I had three Michelin stars, now I make macaroni cheese. Marco Pierre White:“I don’t care how I’m portrayed — just as long as it’s not as a lunatic”. ZAC FRACKELTON. Michael Odell Bad Boy in the Kitchen. By Luke Jennings. April 19, 1998. The New Yorker, April 27, 1998 P. 136. ANNALS OF COOKING about British chef Marco Pierre White. Marco Pierre White first caught the Team Yalla caught up with Marco Pierre White and the culinary genius let us in on the flaws of Michelin cooking, his favourite restaurants and more. The first celebrity chef. Enfant terrible of the UK restaurant scene. The person who made Gordon Ramsay cry. A massively documented maverick chef, Marco Pierre White is a story to be catalogued in ]>As famous for his passionate temper and long-standing disagreements as he is for his exquisite food and glamorous restaurants, Marco Pierre White has made a vital contribution to the UK's food revolution. Not content with three Michelin stars and a restaurant empire, he has now turned his hand to bringing consumer products to market. A little tip: poach the apples beforehand in water with sugar to keep the apples firm and moist. 3. Marco Pierre White: honey glazed duck breasts with apple sauce. Granny smith apples in water and butter are used here to make an apple sauce to accompany the succulent duck breasts. 4. Marco Pierre White is set to make a long-awaited return to MasterChef Australia. On Tuesday, the 60-year-old acclaimed British chef was spotted arriving at the MasterChef kitchen in Melbourne . Marco Pierre White, the “Godfather of modern cooking” was born on the 11th December 1961 in Leeds the third son of Frank and Rosa White. He attended school in Allerton High School in Leeds and after leaving without any qualifications he decided to train as a chef like his Father and Grand Father. He began his training in the kitchen at the 2. White earned three Michelin Stars by age 33, then returned them at 38. “ People think because I won three stars with Michelin that I must have been ambitious. But it was nothing to do with ambition. It was to do with fear of not being good enough. It was to do with my fear of failure. If I was ambitious, then it was ambition by default. 3u7ry.