20+ Ways to Squeeze a Little Extra Storage Out of a Small Kitchen

20+ Ways to Squeeze a Little Extra Storage Out of a Small Kitchen � From the Archives: Greatest Hits

Marco Pierre White, an English restaurateur and chef, is a well-known figure in international contemporary cuisine. This master chef has given some amazing creative and innovative efforts in this industry, which has led to him earning many titles, & # 39; godfather of modern cooking; to be one of them.

His kitchen training began at Hotel St. George George in Harrogate and Box Tree in Ikley, Yorkshire. A number of kitchen changes followed, and by the age of 33 Marco Pierre White had already received three Michelin stars. He was the youngest British to receive this honor. It was in 1999 that White decided to give up the Michelin stars he had earned. In their own words: "I was judged by people who had less knowledge than me, so what was it really worth? I gave the Michelin inspectors a lot of respect, and I reduced myself. I had three options: I could be a prisoner of mine world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove or I could give my stars back, spend time with my kids and reinvent myself. "

It was only in 1999 that White announced his retirement in the kitchen. He works as a consultant for the cruise ship P&O Cruises. The White Room, his Mediterranean restaurant with good food, is expected to be launched in April 2008. In addition to his culinary skills, Marco Pierre White is well known for his various publications. His claim to fame includes White Heat, White Slave - an autobiography published by Paperback with another title - The Devil in the Kitchen] and Wild Food from Land and Sea.

He even featured in the famous TV series & # 39; Hell & # 39; s Kitchen & # 39; as head chef. & # 39; Marco Pierre White in Hell & # 39; s Kitchen & # 39 ;, the attached book for the show was published on August 23 by Ebury Press.