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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

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Marco Pierre White
Age: 63
Born: 1961
Born: December 11
Autobiographer
Chef
Reality Television Participant
Restaurateur
Boys
Shouted
Ends
Apologize
Young
Apologizing
Ever
Customer
Many
Chef
Important
Customers
Service
Fine
Chefs

More quotes by Marco Pierre White

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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
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People who can give themselves every day. They're the people that I admire, they're real people.
Marco Pierre White
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Strategy will compensate the talent. The talent will never compensate the strategy.
Marco Pierre White
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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
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Success is born out of arrogance, but greatness comes from humility.
Marco Pierre White
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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
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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
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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
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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
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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
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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
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I spent my days on the riverbanks, in the woods, in the fields, shooting, hunting and stalking. I unravelled everything within my life. Self discovery is most important to me.
Marco Pierre White
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The more I invested in myself, the kinder I was to myself and the more I understood myself.
Marco Pierre White
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We're in a world that is run by accountants and I think that it's sad in many ways.
Marco Pierre White
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A tree without roots is just a piece of wood.
Marco Pierre White
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At the end of the day it's just food, isn't it? Just food.
Marco Pierre White
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Once you grow up and discover yourself as a human being you look at things for what they are.
Marco Pierre White
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I cannot teach anybody how to cook. All I can do is show them, share methods with them.
Marco Pierre White
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I don't do social events, I don't do award ceremonies, I don't do charity dinners. I live my life off-radar.
Marco Pierre White
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If you are not extreme, then people will take shortcuts because they don't fear you.
Marco Pierre White