Latest Marco Pierre White Quotes from Interviews

Quotes about:

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

  Marco Pierre White

  Regret, Mistake, Men

  Source: www.notquitenigella.com

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

  Marco Pierre White

  Real, People, Giving

  Source: www.notquitenigella.com

• 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.

  Marco Pierre White

  Lying, Thinking, Things In Life

  Source: www.notquitenigella.com

• You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? I feel cheated. I don't mind paying big money for food but if I go to Paul Bocuse's restaurant I want Paul in the house.

  Marco Pierre White

  House, Magic, Mind

  Source: www.notquitenigella.com

• 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.

  Marco Pierre White

  Opportunity, People, Talent

  Source: www.notquitenigella.com

• Chefs today choose to step onto that treadmill where they have to be seen. Every day they have to go to this party, they have to go to that party. But then you think "Who is doing the cooking?".

  Marco Pierre White

  Party, Thinking, Cooking

  Source: www.notquitenigella.com

• I think if you've been given something in life you have a moral duty to give things back.

  Marco Pierre White

  Thinking, Giving, Moral

  Source: www.notquitenigella.com

• I like things that are educational and educational. I like things that are inspirational.

  Marco Pierre White

  Educational

  Source: www.notquitenigella.com

• 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

  Boys, Media, People

  Source: www.notquitenigella.com

• I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as celebrity chefs, chefs were trained and I like to think that I still represent those old values from that world and the opportunities that I am offered I often say no to.

  Marco Pierre White

  Cutting, Opportunity, Thinking

  Source: www.notquitenigella.com

• We're in a world that is run by accountants and I think that it's sad in many ways.

  Marco Pierre White

  Running, Thinking, World

  Source: www.notquitenigella.com

• 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.

  Marco Pierre White

  Reality, Years, Romance

  Source: www.notquitenigella.com

• In London I'm not seen in public. I don't go to award ceremonies or gatherings. I just don't go because I like my privacy. I like being with my family and I like being in their company. I work very hard and I don't have much time so I just want to be with my family or in the English countryside. I don't take holidays.

  Marco Pierre White

  Holiday, Awards, Gathering

  Source: www.notquitenigella.com

• A lot of my reputation is a product of exaggeration and ignorance.

  Marco Pierre White

  Ignorance, Reputation, Exaggeration

  Source: www.notquitenigella.com

• I just want my children to be happy. And to be good people. Proper people. That's all.

  Marco Pierre White

  Children, People, Want

  Source: www.notquitenigella.com

• When you walk down the street of Kabul your values for life changes, they do change.

  Marco Pierre White

  Life Changing, Kabul, Walks

  Source: www.notquitenigella.com

• It's not about what you achieve, it's actually what you do for your industry and that's what I think is important. And when people look at me and they see my achievements with the restaurants do you know what I think? I think I did more than that. What I achieved was teaching young men and young women when they were young and inspiring them.

  Marco Pierre White

  Teaching, Men, Thinking

  Source: www.notquitenigella.com

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

  Marco Pierre White

  Growing Up, Over You, Looks

  Source: www.notquitenigella.com

• It's extraordinary these obsessions. You conquer one but then you move onto another.

  Marco Pierre White

  Moving, Obsession, Conquer

  Source: www.notquitenigella.com

• Gastronomy is the French Foreign Legion. You don't need any qualifications. Just walk through the door and keep your head down. Be respectful - "Yes chef!" - and you'll be given a trade. One day you'll be in a position where you can put a roof over your children's heads, you can put food on their table, create security for them.

  Marco Pierre White

  Children, Doors, Over You

  Source: tart.org

• 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 want to come into my industry.

  Marco Pierre White

  People, Inspire, World

  Source: tart.org

• 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.

  Marco Pierre White

  Mistake, Two, Rude

  Source: tart.org

• 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.

  Marco Pierre White

  Environment, Belittle, Swear

  Source: tart.org

• 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.

  Marco Pierre White

  Boys, Important, Apologizing

  Source: tart.org

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

  Marco Pierre White

  Share, Method, Teach

  Source: tart.org