best moment 2:43 "A lot of people they just cook by numbers it's just a simple recipe as I've always said in my life: Cooking is not a recipe, It's a philosophy, Unless it's pastry n That is chemistry"
Exactly. When you are one of the youngest to get 3 Michelin stars and mentor the likes of chefs like Ramsay, and then voluntarily hand in your stars, it's a well earned right to do whatever the fudge you wanna do.
+Martin Harte We can't really speak for him or say what has not been said. I wish his haters in media would actually go to him and tell it to his face.
The way i see it: Do you have any Michelin stars? Do you know his reasons? Where you in his position? The only real argument here is that people are complaining only because he could do better, his ability is not in question. Why would he do this, the money? Well maybe, although there was a time he could have charged 350 for a meal just because his name was on the restaurant or he could have put his name on any product at the height of his success, what he did was to give up his position because he was being judged by people who had less knowledge than him, so at the end it wasn't worth it. I don't think you can bring down a successful restaurateur who is offered to be the ambassador of a brand, think of that in the position of any other chef, that would be crazy. Sure turning down three Michelin stars is just as crazy but if Marco made that decision righteously, whatever you think he should do it's way more on you than it is on him.
"...they're being judged by people with less knowledge than themselves. So what's it worth?" OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH A brilliant man, so haunted and so deeply intelligent, you can tell. A living legend. He should join Gordon on Masterchef heh.
I don't get it. Ppl who complain about him using knorr stock should from now on make their own pasta and not buy dry ones from the supermarkets anymore. Seriously, it's just stock conveniently packed. It's not like it has artificial flavoring or coloring.
+Hovhannes Gevorgyan Ramsay is a sellout for all these restaurants he puts his name to but doesn't touch. People go on about Marco and Knorr stock? Knorr stock is the best fucking stock cube u can buy so who gives a fuck
*Good for him, he's been there & done that with the best of them, and now he's the anti snob guy in an industry* *full of food snobs. Kids are starving all over the world and people wanna bitch about the use stock cubes and packets v's* *whats considered authentic.*
You don't get it dipshit. Nowadays Michelin is throwing with stars. Back in Marco's day you had a few restaurants in the UK with stars and everyone knew them. Nowadays it's you usual restaurant at the corner of the street (dog shite).
Never knew that... I hear "Michelin star" chef all the time. I thought the stars were for the chef preparing the food, not the proprietor running the restaurant...
Dan Eve You can find videos on TH-cam of a young Marco cooking for them. Just search "Marco Cooks For" You'll also spot a very young (And quiet) Gordon Ramsay in the background
lol, yes did notice a a very quite (and young) but still very competitive Gordan Rampsay in some other videos. And I will check the videos you suggested. thanks a bunch!
@@walkthelineable Yes, and Chef Point is considered to be the greatest (French) chef since Escoffier, a distinction he held in his own lifetime as the Chef-patron of the great Michelin 3*** restaurant La Pyramide at Vienne, south of Lyon. Under his tutelage at La Pyramide, until his untimely death in 1955, came a long lime of French chefs who went on to dominate French cuisine in France from the 1960s through to the recent passing of Chef Paul Bocuse.
This man is a walking contradiction. His last "pearl of wisdom" sums up his adieu from Michelin quite well: "People who have three stars, two stars, one star -- they are being judged by people who have less knowledge than themselves, so what's it worth?" Well, it's definitely worth more than three stars in the "Knorr guide" and cooking for a company that admittedly knows even less about cooking!
***** Lol, he doesn't seem to think so. I suppose you know the value of Michelin stars better than a man who's won 3 of them, in your capacity as just some guy.
Arnatuile11 No, just in my capacity as someone with common sense. Comparing Knorr to Michelin is like comparing religion to science. I've read his biography. At the end of the day, the man prostitutes himself for stock pots while those who worked under him, including Gordon "It's Fucking Raw" Ramsay, have become widely successful as either two- or three-starred chefs. Marco Pierre White is still regarded as one of the finest culinary artists in the world, but I won't be forced into worshiping a made-for-TV chef whose tagline is, "Knorr Stock Pots -- the best thing to happen to cooking since me." You can't criticize a man for wanting to make a living and provide for his family, but you can criticize him for selling out to big business and endorsing MSG-filled products. The question is, will he be remembered as the face of fine dining or the face of fine brining? He wrote in the final chapter of his book that he stepped away from the stove to reinvent himself. Too bad it was as Marco Pierre Shite...
+funky munky v its like he says in another interview " first of all, you cant critizise a man for making a living. i have a family that i have to support"
He's a beguiling but cruel man outside of the kitchen. He upended an excellent interview (few chefs are able to match his way with words) by trotting out the familiar trope of Michelin inspectors having less knowledge...so what's it all worth. He misses the point every time...
Most badass chef ever. You can't deny that. His work is remarkable and his outlook on life is even better. What a boss.
He just roasted the michelin though!! Oh my God!.😂😂😂
Such a legend!
Marco is a true philosopher, he paraphrases Galileo - “You cannot teach a man anything, you can only help him find it within himself.”
Wish he could read some Schopenhauer too
best moment 2:43 "A lot of people they just cook by numbers it's just a simple recipe as I've always said in my life: Cooking is not a recipe, It's a philosophy, Unless it's pastry n That is chemistry"
He's the best chef ever. This man is a legend. Wish we had him here in the U.S.
there are. it's just that no journalist has found her/him yet to announce them to the world, like happened to MPW
@@ivancarlson953 bruh younges chef to get 3 Michelin stars stfu
Yes..right here in Santa Cruz!
This guy has so much karizma
MyJoker25 charisma
MyJoker25 karimbenzima
Boy what a way to spell that. Looks like you have something in common with MPW.
Knorrisma
Coriszma
Very inspiring. Marco is not just a great chef but also a philosopher.
people still go on about Knorr though. when you win 3 stars and work your bollocks off you deserve to make some money
Exactly. When you are one of the youngest to get 3 Michelin stars and mentor the likes of chefs like Ramsay, and then voluntarily hand in your stars, it's a well earned right to do whatever the fudge you wanna do.
+Martin Harte We can't really speak for him or say what has not been said. I wish his haters in media would actually go to him and tell it to his face.
Th0ughtf0rce he seriously doesn't care I bet. He has a family to support
Sarah Li
That's why it would be really fun to watch!
The way i see it:
Do you have any Michelin stars? Do you know his reasons? Where you in his position? The only real argument here is that people are complaining only because he could do better, his ability is not in question.
Why would he do this, the money? Well maybe, although there was a time he could have charged 350 for a meal just because his name was on the restaurant or he could have put his name on any product at the height of his success, what he did was to give up his position because he was being judged by people who had less knowledge than him, so at the end it wasn't worth it.
I don't think you can bring down a successful restaurateur who is offered to be the ambassador of a brand, think of that in the position of any other chef, that would be crazy. Sure turning down three Michelin stars is just as crazy but if Marco made that decision righteously, whatever you think he should do it's way more on you than it is on him.
As a chef myself, he's my favorite. I love how he gives his staff credit instead of taking it all himself. Legendary!
I love Marco, but he is so special, he makes me cry
I have SO many questions for him. I want to sit down and talk to him for 1 hour and ask questions before i die.
+The Stig's Youtubing Cousin Me too.
I did on Thursday
Jacks films Tell you got video...
SchweitzerMan no sorry :O
Jacks films Aw damn.
But I hope that it was enjoyable
He speaks and you listen. That's a good narrator.
Best Chef. Period
The boss
The GODFATHER of modern cusine just ROASTED the michelin guide! Hahahahahaha😂😂😂..
a REAL legend
Best chef ever! My favorite chef!
I love how Marco pauses
Marco shines when he does one-on-one interviews.
We need more chefs like Marco right now
"...they're being judged by people with less knowledge than themselves. So what's it worth?" OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH A brilliant man, so haunted and so deeply intelligent, you can tell. A living legend. He should join Gordon on Masterchef heh.
i think he is on masterchef Australia
This is the guy who taught Gordon how to cook and make him cry.
Always fascinating
i fucking love this man,
Marco is a legend of a bloke
Marco The Great
lovely, grateful man
Beyond charisma! Love..
This is the last boss in cooking.
This is pretty cool. And he speaks of it like it's the back of his hand because he's a double Master of this game. Amazing.
0:00-0:36 this is why this legend will always be superior than Ramsay. A true legend
He next level...what a top bloke
"When I was young man.." --- what a voice
Sage: "a mature or venerable person of sound judgment" And - not a bad chef !
I don't get it. Ppl who complain about him using knorr stock should from now on make their own pasta and not buy dry ones from the supermarkets anymore. Seriously, it's just stock conveniently packed. It's not like it has artificial flavoring or coloring.
People who complain about it are just haters, nothing more.
Exactly who the fck has the time to make from scratch stock fresh pasta everyday etc with work family exercise
Love him.
That's why he is the Master.
Damn .. facts on Michelin tires in the end is true
Ain't no one like Marco
The 🐐
Ramsay is the king of the kitchen, but Marco is the God!
+Hovhannes Gevorgyan Ramsay is a sellout for all these restaurants he puts his name to but doesn't touch. People go on about Marco and Knorr stock? Knorr stock is the best fucking stock cube u can buy so who gives a fuck
.
bob yenan So what's your point?
What is the name of the French chef and the book he talks about? I can't spell it
The book he referenced was "Ma Gastronomie" by Fernand Point ("pwan", lol those french).
en.m.wikipedia.org/wiki/Fernand_Point
Eleven though retired still no1 chef in the world first British chef to win 3 stars first one to chuck them back that's how good he is
TOTAL LEGEND
*Good for him, he's been there & done that with the best of them, and now he's the anti snob guy in an industry*
*full of food snobs. Kids are starving all over the world and people wanna bitch about the use stock cubes and packets v's* *whats considered authentic.*
LEGEND
great insight Marco - but common lol 'when I was chef it was more hard to win 3 stars'
every generations has their challenges and perks
You don't get it dipshit. Nowadays Michelin is throwing with stars. Back in Marco's day you had a few restaurants in the UK with stars and everyone knew them. Nowadays it's you usual restaurant at the corner of the street (dog shite).
A wize man.
it's amazing HE CAN COOK FOOD IN AN OVEN!!! it's a miracle
He can cook food he likes to eat! Groundbreaking!
Mother nature is the the true artist.
Never knew that... I hear "Michelin star" chef all the time. I thought the stars were for the chef preparing the food, not the proprietor running the restaurant...
But I guess it makes sense, because in a restaurant, one chef isn't doing everything...
you have to be the chef and proprietor
He was both.
Bucket list item number 135 meet MPW
Was this recorded at Ripples??
What are the names of great chefs that he got the chance to work with? could not hear it clearly though?
+Dan Eve Albert Roux, Pierre Koffman, Nico LaDenis, Raymond Blanc and Michael Lawson
thank you so much +SchweitzerMan !
i was not able to hear them ^^ and you must be having a quite understanding of these people, mustn't you ^^
Dan Eve You can find videos on TH-cam of a young Marco cooking for them. Just search "Marco Cooks For"
You'll also spot a very young (And quiet) Gordon Ramsay in the background
lol, yes did notice a a very quite (and young) but still very competitive Gordan Rampsay in some other videos.
And I will check the videos you suggested. thanks a bunch!
4:58
My dear Italian mother was a stock pot.
What's the book he mentioned?
Raspreet Singh Ma Gastronomie by Fernand Point (pronounced pwaa)
Thanks for the book name i was searching for it for it so long.
@@walkthelineable Yes, and Chef Point is considered to be the greatest (French) chef since Escoffier, a distinction he held in his own lifetime as the Chef-patron of the great Michelin 3*** restaurant La Pyramide at Vienne, south of Lyon. Under his tutelage at La Pyramide, until his untimely death in 1955, came a long lime of French chefs who went on to dominate French cuisine in France from the 1960s through to the recent passing of Chef Paul Bocuse.
Give me a Bagna Cauda made by my mum any day.
Imagine how the interview would go down without having a Knorr stock cube in the pocket.
chef gusteau?
great chef, may l get his email , please, ,
This man is a walking contradiction. His last "pearl of wisdom" sums up his adieu from Michelin quite well: "People who have three stars, two stars, one star -- they are being judged by people who have less knowledge than themselves, so what's it worth?" Well, it's definitely worth more than three stars in the "Knorr guide" and cooking for a company that admittedly knows even less about cooking!
***** He's not being judged by Knorr you fool.
Arnatuile11 That's not my point, you sautéed turd. My point is that he settled for less.
***** Lol, he doesn't seem to think so. I suppose you know the value of Michelin stars better than a man who's won 3 of them, in your capacity as just some guy.
Arnatuile11 No, just in my capacity as someone with common sense. Comparing Knorr to Michelin is like comparing religion to science. I've read his biography. At the end of the day, the man prostitutes himself for stock pots while those who worked under him, including Gordon "It's Fucking Raw" Ramsay, have become widely successful as either two- or three-starred chefs. Marco Pierre White is still regarded as one of the finest culinary artists in the world, but I won't be forced into worshiping a made-for-TV chef whose tagline is, "Knorr Stock Pots -- the best thing to happen to cooking since me." You can't criticize a man for wanting to make a living and provide for his family, but you can criticize him for selling out to big business and endorsing MSG-filled products. The question is, will he be remembered as the face of fine dining or the face of fine brining? He wrote in the final chapter of his book that he stepped away from the stove to reinvent himself. Too bad it was as Marco Pierre Shite...
+funky munky v its like he says in another interview " first of all, you cant critizise a man for making a living. i have a family that i have to support"
He's a beguiling but cruel man outside of the kitchen. He upended an excellent interview (few chefs are able to match his way with words) by trotting out the familiar trope of Michelin inspectors having less knowledge...so what's it all worth. He misses the point every time...
cool opinion bro