Have I mentioned that I have a bit of a thing about biscuits? I’ve been spending the bulk of ’09 with my hands crumbed up with lard and flour in an attempt to loft my biscuits heavenward.
It’s started to work. Here’s why.
Follow Biscuit Mission ’09 at Slashfood.
I got a chance to sit down with the legendary chef Marco Pierre White. Read the entire interview here, and grab a little nibble below.
Q & A with Marco Pierre White, Host of ‘The Chopping Block’ and ‘Hell’s Kitchen (UK)’
The legendary chef and television host talks to AOL Food about dealing with unruly diners, his famous protégés and why he’s stopped swearing.
He’s been called the greatest chef in the world, but you’ll never have a chance to taste his food. Chef Marco Pierre White earned three ground-breaking Michelin stars — and notoriety for his white-hot temper — before walking away from it all at the height of his career. White spoke with AOL Food about his single-minded pursuit of culinary perfection, his most notorious protégé, and the celebrity chef he calls “the gastronomic king of America.”
AOL: What made you want to become a chef?
Marco Pierre White: When I was a boy of 16, I left school. My dad put forward the idea of becoming a chef like himself, like my grandfather. He gave me 50p which took me to Harrogate and back on the bus. He told me to knock on the back door of hotels and ask to see the chef. The first hotel I came across was the Hotel St. George on Ripon Road. I played my Sunday best, and I started work at 7:30 in the morning. I’ve got to say, it was the toughest day of my life.