@@Tacet137 Sure, but philosophising about a topic involves thinking about it beyond the usual extent, it involves abstracting it and drawing out insights... which a lot of people would say is 'overthinking it' depending on the context. Hey don't get me wrong, I loved hearing Marco's thoughts. Just it's a bit of a contradiction is all. (also not trying to be pedantic, just maybe you're not a native English speaker but the word you were looking for was 'thought', I know I'd always rather be told and get to learn)
@mitchpoole179 I know I’m being pedantic, but more importantly he hadn’t had enough and handed his Michelin Stars back. He moved out of the kitchen, so wasn’t cooking any more as such, so felt it disingenuous and dishonest to keep the stars on the door of the restaurant. Equally amazing sentiment in my opinion.
@@kevansnuggs5482 It shows how much he respects them, not everyone is willing to give up something such as that. Shows great humility if what you say is true.
@@click8708 For a man who is often observed as arrogant, rude and misogynistic I think you are right. As an outsider and just a fan of cooking and watching chefs it’s clear top level chefs have a weird love/hate relationship with Michelin Stars. There is a great RUclips video with Marcus Waring talking about the madness of Michelin Stars and the pursuit of perfection. There’s also a video about Marco giving back his Stars if you’re interested.
So interesting to see the young Gordon Ramsay in the kitchen with Marco. These are words of wisdom. For life...not just from a chef. He is the GOAT as far as I see.
@@jemsbe24 Cellulose acetate is significantly degraded in soil in just a few weeks and is capable of biodegrading in sea water. You can feel free to look up more on the material now that I recalled the actual name of it. Cellulose is readily bioavailable to most insects and microorganisms, and is degraded by the environment itself, like UV rays and water activity.
@@moos1n they take years to be broken down into microplastics, and contain harmful chemicals including carcinogens which seep into the environment around them. Oh, and they pose a danger to wildlife if swallowed. Regular cigarette butts aren't biodegradable, which is why some companies have started claiming to make biodegradable ones. Even these ones have a significantly negative impact on the environment when littered though. Use a bin.
@@ElementsMMA All cooks/chefs that earn more than a surgeon are by definition, overrated. Same goes for other professions that have no impact on life expectations.
Absolutely the man has been through the ringer he took his licks and fought all his life to reach the top doing what he does now doesn't diminish his accomplishments I mean hell the guy gave away his Michelin stars back because he didn't need them anymore he proved it to himself that he could achieve it and that's all he needed
Well, and they do make everything better. But that's mainly because of the MSG. Personally I just add pure MSG, but that's just me. It's your choice really.
@@kevinf8439 pure MSG can be difficult to come by locally, whereas Knorr products are in pretty much every corner shop up and down the country. I use their Aromat seasoning in a lot of my own cooking because it's so easy to find.
“A businessman works with their head, a craftsman, with their head and hands, an artist, with their head, hands and heart.” Marco himself told me this.
I think Marco speaks like an artist, because cooking in an art form. I love food, but I love making music too, and I think a lot of what has been highlighted in this video translates to any creative endeavour. Keep it simple and honest, because your audience can tell when something is contrived and overly complicated for the sake of it. Less is more, it's not a cliche!....if you're unsure though, add a knorr stockpot.
He has already achieved more in his 30s than what most people would in their entire life time. Now he is just chillin', doesn't have to prove anything to anyone.
he 's a a f'ing cook?! most. people have chiildren famalies ect..they go to college bl bla bla...bu t he's A COOK! dont be daft saying BS like this ..filling the world s atittude wiith anti life toxiciicyt fart face
holy shit as a musician I feel so understood by this genius chef the masters have always mastered simplicity the work is an extension of ourselves, if we don't love our own work we can never be happy it doesn't matter if you want the dream. sometimes the dream fucking chooses you
this applies everywhere dude. literally go watch a steve jobs video: he bangs on about simplicity and focusing on doing a few things right. All the geniuses no matter the discipline think the same way.
I've heard MPW speak many times, and this just reinforces my view of someone who, considering he left school at 16, is remarkably at ease with the English language, making his points with fluency and precision while conveying passion at the same time. This is why it's not just because of his status as a celebrity chef that I enjoy watching his cooking demonstrations.
The most schooling you really need is anything up to 16 anyway. After that, it's just a waste of time unless you're interested. You're set as long as you can read, write, and do basic math. I'm a creative person, and I wish I had spent the years from age 16 and onwards focusing on creating and learning how to market myself. Many of the wealthiest, most successful people left school at 16.
When I go out to eat, I don't look for food I wouldn't or can't make, I just look for something that I think I would like turned up to 11, and I think that's what Marco's restaurants were like, simple delicious pushed to its limit of perfection, went to plenty of quiet restaurants like that.
@Brian He said "success is bourn out of luck, you have to take every chance you get". Not everyone gets chances, or if you get chances not everyone gets the same chances. Attitude is relevant yeah but so is for example poverty, disabilities, depression. You don't make yourself lucky, you persevere as best you can with what you have.
I would add that luck is where opportunity meets preparation. We can have luck/opportunity come to us, but if you are not prepared to do something with it, it blows away. Don't sit on your bum, take the time to learn or practice whatever you're interested in, and persevere. It's not always easy.
@@500dollarjapanesetoaster8 It's not, luck is when you're lucky. Laziness is a myth/lie designed to prompt no further scientific analysis of peoples behavior. Any neuroscientist could tell you about this. A persevering mindset is also luck, you were born with a brain capable of that. All Brains have some plasticity and can be "molded" to a certain extent, but you can't positive think your way out of ADHD or autism or depression etc. Some people are good at math some people are good at music some people are good at athletics. Just like how if you're born with short legs you could never outperform Usain Bolt, if your brain isn't structured for math you could never be the next Einstein etc. The point isn't "don't try hard". The point is to accept that everyone is different, including yourself, and work to understand the science and history of human nature and apply that knowledge to your own life and values.
"If you want to put that much parsley on a plate go and work at a f*cling florist." He was one of the few tv chefs of the day that was respected in the trade.
Marco Pierre White in my opinion is the philosopher of food/culinary arts. He integrates culinary knowledge with respect and adding his own flair to his food. I admire his work ethic and his humble approach to work/food. Tough as nails, but soft spoken. Overall I love how his message can be applied to our lives and not just about cooking/gastronomy.
Even though what he's saying is about food or the restaurant business, a lot of what he's saying is my philosophy towards creative writing. I try to keep things simple, I tell the stories that *I* would want to read and I know that the people behind me are the ones making my dream come true.
@@nathancooper1 The angle of the camera makes it look so small. Just funny seeing so many people in a tiny space, totally focused, squeezing past each other.
Make stuff that you want is the single best advice any artist could ever hope to hear in their life. You don't know what other people want, you know what you want.
Life will present you with opportunities, You must take advantage of it, whether you want them or not is irrelevant. You don't know that until you achieve it.
I'm just gonna say using Just by Radiohead at the end was genius. They're true artists/geniuses as well, and all of this can be said for their music. It sounds really complex, and if your read into the theory too much some of their songs are, but 95% of the time their songs are actually pretty simple. Honest writing, amazing lyrics, often very basic chords, none of it gets over complicated for the sake of it. Just is one of their simplest songs component wise, but it punches and bites and gives you a real insight into them as people. Plus the whole message, "you do it to yourself, just you, and thats why it really hurts/you and no one else", really applies to success in any aspect of life, regardless of how you measure it.
"Cook food *you* want to eat" is great advice for any artist. Don't worry about what people want from your art. Write books you want to read, make music you want to hear, etc. What he says at 0:42 is also great insight.
That was half of his claim to fame lol. Yes, he's a complete madman of a chef, but if he hadn't looked so good while doing it, I don't think he'd have gotten nearly as much attention.
@@optimisticnihilist3417 that's true. good looking people wouldn't get away with half as much shit as they do if they hadn't lucked out on the genetic lottery
That is true about the bacon and eggs. I have worked alongside famous artists, and I made as best of bacon and eggs as I could every morning. In whatever facet they came in, I always tried to refine my craft with them. I currently cook them in a sandwich with bread toasted in a pan with a little butter, then I cook my bacon in the same pan. I make it as crispy and reddish brown as I dare, then use the leftover bacon drippings to cook the scrambled eggs. I usually turn the pan off at this stage, because I’ve used a consistent medium heat for the toast and bacon, and the pan is already hot enough as it is. I don’t bother scrambling my eggs beforehand, as I prefer to just crack them into the pan and stir steadily, cleaning the bottom of the pan as I go. I cook the eggs until they have almost a country omelet texture, but are still fluffy. Then I season at the end and dump them onto the toast with my crispy bacon, a slice of cheddar cheese and the other toast. Delicious. I’m sure others would have more extravagant ideas for bacon and eggs, but that’s just my personal preference.
I’ve watched all the video and the last few seconds at the end make say: You can be an amazing chef but the world is not your ashtray. Extinguish it and take it home
![Chris Langan - The Interview THEY Didn't Want You To See - CTMU [Full Version; Timestamps]](http://i.ytimg.com/vi/9miVG2xT5jY/mqdefault.jpg)
"Don't overwork it."
"6 days a week, 18 hours a day."
Hahah well I think when he said "don't overwork it" he's talking about the dish. He's saying don't make dishes too extra.
And then he also says 'don't over think it'... and yet we just listened to him philosophise for a good 2 minutes
@@1882osr so you never thinked for more than 2 minutes in your life?
@@Tacet137 the average tiktok addict.
@@Tacet137 Sure, but philosophising about a topic involves thinking about it beyond the usual extent, it involves abstracting it and drawing out insights... which a lot of people would say is 'overthinking it' depending on the context.
Hey don't get me wrong, I loved hearing Marco's thoughts. Just it's a bit of a contradiction is all.
(also not trying to be pedantic, just maybe you're not a native English speaker but the word you were looking for was 'thought', I know I'd always rather be told and get to learn)
“Respect mother nature”
*flicks cigarette butt into the same lake he’s fishing out of*
lmfao I'm dying, great catch!
"No, I did not flick it. It was it's choice to be flicked....Don't overthink it..."
he said "respect that mother nature is the true artist", its not that funny if you add the entire sentence
Top G music plays
Twatish behaviour I thought.
I watched this while microwaving a hot pocket.
That was your choice, really
It's your choice..😂
You better have added a knorr stock pot on that.
I’m about to prepare myself a nice bowl of delicious cereal
simple = perfection
Marco - genius. Youngest chef to ever get 3 Michelin stars, then decide he'd had enough and just give them back.
@mitchpoole179 I know I’m being pedantic, but more importantly he hadn’t had enough and handed his Michelin Stars back. He moved out of the kitchen, so wasn’t cooking any more as such, so felt it disingenuous and dishonest to keep the stars on the door of the restaurant.
Equally amazing sentiment in my opinion.
@@kevansnuggs5482 It shows how much he respects them, not everyone is willing to give up something such as that. Shows great humility if what you say is true.
@@click8708 For a man who is often observed as arrogant, rude and misogynistic I think you are right. As an outsider and just a fan of cooking and watching chefs it’s clear top level chefs have a weird love/hate relationship with Michelin Stars. There is a great RUclips video with Marcus Waring talking about the madness of Michelin Stars and the pursuit of perfection. There’s also a video about Marco giving back his Stars if you’re interested.
So interesting to see the young Gordon Ramsay in the kitchen with Marco. These are words of wisdom. For life...not just from a chef.
He is the GOAT as far as I see.
@@RevofOne Marco was a great chef once. Now, he's an incompetent sellout.
That cigarette butt shot straight into that lake/river had me dying
"Mother nature is the true artist"
that's how you fish for smoked bass
Probably a non filtered ciggie, but yeah.
Ai
You can achieve anything you want in life... with a Knorr stock pot.
That is damn truth because those were the best thing ever and not having them now is fucking hell. What the hell, @knorr ???
Classic
a knorr joke, wow so funny
@@GuiltyBystander8 OK grandpa
I use Knorr lamb stock pot to change my brake pads
Mother nature is the artist
*throws cigarette at mother nature*
Cigarette butts are actually made of thinly spun wood fiber, wrapped in some paper, so it's entirely biodegradable, being all cellulose.
@@moos1n i couldn't find anything supporting that statement
@@jemsbe24 Cellulose acetate is significantly degraded in soil in just a few weeks and is capable of biodegrading in sea water. You can feel free to look up more on the material now that I recalled the actual name of it. Cellulose is readily bioavailable to most insects and microorganisms, and is degraded by the environment itself, like UV rays and water activity.
That's just how the French show their appreciation
@@moos1n they take years to be broken down into microplastics, and contain harmful chemicals including carcinogens which seep into the environment around them. Oh, and they pose a danger to wildlife if swallowed. Regular cigarette butts aren't biodegradable, which is why some companies have started claiming to make biodegradable ones. Even these ones have a significantly negative impact on the environment when littered though. Use a bin.
Ramsay says some of these lines word for word, you can tell how much influence marco has had on him.
Both great chefs but both incredibly overrated
@@ElementsMMA always that one guy
@@ElementsMMA All cooks/chefs that earn more than a surgeon are by definition, overrated. Same goes for other professions that have no impact on life expectations.
Ramsey was Marcos understudy...
@@ElementsMMA Overrated compared to what?
Marco paid his dues. He's an old guy. If he wants to shill Knorr stockpot I think he's earned that right. It's still amusing to poke fun though.
Absolutely the man has been through the ringer he took his licks and fought all his life to reach the top doing what he does now doesn't diminish his accomplishments I mean hell the guy gave away his Michelin stars back because he didn't need them anymore he proved it to himself that he could achieve it and that's all he needed
Well, and they do make everything better. But that's mainly because of the MSG. Personally I just add pure MSG, but that's just me. It's your choice really.
@@kevinf8439 pure MSG can be difficult to come by locally, whereas Knorr products are in pretty much every corner shop up and down the country. I use their Aromat seasoning in a lot of my own cooking because it's so easy to find.
@optimisticnihilist3417 that's true! Usually you have to get it from Asia markets or in high volumes on amazon
Lol those videos are good man theres nothing to poke fun at
‘You don’t know if you want your dreams until you achieve it’
A profound little nugget there I’ll ponder on!
Be careful what you wish for sentiment
“A businessman works with their head, a craftsman, with their head and hands, an artist, with their head, hands and heart.”
Marco himself told me this.
I think Marco speaks like an artist, because cooking in an art form. I love food, but I love making music too, and I think a lot of what has been highlighted in this video translates to any creative endeavour. Keep it simple and honest, because your audience can tell when something is contrived and overly complicated for the sake of it. Less is more, it's not a cliche!....if you're unsure though, add a knorr stockpot.
I like making lovey times same process
He's a Jackass
Same, I was comparing everything he said to everything I've learnt from designing and music, makes total sense.
gonna make banger tunes with my knorr stockpots
@Citius60 hope the irony isn't lost on you there
He has already achieved more in his 30s than what most people would in their entire life time. Now he is just chillin', doesn't have to prove anything to anyone.
@COMMIE I've seen you on multiple cooking videos saying the same comment. What is your crusade against cooking about?
he 's a a f'ing cook?! most. people have chiildren famalies ect..they go to college bl bla bla...bu t he's A COOK! dont be daft saying BS like this ..filling the world s atittude wiith anti life toxiciicyt fart face
@Citius60 cooking pointless? bro if there is someone important is the medic, the engineer and the cook, the rest can be throw away into space.
@Citius60 pointless?
@COMMIE Sir, this is a Wendy's.
holy shit as a musician I feel so understood by this genius chef
the masters have always mastered simplicity
the work is an extension of ourselves, if we don't love our own work we can never be happy
it doesn't matter if you want the dream. sometimes the dream fucking chooses you
the first 2 lines of this video changed the way I wrote music instantly
this applies everywhere dude. literally go watch a steve jobs video: he bangs on about simplicity and focusing on doing a few things right. All the geniuses no matter the discipline think the same way.
Actually an insane amount of wisdom in this short clip. Thanks for putting this together, it's amazing. :)
It's so funny seeing Gordon Ramsay as a background extra in old Marco videos
I like the bit "The secret of cooking is understanding when to stop cooking" then proceeds to cook nonstop 18 hours a day, 6 days a week!
He's saying don't add too much/overcook the food in the dishes you cook. He wasn't talking about hours he's working or time spent learning.
@@MrDazzlerdarren exactly.
Not too bright Rory.... Are you?
It's hilarious to see Gordon looking so meek when working for Marco. :D
0:45 they accept and respect that mother nature is the true artist but liters a cigarette butt into the water
I've heard MPW speak many times, and this just reinforces my view of someone who, considering he left school at 16, is remarkably at ease with the English language, making his points with fluency and precision while conveying passion at the same time. This is why it's not just because of his status as a celebrity chef that I enjoy watching his cooking demonstrations.
The most schooling you really need is anything up to 16 anyway. After that, it's just a waste of time unless you're interested. You're set as long as you can read, write, and do basic math. I'm a creative person, and I wish I had spent the years from age 16 and onwards focusing on creating and learning how to market myself. Many of the wealthiest, most successful people left school at 16.
Doesn't matter how alpha Gordon gets, Marco will always be his daddy, lol.
Gordon is an alpha, Marco is a Sigma
@@LadyINTJOfficial No such thing as a sigma.
@dstyer6128 no such thing as no such thing
Gordon is about as alpha as the guy in prison walking around holding other prisoners' pockets.
When I go out to eat, I don't look for food I wouldn't or can't make, I just look for something that I think I would like turned up to 11, and I think that's what Marco's restaurants were like, simple delicious pushed to its limit of perfection, went to plenty of quiet restaurants like that.
Yeah that's a really good way of doing it, you know you're gonna like the food, its just pushed to the very top quality
that radiohead bgm in the end really sealed the deal with this video love this a lot
Gordon Ramsay teaches you how to cook. Marco Pierre White gives you lessons for the afterlife.
He's so well spoken
"Success is born out of luck". Yes.
An extremely profound and honest statement.
@Brian He said "success is bourn out of luck, you have to take every chance you get". Not everyone gets chances, or if you get chances not everyone gets the same chances. Attitude is relevant yeah but so is for example poverty, disabilities, depression.
You don't make yourself lucky, you persevere as best you can with what you have.
I would add that luck is where opportunity meets preparation. We can have luck/opportunity come to us, but if you are not prepared to do something with it, it blows away. Don't sit on your bum, take the time to learn or practice whatever you're interested in, and persevere. It's not always easy.
@@500dollarjapanesetoaster8 It's not, luck is when you're lucky. Laziness is a myth/lie designed to prompt no further scientific analysis of peoples behavior. Any neuroscientist could tell you about this.
A persevering mindset is also luck, you were born with a brain capable of that.
All Brains have some plasticity and can be "molded" to a certain extent, but you can't positive think your way out of ADHD or autism or depression etc.
Some people are good at math some people are good at music some people are good at athletics. Just like how if you're born with short legs you could never outperform Usain Bolt, if your brain isn't structured for math you could never be the next Einstein etc.
The point isn't "don't try hard". The point is to accept that everyone is different, including yourself, and work to understand the science and history of human nature and apply that knowledge to your own life and values.
can't believe how much hard work and passion goes into these Knorr stock pods
Funny to see Gordon Ramsey there as his apprentice.
As a musician, writer and painter this is applicable to all arts.
1:52 "Don't overthink it, 'til you realise your dream" - flicks cigarette butt into the river.
after watching "the menu" this gives me the same vibe
The Menu is what would have happened if Marco didn't retire.
1:27 "If you make the best bacon and eggs in the morning, you will become famous".
Marco Pierre White (genius) 🤣
Dude achieved so much that he literally returned the Michellin Stars. Three of them - and he returned them all.
He is incredible.
“Don’t over work it, don’t over think it and you’ll realize your dream” flicks cigarette butt into the lake.
poetry, right there
In young Marco you can see the sheer dedication in his eyes, movements, you can't help but respect it
"If you want to put that much parsley on a plate go and work at a f*cling florist." He was one of the few tv chefs of the day that was respected in the trade.
Marco Pierre White in my opinion is the philosopher of food/culinary arts. He integrates culinary knowledge with respect and adding his own flair to his food. I admire his work ethic and his humble approach to work/food. Tough as nails, but soft spoken. Overall I love how his message can be applied to our lives and not just about cooking/gastronomy.
marco is the steve jobs of food. simple as that!!
The Chef from "The Menu" probably should've watched this.
his voice, the sound, perfect for the radio, perfect for voice-overs...
Hey, using the solo from "Just" as the outro for this well-put-together clip elevated it to another level. Well done, sir. Bravo.
Thanks so much and I appreciate the feedback!
Lol I noticed that too I thought I was hallucinating or it was in another tab
you do it to yourself, you do; that's why it really hurts ;)
Balance.. Quick …simple…quality…don’t reinvent…refine the truth …perfect delivery
"Success is born out of luck" I wanna cry, i have none yet.
The chef that looks like movie star with a presence to match
Did I just see the apprentice Gordon Ramsay.
no that is Rordon Gamsay
@@supertrolle9555 Rawdon gamsay*
@@OiNathann *Dongor Sayram
Even though what he's saying is about food or the restaurant business, a lot of what he's saying is my philosophy towards creative writing. I try to keep things simple, I tell the stories that *I* would want to read and I know that the people behind me are the ones making my dream come true.
Marco is the Goat, he's given birth to some of the greats
That kitchen scene is hilarious. All those chefs hunched over and shuffling around in such a tiny space, whisking and stirring things.
Why hilarious? How else would they do it? 😂
Yeh especially seeing a young Gordon not in charge and being quiet
@@nathancooper1 The angle of the camera makes it look so small. Just funny seeing so many people in a tiny space, totally focused, squeezing past each other.
"hilarious"? That's kitchen life mate.
Make stuff that you want is the single best advice any artist could ever hope to hear in their life.
You don't know what other people want, you know what you want.
This is why in my eyes he's il maestro. I swear I could listen to him read his morning paper and I would be excited.
That's a good point - you don't know whether you want something until you've got it.
He didn’t just throw a cigarette into the lake after saying that nature is the true artist, did he?
No, he didn't. That was just an hologram of him.
I think he didn't refer to the environment just that nature is the artist bruhhh
Investment is about self belief at whatever cost 💎
Marco Pierre White: We’re not inventing cuisine, but refining it.
Tide Pods: Hold my beer.
Tide pods are strange cuisine indeed.
You refine a dish by taking the recipe as it is and then add-a-lil-bit-o-oliveoil
love the radiohead snipppet at the ending
excellent advice for allot of life lessons here, Cheers Marco.
Life will present you with opportunities,
You must take advantage of it, whether you want them or not is irrelevant.
You don't know that until you achieve it.
the master oogway of cooking
The secret to coming is to when when to stop cooking. I felt that
Marco Aurelius
and after all that he will be remembered as knorr stockpot guy
memes dont last very long
I'm just gonna say using Just by Radiohead at the end was genius. They're true artists/geniuses as well, and all of this can be said for their music. It sounds really complex, and if your read into the theory too much some of their songs are, but 95% of the time their songs are actually pretty simple. Honest writing, amazing lyrics, often very basic chords, none of it gets over complicated for the sake of it. Just is one of their simplest songs component wise, but it punches and bites and gives you a real insight into them as people. Plus the whole message, "you do it to yourself, just you, and thats why it really hurts/you and no one else", really applies to success in any aspect of life, regardless of how you measure it.
and that little radiohead riff at the end was sweet to hear as well
"If you make a sauce too light it's like dishwater" sounds like hardcore lyrics of hard street life rap.
imagine marco was cast as the chef in "The Menu"
i dig that he's lighting his darts with matches like a real suave sunnofagun
I want this as my alarm clock.
Hes such a fucking rockstar
"Cook food *you* want to eat" is great advice for any artist. Don't worry about what people want from your art. Write books you want to read, make music you want to hear, etc. What he says at 0:42 is also great insight.
My favorite is whether you want it or not is irrelevant, you won’t know it until you achieve it.
“How he won 3 Michelin stars” is what the title means
Videos a bit too fast paced
Actually, Marco was pretty handsome when he was young
I'm down bad
That was half of his claim to fame lol. Yes, he's a complete madman of a chef, but if he hadn't looked so good while doing it, I don't think he'd have gotten nearly as much attention.
@@optimisticnihilist3417 that's true. good looking people wouldn't get away with half as much shit as they do if they hadn't lucked out on the genetic lottery
@@Ocean-lr6oz not the point I was making, but go off I guess
Yeah, he's gorgeous. Looks a bit like Timothee Chalamet
I like his saying 'Expect and Respect' it says alot
Very tasteful music choice at the end.
being WISE for 2 mins
Gordon Ramsay: " Ah yes my great BULLY !!! "
That is true about the bacon and eggs. I have worked alongside famous artists, and I made as best of bacon and eggs as I could every morning. In whatever facet they came in, I always tried to refine my craft with them. I currently cook them in a sandwich with bread toasted in a pan with a little butter, then I cook my bacon in the same pan. I make it as crispy and reddish brown as I dare, then use the leftover bacon drippings to cook the scrambled eggs. I usually turn the pan off at this stage, because I’ve used a consistent medium heat for the toast and bacon, and the pan is already hot enough as it is. I don’t bother scrambling my eggs beforehand, as I prefer to just crack them into the pan and stir steadily, cleaning the bottom of the pan as I go. I cook the eggs until they have almost a country omelet texture, but are still fluffy. Then I season at the end and dump them onto the toast with my crispy bacon, a slice of cheddar cheese and the other toast. Delicious. I’m sure others would have more extravagant ideas for bacon and eggs, but that’s just my personal preference.
Sounds delicious to me.
Simple. Elegant. Delicious.
I love what he said about Mother Nature is the true artist, and you’re just the cook
someone really needs to remaster that doc in HD
I like the way he speak out, very motivative and sounded intelectual.
This video: Marco Pierre White being an absolute genius for X amount of time
Next video: Marco Pierre White being batshit insane for X amount of time
Where is the knorr stockpot seasoning? He definitely strives for perfection cause packet seasoning is the secret behind every striving grate chef.
His appearance and demeanor would make him a great Bond villain. Certainly better than the last one.
Bond - "Do you expect me to talk?"
Marco - "No Mr. Bond, I expect you to dine!"
@@MasterClasster Marco didn't make Bond talk. It was his choice to talk.
Indeed I can proudly say my delicious Carrot-Apple-Ginger Soup that I love to cook in autumn and winter is an extension of my as a person.
Bro this guy is just straight badass
I know this is about food but there are just enough bits that parallels to cars
The “Just” Outro 🤌🏻
Have been trying to find whole series for years and still couldn't.
"make what you love to eat" *flicks cigarette butt into the meal*
Not to mention bouillon cubes, which cuts all the hard work he spoke so passionate about.
cook what you want to eat. the best advice probably in the cooking world
When it's not too much and it's not too little but more than expected than its Art.
Getting 3 stars is an attacking game,
while maintaining 3 stars is a defensive game. -- Marco Pierre White.
"I have a hair in my soup" "Problem?" "No, I love it!"
Gordon is the gym teacher, Marco is the drama teacher
What makes this video even better is playing Radiohead at the end of the video.
Marco could sell tinned soup for all I care. He’s earned the right.
The thumbnail to this video made me think it was an exhausted James Franco with a lack of sleep lol
I’ve watched all the video and the last few seconds at the end make say: You can be an amazing chef but the world is not your ashtray. Extinguish it and take it home