It’s scary that he worked with practically all the 2-Michelin star chefs in England at the time. The only ones he didn’t work for were Michel Roux (who had the same menu as Albert Roux back then) and Bourdin at the Connaught. Albert Roux, Nico Ladenis, Pierre Koffmann and Raymond Blanc.
Kush from "Sorted Food" channel worked under Raymond Blanc. his 'on the fly' abilities are next level (I like that Kush explained that Blanc says you "sweeten" vegetables - not "sweat" - when gently sautéing them. that makes sense.) in a BBC episode of Blanc, he's using a spatula that isn't balanced (i.e., can't be perched on the pan/handle to not drip). Blanc says "WHO would design such a thing?!? WHY was this ever SOLD?!?" and then he looks at the name name on the spatula ... and laughs: "Oh it's mines. That's bad. This is bad."
Because the first clip is of RBs kitchen and is a good few years before the second clip of them eating a meal together. The second clip of them eating the dish is after MPW had his own restaurant and is already a big success, hence why they are filming him in the first place. Everyone seems to be missing that information. MPW has confidence sure, but that is only long after leaving Blanc's restaurant.
It's funny how nowadays "home cook" Marco Pierre White does no longer care about the looks of his food but focuses entirely on the taste, while Raymond Blanc tells him in this video that his food always looked great but lacked taste. Really says a lot about where you're starting out from and where you eventually end up in the process.
yes because food originally since creation is all about taste and comfort. Modern times created this nonsense about how minimalistic and artsy it was, which is we Asians don't give af about extravagant presentation. There is no need to compensate for the taste. "if you don't like it, you don't eat". There's little to no tolerance when it comes to majority of Asian cuisine, especially south east asia. Not trashing the europe style, just explaining the practical and pragmatic mindset in a different part of the world.
@@BenRover2961 I guess it's a global phenomenon that due to social media everyone has to capture their flashy/fancy food on picture. I still think that basic European kitchen, especially French/Mediterranean cares greatly about the taste and quality of product and to a much lesser extent about the presentation.
@@BenRover2961I partially agree with you. But we Europeans also have a saying: the eye eats first. Presenting a food is crucial in making it appetizing. Not caring at all how the food looks is the territory of beasts, if animals. Animals don't care about presentation. But we are humans, we are above that. We are gifted consciousness and word. Food is life. You might as well try to enjoy it all the ways possible. I'm not talking about high class fancy shamncy stuff, I agree that is stupid, but, a basic level of presentation is crucial.
@@CaptainPupu 'We europeans' - lol, silence eurotrash. Don't you guys have another financial crisis or civil war to fight? Stop holding yourself out as being cultured simply due to being born in Europe.
"famous" being the operative word. Gordon is talented, to be sure; however, he is now a "movie star" of pranks in the culinary industry. While having fun always has its place, it is embarrassing to watch him be a sellout and clown the professional chef position. He has lots of restaurants and lots of responsibilities to be sure, but he is tarnishing the preciousness of his hard earned classical skills. Just my opinion.
The manior kitchen was 95% staffed by French chefs who thought the English chefs were awful and made their lives hell. All accept Marco who they were simply terrified of and didn’t know what to do with. He used to go out after work wearing leather dungarees and aviator glasses, totally mad and totally brilliant
the first part seems familiar, but the part about going out and going out in that clothing i had never knew of before. i am also curious about their sources or if they were making some sort of joke.
@@oliverhunter9495 interesting, that it seems to be real, and that the link will not post. unfortunately, i could not find the article or link. do you have a year? i could only find the 2018 interview marco pierre white did with geraldine fitzpatrick
@@guitarplayer30001 it won’t let me attach the link for some reason. It’s an article from the Irish times. It was called how I survived the man who made cheffing sexy
That's gotta be the best feeling. You serve your mentor a meal and he tells your it's 3-michelin star quality, which Marco eventually got. That's a good teacher. I'm sure he was very mean 🤣
I was thinking the same thing, I found this off the back of young Gordon under Marco. Let's see how far back this master/apprentice tradition with these guys goes.
Raymond Blanc, the renowned French chef, was influenced and mentored by Fernand Point, who is often considered one of the greatest chefs of the 20th century. Fernand Point was the chef and owner of the iconic restaurant La Pyramide in Vienne, France, which was known for its innovative cuisine and role in shaping French gastronomy. This guy is like 1 of 7 culinary masters.
The last few seconds of this video are enough to make you scared about how good he is on cooking. Making/correcting a sauce, the hardest part of french cuisine, tasting, seasoning, calculating residual time and communicating with the brigade in a matter of seconds. It's unbelievably talented.
Not really. Have you ever worked in kitchens? This sort of stuff is fairly common and very much expected. It's not talent at all. It's literally a basic job requirement.
@@claremontcowboy7409you’re telling me that its a basic skill to correct a sauce in less than 30 seconds and have it be a top tier sauce suitable for fine dining that will eventually earn a world renowned reputation. You’re in your own ass if you think thats a simple skill
@@nikolaigogleo7507 it’s actually pretty common of any head chef dude. That’s literally the job. The standard of food just depends on the restaurant. That’s the “talent” part, is making and creating a delicious menu. Running a brigade happens everywhere.
@@claremontcowboy7409 Not the sauce he's making,...next level and the complex timing of NUMEROUS ingredients that go into every single order that has to be PERFECT, not "Good" like 98% of restaurants people eat at. this is NOT "Pub 99"....lol'
Everyone should read Marco Pierre Whites book White Slave. He talks about the French kitchens (in England) which he worked through and his life. He’s an unwell person in my opinion but this sort of brain, mind, spirit, drive was the only way he got to the level he did. An absolute genius but also someone I think is deeply troubled. Still the greatest living chef England has ever had.
Troubled? Its putting it mildly but also diminishing his strength. He survived the abuse of an uncaring family to adopt the family of a kitchen to then be subject of the cocaine fueled entitled ego maniacs of 80s French head chefs only to discover he was better than them. What kind of man comes out of the other side of that? Its an interesting question.
most of those that are genuine geniuses are bordeline autistic not that they have huge ego . but basically they dont know how to interact with people and most of the time its basically seeing how stupid others are lol. imagine yourself in a society of chimps and monkeys . and you are the only one that knows how to do things .. and telling the others to follow and yet they cant comprehend . that will make u mad aswell lol. BUT in most cases people just have huge egos.
The reason Marco is rude is because he does not do what Raymond is doing here for him. Hell's Kitchen is just an extension of that kept alive through Gordon and is only entertaining if you pity it.
@@sageisrage Not now. Since he "retired" after his snub of Michelin, he's more about making recipes available to everyone. But, when he was young, he did.
Tbh in the context you always can. It's fine to say "I used to think you were ______ but I've changed my mind bc ______". It actually shows that he's mature enough to understand his own past mistakes. He's not saying he (blanc) ever was a wally just that his (whites) youthful self felt that way due to ignorance of cooking
3:35 When he goes ”30 seconds! 30 seconds!…10 seconds!” 😅 no wonder the members of the crew went on to be succesful with having to adapt to that level of flexibility, and lets not forget the high standards!
I find the differences in manner in how they sit at the table eating quite interesting. Raymond neatness and sophistication, Marco eating one-handed leaning over the table. Is it just ‘busy young chef used to just snatching a few minutes to eat most days’ vs ‘boss, famous head chef and restaurant owner’, or is it deliberate on Marco’s part for both Raymond’s or the camera’s sake. Fascinating
The respect for Blanc and White is very high. I’ve always looked up at these two fine chefs. Always top notch, honest and open. White, nowadays I could simple watch all the time he’s so calm, just a delight and a gent. He was mad and wayward when he was young, he had so much to experience and in return give back. Same with Blanc and then to hand that to Gordon 😂. He’s like F this, F that 🤦♂️
That bit about cooking being a lie, fuck I love it. I love how philosophical Blanc is about everything, he's being poetic without trying to do anything.
i posted many comments bout Raymond Blanc looking like Chris De Burg umpteen times but garnered no likes.. I am so glad to know someone shared the same view 😉
surprised I haven’t seen this yet (the first part in young RB’s kitchen). really cool. I recently read that when Sacha Baron Cohen finished high school, he went to ask RB for a job. he told Sacha that he would be “too tall to work in the kitchen”. 😑 I had to look it up and he’s the same height as MPW. 😂😂😂 RB is hilarious!
nice to see young marco pierre white in this video clip! this is what reymond blanc's restaurant looks like in those years! i always wonder what it looks like during reading marco's menoir~!
What a clip. Ends with a fraction of a second showing Gordon Ramsay at the stove, a man who would elclipse the success of both featured chefs who moments earlier were haughtily toasting one another. Gold.
@@nintendad1166 Marco was the youngest chef to have 3 Michelin stars and the only one to give them back he literally trained Ramsay he’s definitely more successful. Do ur research
@@nintendad1166 lol so u think because Ramsay is tv famous he’s more successful? 😂😂😂😂😂 the best and most successful chefs in the world are unknown to most people
And as always, a knorr stock pot in the gravy. You can if you wish, or not, it’s all up to you. Because, at the end of the day, if you are happy with the taste that’s all that matters.
My God and to think that Marco Pierre White’s culinary monster was once Raymond Blanc’s kitchen assistant, respects to both. I am a chef, still young but with many years in haute cuisine restaurants and I would like at some point in my life to be able to reach at least one heel of one of these great chefs 🙏🙏🙏
MPW is a lovely human being and one of the best chefs to ever grace us with his knowledge. That said, it's pretty obvious from this video and others that he was very much looking for a father figure and fatherly acceptance in Raymond Blanc.
The first clip was when he was working under Raymond Blanc. The next was a tv show following Marco when he had his restaurant in London; Harveys. Taking a look back at Raymonds teachings.
The lighting fits the vibe for sure...very dramatic, sort of a police station/detective interrogation room scene with the shit flourescent overhead and the task lighting where the boys are working.
“For the first time in history, England has a chef that’s just as good as French chefs. And there’s no hard feelings!” The most French thing I’ve ever heard in my life
"You have a gift to throw things on the plate and they always look marvelous". Man if you watch Marco's video that shit is so true. He barely puts any effort and ends up making the most delicious looking dishes
@@maxcream6726 I'm not sure but Andre did his training at the Grand Hotel in Roanne, central France, then later at the Grand Cannes Hotel Martinez before eventually moving to England, that's all I know.
Raymond Blanc looks all sunny and open while his Apprentice Marco Pierre be all Rock starish personality. its a weird how their personality are different 😅😅
Respect Raymond Blanc! This is the man who taught Marco Pierre White how to teach Gordon Ramsey how to make himself cry.
Crying was Gordon's choice
He taught Gordon Ramsey how to make himself cry
Marco did not make Gordon cry, Gordon made himself cry; that was his choice to cry.
💀
Marco Pierre White is in his own League. He knew how to make someone choose to cry before and not becsuse of Raymond..
Always two there are, no more, no less. A master and an apprentice.
The most relevant comment
@@98fr0stbyte8 i think its a bot. they keep commenting the same on mpw / gordon ramsey vids as well
Raymond Blanc- Darth Plagueis
MPW- Darth Sidious
Gordon Ramsay- Darth Vader
Okay Master Yoda
"Have you ever heard the tragedy of Darth Raymond the Blanc?"
This is mind-blowing. Never once thought about who Marco's mentor was.
It’s scary that he worked with practically all the 2-Michelin star chefs in England at the time.
The only ones he didn’t work for were Michel Roux (who had the same menu as Albert Roux back then) and Bourdin at the Connaught.
Albert Roux, Nico Ladenis, Pierre Koffmann and Raymond Blanc.
You should listen to him at Cambridge talking about his early life.
Marco was the best ever highest ranking English chef.
Kush from "Sorted Food" channel worked under Raymond Blanc.
his 'on the fly' abilities are next level
(I like that Kush explained that Blanc says you "sweeten" vegetables - not "sweat" - when gently sautéing them. that makes sense.)
in a BBC episode of Blanc, he's using a spatula that isn't balanced (i.e., can't be perched on the pan/handle to not drip).
Blanc says "WHO would design such a thing?!? WHY was this ever SOLD?!?" and then he looks at the name name on the spatula ... and laughs: "Oh it's mines. That's bad. This is bad."
If you're really interested in Marco he wrote an autobiography "The Devil in the Kitchen"
This is as close as we’ll ever get to an apprenticeship program that mirrors the Order of the Sith Lords.
you mean order 66?
that’s how guilds have worked for centuries, if you learn anything you always have a master.
@floridaman5125 lol, no shit.
@floridaman5125 Honestly Episodes 7/8/9 are my favorite and i grew up watching star wars.
You people these days, honestly... If it isn't a reference to a pop culture franchise it isn't worth saying, is it.
Even as an apprentice, MPW still emitted the rockstar aura. He's truly a rockstar chef.
If I didn't have context on this video and saw them sitting at the table I would have thought he's the teacher
I find him needlessly arrogant. As in full of himself. But in later videos he's better tempered. Maybe fatherhood brought him to ground level?
@@barryschwarz I think once he realized he always has to play catch up to other critics, he began to pull out of that arrogance.
Because he has a more dominant personality. Some who knows nothing about food sits next to Raymond with the same personality you’d think the same.
Because the first clip is of RBs kitchen and is a good few years before the second clip of them eating a meal together.
The second clip of them eating the dish is after MPW had his own restaurant and is already a big success, hence why they are filming him in the first place.
Everyone seems to be missing that information. MPW has confidence sure, but that is only long after leaving Blanc's restaurant.
It's funny how nowadays "home cook" Marco Pierre White does no longer care about the looks of his food but focuses entirely on the taste, while Raymond Blanc tells him in this video that his food always looked great but lacked taste. Really says a lot about where you're starting out from and where you eventually end up in the process.
yes because food originally since creation is all about taste and comfort.
Modern times created this nonsense about how minimalistic and artsy it was, which is we Asians don't give af about extravagant presentation.
There is no need to compensate for the taste. "if you don't like it, you don't eat". There's little to no tolerance when it comes to majority of Asian cuisine, especially south east asia.
Not trashing the europe style, just explaining the practical and pragmatic mindset in a different part of the world.
@@BenRover2961 I guess it's a global phenomenon that due to social media everyone has to capture their flashy/fancy food on picture. I still think that basic European kitchen, especially French/Mediterranean cares greatly about the taste and quality of product and to a much lesser extent about the presentation.
@@BenRover2961I partially agree with you. But we Europeans also have a saying: the eye eats first. Presenting a food is crucial in making it appetizing. Not caring at all how the food looks is the territory of beasts, if animals. Animals don't care about presentation. But we are humans, we are above that. We are gifted consciousness and word. Food is life. You might as well try to enjoy it all the ways possible. I'm not talking about high class fancy shamncy stuff, I agree that is stupid, but, a basic level of presentation is crucial.
@@CaptainPupu 'We europeans' - lol, silence eurotrash. Don't you guys have another financial crisis or civil war to fight? Stop holding yourself out as being cultured simply due to being born in Europe.
"But we Europeans" So apparently , you speak for all europeans , ALL + 600 million of them..... Good to know ! 🙄 @@CaptainPupu
Blanc is like the Socrates training Plato, who in turned trained Aristotle. The last one ending being the most famous of the three.
"famous" being the operative word. Gordon is talented, to be sure; however, he is now a "movie star" of pranks in the culinary industry. While having fun always has its place, it is embarrassing to watch him be a sellout and clown the professional chef position. He has lots of restaurants and lots of responsibilities to be sure, but he is tarnishing the preciousness of his hard earned classical skills. Just my opinion.
It’s amazing the level of self confidence Marco has, even just as an apprentice to Blanc.
When they are sitting and eating is much later on at Marcos own restaurant Harveys, it's not while he's still an apprentice to Blanc.
Quite so.@@Rel4xingchill
He was actually Blancs Jnr Sous in the first video, a long way past an apprentice.
Even as apprentice, Marco looked completely in charge. He probably mentored his mother after he was born.
you could have gave birth to me or you couldnt have....
it was your choice
Don't mean to ruin the tone of your comment but Marcos Mother died when he was still a small child and it affected him afterwards.
@@christophermercer8791 you absolutely ruined the humor of the situation.
@@princesurein7275it’s was your choice that the joke is ruined
@@rickylean2040 I like ruining jokes, at least something gets ruined.
Raymond knew 6 years before Marco got his 3 stars
The manior kitchen was 95% staffed by French chefs who thought the English chefs were awful and made their lives hell. All accept Marco who they were simply terrified of and didn’t know what to do with. He used to go out after work wearing leather dungarees and aviator glasses, totally mad and totally brilliant
not saying u are lying, but genuinely curious, how do u know this?
@@changboogersource sited as : Trust me bro
the first part seems familiar, but the part about going out and going out in that clothing i had never knew of before. i am also curious about their sources or if they were making some sort of joke.
@@oliverhunter9495 interesting, that it seems to be real, and that the link will not post. unfortunately, i could not find the article or link. do you have a year? i could only find the 2018 interview marco pierre white did with geraldine fitzpatrick
@@guitarplayer30001 it won’t let me attach the link for some reason. It’s an article from the Irish times. It was called how I survived the man who made cheffing sexy
That's gotta be the best feeling. You serve your mentor a meal and he tells your it's 3-michelin star quality, which Marco eventually got. That's a good teacher. I'm sure he was very mean 🤣
He gave them all back!!
so we've seen gordan ramsey under Marco Pierre White,
now i need Raymond blanc as an apprentice under his master... how deep does the rabbithole go
Antoine Marchand. Good luck finding it on tape however!
Go back far enough and you’ll find that master is the apprentice of Gordon Ramsay
Raymond was a self taught chef
now we need the next follow-up with Raymond Blanc and his mentor
I was thinking the same thing, I found this off the back of young Gordon under Marco.
Let's see how far back this master/apprentice tradition with these guys goes.
That would be andre chavagnon, he employed raymond as a waiter then trained him up to be a chef...unfortunately he died in 2017
@@itsWelshy It'll keep going back to Ancient Rome
Raymond Blanc, the renowned French chef, was influenced and mentored by Fernand Point, who is often considered one of the greatest chefs of the 20th century. Fernand Point was the chef and owner of the iconic restaurant La Pyramide in Vienne, France, which was known for its innovative cuisine and role in shaping French gastronomy. This guy is like 1 of 7 culinary masters.
He’s self trained actually.
The last few seconds of this video are enough to make you scared about how good he is on cooking. Making/correcting a sauce, the hardest part of french cuisine, tasting, seasoning, calculating residual time and communicating with the brigade in a matter of seconds. It's unbelievably talented.
Not really. Have you ever worked in kitchens? This sort of stuff is fairly common and very much expected. It's not talent at all. It's literally a basic job requirement.
@@claremontcowboy7409you’re telling me that its a basic skill to correct a sauce in less than 30 seconds and have it be a top tier sauce suitable for fine dining that will eventually earn a world renowned reputation. You’re in your own ass if you think thats a simple skill
@@nikolaigogleo7507 it’s actually pretty common of any head chef dude. That’s literally the job. The standard of food just depends on the restaurant. That’s the “talent” part, is making and creating a delicious menu. Running a brigade happens everywhere.
@@claremontcowboy7409 Not the sauce he's making,...next level and the complex timing of NUMEROUS ingredients that go into every single order that has to be PERFECT, not "Good" like 98% of restaurants people eat at. this is NOT "Pub 99"....lol'
It's amazing that the bloodline of such calm and calculated chefs eventually gave birth to Gordon Ramsay.
🤣🤣
Have you not heard them shouting in service?
Calm lol
Feel free to have a look at how much calm and calculated Marco was in his prime.
Ramsey only shouts for dramatised TV, watch his Uk kitchen nightmares and he’s loads calmer
Everyone should read Marco Pierre Whites book White Slave. He talks about the French kitchens (in England) which he worked through and his life. He’s an unwell person in my opinion but this sort of brain, mind, spirit, drive was the only way he got to the level he did. An absolute genius but also someone I think is deeply troubled. Still the greatest living chef England has ever had.
I don't think he's actually troubled, though he certainly probably has his own demons after going through what he did to achieve success.
Just bought cheers
@@danielstoddartI certainly probably know what you mean.
Troubled? Its putting it mildly but also diminishing his strength. He survived the abuse of an uncaring family to adopt the family of a kitchen to then be subject of the cocaine fueled entitled ego maniacs of 80s French head chefs only to discover he was better than them. What kind of man comes out of the other side of that? Its an interesting question.
I can’t imagine his book being better than his interviews. His interviews are captivating.
The best thing about MPW is that he never bad mouth any one he learned from even after being the legend we all know.
Marco is a genius. Like many geniuses, they have huge egos, are eccentric and hold their teammates to the highest level of accountability.
most of those that are genuine geniuses are bordeline autistic not that they have huge ego . but basically they dont know how to interact with people and most of the time its basically seeing how stupid others are lol. imagine yourself in a society of chimps and monkeys . and you are the only one that knows how to do things .. and telling the others to follow and yet they cant comprehend . that will make u mad aswell lol. BUT in most cases people just have huge egos.
Geniuses have big egos? Nonsense. The egoic, eccentric geniuses are just the ones likely to become celebrities - since they're the most entertaining.
The reason Marco is rude is because he does not do what Raymond is doing here for him. Hell's Kitchen is just an extension of that kept alive through Gordon and is only entertaining if you pity it.
He does not have a huge ego
@@sageisrage Not now. Since he "retired" after his snub of Michelin, he's more about making recipes available to everyone. But, when he was young, he did.
Raymond has always been an inspiration to me. He has that true mentor spirit. No hubris just pure knowledge.
3:29 a wild gordon appears!
Called his former mentor a wally to his face.. balls of steel.
Raymond chose to cry about this after filming.
Blanc got the first dig in.
He can afford to do that after leaving and becoming his own boss and earning 2 michelin stars.
@@futureskeletons66669that’s true he did say his food was tasteless
Tbh in the context you always can. It's fine to say "I used to think you were ______ but I've changed my mind bc ______". It actually shows that he's mature enough to understand his own past mistakes. He's not saying he (blanc) ever was a wally just that his (whites) youthful self felt that way due to ignorance of cooking
3:35
When he goes ”30 seconds! 30 seconds!…10 seconds!” 😅 no wonder the members of the crew went on to be succesful with having to adapt to that level of flexibility, and lets not forget the high standards!
Amazing they preserve this material…thanks to everyone
Marco so smart so honest so humble. So lovely.
I could listen to this man talk for hours.
For those unaware, he also taught Heston Blumenthal.
Whoa
This chef taught the chef who made Gordon Ramsay cry
cycle of abuse haha
Gordon made himself cry…
@@andersmallingit was his choice
@@andersmalling his face lifts make me cry
@@AJ-xi4hbthe lines on his forehead make me cry
Love watching Raymond on the BBC shows he does, just a great Chef and Man to watch and listen to.
Right at the end to Ramsey, now you'll cry every night
Is that what he says?! I’ve always thought he said “we try every night”.
3:50 that is gordon ramsay right?
No mistake about it.
Yeah, he is adding a personal ingredient to that plate...his tears
Pure genuine friendship between a master and his apprentice
raymond blanc, what a wonderful guy.
Marco is like a gastronomy philosopher
Next recommendation from RUclips: Raymond Blanc as an apprentice
It's obvious that Ray had high respect for MPW, he just knew that oneday his padawan will be a legend, and he did become that and taught G Ramsey.
I find the differences in manner in how they sit at the table eating quite interesting. Raymond neatness and sophistication, Marco eating one-handed leaning over the table. Is it just ‘busy young chef used to just snatching a few minutes to eat most days’ vs ‘boss, famous head chef and restaurant owner’, or is it deliberate on Marco’s part for both Raymond’s or the camera’s sake. Fascinating
HOLY SHIT!!! THANK YOU FOR POSTING THIS FOOTAGE!!!
The respect for Blanc and White is very high. I’ve always looked up at these two fine chefs. Always top notch, honest and open. White, nowadays I could simple watch all the time he’s so calm, just a delight and a gent. He was mad and wayward when he was young, he had so much to experience and in return give back. Same with Blanc and then to hand that to Gordon 😂. He’s like F this, F that 🤦♂️
That bit about cooking being a lie, fuck I love it. I love how philosophical Blanc is about everything, he's being poetic without trying to do anything.
I loved the first minute. Never seen before. Have you any more clips of that programme?
From the 26th minute in this program: ruclips.net/video/dwVYl-CSoQE/видео.html&ab_channel=DanielWoodhouse
Check out Marco Pierre White’s autobiography he talks all about this period it’s fascinating.
Look at how Marco handles praise. Same way he handles criticism.
Even as an apprentice, Marco looks more of a boss man than Raymond, that's his charisma!
this is fcking incredible, Raymond said the EXACT frase marco years later said in another pogram, now thats knowledge.
Wow this is beautiful
Marco in action in the early years
3:34. Me microwaving a HotPocket
Ha ha, I thought Raymond was about to start belting out Lady in Red at some point.
i posted many comments bout Raymond Blanc looking like Chris De Burg umpteen times but garnered no likes.. I am so glad to know someone shared the same view 😉
@@edwardl.492100% he’s like his twin
Marco, always with the most impeccable dialogue
surprised I haven’t seen this yet (the first part in young RB’s kitchen). really cool.
I recently read that when Sacha Baron Cohen finished high school, he went to ask RB for a job. he told Sacha that he would be “too tall to work in the kitchen”. 😑
I had to look it up and he’s the same height as MPW. 😂😂😂 RB is hilarious!
nice to see young marco pierre white in this video clip! this is what reymond blanc's restaurant looks like in those years! i always wonder what it looks like during reading marco's menoir~!
The master impressed by the apprentice to the point were he no longer thinks he is the master
What a clip. Ends with a fraction of a second showing Gordon Ramsay at the stove, a man who would elclipse the success of both featured chefs who moments earlier were haughtily toasting one another. Gold.
Lol Marco is more successful chef than Ramsay
@@rommelthedesertfox3089oooooh kaay
@@nintendad1166 Marco was the youngest chef to have 3 Michelin stars and the only one to give them back he literally trained Ramsay he’s definitely more successful. Do ur research
I'll do my research. Here's what I want you to do. You go ask 10 random people who they've heard of.
@@nintendad1166 lol so u think because Ramsay is tv famous he’s more successful? 😂😂😂😂😂 the best and most successful chefs in the world are unknown to most people
And as always, a knorr stock pot in the gravy. You can if you wish, or not, it’s all up to you. Because, at the end of the day, if you are happy with the taste that’s all that matters.
My God and to think that Marco Pierre White’s culinary monster was once Raymond Blanc’s kitchen assistant, respects to both. I am a chef, still young but with many years in haute cuisine restaurants and I would like at some point in my life to be able to reach at least one heel of one of these great chefs 🙏🙏🙏
MPW is a lovely human being and one of the best chefs to ever grace us with his knowledge. That said, it's pretty obvious from this video and others that he was very much looking for a father figure and fatherly acceptance in Raymond Blanc.
Ok,now I want to see Raymond Blanc as an apprentice and his teacher
The first clip was when he was working under Raymond Blanc. The next was a tv show following Marco when he had his restaurant in London; Harveys. Taking a look back at Raymonds teachings.
1:22 onwards is Marco’s own show and by this point he had 2 stars at Harvey’s so was no longer an apprentice
The lighting fits the vibe for sure...very dramatic, sort of a police station/detective interrogation room scene with the shit flourescent overhead and the task lighting where the boys are working.
“For the first time in history, England has a chef that’s just as good as French chefs. And there’s no hard feelings!” The most French thing I’ve ever heard in my life
ReMARCOble! 3 Michelin stars ,and he gave them back ! Marco is fabulous and his vegetable lasagna
2:44-2:53 Marco got super Saiyan vibes
The passive aggression in the to and fro between them is bristling.
What a mentor! 😇😇😇
Was that Gordon at the end? That's definitely him, right? LOL
Wow so beautifully put
learning about Marco Pierre White then learning about Raymond Blanc is like learning about Darth Sidious then learning about Darth Plagueus.
Cosmetically stunning, but then something is missing... Again proving the old adage that form follows function 👌🏿
If you read MPW's book - The Devil in the Kitchen. You'll learn in great detail of Marco's apprenticeship under Raymond Blanc.
Back before the war broked out I was a saucier in San Antone.
Raymond Blanc ❤
Fast forward to today and french cooking has nosedived
It hasn't. At all.
Raymond Blanc being the mentor of Marco Pierre White makes a very nice word joke.
I want to watch more videos like this. What should I search
His problem was the taste, then Marco discovered the knorr cube paste secret and broke through with unbeatable taste
Amazing video. Great find.
This is before Marco started using Knorr stock pots…
Ingredients: Water, salt, flavourings, beef fat (beef fat, antioxidant (extracts of rosemary)) (5.2%), yeast extract, beef stock powder (2%), potassium chloride, gelling agents (xanthan gum, locust bean gum), caramel syrup, maltodextrin, sugar, carrots †, lovage root †, sunflower oil, beef powder (0.1%), leek †, parsley †. †Sustainably grown
Masters at work.
That has to be the most polite conversation between a French man, and an English man iv ever seen 😂
Raymond Blanc = Darth Plagueis
Marco Pierre White = Darth Sidious
Gordan Ramsey = Darth Vader
Always Rule of Two
"You have a gift to throw things on the plate and they always look marvelous". Man if you watch Marco's video that shit is so true. He barely puts any effort and ends up making the most delicious looking dishes
The only tears I felt is because of how young we all were...
This is as far back in the Gordonverse as you can get
Now I want to know who was Raymond Blanc's teacher 🙂
André Chavagnon
@@blackie75 And who was Andre's teacher?
@@maxcream6726 I'm not sure but Andre did his training at the Grand Hotel in Roanne, central France, then later at the Grand Cannes Hotel Martinez before eventually moving to England, that's all I know.
Seeing MPW, I've always wondered why he wasn't concerned about his hairs falling down his dishes :)
Raymond is the man.
Thank you chef
They are gems of the 🌎
Raymond Blanc looks all sunny and open while his Apprentice Marco Pierre be all Rock starish personality. its a weird how their personality are different 😅😅
Heston Blumenthal worked for Raymond Blanc the same time as MPW.
Wow. What a treat. Insight into the Ramsay pedigree.
So much happening on this clip. Interesting about ”the lie”, and it’s still true today.
Thank you chef
- MPW
why isnt marco using norr stock pot in these scenes?
Separated at birth Raymond Blanc and Dudley Moore
"The other day, this bloke came up to me in a restaurant..."
"Chef should I put in a Knorr stock pot??"
You couldn't hide it Marco. You STILL thought Raymond was a wally. You made the little fella reach out for the toast at the end too........
😅
It was a jest between two chefs Marco respected the hell out of Raymond he was a his master after all
Bro the lore of arrogance, kindness, and compassion being passed down from one to the next (Currently Gordon) is so entertaining
Pretty sure raymond may be one of the most wonderful people in the world
So is Marco
The item on the tray at 1:17 looks like a Sontaran from Dr Who.
I am happy that Raymond survived his criticism of MPW...