It's water under the bridge now according to Marcus. Gordon sent him a book earlier this year about the Gordon Ramsay Restaraunt and where Marcus worked after Aubergine and wrote him a fabulous note inside, that's from a Marcus interview earlier this year
I'm really starting to believe that due to Gordon being basically a TV host now that people are starting to forget just how much a of a legendary chef he is.
So do his kitchens. I would never eat at a Ramsay restaurant today, if I spent that money, I go to the real deals, the 3* chefs who live for their restaurants, not their TV career. This is not negative judgement on Ramsay btw, I am a fan, but unless he started cooking again proper, I would 10/10 choose restaurants like Alinea, Celer de Can Roca, the Mazure and others first.
@@UAPReportingCenter I dont doubt it. But I still wouldnt go, because it aint Gordon cooking your steak. The same with all those Bocuse and Jamie Oliver Restaurants, etc... It is a franchise at this point, not a genuine effort of a chef to continue evolving a menu. Just look at the Google reviews, where Ramsay's Pub and Grill, ends up at a not great 4.1, and Ramsay steak (I assume you were there) also at a not great 4.2. I personally would prefer trying a local chef, over that. Say if someone said, you can pick between a 500 buck dinner at Ramsay's or at Alinea, 10/10 I would pick Alinea, etc.
I went to London as a callow youth of 17, I'm the same age as Gordon Ramsay and we worked at the Capitol Hotel together briefly. Marcus just gave the best summation of chef life I've ever heard. I turned up for work 6 days a week to get my head kicked in, I cried, I wrote myself off with booze etc sometimes but kept turning up because I knew wherever I had chosen to work was to learn, to improve myself and my skills. And that is exactly what happened,. I didn't become a super star but I will dance with anybody in a kitchen. It's a tough but incredible journey! Best part is I'm still learning, food is a gift which never stops giving.
This is my life, always turned up for my shift, sometimes still pissed ut never let my team down, i did 10 years in london and lost a lot out of work as it was so full on and came first. I'm now doing agency in the lake district and loving life
This kind of professionalism. Would you get away with it today?.. I never had that discipline in my life. But I understand this is what it takes to be the best at anything.. just not sure if you could get away with pushing people this hard in this day and age.. I could be off the mark on this just want to know your thinking on this?.
@@leemurray7240 A lot has changed in the industry, bullies are being called out and owners are civilising rosters to attract and retain staff but the work required to serve great food is still the same. Anybody who wants to get to the top of the heap accepts they will have to put in long, hard hours. Then somebody calls in sick, a cardinal sin, and their hours have to be covered, too. You could say it becomes a totally immersive profession.
Well, Marcus has done well. Not only his restaurants, but he has Masterchef the Professionals, too. Love the way he appreciates his staff. He had a real fall-out with Gordon Ramsay, but doesn’t put him down. Class.
@@m.theresa1385 he had lost interest in fine dining essentially. and wanted to go back to more home cooking giving back to the people and helping them cook better food.
@@Mrhostil95 thanks! I was catching up on some Marco Pierre White vids at the time so he might have been front of mind. Now you’ve reminded me to catch up on MasterChef
Respect to Marcus. He fell out with Gordon at one point when he needed to strike out on his own, but he is a real man here and has given credit to Ramsay for being the real deal. Gordon was top class when he was on the stoves, and Marcus is also a superb chef: I've had two really memorable top class meals in his restaurants over the years.
They never fell out, Gordon put a mill up and stationed marcus at Petrus where he got 2 Michelin stars. If you watch boiling point and beyond boiling point and trouble at the top: a new menu, you’ll see marcus was taking care of
@@TheLethalNipples, They were in a feud for years (since 2008) and no longer speak to each other. “Wareing remarked of the situation, "If I never speak to that guy again for the rest of my life, it wouldn't bother me one bit." “The pair, who were once so close that Ramsay was the best man at Wareing’s 2000 wedding and is godfather to his eldest son Jake, have only seen each other once since the rift at a London Olympics event in 2012.”
@@TheLethalNipples they totally did fall out. But he said whatever happens in the kitchen stays in the kitchen and clearly he still has tons of respect for the guy
Well - I knew them both personally rather than getting my information from edited TV shows 🙂so I know for a fact that they fell out, but that water passed under the bridge a long time ago and there is no bitterness now. @@TheLethalNipples
I discovered Gordon Ramsay through his cooking videos. It was years later I learned about his TV persona. People forget how good he is in his craft and what people he learned from and worked under. Honestly, if I would recommend a starting point for people to learn to cook now, I would recommend them his cookery course. It is amazing.
Same here. Back then I basically only ate cereals because I was too lazy to cook. Watching his videos and just taking in all the passion this man has for food, ingredients and cooking completely changed me. Now I love to cook and try new things, get excited to try new stuff and to learn about the dishes of other countries.
Gordon Ramsay blessed me once! I bumped into him at the Gold Coast Airport, and I sneezed at the same time so he blessed me! I was surprised by how tall and thin he was.
Gordon Ramsay is a devout protestant with very strong British beliefs . If he ''blessed'' you , which I highly doubt , then he was taking the mickey out of you . Gordon isn't catholic .
Markus Wareing is incredibly intelligent is my takeaway from this video. I admired him before I saw this video and now I have more admiration for him... determined, well-spoken, strong willed, intelligent, tactful, adaptive... all the best adjectives apply.
And I once heard an interview with him where he explained that he can be so tough on his staff because at the end of the day it’s his name on the door. If a sous chef messes up their job and a customer has a bad experience they don’t walk away saying “that sous chef sucks” they walk away saying “Gordon Ramsey sucks.” So if you’re going to be trading on his name you’re going to perform to his standards at minimum. And I feel like that is kind of fair
Imposter syndrome is so very real. Pretty much every promotion I’ve had in work I spent the first 6 months or so thinking, “I have no idea what I’m doing and it’s only a matter of time before people realise.” But you just gotta remind yourself that no one knows everything and you’re there by merit.
youve got to realize tho, people see more in you than you see in yourself thats why they've givien you a promotion or a positon. its because they know that you are capable of stepping up to "the plate" no pun attended . but once i realized that i had more confidence in myself
Hey I’m a construction site manager but I love this interview. It’s basics chain of command but the foundations need to be solid . There is no I in team. Perfection deserves reward financially and personal embellishment well done. Through being humbel we learn so much.🎉🎉🎉🎉🎉🎉
What strikes me about Gordon Ramsay is, he is completely adroit at every practical thing he does. He is a man who is totally ergonomic and is a master at thinking on his feet. Much respect!
nope, not in the literal, and also not in the proverbial sense. dont get me wrong, I am a huge Ramsay fan, but he was nowhere near Adrian Ferra, Marc Veyrat (the only one who can prove he was the best chef in the world by being the only one who achieved 20 points awarded by Gaut Millaut, which counts more than Michelin. Also Heston Blumenthal got 19.5, also above Ramsay, and was also the more innovative cook. But the real point is, it never is about who is "the best chef in the world", it is a preposterous assumption to award any one that title, because kitchen is and always was about an ever increasing level of diversity and skill paired together. These chefs are god-tier amazing, all of them, and they enrich our culture by being plenty, not by competing against each other. The Aubergine in London, means nothing business wise, means nothing to Bernard Loiseau in France, means nothing influence wise, etc... There are so many 3* star restaurants who cook on par or better than Ramsay did, at any given moment, which you do not even know. You praise Ramsay, because his fame puts him in the spotlight for you. But arguably in the kitchen, he had a peak and a steady downfall after that, because you cannot be a great chef in front of the camera, outside of your kitchen. Ramsay chose a career in TV, ultimately, above a career in the kitchen. And then you have guys like Maxime Lemeilleur, who is utterly dedicated to his kitchen and restaurant, and you will never hear about him, likely, but his food will blow your mind. There are some chefs out there Ramsay does not compare to, but also doesnt have to. Take Jordi Roca's deserts, etc... Bottom line: it is great we have them all, but Ramsay never was the pure top and best of them, nor the most innovate one. He sure was one of the most successful ones, if you count success primarily in financial gain or public standing/ fame.
Maybe he is not tge best chef,but not doubtevly most influencal chef in the world who put millions people in kitchen and they discovered that they enjoy it
@@mntssth5004 No, not even by a long shot. His kitchen has rarely influence over or serves as an example to other kitchens. Don't forget that he basically excelled at Marco Pierre White style cooking, as great as he is, but there is more Marco in Ramsay, than there is Ramsay in most of the great chefs of the world. That said, no doubt that Ramsay has a massive media appearance that made chef style cooking palatable to many young audiences. But once you get into the business, or did, you wanted to rather go to Ducasse to learn, or Ferra, or Thomas Keller, etc etc... Let me put it like this: Gordon projects massively to the outside what fine dining is (to some degree), but inwards, while he gave many ppl a life in cooking, no doubt, he is not an innovative motor that drives the scene from within. (Which isnt a centralized thing anyway ofc.)
@@single55 A lot more than you when it comes to fine dining, trust me. Literally none of the best restaurants in the world from the past 20 or so years have been influenced by Ramsay's cooking, and most of them frown upon it.
It's a pity these two men fell out. They are both at the top of their game in their profession. It must of been difficult for the both of them. Never the less, they have both managed to have success afterwards, and that takes great tenacity and determination.
@@DaleSteelHonestly, Ramsay falling out both with MPW and Marcus Wareing was a huge red flag in my opinion. These two were a big part of his career and falling out with BOTH of them just seems super odd
@@KinkyLettucenot really when you’re confident in yourself and done being an understudy. That’s like Michael Jordan bowing down to magic or Larry bird.
I love the way he said. Really respecting Gordan. Working with Gordan was very hard but he wanted to be there. He wanted to learn. And The 3 star restaurant in Paris that became his work after working with Gordan became a breeze. Easy, because he was trained. That is a lesson for the Tik Tok kid's today, That think you can get everything for free. Without work. No you have to work for it.
Brilliant interview session! Excellent planning, questioning style, and elicited really interesting and informative answers. Really gave the guest head to answer their way, which revealed more of their personality, character and story. Superb! I'm hooked, subscribed, and ready for more please!
nice when the peers you work with have ya back based on skill.. not some bullshit agender. well done Marcus who is also a great chef who i love to listen to and watch him in his trade..
Gordon Ramsay is not everyone's cup of tea. I love him though. His work ethic and his level of skill is generational. He deserves every success he's had.
@@supertuscans9512No body gives a fuck, the idea a cook is some kind of respectable impressive job is beyond me. It's all the emperor's clothing, poncy food that a load of people agree is good. It's no better than sausage and mash but is more exclusive and that's the rub.
That’s hilarious. I wonder if we stood you side by side and compared you both, who would come out as having had the more successful life? I can’t quite put my finger on it as to why but I don’t think it would be you😂😂😂
@@justbreakingballs Stick to your pie or sausage n'mash and keep quiet. You don't have to get involved. You're just spiteful and envious of him. Not every cook is a chef. Not every chef is a Michelin star chef. Not every Michelin start chef is a world-renowned successful businessman.
@@DameTremonti lol the buffet was majestically pretty, I poached salmon in a swimming position and set them on mirrors with blue gelatin for water and washed rocks for simulated river streams Golden arches do ZERO for my pallette.
I have always had great respect for the profession. I’ve always admired MPW and so by extension, Gordon Ramsay. As a physician, I can easily liken the training to become a chef to the training to become a doctor. Similarly, our hours would hover 90 plus hours for weeks at a time. It’s horrible when going through it, but when you’re done, you realize there was purpose in that, and not much can shake you afterward. Also, imposter syndrome is an extremely common thing as a resident physician in training. It fades over time :)
I'm a young chef. For anyone who says Gordon berates the people who work for him: you need to understand the difference between being demanding and being unprofessional. Gordon wants the best not for himself, but for the client, and when you're screwing up, you're screwing up the customer's experience. That's what drives him crazy. I've worked for way worse chefs than him who had way bigger egos and were only cooking for themselves. That's being unprofessional.
I actually agree with the fact he has high standards and I wish more people demanded excellence. Thats why sports are important being able to be coached is a lost skill.
I was trained by a chef that does cooking demonstrations with Gordon Ramsay. He said Gordon was exactly the same in real life as you see on the TV. It isn't an act.
I went to catering college for years... they give you a ticket to learn from great people... I was lucky enough to work with some very very good chefs.
I spoke with some chefs at one of his Hollywood locations, and to a point, the OP is correct. However, the main difference between the TV Gordon and the real Gordon is this: IRL he will NOT waste time with a barrage of personal insults, his yelling is strictly about quality, not personal attacks. His work rants are sharp and short.
@@RichDoes.. What great person did you "learn" from to put multiple fullstops between sentences? You separate sentences with one fullstop only.* The* next sentence then starts with a capital letter.
As a burned out, middle-aged guy, every word is true. When I decided I was going to take better care of my large Catholic family, I went back to school, got my MBA, and went after my Big Four accounting job with intensity. It is the only I way got into their management training, then got promoted. The attitude and follow through changed my life.
Too my mind , and I did work with him for a small amount of time at Aubergine doing work experience shifts , he was an extremely thoughtful and level headed chef , calmer than Gordon for sure , but the perfect wing man for Gordon , I remember him more than Gordon so it tells you something.
appreciate this - thank you. never been a chef but did work in hospitality/front of house to put myself through uni back in early 1990s. 'classic' - maitre d, wine waiter, and me ("runner") (& if really busy "fourth" to back everyone else up) - silver service, award winning restaurant. learnt SO much, foundation for all other roles, as well as life. many, so many lessons - attention to detail, while at same time aware of entire restaurant/customers. complete utter focus and dedication on your role. learn from your mistakes. if done what *needs* to be done (ie prep), be proactive - look for things that need to be done. be cool, calm, collected. oh and customer IS always right. do NOT argue with the customer - (shocked at service now - had service staff YELL at me, the customer - wtf?)
Marcus " NAILED IT" The Only reason why anyone Ever raises their voice in a kitchen is because someone is cutting a corner " SIMPLE AS THAT " and if I cut a corner , and someone raises their voice at me. So Be It. I deserve it, and you got to accept it. TOTAL RESPECT FOR YOU MARCUS. 100 % Agree.
2:50 "don't find someone who's failed before" I have man respect for this guy but here I disagree. The person who has failed before is usually the one to turn to because they have more to teach you and they can tell you what pit falls to avoid providing you're willing to listen. While I do believe finding your own way is important and some times nessersary, wisdom has its place from the people who've been there before.
It's interesting to enjoy a passion, that you fall in love with the brutality. I've had some tough coaches growing up, and sometimes it sucked and at the beginning it really sucked. But man do I miss it more than anything
I just got my fake teeth three weeks ago. 14 weeks gumming the nubs. Protein shakes got old quick. Can't eat hard food yet. Been binging Gordon Ramsay. Cooking slow braised pork belly over rice tonight. Thanks Gordon, you saved my life!
8:46 So I work in sales, and recently I managed to get myself into a senior position. THIS is the most important thing. Forget about your dreams, forget about spending that money you haven't made yet. Get your head down and be perisistent, keep honing your craft, and just keep working as hard as you can. It's a cliche for sure, but if you do that it will eventually pay dividends in whatever you do.
Colin Fassnidge said at a local industry event "people always ask me what it was like working for Gordan Ramsay... Wasn't too bad, just had to learn to duck!"
Michel and Albert Roux were asked who was they liked the most, talent wise, of all the chefs that had worked under them. Michel Roux chose Pierre Koffman and Albert chose Gordon Ramsey.
Nice insights there. Clearly, Ramsay was destined for great things from the start - you can almost see it in some of the photo's in Marco's White Heat book. I think his time at Jamin with Robuchon (which was widely considered the best restaurant in the world at the time) and with Guy Savoy (who Ramsay claims is the most influential chef he worked with) took him to that next level, when he subsequently returned to London at Aubergine and latterly at Royal Hospital Road.
I had the privilege of knowing a woman who has worked for Ramsay for 10 years. She stated if you worked hard and didn’t mess up - he was fine. If you fucked up and were crap he had no issues getting rid of you straight away. Sounds fair to me 🤷🏽♂️
Ramsay telling the story of Marcus leaving La Tante Clare is quality Marcus came to Aubergine the very first few nights and Marco was there and basically told Marcus if he wanted A job he starts tomorrow so he did
I worked under Marco and Gordon for over a decade. Both were the same. It was always just bang the plates in the microwave slap the food on with plenty of stock pots thrown in. A slice of herbs and wipe the fucking plates, service!!!
If you worked in London at any position, there is big concurrency and you have to do your part in the team. That has impact on whole company. If you start meds around and put your interests before final result and goals of companies you literally sinking others people effort and their lives for short personal gains. They do not like that there. You have to be professional at all time no matter what. That make huge difference and when you learn to be “at work” when you are at work your skill set grow and you have more opportunities also as person.
Entertainment, suspense is why I watch Gordon Ramsay. He sells the idea of food as something to aspire to be through his yelling. Food, Food network, it's always been available to me to see and find interesting, if I was truly interested in it. But the truth of the matter, is that all the glamour, celebrity, fame, fortune is what drew me to food more so than ever. So when I taste the fresh pasta sauce from scratch I just made, somewhere subconsciously I'm humping my own desire for wealth.
‘Gordon Ramsay passion for flavour’ was filmed around the time Marcus is talking about. You see a young Marcus and Angela in a few episodes…Amazon video
It's quite rare nowadays that the people in the bright bright spotlights of TV, are really really worth their salt in industries that aren't related to entertainment. Ramsay is one of them. Of all the celebrity chefs not a single chef in the world can say anything bad about his abilities.
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Despite whatever they have been through, Marcus speaks of Gordon with the highest regard. That's a decent human being right there
Gordon put a gag order on Marcus Wareing
It's water under the bridge now according to Marcus. Gordon sent him a book earlier this year about the Gordon Ramsay Restaraunt and where Marcus worked after Aubergine and wrote him a fabulous note inside, that's from a Marcus interview earlier this year
@@lolorick5885Marcus even agreed that he was more to blame for the fued than Gordon was not long after it originally happened
I'm really starting to believe that due to Gordon being basically a TV host now that people are starting to forget just how much a of a legendary chef he is.
They need to watch boiling point.
So do his kitchens. I would never eat at a Ramsay restaurant today, if I spent that money, I go to the real deals, the 3* chefs who live for their restaurants, not their TV career. This is not negative judgement on Ramsay btw, I am a fan, but unless he started cooking again proper, I would 10/10 choose restaurants like Alinea, Celer de Can Roca, the Mazure and others first.
Just ate at Gordons steakhouse in Atlantic City and was phenomenal
@@UAPReportingCenter I dont doubt it. But I still wouldnt go, because it aint Gordon cooking your steak. The same with all those Bocuse and Jamie Oliver Restaurants, etc... It is a franchise at this point, not a genuine effort of a chef to continue evolving a menu. Just look at the Google reviews, where Ramsay's Pub and Grill, ends up at a not great 4.1, and Ramsay steak (I assume you were there) also at a not great 4.2. I personally would prefer trying a local chef, over that. Say if someone said, you can pick between a 500 buck dinner at Ramsay's or at Alinea, 10/10 I would pick Alinea, etc.
and that is his own doing am afraid
I went to London as a callow youth of 17, I'm the same age as Gordon Ramsay and we worked at the Capitol Hotel together briefly.
Marcus just gave the best summation of chef life I've ever heard. I turned up for work 6 days a week to get my head kicked in, I cried, I wrote myself off with booze etc sometimes but kept turning up because I knew wherever I had chosen to work was to learn, to improve myself and my skills.
And that is exactly what happened,. I didn't become a super star but I will dance with anybody in a kitchen. It's a tough but incredible journey!
Best part is I'm still learning, food is a gift which never stops giving.
I just retired after 49 years at the stove and you've got it in a nutshell👍
@@leerogers6423 nice only 18.9 years to go:)
This is my life, always turned up for my shift, sometimes still pissed ut never let my team down, i did 10 years in london and lost a lot out of work as it was so full on and came first. I'm now doing agency in the lake district and loving life
This kind of professionalism. Would you get away with it today?.. I never had that discipline in my life. But I understand this is what it takes to be the best at anything.. just not sure if you could get away with pushing people this hard in this day and age.. I could be off the mark on this just want to know your thinking on this?.
@@leemurray7240 A lot has changed in the industry, bullies are being called out and owners are civilising rosters to attract and retain staff but the work required to serve great food is still the same. Anybody who wants to get to the top of the heap accepts they will have to put in long, hard hours. Then somebody calls in sick, a cardinal sin, and their hours have to be covered, too. You could say it becomes a totally immersive profession.
Well, Marcus has done well. Not only his restaurants, but he has Masterchef the Professionals, too. Love the way he appreciates his staff. He had a real fall-out with Gordon Ramsay, but doesn’t put him down. Class.
He lost stars in recent years unfortunately never got 3. Nice guy Marcus.
@@db7610 didn’t Marco sort of give up his _three_ Michelin stars in 1999 , partly because he wants to make food affordable for all
@@m.theresa1385 he had lost interest in fine dining essentially. and wanted to go back to more home cooking giving back to the people and helping them cook better food.
@@m.theresa1385 That's Marco Pierre White not Marcus Wareing.
@@Mrhostil95 thanks! I was catching up on some Marco Pierre White vids at the time so he might have been front of mind. Now you’ve reminded me to catch up on MasterChef
Respect to Marcus. He fell out with Gordon at one point when he needed to strike out on his own, but he is a real man here and has given credit to Ramsay for being the real deal. Gordon was top class when he was on the stoves, and Marcus is also a superb chef: I've had two really memorable top class meals in his restaurants over the years.
They never fell out, Gordon put a mill up and stationed marcus at Petrus where he got 2 Michelin stars. If you watch boiling point and beyond boiling point and trouble at the top: a new menu, you’ll see marcus was taking care of
@@TheLethalNipples, They were in a feud for years (since 2008) and no longer speak to each other.
“Wareing remarked of the situation, "If I never speak to that guy again for the rest of my life, it wouldn't bother me one bit."
“The pair, who were once so close that Ramsay was the best man at Wareing’s 2000 wedding and is godfather to his eldest son Jake, have only seen each other once since the rift at a London Olympics event in 2012.”
@@TheLethalNipples they totally did fall out. But he said whatever happens in the kitchen stays in the kitchen and clearly he still has tons of respect for the guy
@@KinkyLettuceThere’s a thin line between love and hate , but they will forever be intrinsically linked as brothers in arms .
Well - I knew them both personally rather than getting my information from edited TV shows 🙂so I know for a fact that they fell out, but that water passed under the bridge a long time ago and there is no bitterness now. @@TheLethalNipples
I discovered Gordon Ramsay through his cooking videos. It was years later I learned about his TV persona. People forget how good he is in his craft and what people he learned from and worked under. Honestly, if I would recommend a starting point for people to learn to cook now, I would recommend them his cookery course. It is amazing.
Same here. Back then I basically only ate cereals because I was too lazy to cook. Watching his videos and just taking in all the passion this man has for food, ingredients and cooking completely changed me. Now I love to cook and try new things, get excited to try new stuff and to learn about the dishes of other countries.
Gordon Ramsay blessed me once! I bumped into him at the Gold Coast Airport, and I sneezed at the same time so he blessed me! I was surprised by how tall and thin he was.
Personally, everyone loves Gordon Ramsey. In fact, my nieces and nephews have newly discovered Gordon and his recipes.
He’s just a person… he said bless you like most people do when u sneeze?
I’ve heard he is like 6’2
@@cpmow831 ''I've heard'' haha
Gordon Ramsay is a devout protestant with very strong British beliefs . If he ''blessed'' you , which I highly doubt , then he was taking the mickey out of you . Gordon isn't catholic .
Marcus Wareing a humble, modest, perfectly polished world renowned chef. We love him and admire him for his greatness
Markus Wareing is incredibly intelligent is my takeaway from this video. I admired him before I saw this video and now I have more admiration for him... determined, well-spoken, strong willed, intelligent, tactful, adaptive... all the best adjectives apply.
Gotta love Ramsay. He backs up his mouth with his output
Gordon is extremely passionate in cooking, he doesn’t talk the talk and not walk the walk. Putting is foul mouth aside he is very humble and human.
Foul mouth? People that do not swear cannot be trusted
You haven’t been in many professional kitchens have you?😂
@@darm10agreed. 🤣🤣🤣
And I once heard an interview with him where he explained that he can be so tough on his staff because at the end of the day it’s his name on the door. If a sous chef messes up their job and a customer has a bad experience they don’t walk away saying “that sous chef sucks” they walk away saying “Gordon Ramsey sucks.” So if you’re going to be trading on his name you’re going to perform to his standards at minimum.
And I feel like that is kind of fair
Wow what an amazing man, 2 b so humble despite him being a world class chef. Respect 2 him re Gordon Ramsey, no bitterness just sheer admiration
Imposter syndrome is so very real. Pretty much every promotion I’ve had in work I spent the first 6 months or so thinking, “I have no idea what I’m doing and it’s only a matter of time before people realise.” But you just gotta remind yourself that no one knows everything and you’re there by merit.
imposter syndrome is just a humblebragging way of saying you've got a good job
@@loveuketoowhat a loads of bollocks.
@@loveuketoo nonsense. I've worked with people that thought they weren't good enough for entry level jobs earning next to minimum wage
youve got to realize tho, people see more in you than you see in yourself thats why they've givien you a promotion or a positon. its because they know that you are capable of stepping up to "the plate" no pun attended . but once i realized that i had more confidence in myself
@@loveuketooI had crazy imposter syndrome as an assistant teacher making sub $25k annual. You’re talking out your ass.
Hey I’m a construction site manager but I love this interview. It’s basics chain of command but the foundations need to be solid . There is no I in team. Perfection deserves reward financially and personal embellishment well done. Through being humbel we learn so much.🎉🎉🎉🎉🎉🎉
Gordon has earned every bit of stardom, wealth and fame he has acquired over the years. Man is a legend
just stumbled upon this channel. As a small business owner of a fledgling tech business, some of these interviews are golddust. thanks
What strikes me about Gordon Ramsay is, he is completely adroit at every practical thing he does.
He is a man who is totally ergonomic and is a master at thinking on his feet.
Much respect!
Great word.
I live Marcus . He always has such an easy voice to listen too.
That's high praise from an unbelievable chef himself! Ramsey at that stage of his career was the best Chef in the world
nope, not in the literal, and also not in the proverbial sense. dont get me wrong, I am a huge Ramsay fan, but he was nowhere near Adrian Ferra, Marc Veyrat (the only one who can prove he was the best chef in the world by being the only one who achieved 20 points awarded by Gaut Millaut, which counts more than Michelin. Also Heston Blumenthal got 19.5, also above Ramsay, and was also the more innovative cook. But the real point is, it never is about who is "the best chef in the world", it is a preposterous assumption to award any one that title, because kitchen is and always was about an ever increasing level of diversity and skill paired together. These chefs are god-tier amazing, all of them, and they enrich our culture by being plenty, not by competing against each other. The Aubergine in London, means nothing business wise, means nothing to Bernard Loiseau in France, means nothing influence wise, etc... There are so many 3* star restaurants who cook on par or better than Ramsay did, at any given moment, which you do not even know. You praise Ramsay, because his fame puts him in the spotlight for you. But arguably in the kitchen, he had a peak and a steady downfall after that, because you cannot be a great chef in front of the camera, outside of your kitchen. Ramsay chose a career in TV, ultimately, above a career in the kitchen. And then you have guys like Maxime Lemeilleur, who is utterly dedicated to his kitchen and restaurant, and you will never hear about him, likely, but his food will blow your mind. There are some chefs out there Ramsay does not compare to, but also doesnt have to. Take Jordi Roca's deserts, etc... Bottom line: it is great we have them all, but Ramsay never was the pure top and best of them, nor the most innovate one. He sure was one of the most successful ones, if you count success primarily in financial gain or public standing/ fame.
Maybe he is not tge best chef,but not doubtevly most influencal chef in the world who put millions people in kitchen and they discovered that they enjoy it
@@mntssth5004 No, not even by a long shot. His kitchen has rarely influence over or serves as an example to other kitchens. Don't forget that he basically excelled at Marco Pierre White style cooking, as great as he is, but there is more Marco in Ramsay, than there is Ramsay in most of the great chefs of the world. That said, no doubt that Ramsay has a massive media appearance that made chef style cooking palatable to many young audiences. But once you get into the business, or did, you wanted to rather go to Ducasse to learn, or Ferra, or Thomas Keller, etc etc... Let me put it like this: Gordon projects massively to the outside what fine dining is (to some degree), but inwards, while he gave many ppl a life in cooking, no doubt, he is not an innovative motor that drives the scene from within. (Which isnt a centralized thing anyway ofc.)
@@104thironmike4you know it all don't you
@@single55 A lot more than you when it comes to fine dining, trust me. Literally none of the best restaurants in the world from the past 20 or so years have been influenced by Ramsay's cooking, and most of them frown upon it.
Self doubt and imposter syndrome can be a Killer in all fields
Marcus Wareing is one smart Chef / Mentor
This interview has made me a subscriber. Done deal. The conversation about imposter syndrome hit home.
It's a pity these two men fell out. They are both at the top of their game in their profession. It must of been difficult for the both of them. Never the less, they have both managed to have success afterwards, and that takes great tenacity and determination.
Ramsey falls out with everyone been a narcissist
Like in other worlds full of strong personalities, it's almost bound to happen sometimes. Neither may even be right or wrong.
@@DaleSteelHonestly, Ramsay falling out both with MPW and Marcus Wareing was a huge red flag in my opinion. These two were a big part of his career and falling out with BOTH of them just seems super odd
@@KinkyLettucenot really when you’re confident in yourself and done being an understudy. That’s like Michael Jordan bowing down to magic or Larry bird.
Very good Interview. Marcus is a humble legend
Handsome bastard too
I love the way he said. Really respecting Gordan. Working with Gordan was very hard but he wanted to be there. He wanted to learn. And The 3 star restaurant in Paris that became his work after working with Gordan became a breeze. Easy, because he was trained. That is a lesson for the Tik Tok kid's today, That think you can get everything for free. Without work.
No you have to work for it.
Brilliant interview session! Excellent planning, questioning style, and elicited really interesting and informative answers. Really gave the guest head to answer their way, which revealed more of their personality, character and story. Superb! I'm hooked, subscribed, and ready for more please!
nice when the peers you work with have ya back based on skill.. not some bullshit agender. well done Marcus who is also a great chef who i love to listen to and watch him in his trade..
Listen to Angela Hartnett on her DISH podcast when she had Gordon Ramsay on. She has such respect for Gordon and Marcus.
Gordon Ramsay is not everyone's cup of tea. I love him though. His work ethic and his level of skill is generational. He deserves every success he's had.
I don’t think it has ever been Gordon’s ambition to be liked, his ambition has been for his expertise and professionalism to be respected.
@@supertuscans9512No body gives a fuck, the idea a cook is some kind of respectable impressive job is beyond me. It's all the emperor's clothing, poncy food that a load of people agree is good. It's no better than sausage and mash but is more exclusive and that's the rub.
That’s hilarious. I wonder if we stood you side by side and compared you both, who would come out as having had the more successful life?
I can’t quite put my finger on it as to why but I don’t think it would be you😂😂😂
@@justbreakingballs
Stick to your pie or sausage n'mash and keep quiet. You don't have to get involved.
You're just spiteful and envious of him.
Not every cook is a chef.
Not every chef is a Michelin star chef.
Not every Michelin start chef is a world-renowned successful businessman.
@@hakz795 😂
94 hour week was my heaviest week... finished on a Sunday.. wedding buffet for 350 covers.... I cried when the manager sent me home, I was soo tired.
that's McDonalds for you.
I find working 24hrs a week a struggle 😂
@@DameTremonti lol the buffet was majestically pretty, I poached salmon in a swimming position and set them on mirrors with blue gelatin for water and washed rocks for simulated river streams Golden arches do ZERO for my pallette.
I have always had great respect for the profession. I’ve always admired MPW and so by extension, Gordon Ramsay. As a physician, I can easily liken the training to become a chef to the training to become a doctor. Similarly, our hours would hover 90 plus hours for weeks at a time. It’s horrible when going through it, but when you’re done, you realize there was purpose in that, and not much can shake you afterward. Also, imposter syndrome is an extremely common thing as a resident physician in training. It fades over time :)
I'm a young chef. For anyone who says Gordon berates the people who work for him: you need to understand the difference between being demanding and being unprofessional. Gordon wants the best not for himself, but for the client, and when you're screwing up, you're screwing up the customer's experience. That's what drives him crazy. I've worked for way worse chefs than him who had way bigger egos and were only cooking for themselves. That's being unprofessional.
It’s the weird personal nature of his insults that he almost always immediately goes to though, it’s pretty pathetic
I actually agree with the fact he has high standards and I wish more people demanded excellence. Thats why sports are important being able to be coached is a lost skill.
I’m nodding along to everything this man says as I slowly stir my beans in preparation for the toast. World class recognises world class. 🤌
Absolutely the worse restaurant I’ve ever eaten in was his.
Absolutely the worse restaurant I’ve ever eaten in was his.
Absolutely the worse restaurant I’ve ever eaten in was his.
🤣🤣
@@ChristianSachaNovakMcDonald’s is a Michelin starred restaurant in your world - your a proper knob jockey 😂
I currently work for Chef Ramsay in Hell's Kitchen. I have worked in 5 of his restaurants. Hardest job ever.
Good $ right?
I was trained by a chef that does cooking demonstrations with Gordon Ramsay. He said Gordon was exactly the same in real life as you see on the TV. It isn't an act.
I went to catering college for years... they give you a ticket to learn from great people... I was lucky enough to work with some very very good chefs.
I've worked for one of Gordon's protege's and confirm what you say is true, Gordon is always Gordon
I spoke with some chefs at one of his Hollywood locations, and to a point, the OP is correct. However, the main difference between the TV Gordon and the real Gordon is this: IRL he will NOT waste time with a barrage of personal insults, his yelling is strictly about quality, not personal attacks. His work rants are sharp and short.
@@RichDoes.. What great person did you "learn" from to put multiple fullstops between sentences? You separate sentences with one fullstop only.* The* next sentence then starts with a capital letter.
@@einundsiebenziger5488 it's not grammatical ......... it's the internet you plank!
Wow !…that’s real respect for his old boss 🙏
As a burned out, middle-aged guy, every word is true. When I decided I was going to take better care of my large Catholic family, I went back to school, got my MBA, and went after my Big Four accounting job with intensity. It is the only I way got into their management training, then got promoted. The attitude and follow through changed my life.
Last time I saw Marcus was in "Boiling Point". I am glad he's successful and doing well. 😁
To be a good chef you have to have SO much passion for it. Without the passion, it’s a crazy job.
Too my mind , and I did work with him for a small amount of time at Aubergine doing work experience shifts , he was an extremely thoughtful and level headed chef , calmer than Gordon for sure , but the perfect wing man for Gordon , I remember him more than Gordon so it tells you something.
appreciate this - thank you. never been a chef but did work in hospitality/front of house to put myself through uni back in early 1990s. 'classic' - maitre d, wine waiter, and me ("runner") (& if really busy "fourth" to back everyone else up) - silver service, award winning restaurant. learnt SO much, foundation for all other roles, as well as life. many, so many lessons - attention to detail, while at same time aware of entire restaurant/customers. complete utter focus and dedication on your role. learn from your mistakes. if done what *needs* to be done (ie prep), be proactive - look for things that need to be done. be cool, calm, collected. oh and customer IS always right. do NOT argue with the customer - (shocked at service now - had service staff YELL at me, the customer - wtf?)
Jake! So good to see you. You were a staple of my childhood and this is really great stuff you’re creating.
You must be young. 😮
LOVE YOU GORDON RAMSAY..YOUR EXCELLENT MANNER FOR FOOD SERVICE IS EXCEPTIONAL..THANKYOU
Marcus " NAILED IT" The Only reason why anyone Ever raises their voice in a kitchen is because someone is cutting a corner " SIMPLE AS THAT " and if I cut a corner , and someone raises their voice at me. So Be It. I deserve it, and you got to accept it. TOTAL RESPECT FOR YOU MARCUS. 100 % Agree.
Its the hard work we put in the past that stands us in good ground in the future.
Ramsey is the most successful chef out there, he’s just gone from kitchen to global recognition. Bravo to him 👍🏻
Respect! Marcos kitchen being the boot camp required!!
Marcus Wareing is imho the most respected chef of my generation and it would be an honour to cook with him.
2:50 "don't find someone who's failed before"
I have man respect for this guy but here I disagree. The person who has failed before is usually the one to turn to because they have more to teach you and they can tell you what pit falls to avoid providing you're willing to listen. While I do believe finding your own way is important and some times nessersary, wisdom has its place from the people who've been there before.
Fantastic interview guys
I thought Wareing had conflicts with Ramsay, though. Good to know he nevertheless speaks highly of him
I imagine those were business, not personal disputes, so they’re grown up enough to put it aside
@1:43, yep, test tasting is the difference between a, 'bin the lot'!! And yes...going in the right direction, couldnt agree more and im no chef.
It's interesting to enjoy a passion, that you fall in love with the brutality. I've had some tough coaches growing up, and sometimes it sucked and at the beginning it really sucked. But man do I miss it more than anything
I just got my fake teeth three weeks ago. 14 weeks gumming the nubs. Protein shakes got old quick. Can't eat hard food yet. Been binging Gordon Ramsay. Cooking slow braised pork belly over rice tonight. Thanks Gordon, you saved my life!
Such intelligent questions, and fantastic responses. Outstanding interview.
I worked with him at Braganza, Soho. Close to Green Park Station. That was a game changer 😉🤣
8:46 So I work in sales, and recently I managed to get myself into a senior position. THIS is the most important thing. Forget about your dreams, forget about spending that money you haven't made yet. Get your head down and be perisistent, keep honing your craft, and just keep working as hard as you can. It's a cliche for sure, but if you do that it will eventually pay dividends in whatever you do.
Colin Fassnidge said at a local industry event "people always ask me what it was like working for Gordan Ramsay... Wasn't too bad, just had to learn to duck!"
Marcus was still indirectly inspired by MPW..
As most great accomplished chefs have been..
No one can belittle MPW, he may be but nuts but he’s brilliant.
Michel and Albert Roux were asked who was they liked the most, talent wise, of all the chefs that had worked under them. Michel Roux chose Pierre Koffman and Albert chose Gordon Ramsey.
4:40 what's he talking about "self-deprecating" ?
As Escoffier said, Fond la Cuisine. The foundation.
Nice insights there. Clearly, Ramsay was destined for great things from the start - you can almost see it in some of the photo's in Marco's White Heat book. I think his time at Jamin with Robuchon (which was widely considered the best restaurant in the world at the time) and with Guy Savoy (who Ramsay claims is the most influential chef he worked with) took him to that next level, when he subsequently returned to London at Aubergine and latterly at Royal Hospital Road.
My man went to war cooking soup lol
Never knew making food was so intense, valour of honour for this dude
Mentorship is essential to success, regardless of your knowledge 💯 in the field of expertise!
Imagine Gordon in a field kitchen in World War One, or as a sgt major. Scary stuff.
Why? Troops would have eaten beaf wellington instead of chow, war would have been won in 3 days lol.
I had the privilege of knowing a woman who has worked for Ramsay for 10 years. She stated if you worked hard and didn’t mess up - he was fine.
If you fucked up and were crap he had no issues getting rid of you straight away.
Sounds fair to me 🤷🏽♂️
good job, the real thing !! Well done !!
I don’t think people really appreciate a talented chef. They give emotion through their food. Never know behind the scenes
Ramsay telling the story of Marcus leaving La Tante Clare is quality
Marcus came to Aubergine the very first few nights and Marco was there and basically told Marcus if he wanted A job he starts tomorrow so he did
Marcus is a class act.
Whatever anyone says about Ramsay, he is a class act. Talks the talk but walks it as well 👍
you are wrong. . full on douch . .
People said the same thing about Mohammed Ali, and they were right then as well.
Marcus Wareing pictured here aged 28 😂😂
Love Marcus Wareing
Marcus
my largest brigade was 8... it was tiring and exciting on the pass.
What a great interview.
No bullshit Marcus.Great yarn 😊
1:21 - did he say "unlike no other"? Bet he meant "like no other".
No he’s correct
This guy needs to be In Star Wars
Hahaha. Funny.
Great interview
great guests on recently
Fascinating stuff,
A slave for Ramseys Michelin stars !! But what an education he got in return .
Wow, this was so cool
Ramsey a true gent . Ramsey fearless . A realist and a proper person 👍🏻
The "realest and proper person"part was something else he got from Marco, and Marco got it from where hes from, Leeds.
Ramsey may be called several things but a gent he certainly is not
Only a mindless simp would call Ramsay a true gent.
@@djstucWow, thanks for the anecdotal evidence. You’ve convinced us all. Congrats.
I'm world class at sleeping, high performance
Excellent
this is an amazing insight. i love it
I worked under Marco and Gordon for over a decade. Both were the same. It was always just bang the plates in the microwave slap the food on with plenty of stock pots thrown in. A slice of herbs and wipe the fucking plates, service!!!
🤣🤣🤣
If you worked in London at any position, there is big concurrency and you have to do your part in the team. That has impact on whole company. If you start meds around and put your interests before final result and goals of companies you literally sinking others people effort and their lives for short personal gains. They do not like that there. You have to be professional at all time no matter what. That make huge difference and when you learn to be “at work” when you are at work your skill set grow and you have more opportunities also as person.
It's only a bit of food! 😂
So being tense and pissed off is being a chef? I can do that 😂
The dude is like Obi-Wan Kenobi - prove me wrong.
hahahahahah such a good shout
Marco Knorr White is the GOAT
Awesome
is the cook Richard Bacon's dad? or big brother?
Entertainment, suspense is why I watch Gordon Ramsay. He sells the idea of food as something to aspire to be through his yelling. Food, Food network, it's always been available to me to see and find interesting, if I was truly interested in it. But the truth of the matter, is that all the glamour, celebrity, fame, fortune is what drew me to food more so than ever. So when I taste the fresh pasta sauce from scratch I just made, somewhere subconsciously I'm humping my own desire for wealth.
‘Gordon Ramsay passion for flavour’ was filmed around the time Marcus is talking about. You see a young Marcus and Angela in a few episodes…Amazon video
On Amazon video
“ Head down “
It's quite rare nowadays that the people in the bright bright spotlights of TV, are really really worth their salt in industries that aren't related to entertainment. Ramsay is one of them. Of all the celebrity chefs not a single chef in the world can say anything bad about his abilities.
Shame Marco never had the success of Ramsay. I think he is jealous to this day, but equally talented.....
I can, his mums a better cook