Ok, for him to come out and name those great chefs, who are at his level or surpassed him in fame and wealth and even in Michelin stars, and then say his stars are not his, but theirs, they won it... that's the height of confidence, height of satisfaction and security in one's achievement, and height of leadership to acknowledge your team in this way
yeah I definitely gained respect for him when he said that. Although I would be glad to never see what happened behind closed doors in that kitchen, lol
He is so humble about his achievements 😊. He never took or stole credit of others around him. He was the best and is the BEST!! Without Marco, great chefs would not exist
I don't know why I felt amazingly calm and happy when he said "Uw as the conductor, I was the composer". This man is just the epitome of everything brilliant!
Huge, huge kudos for Marco showing great respect towards all those other chefs working under him at Harvey's, and letting us know that it was his and their combined team efforts that helped him win three Michelin starts. What's equally great to hear is his 2020 shout out to Gordon Ramsay's contribution. As much as the press and social media like to stoke the fires of click bait trash, it's refreshing to know there are still proper, grown up, intelligent adults out there...like Marco.
I have great respect and adoration for MPW. I use many of his techniques and philosophies. I thank Anthony Bourdain for introducing him to me some 15 yrs ago.
Marco is such a great example of giving inspiration to not only chefs, but everyone who works in demanding jobs who has never been given a silver spoon in their mouth, or endless amounts of stock pots to begin with. It was his choice and only his choice to be a chef after falling in love with food and ready made sauce enhancing products.
Regarding the last answer he gives, I suddenly want a teacher to guide me and impart their knowledge unto me. I don't even care what it is about. Well, some things might not be up my alley, but you get my point
If he’d become a game keeper, that whole forest would have been one slick machine. Come autumn all the squirrel holes would be beautifully arranged, the birds would be prime quality, plump and well fed with shiny feathers and scattered on the trees with seemingly random elegance and the mis-en-place of the forest floor would be prepped for each day with a mixture of perfectionism and reckless abandon and a good number of unfortunate clumsy badgers, unwieldly rodents and confused bark beetles would have been relieved of service in the process for messing things up or looking somewhere or otherwise existing in the wrong way. Come hunting season the deer, pheasants, ducks and rabbits would all be lined up, clean, crisp and colourful and ready for service, with a “Yes Marco!” On their furry little lips and Marco would be like “... but Mother nature is the true artist - we are just the game keepers” possibly followed by a regretful “I hate being called a celebrity game keeper. The place of a gamekeeper is behind his tree!”.
Michael Lawson, Albert & Michel Roux, Pierre Koffmann, Nico Ladenis and Raymond Blanc... Those are some legendary mentors, no wonder Marco was destined for greatness and driven.
@@angellover02171 Actually Tom Hardy I think would be better than Fassbender. Tom Hardy is from that era of London. He grew up down the road from Harveys (marco's main, first restaurant where all the blood and tears occurred). Tom also has a spot on voice for doing Marco. He can also has that look of insanity. Bit of make up and slimming down and he would be good. Fassbender is too cleancut.
Personally, I've tried to work in his restaurant in Dublin twice, gave in two cvs, on by email, the other by hand, no reply, he bviously doesn't work there. So I've given up trying to be a chef, I've tried for the last few years, worked in one very good and well known seafood restaurant and then a couple of dumps. I find a lot of kitchen staff to be very negative and deflated, i only ever like around 2 or 3 people and its sad because i have to move on, i like these people i meet but then a couple of assholes always ruin it. Any you know what?, they could never cook, they had no passion, just bills to pay, they wouldn't let me cook anything to see how good i was and would watch over me even when i made a sandwich -- then i would go home and make pizza, pasta and focaccia to name a few. These guys couldn't make an omelette. They are very abusive environments and not at all like the wonderful places you see on tv like Raymond Blancs Le Manoir, more like Gordons kitchen nightmares... So i'm packing it in, i will always look up to guys like Marco, Keith Floyd, Bourdain, Rick Stein, Nigella, Gordon, Raymond Blanc, but i'll just stick with the home cooking. I don't believe in the justification of abusing your fellow man over some food. Okay, shouting, no problem with that, it happens, but ultimately the end result always has to be encouragement -- you never know how someone is feeling. We all have egos, and you can even have a chef with talent, but has no character and they think they are way better than they actually are, and very insecure people. They're so wrapped up, and non human, they never ask you anything about yourself, then you go home and cook better than they do. The best chef for me, is someone who really loves food, and people... so much so, that they are a joy to be around, they lift you up and everyone around them, and that is how you become successful, you lift everyone up and it shows in the end result, the food.
Gastronomy is a shit business, if you have any chance to do something else, do something else. You work insane hours for almost nothing, the demand and pressure are insane, you work when everyone else has their free time, so goodbye to all personal relationships, alcohol and drug problems are the norm... Seek your luck elsewhere, there is none to be found here.
@@fmac0417 Apparently, Heston did some short stint at one of Marco's places back in the 90s but it wasn't under Marco's supervision. Weird. I don't think Marco is lying but he definitely didn't mentor Heston the same way he mentored Gordon.
Heston was a rare situation where he did a lot of 'experience' type stints, not full time employment. He came from a pretty wealthy position compared to most chefs who came through under marco.
Well, if he keeps getting the same questions, then he'll keep giving the same answers. What do you expect? I found this interview very useful, since I've been curious about Marco's film. He also speaks charismatically and from his heart. A natural-born leader.
Why change the answer if all the answers are right and truthful. For me as an aspiring chef, his words are wisdom and his words should repeated for any chef out there who wants to be like him
A movie about Marco? Hell yeah, I'm in!!
link?
Its your choice!
@@dimitri6000 hahahahaha 👊
^
It’s gonna be called Pierre white The last Dish
his voice is like asmr to me
Marco is the epitome of British class.
He's the epitome of class period
Ok, for him to come out and name those great chefs, who are at his level or surpassed him in fame and wealth and even in Michelin stars, and then say his stars are not his, but theirs, they won it... that's the height of confidence, height of satisfaction and security in one's achievement, and height of leadership to acknowledge your team in this way
yeah I definitely gained respect for him when he said that. Although I would be glad to never see what happened behind closed doors in that kitchen, lol
The stars recognize the restaurant, not the chef, so he is just stating the fact.
@Icyy Hot Tell us how you really feel.
“I never won the stars in Michelin, they won the stars.”
Epitome of humility.
He is so humble about his achievements 😊. He never took or stole credit of others around him. He was the best and is the BEST!! Without Marco, great chefs would not exist
A true chef is a person who never boasts that they are a chef. Marco is definitely one of the true chefs.
I don't know why I felt amazingly calm and happy when he said "Uw as the conductor, I was the composer".
This man is just the epitome of everything brilliant!
I love this man, so inspiring
Huge, huge kudos for Marco showing great respect towards all those other chefs working under him at Harvey's, and letting us know that it was his and their combined team efforts that helped him win three Michelin starts. What's equally great to hear is his 2020 shout out to Gordon Ramsay's contribution. As much as the press and social media like to stoke the fires of click bait trash, it's refreshing to know there are still proper, grown up, intelligent adults out there...like Marco.
"A recipe is less important than a story, a recipe can confuse you, a story can inspire you"
What a profoundly humane interview.
He really doesn’t get the respect he deserves
He keeping it humble and simple
That's how true master chef act
true, we've been too kind to him
@@squeezemylizard6571 why u no like him
Sure he does, it's just that his heyday was 30 years ago, lol. But yeah, more people nowdays should know about Marco. He's a legend.
@@brandonsutton3714 like the legends before him, mostly Frenchmen in Britain, are now mostly forgotten.
Could listen to Marco speak for hours, so inspiring and wise
MPW: essentially a natural combination - as a chef, a cook - of a Beethoven and a Mozart. A remarkable creator.
bruhhhhhhhh a movie on this guy??? it will go down with the greatest!!! love this guy
I can’t wait to see this movie.
We need a biopic on Marco, we love him.
I have never had role models..BUT MARCO is one of them !
I have great respect and adoration for MPW. I use many of his techniques and philosophies.
I thank Anthony Bourdain for introducing him to me some 15 yrs ago.
"You know. That's my past." Such truth, such self awareness. Such humility. Chef Marco Pierre White is the epitome of a leader.
Love and admiration from the United States
He is the best.
Marco is such a great example of giving inspiration to not only chefs, but everyone who works in demanding jobs who has never been given a silver spoon in their mouth, or endless amounts of stock pots to begin with. It was his choice and only his choice to be a chef after falling in love with food and ready made sauce enhancing products.
Regarding the last answer he gives, I suddenly want a teacher to guide me and impart their knowledge unto me. I don't even care what it is about. Well, some things might not be up my alley, but you get my point
Inspiration for Life
i love this man...
You are Marco 🦋 For you everything is simple cos of your heart is pure.
Very humble man
Such a fucking beauty. 👍🏻
Such a respectable man.
Pure class
I’m so lucky to now be working for Phil Howard who he mentioned in this
Legend 💪
What a legend of a man
If he’d become a game keeper, that whole forest would have been one slick machine.
Come autumn all the squirrel holes would be beautifully arranged, the birds would be prime quality, plump and well fed with shiny feathers and scattered on the trees with seemingly random elegance and the mis-en-place of the forest floor would be prepped for each day with a mixture of perfectionism and reckless abandon and a good number of unfortunate clumsy badgers, unwieldly rodents and confused bark beetles would have been relieved of service in the process for messing things up or looking somewhere or otherwise existing in the wrong way.
Come hunting season the deer, pheasants, ducks and rabbits would all be lined up, clean, crisp and colourful and ready for service, with a “Yes Marco!” On their furry little lips and Marco would be like “... but Mother nature is the true artist - we are just the game keepers” possibly followed by a regretful “I hate being called a celebrity game keeper. The place of a gamekeeper is behind his tree!”.
holy shit
Legend!
Friend, you should be a creative director on the upcoming film.
@@nelsonfraser2800 I do not deny my desire for a full trilogy and possibly a couple of spin-off franchises. My people are talking to the Knorr people.
Honestly that wouldn't be too far off. His dad was a disciplinarian, especially after his mother died.
He mentioned Michael Fassbender. I’ve always thought that Marco would play a magnificent Magneto! And who might play Gordon in his little appearance?
He's a very interesting & articulate man.
He has such a way with worfs
Marco Pierre white the memoras
Michael Lawson, Albert & Michel Roux, Pierre Koffmann, Nico Ladenis and Raymond Blanc... Those are some legendary mentors, no wonder Marco was destined for greatness and driven.
Anyone can be a great chef providing they get trained right
I didn't realise he worked with Raymond at le manoir. Can't wait for the movie
Can’t wait for the movie!!! 🍿🍿🍿🍿🍿🍿🍿🍿🍿👍✊👏👏👏👏👏
A film by Russell Crow, brought to you by Knorr Stock Pod Studios
Still the one !!!!
Sounds like you did Marco Crowe is a great guy it seems like he’ll present you very nice
I want to play his role
I like his hat :B
Now he doesnt teach the cooking any more but he spread out the inspiration over the world to someone who want to be a chef.
What is a game keeper and river keeper?
I'm gonna book him to come to my home and I'll make him dinner! Imagine how stressful. haha
asmr
Seriously tho how could he not be played by tom hardy wtf????!!!
Have you fallen on your head?
@@angellover02171 watch this video and see ruclips.net/video/tqU30Qiju0c/видео.html
@@audiofella5066 Tom Hardy tends to be beefy where as Marco is a pretty slim.
@@angellover02171 Actually Tom Hardy I think would be better than Fassbender. Tom Hardy is from that era of London. He grew up down the road from Harveys (marco's main, first restaurant where all the blood and tears occurred). Tom also has a spot on voice for doing Marco. He can also has that look of insanity. Bit of make up and slimming down and he would be good. Fassbender is too cleancut.
@@mnb9162 plenty of actors have slimed down for a role.
Personally, I've tried to work in his restaurant in Dublin twice, gave in two cvs, on by email, the other by hand, no reply, he bviously doesn't work there. So I've given up trying to be a chef, I've tried for the last few years, worked in one very good and well known seafood restaurant and then a couple of dumps. I find a lot of kitchen staff to be very negative and deflated, i only ever like around 2 or 3 people and its sad because i have to move on, i like these people i meet but then a couple of assholes always ruin it. Any you know what?, they could never cook, they had no passion, just bills to pay, they wouldn't let me cook anything to see how good i was and would watch over me even when i made a sandwich -- then i would go home and make pizza, pasta and focaccia to name a few. These guys couldn't make an omelette. They are very abusive environments and not at all like the wonderful places you see on tv like Raymond Blancs Le Manoir, more like Gordons kitchen nightmares... So i'm packing it in, i will always look up to guys like Marco, Keith Floyd, Bourdain, Rick Stein, Nigella, Gordon, Raymond Blanc, but i'll just stick with the home cooking. I don't believe in the justification of abusing your fellow man over some food. Okay, shouting, no problem with that, it happens, but ultimately the end result always has to be encouragement -- you never know how someone is feeling. We all have egos, and you can even have a chef with talent, but has no character and they think they are way better than they actually are, and very insecure people. They're so wrapped up, and non human, they never ask you anything about yourself, then you go home and cook better than they do. The best chef for me, is someone who really loves food, and people... so much so, that they are a joy to be around, they lift you up and everyone around them, and that is how you become successful, you lift everyone up and it shows in the end result, the food.
🎻🎻🎻🎻🎻
Gastronomy is a shit business, if you have any chance to do something else, do something else. You work insane hours for almost nothing, the demand and pressure are insane, you work when everyone else has their free time, so goodbye to all personal relationships, alcohol and drug problems are the norm... Seek your luck elsewhere, there is none to be found here.
Heston Blumenthal claims he never worked under Marco.
Do you think Marco's lying? Seems like an odd tale to tell.
@@fmac0417 Apparently, Heston did some short stint at one of Marco's places back in the 90s but it wasn't under Marco's supervision. Weird. I don't think Marco is lying but he definitely didn't mentor Heston the same way he mentored Gordon.
Heston was a rare situation where he did a lot of 'experience' type stints, not full time employment. He came from a pretty wealthy position compared to most chefs who came through under marco.
Heston also claims that shoving used ear phones into your ears enhances your eating experience. :'D
@@CooManTunes were they used? Need to sort out some single serving type ones. Like on aeroplanes.
You can so the movie or not, it’s your choice really.
After this gordon ramsay is crying again
man is so humble! and so quick to take Heston's name as his apprentice . Heston spent 3 seconds working under this man.
What would you say really took you over the top to get the 3rd star? Knorr Aromat or Knorr Rich Beef stock pot ?
This man may aswell have integrity tattooed on his forehead.
Does he repeat everything
Well, if he keeps getting the same questions, then he'll keep giving the same answers. What do you expect? I found this interview very useful, since I've been curious about Marco's film. He also speaks charismatically and from his heart. A natural-born leader.
I think all geniuses do.
I would rather say he has been consistent. Not too common nowadays tbh.
Why change the answer if all the answers are right and truthful. For me as an aspiring chef, his words are wisdom and his words should repeated for any chef out there who wants to be like him
When i was a boy ...
When I was a buoy...
@@CooManTunes exactly
what's the movie called
I want my kingfish
Stockpot: A Young Chef
Your choice
@@EmraldoDaSilva
Won't get a better comment than yours 🤣👍👏
@@Bradders-gy1zp hahah cheers mate
So with the stockpots, don't overdo it, slicem up, save a bit for later. Thats my advice. It's your choice of course. 《Why didn't marco just say that》
Food is overrated.
Thats a really effin stupid thing to say.
couldnt they afford to switch on the lights
why does he look like he's telling you a ghost story?
For me, It's Knorr.