"I was being judged by people who had less knowledge than me, so I have to accept that those Michelin stars have little value because the people that gave them to me had less knowledge." Absolute gangster.
Marco was such a good chef that he voluntarily returned his Michelin stars not because he accepted defeat, it was because he transcended Michelin itself.
@@racelox He isn't wrong though, how can someone judge your abilities at something when they aren't even on your level? He made a very tough but wise decision to return his stars
@@rekka6277 ehh not really, arrogance comes from hubristic pride (excessive self-attributed pride) whilst being proud leans more towards authentic pride (pride attributed to one's skills). The latter is directed towards one's own accomplishments and has more positive effects on our mental well-being than hubristic pride :)
Dude he has been arrogant too in his time, and worse - but he is also a serious man with many other redeeming qualities and certainly a lot of apparent arrogance is just being uncompromising, driven and discerning. Pride as a quality in a person is not a positive in and of itself to me - taking pride in doing something right is. With artists all these things are very often strangely intervowen. But lets not completely kid ourselves just because someone or something is highly admirable.
He is a sage, he really is,...he doesn't mind becoming "less" successful commercially or "less" famous as long as he didn't sacrifice what he's believe in,....
He’s very thoughtful, and makes some great points. Shows why he’s a legend. The interviewer is great too. He asks a leading question, then lets his guest speak. Very well done.
@@messrsandersonco5985 We’re probably referring to the same thing, but the semantics have likely changed in the decades elapsed since my time in journalism.
Are you saved friend? If you died tonight will you go to heaven or hell? God Almighty, the Creator came in the flesh to take away the sin of the world. He gave up his own life to save yours. His sacrifice on the cross paid the price for your redemption with his own blood. On the third day he rose from dead and offers the gift of salvation and forgiveness to those that repent and trust in him. Isaiah 45:22-23 KJV Look unto me, and be ye saved, all the ends of the earth: for I am God, and there is none else. [23] I have sworn by myself, the word is gone out of my mouth in righteousness, and shall not return, That unto me every knee shall bow, every tongue shall swear. John 1:1-3,14 KJV In the beginning was the Word, and the Word was with God, and the Word was God. [2] The same was in the beginning with God. [3] All things were made by him; and without him was not any thing made that was made. [14] And the Word was made flesh, and dwelt among us, Isaiah 44:6 KJV Thus saith the Lord the King of Israel, and his redeemer the Lord of hosts; I am the first, and I am the last; and beside me there is no God. Revelation 1:17-18 KJV And when I saw him, I fell at his feet as dead. And he laid his right hand upon me, saying unto me, Fear not; I am the first and the last: [18] I am he that liveth, and was dead; and, behold, I am alive for evermore, Amen; and have the keys of hell and of death. John 20:27-29 KJV Then saith he to Thomas, Reach hither thy finger, and behold my hands; and reach hither thy hand, and thrust it into my side: and be not faithless, but believing. [28] And Thomas answered and said unto him, My Lord and my God. [29] Jesus saith unto him, Thomas, because thou hast seen me, thou hast believed: blessed are they that have not seen, and yet have believed.
@@rym528 Fairytales? I said nothing about the religion of atheism. The religion of atheism that teaches nothing produces everything, non-life produces life, randomness produces fine-tuning, chaos produces information, unconsciousness produces consciousness, and non-reason produces reason.
As a waiter, all he says it what I had to learn by myself because my boss always wanted us to be right at the table when therr were high prestige guests. By time I realised that leaving them alone with the food and the wine is what really makes them feel comfortable. To let them know "somebody's there if I need him, but most of the time we are alone" is the sign of a good waiter
My dad told me once about a hotel restaurant he went to when he was in Scottland and how it was the best service he'd ever received. He said that the staff were always there when you needed them, often in correct anticipation, but that other than that they were invisible. I was little at the time and it made a great impression on me.
I completely agree ,I have no waiting experience but have eaten at many fine restaurants and agree that waiting is an art and the perfect waiter is the one that doesn’t hover over you or stare across a room and doesn’t seem to be present but anticipates your needs and turns up just as you think you may need a top up of wine etc
Long ago, in Restaurants both crap and Moderately nice, I realized early on the best way to make easy tips is to only bee seen standing still while scanning the floor for someone to help. Notice I said someone to help, not something to do. If you are looking for something to do, you are focusing on the things and not the people. In a properly staffed Restaurant you won't stand still except on your break (if you get one), because one you pay attention to people first you see when any other customer you are passing seems impatient or distressed, and the rule is if you aren't holding food or dirty plates you should engage and inquire. If you have a moment take care of the issue yourself, if you are busy pass it on to the floor manager/Maitre di/Lead immediately; if your hands are full signal the floor manager or if your expediter is really good they relay to the floor manager through the runner constantly. If you are not properly staffed, or working at a $20/plate Microwave and Fryer joint, just hold on to your ass and do your best...good thing is the clientel isn't asking for much unless they are a Karen.
I believe he made the choice to be a spokesperson for Knorr because it gave him an opportunity to reach out to everyday people and not just the Michelin restaurant/fine-dining crowd. The parent looking to make that special dish for their family. The partner who wants to wow their significant other's bellies before proposing to them, the mom-and-pop eatery manager looking for new ideas for their menu. It's those tidbits of food wisdom he gives during those 3-4 minute videos that can really resonate with someone long-term. Question: How many of us discovered MPW through his Knorr videos before finding out he was mentor and teacher to Gordon Ramsey?
Fantastic interview, such an incredible job done by the interviewer. He asked all the right questions and gave adequate breathing room for answers, he respected his guest and therefore did his homework. Well done
That's was a great point. We as society let celebrity chefs get away with not being behind their stove. Marco is a genius and the concert analogy was great. Imagine going to a concert and having their technician come out and play other songs.
If I had MPW as a prof in university, I would have aced every one of his classes. Not only is he incredibly interesting to listen to, he seems like the type you wouldn’t want to disappoint. Great interview.
I actually had an orchestra conductor just like him in college. The conductor would sometimes make kids cry because he would yell and throw his pens and conductor stick at them if they played badly. Then in the next breath he would calmly tell everyone to play the music again. But I learned more in 4 months in his orchestra than I did the previous 2 years of playing the violin in high school. Creative genius and madness/emotionality often come together.
My only disappointment from this is that it isn't longer. What an amazing interview. Brilliant questions. Marco comes off so genuine. So glad I came across this.
@@god-fearingenglishman5254 completely ignoring the fact that he gave them all back, and since then has actively worked against gaining more. if he wanted, he could likely have much MUCH more. but he realized that its not important, and doesnt really stand for the quality of the food. but carry on, since you obviously missed half of the interview and his personal history
Well at the time they owned the highest technological advancement known to man.. so of course they tried to market a bit and convince people that driving around is worth it.
@@Nswix yeah but imagine taking 40 years to realize that the goal youve kept on a pedestal for years is the equivalent of a participation trophy with googly eyes attached
It actually makes perfect sense you think about why it started. In order to sell more tires they needed to convince people to drive more so they started rating restaurants in order of how worth the drive there would be. The more stars, the more people want to drive there, the more tires are sold.
Great watch, well done! This guy asked good questions that showed an interest in food and Marco as a master of his art. Then he remained respectful and allowed his subject to talk. He didn't make it about himself as so many modern chatshow hosts do. Great work, thank you from the UK.
One thing i love about Marco is that when he cooks and is telling you about the recipe he emphasizes that it's just a guideline. If you like more of a particular ingredient, use more. If you don't like an ingredient, don't put it in. the recipe is a guideline, cook to your taste. I love that advice so much cause it's how i felt when making my own dishes. I have always substituted things and experimented with dishes that i make or that i see in a recipe and do my own way and sometimes it's wonderful and sometimes it isn't but i always make sure that i learn from failure.
Marco is EXTREMELY well spoken and very intuitive in how he conducts himself. The philosophical gentleman aspect of his personality almost gives me a nostalgic feeling of the chefs of yesterday and a longing for their return. Well done.
I can always learn so much from this guy, so honest and straight down the line. A lot of life lessons to learned here in 18 and a half minutes. Very rich and refreshing indeed.
Marco Pierre White. You are a wonder. I mean this genuinely. Generosity of soul, love and respect for the food itself, Care for and love for the customer. Quality, generosity, honesty, hospitality, love, passion, genuine caring about what you make and the theatre of the entire affair. That is what good cooking is. You truly get it. I can't express how heartening it is to hear you talk about your opinion on the rating systems and the stars. I wish I could meet you in person and cook for you.
I'm all up for replacing michelin stars with Marco stars. At least then you know a guy qualified to give out those kind of rewards is qualified to do so.
Ramsay was awarded several Michelin stars being the head chef behind the stove and hot plate. Nothing wrong with branching out into TV to share your knowledge and expertise. Ramsay has inspired a multitude of young cooks to up their game and become Michelin starred chefs. Marco has done TV also.
@@lewie This is exactly the point he was trying to make, ontop of that, he was the youngest 3 M.Star chef ever, so nobody could ever say he couldn't win stars if he tried. It's like GG to the whole world.
@@AlexZander688 Ramsey has starred restaurants where he can't cook for the people who pay to eat his food. Marco stayed consistent and gave the 3 stars back. After that he started TV. Do your research. Mpw is consistent, Ramsey isn't and was trained by Marco at 120%
What a great interview You can apply his views on teaching and training to all professions The educationalists, who don’t know arse from elbow, should listen to this man.
I was thoroughly impressed with Marco in this interview! I’ve watched chefs and cooking shows for many years. I totally agree about chefs not cooking for you. If a chef has 20 restaurants, I think they should publish the dates they will be cooking in each of their restaurants. Then I could make a reservation during that time to actually have them cook or at least expedite the food I’m tasting. Then I know it meets their personal standards. Thank you Marco for your insight.
LMAO I'm sorry but have you ever worked in a kitchen? That's clown material and I really don't care what Marco Pierre has to say. I've worked in multiple, multiple kitchens and all of about 2 women who worked on the line and/or as a chef with me didn't absolutely suck. Most of them were an anchor if anything. The polar opposite of what Marco claims. Women are not objectively harder working and do not objectively do it the right way instead of taking short cuts. In fact, most women I've worked with in a kitchen use their gender to their advantage, to do exactly what Marco says they don't, take shortcuts.
Absolute weapon of a man and an artist of his craft. Full respect to this man when you hear the story of his humble beginnings and his dream to be the best of the best!
No other chef, judge, or person in the food industry can compare to Mr. White. The wisdom, experience, understanding, will, and the resolve this man has is incredibly beyond any other chef in both his generation, and even more so in this current one. I wish you the best of luck and many blessings in your current life and endeavors, Mr. White. Thank you for the inspiration and all your contributions to this world, not just in cooking, but in the teaching of proper values. -just a home cook
Ugh I’m crushing hard on him! He’s so intelligent and talented. He sort of reminds me of Marlon Brando in his later years. Men of great philosophies. They don’t make many like them anymore
I remember seeing a young Marco asked “What drives you?” I think he had 2 Michelin stars at that point. He answered “When me and (someone) go through the food order and see the profit we made...” He was already tired at that point, pumping out food for money as he said.
@@damienholland9244 He was supremely dry as a young chef. There are some videos out there from his days at Harvey's and the above quote seems exactly in line with who he was then.
@@Gabebox Yes, I've seen more videos about him since I wrote that response and agree. He's just being dry / sarcastic. But you can't tell when he's serious or dry because he has the same expression both times lol.
What an awesome video interview. Speaks on the ebb and flow of success, the downfalls of modernity, and taking back ones own life when the momentum of that success demands the compromise of ones character. MPW is a man's man and a chef's chef. Cheers.
That's one thing I've noticed recently, working as a cook is a development of character. This job made me mentally stronger every single year and I honestly don't think any other job could give me this character I own now. Taking things not personal, keep calm during situations that other people make nervous, focus on things, lead people, respect and acceptance and many more things...it's insane hard to work in this industry, but damn it is a job that gonna change you!
What a video. Brilliant interview. The interviewer asked clear questions and then listened whilst Marco answered. Didn't keep interrupting asking follow on questions. And what a breath of fresh air it was to listen to Marco. His take on both the industry and life. The analogy using Elton John was spot on. The chef has the stars and should be cooking if the stars are being advertised/used.
This is one of the rare times an interviewer has such good questions that you fully forget it's an interview and just get lost in the lore of MPW. Marco is a legend, but so is Deepit for having the most perfect questions.
nowadays, if you want the best tastiest food there is the rule is no longer "follow the stars", its "follow the locals" the locals always know where the best food is
No it's still stars. But it's not Michelin stars, its review stars. Locals may think the food is good, but you might not because your palette is different from theirs; or they think it's bad but you think it's good. With review stars, you know if its good or bad because people from all over the world with different palettes have reviewed it
@@BanditLeader your argument is completely irrelevant, places get both local and worldwide reviews the difference is locals knows where those good spots are which is exactly my point
@@xGoodOldSmurfehx congratulations you have the reading comprehension of a child. Did you not read that I said the locals palette is different from yours? The locals are used to the food, so obviously they are gonna say it's good. Just because the locals think it's good, doesnt mean the average person will. That's why you look at the reviews, because it will tell you what the average person thinks.
@@BanditLeader if i have the reading comprehension of a child you have the brain processing of a baby its irrelevant if locals have a different palette, they know where these high rating places are and they also know where their favorite places are you try the high rating, if you dont like it you try the locals favorite thats how touring for food works junior either way one way or another, locals usually end up at the higher rating places so be my guest, you clearly know nothing of food traveling so stop making yourself look like a cretin already
Wow! I always liked Marco but after this interview I have a new found respect, especially when he mention getting board after 3 starts and his fear of failure. He has very good character! Aside from cooking, you could learn a lot from him
Marco is absolutely spot on. If I go to a restaurant on the chef's name, I want that chef to prepare my food, a chef in their employ that has made a name for themself. For example Gordon Ramsay puts his name on restaurants as owner but always lists the resident chef who is hand picked for their expertise.
Great interview. Thanks for that. The interviewer was very good. He let him speak and did not interrupt him. I also agree with everything mister White said.
One thing I’ve learned about interviewing and taking to people, when they’re telling their stories, don’t attempt to finish the story for them. It’s their story; let them tell it. Please take this into mind going forward. Outside of that, thanks for the interview and the trip inside Marco Pierre’s head.
I, too, wanted to hear more of what he had to say about his story. Being interrupted when you are telling your story is probably worse than being flipped the finger.
I agree! There were a few times where I was disappointed to hear the interviewer cut off Marco as he's explaining something or telling a story, but still better than a lot of other interviewers out there I suppose
This guys is a amazing person, He is not better than anyone else, his is just always bettering his past self. I will meet this fine gentlemen and have a beer or cup of tea. It would not matter. Just amazing humane being. Unapologetic a mans man. Blessings to MPW and bringing producing this video. Good hard questions.
Damn that's so true. I love Gordon but if I went to his most famous, expensive restaurant and he didn't make the dish then what's the point. The critic thing was spot on too how someone can critique you with less knowledge.
I think this is gold! What he said about discipline and consistency is so hard hitting. Maybe it can be a good thing that when there aren't external drivers, like the fear of getting sacked, that he mentioned, to push you to strive to be at your best at all times, you can fire yourself up to be at your best all the time without it becoming a traumatic stint in your life. Ultimately, if you're in the right frame of mind when your mentor is giving you a hard time, that stint can turn your life around.
MPW is still intimidating but now he is more relaxed in interviews, I have seen his old interviews & he was not having any interest in giving replying to reporters. This man is a Legend.
MPW's memory is uncanny... "it's on the 20th of March at 6pm.....in 1978. I was standing on the starter section of the Hotel St. George in Harrogate...." what a way to start a story. hooked on every line this man says.
as a dutchman, from a country with not a very high standing in global cuisine, i think of italian, indian, japanese, french cuise etc. the bare minimum the chefs have to do who offer these cuisines, is be true to the thing they try to do, and most people will be very pleased. Hero's stand on shoulders of giants, and all of these countries have a great shoulder to stand on!
One of the steaks I have ever eaten was in a Marco steakhouse, however, I know he didn’t cook it, another really great steak was at the Savoy in London, again, Gordon didn’t cook it. I can appreciate what Marco is saying about the stars and being judged by people with less knowledge than himself, however, the award of a star gives us, the consumer/customer a guide on the expected standard in that particular restaurant. Oh, I totally agree with his attitude towards taster menus. I took my wife for a meal at a highly rated restaurant with a Michelin star and we were “guided” towards the taster menu, so we relented and tried it. Now, don’t get me wrong, the 7 or 8 courses that we had were well cooked, beautiful presented and very tasty, but, I actually left the restaurant and was very tempted to stop off at a McDonalds on the way home as I was still hungry. Incidentally I could have had probably 2 of everything on McD’s menu for the price of the taster menu!
"I was being judged by people who had less knowledge than me, so I have to accept that those Michelin stars have little value because the people that gave them to me had less knowledge."
Absolute gangster.
This is the most enlightening conversation compared to all education....
8:07 That part got me.
Not to mention experience, those Michelin food critics can't do what he does
Clearly you don't know what gangster means, there's nothing gangster about it.
@@DarkRedman31 Please enlighten us on what it means to be a TRUE gangster, DarkRedman31 😏
Marco was such a good chef that he voluntarily returned his Michelin stars not because he accepted defeat, it was because he transcended Michelin itself.
Exactly, well put 🙏
It was his choice.
@@racelox He isn't wrong though, how can someone judge your abilities at something when they aren't even on your level? He made a very tough but wise decision to return his stars
@@rolexbabyy 🤦🤦🤦
@@racelox the point is that it's Michelin's identity and standards have dropped since he was a boy
Now this is an interview. Congrats to the interviewer, he was clear, polite and most importantly he cared about what the interviewee had to say.
Asked important and interesting questions instead of the same-old basic questions?
Not jumping in every other sentence
Best comment I've seen in a while
You can totally see that Marco likes the questions
@@marinhrabric6162 and he allowed Marco to answer the questions completely
This is why I idolised Marco. He's not arrogant, he's proud.
@@Ubermensch2 riiight. Proud is the same as arrogant.
"I'm proud of my work"
"I'm arrogant of my work"
Same thing, same thing
@@Ubermensch2 yes you did
@@Ubermensch2 that was literally why you commented, to say that they are the same *facepalm*
@@rekka6277 ehh not really, arrogance comes from hubristic pride (excessive self-attributed pride) whilst being proud leans more towards authentic pride (pride attributed to one's skills). The latter is directed towards one's own accomplishments and has more positive effects on our mental well-being than hubristic pride :)
Dude he has been arrogant too in his time, and worse - but he is also a serious man with many other redeeming qualities and certainly a lot of apparent arrogance is just being uncompromising, driven and discerning. Pride as a quality in a person is not a positive in and of itself to me - taking pride in doing something right is. With artists all these things are very often strangely intervowen. But lets not completely kid ourselves just because someone or something is highly admirable.
He is a sage, he really is,...he doesn't mind becoming "less" successful commercially or "less" famous as long as he didn't sacrifice what he's believe in,....
True that.
Calling my daddy a herb is offence, he is simply a protein more specificly he's a roast duck
What about seasoning pasta water eith knorr stockpots xD
*knorr stockpot*
Are you having a laugh he sold his soul to Knorr
He’s very thoughtful, and makes some great points. Shows why he’s a legend. The interviewer is great too. He asks a leading question, then lets his guest speak. Very well done.
Have you seen his full address to the Oxford Union? It's absolutely incredible.
Leading questions are not a sign of a good interviewer. Quite the opposite in fact! Did you mean 'open ended question'?
@@messrsandersonco5985 We’re probably referring to the same thing, but the semantics have likely changed in the decades elapsed since my time in journalism.
The interviewers speaks too much. Let the Guest speak without constantly saying “yes”, “mhm” every 2 seconds.
What a freaking interview. God that was good.
agreed
Are you saved friend? If you died tonight will you go to heaven or hell? God Almighty, the Creator came in the flesh to take away the sin of the world. He gave up his own life to save yours. His sacrifice on the cross paid the price for your redemption with his own blood. On the third day he rose from dead and offers the gift of salvation and forgiveness to those that repent and trust in him.
Isaiah 45:22-23 KJV
Look unto me, and be ye saved, all the ends of the earth: for I am God, and there is none else. [23] I have sworn by myself, the word is gone out of my mouth in righteousness, and shall not return, That unto me every knee shall bow, every tongue shall swear.
John 1:1-3,14 KJV
In the beginning was the Word, and the Word was with God, and the Word was God. [2] The same was in the beginning with God. [3] All things were made by him; and without him was not any thing made that was made. [14] And the Word was made flesh, and dwelt among us,
Isaiah 44:6 KJV
Thus saith the Lord the King of Israel, and his redeemer the Lord of hosts; I am the first, and I am the last; and beside me there is no God.
Revelation 1:17-18 KJV
And when I saw him, I fell at his feet as dead. And he laid his right hand upon me, saying unto me, Fear not; I am the first and the last: [18] I am he that liveth, and was dead; and, behold, I am alive for evermore, Amen; and have the keys of hell and of death.
John 20:27-29 KJV
Then saith he to Thomas, Reach hither thy finger, and behold my hands; and reach hither thy hand, and thrust it into my side: and be not faithless, but believing. [28] And Thomas answered and said unto him, My Lord and my God. [29] Jesus saith unto him, Thomas, because thou hast seen me, thou hast believed: blessed are they that have not seen, and yet have believed.
@@jesusisgod2953 Um ok...
@@jesusisgod2953 stfu you fairytale believing loser. Get a girlfriend
@@rym528 Fairytales? I said nothing about the religion of atheism. The religion of atheism that teaches nothing produces everything, non-life produces life, randomness produces fine-tuning, chaos produces information, unconsciousness produces consciousness, and non-reason produces reason.
Don't call him a celebrity chef, because he is not one. He's a real chef!
He even says himself, that he isn't a celebrity chef
@Aaron Sager with a splash of Olive Oil...
@Aaron Sager Can someone explain the whole joke with Marco and Stockpot?
@@georgefreemon2935 paid partnership with knorr. His recent YT recipes feature the knorr stockpots as an essential element.
@Aaron Sager Collaborating with Knorr doesn't make him a knorr-commercial chef nor a stockpot chef, sike
@@guillermolopez8931 a 52 gallon splash of olive oil and an oak tree sprinkle of coriander
His point about chefs who got the Michelin star not cooking anymore but charging the price for that star is absolutely SPOT ON
The interviewer really knew when to step back and let Marco talk. He's so damn well spoken and passionate.
Tbf, i'd be too intimidated to interupt.
Dude is a real one, His kind is a dying breed
The last Romantics
As a waiter, all he says it what I had to learn by myself because my boss always wanted us to be right at the table when therr were high prestige guests. By time I realised that leaving them alone with the food and the wine is what really makes them feel comfortable. To let them know "somebody's there if I need him, but most of the time we are alone" is the sign of a good waiter
My dad told me once about a hotel restaurant he went to when he was in Scottland and how it was the best service he'd ever received. He said that the staff were always there when you needed them, often in correct anticipation, but that other than that they were invisible. I was little at the time and it made a great impression on me.
I completely agree ,I have no waiting experience but have eaten at many fine restaurants and agree that waiting is an art and the perfect waiter is the one that doesn’t hover over you or stare across a room and doesn’t seem to be present but anticipates your needs and turns up just as you think you may need a top up of wine etc
Long ago, in Restaurants both crap and Moderately nice, I realized early on the best way to make easy tips is to only bee seen standing still while scanning the floor for someone to help. Notice I said someone to help, not something to do. If you are looking for something to do, you are focusing on the things and not the people. In a properly staffed Restaurant you won't stand still except on your break (if you get one), because one you pay attention to people first you see when any other customer you are passing seems impatient or distressed, and the rule is if you aren't holding food or dirty plates you should engage and inquire. If you have a moment take care of the issue yourself, if you are busy pass it on to the floor manager/Maitre di/Lead immediately; if your hands are full signal the floor manager or if your expediter is really good they relay to the floor manager through the runner constantly. If you are not properly staffed, or working at a $20/plate Microwave and Fryer joint, just hold on to your ass and do your best...good thing is the clientel isn't asking for much unless they are a Karen.
Same at shops
A good waiter waits
I believe he made the choice to be a spokesperson for Knorr because it gave him an opportunity to reach out to everyday people and not just the Michelin restaurant/fine-dining crowd. The parent looking to make that special dish for their family. The partner who wants to wow their significant other's bellies before proposing to them, the mom-and-pop eatery manager looking for new ideas for their menu. It's those tidbits of food wisdom he gives during those 3-4 minute videos that can really resonate with someone long-term.
Question: How many of us discovered MPW through his Knorr videos before finding out he was mentor and teacher to Gordon Ramsey?
Spot on
Anyone who has worked in a michelin establishment knows that they use bouillon for certain stocks and certain sauces.
I didnt. I discovers who he is from Master Chef. But he was such a nice guy he resonated with me.
i respect Marco for focusing on domestic cooking , and not forcing people to to do the impossible: replicating fine dining.
I’m pretty sure the fat paychecks had something to do with it too.😆
Brilliant interview, he asked great questions and then actually let him speak, what a novel idea. Great job. Sharing this with my industry friends.
Thank you! The idea was to let him speak. Glad you liked it!
It’s a shame Gordon Ramsey and his teacher aren’t on good terms! Gordon is the chef he is today because of this dude right here
It was ramsays fault... can't blame marco for not being friends with back stabbing snakes.
@@nerkfumgogi798 what happened between them?
@@imperson7005 ruclips.net/video/Y8D6q332MI4/видео.html
Marco would probably say Gordon himself chose to become the chef he is
this isn't true they are on good terms now
He's a man with high morals. The only chef i found to have such ethical principles.
There are more if you look, but I can't find one under 60 worth paying attention to.
Morals? He is a meateater ffs
Fantastic interview, such an incredible job done by the interviewer. He asked all the right questions and gave adequate breathing room for answers, he respected his guest and therefore did his homework. Well done
Agree, great interviewer
That's was a great point. We as society let celebrity chefs get away with not being behind their stove.
Marco is a genius and the concert analogy was great.
Imagine going to a concert and having their technician come out and play other songs.
That has started to happen, I have heard stories of singer celebrities just playing videos of their music rather than singing it
If I had MPW as a prof in university, I would have aced every one of his classes. Not only is he incredibly interesting to listen to, he seems like the type you wouldn’t want to disappoint. Great interview.
If if if
@@parkeranthony7132 Sounds weird when you repeat it?
I actually had an orchestra conductor just like him in college.
The conductor would sometimes make kids cry because he would yell and throw his pens and conductor stick at them if they played badly.
Then in the next breath he would calmly tell everyone to play the music again.
But I learned more in 4 months in his orchestra than I did the previous 2 years of playing the violin in high school.
Creative genius and madness/emotionality often come together.
I wouldn't wanna disapoint him cause a cast iron pan to the face hurts like a bitch
Idk...he trained Gordon Ramsey, so I don't know if I would want him as a professor lol
My only disappointment from this is that it isn't longer. What an amazing interview. Brilliant questions. Marco comes off so genuine. So glad I came across this.
I find myself clickin' on Marco Pierre White interviews as if I'm about to watch a philosophy video.
What a rubbish comment, how dare you be offensive, I am the co ordinator
Basically the Yoda of the culinary world
Three Michelin stars, not great, but not terrible.
@@god-fearingenglishman5254what's better than three Michelin stars?
@@robbieweld7928 31
@@god-fearingenglishman5254 completely ignoring the fact that he gave them all back, and since then has actively worked against gaining more. if he wanted, he could likely have much MUCH more. but he realized that its not important, and doesnt really stand for the quality of the food.
but carry on, since you obviously missed half of the interview and his personal history
@@robbieweld7928 3.6
*Having a rubber tire company judge you makes no sense.*
Well at the time they owned the highest technological advancement known to man.. so of course they tried to market a bit and convince people that driving around is worth it.
Why have a beer company keep track of world records?
Its just how it ends up.
Sure it does. Think about it.
@@Nswix yeah but imagine taking 40 years to realize that the goal youve kept on a pedestal for years is the equivalent of a participation trophy with googly eyes attached
It actually makes perfect sense you think about why it started. In order to sell more tires they needed to convince people to drive more so they started rating restaurants in order of how worth the drive there would be. The more stars, the more people want to drive there, the more tires are sold.
Has to be one of the most impressive interviews I have ever seen. This is a man who knows what is right for him. How refreshing
Great watch, well done! This guy asked good questions that showed an interest in food and Marco as a master of his art. Then he remained respectful and allowed his subject to talk. He didn't make it about himself as so many modern chatshow hosts do. Great work, thank you from the UK.
One thing i love about Marco is that when he cooks and is telling you about the recipe he emphasizes that it's just a guideline. If you like more of a particular ingredient, use more. If you don't like an ingredient, don't put it in. the recipe is a guideline, cook to your taste.
I love that advice so much cause it's how i felt when making my own dishes. I have always substituted things and experimented with dishes that i make or that i see in a recipe and do my own way and sometimes it's wonderful and sometimes it isn't but i always make sure that i learn from failure.
That is the genius of an artist. And he recognizes that cooking is as much art as it is process.
It’s your choice
Marco is EXTREMELY well spoken and very intuitive in how he conducts himself. The philosophical gentleman aspect of his personality almost gives me a nostalgic feeling of the chefs of yesterday and a longing for their return. Well done.
I can always learn so much from this guy, so honest and straight down the line. A lot of life lessons to learned here in 18 and a half minutes. Very rich and refreshing indeed.
Marco Pierre White. You are a wonder. I mean this genuinely. Generosity of soul, love and respect for the food itself, Care for and love for the customer. Quality, generosity, honesty, hospitality, love, passion, genuine caring about what you make and the theatre of the entire affair. That is what good cooking is. You truly get it. I can't express how heartening it is to hear you talk about your opinion on the rating systems and the stars. I wish I could meet you in person and cook for you.
He's an idealist person, and That's what makes him a great chef. All great artists are idealist, and a chef is like an artist to me
This world needs a ton more idealists. Not enough people with principles.
He’s more a Realist in my opinion
I'm all up for replacing michelin stars with Marco stars. At least then you know a guy qualified to give out those kind of rewards is qualified to do so.
His Elton John analogy was completely opposite to what Gordon Ramsay has done. He has integrity, I admire Marco.
Ramsay was awarded several Michelin stars being the head chef behind the stove and hot plate. Nothing wrong with branching out into TV to share your knowledge and expertise. Ramsay has inspired a multitude of young cooks to up their game and become Michelin starred chefs. Marco has done TV also.
Nothing wrong with enjoying the finer things when you have nothing left to prove my guy
@@lewie This is exactly the point he was trying to make, ontop of that, he was the youngest 3 M.Star chef ever, so nobody could ever say he couldn't win stars if he tried. It's like GG to the whole world.
@@AlexZander688 Ramsey has starred restaurants where he can't cook for the people who pay to eat his food. Marco stayed consistent and gave the 3 stars back. After that he started TV. Do your research. Mpw is consistent, Ramsey isn't and was trained by Marco at 120%
@@justmirco Um, you think you can own multiple restaurants and cook in all of them? Gordon's not just a chef, he's a restaurant owner.
A person see Marco White on the street and says: Can i get an autograph”
Marco : I had 3 options
🤣🤣
Can i get an autograph?
Marco: " Rule number 1 (*finger points up) , don't waste my time"
Marco: Give me olive oil.
Marco: Can you have an autograph? You can, or you can't, its your choice.
@@MrKevin486 Lol
10:04
Marco : Do I want to watch people being ridiculed?
Interviewer: Yeah
Marco : No
Lmfao I just got it.
Lol I caught that, too!
What a great interview
You can apply his views on teaching and training to all professions
The educationalists, who don’t know arse from elbow, should listen to this man.
I was thoroughly impressed with Marco in this interview! I’ve watched chefs and cooking shows for many years. I totally agree about chefs not cooking for you. If a chef has 20 restaurants, I think they should publish the dates they will be cooking in each of their restaurants. Then I could make a reservation during that time to actually have them cook or at least expedite the food I’m tasting. Then I know it meets their personal standards. Thank you Marco for your insight.
Such a brilliant man. And about his opinion on women in the kitchen, he’s talking logic. People are so easily offended these days. Ugh
Define logic
@@Arondeight exactly just like how I wouldn’t pick a skinny guy to do heavy lifting. I would pick the best person suited to do the job.
LMAO I'm sorry but have you ever worked in a kitchen? That's clown material and I really don't care what Marco Pierre has to say. I've worked in multiple, multiple kitchens and all of about 2 women who worked on the line and/or as a chef with me didn't absolutely suck. Most of them were an anchor if anything. The polar opposite of what Marco claims. Women are not objectively harder working and do not objectively do it the right way instead of taking short cuts. In fact, most women I've worked with in a kitchen use their gender to their advantage, to do exactly what Marco says they don't, take shortcuts.
@@PalpitoMcCrayyou... might wanna revisit your grammar there bud
@@CreepyScotchTape Fuck right off
MARCO SAYS THER NOT WORTHY ENOUGH TO GIVE HIM A STAR .. LOVE THIS GUY !!
His every sentence became a quote...no wonder he is such a great chef
What an amazing interview!🔥
Absolute weapon of a man and an artist of his craft.
Full respect to this man when you hear the story of his humble beginnings and his dream to be the best of the best!
Man with wisdom.
Thank you for posting.
A great interview.
No other chef, judge, or person in the food industry can compare to Mr. White.
The wisdom, experience, understanding, will, and the resolve this man has is incredibly beyond any other chef in both his generation, and even more so in this current one.
I wish you the best of luck and many blessings in your current life and endeavors, Mr. White.
Thank you for the inspiration and all your contributions to this world, not just in cooking, but in the teaching of proper values.
-just a home cook
Chef Marco should start his own award system.
Someone with lots of knowledge for sure!
Ugh I’m crushing hard on him! He’s so intelligent and talented. He sort of reminds me of Marlon Brando in his later years. Men of great philosophies. They don’t make many like them anymore
Man this was an incredible interview! I wanted it to keep going.
I remember seeing a young Marco asked “What drives you?” I think he had 2 Michelin stars at that point. He answered “When me and (someone) go through the food order and see the profit we made...” He was already tired at that point, pumping out food for money as he said.
Strange answer. Must have had an underlying meaning or sarcasm because on its face that's silly.
@@damienholland9244 He was supremely dry as a young chef. There are some videos out there from his days at Harvey's and the above quote seems exactly in line with who he was then.
@@Gabebox Yes, I've seen more videos about him since I wrote that response and agree. He's just being dry / sarcastic. But you can't tell when he's serious or dry because he has the same expression both times lol.
I think what he was referring to is that once he makes the prop
Profit he sees that he served somebody, and that there is more work to be done
This whole video being in a portrait view offends me, but I love everything Marco ever has to say so I watched on.
This was a great example that having all the fame, fortune & being at the top doesn't necessarily bring you happiness.
18 minutes of solid wisdom. Loved it 🙏🏽
What an awesome video interview. Speaks on the ebb and flow of success, the downfalls of modernity, and taking back ones own life when the momentum of that success demands the compromise of ones character. MPW is a man's man and a chef's chef. Cheers.
The way he speaks shows that Marco has not practicing cooking, but LIFE.
That Elton John analogy is spot on.
I will always have an unlimited amount of respect for Marco. He's humble, considerate, caring, loving, and overall an honest saint of a human being.
This is one of the best interviews I have ever seen from ANYONE!!
Fantastic interview, fantastic insight. A man of principle, who seems to be misunderstood a lot. Whats a legend, MPW!
MPW is like the Bertrand Russell of cooking. He's the coolest, most honest, philosophical cook of our time.
Honest. Best interview I have seen in a long time! So clear am impactful. Thank you both.
This is a side of Andre The Giant I had no idea about!
What?
Haha very good.
😂😂😂
Looooool
This made me laugh a big belly laugh
I don’t even care that he can cook, I just admire him as a human being
That's one thing I've noticed recently, working as a cook is a development of character. This job made me mentally stronger every single year and I honestly don't think any other job could give me this character I own now. Taking things not personal, keep calm during situations that other people make nervous, focus on things, lead people, respect and acceptance and many more things...it's insane hard to work in this industry, but damn it is a job that gonna change you!
Will it change u for good or for bad
What a video. Brilliant interview. The interviewer asked clear questions and then listened whilst Marco answered. Didn't keep interrupting asking follow on questions. And what a breath of fresh air it was to listen to Marco. His take on both the industry and life. The analogy using Elton John was spot on. The chef has the stars and should be cooking if the stars are being advertised/used.
This is one of the rare times an interviewer has such good questions that you fully forget it's an interview and just get lost in the lore of MPW. Marco is a legend, but so is Deepit for having the most perfect questions.
I can only imagine what a conversation between a younger him and him right now would be like
nowadays, if you want the best tastiest food there is the rule is no longer "follow the stars", its "follow the locals"
the locals always know where the best food is
No it's still stars. But it's not Michelin stars, its review stars. Locals may think the food is good, but you might not because your palette is different from theirs; or they think it's bad but you think it's good.
With review stars, you know if its good or bad because people from all over the world with different palettes have reviewed it
@@BanditLeader your argument is completely irrelevant, places get both local and worldwide reviews
the difference is locals knows where those good spots are which is exactly my point
@@xGoodOldSmurfehx congratulations you have the reading comprehension of a child.
Did you not read that I said the locals palette is different from yours? The locals are used to the food, so obviously they are gonna say it's good.
Just because the locals think it's good, doesnt mean the average person will. That's why you look at the reviews, because it will tell you what the average person thinks.
@@BanditLeader if i have the reading comprehension of a child you have the brain processing of a baby
its irrelevant if locals have a different palette, they know where these high rating places are and they also know where their favorite places are
you try the high rating, if you dont like it you try the locals favorite thats how touring for food works junior
either way one way or another, locals usually end up at the higher rating places so be my guest, you clearly know nothing of food traveling so stop making yourself look like a cretin already
One of the best interviews ever. Kudos to the interviewer so polite and respectful.
These guy is an actual genius in his art.
Wow! I always liked Marco but after this interview I have a new found respect, especially when he mention getting board after 3 starts and his fear of failure. He has very good character! Aside from cooking, you could learn a lot from him
Such a beautiful interview. Marco is pure joy. So inspirational. Makes me want to give up on business school and start cooking
You know, with a business degree you could start a restaurant! 😎
Marco is absolutely spot on.
If I go to a restaurant on the chef's name, I want that chef to prepare my food, a chef in their employ that has made a name for themself.
For example Gordon Ramsay puts his name on restaurants as owner but always lists the resident chef who is hand picked for their expertise.
The interviewer is really good and respectful. Giving interesting and insightful opened ended questions and letting Marco speak. Fantastic interview 👌
Great interview. Thanks for that. The interviewer was very good. He let him speak and did not interrupt him. I also agree with everything mister White said.
I can listen to him all day ! 🖤 He's smart and great chef
Probably one of the best interviews I d ever seen
Nah..the interviewer interrupted Marco occasionally. In essence though, Marco gave a great insight
Great interview. Well conducted and extremely engaging throughout. Marco is class, simple as that.
One thing I’ve learned about interviewing and taking to people, when they’re telling their stories, don’t attempt to finish the story for them. It’s their story; let them tell it. Please take this into mind going forward.
Outside of that, thanks for the interview and the trip inside Marco Pierre’s head.
Excellent comment.
I, too, wanted to hear more of what he had to say about his story. Being interrupted when you are telling your story is probably worse than being flipped the finger.
I agree! There were a few times where I was disappointed to hear the interviewer cut off Marco as he's explaining something or telling a story, but still better than a lot of other interviewers out there I suppose
Always loved words from the great Marco Pierre White.
This guys is a amazing person, He is not better than anyone else, his is just always bettering his past self. I will meet this fine gentlemen and have a beer or cup of tea. It would not matter. Just amazing humane being. Unapologetic a mans man. Blessings to MPW and bringing producing this video. Good hard questions.
Damn that's so true. I love Gordon but if I went to his most famous, expensive restaurant and he didn't make the dish then what's the point. The critic thing was spot on too how someone can critique you with less knowledge.
Interviewer is so gentle and very professional,,, questions without harassing ,,, very beautiful to watch
What an excellent interview!
Amazing interview. The journalist was amazing!
That's the best interview and the best truth about the industry... I love Marco because he's the cook like the cook you've imagine... LEGEND!
"Michelin sells tyres. I sell food."
How he answered that men vs women misunderstanding was brilliant! As real as it gets!
I came here to understand why he told Michelin to shove their stars up their ass and got out with a philosophy lesson. This guy is brilliant!
Marco - eloquent as always. The interviewer is asking wonderful questions! Thank you for your work.
Marco didn’t fail the system for obtaining a Michelin Star, they failed him by changing their tactics and compromising their integrity.
I think this is gold!
What he said about discipline and consistency is so hard hitting. Maybe it can be a good thing that when there aren't external drivers, like the fear of getting sacked, that he mentioned, to push you to strive to be at your best at all times, you can fire yourself up to be at your best all the time without it becoming a traumatic stint in your life. Ultimately, if you're in the right frame of mind when your mentor is giving you a hard time, that stint can turn your life around.
MPW is still intimidating but now he is more relaxed in interviews, I have seen his old interviews & he was not having any interest in giving replying to reporters. This man is a Legend.
I could listen to Marco Pierre telling his stories all day long, so interesting and calming
MPW's memory is uncanny...
"it's on the 20th of March at 6pm.....in 1978. I was standing on the starter section of the Hotel St. George in Harrogate...." what a way to start a story. hooked on every line this man says.
Simply amazing to hear from the top of the culinary world....Perception and romance are everything
Yeah wow huge congrats to this guy and also Marco Pierre White, what an incredible interview
as a dutchman, from a country with not a very high standing in global cuisine, i think of italian, indian, japanese, french cuise etc. the bare minimum the chefs have to do who offer these cuisines, is be true to the thing they try to do, and most people will be very pleased. Hero's stand on shoulders of giants, and all of these countries have a great shoulder to stand on!
What a wonderful and respectful interview, he is truely and insight, what a wonderful man.
One of the steaks I have ever eaten was in a Marco steakhouse, however, I know he didn’t cook it, another really great steak was at the Savoy in London, again, Gordon didn’t cook it. I can appreciate what Marco is saying about the stars and being judged by people with less knowledge than himself, however, the award of a star gives us, the consumer/customer a guide on the expected standard in that particular restaurant. Oh, I totally agree with his attitude towards taster menus. I took my wife for a meal at a highly rated restaurant with a Michelin star and we were “guided” towards the taster menu, so we relented and tried it. Now, don’t get me wrong, the 7 or 8 courses that we had were well cooked, beautiful presented and very tasty, but, I actually left the restaurant and was very tempted to stop off at a McDonalds on the way home as I was still hungry. Incidentally I could have had probably 2 of everything on McD’s menu for the price of the taster menu!
Go to the French Laundry and you will be stuffed.
Marco Pierre is gem of a personality
This interview is legit
I felt it to my heart and goosebumps
When he simply put his perspective out there
So much to learn from this man . I wish to meet him someday.
One of , by a long shot, the most intelligent and real people that I love hearing talk. I would work for this man for free. Amazing person.