Marco Pierre White vs. Dolly Parton

"Most chefs, unfortunately, cook by numbers. It doesn't come from within. Molecular cuisine is basically branding food. There's nothing new to it. Its foundat…"

"It is only by growing to know yourself that you do things for the right reasons and maybe have a chance to be really happy and realise your true potential as…"

"Most cooks when they are young tend to overwork their food to hide their lack of confidence and appreciation for Mother Nature. In time they learn that she i…"

"To start giving three stars straight away from year one makes you question Michelin and its value – they dish out stars like confetti now."

"Cooking should be a way of life—an extension of oneself—never a job."

"Success is born out of arrogance."

"As far as I'm concerned, if someone is paying a huge amount of money to come to your restaurant and eat your food, then you have a duty to be in the kitchen."

"Cooking is a philosophy, it's not a recipe. Unless it's pastry, then it's chemistry."

"Apply the cook's brain and visualize that fried egg on the plate. Do you want it to be burned around the edges? Do you want to see craters on the egg white? …"

"Great chefs have three things in common. The first is the understanding that mother nature is the true artist and they are the cook. The second is that every…"

"When I made the decision to retire, I had three options. The first option was, I don't retire, I stay in the kitchen, I continue to work six or seven days a …"

"It's very important to me that I share my story, and my knowledge and my philosophy. A story is more important than a recipe. A recipe can confuse you, but a…"

"Most of my reputation is a product of exaggeration and ignorance."