Marco Pierre White Quotes

It's a life lesson they need to have, a skill everybody needs - to cook.

People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.

To become a good cook is to know yourself, and I, at this point, know myself. I know myself, and I know the cook I want to be and the cook I am striving to be.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

Every cook has to learn how to govern the state.

I think I could be a cook. Everybody always says I'm good, though I think it's quite gruelling as a profession.

I love to cook. I could never give that up.

I'm not a chef: I'm a cook.

I've never cooked a great meal.

I can chop and peel vegetables but can't cook full meals.

I know how to cook, so working in the kitchen will never be an issue.

I love to cook so much. I like to cook everything. I really like to eat my food.

Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.

All my family were brilliant cooks when I was growing up, but I ended up just cleaning up, so I've always lacked confidence in the kitchen.

I can't cook.

Food still isn't my thing, but I've learned to respect its power and significance.

Home economics - kids in school used to be taught how to shop, how to cook from scratch, how to be in control of their diets. Doesn't happen anymore.

I am very, very proud of my ability as a cook.

The thing about cooking is it's so interesting to watch. I don't know why, but if you go to somebody's house and they're making something, they usually say interesting things while they're cooking.

Being a cook doesn't necessarily mean you are a competitor.

I think cookery shows have become so sophisticated, and everyone's so marvellous at it, but there are people like me who aren't into the cooking malarkey, who still don't know how to boil an egg for three minutes.

When you don't know how to cook, you just say, 'I need something quick,' and then you fry something up. Now that I cook, I think, 'Do I want to have fried fish, baked fish, or grilled fish?'

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.