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Speaker 1: Jersey and Amanda gam Nation.

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Speaker 2: Well, I haven't seen our next guest since I headed

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Speaker 2: to the Blue Mountains to drink a few beers with

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Speaker 2: him that we're doing a story for the living room.

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Speaker 2: Marcopierre White was business when he was just about to

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Speaker 2: start on Master Chef and everyone was a bit nervous

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Speaker 2: because we heard he didn't tolerate fools. So you can

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Speaker 2: imagine Jonesy how I felt he was a giant pussy cat.

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Speaker 2: I just loved him. He's a three Michelin star chef.

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Speaker 2: He's the godfather of modern cuisine and he's bringing a

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Speaker 2: live stage show to Australia to tell his amazing story.

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Speaker 2: Markopier White, Hello, Ray, how are you am?

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Speaker 1: Marco?

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Speaker 2: It's so nice to hear your dulcet tones again. We

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Speaker 2: haven't seen you in Australia for a while. We're looking

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Speaker 2: forward to seeing you again now.

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Speaker 3: How was there last year for three months? Oh, in

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Speaker 3: Melbourne for three months?

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Speaker 1: Right, So obviously this beer drinking session with.

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Speaker 2: The amazing it was amazing, wasn't it. It was really

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Speaker 2: hot weather and I flew him by our helicopter. One

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Speaker 2: of our crew had a bit of a vomit in

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Speaker 2: the helicopter because it was so hot and turbulent. But

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Speaker 2: we've spent a great day together there, so extraordinary, extraordinary.

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Speaker 2: How do you bring your skill set to us to

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Speaker 2: the stage. What stories are you telling?

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Speaker 3: Well? I think I think when you it's like when

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Speaker 3: I did the Oxice Union. You know, you keep it

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Speaker 3: simple and you keep it very honest, and you just

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Speaker 3: take people on this journey. So when I did the

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Speaker 3: oxer Junian, they asked me one question and I spoke

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Speaker 3: for an hour, and I think the I think the

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Speaker 3: secret is it's just be very honest and talk about

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Speaker 3: your disasters, talk about your successes in life. And the

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Speaker 3: truth is we are who we are because of our failings.

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Speaker 3: And if it wasn't for all those failings, where would

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Speaker 3: we take the noise from? And I think, you know,

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Speaker 3: h it's what I like about what I do today,

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Speaker 3: and especially when I go to Australia. I did Master

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Speaker 3: Chef Australia. While I'm doing this for now, for example,

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Speaker 3: and for something rather than my stage in my career,

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Speaker 3: to inspire people to want to cook, to want to

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Speaker 3: join the profession. And you have shows so much love

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Speaker 3: and care and respect in Australia It's amazing. That's why

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Speaker 3: I keep on coming back.

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Speaker 4: And when you talk about disasters, is a chefing disasters

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Speaker 4: or is life disasters?

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Speaker 3: Oh? I think a life disaster, I mean chefing disasters.

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Speaker 3: You learn how to hide them. I've made more mistakes

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Speaker 3: in my life in the kitchen, especially when as a

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Speaker 3: boy in the gavroche. I mean, wow, you know, you

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Speaker 3: just learn how to cover them up because everyone makes mistakes.

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Speaker 3: Sometimes we underseason, sometimes we have seen sometimes exactly overcooked.

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Speaker 3: It's how you deal with that situation.

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Speaker 1: Because I learned risks, I didn't realize I have assaulted dish.

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Speaker 4: If you put a title in there, it will take

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Speaker 4: the salt out of the salted dish.

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Speaker 3: Get the soothing is when you over sault something with salt,

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Speaker 3: you can't rectify it's done. It really is done. It's

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Speaker 3: that's why in England I used to use something like

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Speaker 3: a little now paste instead of salt as a seasoning

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Speaker 3: because you can rectify it. If you oversee it, you

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Speaker 3: can rectify it. And so because it's all about of

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Speaker 3: consistency at the end of the day, and I think,

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Speaker 3: you know, like every time I go to Australia, for example,

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Speaker 3: I'm doing Master Chef. The young contestants are amazing, I mean,

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Speaker 3: and they just absorb knowledge and they want to be

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Speaker 3: told stories. And I suppose when I was a young man,

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Speaker 3: I love being told stories by the Rue Brothers, by

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Speaker 3: Piet Hoffman, by mister Ram, mister Lawson, the boys of

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Speaker 3: the Oxy Mystery. They miss along and it's those stories

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Speaker 3: that inspire you. And I suppose I sort about stories, really,

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Speaker 3: And if I think, who are the great cooks in

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Speaker 3: my life, they were all storytelling with.

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Speaker 2: Your friends as I intimidated to cook for you. Do

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Speaker 2: you get invited to people's houses?

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Speaker 3: No, I try not to me. No. When I go

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Speaker 3: to my friend's houses and I'm going, did I tend

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Speaker 3: to take over the cooking with whoever's cooking in the house,

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Speaker 3: make it easier for them? Last last Christmas, when I

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Speaker 3: went to my friend's house for Christmas that when I

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Speaker 3: got there, they told me I was making the gravy.

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Speaker 1: And that's good.

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Speaker 3: That's why I was invited, because.

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Speaker 1: The gravy is the star of the show.

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Speaker 3: And if you mock that up, and the crave is amazing.

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Speaker 3: I mean, very few people make delicious gravy. They really do.

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Speaker 3: But I mean when you get delicious gravy, you know

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Speaker 3: it makes a roast, it really.

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Speaker 1: Does it does? It is? And when was the last

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Speaker 1: time you cooked chips?

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Speaker 2: When it was the last time I cooked those free

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Speaker 2: once you keep in the freezer.

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Speaker 3: Oh, I've never done that.

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Speaker 1: I've never cooked them.

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Speaker 3: No, no, no, no no no. I like making chips. I'm

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Speaker 3: from Yorkshire, of course, the capsule of fish and chips

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Speaker 3: I like. I don't know if you don't know in Australia,

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Speaker 3: have you used dripping? Do you use dripping to fried

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Speaker 3: chips in Australia?

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Speaker 1: We used to, We used to, my mum used to.

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Speaker 2: But we don't do that anymore.

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Speaker 3: And it tastes much better.

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Speaker 1: But you're just collecting the drip.

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Speaker 3: I love chips, cooks and dripping. I always say that's

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Speaker 3: when the north starts where the and where the South finishes,

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Speaker 3: because when you go north, when they starts to frame

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Speaker 3: in dripping, you know you're you're back home.

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Speaker 1: The other chips.

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Speaker 4: I'm just saying, like I'm not not being paid by

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Speaker 4: the Avon chip people.

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Speaker 1: But they're really good. Yeah, they're healthy. And there's a shortage.

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Speaker 3: There's a short I have been sent to me this

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Speaker 3: week actually really well, there you go.

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Speaker 1: Yes, was there's a shortage.

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Speaker 3: To send me one. I've never used one. So if

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Speaker 3: I bump into.

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Speaker 4: Yeah, maybe I could jump up on stage with you

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Speaker 4: and to say, oh, Marc, while you're doing that, I'll

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Speaker 4: get the avon chips on.

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Speaker 2: Yeah, them in the air.

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Speaker 3: How long does it take it?

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Speaker 1: How long does it take twenty.

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Speaker 2: Five minutes in the airpire, It's fifteen.

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Speaker 1: It's pretty good.

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Speaker 3: It's a long time. The fortune with utilities?

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Speaker 2: Are you playing?

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Speaker 3: We speak to you in the world.

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Speaker 2: Michael, I'm hearing the flute. Are you playing the flute

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Speaker 2: in the background.

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Speaker 3: As we're talking about I'm going to chart. I'm in

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Speaker 3: a Chinese restaurant with a flute player. Yeah, that's what

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Speaker 3: they've got. They've got Chinese flute players, right.

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Speaker 1: Get him to do a Stairway to Heaven.

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Speaker 3: Yeah, his pipe's music, but that would be that would

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Speaker 3: be interesting. Stairways to Heaven. It's never delicious. And I

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Speaker 3: was just sitting here waiting because at least I've got

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Speaker 3: a signal here, you see, And then they just turn

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Speaker 3: the music on now at music because I did into

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Speaker 3: interviews earlier and there was no music for them, and

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Speaker 3: you've got music.

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Speaker 2: That's as thrilled we're leaving vicariously through you.

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Speaker 4: And Chinese food where I love Chinese food at this

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Speaker 4: time of morning. Wait, it's great to talk to you.

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Speaker 4: Out of the Kitchen Live on Stage is touring Australia

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Speaker 4: in May. Tickets are on sale now. Marco, thank you

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Speaker 4: for joining us.

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Speaker 3: Thank you very much, and thank you for your time.

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Speaker 3: Love you lots you too.

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Speaker 2: Thank you, Marco, Thanks you. Bye.