Marco Pierre White Quotes

I only do what I do. For me, it is a craft. It's got to be my own thing - otherwise, I would never be successful. I could easily go to the archives and pull 1987 or 1991 collection by Calvin Klein. But when you look in there, you realize that it was never about one piece. It was about the collections as bodies of work.

With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.

My work is distinct and definitive and specific, and hopefully it is so that every single character is different, and they are - but there's probably an underlying element that's me.

Even if you try to copy a film shot by shot, you still can't. It's still your own film.

A great chef is an artist that I truly respect.

I like to find things that are unconventional and make them look classic, because if I'm forcing something, you can just tell.

I love to cook, man, I'm the short-order cook of the house. It's also my creativity. The kitchen is my space. I'm always cooking, I'm always making something.

It's important for me that anything I lend my stamp to must have a perspective that is uniquely mine.

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

Some day I'm gonna be gone and people will be listening to my songs and conjuring me up. In order for that to happen, you gotta put something of yourself in it.

The fact that I have been successful merely means that I can write and illustrate in my own way.

A true artist, in my mind, is willing to fail sometimes, because if you're not brave enough to say yes and follow your gut, it's never going to be good.

A true artist, in my mind, is willing to fail sometimes, because if you're not brave enough to say yes and follow your gut, it's never going to be good.

I'm not going to be able to play it like somebody else.

The most important thing for me as an artist is having an identity.

Don't be afraid to take liberties with this music. Try and put some of yourself into it.

I suppose I'm always trying to break down the wall between my characters and myself. I'm trying to make the film as expressive and personal as I can, even if I can't explain, for example, how important it is for me to be Jewish.

I am very excited about the launch of my new collection with Superga UK. I really enjoyed creating for the brand and adding a piece of myself into the designs. I hope that everyone loves them as much as I enjoyed making them.

At the end of the day, you can't compete with Mother Nature. If you've got a great tomato, just a pinch of sea salt is all you need.

I love to cook, and I've just gotten more and more into it over the years, just because it's the best way to stay creative.

I respect anybody that cooks. I know how hard it is.

My attitude with covers is, make it your own or else leave it alone.

You're creating ' it comes from the heart, the spirit, the soul. You're not manufacturing somebody else's plan, somebody else's blueprint, somebody else's idea that's not yours. So when you're creating, that's the beauty side of art, you know? It comes from within you.

Cooking is, to me, the perfect fusion of generosity and selfishness, indeed the resolution of generosity and selfishness, the answer to my torn nature.

I try to make the kinds of things I want to see out there in the world, and hope they end up resonating with other people too.