Gordon Ramsay On Chef Who Created Him
HTML-код
- Опубликовано: 15 ноя 2023
- Watch the full episode: • Gordon Ramsay Exclusiv...
The hunger, the desire and urge to improve has always existed for Gordon Ramsay. In this clip he talks about how Marco Pierre White was one of the biggest influences on his growth mindset. Referencing his tough upbringing, Gordon opens up on its impact on his levels of hard work to escape his surroundings.
Subscribe to the main High Performance channel here: / channel
#HighPerformance #gordonramsay 
Развлечения
"I have made more mistakes as a cook than anybody else I know."
- Marco Pierre White
Yea because he’s cooked that much more than everyone else lol gotta immerse yourself
“I never make the same mistake twice. I make it a hundred times!” -Marco Pierre White to Albert Roux (RIP)
The choice is yours😅
hawking Knorr packets being a big one and now Gordon follows by hawking Triscuit lasagne lol
Also means he experimented more as a cook more than all the people he know ...
Marco's impact on the culinary world will never fully be appreciated until long after he's passed. There will be many books and movies about him. He was a revolutionary, the first real rock-star celebrity chef, for better or worse.
The ladies were always kissing him even on camera!
And the Roux Brothers
Tommy wiseau needs to play MPW.
Real conference. That's what Gordon had. He knew he had the needs to take over the restaurant from Marco Pierre White. That's what drives him. Confidence.
He even knew when to stop...when he knew if he continued the way he was, he would decline.
Marco is one hell of a teacher. That's why Gordon is so strict towards young chefs. He wants them to succeed.
He mostly does that for the TV. I'm sure he's still strict, but the swearing and the aggreession is for the cameras.
@@darkspeed62I believe @minhkoaluong25 is making a good point ruclips.net/video/-RVbaFEun4Q/видео.htmlsi=sGChr42_gk_n4n1P
@@darkspeed62yeah thats true, but I think he also realized that thats the only way to get to certain people honestly.
No, he is just bad person.... I work on positive marketing last few years but reality that He is as*****
Still... Both are just "foodmen".
And they are just cooking food. They are not artist, nor architects or doctors.
I work in the food industry and I'm very good at it, but in my career I NEVER disrespected a commis or a collegue.
There's no fucking reason to humiliate people in the kitchen that are just there to earn a living. IT'S JUST FOOD!!!
Marco was an absolute maverick and force. So nice to see Ramsey has buried the hatchet and shows him the respect he deserves
The respect is clear to see!
Completely agree, Ramsey wouldn’t be what he is today without MPW!
Ramsey just stepped it up a gear n that’s why he is what he is today but he’s not forgot his roots!
Absolutely admire both chefs, their stories, their cooking, their work ethic! Inspiring!
Yeah they have a colorful history great to see him have a good regard for him
They were good mates back then and supposedly until now but on the down low, GR has a lot to thank Marco for to say the least
Yeah, after he robbed him and got what he wanted.
I swear there's multiple Ramsay's around the world. He's always working on like 6 shows, doing interviews, doing his RUclips channel, Doinyamom, cooking for the family, etc. He never stops to take a breath. It's just go, go, go. Wish I had that mindset.
Amphetamines can be like that.
... there are* multiple Ramsays* ... And you don't want the mindset of someone who does the shittiest of TV shows just because they're good money.
@@wispa1a So can PASHON.
“Doingyamom”
@@einundsiebenziger5488💤
Marco to Gordon: " Cry or don't cry. It's your choice."
This has got to be the most he's spoken about Marco. Glad to see the respect is still there.
I've been in the industry for almost 20 years, and he is absolutley right. Learn everything, understand everything. There is always someone to learn from.
be humble
You put that well
It's why I love it. You're never done learning!
Yes I always hate it when contestants argue with his assessments instead of learning everything you can
Question everything....
I don’t think people really understand how much Gordon just gifted us the keys to success right here. Not fluff about “put your head down and work hard”, but the actual perspective you need to have to be the success you want to be.
I agree. Everything he spoke about was extremely insightful. He's an introspective guy and has clearly put a lot of thought into the subjects that the interviewer has asked about - enough so that he's managed to carve out a rough road map as to how we can achieve success in our own endeavours also.
Great to hear Gordon acknowledge Marco's influence on his career. I also recall an interview with Marco when he talked about Gordon and said it wasn't a question of if Gordon would get 3 Michelin stars, just a question of when.
I think people overlook that Gordon is extremely intelligent, a longer interview like this really shows it
How many people did you talk to about it?
He is intelegent enough to burn his bread black while the cheese still stone dry..
Someppl just not smart enough to differentiate between bussinesman and a cook..
Well we are at the era of viralism that meme hype and popularity is more important than the content
Why do you think people "overlook" that? It's much the opposite by far... There's a reason everyone wants him not just for his cooking but also management and showbusiness. He's not just a chef, he's established himself as a great businessman and philanthropist
@@lastboss2418 * intelligent *
Gordon is extremely intelligent, nobody doubts that
I was lucky enough to meet MPW in Western Australia a few years ago at an event. A remarkable presenter and communicator, with that rarest of quality of unbridled passion. Unstoppable, a force of nature. Really enjoyed Gordon Ramsay’s differentiation between confidence and arrogance.
Was he shilling the pots at that event ?
And Marco is (was at least) arrogant indeed.
I want to see Marco and Gordon in the same room again, talking for at least an hour.
Dreams
@@Full-tilt-banana lol, that's like what? a thousand years ago, besides, they're over that now.
@@Full-tilt-banana see what
@@Full-tilt-bananaYes, that was a long time ago. It was also Marco's fault for setting Gordan on that path.
@@ramblingrob4693 I was kinda hoping they had a video together since its been so long- the reason why I was here.
"learn to dance in the storm" - what a quote...
“The Devil In The Kitchen” is a book I think every aspiring chef should read.Shows that perfection is possible, but it’s back breaking, life consuming, and thankless work. You have to love it to subject yourself to this kind of life.
I can confirm. I read it at least once a month.
I have huge admiration for Gordon Ramsey - his work ethic is off the scale. He strikes me as being decent, not afraid to tell people uncomfortable truths, and what I like most is that if he sees promise in someone, he will mentor them and pass on his immense knowledge. Yes, he effs and jeffs a lot, but for good reason, I think.
Yet you don’t even know how to spell his name 🤣
Oh u never see his burned bread and stone dry cheese!? 🤡 its amazing he didnt have the courage to "raw" or "donut" At himself like he normaly do to someone else😂
He even call it good 😂
Ramsay is a hypocrite who shield himself with his money n fame..
As example making hyped meme as adverstisement
@@lastboss2418u are a bum
That's a weird af, unnecessary comment right there @@lewisbracken5520
Interesting to hear him reflect on his childhood - not embarrassed about his mum, but understanding that the difference he felt was being imposed on him.
The thing about Gordon is that he's just a source of inspiration, kind of regardless of whether or not you're a chef yourself, I think that's exactly why so many people appreciate him.
He reminds me a lot of my dad. If you're going to do a job, do it the best, the first time... and curse you're way through fixing the mistakes. He's a great man.
He talks like a special forces soldier. The same qualities are there, leadership, dedication, resilience, humility, learning.
The kitchen is basically an army
Being a specialist in anything requires a certain amount of all of that.
I don't think I've ever seen Gordon enjoy an interview so much. He left his ego at the door with this one it seems.
You mean confidence;)?
"Learn to dance in the storm."
I love this so much. Life never stops and will never be without its storms.
that might sounds dumb, but as someone who's really bad in my life rn, depressed, disabled, barely finished highschool, couldnt finish uni... This really resonate with me, and i kindda want it tattooed on me as a reminder that eventhough its hard you can do it
That was one of the warmer interviews I've seen Ramsay do. There is a lot to be learned from it.
"Arrogance is mouthing off that you can do it and not living up to the potential."
🤘☺️🤘
It’s wonderful to see someone who is grateful to the people who helped them reach their success. No man is an island but Gordon can now stand alone.
One of the best episodes of Parts Unknown featured Marco Pierre White. Great insight into a culinary genius.
GREAT interview Jay....asked many hard questions & " extracted " some great responses from Gordon.... quite frankly I've never seen him more " vulnerable & yet open... without backing down "....answered all the questions in DETAIL, with honesty & respect.... Thumbs up to you both !
Interviewer did a hell of a job. Great questions, even better answers.
Gosh, what a great interview! Very good interviewer, thoughtful and provoking questions. And obviously Gordon is so interesting to listen to
This is why I respect Gordon Ramsay worked his way up from nothing so humble, awesome family I'd love so much to meet him my dream
Most enjoyable conversation I've ever heard from Ramsay. I enjoy watching his cooking videos, always learn something useful. Maybe he's really not a beast to work for/with. Congrats to him on his journey.
these are incredible interview questions, really well done from the high performance crew.
I am so glad that they left their differences behind and now honoring each other's contributions and success.
He could be talking about anything. There are so many parallels to being successful in other disciplines or any discipline. Nice clip.
Gordon's wisdom is GOLD. Pierre White nurtured what was there, and in turn, Gordon too became a phenomenal mentor. I wish there were more like him - regardless of the walk or industry.
On a side not... damn but Gordon is rocking that awesome black jacket, would LOVE to get one exactly the same
I recently graduated from an apprenticeship program and it so amazing to be able to work with and learn from some of the old heads who have knowledge and experience in my trade, collision repair.
Gordon ramsay backstabed Pierre white....... Stole even his resturant book ....................
I'm sure everyone here has RUclipsd everything there is to RUclips about Marco Pierre White. He's absolutely amazing to watch.
This makes me so happy to witness Gordon Ramsay giving his true thoughts about Marco despite having some personal issues about Marco in the past.
Good job interviewing him, you asked a lotta interesting questions and gave him the room. ❤
Good interviewers need to be appreciated more. I think most of them are usually so bad its hard to remember how engaging they can be
Great interview. Captivating all the way through.
You forget what a brilliant chef he is and the drive and talent he has.
Wow the first question Gordon answers really speaks for itself. That is the perfection and discipline I’m striving for in my trade aswell and I’m seeking for my own individuality after working alongside my mentor of 64 years old who’s about to retire this year… I think this is something everyone can do with or without a great teacher
I’ve been waiting for this interview for years. Finally
"Learn to dance in the storm" what a sick quote from uncle Gordon
A good person on top is vital to getting anyone to be as good as they can be, being able to make people believe they can work better is a lot more important than just telling them to
You don’t hear chef Ramsey talk shop often, but I could listen to this all day
It’s Ramsay
@@jocu475 oh gosh this dang auto correct. So sorry
I worked for a few nights out of curiosity at Aubergine resteraunt too see what it was like to work in a Michelin starred establishment, I was a head chef in a South Bank restaurant at the time , to be honest I remember Marcus Warring more than Gordon , Marcus was his Sous chef , was a very quiet , confident and extremely pleasant personality, and I liked him very much , Gordon at the time was an animal during Service , but a gentleman afterwards, I will never forget my experience, to all future chefs thinking of starting a career in the kitchen , you either take the Michelin route and work in the best kitchens from day one , and you’ll end up in charge of one , or you work in mediocre establishments, and make a fair living but you will never be the same heights as Marcus or Gordon , my advice for what it’s worth would be too become a pastry chef , more reasonable hours , better wages , less stress and more respect from your head chefs as they usually can’t do pastry and rely on you 😊but you have too make that commitment to learn pastry from the beginning of your career and learn pastry only .
I hated doing pastries.
Give me a weird Porterhouse temp with someone who has a weird allergy lol everyday.
And yeah, better restaurants were even more brutal than the low end restaurants in terms of work load, but the knowledge and skill gained is somewhat priceless even if you flame out.
Great comment my friend.... as a "former pastry chef in 5 star hotels '.. I have been able to go from kitchen to kitchen.... wherever I desired to go.... I then chose to become a sourdough baker ( 18 years ago )....which is another journey in itself.... I'm 65 now & still feel like an apprentice.......
@@paulychannel7914 Just like life and it keeps it interesting
Pastry chef & baker here, and I fully agree with your advice, haha. The pastry person/team gets a lot of autonomy. Hour hours also tend to be away from the chaos that's happening on the line, which is much more stressful.
For me though, I decided to get back into the professional kitchen, and I decided to focus specifically on pastry & baking. I'd previously had a culinary background, which has helped.y previous experience also helped me to know clearly what I wanted to do. So yeah, I'd say for anyone getting into pastry or baking, it's better to make that a focus and commitment.
Lies
Brilliant. Gordon's an inspirational role model and not just to aspiring chefs but in general life. My favorite point in this interview is where Gordon clarifies the difference between arrogance and confidence. Arrogance comes from vanity, which leads nowhere. Confidence comes from consistent hard work and staying grounded.
Awesome interview. Great questions and inspiring answers
A suggestion , the title Gordon Ramsay on Marco Pierre White would garner more attention and views.
That was thought of. You can see him in the thumbnail.
Fuck the clickbait, better to be decent rather than sellout
Glad to see that how Gordon explaining and acknowledging how Marco the monster turning him into a beast and now he is a monster himself too.
Just stumbled upon this channel. Great channel, great interview. Looking forward to more!
Knowing all the positions in a restaurant is crucial as it is in any small business.
it's good to see him appreciate and acknowledge Marco as the man who showed him the way
Great questions from the interviewer. Made for a great interview.
Of all the years that I have watched the many different Gordon Ramsey shows, this seems like one of the most genuine and honest statements.
Precise interviewer,
Proud chef=
Perfect interview.
Great interview mate.
Both great chefs🎉. Yes Marco is impressive, his everyday simple cooking is still very impressive, complex and simple at the same time… art.
Probably the best Gordon Ramsey interview I’ve seen.
There is actually video of Gordon working for him. It’s so odd because Gordon is just in the background, and doesn’t say anything. He just takes orders. “Yes chef…”
He wasn't making idiot sandwich back then 😂
@@Bluesmiley05 "idiot sandwich" was a sketch, it's not real
Another great video 2 videos in I’m adding you. You have embodied the right formula to get your guest’s to talk freely
The list of great chefs Marco has trained is staggering.
Audio quality is crazy 👌🏽
Great questions. This was fascinating.
great interviewing
confidence is knowing how a dough will perform based on touch and consistency, through literal thousands of replications of recipes that you have adjusted over decades of experiences
Amazing how philosophy even connects to making food. It's the same pattern of pushing yourself to become the best of your craft, whatever it might be.
What an attribute to recognise your weaknesses - gold.
Gordon is a genius and an inspiration. Paying respect to his mentor is further proof.
good job you blurred it out in the thumbnail so you didn’t spoil the video.
What an interview, really good questions what made it possible to get such an amazing conversation. And then Gordon, I've been a fan of him for some time now. But this, the lessons he is sharing and giving just really hit me. Straight forward, but as honest as you can. I'll be busy, getting my sh!t together. . Thank you to both gentleman, be well lads.
Great interview ❤
The last answer really spoke to me for what the team Im a part of has been going through.
1:14 I understand that completely, that "damn, ive got here, im doing it well, now i must improve".
Happy New Year Gordon, you’re a great bloke..👍🇬🇧😁
Good questions from the interviewer!!
A teacher teaches; a mentor inspires. It is hard to find someone that pushes you to you exceed where they could never achieve and will always be there as the guiding figure when you feel lost.
Love both of them. Titans of our era.
I love binge watching MPW on Australian Masterchef as a mentor. Here in Latin US we have a movie called stand and deliver, an 80s movie about being an inner city teacher. Gives me similar vibes. They want the best for you
What a force, Marco and Ramsey side by side, unbeatable force
I remember having a lunchtime voucher, it does make you pish yourself when older
its really cool to see Gordon being himself and not the angry character he plays on tv
Good to see Gordon talk about MPW.
Marco & Gordon need to do a program together at some point. With their similar background and vast knowledge of not only food but life itself, I think it would be super both inspiring and entertaining for all to see
Gordon is an inspirational dude and Marco is a god damn legend.
I encountered MPW for the first time last year when searching for "the" Boeuf Bourguignon recipe I wanted for Xmas. Long story short, I must have watched MPW "Boeuf Bourguignon with Wild Mushrooms" vid about a 1,000 times because I found that I had to look closely at what he was doing not just his commentary. He gives you all the information in the actual cooking. The end result, with some exchanges I had to make for ingredient availability, was the best beef dish I've made in 70+ years. The multi-layers of flavor were simply incomparable. I can die happy. He tosses instructions away in his running commentary, but don't be fooled. Look at his actions--what he's actually doing. There's the teaching.
I love comments like this as well as people who pay attention to detail. I'm going to look for that recipe. Thank you for sharing your impressions and experiences.
Are you sure the key wasn't a knorr beef stockpot
@@RevtheoryhellyeahI had to laugh! Thanks! I didn't use any Knorr or other "stockpot" or flavoring cube. I combined what I learned from the video with previous times I've made the dish. If I remember, I might have used Braggs liquid aminos and real beef stock (not canned), but largely the flavor came from simply correctly braising the meat and use of herbs. I had to substitute ingredients quite a bit (to what I had on hand--like Calvados rather than port I think it was--can't remember since over a year now), but I learned, e.g., how high the temperature had to be for my meat to braise correctly, which created so much of the flavor. I watched carefully how much he added in liquid, too, or when he threw in the herbs. My pans were so hot that smoke alarms (in my house) went off, and I had fans whirling and windows open in the dead of winter!
Marco was not an easy guy to work for. I'm glad he learned from him and others. I do like Gordon Ramsay. He learned young. It's not the same learning when you're older. Thank you, Chef!
Some people can take their knowledge, and execute a situation regardless of the stressors, and while being afraid to fail you almost feel like you can't. Any doubt and your hosed.
Marco and Gordon are the best chefs
5:01 such great advice
This is such a great motivational interview but I'm not familiar with the term "mathing off" so I've had to listen to this multiple times as I take notes
Mouthing off
Great great interview, don't talk unless you can walk and don't walk or talk unless you've taught yourself how to do either properly and in any situation.
You always must be thankful for those people who did something for your life and Gordon knows it better than anyone. So, thank you Marco for turning Gordon into the chef we all know.
Marco is something different entireIy;
Best and most infIuentiaI cook since Escoffier: "You have to recognize that mother nature is the artist, you're just the cook";
You reaIIy can't find that anywhere eIse
Marco is the best chef in the world for sure.
No.1 no one comes close!
After my mum
Gordon has overtaken Marco, time says so
@@richlounder2465 ?
Jacques Pépin disagrees
'Marco put food on a plate like Picasso'
When I put food on a plate, it's defo more Jackson Pollock than Picasso!
Nice to hear G.R being reflective, philosophical and (dare I say it) humble.
😂😂
When he was talking about the “baking” part I remembered when he struggling to make naan bread on one of his cooking episodes one of the rare weaknesses of Gordon’s long cooking career.
Glad you guys pixelated Marco's picture in the thumbnail. Damn near impossible to recognize him there!
Routh Road, Wandsworth common, not far from Harveys. Marco and a lot of the staff lived there, over the fence, at the end of our garden! One night they had a tomato fight in their garden with crates of rotten tomatoes. The next day the house was red . Happy Days..(early eighties I think).
Love that story Jessie!
Gordon is on about me. In the lunch line at school and vouchers. He is from where I'm from and thats why to me he will always be the best.
If you are a professional chef working in a high pressure environment then yes take inspiration from MPW and to a lesser extent Gordon Ramsay, who I also admire but personally don’t think he could lace Marcos boots. However if you want inspiration to be a good HOME cook, then for me there is no better than Chef Jean Pierre. A retired French/Italian chef who now has his own RUclips channel, he is the polar opposite of MPW and GR, nobody in my 30 years of cooking has inspired me more to get in the kitchen and cook than Jean Pierre, he’s fantastic.
I love Jean Pierre as well! Following several of his recipes for Thanksgiving and also I made his mushroom risotto a number of times 🤩🤩🤩 “bloop bloop bloop!”😉
@@bigpapaadam1 “Remember folks, it’s only cooking it’s not rocket science”……”If you don’t like it, don’t put it in” !! “A child could do this”…..”put it in the freezer for 17 years” 😂😂
You mean the "onyo" guy?
@@einundsiebenziger5488 Remember, onyo is always number first ! Yes the onyo guy
I love Jean Pierre. Also love Kenji and seriouseats