In conversation with UK-based restaurateur and Godfather of modern cooking Marco Pierre White as he cooks up a storm in the Indian kitchen
BY RACHNA VIRDI
The culinary culture of Mumbai underwent a massive upgrade when UK-based restaurateur and Godfather of modern cooking Marco Pierre White stepped on the city’s soil. We had the chance to meet up the culinary legend at his much-anticipated 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 kitchen to going on to the highest accord in culinary world. His story is that of grit, perseverance, skill and passion.
EARLY MEMOIRS
The Leeds born chef (in December 1961) is Scottish on his father’s side, and his mother (who passed away when he was a child) was Italian. He left high school and decided to become a chef like his father. He interned in the kitchen at the St George Hotel in Harrogate, North Yorkshire and later at the Box Tree in West Yorkshire.
He then moved to London at the age of 16 with a box of books, a bag of clothes and 7.36 pounds in his pocket. Thus began his training as a commis at Le Gavroche under legendary French maestros Albert and Michel Roux.
Marco’s training continued under Pierre Koffman at La Tante Claire, and renowned Raymond Blanc at Le Manoir, and later with Nico Ladenis of Chez Nico at Ninety Park Lane. He worked in a string of restaurants before opening his own eatery Harveys in London in 1987 that became one of the most iconic restaurants of England.
Harveys earned Marco his first Michelin star almost immediately, and his second a year later. His third Michelin star came when he was 33 years and the chef-patron of The Restaurant Marco Pierre White at the former Hyde Park Hotel.
Marco is always looking for classic and refined recipes. Throughout his culinary journey, he has worked with notable chefs such as Gordon Ramsay, Mario Batali, Heston Blumenthal, and Robert Reid, and mentored some of the greatest chefs of today’s era. A man of few words, he states: “Success comes out of arrogance, but greatness comes out of humility.”
Widely known as the ‘enfant terrible’ of modern gastronomy, thanks to his fiery nature, Marco returned his Michelin stars nine years later, as he thought he was being judged by people less knowledgeable than him.
In 1999, he hung his chef’s apron and retired from the kitchen to set up White Star Line Pvt. Ltd in partnership that got ended later. Marco’s focus shifted to menu design and development of his franchised brands, judging TV shows like Hell’s Kitchen and Masterchef Australia and writing recipe books. He is touted as the first rock star and celebrity chef who lead the UK culinary scene for over 40 years.
MEMORABLE MASTERCLASS
As the culinary expedition comes to an end, we realise that’s there’s another epicurean journey of flavours waiting to be experienced by the guests. The chef’s pop-up menu comprising a seven-course French-Italian-British feast curated by the master himself, where each dish is meticulously crafted to surprise and delight food lovers.
We relish the lavish spread and end up asking for his best advice for food enthusiasts. “Finding the right mentor and making sure your abilities are greater than your ambitions,” Marco concludes.
We head back realising that it more than a pop-up event, it was an immersive and impactful experience crafted by the best in the business.
That’s how Chef Marco Pierre White is, a true demonstration to his commitment.
