Marco Pierre White

Marco Marco Marco Marco Pierre F***ing White!

I cannot tell you enough how much much I am obsessed with this man. Marco Pierre White is the one who released the true nature within me, he guided me to knowing myself, what I want to do, and what I love to do. When it comes to cooking, if I have to look for recipe, his name will be the first thing I will search for. He knows everything about culinary world; and when I say everything, I truly mean everything! His technique is extraordinary but simple, and everything he does with food is always the best way to do it. As you might have already known, he's the youngest chef in history to win three Michelin stars. With that said, let me tell you a little bit about him.

Marco Pierre White was born on Monday, December 11, 1961 in Leeds, England. He is the son of  an Italian woman named Maria-Rosa Gallina, whom he always referred to as "my dear mother," and an English chef, Frank White. His Chinese zodiac is Ox and star sign is Sagittarius.

Whoever is born on the Ox year is believed to be a very hard worker,  really self confident, and always judges things as black and white (see what I did there? But seriously!), so there is no mercy when he sees you for who you are. Also, as he doesn't like to be center of attention, he is always  aloof and a bit of a loner. But when he's by himself, he's always thinking very intensely, so never ever make him mad -  you will face the devil himself if you get on his angry side. 

Marco Pierre White has a keen eye for observation and a good memory, making him a lovely family man. His creativity is always outside the box. As you can see, he's a very charming person, and he has what one might say "a killer smile." His smile can make a lady faint and he's a very smooth talker.

Marco Pierre White is a very generous man. He loves helping with charity. Anything he can do to help other people, he never hesitates to do so. The only sad part is when he dedicates himself to help others, nobody seems to do the same for him.

So that's all I know about him.... if you're still interested I will tell you how this man has touched my soul and released it to the world.

When I was working at the restaurant, I looked up to my lovely manager, who also is a chef who graduated under the legend Jacques Pépin.

I wanted to know how to cook like him. He's a very busy man so he couldn't really sit down and teach me everything so he gave me this book.

Anthony Bourdain's Les Halles cookbook, Everybody loves Tony: his charming personality, how he talks, and the way he writes his ideas are just so sublime.

So...I was very excited because I have admired Tony for a long time (I knew him from his famous show No Reservations).

I eagerly searched the book for the first recipe to cook, and I stumbled upon the famous Boeuf Bourguignon (beef stew in red wine) recipe. On his show No Reservations, Season 6, Episode 11 "Techniques Special," he also was teaching how to make this dish, so I studied carefully, followed the instructions in the book very precisely, and made my very first Boeuf Bourguignon. It was good, but not yet sensational, so I thought I might be doing something wrong, and I kept researching on YouTube and found this pure gem.

And I gave Boeuf Bourguignon a try once again, precisely how Marco Pierre White instructed. IT WAS SENSATIONAL! One of the best dishes I've ever had in my whole life, made by me! 

Everything he said was absolutely right: for example, Marco does not use carrots in his stew, and he explains that it will take away from the flavor of the beef. After that phenomenon, I started to look up more recipes from him. There has never been one moment when his recipes were just good; they were all sensational! My lovely wife saw that I was extremely obsessed with him, so she brought me his cooking book for a present for our 1000th day married.

All the recipes were legendary, only most of them required expensive ingredients such as foie gras, caviar, or truffles. So when I got it, I was a little discouraged because I was had been eager to cook every single dish in the book. But then I found this dessert recipe.

I was thinking "hey, we can do this, all the ingredients are not so hard to find...." 

My wife and I got to work. To be completely honest, to us, it was devilishly hard! We were fighting a little over this recipe because it's very time sensitive. When you mix the dough, the butter melts really fast, so everything is extremely messy. I was thinking about giving up, but my lovely wife insisted that once we started, no matter what, we had to finish, even it will turned out to be disaster.

But you guessed it......VOILA! IT WAS THE BEST DESSERT I'VE EVER HAD IN MY LIFE. 

First of all, something you should know about me is I don't typically like dessert because my body doesn't really react well to very sweet dishes, especially chocolate, but his lemon tart is absolutely divine! It was sensational. I could eat the whole thing myself. 

Because of him, I've found myself. My passion. Since then, I couldn't stop thinking about cooking. I can't stop myself from going to the kitchen and starting to chopping onions. Even it's not meal time, I must cook. I love the sensation of a hot stove, chopping ingredients, and creating a good taste. When guest eat over, they are always asking for more.

I strongly recommend for you to study this man and let your taste buds decide what you think of His Holiness of Cooking. I idolize everything about him: his soothing tone of voice, his body language, his fearless attitude, how he chooses his words, his knife skill, his creativity, and his laugh. In my opinion, Marco Pierre White is the avatar of an absolute great dining sensation.