The black and White world of a superchef
Marco Pierre White was once considered the enfant terrible of the London restaurant scene. He tells Clodagh McKenna why, at 53, he now prefers a simple life, and one-pot cooking to cordon bleu.
The phrase ‘less is more’ might have been invented for Marco Pierre White.
“I don’t believe in weird combinations,” states the controversial British chef – once the youngest ever to be awarded three Michelin stars and the only chef to ever return them. “I believe the more you do it the more you take away from it.”
Still, it takes 16-hour days in the kitchen, six days a week, to achieve his particular brand of...
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