Marcus Wareing (notes from the BBC interview)

In this post, there are notes so that you can understand the BBC radio 4 Desert Island Discs interview with Marcus Wareing. He is a very well known British chef.   Aggie and I are currently creating a podcast and it will be launched on 1st October!

You can listen to the interview here: https://www.bbc.co.uk/programmes/m0006t4q

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INTRO BY LL

0:49 One of the most respected and acclaimed chefs 

0:57 A string of best selling cookbooks 

 1:08 But the seeds of his career were sown as he accompanied his father (a fruit merchant) 

1:15 His talent singled him out early 

1:19 His notorious work ethic sorted the rest 

1:24 By 26 He had clocked up more 18 hour days than most do in a lifetime 

WHY A CHEF?

2:03 What was the appeal? [LL]

2:10 It was the working with basic produce that my father bought and sold  

2:27 Could spend quality time with my father 

2:37 When I reflect back on the time

2:41 Get your head down 

2:46 My father was a stickler for precision 

CRISIS IN DINING 

4:01 Mid market chains shutting down [LL]

4:08 Are we seeing a crisis unfolding in the dining industry  [LL]

4:20 Such a cloud that sits above us

4:32 The tide is changing 

5:11 So we have to make sure that we get it right 

MASTERCHEF PROFESSIONALS 

5:18 Has it changed your outlook on what is a great plate of food? [LL]

5:46 So I’m short, sharp and to the point 

6:02 I’m actually using the chef as a channel to the viewer 

6:16 I think I was taking them for granted  (the chef) 

SECOND DISC  (COME ON EILEEN)

6:44 This holds fond memories for me (mum called Eileen) 

MOTHER 

8:16 She was so houseproud 

8:20 The house was immaculate 

8:34 They were that starched!

8:37 You’d walk into the kitchen stiff as a board 

8:49 She was tough, strict in every way I can remember 

9:00 Presumably you Learnt from her (2 of 4 become chefs) 

9:11 I became a lot better than her in a short period of time because I was starting to master a trade (!) 

Looks back - meat overcooked, veg overcooked, apple pie had a soggy bottom

9:27 Vegetables cooked to smithereens because that’s how my dad likes them! 

SIBLINGS

9:44 There was a big gap (in ages) 

9:48 Everyone in my house was a workaholic 

10:10 Someone who stood up for me when things got tough 

FATHER 

10:48 He didn’t trust himself he would quadruple check everything

11:18 Were you aware that that was an unusual family culture? [LL]

11:51 If you had borrowings you had to work very hard to make ends meet

THIRD DISC (IN DREAMS) 

12:09 The only cassette he had in his car 

FAMILY BUSINESS 

13:25 Was standing on the back of the wagon 

13:37 Couldn’t see a long term future in the business 

13:59 Chips, deep fried this 

14:06 Fresh produce died away 

14:29 I wanted to work I was a worker 

14:42 That college that opened the door to London 

15:02 He pulled me to one side afterwards 

15:10 Such precision, hygiene and togetherness 

15:28 And the rest is history

FOURTH DISC (SIMPLY THE BEST) 

15:39 I took up boxing because I was an individual 

15:48 When I was in the ring I didn’t have to rely on anybody else 

16:01 Every step of his career was immaculate 

16:13 Stood on the rim of the ring showing off his 8 pack - not 6 pack!! 

16:25 That single mindedness that reminds me so much of being a cook  

FIRST JOB AT SAVOY 

17:19 To see the grandeur of it (the Savoy) 

17:42 I wondered what on earth I’d just done 

17:54 I absolutely fell in love with fear and worry 

18:07 How did you adjust? Were you lonely [LL]

18:13 Forget it, get on with it!

18:18 The reason that dad became such a rock, would go to payphone and call my dad 

18:41 Got promoted quickly because of the way I worked 

SECOND JOB  

19:35 These kitchens were classed like that 

19:53 What was it like being on the cutting edge? Was it rock and roll? 

20:20 It was only at that point when I realised I’d learnt my trade 

FIFTH DISC (FROM THE FILM BRAVEHEART) 

20:46 The language barrier - I didn’t crack that 

20:52 I was just affixed by this movie 

21:00 I just hear it in my head 

21:11 The next step in his life becomes this journey 

22.00 You’re hugely dedicated to your profession

22.22 His business collapsed (talking about when his father retired)

22.45 so they get a flavour of who Dad is (decided to take time off so that he could spend time with his kids)

22.57 never really putting the cart before the horse - I don’t want to be a slave to the kitchen all my life

23.05 You’re stint on masterchef began in 2014

What was it about the programme that persuaded you to step out of your own kitchen at work

23.28 it really shone a light on the next generation of young chefs

23.32 I was honoured, delighted, excited and nervous

24.33 it is stunning (when his wife cooked lasagne and he gave it a 10/10  - a huge smile on her face)

 NEXT TRACK - SATURDAY NIGHT FEVER

24.44 I was transfixed by this movie (Saturday night fever)

24.49 John Travolta strutting his stuff

GORDON RAMSAY

25.41 Quoted as saying “The two biggest turning points in my life were meeting and breaking with Gordon Ramsay”

25.49 there was an acrimonious legal battle

26.04 we’d worked together tirelessly

26.07 Gordon gave me a stage to perform on but I’d also helped him perform on his own stage

26.26  You grow up and you want to spread your own wings

26.56 I decided to go my separate way and pick a fight

27.07 I put everything on the line (family, children’s schooling, house) to fight

27.20 so it was a test of your mettle? LL

SEVENTH TRACK - BLUE ON BLUE

29.07   How do you explain that paradox? (the British love cookery books and cookery programmes but last year British people spent more on ready meals than any other country in Europe.

29.29 something has to give (spend so much time on social media)

29.36 it’s not good for the waistline either (buying ready meals)

GOING TO THE DESERT ISLAND

30.10 what would you rustle up for your last meal before you went?

EIGHTH TRACK - SKYFALL (ADEL)

32.18 We won’t send you there empty handed - we’ll give you the books etc

Book: Bear Grylls

Luxury: A knife