The Editor's Hospitality Blog

If Marco had chosen to go to France as originally planned instead of opting to help his friends struggling restaurant in his early days in london, does he think he would have gone on to achieve the same stature and indeed the same success in the culinary world?

Mr White is one of a handful of brilliant chefs whose name is known to the general public thanks largely to his many TV appearances and his sometimes irritable personality. Would he agree that public profile has become more important than cooking skill for chefs who want to reach the pinnacle of their profession?

If he could do it all again, would he?

Many chefs of quality now open restaurants inside existing hotels. Is this a good trend and who benefits the most: hotel guests, who may get a better food offer, non- hotel guests who may get to eat in a convenient location, or the chef, who gets his name associated with a great hotel, and perhaps gets the facilities at a fraction of the cost of setting up a standalone restaurant?

Does he still refer to buses as 'taxis for yobs' as he did when I had the 'pleasure' of working with him in 1983? Would he say he's any more or less of a snob now?

Marco publicly declared that he would never a appear in a reality TV show but has since signed a deal with ITV for a second series of Hells Kitchen and a further cookery show, the Great British Banquet. Why did he change his mind?
Emma London

When I was training to be a chef in the 80's I use to watch your TV programme. After service you use to play football, then go back into the kitchen and carry on with food preperation. Did you ever have the EHO pick up on this?

is it true that you used to call Gordon Ramsay
Celeriac Head - due to the resemblence? If you did, hats off, it's brilliant, ha ha!

Hi, this may be a boring question, but I am at Bournemouth college achieving my nvq level 3 advanced, and I would like to know what and why is a liaison au sang. I know it's to use to thicken a sauce with blood but what I cant find out is why.

Worst meal ever? That he's been served or served himself!

If the Domestic Goddess and the Gastronomic God got together which recipes would you like to cook with Nigella Lawson? [Knorr cubes and all!] An exciting thought, with your passionate expertise and her sensual love of food.

OMG Marco! You agree with Gordon! You think "college is the biggest waste of time". Ramsay has just announced his next big thing will be a "Chefs Academy" to combat the "poor standard of catering colleges". I ask you: what have you done to help your local college improve its provision? Are you not best placed to do so (or does it not pay enough)? Do you have any idea of the constraints under which colleges operate? Do you honestly have any idea of the calibre of the majority of students who enter college to undertake Catering and Hospitality courses? Have you any comprehension of the image that this industry has with school leavers, their parents and careers advisors and what are you and your fellow industry professionals doing to improve this image? And the big question is, what are you prepared to do?

what would you say were the proudest moments of your career?

A lot of your books combine your love of food with travel. What places have you yet to visit? Why do you want to got there?

Sorry - two questions for Marco I'm afraid!!

1) What was the greatest piece of advice you were given in your impressive career?

2) What worries you must about the industry today?

Anna Watts, Birmingham

The loss of your mother at such a young age obviously had a devastating impact on all aspects of your life, do you think you tried to fill the gap in your life by channeling all your energy into becoming success at what you do rather than dealing with your emotions?

Jayne, West Mids

Marco -
It was so nice meeting you last year in Seattle at your event @ Union (blonde hair/black nail polish...) LOL!

My question...
"When it's all said and done, how would you like to be remembered - as a chef, a restaurateur or a person?"

(Hope I win so that I can visit you across the pond. Bringing Jared with me!!)

Big Hug,
Donna

On your programme the Great British Feast, tonight, you refered to your roots being in Yorkshire although you are now "southernised". You have your resturant at Chelsea but are you a Leeds United fan? If no why not? (apart from the obvious).

Thanks to Mark and all the other people that responded to this post. Marco was on good form at our conference in May, You can see a video of my interview with him at the following link:

http://www.caterersearch.com/Articles/2008/05/21/320915/exclusive-video-interview-with-marco-pierre-white-at-the-2008-chef.html