A Quote by Marco Pierre White
You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.
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First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
I don't watch television! At least not when I'm traveling. For some reason, I have always found it depressing to watch television in hotel rooms. I try to use that time, as well as time on planes, to write.
I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.
Television remains an incredible tool when it comes to ensure the best promo, but one thing was always clear to me, I didn't want reality stars; I wanted stars.
It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.
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.
A broad and ample road, whose dust is gold, And pavement stars,--as stars to thee appear Seen in the galaxy, that milky way Which nightly as a circling zone thou seest Powder'd with stars.
You don't really have time to do other than what's written. It's very rigid. Shows have a certain rhythm that nobody wants disturbed. So a lot of that doesn't take place on television, at least the television I was doing at the time when I first started.
Television is just the wrong medium, at least in prime time, to teach science. I think it is hopeless if it insists on behaving like television. . . .
Ed Simmons and I became stars in the emerging medium of television. We were new and fresh, just like TV at the time, so we automatically became 'THE' comedy writers for television.
The cat, having sat upon a hot stove lid, will not sit upon a hot stove lid again. Nor upon a cold stove lid.
One of the characteristics of North American culture is that you can always start again. You can always move forward, cross a border of a state or a city or a county, and move West, most of the time West. You leave behind guilt, past traditions, memories. You are as if born again, in the sense of the snake: You leave your skin behind and you begin again. For most people in the world, that is totally impossible.
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
I hired a full-time chef, so I wasn't taking that time to order pizzas or eat Wild Wings or stuff like that. I travel somewhere, I'm gone for a long period, I have a chef. I think that elevated my game.
I am a chef who happens to appear on the telly, that's it.
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