Marco Pierre White

Chef Peter Tempelhoff: Helping to Spread the Passion Behind the Foods of South Africa

Brad Haskel | Posted 11.04.2011

Read More: Girgio Locatelli, South Africa, Liz McGrath, Cape Malay, Marco Pierre White, Peter Tempelhoff, Food News
Brad Haskel

South Africa might not be at the top of the obvious list for culinary destinations, but there are a lot of reasons why you might want to rethink that list.

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Bon Appetit: 10 Delicious Chef Memoirs

flavorwire.com | Posted 06.08.2011

Read More: Gabrielle Hamilton, Anthony Bourdain, Pino Luongo, Bill Buford, Grant Achatz, Sandra Lee, Julia Child, Paula Deen, Blood Bones and Butter, Chef Memoirs, Marco Pierre White, Books News

Make no bones about it — life in a restaurant is difficult work. The hours are long, the pay isn’t much, and the work is ultimately thankless. Or ...

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Marco Pierre White: Jamie Oliver Not A Real Chef

Daily Star | Posted 05.25.2011

Read More: Michelin Stars, Celebrity Chefs, Jamie Oliver, Marco Pierre White, Food News

MARCO Pierre White has sparked a kitchen war by claiming Jamie Oliver is not a "real chef"....

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Marco Pierre White Shills For MSG-Laden Stock Cubes, Newspapers Eat It Up

The Atlantic | Posted 05.25.2011

Read More: Marco Pierre White Knorr, Marco Pierre White, Marco Pierre White Stock Cubes, Food News

"It was hard to believe that Marco Pierre White was at my cooking school, making us risotto for lunch," gushes Bonnie Stern in Canada's National Post....

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Kaf-i-stan

Heidi Kingstone | Posted 05.25.2011

Read More: Kabul, Kandahar, Helmand, Bubble, Afghanistan, Party, Marco-Pierre-White, Kaf, World News
Heidi Kingstone

We seem to wake up each day and think we have the very complex situation figured out, but that quickly changes. Neither Afghans nor ex-pats can read the runes; there is a darker sense overhanging everything.

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How I Learned to Stop Worrying and Love the Science Food

Michael Nagrant | Posted 05.25.2011

Read More: Grant Achatz Soul, Alinea Wine List, Alinea Food, Gastronomy, Garrett's Popcorn, Marco Pierre White, Molecular Gastronomy, Alinea Technique, Organic Food, Grant Achatz, Charlie Trotter, Chez Panisse, Food, Alinea Menu, Experimental Cooking, Alinea Cookbook, Science Food, Alinea, Farm to Table, Eating Local, Chicago News
Michael Nagrant

Alinea and Grant Achatz's cooking was even sometimes dubbed soulless. Like me, though, many of these critics had never eaten the food or spoken with the chef. I think maybe, all they needed to do was eat at Alinea once to discover the truth.

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