Chef Marco Pierre White is a legend in the food & beverage industry. He is the godfather of British haute cuisine, and many chefs have trained under him, including Gordon Ramsay. He was also the youngest chef ever to have been awarded three Michelin stars.

Besides his restaurant empire, he is also the brand ambassador for Knorr (by Unilever Food Solutions), which is known for its stock cubes.

Chef Marco Pierre White was in town for a series of Knorr-related culinary activities, and I had the chance to catch up with him. Here’s an extract from the interview:

What is your favourite dining concept?

I like pubs. To me, they are traditional, and the beauty of a pub is that it is a natural environment for eating. The most important aspect of a restaurant is the environment. You have to be comfortable in order to enjoy the food. A fine dining restaurant may serve fantastic food, but if you are not comfortable dining there, it will not be a memorable experience.

How difficult was it to return the Michelin stars?

Winning Michelin stars is the most exciting journey of a chef’s life. Retaining them, however, is the most boring thing to do. Consistency is very mundane; it is not an easy task for chefs to ensure the consistency of the food, day in and day out. All I can say is I am very happy right now.

If you were born today, what do you see yourself doing?

I would have been a toy-maker. I love having fun and making new things.

What is something that you can eat everyday?

Definitely my mom’s Italian food.

Are there any exciting plans coming up?

I am planning for a few restaurants, which will be located in several amazing boutique hotels. They are exciting concepts, and I hope to share the good news with everyone soon.

What advice do you have for aspiring chefs?

The world is changing: the younger generation is not willing to put in effort and work hard to learn; people are coming into the industry for the wrong reasons. They want to be famous, they want to appear on television. There’s one thing I am sure of – it is impossible to succeed with a wrong mindset. If you want to do well in this industry, you have to work hard for it.

Also, people who do not have true love for food, will always be restricted by recipes. I think that recipes should only be used as a guideline. Allow your palate to dictate your cooking. I believe you should listen to the voice that comes from within. Never allow the obvious to blind you, and keep pushing the limits.

Tell us three things that you cannot do without in the kitchen:

Large chopping board. Great pans. And proper lighting.

What is your favourite Singapore food?

We ate at a local seafood restaurant last night, and among the ten dishes that we had, the chilli crab was easily the best dish on the table.