I must admit that I have a bit of an obsession with people who are absolutists. You know, people who live life- who work at such intense extremes of quality- that it's everything or nothing.
In the food world, my obsession began the first time I read through Keller's French Laundry cookbook. To hear him discuss sourcing, discussing the intricate details of why even the most mundane and seemingly inconsequential tasks make the biggest difference, that level of artistry captured me.
And my latest obsession of foodie observation is the philosophy of Marco Pierre White. I was introduced to him through a client/chef whom I deeply respect: Douglas Gulijia of the Plaza Cafe in Southampton, NY. Doug showed me Marco's cookbook, if you could call it that. It's really more of a rock star's biography, really. So, I did some research. Who is this guy? What made him so controversial? Youngest guy ever to win 3 Michelin stars. Mentored Gordon Ramsey. Mario Battali worked under him. A legend in Britain. An absolute tirant in the kitchen. So, what was his story?...And I stumbled upon this Google Chef's interview.
47+ minutes long and I found myself respecting him even more. It's the absolute "Miyagi-ism" of the way he lives his life- left side or right side, in middle, squish just like grape. Like Bourdain he doesn't apologize for his bad habits or his darker side- it comes with the job. But like Keller he truly believes in food- in the reverence for it. And beneath the sex, drugs, and rock n' roll he promotes a heavy ethic of accountability. My financial obsession, Buffett, would like this guy.
It is an amazing interview...just to hear a great chef speak. I'll put eating at one of his restaurants on my bucket list...or even eating with him, which would be a double-bucket...maybe a starred bucket list item(?)...on the list. Doubt if it'll ever happen.
Regardless, the man is inspiring.
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