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Wareing first worked at the Savoy Hotel under chef Anton Edelmann in 1988 at the age of 18 where he was employed as a commis chef, before leaving in 1993 to join Albert Roux at Michelin starred Le Gavroche where he first met Gordon Ramsay. He went on to attend Southport College, where he took a three-year City & Guilds course in catering. Īt Stanley High School, he found he had a natural talent for cooking. He would later credit his father's long hours with inspiring his own work ethic. ![]() At a young age, Marcus was informed by his father that the business was no longer viable as schools moved on to using pre-prepared frozen food instead of fresh produce. He was paid 10 p per 5 pounds (2.3 kg) bag of potatoes packed, all of which went straight into his Post Office saving account. Īt the age of 11 his first food-industry related job was with his father, packing potatoes and riding alongside deliveries. ![]() His father was a fruit and potato merchant who had contracts with schools to provide their produce for school dinners. ![]() Wareing was born in Southport, Merseyside, in 1970.
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