What these two dishes say about Marco Pierre White

Transcript

This is a tale of two Marcos. One is the youngest to ever get three Michelin stars and the other sells stock cubes, but both believe in one thing, labor. So, what changed over the 30 years of Marco Pier White's career? How did he go from the blistering furnace of white heat to the mild manner purveyor of Buon? Let's find out by cooking two of his m... Read More