"I didn't make him cry, he made himself cry. That was his choice to cry." I'm pretty sure that was lifted word for word from my brother and I's childhood.
When i was a young teenager i promised myself that i would never end up as my father. But i have recently seen myself grow into my father light. I hate myself for it, but i also understood that it was necessary.
@@mikemcklieve he mastered and perfected his "craft & art" and what he's interested the most about. remember bud, knowing or owning everything doesn't equal greatness. it doesn't take someone loads of mastery to gain respect. sometimes, those who are very amazing at one thing can also amaze the world. i'd say we try to appreciate everyone, even if we don't like them
I love the knor cube thing, because I see a bunch of people from the us making fun of marco, but growing up in Mexico, so much of the food I make has chicken, beef and tomato stock cubes, I fucking use them all the time, marco just made people realize that you don't need to buy the most expensive thing ever to cook tasty food, you just need to know how to use what you have
If you look at the types of food hes trained in, Italian, English and French they are all heavily using stocks. And stock cubes let you cheat the long process to make a good stock
@@V-O-V and they are an easy way to get into those styles of cooking which are already difficult and complex without spending even more time learning to make stock.
He plugs stock cubes so hard because he believes they are a sort of gateway drug into cooking a wider variety of soups, stews, sauces, etc., and more of your own meals at home.
Marco really shunned the poor chef for going to his grandfathers wake after the funeral but he himself can´t get over the death of his mum and thinks of her so often. In his old days he really lacked empathy and compassion. Perhaps it was because of the stress in the kitchen but still. That shit was hearthless.
This is common practise. i've experienced this and witnessed it first hand. Alot of chefs missed out on births of children, birthdays, deaths of loved ones. So they expect you to do the same. Nothing matters, just as long as the customer get's the chefs reheated shit served on a plate quickly.
@@MegaGamerscast In fairness, people tend to over sentimentalize occasions like births and weddings and forget the most important part: actually taking care of someone you love. If having steady employment allows you to take care of your loved one for decades, then it's worth missing 1 day even if it's an important day. And someone who truly loves you should understand this fact and not hold it against you, unless of course you fail to do either.
@@SeraphimLeo You realise that we work from 3pm to 1am. for shit pay i might add. you're never going to sustain healthy relationships working as a chef. it's not just mising one day. it's missing shcool meetings and shows, it's not being able to go to football practise with your kids. It's seeing your family one day a week. it's never being able to plan going out with your friends. Your work becomes your life. Even in a country like mine where it's your right to take work off for important social events. it's literally the law. the culture is so fucked that you'll be repremanded or treated poorly for doing so. even though that is also not legal. And then to top it off you're left in your mid 30s or 40s with a broken body and poor health.
@@MegaGamerscast That's a very fair point. I was making more of a general statement, but I fully agree, anyone willing to drive someone else to alcoholism and drug abuse over a Michelin star is basically a psychopath whatever else they might be. I have massive respect for the culinary arts, but it's ridiculous that real lives are being ruined essentially over some fancy food.
One note about the knorr stock cubes. I don’t think it was “shilling” that’s stock is truly fantastic and I believe Marco truly likes the product. Now if he wasn’t being paid he would probably just suggest stock cubes generically and not a specific brand like he did before the knorr deal. Marco at the time was out of the professional chef scene and was working on just enjoying cooking as a passion for the first time in his life, so I find it very believable that he just really liked not having to spend 12 hours tending a stock pot to get decent stock like he had probably done countless times in his restaurant days. It also goes with his more “every man” style of cooking at the time, stock cubes are accessible and cheap, so you can focus on learning to make a full meal instead of spending weeks learning to make stock which is just one small ingredient.
Yeah, making stock is basically making soup from scratch. It's great if you're going to be in the kitchen all day anyway, or if you've got an assistant who does nothing but make stock, but if you just got home from work and your kids are hungry, making stock basically doubles the time it takes to make a meal. And realistically, most people cannot tell the difference. I'm sure a top-level chef or food critic can, but normal people would never be able to notice.
Yeah, I don't think MPW is shilling here. Using chicken stock or beef stock does truly elevate home cooking - there's a huge difference in the depth of flavour that a good stock cube (well, I use powder) brings to the flavour of a simple veggy dish. Best part is that it doesn't take any extra time. You can literally just boil veg with a stock cube and have it taste pretty damn good and it'll be a very healthy dish. Or make a sauce with the stock cube (just boil it in water) and add on top of the veg and it'll taste way better than just salted boiled veg. The real crime is not using beef/chicken/veg stock.
@@vincentchow6448 yeah, I also forgot to mention that for most people keeping fresh stock available is sort of tedious outside of just having to cook it. It only lasts a week in the fridge and most jarred/carton stock is more often a miss than it is a hit. I also think the concentrated nature of powdered stock is a huge benefit. It’s made fun of as sort of a meme, but Marco was dead on when he suggested it be used as salt sometimes. Roasted veg with the standard seasoning and a little stock powder mixed in is one example where you get so much flavor that you couldn’t replace with liquid stock. Also sort of niche but even a fairly decent sized cold storage and pantry couldn’t hold enough chicken stock for a lot of what I cook. I use the big canisters of stock powder and those make like 75 gallons worth of stock and I’ve gone through 2 of those in a year before.
Its a godsend to everyday domestic households and even industrial commercial kitchens, it brings results and is cost effective, the once who whines are simple dumb food and michelin afficionados that thinks anyone can produce stock base from bones all the time easily
He seems like such a piece of garbage.. He reminds me of Johnny Rotten with that childish way he think it's cool to be evil. No one would like any other type of boss who treats his staff like that, but for some reason the people who cook your potatoes get away with it, I get that it's a stressful and all that, and they need to be the best etc. I'm just surprised anyone wants to do this for a living..
@@Myrzghe I feel like it's far more complicated than that. He is clearly a perfectionist, a control freak, and extremely competitive. Marco seems miserable and stressed out when in a professional kitchen. I think it's all that bleeding out, rather than some effort to appear as the bad guy. The abuse is a way for him to try to stay in control of the stressful situation. It's like that guy at 15:25 says: "If you've got the serious Marco, you've got a problem. If you've got the other Marco, you can have a good time with him."
It's really astounding that none of these guys have ever ended up dead before. You walk up to some guy with a butcher's knife in his hand and you start berating him and taunting him about his home life and eventually you're gonna find someone who hasn't got the right temperment for that.
These chefs do not work in the kind of kitchen you’re imagining. People line up around the world for the chance to learn from them. This isn’t the corner bar with the felons you’re probably used to. Even coming up, chefs find their jobs based on WHO they work for, and this guy was a maverick early. Also in England. American labor and kitchen labor especially is heavily staffed by ex cons.
Gotta consider how fucking tall he is too. I’ve seen attacks and been attacked in kitchens, now I work fine dining, the level of professionalism rapidly increases the finer of the place you work.
People who don't have the right temperament tend to be weeded out long before getting the opportunity to work for a Michelin starred chef. It's like saying "why are there so few doctors who are scared of blood".
oh trust me, it takes a lot of self control not to bash the little twerp screaming at you for something you didn't even do with the heavy copper pan in your hand... you're usually there because you want to learn from them, so you just hold it in until it's not worth it anymore and gtfo 🤷
@@someasiandude4797it’s a hard industry man, I worked as a chef for 6-7 years before I finally just said screw it, focused on my mental health. I love to still cook for people i care about but I hate the food industry.
You just don't know what it is like to work as a chef with that kind of schedule. I know though. I've seen chefs nearly passing out at their work place. And the restaurant where I work at isn't nearly as savage as Marco's.
Lots of chefs do end up using substances because of how brutal the work is. All that stress, lack of rest, constant work, not being able to eat much if at all and lack of social life would do anybody in@@someasiandude4797
The fact that he recognised early on that the more laid back conditions actually made him a better more relaxed cook, but chose to become an even bigger tyrant than anyone he had been under makes him even more of a knob than I previously thought
He's mellowed out a lot in recent years, and his recipes are always pretty laid back - it's always just 'a bit of this, a bit of that, and put in the oven until it's ready'. He's actually pretty relaxing to listen to, as long as he's had his stock pot fix to take the edge off
@@jasonhymes3382 I think that chefs as a subculture often drew connotations to the vices of society such as substance abuse and violence. It is quite contrasting then to see such a disciplined and militaristicly organized work structure. Although this might be the type of environments that people with a lot of personal issues have an easier time actually functioning in
Outcasts and misfits are terms relating to social connections, not your ability to follow a system or commands. Those aren't mutually exclusive of one another. In fact, "outcasts" can become drawn to militaristic lifestyles, especially those who were already bred from a harsh family upbringing.
When you watch interviews or talk to a lot of martial artists they'll often say the same kind of things I think it's obvious to people how martial arts would help confidence, but it's a lot more than just "I don't have to be afraid of being hurt by someone", it's knowing that you've put time into this thing and you understand the details and the nuance and the art, and you love it, it gives you something you can love about yourself too. I think cooking and any other art form are like this.
22:29 "I don't care how many boys we've gotta go through to get results" Imagine being one of those people who got pushed to the brink, so Marco could get his Michelin Stars as fast as possible. And then you hear he gave them back soon after reaching top rank, bc he became disillusioned with the reality of reaching his goal, and the guy who tortured you to make it to the top just f's off to the woods to find himself. Absolutely wild.
WOW, you dont think much do you? typical narcissist that just looks at the next guys success and is jealous of anyone above you. ever thought that anyone in his kitchen can work anywhere in the world just on the strength of their CV having been employed at his 3star restaurant? ever looked into how many michelin star chefs(millionares) he created? ever thought about how many michelin star chefs those chefs created? im not a cook, i am a hairdresser and i know how industry leader vidal sassoon ended up creating over 300 millionares through apprenticeship and in turn creating tens of thousands of jobs, i would imagine marco legacy is much the same.
I have gotten almost 40 minutes in, and am just now noticing this doesn't even have 1k views yet. This should be 5 or 6 digits views, it's so engrossing!
I've shared this video around to friends. I honestly didn't know anything about his life before he started shilling Knorr's stock pots aside from him being the man that made Gordon Ramsay who he was. It's an excellent case study of what happens when a man is so devoted to his life's goals that he succeeds and is then forced to continue to live with it after; What does he do? How does he simply live in this world he's successfully made a mark on, while still being alive to be called that, a living legend?
The Knorr videos are actually really good, like yeah they're adverts, but they have lots of good ideas and concepts and can present a good way to introduce someone to cooking.
I don’t think his stock obsession is shilling, it’s pretty much impossible to make good stock at home and it’s an extremely powerful way of adding flavor. And using bouillon in place of salt isn’t crazy, it’s super salty and flavorsome, but I think it takes a degree of talent to not have the dish turn into a ramen seasoning packet.
@@TzunSu A majority of people nowadays don't really have the time to mind a pot for the time it takes to make stock, plus you wont necessarily have the space to store it long term. Cubes are perfectly fine alternatives. If not that, then powdered stock works fine too. Homemade stock isn't inherently better or worse than stock cubes in a majority of scenarios.
Not only did that chef have to attend his grandfather’s funeral but he had come back to work afterwards where he AND his grandfather who he grieved for insulted! They said that they could handle it and that Harvey’s made them better chefs but I don’t think the ability to bottle all of that up is a good thing…
I KNEW what that was from when that clip started. I was thinking "did the mad lad of an editor actually place Christopher Young's main title theme from Hellraiser, one of the most iconic horror films of all time, over Marco talking about puddings?".
Marco being born to be a chef is really understating it. His grandpa was a chef, his dad was a chef, his older brothers grew up to become chefs, and his mother was Italian. It really is a no-brainer.
the most baffling thing is the fact that Marco still has a full set of teeth. Punching an employee? I am surprised none of them didn't deep-fried his face in retaliation.
"I became incredibly lost and I did exactly what I did when I was 6, when I was 6 my mother died and I turned to mother nature, she was my surrogate mother, she looked after me." -proceeds to shoot a shit ton of birds in the forest.
Honestly, your last line about Marco is what I love about him most. “It’s your choice” may be a meme to many, but I understand where he’s coming from when he says it. For so long, he lived and worked for others; either for his dad, his mentors, or the Michelin Guide. But he now knows what he wants and makes the conscious decision to get it. Whether it’s your food or some random thing, Marco’s telling others to choose what they like, what they want out of life…and he must like Eminem because of that tasty Mom’s Spaghetti.
@37:40 when he did that with the chicken stock in his early years, he was praised a genius. same principle with stock cubes. doubble the beef flavor. however, its your choice ;)
Memes aside, I think the Knorr thing is really nice because as a chef Marco's cooking has always been about simple food more or less and stock cubes just make it easier for the home cook Or they don’t, it's your opinion really
Actually, seasoning your stake with salted stock cubes or even powdered salted stock mixed with a bit of water - makes your steak better than having just salt. Its a thing.
Marco reminds me of my grandfather, you can ask him anything and he will tell you a tip and a whole ass story of how he learned that, and you just sit there in awe
Hugo, you never cease to deliver with your sharp writing and delightful vocal delivery. Your writing delights me to no end; it's a refreshing wind within a TH-cam-essay world of stagnant, bland words. The delivery of that writing is so damn entertaining. I can hear your confusion, your wonder, and just how entertained you are at the video subjects. Feels like we are laughing together during your videos and I love that.
This is so weird because yesterday night i was telling my friend about this dude and couldnt remember his name because i had too much apple juice. Now i get to watch an entire documentary by one of my favourite youtubers all about him
There's a quote I can't quite remember, but it goes something like: "The thrill is in the getting, not in the having." Basically, some people find meaning in chasing their dreams, but once they achieve them, they feel empty because they've lost their purpose for living. I think Marco wanted those Michelin stars, but I don't know if he wanted to earn them that early on in his life.
I got this recommended, checked the comments and was like eh guess we'll see about that Simon You're so right I've already watched a bunch more of his videos by now so happy I found this channel!
Marco has always given me an impression of a man with absolute confidence in himself. He knows exactly who he is and what he can do, and that's more than enough.
Marco is STILL honing his craft and only wants to get better. Gordon doesn't need to do that and show up on Hot Ones and make a few hundred thousand dollars.
how on earth do you have less than 10 million subscribers, let alone less than 10k? One of the best videos i've seen on youtube in a long time, i loved this
Whaaaat, for real 😮 I just watched the whole thing, didn't even think to look at the sub count since it looked like something very popular channels would make Yeah, good jib, this channel needs more ppl
Amazing video!!! I really enjoyed it and glad to hear his story summarised so well. Your synopsis at the end was amazing. Thanks so much for making it!
Chef Marco is one of very best storytellers I’ve seen outside of the industry besides Chef Bourdain .. as a former chef watching him cook on masterchef is like seeing a live orchestra.
this is literally my favourite video of all time im gonna rewatch it throughout my life for new meanings that occur to me as i age and shit. Bro your channel could be dead and i will still watch this video
The real difference between Marco and Gordon is that Marco is real and Gordon is an act, Gordon has changed significantly over the years, he is an actor and puts on a show, a comedian too, that benefits him. Marco doesn't give af, he sometimes gets angry and nobody is immune to their own reputation. But to me he doesn't seem to strive to be this aggressive or scary man he's usually quite nice and calm especially in his old age. He has big dog energy, doesn't need to bark.
I just wanna give kudos to the narrator. so many comedic gems in his narration. Even the description of this video "I didn't have to make this video. It was my choice" great comedy sir
I really have to applaud you for this documentary. I first saw the Boiling Point documentary on TH-cam years ago and even thought he wasn't featured a lot, I became very interested in Marco Pierre White. I loved the Marco Cooks For... series, giving us an insight into the world that he operated in and what it took to make these masterful dishes that lead to Michelin stars (Also I commend you on the quality of the footage because it's the best I've seen it and you can't even find those videos anymore). Heck, you had some stuff here I'd never heard before; I had never heard that Desert Island Disc interview but found the whole thing and will listen to it later. One thing I was expecting you to touch on was his personal life, particularly his two short marriages, in particular to Lisa Butcher, who I think claimed he told her shortly after marriage, "I don't love you." I also thought you'd touch upon the unfortunate problems his son has had with drugs (Ironic, considering everyone THOUGHT Marco did drugs but he never touched them). But I can understand why you may have chose not to as this is more about CHEF Marco than just Marco the man. Another thing that has become very noticeable to me lately is his health. I saw a discussion he did at Cambridge Union a few months ago and while the audio quality is terrible, Marco both looked and sounded unwell. Lately in videos his voice is almost down to a raspy whisper and I wonder if all those years of smoking are taking a toll on him. If anything I find lately Marco's become a bit repetitive, interviewers ask him the same questions and he gives the same answers. One thing I would like to know is how he went about to get those five Red Knives and Forks. It's one thing to say, "We pushed and pushed" but...what did you REALLY do? How do you get front of house service THAT perfect when he didn't have (As far as I know) any experience outside of the kitchen. Nonetheless, I really liked this and I think you made the right choice in making it.
Results do not justify abuse. It is not normal for the owner or your boss to treat you this way, I do not care what anyone tells you, if you are in a situation like this, leave. If you boss ever lays hands on you, you lay two on them. Do not die licking the boot of a person who wouldn't do the same for you.
i know right? leave this shitty jobs immediately. and whenever they have a real crisis because there are no more chefs available, at least the attitude will change then
The culture is well known amongst chefs and aspiring chefs and it was BUILT BY them, FOR them for the purpose of perfecting their craft. You're the one who doesn't have the right to walk in and demand changes. Stay in your lane.
i've literally been on a masterchef/hell's kitchen marathon these past few days, so seeing this pop up, i thought it was another compilation but IT'S A DR HUGO VIDEO WAHOOOOOOOO
I've worked in many kinds of restaurants for the last 12 years, without a formal culinary education, working my way up from dishwashing, now i'm a CDP. I never cried working in the kitchen, but i know Marco could make me cry if i were to work with him. That mental health thing is universal. Not just michelin star restaurants, it also happens to kitchen workers in other kinds of restaurants. Especially the kind where the owners or managers have never worked in the kitchen before and they focus on making profit. If you read this and you wanna become a chef, maybe you should find another field of work as a backup plan. Most restaurants can drain you physically and mentally. Now i'm addicted to nicotine and energy drinks. Gotta love it.
Wow, that was such a joy to watch! The Voiceover, selected footage and choice for background music is very pleasing. I wasn't aware of how much Marco recalls beautiful events with his mother. She must have meant a lot to him and it shows in his eyes when he talks about her.
bravo, marco was who made me become a chef 22 years ago after meeting him in london on the tube when i had just left school, we spoke for about 30 minutes between paddington and wembly, he obviously became my favorite chef after that. What i like is that what you see on TV is exactly how he behaves in person when no cameras are around, i got to meet him again many years later after i had become some what successful in the chef world, nothing compared to him but decent. He said he remembered our conversation and seemed thrilled that i had become a chef and succeeded. Hoping i bump into him again one day. I think your video did a great job covering him, well done!
This is a phenomenal. I can't imagine how long you spend editting and finding source examples! Keep it up! This is like a quality ride for a full 48 mins !
How you analysed the supermarket scenes (and edited it w/ the Oblivion music) is my favourite thing in a YT documentary in a long while - 33:26 onwards.
Just today I watched all of your videos again, because I really like them and your style a lot, when I was thinking to myself „I really hope DR Hugo hasn’t quit youtube, it’s been a while…“ and here you go! Thanks for another awesome vid! You‘re genuinely up there with the best video essay youtubers! Keep up the amazing work, love from Switzerland!
This us truly remarkable TH-cam. Your writing is top tier, delivery top tier, editing top tier. I truly hope to watch one of your videos in a year and a half and look to see you'ce got a million subs. Keep going. You're great
The man used to reduce 3,4 chickens ( then binned) for stock to make 1 high class chicken dish. He's not shillin for stock pots, he believes this is a good product. That also costs 45p each ( knorr did sponsor him true). He knows 3,4 chickens is better but not for most people. H tries for accessibility but he never left the hard kitchen life really
I think, one could summarize it as "He believes that stock post are enough, but he's also monetarily incentivized to tell you which brand of stock pot"
So let me get this right, he turned his back on the Michellin because he didn’t wanna sell his soul and then quits cooking and comes back after 5 years only to sell his soul for Knorr cubes? 😂
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"I control my anger very well" ... "I took my anger, and infused it all into a single person. That person is Gordon Ramsay now"
"I birthed a person out of my Anger... I literally gave birth to a person and his ombilical was attached to my anger... that person? Gordon Ramsay."
dude manifested a Khornite daemon
"Gordon! This is the last of my anger! Take it from me!"
it's his horcrux that's why he's so calm, gordon siphoned all his anger
What is this? Full Metal Alchemist?
"I didn't make him cry, he made himself cry. That was his choice to cry."
I'm pretty sure that was lifted word for word from my brother and I's childhood.
Tragic : (
It is one of the greatest of lines ever pulled by a celeberty chef.
@@mylearningcurvezone9485 there's other lines?
@@Highly3666 I mean from other chefs. Like Gordon Ramsay?
It's also partially true. Master and control your emotions, or they will control you.
"I do not want to be like my father"
"I do not want to be like my father"
*Ends up like father
many such cases
Relatable
Yoooo that's me
When i was a young teenager i promised myself that i would never end up as my father. But i have recently seen myself grow into my father light. I hate myself for it, but i also understood that it was necessary.
And when You want to be like tour father, You fail and end up nothing like him
Marco Pierre White is the chef equivalent of "you have finally defeated the main antagonist of your story, now go fight God"
He's been a chef for almost a half century but couldn't cook other dishes than french and italian. He's an overated celebrity
@@mikemcklieve A chef that mastered his specific craft to perfection is not overrated
@@mikemcklieve should bruce lee know every martial art?
@@mikemcklieve he mastered and perfected his "craft & art" and what he's interested the most about. remember bud, knowing or owning everything doesn't equal greatness. it doesn't take someone loads of mastery to gain respect. sometimes, those who are very amazing at one thing can also amaze the world. i'd say we try to appreciate everyone, even if we don't like them
He's a specialist.
Not a generalist.
I love the knor cube thing, because I see a bunch of people from the us making fun of marco, but growing up in Mexico, so much of the food I make has chicken, beef and tomato stock cubes, I fucking use them all the time, marco just made people realize that you don't need to buy the most expensive thing ever to cook tasty food, you just need to know how to use what you have
If you look at the types of food hes trained in, Italian, English and French they are all heavily using stocks.
And stock cubes let you cheat the long process to make a good stock
@@V-O-V and they are an easy way to get into those styles of cooking which are already difficult and complex without spending even more time learning to make stock.
El clásico Knorr Tomate de los mil usos
Njds knor sabe bien qlero
panko manko
Ramsey : angry, picking fights, Marco: literally threatening your life while remaining composure
He plugs stock cubes so hard because he believes they are a sort of gateway drug into cooking a wider variety of soups, stews, sauces, etc., and more of your own meals at home.
This comment needs a couple of Knorr stock pots.
Nah, he needed the money and they paid him.
@@stttttipa He says Knorr because they pay him, watch stuff from before that, and he was constantly recommending generic stock cubes.
Facts
He plugs it because he has no choice hahahah they endorse him
Marco really shunned the poor chef for going to his grandfathers wake after the funeral but he himself can´t get over the death of his mum and thinks of her so often. In his old days he really lacked empathy and compassion. Perhaps it was because of the stress in the kitchen but still. That shit was hearthless.
Fr idk why mfs like him
This is common practise. i've experienced this and witnessed it first hand. Alot of chefs missed out on births of children, birthdays, deaths of loved ones. So they expect you to do the same. Nothing matters, just as long as the customer get's the chefs reheated shit served on a plate quickly.
@@MegaGamerscast In fairness, people tend to over sentimentalize occasions like births and weddings and forget the most important part: actually taking care of someone you love. If having steady employment allows you to take care of your loved one for decades, then it's worth missing 1 day even if it's an important day. And someone who truly loves you should understand this fact and not hold it against you, unless of course you fail to do either.
@@SeraphimLeo You realise that we work from 3pm to 1am. for shit pay i might add. you're never going to sustain healthy relationships working as a chef. it's not just mising one day. it's missing shcool meetings and shows, it's not being able to go to football practise with your kids. It's seeing your family one day a week. it's never being able to plan going out with your friends. Your work becomes your life. Even in a country like mine where it's your right to take work off for important social events. it's literally the law. the culture is so fucked that you'll be repremanded or treated poorly for doing so. even though that is also not legal. And then to top it off you're left in your mid 30s or 40s with a broken body and poor health.
@@MegaGamerscast That's a very fair point. I was making more of a general statement, but I fully agree, anyone willing to drive someone else to alcoholism and drug abuse over a Michelin star is basically a psychopath whatever else they might be. I have massive respect for the culinary arts, but it's ridiculous that real lives are being ruined essentially over some fancy food.
Marco has these dead eyes and I can’t ever ignore it
Shark's eyes
@@GYI5U Pretty much, even when he's cooking on camera in a relaxed context he's got those doll's eyes, totally lifeless.
He´s a legit psychopath...
@@GYI5Ulike a doll's eyes
They're mesmerizing ❤
This dude is legitimately fascinating, going from getting the highest honor in the cooking industry to...just doing whatever shows up in his way.
The "I don't think you understand who I am" overlaying the hunting montage felt perfect
One note about the knorr stock cubes. I don’t think it was “shilling” that’s stock is truly fantastic and I believe Marco truly likes the product. Now if he wasn’t being paid he would probably just suggest stock cubes generically and not a specific brand like he did before the knorr deal. Marco at the time was out of the professional chef scene and was working on just enjoying cooking as a passion for the first time in his life, so I find it very believable that he just really liked not having to spend 12 hours tending a stock pot to get decent stock like he had probably done countless times in his restaurant days. It also goes with his more “every man” style of cooking at the time, stock cubes are accessible and cheap, so you can focus on learning to make a full meal instead of spending weeks learning to make stock which is just one small ingredient.
You can always tell when someone hasn't tried Knorr. They act like Marco sold out. Shit is literally miraculous in the kitchen, he's prometheus.
Yeah, making stock is basically making soup from scratch. It's great if you're going to be in the kitchen all day anyway, or if you've got an assistant who does nothing but make stock, but if you just got home from work and your kids are hungry, making stock basically doubles the time it takes to make a meal. And realistically, most people cannot tell the difference. I'm sure a top-level chef or food critic can, but normal people would never be able to notice.
Yeah, I don't think MPW is shilling here. Using chicken stock or beef stock does truly elevate home cooking - there's a huge difference in the depth of flavour that a good stock cube (well, I use powder) brings to the flavour of a simple veggy dish. Best part is that it doesn't take any extra time. You can literally just boil veg with a stock cube and have it taste pretty damn good and it'll be a very healthy dish. Or make a sauce with the stock cube (just boil it in water) and add on top of the veg and it'll taste way better than just salted boiled veg.
The real crime is not using beef/chicken/veg stock.
@@vincentchow6448 yeah, I also forgot to mention that for most people keeping fresh stock available is sort of tedious outside of just having to cook it. It only lasts a week in the fridge and most jarred/carton stock is more often a miss than it is a hit. I also think the concentrated nature of powdered stock is a huge benefit. It’s made fun of as sort of a meme, but Marco was dead on when he suggested it be used as salt sometimes. Roasted veg with the standard seasoning and a little stock powder mixed in is one example where you get so much flavor that you couldn’t replace with liquid stock. Also sort of niche but even a fairly decent sized cold storage and pantry couldn’t hold enough chicken stock for a lot of what I cook. I use the big canisters of stock powder and those make like 75 gallons worth of stock and I’ve gone through 2 of those in a year before.
Its a godsend to everyday domestic households and even industrial commercial kitchens, it brings results and is cost effective, the once who whines are simple dumb food and michelin afficionados that thinks anyone can produce stock base from bones all the time easily
Honestly surprised Marco's never been stabbed by anyone...
He seems like such a piece of garbage.. He reminds me of Johnny Rotten with that childish way he think it's cool to be evil. No one would like any other type of boss who treats his staff like that, but for some reason the people who cook your potatoes get away with it, I get that it's a stressful and all that, and they need to be the best etc. I'm just surprised anyone wants to do this for a living..
@@Myrzghe I feel like it's far more complicated than that. He is clearly a perfectionist, a control freak, and extremely competitive. Marco seems miserable and stressed out when in a professional kitchen. I think it's all that bleeding out, rather than some effort to appear as the bad guy. The abuse is a way for him to try to stay in control of the stressful situation.
It's like that guy at 15:25 says: "If you've got the serious Marco, you've got a problem. If you've got the other Marco, you can have a good time with him."
That is the tool of the simpleton and there is no room for simpletons in a respected kitchen
meet him and say that. also he didnt get stabbed he choose to get stabbed.
I feel that surely he is breaking WHS to a criminally liable degree
Best shot at 28:56 Pieree handling a gun with two cigarettes in his mouth
I didn’t notice that! Neither look to be lit though, though I wouldn’t put it past him
@@area485 Two cigarettes in his mouth. Neither lit. That's his choice.
It's really astounding that none of these guys have ever ended up dead before. You walk up to some guy with a butcher's knife in his hand and you start berating him and taunting him about his home life and eventually you're gonna find someone who hasn't got the right temperment for that.
These chefs do not work in the kind of kitchen you’re imagining. People line up around the world for the chance to learn from them. This isn’t the corner bar with the felons you’re probably used to. Even coming up, chefs find their jobs based on WHO they work for, and this guy was a maverick early. Also in England. American labor and kitchen labor especially is heavily staffed by ex cons.
Gotta consider how fucking tall he is too. I’ve seen attacks and been attacked in kitchens, now I work fine dining, the level of professionalism rapidly increases the finer of the place you work.
People who don't have the right temperament tend to be weeded out long before getting the opportunity to work for a Michelin starred chef. It's like saying "why are there so few doctors who are scared of blood".
@@NoreplyJackson-zg4el you dont need to be a criminal to give into anger while being abused
oh trust me, it takes a lot of self control not to bash the little twerp screaming at you for something you didn't even do with the heavy copper pan in your hand... you're usually there because you want to learn from them, so you just hold it in until it's not worth it anymore and gtfo 🤷
28, collapsed, blood pressure 210/180, panic attacks, hyperventilation...He was being killed by cocaine, not his craft.
His craft seemed to be the reason he started the cocaine though
@@someasiandude4797it’s a hard industry man, I worked as a chef for 6-7 years before I finally just said screw it, focused on my mental health. I love to still cook for people i care about but I hate the food industry.
He would not have been a coke user has it not been for being a chef
You just don't know what it is like to work as a chef with that kind of schedule. I know though. I've seen chefs nearly passing out at their work place. And the restaurant where I work at isn't nearly as savage as Marco's.
Lots of chefs do end up using substances because of how brutal the work is. All that stress, lack of rest, constant work, not being able to eat much if at all and lack of social life would do anybody in@@someasiandude4797
31:56 “look at this donkey, fucking great” is the most British thing I’ve ever heard
The sentence can be used both in admiration or insult
31:54
I bet Gordon has said that more times in the kitchen than Marco ironically
Have you seen Marco stop his driver when he saw a donkey by the side of the road, though? "I fucking love donkeys. 'Ello DONK"
The fact that he recognised early on that the more laid back conditions actually made him a better more relaxed cook, but chose to become an even bigger tyrant than anyone he had been under makes him even more of a knob than I previously thought
Yup. Dude needs therapy so bad
Thats why hes Marco Pierre White and youre not.
He's mellowed out a lot in recent years, and his recipes are always pretty laid back - it's always just 'a bit of this, a bit of that, and put in the oven until it's ready'. He's actually pretty relaxing to listen to, as long as he's had his stock pot fix to take the edge off
@@Tomoko_Kuroki888If you're trying to present that as a good thing, it's not working lol
@Tomoko_Kuroki888 "that's why he almost died at 28 and you didn't" 😂
*”WHERES MY KING FISH!? WHERES MY KING FISH!? WHERES MY KING FISH!?”*
Is finally a worthy opponent to
*”WHERES THE LAMB-SAUCE?”*
The algorithm delivered me here, it was not my choice. What a fantastic video! I look forward to future ones.
It was your choice to click on this video
@@fkinrat7557 Stockpot told me to take a look.
Marco killed a bunch of animals and said “I feel more human.” This guy. 😂
I always found it very ironic that chefs that described themselves as "outcasts and misfits" would adhere to such a militaristic style of working.
They're all fucked in the head.
I don't get it, I wouldn't consider militaristic life styles to be common among people or generally accepted, thus making them even bigger outcasts.
@@jasonhymes3382 I think that chefs as a subculture often drew connotations to the vices of society such as substance abuse and violence. It is quite contrasting then to see such a disciplined and militaristicly organized work structure. Although this might be the type of environments that people with a lot of personal issues have an easier time actually functioning in
Outcasts and misfits are terms relating to social connections, not your ability to follow a system or commands. Those aren't mutually exclusive of one another.
In fact, "outcasts" can become drawn to militaristic lifestyles, especially those who were already bred from a harsh family upbringing.
When you watch interviews or talk to a lot of martial artists they'll often say the same kind of things I think it's obvious to people how martial arts would help confidence, but it's a lot more than just "I don't have to be afraid of being hurt by someone", it's knowing that you've put time into this thing and you understand the details and the nuance and the art, and you love it, it gives you something you can love about yourself too. I think cooking and any other art form are like this.
"I didn't make gordon cry, he made himself cry."
Ok Heathcliff from wuthering heights...
nah that wasn't the one mate
OH-OH ROUND AND ROUND WE GO
canto 6 mentioned
@@ethantran2594 HOLDING ON TO PAIN
@@quarmy2169DRIVEN BY OUR EGOS
22:29 "I don't care how many boys we've gotta go through to get results"
Imagine being one of those people who got pushed to the brink, so Marco could get his Michelin Stars as fast as possible.
And then you hear he gave them back soon after reaching top rank, bc he became disillusioned with the reality of reaching his goal, and the guy who tortured you to make it to the top just f's off to the woods to find himself. Absolutely wild.
WOW, you dont think much do you? typical narcissist that just looks at the next guys success and is jealous of anyone above you. ever thought that anyone in his kitchen can work anywhere in the world just on the strength of their CV having been employed at his 3star restaurant?
ever looked into how many michelin star chefs(millionares) he created? ever thought about how many michelin star chefs those chefs created?
im not a cook, i am a hairdresser and i know how industry leader vidal sassoon ended up creating over 300 millionares through apprenticeship and in turn creating tens of thousands of jobs, i would imagine marco legacy is much the same.
@@robinhooduk8255 what the fuck are you talking about freak
@@robinhooduk8255
We get it, you’re a bootlicker
@@robinhooduk8255Damn that's a whole lot of words to defend abuse
@@robinhooduk8255spoken like someone who’s never had to do a truly hard days work in their life
I have gotten almost 40 minutes in, and am just now noticing this doesn't even have 1k views yet. This should be 5 or 6 digits views, it's so engrossing!
The same thing happened to me! Its so good that I just assumed it sat among video essays that typically get 1M+.
We all have been used by the algorithm to probe how well this video is received, I believe.
It was uploaded 2 days ago.
I've shared this video around to friends. I honestly didn't know anything about his life before he started shilling Knorr's stock pots aside from him being the man that made Gordon Ramsay who he was.
It's an excellent case study of what happens when a man is so devoted to his life's goals that he succeeds and is then forced to continue to live with it after; What does he do? How does he simply live in this world he's successfully made a mark on, while still being alive to be called that, a living legend?
Well now it does
The Knorr videos are actually really good, like yeah they're adverts, but they have lots of good ideas and concepts and can present a good way to introduce someone to cooking.
I don’t think his stock obsession is shilling, it’s pretty much impossible to make good stock at home and it’s an extremely powerful way of adding flavor. And using bouillon in place of salt isn’t crazy, it’s super salty and flavorsome, but I think it takes a degree of talent to not have the dish turn into a ramen seasoning packet.
How is it impossible to make good stock at home? You just simmer bones and aromatics, it's not magic.
@@lordmuhehe4605 I was more referring to the time it takes, not the difficulty of the task.
@@loldoctor Eh, doesn't take more than a few hours, and you don't really need to even watch it.
@@TzunSu A majority of people nowadays don't really have the time to mind a pot for the time it takes to make stock, plus you wont necessarily have the space to store it long term. Cubes are perfectly fine alternatives. If not that, then powdered stock works fine too. Homemade stock isn't inherently better or worse than stock cubes in a majority of scenarios.
@TzunSu "eh just takes a few hours" I can cook a meal in a few hours. No way in hell I'm doing that for an ingredient.
With his English father, his Italian mother, and his two French brothers
We all know what went down when Mr. White was away from home…
Not only did that chef have to attend his grandfather’s funeral but he had come back to work afterwards where he AND his grandfather who he grieved for insulted! They said that they could handle it and that Harvey’s made them better chefs but I don’t think the ability to bottle all of that up is a good thing…
Yeah if that was me and Marco slapped me… one of us would of left in a stretcher.
I just want to take a moment to appreciate all the background music choice, impeccable taste.
Can’t believe I ended up watching this whole thing. Bravo, content creator.
Gordon Ramsay is the person you dont want to be yelled at by, Marco Pierre White is the person you dont want to disappoint.
They knew what they were doing adding the Hellraiser theme to his show.
I KNEW what that was from when that clip started. I was thinking "did the mad lad of an editor actually place Christopher Young's main title theme from Hellraiser, one of the most iconic horror films of all time, over Marco talking about puddings?".
And in the British Feast they used the Dexter soundtrack
Marco being born to be a chef is really understating it. His grandpa was a chef, his dad was a chef, his older brothers grew up to become chefs, and his mother was Italian.
It really is a no-brainer.
the most baffling thing is the fact that Marco still has a full set of teeth. Punching an employee? I am surprised none of them didn't deep-fried his face in retaliation.
This was absolutely delightful to watch. Love the editing.
the oblivion music while he's asking strangers to smell oranges etc is just terribly funny. terrific video and brilliant music choices
11k subscribers, with this level of quality? It feels illegal. This is superb. I love how you structured it. Keep making great content man.
He looks like a Seinfeld character.
Soup Nazi?
He is 😂
The soup nazi
"I became incredibly lost and I did exactly what I did when I was 6, when I was 6 my mother died and I turned to mother nature, she was my surrogate mother, she looked after me."
-proceeds to shoot a shit ton of birds in the forest.
Honestly, your last line about Marco is what I love about him most. “It’s your choice” may be a meme to many, but I understand where he’s coming from when he says it. For so long, he lived and worked for others; either for his dad, his mentors, or the Michelin Guide. But he now knows what he wants and makes the conscious decision to get it. Whether it’s your food or some random thing, Marco’s telling others to choose what they like, what they want out of life…and he must like Eminem because of that tasty Mom’s Spaghetti.
@37:40 when he did that with the chicken stock in his early years, he was praised a genius. same principle with stock cubes. doubble the beef flavor. however, its your choice ;)
Memes aside, I think the Knorr thing is really nice because as a chef Marco's cooking has always been about simple food more or less and stock cubes just make it easier for the home cook
Or they don’t, it's your opinion really
Actually, seasoning your stake with salted stock cubes or even powdered salted stock mixed with a bit of water - makes your steak better than having just salt. Its a thing.
MSG
Can't say I agree. If the steak is a really good one, all you need is salt to bring out the flavor.
@@pippa3150if
Marco reminds me of my grandfather, you can ask him anything and he will tell you a tip and a whole ass story of how he learned that, and you just sit there in awe
What’s an “ass story”?
35:30 to be fair those knorr stock pots are goated
Hugo, you never cease to deliver with your sharp writing and delightful vocal delivery. Your writing delights me to no end; it's a refreshing wind within a TH-cam-essay world of stagnant, bland words. The delivery of that writing is so damn entertaining. I can hear your confusion, your wonder, and just how entertained you are at the video subjects. Feels like we are laughing together during your videos and I love that.
Thank you, I really appreciate that 💚
He clearly doesn’t understand marco’s speciality or British food or culture and it’s reflected in the video
Did you really use TF2 music in this....
GOD I LOVE YOU
This is so weird because yesterday night i was telling my friend about this dude and couldnt remember his name because i had too much apple juice. Now i get to watch an entire documentary by one of my favourite youtubers all about him
love yr profile picture
@@punkser red krayola 🤟🤟
A guy who spent 22 years chasing something he didn't want.
Did you even watch the video lmao
@@TehUltimateSnake I even watched the talk this video used to make this video.
There's a quote I can't quite remember, but it goes something like: "The thrill is in the getting, not in the having."
Basically, some people find meaning in chasing their dreams, but once they achieve them, they feel empty because they've lost their purpose for living. I think Marco wanted those Michelin stars, but I don't know if he wanted to earn them that early on in his life.
Among the best video essay youtubers in the game.
I got this recommended, checked the comments and was like eh guess we'll see about that Simon
You're so right I've already watched a bunch more of his videos by now so happy I found this channel!
“I did not make him cry. It was his choice to cry” jesus
Marco has always given me an impression of a man with absolute confidence in himself. He knows exactly who he is and what he can do, and that's more than enough.
Someone with confidence in himself doesn't chase Michelin stars.
Marco is STILL honing his craft and only wants to get better. Gordon doesn't need to do that and show up on Hot Ones and make a few hundred thousand dollars.
Wouldn’t be surprised if the guy would kill an innocent man just to make a dish.
This documentary was fantastic and this channel deserves way more subs. Passing this round to all my friends
Peak of shorter docs, great gags, olive oil and so on
Keep on keeping on man!
how on earth do you have less than 10 million subscribers, let alone less than 10k? One of the best videos i've seen on youtube in a long time, i loved this
Whaaaat, for real 😮
I just watched the whole thing, didn't even think to look at the sub count since it looked like something very popular channels would make
Yeah, good jib, this channel needs more ppl
Amazing video!!! I really enjoyed it and glad to hear his story summarised so well. Your synopsis at the end was amazing. Thanks so much for making it!
Chef Marco is one of very best storytellers I’ve seen outside of the industry besides Chef Bourdain .. as a former chef watching him cook on masterchef is like seeing a live orchestra.
this is literally my favourite video of all time im gonna rewatch it throughout my life for new meanings that occur to me as i age and shit. Bro your channel could be dead and i will still watch this video
“He makes scrambled eggs while he gives life lessons”. 😂😂😂
This phrase was the best in the entire video! Amazing video! Thank you for making it!
The real difference between Marco and Gordon is that Marco is real and Gordon is an act, Gordon has changed significantly over the years, he is an actor and puts on a show, a comedian too, that benefits him. Marco doesn't give af, he sometimes gets angry and nobody is immune to their own reputation. But to me he doesn't seem to strive to be this aggressive or scary man he's usually quite nice and calm especially in his old age.
He has big dog energy, doesn't need to bark.
Gordon Ramsay is more of a businessman. He needs to put out an image about himself while Marco doesn't really care what people say about him.
Thanks for your charming and considerate narration I enjoyed every moment of it, regards from South Africa 🥀
That was a brilliant watch, thank you for the entertainment.
I just wanna give kudos to the narrator. so many comedic gems in his narration. Even the description of this video "I didn't have to make this video. It was my choice" great comedy sir
I really have to applaud you for this documentary. I first saw the Boiling Point documentary on TH-cam years ago and even thought he wasn't featured a lot, I became very interested in Marco Pierre White. I loved the Marco Cooks For... series, giving us an insight into the world that he operated in and what it took to make these masterful dishes that lead to Michelin stars (Also I commend you on the quality of the footage because it's the best I've seen it and you can't even find those videos anymore). Heck, you had some stuff here I'd never heard before; I had never heard that Desert Island Disc interview but found the whole thing and will listen to it later.
One thing I was expecting you to touch on was his personal life, particularly his two short marriages, in particular to Lisa Butcher, who I think claimed he told her shortly after marriage, "I don't love you." I also thought you'd touch upon the unfortunate problems his son has had with drugs (Ironic, considering everyone THOUGHT Marco did drugs but he never touched them). But I can understand why you may have chose not to as this is more about CHEF Marco than just Marco the man.
Another thing that has become very noticeable to me lately is his health. I saw a discussion he did at Cambridge Union a few months ago and while the audio quality is terrible, Marco both looked and sounded unwell. Lately in videos his voice is almost down to a raspy whisper and I wonder if all those years of smoking are taking a toll on him.
If anything I find lately Marco's become a bit repetitive, interviewers ask him the same questions and he gives the same answers. One thing I would like to know is how he went about to get those five Red Knives and Forks. It's one thing to say, "We pushed and pushed" but...what did you REALLY do? How do you get front of house service THAT perfect when he didn't have (As far as I know) any experience outside of the kitchen.
Nonetheless, I really liked this and I think you made the right choice in making it.
Results do not justify abuse. It is not normal for the owner or your boss to treat you this way, I do not care what anyone tells you, if you are in a situation like this, leave. If you boss ever lays hands on you, you lay two on them.
Do not die licking the boot of a person who wouldn't do the same for you.
i know right?
leave this shitty jobs immediately. and whenever they have a real crisis because there are no more chefs available, at least the attitude will change then
@@rigdigwus They were all aware they could leave their job. Having Harveys on their CV was deemed worth the abuse.
They went to work for him willingly. They knew EXACTLY what's going to happen - it was literally on tv
@@thegrinderman1090That's beyond pathetic.
The culture is well known amongst chefs and aspiring chefs and it was BUILT BY them, FOR them for the purpose of perfecting their craft. You're the one who doesn't have the right to walk in and demand changes. Stay in your lane.
i've literally been on a masterchef/hell's kitchen marathon these past few days, so seeing this pop up, i thought it was another compilation but IT'S A DR HUGO VIDEO WAHOOOOOOOO
I've worked in many kinds of restaurants for the last 12 years, without a formal culinary education, working my way up from dishwashing, now i'm a CDP.
I never cried working in the kitchen, but i know Marco could make me cry if i were to work with him.
That mental health thing is universal. Not just michelin star restaurants, it also happens to kitchen workers in other kinds of restaurants. Especially the kind where the owners or managers have never worked in the kitchen before and they focus on making profit.
If you read this and you wanna become a chef, maybe you should find another field of work as a backup plan. Most restaurants can drain you physically and mentally.
Now i'm addicted to nicotine and energy drinks. Gotta love it.
The king is back
Never thought I'd watch a video essay about a chef and see multiple team fortress 2 references yet here I am
Wow, that was such a joy to watch! The Voiceover, selected footage and choice for background music is very pleasing. I wasn't aware of how much Marco recalls beautiful events with his mother. She must have meant a lot to him and it shows in his eyes when he talks about her.
beautifully written, edited and cut.
This video was flavorful yet exciting and fits with every mood.
just like knorr stock pots
That's a mastefully produced and edited video, well done man
Great documentary video. Well done and thankyou.
absolutely entertaining 10/10 Marco pierre whites
19/20
35:40 -- yeah he's shilling and whatnot, but have you made those recipes? they are fucking delicious and easy to make. 10/10 description by Marco
I absolutely love Marco and Gordon, but honestly, their mentality is just too insane
It makes you never wished to worked on the kitchen restaurant from this.
I reject the premise that MPW plays second fiddle to Gordon Ramsay
Such a terrific video esse! Joy to watch!
Gordon Ramsay: The final boss
Marco Pierre White: The secret insanely difficult boss that you have to unlock by beating the game 100%
bravo, marco was who made me become a chef 22 years ago after meeting him in london on the tube when i had just left school, we spoke for about 30 minutes between paddington and wembly, he obviously became my favorite chef after that. What i like is that what you see on TV is exactly how he behaves in person when no cameras are around, i got to meet him again many years later after i had become some what successful in the chef world, nothing compared to him but decent. He said he remembered our conversation and seemed thrilled that i had become a chef and succeeded. Hoping i bump into him again one day. I think your video did a great job covering him, well done!
31:50
"do you have donkeys in japan"
"look at this donkey... fakin great"
💀💀
Same energy as BOBER KURWA JA PIERDOLE
This is a phenomenal. I can't imagine how long you spend editting and finding source examples! Keep it up! This is like a quality ride for a full 48 mins !
How you analysed the supermarket scenes (and edited it w/ the Oblivion music) is my favourite thing in a YT documentary in a long while - 33:26 onwards.
its so quiet that i barely caught it but rewatching it i'm properly cracking up
Knorr Marco is the best Marco. And it's a great product, too.
Just today I watched all of your videos again, because I really like them and your style a lot, when I was thinking to myself „I really hope DR Hugo hasn’t quit youtube, it’s been a while…“ and here you go!
Thanks for another awesome vid!
You‘re genuinely up there with the best video essay youtubers!
Keep up the amazing work, love from Switzerland!
Honestly that's one of the best yt videos I've ever seen
Gordon is a viper, fast a vicious. Marco is a cobra, he will just ruse up and stare at you because he knows how powerful he is. Love them both.
He is a 🔔 end coke head
This raises a terrifying question. Who is the mongoose ??
@@anzebeton1869that is a very profound question. Who indeed….
15:40 the clip of the woman eating is reversed
Wanted to write the same :(
funfact, their age difference is only 4 years
I absolutely love him after retirement. It's like a zen master cooking and the way he talks about feeling the food. My go to guide for any cooking.
Using music from Oblivion during the supermarket conversations was 19/20 (because perfection doesn't exist apparently). Great video!
Super well made and thought out video for a 9K channel, not to mention a 2M channel. Keep up the great work
This us truly remarkable TH-cam. Your writing is top tier, delivery top tier, editing top tier. I truly hope to watch one of your videos in a year and a half and look to see you'ce got a million subs. Keep going. You're great
The man used to reduce 3,4 chickens ( then binned) for stock to make 1 high class chicken dish. He's not shillin for stock pots, he believes this is a good product. That also costs 45p each ( knorr did sponsor him true). He knows 3,4 chickens is better but not for most people. H tries for accessibility but he never left the hard kitchen life really
Hello shill
@@LesserOfTwoWeevilshello dumbass
I think, one could summarize it as "He believes that stock post are enough, but he's also monetarily incentivized to tell you which brand of stock pot"
Great video dude. I’ve always loved Marco ever since I saw that badass picture of him smoking a cigarette! Him and Anthony bordain are goats imo
The bond villain pudding clip is perfect, he really only speaks in villain monologues and demonic one liners. Very well researched video btw.
So let me get this right, he turned his back on the Michellin because he didn’t wanna sell his soul and then quits cooking and comes back after 5 years only to sell his soul for Knorr cubes? 😂