CHEF MARCO PIERRE WHITE’S EMOTIONAL CHILDHOOD AND AN EFFECTUAL TODAY: A REPORT BY: KHATIBAH REHMAT.

“Before we begin with the interview I’ll thank Roseate House Aerocity New Delhi, World on a plate CEO Sri. Kiran Soans, Shredha (WOAP) and Kousanya (Marcom Roseate House) for giving REFT Today an opportunity to interview the Godfather of modern cooking Chef Marco Pierre White during his India tour, prior to the Master class. Last but not the least, I would like to thank Chef Kartikeya Puram for informing Chef Marco’s arrival.”

CEO Sri. Kiran Soans (WOAP)

KHATIBAH REHMAT (Senior Journalist):
You being a celebrity chef and people know almost all about your profession, but when you were a kid or a teenager when did it first come into your mind that you want to become a chef?

CHEF MARCO PIERRE WHITE
(British Chef and Restaurateur): I never wanted to become a chef, it wasn’t my decision ever. From my grandfather to my father, my uncles and brothers all were the chefs. The thing is that when you come from humble beginnings then you tend to think over following your father’s footsteps. Going back in the flash back of 50 years from today I began to cook for the first time then. My father was a miner as well, so I had to accompany him in the mills whereas, had to find work in hotels as he was a chef also. We didn’t have that much at that time so had to earn together for a better life. Finding a job in the hotels was never my choice, it was always my need. So everyday I used to walk on the streets in the North of England, where I got a job and it became a turning point in my life. That was still a job for me and not a passion by then.

Chef Marco Pierre White addressing the guests during his master class at Roseate House Aerocity, New Delhi.

 
KHATIBAH REHMAT (Senior Journalist):
When did your work become a passion to you than just a job?

CHEF MARCO PIERRE WHITE
(British Chef and Restaurateur): I was appointed for polishing guests’ shoes in that hotel in North England then, at that time who so ever goes for dinner you take their shoes to the hall as the concierge, that used to be one of the services provided by the hotels at that time, they were called the hall porter. But while my shifts split in the afternoon, I used to sit, polish guests shoes and watch kitchen lessons which I found more interesting. One day I was walking in the same place where I used to polish the shoes there I saw a thick book which guides to the hotels and restaurants. I picked it up and read that restaurants had one, two and three stars. There was a man who was the most powerful person in Britain in the world of gastronomy who used to run his own restaurant which had three stars named Rock Street Cottage Restaurant. Not just this he was known to be more powerful than the Michelin. It was about 10-15 miles down the road in West Yorkshire.

All set to showcase the Godfather of modern cooking: Chef Marco Pierre White.

So, when I returned to the hotel in the evening then I spoke to myself “What if I work in Britain’s best restaurant as a cook? Though it was a big thought at that time! Then five months passed away and finally I collected the courage to approach them for a job. Then a young man gave this notice in the kitchen and was called for the interview. I was fortunate enough to get that job, the head chef there had done his training and done apprenticeship in the same kitchen. Though my family had done apprenticeship from the Queens in Leeds so, they took me under his wing but, that restaurant also had something else which I didn’t know. It was one amongst four restaurants in Britain to have two stars in Michelin and there were about ten one star Michelin whereas, no three stars in Britain’s gastronomic desert. As I told you that cooking was never my passion nor it was manufactured in me from before but it came from two of my bosses who influenced me so much that I began to fall in love with this gastronomic world and everything changed, a turning point of the thing, my age was just 17 then.

Live cooking of Saffron Risotto for the guests during the master class at Roseate House Aerocity, New Delhi.

 
KHATIBAH REHMAT (Senior Journalist):
At that time, like today, if people have to come to this food industry in any way, they need a culinary degree. Nobody asked you then?

CHEF MARCO PIERRE WHITE
(British Chef and Restaurateur): For me culinary degree is just a piece of paper, what helps in life is the hard work done in the kitchen and not in classrooms, as it shows, teaches and forces a person to get dirty while working. Your real world begins in the kitchen which a classroom doesn’t teach. Though these days people consider a hotel management degree, no matter if they know how to cook or not, like this sometimes good chefs are ignored. Good chefs always cook with their heart, their education is in their fingers, their wide imagination is seen on their palate. Emotions are not taught in a culinary class. Still people want this piece of paper as that has become the need of the hour. The people who succeed are the people who started day one in kitchens. The first kitchen I went in, was from a working class world. One thing I’ve learned in my life is that, privacy is freedom. I’m never seen in public unless working.

Table all set for the guests attending the master class by Chef Marco Pierre White.

KHATIBAH REHMAT (Senior Journalist): Do you have to say anything to the people who want to come to the limelight overnight and if they can’t get, they quit?

CHEF MARCO PIERRE WHITE
(British Chef and Restaurateur): Remember, I became the person I became today because of the food I put on the plate. I didn’t become famous for my television series, it was the food which I cooked. Most of the time the chefs on TV are good by looks and not by abilities, they even lack technical potential. Not just this, they pay no respect to the way they touch food. The way they turn things, the way they place things, it’s not appropriate. As I always say, great cooks, not chefs, have three things in common.

Saffron Risotto made by Chef Marco Pierre White during the master class.

Firstly: They should accept and respect that Mother Nature is the only artist, they’re just the cooks. So, no matter how easy it is to be arrogant, you have to show humanity to Mother Nature.

Secondly: Everything that you do in life must become an extension of you. It’s got to come through the fingers. Stick to your roots, your culture and people will love that.

Thirdly: And most importantly, they give you insight into the world they were born into. The world which inspired them. And they serve it on their plates.

INTERVIEWED: CHEF MARCO PIERRE WHITE.

PICTURE COURTESY: TEAM WOAP.

INTERVIEW TAKEN BY: KHATIBAH REHMAT.