting so there was something about it that I didn't like it wasn't just the cake and it had already gotten a bit dark and I wasn't used to city life I had spent my life In the woods and fields along the rivers of Yorkshire I saw this royal postman I told him I told him how do I get to Victoria bus station sir please he said I'm going there so he took me to Victoria bus station Victoria when I got there my last bus had left because in those days things stopped early, that was the way of the world and I had to walk the streets at night so at the back of the Victoria bus station.
I think to myself that if I walk down this street at the light and turn right down that street, I turn right again, I turn right again, I turn right and I go around that big circle, like this I walk on this road, I turn right and that road. As I know today it is called Pimlico Road I walk along Pimlico Road I get to the end and the junction continues straight ahead it is Royal Hospital Road to my left is Chelsea Bridge Road I turn right along the lower Sloane Street I go up Lois Sloane Street for about 100 meters and I find myself looking through the windows of this very fancy restaurant, so I backed away a little.
I watched them serve the food. I watched them serve the desserts. Betty for lighting the cigars and pouring the wine. I think wow, this is beautiful. I look at the name above the door and the door but the door says leg Gavroche this was the restaurant that I wrote about and that sent me a request in French so I make the decision to walk the streets in the morning before my coach returns to Yorkshire I will knock on the back door of the kitchen in the morning at 8 o'clock I knock on the back door of the kitchen Ballu the pastry chef who prepares the countertop plaster countertops in advance, I open the door and he tells me and Explain.
He tells me that Gavroche only has dinner and also tells me if the head offices are at Lois Lane Street, Chelsea Ridge Road, Queenstown Road, at the top of Queenstown Road, turn left about 300 meters and you will see the red office on the right , but let's not forget it. I have been traveling for over 24 hours without sleep. I'm tired, I'm hungry and thirsty, but you know something that's irrelevant, so I tryI continue my path and I get a little lost, but by some miracle I end up like this. on the side street and when I get to the top just to my left I see this dirty office with the letters R or you the desks on my left you say what can I do for you while I was telling him my story I told him I had written using a French app and I ruined it Nataen the Ben I told him I had gone to Tootin Glen for an interview.
Liv offered me a job at the bakery. I told her that she had missed my bus home. I told her that she would walk the streets all night and then she said. For me, where do you work? I told him the box was really local to West Yorkshire and then he told me the best meal I've ever had in Britain was on Bach Street in Italy, West Yorkshire, thanks to that meal he hired me, the job was less of a date You come down on Monday you will find your accommodation for a week you start working on Tuesday that was it and that's how I ended up in London but the interesting thing is that years later I realized the translation of the word leg a velor Gavroche means street urchin, in that I became, during those thirty hours, a street urchin and that was the beginning of my life in London.
I hope I don't do it so you're in London, you're working in an amazing restaurant and So how do you go about earning three Michelin stars? I did my time at Gavroche and in that time I started in '81 at Gavroche in the January 1982 guide, Gavroche won three stars at Mishler, which became the first restaurant in Britain to win three. stars and being part of that team being part of that world was a magical moment. I guess it was like being Nobby Stiles in the 1966 World Cup final, you know, it wasn't. I was an apprentice, but it was incredible, but the What I would like to point out now I am nineteen years old has all been a matter of luck, finding the guidance of Egan Ronny, getting lost, knocking on doors, it is all about luck, success is born from luck, its mental consciousness that seizes that opportunity, all of you will.
If you are faced with an opportunity, you must take advantage of it because if you do not take advantage of your opportunity you will never realize your dreams, whether you want them or not, it is irrelevance, you do not know that until you achieve it, so then I survived in Gavroche because Gavroche was only in the Last part of that first part of '81, it was open dining only, so I used to work in the restaurant with a great man named Nikola Dennis and because Balu who I ended up living with. on Queenstown Road, where Nikola Denis, who ran a one-star restaurant at the time, used to work nights to earn extra money with the great Nikola Denis and, on his way home from Gavroche, he would always pass by and meet Nico.
I liked Niko, he is a good man. he was the funniest chef I ever worked with he was kind funny generous and he asked me would I like to go to work in the morning before going to Gavroche so I started Gavroche at 1 o'clock sharp. I worked with Nico. from 8:30 to 12:30 you can go to Gavroche and then do the rest of my Gavroche deck because Gavroche paid me 67 pounds a week, seven pounds of that was for my allowance to clean my chef's linen, so that my real salary was 60 pounds. a week Nico paid me £50 a week to work five mornings until Saturday, so he allowed me to live in whatever way I could afford to stay in London, but why do his second job, the other one that had been the other two-star chefs in Britain? elevated in 1981 was a man called Pierre coffin coffin had started training at Gap Brush, rose through the ranks to become head chef at Leg Avinash and then opened his Chelsea restaurant on Royal Hospital Road, but he had two. star restaurant They told me that Kaufmann didn't speak English, he didn't think they did, so I went to see Coffman.
I never told him that I was that Gavroche and I had my interview at the end of that interview, he said that he had I don't have any vacancies I recommend that you apply to Gavroche, so I never told him that I was that Gavroche, so I told him: I will work for nothing, he says, so give me a start date, so I went to Tom Clair. I worked there for three weeks. Then they didn't pay me and one night Kaufmann told me take me aside he always drinks tea and bowls of soup it's a French custom Mack said oh I'd like to put you on the road to Rome I was very close to Coffman and to this day, I am 30 years old, I am still his friend and when my children are in the kitchen with him today, so it is quite beautiful, thirty years later, Luciano is working very hard and Coppins is very fond of him, he is a coffin, a good man, it's soft. today compared to what it was when I was a child it was hard but I dreamed of three stars in wishing them like Alba and she realized her dreams her Goffman had three stars today she has a restaurant in London that has no stars except you I know something, it's my restaurant favorite in Britain, do you know why, because he cooks the food you want to eat, it's an extension of him?
If you ask me a simple question, what makes a great chef? I would say that great chefs have three things in common: one. They accept and respect that Mother Nature is the true artist and they are the cooks of everything they do, it becomes an extension of them as people and three gives you a sense of the world they were born into, the world that inspired them and at the same time. that serve. in that place and that's what Pierre Kaufmann does and I had the great privilege of working with him and in many ways I wish he was the man who inspired and influenced me the most out of all the great chefs that I worked for so then I spent my time with the coffin, which was difficult, remember that the first day you stopped by for lunch early.
At 11 o'clock, I walked in and there was a table with about 12 employees, all French, there was a little table on the side for me and the kitchen porter. I thought it was interesting Kaufmann maybe he read my expression I don't know, Mac said, oh come sit next to me I went and sat with him and had lunch, but I never sold at that table again during all my lunch breaks. during my dinner breaks I worked hard because what was important to me was to show Pierre that an Englishman can work just as hard, if not harder, than a Frenchman and I became very close to Pierre and then one day Nico called me, he's in Mackel, he said that last night I was Raymond Blanc, the one who runs and then cuts off our water, this is 1984-85, he said he is looking for his sous chef.
I told him about you marking, so I went to see him live on the memoir blog and he gave me the job, so I went to write my memoir and I was there for a little over a year, but to be honest, life in The middle of the Oxfordshire countryside was quite boring for me and I enjoyed my time there and learned a lot there. Raymond is a very very very special individual without a doubt he has the best palate I have a man I have known genius I do my time and it is time to leave Manuel and I call a friend of mine I tell him look I am returning to London.
I'm on my way to Paris because I haven't worked in France yet and I want to go work for one of the three big stars in France, so I mention her and say: can you put me up? for a week he said yes so I go to London, he tells me the keys and the ironmongers so I get the keys. I go to his house, he lives at Bobby's restaurant, there are really some very strange third sheets, anyway, he comes back that afternoon and tells me that his wife left him and took the children, he is a bit of a broken man and I see it drink and tells me that his restaurants are in trouble, he said, can you help me, Marco, so for six weeks the sources were not insured for six months?
I work for him without pay every Monday night I cook for two men who never choose they always tell me to make dinner anyway Alan's restaurant goes bankrupt I'm like a dagger I attacked myself I've worked for this man for six months with no money but he was my friend. I helped him as much as I could and every day for six months I watched him get drunk, so I went to the West End. I got a job in the West End. I won't tell you my story. I don't tell you where I trained and the restaurants and the quality of the restaurants that I worked in and I got a job in 1986 in September 1986 for £400 a week cash in hand and £400 a week in 1986 was a lot.
Anyway, about a month later, I got a call from the two men I used to cook for every Monday night at this restaurant and they asked to see me, so I went to see them and I really don't understand what they are. Basically what they're telling me is that they're offering me a head chef job because they bought a restaurant on the edge of the commons that was known as a butcher shop and they want me to be the head chef, but I got confused and said, look. , I don't have the money and they said Marko because they are in a real situation because they have spent $350,000 on a restaurant, so they said Marko, PG will personally guarantee your loan with the bank, so in the 1980s.
Six late 86 I receive a loan from the Yorkshire bank for 67 thousand pounds. I have never seen 67 thousand pounds and they said so and I got a job with 20 thousand dollars gross a year. That restaurant became a harvest. We opened, so again it's luck. By default, I didn't understand everything throughout my career as luck, there was nothing, there was no strategy, there was no plan, there was nothing, because if I didn't help my friend for six months, I would never have met those two men. I've never had that opportunity, so it's about opportunity, it's about taking advantage of it and seeing it when it comes, so we opened on January 15, 1987 and the Michelin type comes out in January, about the third week of January, with 353 copies X, so we get into that. guide in the January 1988 harvest guide got one star on lamb mish in those days, me and two in the kitchen and two in the front, so we get one star with two black knives and forks.
I always believed in one thing when I was in the kitchen, honestly with yourself, is it inside me? I told myself I would earn two Michelin stars. Do I have what it takes? I told myself yes, so I started pushing and pushing and pushing and pushing. It's about self-confidence at any price in January 1990. We won our second sorry lamb Mitch with three knives and forks, making the status in the Michelin in 1990 Gavroche three stars Waterside three stars Tom clare melodica thisone Shaniqua who was Nico as favorite boxer II and I, all with two stars, joined that upper echelon I It has to be one thing: in March 1887 we were about to go bankrupt.
Now let's go back to 1978, when I shined shoes. I found that little book whose name was The Anxious Guide. Eagan Ronnie came into my restaurant in 1987 in March 87 Nikola Dennis had told him to come visit me, he had dinner, asked to see me. My name then was Marco White. I never used my middle name because in the '60s having them as Marco was bad enough. Forget the name Pierre, so Nico. no Nico Egon was fascinated by my name Marku I told him my mother was Italian and I told him my next name my middle name was Pia so he so eagerly now does a whole page in the Sunday Times about this long haired chef in Wandsworth with three his name is Marco Pierre White French Italian in English and that's how I became Marco Pierre White I never use it it was Egon who gave it my name Egon saved that business for you you were

full

to the brim in 1990 I told myself it's possible to win three stars in those days impossible really a small hole in the wall impossible so I got there a man called Michael Caine I was in a restaurant with him with Michael's friends he was a man called rock or 40 how I met a man called Michael Caine he was through one of my best friends, a man called Steven Saltzman, whose father was Harry, who bought the rice for the Bond movies, was very close to Michael and Shakira and in a way invented because that was invented by Steven Lee, said he would look at a restaurant in Chelsea Harbor Steven tells Michael Caine I'm open at the restaurant Chelsea houses Michael Caine as I want in the long and short term he only lives in the restaurant with Michael Caine one of Michael's friends was a man called rocker 40 whose At that time my family had 40 hotels, the largest hotel group in the world.
Rocco had rented the old steakhouse at the Hyde Park Hotel. He told Michael Caine that Marco would like to at least be there, so I accepted the rental and we moved in on September 1st. 1993 we had a month to return to our standards because Michelin was printed in October, we were inspected three times in September 1993 and we transferred the stars overall at 94 we got our two stars with four black knives and forks, I said Myself is within us , me and my team win three stars and I believed it, so the year '94 passed in January 1995, we earned our three stars at Mish Lamb being the team with four black knives and forks that we had realized. our dream and we were the first English or British kitchen to win three stars with the desire to be a small link within that chain and that is what you must remember in life, it is others who make and realize your dreams, it is not you , you are just the Pied Piper make your dream because if they are not prepared to follow you six days a week, 18 hours a day, it will never come true and he will notIt will have three stars and when the dust settled, my head chef, Robert Reed told me sit down ready to go from here marking and I told him when I was young sir you read it so tell me about a restaurant in Paris called Lasser which was the latest because it had three stars on Michelin and five red knives and forks I said we have three stars with four black knives and forks, let's go for five red knives and forks the next three years we pushed and pushed and pushed and we did everything on January 9th we were our three stars with five red knives and friends.
I realized my dream all those years later and that dream I had when I was 17 years old. I was now 37 years old, so for 20 years I worked to make my dream come true. Things don't happen overnight. You have to make the emotional and personal investment to make your dreams come true and the truth is that having three stars was going to be without a doubt the most exciting journey in any chef's life. Keeping them is the most boring job in the world you become. This very well-oiled machine is no longer personal, its mechanics because you are making a hundred dishes, 120 dishes every night at that three-star level and when we finished we had more than 30 in the kitchen, we had more than 30 in the restaurant, in total we had 75 80 employees for those hundred. covers it's just a well oiled machine it's like a Rolls Royce it's boring and then I wasn't happy anymore, I had realized my dream and the truth is that I had worked hard for 22 years for something I never wanted so I'm sitting there thinking to myself What do I do when I earned my three stars I would accompany the chief inspector of Michelin to his car I shook his hand and what he told me was mark never forget what made you great what he was saying to me was stay behind your stove.
I've always respected that and so I thought I sat down. I thought one of my options had three options option one continue working six days a week 80 90 hours a week you leave home in the morning and your children sleep you go home at night and your children sleep you are exhausted a Sunday but you keep your status your income your position within the industry that's option one option to live a lie pretend I'm behind the stove Pretend I still cook, still charge high prices and question my integrity and everything I worked for. Option Three: Work up the courage to take off your apron, hang it up, give Mission back its stars, except tomorrow you'll be unemployed and have nothing. status within our industry were my three options one day I'm fishing for salmon one Sunday I'm fishing in the salmon trials game quarter salmon I released it every time I call a salmon I rested the pool I start on the bank they turned on and this little thought came to my mind saying that you have been judged by people who have less than you, so the truth is that all this is not worth much, but what was important was that I had to earn those three stars to move to the next level. start to understand what I really want from life and that is what I am doing today fifteen sixteen years after my retirement.
Now I know what I want, but I was lost for a long time and what I did was when I retired from the kitchen. I went to the rivers I went to the fields I went back to the forest I went fishing I went hunting I went deer stalking and all the things I did as a child after my mother had died because that's where I felt safe but today I know what I want to and every day I spend time doing it and doing it and doing it and all I can say is thank you for your time.
I hope your videos have a question. I will be happy to answer it, but thank you for your patience. Do you have any? no more questions, I think if we go directly to the questions from the audience, if anyone has a question, raise your hand and we will start with the question that is there Miguel, yes, hi Marco, what I wanted first of all, thank you. Thank you very much for sharing your experiences with us. What I wanted to ask you is that on shows like MasterChef Australia, your biggest tip in the kitchen is to keep things simple and what I was wondering is how do you keep things simple and still be able to create? incredible dishes it is very easy to work too much on something no matter what world we are in we work them too much we think about them too much the secret is to have confidence in what you do within my world it is about respecting that mother nature is the artist I am just the cook allows you to introduce yourself why do you want to take something and turn it into something?
You don't see people take little pigeon breasts for example, they carve them and fan them, once you do that, what you do, you lose. Wouldn't you change the shape? It no longer looks like a pigeon breast. Secondly, you have heat loss. You have juice loss. You have sent something that is not the easiest way for you to understand what I am saying. Since espresso is delicious, what size isn't it, but when it's cold, it's dead, isn't it? It's the same with food serve your food hot serve it fast and keep it simple allow mother nature to be the real artist let her do the work you are just the cook and when you accept that in life then life changes because just like our chefs, not very different, when they are young, they tend to overwork their being on all this information, all this knowledge, all these skills and they feel that they have It's not easy to use it, but you look at the great chefs, the great artists who make They seem so simple.
Deming, just let it be simple, so whatever you want to do in your life never works, don't think about it too much, do you realize your dream, trust me, thank you, thank you for your question. Next, we will go to the end of the question on the left side. Yes, you are turning around. A truly inspiring story. I just wanted to ask you if you feel like you're talking about maintaining. pure stuff and stuff do you think there should be more emphasis on how chefs like to source their ingredients and recycling similar food waste and everything we should try and yes in fact I think it's one of my favorite hobbies in the kitchen?
I was always looking in the bin. It's amazing what you find there if you look. There is no reason for food to end up in the container. It always makes sense. What was the first part of your question? I'm just talking about that. sustainable sourcing and stuff, and I think the important thing about food is the problems with food, it's really important, but having said all that, I don't have a problem with modern farming methods and I'll tell you why, because if it weren't for modern times. farming methods many people couldn't afford a roast chicken on a Sunday a roast turkey at Christmas if you imagine if all the eggs were organic from free-range hens how much would the bread, the cookies, the pastures cost, so we have, we can't close the eyes? just because we have said that in privileged positions we have to accept and that many people are not in our privileged position, it is as simple as that, thank you, thank you for your question, next we will go to the member of the third row.
Hi, I was wondering what's the best meal you've ever eaten that you didn't cook yourself? What is your name? Lizzie. Hello Lizzie. Thank you. Exciting. What is important to me. She says. What is important to me. time I've eaten a lot of delicious food in my life, you know something? I'm going to be brutally honest when I get home. I think my favorite dinner is a ham sandwich and Ellie pickles and a cup of tea and it's that simple, but when it comes to dinner, it's about sitting with people that I love and people that I enjoy the company of, and the The most important aspect of any restaurant is the environment in which we sit, not what is on the plate, because if you do not feel comfortable in the environment, when you are seated, you will never enjoy what is on the plate.
Number two is service. Number three is food. Excellent atmosphere. Excellent service. They attend you. They serve you with a smile. Then you can start enjoying your food. Sometimes you go to restaurants and they. you're so on the edge of your seat it's so bright you think I'm not really enjoying it this is about how good the food is that's what's important it's about the time when the food is secondary let's not give too much importance to the food, let's base that on the environment and the company is sitting and the service with a smile because if you receive the service with a smile and there is a problem, you don't complain, the way is a waiter a little arrogant, yes, you are not very happy, TRUE?
I hope that answered your question, Lizzie, thank you very much, and then we'll move on to the question right at the end. Hello, you said what was your dream to start the three missions and then he said that when she understood it, then you felt it was a bit boring my dream is to have a restaurant would you say that when I have my restaurant it might be boring to maintain the reputation? um, where did you go, you've disappeared yes, that's right, first what's your name Simon, hi Simon, when you say you want a restaurant do you want mr. not the stars, I do it in a restaurant that serves great food, it becomes a way of life, it becomes an extension of you, it's where you and your family are raised like I'm building some kind of microfarm right now inside , I have a lot of pigs and I have lambs coming out I have my geese and I have my turkeys and my chickens it's a way of life for me when you go down the path of mission styles it's not a way of life on that treadmill you're handing over to Michelin all days, delivering to customers every day because you remember when I was cooking when I retired, my average bill was £300 a head and that was December 23, 1999.
Can you imagine the pressure you're putting on? We're going to meet the standards, but if you want it to be a love story like the one I'm doing now, all these years later, then you'll have a happy life. Thank you, thank you, thank you for your question, we have time for just a couple more, then I'll go to the member, just up front here, hello, mark, oh, hello, from a chef's point of view, in the industry there is very few chefs, do you recommend middle-aged people to try cooking, what's your name, Mr. Ricky? Hi Ricky, you think you've been a chef.
I'm already exchanging some roles. What I would advise you is to make sure you put your career in the right hands because they will guide you, protect you and teach you. "I don't think you're too young because inside all of us we cook this, inside all of us we cook well and you know that sometimes in life it's an advantage to start later because you made that decision when you're young in you." At 16 years old you enter the profession for whatever reason, they have placed you there. Do you throw in the towel? You're obviously taking this very seriously, you think actually for the rest of my life.
I'm considering being a chef and I think that's fabulous you know something if cooking gives you pleasure if the buzz of service gives you pleasure then throw in the towel somewhere else and go be a chef that's what I would say good luck Wicky I see then we'll be done just remember that say thank you very much I always wanted to be a chef and you're one of my biggest fans mark oh I am I want to ask you that's all I don't know why they're laughing I'd love to get them Not you, I'm taking this very seriously.
I'm sorry, what's your name? What are you like? My date's name is James and my question was: when you're aiming for a Michelin star, how do you go about creating a new dish? How do you judge what you are doing? and I know that it is breaking new ground, first I am a classicist I trained in the world of gram cuisine I saw the Golden Age of gastronomy I saw the world I began to mock I saw the modern world with liquids in nouvelle I saw a world that was an extension of both cuisines that was without a doubt the most magical food in the world, it really was because what they did was prepare food that you wanted to eat, not only do you look at the world we live in today, you go to a restaurant and they give you 12 plates 16 plates small knick-knacks you're going to a canopy party I don't like anyone, I'll get stuck in and have a glass of wine, so I don't think, I think we live in a world. of refinement, not invention I don't think you can reinvent, you can refine cooking, but let's not forget that you can refine something too much.
You make a soufflé to light until it collapses. You make him a Muslim. A fish to light until it collapses. You make a lighting sauce. It's like dishwater, you have to find that balance that and that is called perfection and you know something, if you cook the best fish and chips in England you will become famous if you make the best eggs and bacon in the morning with organic butyl eggs and beautiful bacon, you will become famous if you want to earn a mission star in your restaurant, then we buy beautiful products and we keep it simple and cook the foods that you want to eat, not what you think they will want to eat because it has to be an extension of you as a man because if you don't, if it doesn't become the next interview, you will never be happy cooking and then we cook the food you want to eat, we let mother nature be the star and we take your inspiration from your early beginnings and believe me, you could win two three stars.

If you have any copyright issue, please Contact