A Quote by Marco Pierre White

The most poisonous source in any kitchen is a chef's ego. — © Marco Pierre White
The most poisonous source in any kitchen is a chef's ego.
Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.
The stench of the trail of Ego in our History. It is ego - ego, the fountain cry, origin, sole source of war.
Without a body and without time, I wasn't disturbed by my ego or by the function or dysfunction of my brain and memory. And during my pure perception within the source, I had no opinion either. I didn't even have an 'I.' An opinion is tied to the ego, and the ego to the body. Without any of this, there was only objective consciousness.
Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen.
Most people will pay tribute to Anthony Bourdain as a chef, as the author of 'Kitchen Confidential,' and as the host of several food and travel shows - most recently, 'Parts Unknown' on CNN.
You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.
I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.
Your ego is just an idea implanted in your mind. It is poisonous. Your ego keeps driving you madder and madder.
Any time a bar or chef cares more about their own ego than the tastes and comforts of their customers, they should just open a monument to themselves and not a business.
By constantly keep one's attention on the Source, the ego is dissolved in that Source like a salt-doll in the sea.
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