Marco Pierre White

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Stack & Nest Containers are offered in three heights for your specific handling needs. They can be..And you can see more from muslin baby wrap pvc inflatable film paper lunch boxes pvcpof shrink film jewellery storage boxes infrared body wrap Plastic Woven Bag pp fresh box aluminum mascara packaging Marco Pierre WhiteBorn11 December 1961 (1961-12-11) (age47)Leeds, EnglandCooking styleFrench cuisineCurrent restaurant(s)Belvedere,Drones,L'Escargot,Parisienne Chophouse,Maison Novelli,Mirabelle,Quo VadisTelevision show(s)Hell's Kitchen (UK) (2007)The Chopping Block(US) (2009)Marco Pierre White (born 11 December 1961) is an English chef and restaurateur. He is recognised by patrons and peers alike for having provided a highly creative and innovative impetus into contemporary international cuisine,[1] and is known as much for his quick temper as for his exceptional skills as a chef.[citation needed]White has been dubbed the first celebrity chef,[1] enfant terrible[2] of the UK restaurant scene and the Godfather[1] of modern cooking. Having been awarded three Michelin stars, he has put English cooking on a par with classic haute cuisine.[1]Contents1 Biography 1.1 Formative training 1.2 Career zenith 1.3 Retirement, restaurateur, and global influence 1.4 Hell's Kitchen 1.5 The Chopping Block 1.6 Personal life 2 References 3 External links 3.1 About Marco Pierre White 3.2 Television Shows 3.3 Official websites // BiographyMarco Pierre White was the third of four boys born to Italian Maria-Rosa Gallina, who had come to Britain to learn English, and chef Frank White,[3] who had struck up a conversation with Maria at the Griffin Hotel in Leeds while he was playing cards.After marrying in 1958, they lived in a council house in north Leeds, and had sons Graham, Clive and Marco. Six years later, Maria gave birth to a fourth son, Craig Simon. Thirteen days afterwards, she collapsed and was taken back to St James's University Hospital, Leeds, where she died of a brain hemorrhage.[4]Formative trainingAfter leaving Allerton High School in Leeds without any qualifications, White decided to train as a chef. He began his training in the kitchen at the Hotel St George in Harrogate, North Yorkshire and later at the Box Tree in Ilkley, West Yorkshire (You can still see references to the Box Tree on his menus, ie Box Tree Rice Pudding and Box Tree Bread and Butter Pudding are both on the Yew Tree Inn menu). Arriving in London as a 16-year-old with "?7.36, a box of books and a bag of clothes",[1] he began his classical training as a commis under Albert Roux and Michel Roux at Le Gavroche, a period that would lead Albert to describe him as "my little bunny". He continued his training under Pierre Koffman at La Tante Claire (now the site of Gordon Ramsay), moving to work in the kitchen of Raymond Blanc at Le Manoir aux Quat' Saisons and Nico Ladenis of Chez Nico at Ninety Park Lane. He then moved out on his own, working in the kitchen at the Six Bells public house in the Kings Road with assistant Mario Batali.[1]Career zenithBy the age of 33, Marco Pierre White had become - at the time - the youngest chef to be awarded three Michelin stars[1] (This record is now held by the Italian Massimiliano Alajmo, who won three stars at the age of 28 in 2002). On completion of his training in 1987, White opened Harveys in Wandsworth Common, London (now the site of Chez Bruce), where he won his first Michelin star almost immediately and was awarded his second in 1988, before moving on to become chef-patron of The Restaurant Marco Pierre White in the dining-room at the former Hyde Park Hotel now Mandarin Oriental, (where he won the third Michelin star) and then moved to the Oak Room at Le Meridien Piccadilly. During these years White had working for him Gordon Ramsay, Eric Chavot (The Capital), Heston Blumenthal (The Fat Duck), Bryn Williams (Odette's), Robert Reid, Thierry Busset, Jason Atherton and in front of house Max (Mark) Palmer, one of the few English ma?tres d'h?tel of a Michelin 3-star, Claude Douart, Philippe Messy (Youngest Sommelier to gain 3 Michelin Stars) and Chris Jones, unusual in being an English Sommelier in a 2-star Michelin French restaurant at the age of 21.Although White worked relentlessly for 17 years to pursue his ambition, he ultimately found that in spite of his accomplishments, recognition and fame, his career did not provide him with adequate returns in his personal life. So in 1999, he returned his Michelin stars."I was being judged by people who had less knowledge than me, so what was it truly worth? I gave Michelin inspectors too much respect, and I belittled myself. I had three options: I could be a prisoner of my world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove, spend time with my children and re-invent myself."[5]During his early career in the kitchen, White regularly ejected patrons from his restaurants if he took offence at their comments.[6] When a customer asked if he could have a side order...(and so on)


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