Marco Pierre White has been there and done it all. After moving to London from Yorkshire aged 16 with a bag of clothes, a box of books, and a dream, he went on to work under some of the best chefs in the world, including Albert Roux and Pierre Koffmann, later becoming the youngest ever chef – and the first Brit – to gain three Michelin stars, training the likes of Gordon Ramsay, before later relinquishing the awards he'd worked so hard to attain.
So, when Pierre White speaks, it's worth paying attention. Here then are his 10 rules for success, compiled by entreprenuer, author and consultant Evan Carmichael over on his YouTube channel. It's a timely reminder, not only of the charisma of Pierre White, but the work ethic and determination required to reach the highest level in cooking. Pierre White had a difficult upbringing, but overcame great adversity and never gave up on his dream. We hope you find this an inspirational watch (Pierre White comes in at 1.05).
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.