We have written before about Marco Pierre White and his amazing rise to fame as a teenager, through to his hands-on apprenticeship to the renowned chef we know and love from the reality cooking shows such as Hell’s Kitchen and The Chopping Board to Australian Masterchef, whereupon he set his own challenge.
The fifty-year-old chef, more recently prominent on our screens promoting Knorr stock cubes, is to go on a world tour giving cookery courses on the same, teaching budding chefs across the planet how to integrate them into their own recipes.
The father of four, who famously renounced his three Michelin-star awards when he gave up the nitty-gritty of cookery in the very practical sense as a restaurateur – despite being the youngest ever chef to get a hat-trick of said awards – jets off to Singapore for the first three day stint. The trip will serve a dual purpose: promoting the stock cubes and unveiling the brand new Chefmanship Centre, brought to us by Unilever Food Solutions’.
From there, he will also be appearing at the World Gourmet Summit where he will be giving live cookery demonstrations using the stock cubes as the base of his own recipes. It really should be a treat as Pierre White will also be including in the live cookery class how other herbs and spices can be used to compliment or counteract the tantalising tastes that the Knorr cubes and cooking sauces deliver.
Be inventive and creative in the kitchen to create your signature dish
This is a theory that the young Michelin man thinks sets good chefs apart; having had such successes in the past, who are we to argue? He truly believes that chefs need to get ‘inventive and creative’ in the kitchen to give their dishes that distinct signature that sets them apart, yet hold on to the nature of the meal they are preparing without compromising their own precarious position when meddling with the classics, especially if things go horribly wrong.
It’s for this reason cookery courses are so important – you may think you have a dish licked, but without advise of experience, how do you know if you’ve been successful? Well, apart from licked dishes, of course.
Someone else who has enjoyed success thanks to Knorr is Peter Joyner, Elior UK’s food development director. He recently came first from five in the UK division of Knorr’s recipe competition, Blue Dragon. His experience in the Far East will be altogether different as, rather than host the cookery courses, he will be a student in Bangkok and Phuket (hard life these chefs have got) as he travels to Thailand next month to indulge of masterclasses of the highest order to help develop his own culinary prowess.
Pierre White will return to Australia after his jaunt to MasterChef last year, but this time his sole intention is to continue to promote the Knorr stock cubes and not, this time, to see what the best chefs from down under can do for one of his cooking lesson challenges.