Page 48 - Hospitality Horizon Feb-Mar 2025

F
FOOD & BEVERAGEOOD & BEVERAGE

he culinary culture of Mumbai underwent
a massive upgrade when UK-based “ANY MISFIT COULD EVER BE
restaurateur and Godfather of modern
cooking Marco Pierre White stepped on the EXPOSED. I LEARNED ABOUT
city’s soil. We had the chance to meet up MYSELF THROUGH FOOD.
Tthe culinary legend at his much-anticipated SHE’S A GREAT TEACHER.”
pop-up tour.
As we wait in the dining lounge for the master to arrive,
we cannot help but get in awe of the culinary excellence of
this legend who is also the youngest chef ever to make
history by earning three Michelin stars at the age of 33 (he
is also the first British national to receive a star). His
extraordinary on-screen presence on Masterchef
Australia, his recognitions in the gastronomic world and
his confidence truly make him a class apart.
Marco walks in for the pop-up event and the masterclass
rolls into action. The legendary chef is all set to craft some
of his most famous recipes and dish out his valuable
insights and kitchen secrets that only a true master can
provide.
With his inimitable style and irresistible charm, he
whips up his culinary tales and captivates the audience
with some real conversations. He says that gastronomy is
the greatest form of therapy. “Any misfit could ever be
exposed. I learned about myself through food. She’s a great
teacher,” he affirms.

DEVIL IN THE KITCHEN
In the kitchen, the acclaimed chef is very focussed and
disciplined in everything he does. As a food enthusiast,
one cannot help but revel in the exceptional gastronomic
experience that turns out to be a full-blown celebration of
gourmet excellence and craftsmanship and a whole lot of
passion on his plate.
Marco takes us through the subtle nuances of making a
world class Salron Risotto (a rich, creamy risotto with the
subtle earthy sweetness of salron topped with parmesan)
and Mushroom Risotto (a creamy risotto infused with
earthy wild mushrooms and trufle, finished with
parmesan and olive oil), and even offers a few front row
guests to taste the delights.
He shares interesting techniques that only a great chef
can, delighting us with the opportunity to learn from the
best in the world. “Why do you need to cook an onion?” we
ask. “To remove the water content and the acidity. By
doing that, you bring out the natural sweetness of the
onion,” he retorts. As he whips up his culinary tales, he
praises Indian food for its simplicity and diversity, for he
thinks no one does spices better than Indian.
Along with the culinary experimentation, Marco’s
story-telling continues as he talks about his past as a
young boy and his journey from being a commi in a EARLY MEMOIRS
kitchen to going on to the highest accord in culinary The Leeds born chef (in December 1961) is Scottish on his
world. His story is that of grit, perseverance, skill and father’s side, and his mother (who passed away when he
passion. was a child) was Italian. He left high school and decided to

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