@@tonybonavera2011 Which is a bit hypocritical, because as we see now, Marco in his younger years couldn't cut fast without looking away either. He got that skill through a lot of experience when he got older. And meanwhile he is getting mad at those contestants about it even though most of his contestants/participants are younger than Marco was in this video.
@@theintunity it's not that he can't do it, he just simply doesn't want to, as he said he's only being paid to cut the mushrooms and make the sauce if he doesn't want to talk he doesn't have to
for real, gordon is a nice guy with a bit of a temper. The stories surrounding Marco and Harvey's are quite crazy, Gordon himself have said that there was a lot of bullying and violence in that kitchen
The problem is that a good interviewer shouldn't ask so many questions that can be answered with just one word. Better questions might get better answers.
What bothered me most was that she’s acting all surprised that he’s giving one word answers when all she’s doing is asking closed-ended questions. Maybe if she had better interviewing skills she would get more out of him.
@@IcyBrown That's what happens when you're authentically the shit. He doesn't have to prove himself to anyone or answer to anyone because his work ethic and success drowns everything else out.
To be honest, As intimidating as Gordon is... I couldn’t handle Marco, Just standing over my shoulder.. Glaring into the deepest parts of my soul.. No way, I’d shat myself...
Randy, it's because you are not a true chef. No reason to feel ashamed of this fact. Very few people on this Earth would be cut out for the high end of this. Granted, I would have given anything to have been trained by him. I've worked in the pits of hell. To have him yell at you means he cares enough to keep yelling. Once they stop giving you HELL is when you know you done fucked up.
Marco hit on something amazing. “You can buy a man's time, you can buy a man's physical presence at a certain place, you can even buy a measured number of skilled muscular motions per hour or day. But you cannot buy enthusiasm, you cannot buy initiative, you cannot buy loyalty; you cannot buy the devotion of hearts, minds, and souls. You have to earn these things.” This was originally said by Clarence Francis, but quite elegantly restated by the master, MPW
@@jonavuka A Fing men! Love Marco and Gordon, but both have sold out. From Knorr stock pot, to Ramsay mocking an interviewer calling him a "celebrity chef" on "Boiling Points", its pretty funny.
I think it needs to be said - even though they have a bit of a testy exchange in this clip, Marco and Kay Avila (the interviewer) were actually really good friends, she even served as his ghostwriter for many years.
@@TheNuggzt3r *Gordon:* YO COOKIN'S SHITE, YOUR PRESENTATION'S SHITE, EVERYTHING YOU DO IS SHITE, IT'S BLOODY FACKEN RAW >:[ *Marco Pierre White:* _Not only are you a waste of a perfectly good human sperm, but you're also a waste of a perfectly good human egg. The knowledge that you and I breathe the same air is abhorrent to me & despise the very thought of it._
Marco shouted worse than Gordon ever did. He’s been shouting since he began at Le Gavroche. Gordon was left crying in the corner during services at times. Plates were thrown, words were shouted and people were thrown about
He could be an actor even now. He could play a bad guy like Hannibal Lecter for example, or he could play a good guy like Ollivander from Harry Potter, or something like a professor..
@@bernardok even without lifting things working in a kitchen is fucking hard. They're hot and your moving fast and everything is sharp and metal and heavy
Marco's understanding of food is so amazing and wonderful... you can completely forgive him his wild personality and harsh attitude, because he literally understands what he works with more than anyone else around him. Bravo Marco, you mad genius.
That look was can you come back in 10 mins when i finished this prep, the Woman was so silly to do a the interview while he was cutting, then she agitated him when taking a little break from filming was the better option.
@@telephonic Yeah, but if you watch the episode before and the other series made round this time he proved quite well he could prepare dishes and give proper answers at the same time. He just seems to be in a strop.
Marco had a great relationship with Tony and Ronnie, they were all chefs from working class backgrounds who made a fortune if they made a documentary about the restaurant party scene of the time everyone would of loved it as it was hilarious, the world seems a boring place in comparison to the 90s
What a brilliant response to the interviewer. 'Well, if you think there is no point in doing this, get the camera off me, get the fuck out of my kitchen and let me get on with my job'. Love it 👍
I find the questions and answers to be fascinating. And I think the fact that the questions were so good is the reason that Marco was able to deliver such fascinating answers.
Thanks so much for uploading, this is legendary! I've spent many hours of my life drooling over the book White Heat and it's great to be able to see this.
The look he gives her at 0:47 is what really says everything. No further discussion required; he really has a serious contempt for her. I completely understand him.
dude, that "15 seconds is a lifetime" quote is so much insight into his mind tbh. sure it's about the fish but I'm sure it pertains to a lot about cooking. then you look at his scrambled eggs video and how he says to not rush it and you realize he's so masterful because in his world 15 seconds really is a lifetime...so to him, he's literally spent multiple lifetimes just cooking eggs. he has cooking experience at a quantum level
When you hear people described as "force of nature" Marco's image always comes to mind - something about that man is terrifying in the way our gigantic universe is terrifying, but also has mystique and a deep sense of meaning.
The level of skill and time it takes to develop. He can tell by the texture of the fish and color if its good. He can do that with any food. It's insane the amount of work it takes to do that
@@mrbump28 Exactly. And in him saying that I realized he was really talking about the blood pooling, which I suppose is similar in appearance to a bruise... This lady interviewer says some dumb things, that was not one of them! :)
When he is speaking to the French waiter and just puts on a French accent HAHAHA. Reminds me of when Uncle Albert says he speaks German in Only Fools and Horses
I guess the French waiter is used to English being spoken in his native accent in school and would struggle with a British one. For efficiency's sake Marco spoke verbally communicated in a way that the waiter could understand right away.
“But don’t expect me to sell my heart. Tsk tsk tsk tsk tsk tsk tsk tsk. Never expect that.” I’m sorry, but that sounded like the attitude and words of someone whose advances got rejected. Major respect for Marco for his achievements in culinary, hell I use a bunch of his recipes, but seriously that sounded more like a child being pouty about a girl saying no to him, which I’ll put money is exactly what happened.
What most people don't understand is that when working in a kitchen of that caliber under a CHEF of that caliber it simply has to be that way. I admire him as I do all of my former Head Chefs. It's known as discipline.
And the "eh big boy" , 'little' bit of olive oil, knife sharpening, "you know that" ect. ect. interesting how so many things have rubbed off on him and you can really tell
I just love watching Gordon and Marco this time of year, just before thanksgiving. That way I can act like them while I cook the turkey, and piss the whole family off only to have them love me again once they try the food.
