The extraordinary chef who is passionate about Indian cuisine butter, olive oil, and butter and the three characteristics of a good chef

In Haute food, few names are as powerful as Chef Marco Pierre White. His life has been nothing short of remarkable. From getting the coveted three Michelin stars at 33 (and later returning the same three stars!) to teaching the next generation of world-class chefs, White’s impact on the world of food is immense. In the beginning seasons of the show MasterChef Australia, the challenges he faced were just like his, and we were awed by his disciplined manner and the fact that he was on the screen kept us on our toes.

That same Marco Pierre White made his journey to the Four Seasons Hotel Mumbai on August 18 for a masterclass that would demonstrate his culinary talents, followed by a delicious dinner that the master chef curated. The event, organized with the help of World On A Plate, started in Mumbai and then made its way to Bangalore on the 19th and 20th. World On A Plate is an online platform that organizes culinary events that bring chefs from all over the globe to India to enjoy an up-close experience.

The masterclass was held at the Four Seasons Hotel Mumbai; White served Risotto alla Milanese, a traditional Italian comfort food, and his signature dish of Lamb Wellington. Lamb Wellington

Excerpts of an email chat with the flamboyant British chef on his trip to India…

: Can you talk to us about your Indian food scene in Britain? What’s being discussed?

Marco Pierre White: Well, firstly, Indian cuisine is without doubt among the best food styles in the world. There are only a handful of nations that know how to make use of spices, such as Indians. In England, there are a lot of Indian restaurants, and we have excellent consumers. Therefore, the biryani is perfect. The way the rice and meat are cooked makes the difference. There’s one restaurant close to where I live that’s quite elegant. The owner is an older man. It’s very old-fashioned, fundamental. The restaurant isn’t looking to make a statement but is extremely good. The information on the menu is the thing.

What’s the most deliciously dirty’ food item that’s at the front of your list?

I love the mix of olive oil and butter together. It’s a psychological thing because I eat fat; the taste isn’t a good thing; however, it’s delicious. However, what’s impressive is to combine both and then experience an experience. I am a foodie. I love eating, I love indulgence… is my favorite thing about gastronomy. It’s all about the pleasure of it. You know what it’s not about? Small portions. I’m not a fan of these. I wasn’t as large as I did eating that way. The technical capabilities are interesting. It’s all very well as well. But is it happening? A nice significant portion. Also, if you’re looking for something with a lot of fat or butter, this is my ideal dinner.

You once stated, “I love a pan, I adore a flame, I adore the knife, and I love an enormous board. All things are an extension of your personality. Do you have a particular culinary moment when it was a time when you could strongly feel this bond?

When my mother passed away, I began to look for the natural world. Thus, I lived my entire life within nature in the English countryside. I did not realize until later in my life the fact that Mother Nature became my surrogate mother. Top cooks share three traits they share. You don’t need to be a star chef or possess Michelin star status to become a good cook. First, they acknowledge and acknowledge the fact that Mother Nature is the true artist. They’re simply the cook.

Furthermore, everything they do is a result of their. It’s a reflection of them. Thirdly, and perhaps the most important, they provide unique insights into the world that influenced them and provide you with unique insights into the world that they were born in… as well as put it on the plate. This is what great cooks do. I grew up when the chef’s job was behind the cooktop. Cheers are allowed to wander away from the cooking area but have to remain close to the fire. While at my stove, I worked for long hours and served more than 200 dishes in a single day. We discovered the significance of working hard.

Lastly, let us know about your experience with Four Seasons Hotel Mumbai, where you stayed and hosted the dinner and masterclass.

I had the most delicious lamb biryani at lunch at San: Qi. It was delicious, mainly featuring the lamb cooked with the bones. I loved it because the cook who prepared my biryani was highly knowledgeable, which required them to put in a lot of effort to acquire that knowledge. And the inside was incredible!

I can’t recall the last time I enjoyed an equally delicious biryani. The food and service… they’re not overstated. I look at the things I’m getting and then at what I receive in Europe, and I believe I could be a resident here.