The never shy Marco Pierre White

In the April issue of my favorite grocery store's food magazine, that would be Waitrose Food Illustrated, there is a fantastic article called the "Michelin backlash" in which my favorite chef ever had a few comments. Anyone else saying these things would be pure arrogance but Marco was and is still the man. Perhaps the sole reason I wanted to be a cook in the first place.

Marco Pierre White.
Quoted.

In my opinion, Michelin no longer has anything to do with Andre Michelin's original philosophy of supplying a service to his customers. Instead it has become a commercial brand that Michelin directors want to roll out across the world, but it's inconsistent.

I have dined in Michelin starred places in New York and I am confused. There are at least 50 restaurants in England that are as good as the 2 star restaurants in New York instead of the the paltry 10 that currently hold that distinction.

I once ate at a one-Michelin starred restaurant in New York : I was served by a man with a mohican, while Def Leppard played in the background and a waiter walked past my table carrying a bag of rubbish.

I agree.

Waitrose.