People still think I led a rock and roll lifestyle. I was in my kitchen 100 hours a week; I didn't have time to do that. Marco Pierre White More Quotes by Marco Pierre White More Quotes From Marco Pierre White Success is born out of arrogance, but greatness comes from humility. Marco Pierre White greatnessarrogancehumility 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. Marco Pierre White dusthomelong Mother Nature is the true artist and our job as cooks is to allow her to shine. Marco Pierre White artistmotherjobs Once you accept you are being judged by people who have less knowledge than yourself, then what's it worth? Marco Pierre White being-judgedacceptingpeople 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. Marco Pierre White starscountrythinking Gastronomy is the greatest form of therapy that anyone can be exposed to. Marco Pierre White exposedtherapyform 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 talentopportunitypeople 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 regretmistakemen If you are not extreme, then people will take shortcuts because they don't fear you. Marco Pierre White shortcutspeoplechef At the end of the day it's just food, isn't it? Just food. Marco Pierre White the-end-of-the-dayends Strategy will compensate the talent. Marco Pierre White strategytalent 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. Marco Pierre White romancedininglevels I cannot teach anybody how to cook. All I can do is show them, share methods with them. Marco Pierre White methodteachshare 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. Marco Pierre White girltryingpeople People who can give themselves every day. They're the people that I admire, they're real people. Marco Pierre White realgivingpeople A tree without roots is just a piece of wood. Marco Pierre White piecesrootstree 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 rudemistaketwo Don't dress for others, dress for yourself. Clothes should be an extension of what you represent and what you feel inside. Marco Pierre White clothesshoulddresses 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. Marco Pierre White individualimportanteating The most poisonous source in any kitchen is a chef's ego. Marco Pierre White kitchenegochef
