There was something kind of perfect about kicking off Around the World in 80 Plates in London. Here were these 12 kids, who love food and cooking, chasing their dreams down cobblestone streets with the Thames in the background. I remember that.
I was 21 when I landed in London. I’d been traveling through Europe with my best mate when I decided I was going to work for legendary chef Marco Pierre White — no matter what it took. So I knocked on the door of the Grill Room at Café Royal and offered to work for free. Not exactly the same thing as downing a yard of beer as fast as humanly possible, but the spirit was the same. I didn’t know it then, but I’d spend the next 8 years getting my ass kicked in Marco’s kitchens.
SEE PHOTOS OF CURTIS IN HIS EARLY DAYS IN LONDON AND BEYOND
I started out on the bottom rung of the culinary ladder, prepping mirepoix and washing lettuce (as well as my share of dishes and floor mats). I hustled for months before an opening came up for Sous Chef. And I didn’t get it. I was moaning on to the Executive Chef, who looked at me and said, “You wanker, you show up here when everyone else does. You leave when everyone else does. Why would Marco notice you? You’re just another prep cook.” From that day on, I showed up early and stayed late. I got my ass kicked even more. But in three months I was Sous Chef.