World-renowned Chef Marco Pierre White tells us that the greatest cooking show he ever saw in his life was never filmed. "I was in Sri Lanka watching four ladies cook - the great-grandmother, the grandmother, the mother and the daughter. I watched them prepare lunch together and that was an unparalleled experience," he elaborates. It's something similar to his own experience, where the love for food was ingrained into him as a young boy growing up in Leeds, while watching his mother, his nonna (grandmother) and his aunts preparing the vegetables to go into the minestrone. "I would watch them harvesting vegetables and I used to get the goat's milk with my brother from the farm on the top of the hill. I used to be exposed to all these ingredients, picking cherries or grapes off the trees and eating them while they were still warm. An extraordinary feeling, that!" he reminisces. Without realising it at the time, he says, he was exposed to the magic of food. "Watching my mother make risotto and pasta, that's where it all started, really."
At the age of 16, he arrived in London with "£7.36, a box of books and a bag of clothes" to begin his classical training as a junior chef under English-French chefs Albert Roux and Michel Roux at their world-famous restaurant Le Gavroche. A few years later, at 24, he became head chef and joint owner of Harveys in London, serving French cuisine. His superlative abilities won him three Michelin stars at age 33 - the first British chef, and the youngest chef at that time, to earn the distinction. Four years later, when he found that he was personally not satisfied with the work he was doing, he announced his retirement from the kitchen, and returned his Michelin stars.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
THE GOODNESS OF GHEE
What: The Pure Cow Ghee range for babies with sensitive skin from Himalaya Babycare
Hello Hyderabad!
The Kaftan Company makes its debut in Hyderabad with a physical store
A COSMIC CULINARY JOURNEY
Located in the vibrant heart of Kolkata, That Place Bowl & Bar aims to be something out of the ordinary
BIG ON THE SCREEN
Writer-director INDIRA DHAR is no newcomer to international film festivals, but a standing ovation at Cannes for her latest film was an unforgettable experience. She talks to Shraddha Kamdar about the inspiration, her love for films and more
COMMAND RESPECT EFFORTLESSLY
Try these strategies if you hate not being taken seriously.
FIND CALM IN CHAOS
Deal with difficult situations using the principles of stoicism.
GREENER IN THE CUP
Samiksha Bhowmik details why a cup of matcha needs to be part of your diet
THE BEST OF TWO VIBRANT WORLDS
LYLA, in Mumbai's BKC, seamlessly blends Central American vibrancy with Californian flair
A Melange Of the Middle East & Indian Spices
Bringing contemporary twists to tradition, MERCHANT & ME is a youthful urban space for cuisine and cocktails in Pune
10 REASONS WHY SEYCHELLES COULD BE YOUR DREAM DESTINATION
Seychelles hits all the high notes on the romance roster whether you're on honeymoon or a love break.