Quote

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

Change background

T
T
T

Change font

TAGS & TOPICS

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

More quotes by Marco Pierre White

Image
The more I invested in myself, the kinder I was to myself and the more I understood myself.
Marco Pierre White
Image
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
Image
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
Image
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
Image
I think if you've been given something in life you have a moral duty to give things back.
Marco Pierre White
Image
Gastronomy is the greatest form of therapy that anyone can be exposed to.
Marco Pierre White
Image
A tree without roots is just a piece of wood.
Marco Pierre White
Image
People who can give themselves every day. They're the people that I admire, they're real people.
Marco Pierre White
Image
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
Image
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
Image
I cannot teach anybody how to cook. All I can do is show them, share methods with them.
Marco Pierre White
Image
At the end of the day it's just food, isn't it? Just food.
Marco Pierre White
Image
Strategy will compensate the talent. The talent will never compensate the strategy.
Marco Pierre White
Image
Success is born out of arrogance, but greatness comes from humility.
Marco Pierre White
Image
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
Image
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
Image
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
Image
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
Image
Once you grow up and discover yourself as a human being you look at things for what they are.
Marco Pierre White
Image
If you are not extreme, then people will take shortcuts because they don't fear you.
Marco Pierre White