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Danh ngôn của Marco Pierre White (Sứ mệnh: 6)

All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person.
The reason I do television is because we all have to work and earn a living, as I have four children. It's also a platform for me to share my knowledge and inspire the young.
I can't work in a domestic kitchen; it's just too confined. There's no freedom, and there's no buzz.
My pet hate, with customers, is those that think it's all about wallets.
Generally, I respect critics; they have their job to do.
I was brought up to respect my father and not to love him.
When you work for someone, you never realise how much you are learning. It is only when you leave and you reflect back on life.
Dad was diagnosed with lung cancer when I was a lad. From then on, he lived in fear that death was just around the corner, and he set about programming me to work hard and bring in some cash.
We all make mistakes. God knows I've made more than anyone else I know.
Like most fathers, I would do anything for my children, and I've worked very hard at trying to be a good father. I want to give them education, security, everything I never had.
My cooking attracted celebrities. I met Sylvester Stallone. He squeezed my bicep and said: 'I don't usually eat your kind of food, but for you, I ate it.' I haven't got a clue what he'd eaten but he asked me to cook for his wedding feast when he married Jennifer Flavin at Blenheim Palace.
The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'