I love Kieth , there are episodes of his early series of shows, where he is completely pissed, and the food he makes is just inedible , its bloody hilarious.
I ate there several times around when these shows were being made. On one occasion, I bumped into Marco outside his kitchen, and after thanking him for a terrific lunch, got to talking. Well, he was one of the politest, most pleasant people you could hope to meet. He was, in fact, the opposite of how the media liked to portray him.
+merope alcyone Probably because you were being polite and appreciative so there was no reason to antagonize you. I believe underneath the enfant terrible persona he so successfully cultivated and sold to the media, he is a good man at heart.
you can't expect perfection in an environment where everybody is treated like a buddy... don't get me wrong its not ok to treat people like dogs... but hopefully you know what I mean
@@alexscott730 Does that matter? Jesus Christ, the dishwasher is wearing an expensive item and you want to downplay it because you're a cynical twat? Gold plated is still gold, you utter bellend.
@@oneenglishbastard87 You can buy a gold plated watch for a tenner. Gold plating may still be gold, it can be an absolutely minute amount of it though.
I was lucky enough to eat here in the late 80’s during a six week trip to the UK and Europe. My travel agent, a native of London, recommended it as a ‘must have dinner of a lifetime’. I remember when I came in that my table was in a spot that didn’t work with my wheelchair. Marco himself came out of the kitchen and helped rearrange the seating to accommodate me. Everyone was so kind, and Marco checked on our party of six at the end of the meal as well. It has been one of the culinary highlights of my 50 years eating there. I will say the food was so simple yet amazing, his wine cellar was rich with choices and I think we all didn’t mind splitting a bill that if I remember correctly was over £1,000 for six people with drinks and dessert. Huge sums of money for dinner in the late 80’s, but well worth the amazing memories. He’s a class act, even if he does put Knorr stockpot in everything these days!! Lol
@@chocolatetownforever7537 not even just at harvey’s but any high grade restaurants, some people will buy the wine for the social status, another tip about restaurants is the most common bought wine is the second cheapest one as people don’t want to seem too cheap, so a lot of restaurants sell the cheapest as the second cheapest and the second cheapest as the cheapest il
@@mcp1228 Great points. I just feel like fine dining restaurants, especially high profile ones like Harveys was in the early 90s, that they sold a lot of high priced bottles. One, by the wealthy and elite, who were able to, and wanted to show off a little, and two, maybe a family or couple that were going to Harveys on a once in a lifetime experience, and felt like splurging because of it. I know that here in the states, even at a crappy bar, a bottle of whiskey HAS to be a higher percentage of profit than food sales ever are. I remember Gordon Ramsay explaining how menu items are by and large 4x the amount of the actual food cost, give or take. How many shots at 5 bucks a pop are there in a bottle of Jack Daniels that is 40 bucks at cost? Its staggering the profit that is made on liquor, and im sure wine isnt too far off of that.
@@chocolatetownforever7537 marco would of had amazing contacts and knew amazing people to get the best deals on wine in bulk you could possibly get of-course ahaha
They simply do not make shows like this anymore. Such a shame, can you remember seeing anything this honest/ interesting/ vital on TV recently? It's truly brilliant that these little shows got made.
It's probably the woman asking the questions seeing as he's really given her some tone especially on ridiculous, stupid or otherwise irrelevant questions or comments.
a real cookin show with real cooks in a real kitchen! - not competition cooking - not a cooking around the world show - not cooking lifestyle - not how to cook this is raw- and honest- and why its the best food show i ve seen. plus marcos a legend- love watching him cook. like an artist behind a canvass , that man behind a stove.
his name was keith floyd he did a lot of cooking shows over the years he was one of the funniest most genuinely nice person you could meet sadly he died in 2009 one of the funniest moments is the Piperade recipe with the french lady ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WWhTKXgTw_A.html
@@djxjxixsmjxjskjzxn1853 oh really? That's interesting because his biography clearly says he's English and of English descent and born in England. And do you hear a fucking Irish accent on him?
@@Jimboy012 He took a slight piss at Blanc in this series, but I thought he seemed very affectionate and respectful to Koffman and Ladenis on other episodes. A lot of his gruff was for TV, and teaching the young guys who worked for him, to be their best, like he had done to him.
Jesus Christ, Marco noting how complicated, fast, and disconnected life was in the 80s really gave me a massive sinking feeling reminding of how fucked our world is today. I was born in 90 and how I wish I could go back then and just sit quietly to the sounds the trees blowing in the summer wind and the smells emanating from my mother’s kitchen. The green everywhere, the brilliant blue sky with voluminous white clouds, and the smell of blooming jasmine and gardenia at night under the light of the moon.
@@daniellinehan8467 I think what he means is that due to the growth in income inequality, most of us are stuck in bullshit office jobs that don't pay enough for the sky rocketing rents. Social pressure has also gotten worse. You have an older generation with totally different values than the younger generation and the values are clashing all the time, making life even more confusing than it has to be. You probably have the fear of debt and judgement on your mind all the time and getting drunk once a week with your buddies is probably not gonna take the uncertainty in your brain away. With the pandemic, the war in Ukraine and the shit show in politics in generation, this era feels like a stressful circus.
The irony of your comment 😂 Isn't it just reality of life, what you're describing there? Nostalgia for the past is real, and for you the 90s was what the 60s perhaps was for people like Marco.
This is why he gave up the 3 Michelin stars. In order to maintain the reputation he built up over the years it becomes fucking brutal to be on top. Yes you get lots of money and fame, but it seems that eventually the excitement of it all wears off. I've never been on the financial treadmill, but I can imagine the stress that comes with it making life a bitch to live through. In the end he fucked it off, and good on him. I can't blame him for making an easy living doing basically nothing by endorsing Knorr.
+Bernie For The Future Couldn't agree more. It's all too easy to mock him for the Knorr advertising and compare him to this caricature of the hyper successful Michelin chef. But in reality he is just as human and fragile as each and every one of us. I would imagine he lives a much more fulfilling life than Gordon Ramsey does now. The treadmill analogy is very apt. I've always had a soft spot for Keith Floyd anyway, but it's actually quite endearing to see them both so open and honest here. Fascinating clip looking back nearly 3 decades ago. RIP Keith.
Hellespont I watched an interview he did, a while back. He said, about giving back his 3 Michelin Stars, that he realized the people judging him knew less about food than he did.( I'm paraphrasing). But that's when he knew it was time to walk away and he was at peace with that decision. He's a fascinating speaker.
That bit where Marco and Keith Floyd are talking about the changes that come with fame was very revealing, at least about Marco. He said it himself, he worked his arse off for something he thought he wanted but ultimately didn't. That's why he gave back his Michelin stars, that's why he "went back to basics" with those Knorr videos etc. He seems to be sticking his middle finger up at the pretentiousness of the haute cuisine world.
Great points. I do think theres a lil more to it than that though. Dont you think that the keeping of 3 stars is a no win situation for anybody? You can only go down, and im sure thats embarrassing as an owner/chef. I suppose its also possible if you slip back, that theres financial repercussions as well, although with Harveys having such a small dining room, and Marco being such a name brand, I doubt he had problems filling that restaurant every night.
Marco 3 '10: "We all want things and we work for things and when you actually get 'em you realize you've worked (for) something you didn't really want." That's Marco before he'd even got his second Michelin star. And he's later said the he felt the same after he'd got his third star + 5 knives and forks. It's all about the chase and afterwards the catch is almost irrelevant.
I think his statement highlights the worst parts of growing up in a western society. Its all about "What you can have with hard work" But once you get your semi detached house a BMW and two kids... she bangs an old crush and your left sleeping at your mums divorced going grey. Im embracing the van life with my sweetheart. Fuck you baby boomers rent...
This reminds me of Lacan's psychoanalytic concept, the 'objet petit a'-- the unattainable object of desire. For anyone interested, Zizek explains it neatly in a video called 'the illusion of perfection' which, i think, elucidates Marco's sentiment here. In short, Lacan claims that whatever it is which seems to function as an obstacle to (our) perfection - be it a lack or excess of something (in Marco's case, the lack of three Michelin stars, etc.) - is the very thing on which that idea of perfection is founded (in a retroactive kind of way). So when u remove this obstacle, when you achieve your goal, you lose the very thing to which it appeared as an obstacle, and hence the idea of perfection itself. For Marco, then, it was precisely his lack of Michelin stars which made them seem so desirable, and, by acquiring them, or, rather, *without lacking them* , their value seemed so diminished. In other words, perfection can be seen as a retroactive illusion which, as you said, appears true only "in the chase", or in Lacan's terminology, only when the obstacle to its (apparent) actualisation exists-- the object cause of desire.
This is precisely why he traded in his three Michelin stars. He was tired of his food being eaten and criticized by the wealthy ‘upper-crust’ who really had no appreciation, much less, understanding of fine things at all. He was breaking his back for people who would only give him moderate appreciation. Now, he’s cooking freely and seems to enjoy himself a lot more.
Those were profound words. It seems too many people get on the treadmill of life and just become blinded by the striving, the slight returns and never think of when they were happiest, being that young person catching his fish.
Sadly true. I'm a trained cook. I have friends who make films.. I'm not in the same league as Floyd or the God that is Marco, but I'm going to try to bring these shows back. People want shows like this again don't they?
In a way, becoming a chef really catapulted ordinary working class people into the upper class. And it's much different than say when celebs or footballers become nouveau riche, they still lack class. Chef's like Marco became really respected.
many footballers aren't even from working class families, so many south american talents come from broken homes and poverty neighbourhoods, they hardly care about your opinion on class and whether you think they have it or not, most of them give back and do a ton of charity work anyways, thats classy and respectable in my book. Not to mention sacrificing your entire childhood and teenage years to become an elite athlete.
RobinHoodUKIP he still does it to this day when he does tutorials, he did his steak comparison then cut off the end and said “always save the last piece for the man holding the camera”. Take note how (apart from the one) he also made a point to remember all their names too
Cooks don't allow people to go without. If your kitchen staff or camera crew he's likely to give you food ahd drink. If not for good moral at least to boost their skill. I've never seen a kitchen where the crew abd often delivery service doesn't get something to eat or drink.
one of my all time favourite you tube videos , a peek into a a place where very few of us could ever hope to be , the kitchen of a culinary legend and his many proteges before they started screaming and shouting on tv seeing marco in the company of keith is very heartwarming , there is a very obvious shared affection and respect most humbling :)
Well said. Marco maybe did a shit deal with Knorr but let's all be honest, Ramsey sold his soul to the Devil with the US version of Kitchen Nightmares. White was an outstanding chef and did it all way way before Gordon and the like. More to the point Kieth Floyd is there with him kicking back. Marco was a boss.
@@MrDarkTides I think it's just the fact the world has completely changed. Reality TV has taken over and people watch kitchen nightmares and especially hell's kitchen US not for the food but just to see people get shouted at and humiliated. Back then people actually cooked, now the world is full of fast food and convenience foods. I don't blame Gordon for riding the wave personally.
Jordan Groff he done what he set out to do and like he said how dare critics criticize his food when their not even chefs or cooks.. So he gave them back !! Love this man he isn’t in it for fame he does it for the love of Food!👏🏼
I am not a chef did my trade in the early 70's as a boiler maker. I watched an episode of when Marko said quitting or getting the sack was not an option. I was the same, had some of the hardest.very knowledgeable tradesmen screaming at me, criticising my work but I stuck at it and got better. Every now and then one of them would say Williams finally you did something right. That made me feel so proud!!!!!
I adore the mutual respect between these two men. Marco was a high temperd chef yet when mr Floyd came to visit he did'nt give a toss. Just a brilliant pair.... R.I.P Mr Floyd
Ahhhhh the wonderful combination Marco and Keith Floyd, what a inspirational flamboyant beautiful Chef he was complementing a young Marco R.I.P 🙏🙏🙏❤️❤️❤️
Beginner here. Are they actually? I think most of the dishes shown are just easy to explain things he does for the camera crew. However, he has said many times that simplicity is underrated.
@@alon3929 yeah man I cook at a 2 rosette kitchen and the food we make compared to the stuff on here is miles apart. I've dined in a Michelin restaurant and the food you receive is art on a plate and this is just a poached salmon with a tomato and truffle sauce 😂 but without these guys we wouldn't be where we are now I guess
Marco's demonstration of filleting the fish you can see in one of Ramsay's more recent videos. Really enjoying such precise information and techniques Marco shares. Truly, a masterful Chef. Thank you for this series very much!
Two beautiful, teak thought chefs and yet , very tuned into their craft, passion issuing from their pores. Anecdotal gems rechochett through the pass. What a pleasurable and yet frightening way to endure an apprenticeship.
I'm watching this with my king size beef & tomato pot noodle in one hand, and a warm half finished san miguel from last night, in the other. I shit you not.
"Gordon Ramsay is a cunt" one of the last sentences broadcast by the great man Floyd... and I don't think truer words have been said. This show, the one above us is The Business. Like Floyds brilliant flagship. It's about the real thing. Fun, banter and fucking doing it properly. No nonsense required.
Floyd was the first! HE was the man, HE had the persona! He had Rick Stein on his program, first time Rick got on TV. Keith rocked, he was a star, he was ace. All the rest are pale imitations.
2:49 "Life's changed since then.." I love how awkward that moment is just after Floyd has finished his story about fishing and cooking an improvised lunch… Marco doesn't react in the normal way, just stares.. Keith seems a little unnerved. I honestly think Marco is a disturbed person. But I mean that in a good way, he's clearly devoted to and obsessed by food, but he really does seem, for lack of a better word, insane.. at times.
Based on his autobiography, you can kind of see that he was a little insane during his quest for 3 stars. To say that he was obsessed or passionate about food was an understatement. I'd say he was much more devoted than Albert Roux, who threatened to kill himself if he didn't get three stars.
SethHesio the reason i think he seems insane is because marco was probably tired to the point of illness, doing 14-18 hours a day, 6 days a week, all year for years on end, sleep deprivation to that extent is sure to do the mind no good, i feel this is the reason he was so concentrated and hostile, he was used to being that exhausted so carried on with a different mindset, more than likely why people found him difficult to work for, nobody wants to be on the bad side of marco
You might've seen the other clip of MPW acting nasty towards the interviewer while making a sauce. It was Keith Floyd who told him afterwards to cut that out and treat the TV producers with more respect. And MPW listened to him and didn't act like that again on camera.
That football comment reminds of the time he inspired Gordon to cry... I love the work of cooking so much... my creative impulse isn't quite so geared as MPW's. I could cry about that... the dedication to perfect service juxtaposed with a lack of personal responsibility to create better dishes... an absolutely worthless perfectionist... tragically well intentioned... a deglased keep-sake...
