When I won my three stars, I realized that I'd worked for something all my life that I'd never wanted. Marco Pierre White talks about why he left the kitchen, about the American food scene and molecular gastronomy, and what happens when chefs keep their name on the door but no longer work behind the stove.
Does the quality suffer?
It can't be the same, can it? … I just think when you've got three stars, it's an issue of principle. Your name is above the door, you've got to be there. But that's me. We're all different.
I've never been a big Marco Pierre White fan but this interview was pretty interesting. I'm a sucker for tales of wisdom and experience and finding balance.