Marco Pierre White grew up in Leeds; he was the son of an Italian housewife and a Yorkshire chef. At the young age of 16, Marco Pierre White decided to train as a chef after leaving Allerton High School. Marco began his training at the Hotel St George in Harrogate, West Yorkshire. In 1981 at
the age of 19 he moved to London where he began his training in classical cookery at
the age of 19 he moved to London where he began his training in classical cookery at Le Gavroche under the instruction of Michel and Albert Roux. White worked with the brothers until he felt he had been sufficiently trained in classical cookery.
In January of 1986 at the age of 24 White became joint owner and Head Chef of Harvey’s restaurant, the first of his restaurants in London. While in this position he mentored many aspiring young chefs, including Heston Blumenthal and Gordon Ramsey. White received a Michelin Star one year after opening Harvey’s restaurant and a second Michelin Star in 1988. In 1995 he received a third Michelin Star, this saw his entry into the history books, as he was the first ever British chef to receive three Michelin Stars. After this staggering success White decided that he had reached the pinnacle of his career, he left the professional kitchen in 1999, and also renounced his Michelin Stars, he retired at the young age of 38.
“Once I realised the value of Michelin Stars it was really easy. The moment I accepted that I am being judged by people, who have less knowledge than me, it told me what it was truly worth.” (Marco Pierre White, 1999)
After his departure from the world of professional cookery White focused his attention on overseeing the management of his many successful restaurants. In 2000 White embarked on a entrepreneurial journey with his business, White Star Line Company. White now has his name attached to many famous eateries including, Belvedere, Criterion, L'Escargot, Mirabelle, Frankies Italian Bar and Grill, to mention but a few.
Along with being a world famous chef and restaurateur, White has become an established author and tv personality. He released his first autobiography in August 2006, it was titled White Slave. White also released a series of cook books, for which he received much acclaim. In September 2007 White replaced the loudmouth Gordon Ramsey as the head chef on the British cooking competition, Hell’s Kitchen.
Marco Pierre White has undoubtedly proven himself to be the God Father of Modern Cookery, his work ethic, determination and overall passion for his work has seen him reach astonishing heights, heights which have not been reached by a British Chef since. He is a true icon who displays all the attributes of seasoned professional in his field.
References :
http://www.askmen.com/celebs/men/entertainment/marco-pierre-white/index.html
http://www.guardian.co.uk/lifeandstyle/2006/aug/14/foodanddrink.biography
http://www.marcopierrewhite.org/
In January of 1986 at the age of 24 White became joint owner and Head Chef of Harvey’s restaurant, the first of his restaurants in London. While in this position he mentored many aspiring young chefs, including Heston Blumenthal and Gordon Ramsey. White received a Michelin Star one year after opening Harvey’s restaurant and a second Michelin Star in 1988. In 1995 he received a third Michelin Star, this saw his entry into the history books, as he was the first ever British chef to receive three Michelin Stars. After this staggering success White decided that he had reached the pinnacle of his career, he left the professional kitchen in 1999, and also renounced his Michelin Stars, he retired at the young age of 38.
“Once I realised the value of Michelin Stars it was really easy. The moment I accepted that I am being judged by people, who have less knowledge than me, it told me what it was truly worth.” (Marco Pierre White, 1999)
After his departure from the world of professional cookery White focused his attention on overseeing the management of his many successful restaurants. In 2000 White embarked on a entrepreneurial journey with his business, White Star Line Company. White now has his name attached to many famous eateries including, Belvedere, Criterion, L'Escargot, Mirabelle, Frankies Italian Bar and Grill, to mention but a few.
Along with being a world famous chef and restaurateur, White has become an established author and tv personality. He released his first autobiography in August 2006, it was titled White Slave. White also released a series of cook books, for which he received much acclaim. In September 2007 White replaced the loudmouth Gordon Ramsey as the head chef on the British cooking competition, Hell’s Kitchen.
Marco Pierre White has undoubtedly proven himself to be the God Father of Modern Cookery, his work ethic, determination and overall passion for his work has seen him reach astonishing heights, heights which have not been reached by a British Chef since. He is a true icon who displays all the attributes of seasoned professional in his field.
References :
http://www.askmen.com/celebs/men/entertainment/marco-pierre-white/index.html
http://www.guardian.co.uk/lifeandstyle/2006/aug/14/foodanddrink.biography
http://www.marcopierrewhite.org/
I adore Marco Pierre White, for his passion for food as well as his personality - he really is a remarkable man.
ReplyDeleteI liked your article as it gives an unbiased account of Marco's life and achievements. So many writers seem to be intent on concentrating on his idiosyncrasies and portray him as temperamental, arrogant and cantankerous, which I find slightly unfair.
Without doubt, Marco is a 'complicated' man but that's why I like him.