Marco Pierre White Research Paper

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Marco Pierre White has an extensive background in the culinary industry working with many different chefs throughout his career. Marco started out his career when he was only sixteen years old as an apprentice at the Hotel St. George in Yorkshire. Then a year later he led two work for Michal Lawson t the Box Tree which he stayed there for about two years. Then He went to London for an interview at Chewton Glen and he missed the train home so he had to stay in London for the night. The next morning he wen to apply to work at Gavroche but the application was in french so he couldn't read it he then talked to Albert Roux and he was given a job. He then went to Nico to work in the mornings and Gavroche at night he wouldn't stop working he eventually had no social life or anything else except for cooking. Then Marco left his job with Nico and he went 18 months in and out of kitchens and he became a gastro-punk. Marco then realized he had enough of the outside world and he needed to get back into the kitchen. He started working for Pierre Koffmann in 1984 and he was started on his rehabilitation course. He went to Pierre’s kitchen everyday and asked to work …show more content…

Marco has high expectations in the kitchen and wants everything perfect all the time. Aa you can see from this quotes he said “ I’m a man of extremes. I can’t stand things that are diluted - only drinks benefit from that. I want a hundred percent of everything, or everybody or nothing at all.” (White Heat). Marco Pierre White believes that any chef that a chef that does it for love is altar and at the end of the day its all about money. Marco says that you wouldn't enjoy having to kill yourself six days a week to pay the bank. ( White Heat Pg 12). Marco uses two words to describe his food they are “sensuous, and feminine” ( White Heat Pg. 13) he believes that they are very important and they are interlinked with his

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