Delicious Food Cooked Simply
Coming soon
Delicious Food Cooked Simply

Marco Pierre White

Learn how to use simple ingredients to cook astounding food with an award-winning chef.

Course Overview

Fasten your apron and learn the art of greatness made simple with Marco.

Delicious Food Cooked Simply

35 lessons
3.5 hrs video content
Course Notes

A full course taught by Marco Pierre White, designed to help you turn even the simplest ingredients into something sublime.

  • One off course purchase, no ongoing commitment
  • Rewatch as often as you like

Marco Pierre White is regarded as one of the most creative and talented chefs of his generation. He is both the first British chef and youngest chef worldwide to be awarded three Michelin stars. Dubbed the godfather of modern cooking, Marco Pierre White is a renowned chef, restaurateur and TV personality. He began his classical training under Albert and Michel Roux at Le Gavroche and at 24 became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay. He helped start the careers of many other famous chefs who trained under him including Heston Blumenthal, Jason Atherton and Matt Tebbutt. His acclaimed book, White Heat, is regarded as having influenced the careers of several Michelin starred and celebrity chefs, being described by one critic as ‘possibly the most influential recipe book of the last 20 years’. Unlike other chefs, Marco’s course is not about learning recipes parrot fashion, it’s about developing an appreciation of taste and the classic flavour combinations. It’s about equipping the viewer with an understanding that will allow them to develop their skills in the kitchen.

When you eat, it's not just food. It's about the emotional impact it has on you

You’ve got the inspiration, now put it into practice. The course includes downloadable and printable notes, featuring all the recipes and tips from Marco himself.

Course Notes

  • Course Notes

    Delicious Food Cooked Simply

    Equipment, ingredients and recipes.

    Course Notes
    86 pages

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