Chef Marco Pierre White was one of London’s top chefs through the 1980s and 1990s. He was an intense and controversial character – known for his hot temper and high standards.
As is often the case with folks with maniacal intensity, there are many sides to his story. He was one of the first celebrity chefs – the youngest chef to be awarded the coveted three Michelin stars. He also created an intense and unpredictable work environment for his staff. And he also trained a collection of chefs – including Gordon Ramsay – who went onto earn multiple Michelin stars.
However, he decided to retire at the age of 38. Although he worked with incredible intensity to achieve what he wanted in his career, he found it to be less fulfilling than he’d hoped. In his words –
“I was being judged by people who had less knowledge than me, so what was it truly worth? I gave Michelin inspectors too much respect, and I belittled myself. I had three options: I could be a prisoner of my world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove or I could give my stars back, spend time with my children and re-invent myself.“
No amount of external validation can solve a lack of internal validation.
It is why the relationship between extreme success and happiness is so fascinating. The more we understand extreme success, the more we realize how often it is caused by an absence of satisfaction, peace, or happiness.
