Young Marco's ego was simply delectable. As he got older, he eased into this kind of "funny asshole-ish mentor" kind of vibe to really show us where Gordon got his persona from, but Young Marco is just raw and totally full of the confidence his talent had earned him lol.
Marco could have easily been a successfull actor if his cooking carrier didn't work out. He's such a menacing & ominous aura that's really hypnotizing & awe inspiring. I could listen to him talk for hours. I really love his food or life advice analogies. He's so full of wisdom & knowledge & has a very sophisticated, eloquent philosopher approach to everything. That's probably why you think of him as Evil Gandalf, lol.
It’s also great when he relaxes in his demeanour and actually replies to the interviewer. It’s a real treat to watch someone who was so young have such a command of chefs and food knowledge
When I clicked on this video, a Gordon Ramsay ad played where he extols the virtue of a Triscuit cracker, unintentionally further underlining who the Sigma chef is of the two.
Not sure what you mean 'Make a (life story) movie with the, "Quality of the 'Wolf of Wall Street'? Are you talking about film making style, or suggesting that MPW was in fact similar to Jordan Belfort in his approach to his successful businessess? Marco is displaying a similar, correct practice that is taught to catering/culinary students to this day, albeit a finer cut. Everyone in business the 1980's was entrepreneurial so can you elaborate?
I just realized Russell Crowe announced in 2019 that he’s gonna write, direct and star in a Marco Pierre White biopic, but it’s been 4 years and still no news!!!
This is actually a thing in cooking. When frying an egg from a cold start, wait for the butter/oil to sound like "applause" then kill the heat this will usually result in a fried egg done over easy. You can either let it sit in the pan and continue cooking to the desired fried/cooked type or flip it for a fully cooked egg. If cooked over easy in this method it does exceedingly well with gooey insides with a crunchy rim/bottom as a topping for rice bowls, toast and more. ALWAYS SALT WHILE COOKING! -love, chef of 3 years so far
What makes Marco so respected among cooks is that he didn't had to do all this prep. He won a Michelin and continued to SO much prep, and SO perfectly - while most chefs will delegate as much as possible and will have specialists to do certain things, Marco was a master at all the "menial" prep and butchering tasks. I've been practicing knife skills since I'm 6 or 7 years old, and I almost cut myself trying to chop an onion his way, thinking I wasn't a "domestic cook" after all - ouch.
I'm a professional meat cutter, and I've done it 10 years, and its basically the only aspect of what he could do that, I can do, which baffles me, I couldn't imagine also mastering cooking and all the other stuff on top of meat cutting/butchery.
@@Joeyisagonnawin The thinner the blade the more sharpness. That's why razor blades are so sharp. I try to sharpen my cooking knives after every use, and they still can't do what he's doing lol. Might have to get me a thinner blade knife too
@@amplituhedron5582 you mean like the sharpening stone under running water thing? I only use a basic sharpener tool where you drag the knife through. But only very subtle cause if I put too much pressure it will grind down the thin edge and basically sharpen it all over from scratch
To say he doesn't look much he is quite an intimidating guy with that stare met lots of guys who are the same not to mention he's got a sharp knife in his hand lol
I do not like fine dining. I have terrible taste in food. But I absolutely love watching people who are masters at their craft. Fascinating to me. This is a great example.
Lol most "fine dining" is just pretentious overpriced foods, a lot of the best foods they wont serve because a lot of the best food is simple and cheap
THE CLAW! I remember being taught this by a chef during work experience, he was such a fucking legend. 2 years of culinary classes and that dude taught me more in a week. Me "How do you cut so fast without being worried you might slice your hand open" Head Chef "THE CLAW!!! They didnt teach you that?" Me "Huh?" Head Chef "THE CLAWWWWW!" I loved that guy xD
Prett sad, i took a course once and they taught it. I knew of mimic RU-vid early cooks but still. Cutting i can do, the whole job im not made for sadly, not talented enough.
I learned the claw from a tv show and it was then reinforced by watching Gordon Ramsay's youtube videos. This was like a little more than 10 years ago and I still have the knife I originally started cutting with. The claw is very very important, I can't believe they never taught you that in 2 years of culinary classes.
@@oliverowsNo, MPW was the youngest chef at his time to earn a Michelin star and that was back when it was far more difficult to earn one, now it's barely a challenge for a professional chef.
The onion cutting speed without looking was one of the least impressive skills he had, honestly. Most chefs and cooks I’ve worked with were at that level if they’d been in the industry for long enough. All about getting the hundreds, thousands of hours with the knife. I’m more impressed by the lack of waste in his fish breakdowns. A much less flashy skill but one I’m sure saved him quite a bit of money over the years. Those ounces add up.
He grew up fishing and cleaning and preping fish since he was a child. the joke is Marco traveled all of europe just with his fishing licince because he never got a drivers.
@@Bluedemonboy87Wait, really? Omg, I just looked it up & it confirmed in an interview that he never got one & only can drive cars with automatic gear off road with his range rover along the countryside. That would explain the footage of him in the passenger seat while being chauffeured to a supermarket. A german michelin starred chef called Tim Raue also never doesn't have a license. I wonder if he too uses Knorr Stockpots... Imagine if Marco got stopped by the police for driving without a license at night: Marco: "I didn't run that granny over while cruising 60mph / 100kmh through a pedestrian area, that granny chose to be ran over by my SUV, it was her choice officer." lol
I agree. I already could cut without looking while in my 2nd apprenticeship year. Once you internalize to always keep your thumb behind your fingers, it's really not that impressive, unless to people who can't even boil an egg maybe. The way he slides through that turbot in mere seconds is a true testament to his level of professionalism & expertise. But even if someone wear to be a bit unprecise in their fish fileting, you could always scrape out the bones with a spoon & save those scraps for a mousse or pasta filling for example. That's 1 of many other reasons why working in the culinary industry can & never will be a 9 to 5 office job where you clock out at the same time each day. If you truly want to become a pro level chef, you have to put in thousands of hours to truly master your craft.
You only get this good when you're as obsessed and worked as much as him, he did like 12 hour days every day of the week. He lived in his restaurant he was his restaurant it was incredible how much he commanded.
He built up his mechanical skills at the hotel his dad used to work in as a chef, back when he was still a teenager. That's where he got all his speed from because they were doing entire banquets.
I would do this at chipotle all the time. It's such a power move to look someone in the eye and cut food at super fast speeds. The difference between me and Marco however is that I wore a cut glove, and he doesn't. He's a legend.
I’ve been a cook for 7-8 years now and I can go pretty fast and do different cutting styles but not at his speed with his level of finely chopped. Iam pretty good, I have had older cooks laugh at me for Going old school and working on my knife skills rather than working with a machine of some type but Marco whites on a level I still barely understand. You’re right about it being a power move though, while two folk were waiting on a machine to be free I did half the prep needed for the dishes in question. It got to the point, at one job people saw me with a 50 pound bag of onions and never questioned if I was doing the right thing. By the end of the first year I had 5 new hires acting like I was their boss and asking me for help or advise.
@@RomanvonUngernSternbergnrmfvusyou could easily do it if your knife was sharp enough. It isn't difficult once you have the basic knife skills honed, but anything but a razor sharp knife will detract from the result.
how tf does he chop so well while sitting down in that radio interview. the biomechanics to do that are all off yet he does it easy. Try it at your desk and its hard.
MPW inspires me like no other. His passion, his drive, his determination. I apply his wisdom from the kitchen to my art/music. It's all the same creative energy 💗
Love these old bits! Thanks for uploading, anybody btw any idea where those full episodes are ? I mean those from the old bits, I believe it's simply called "Marco" from somewhere around 1988-1990 but I can't find the full episodes ??
Of course, thanks for watching! I’ve looked everywhere but can’t find the complete episodes. They’re all broken up either into RU-vid clips (search “Marco episode 1” or “Marco episode 2” to find them) or random clips on Safari. There’s lots of footage on DailyMail.com that isn’t on RU-vid. To find it, Google “Marco Pierre White Harvey’s” and the clips will show up. Hope this helped!
@@teemurph Thanks for your quick reply! Yes we found exactly the same clips, will check out the dailymail, thanks for the tip! Have a great day, cheers!
Finesse with speech, finesse with skill of a chef, finesse with the kitchen knife. He is like Brando, Boris Karloff, Bela Lugosi and at the same time, philosophical, precise. Marco gave Paulie technical expertise in cutting garlic. He is direct, outspoken, and a very high caliber Chef at it's finest in Culinary Arts.
Favorite part of this chef is that his teaching (on film at least) is simple, direct, shown in application, and with consistent practice, readily achievable. (Hope you like chopping into your index and middle finger, but at least the knives are sharp so you see your mistake only just before you feel it {up too 2-3 second lag depending on the severity of the cut} I can still see the scars on my fingers haha so worth)
He is a great chef, but fast chopping is really simple - just slide knife across fingers and its not possible to cut yourself - watch him to it in video and practice slowly at home. It is very important for your knife to be sharp too.
worked in a kitchen where the chef with the best knife skills chopped the tip of his finger off. Never been impressed with someones fast knife skills since. Accuracy and a reasonable speed is enough
@@RomanvonUngernSternbergnrmfvus oh totally... I mean it's a big plus to be able to get something done in a hurry - and it's something that is extremely rare. But it's not desirable to me in the least, it's a circus show. If you are prepared, and effectively using your time, you don't need to be crazy, or flashy at all. You can do everything at a reasonable pace, like clockwork, not doing anything in a remarkable way, but it all comes together perfectly timed. I don't need to cut my chives in 2 seconds, I can take 15, because I know when I have 15 seconds, and then I'll take that time. Squeezing in your knife work just begs for hospital visits.
@@Tlilancalqui if everything worked like clock work then we wouldn’t be human. Life happens, larger than normal influxes of people come, stuff break or goes bad, only one thing in certain in the service industry: that nothing is 100% and everything goes wrong at some point. It’s all just 3 kids in a trench coat pretending to be a adult who mostly just feed children larping as adults.
MPW out greatest gift to cooking since Roast Beef and Yorkshire pudding. My wife worked for him and she always says she learnt more in 3 months from him than all her previous years combined. He has an aura that just inspired you to be better every day, and he was willing to show you share his knowledge unreservedly.
claw your fingers on the food item (three on top and two behind), angle the blade slightly away from your fingers so it will always fall away, not toward. never lift your knife above the height of your fingers. Your curled fingers will stop the body of the knife and direct it downward, your finger tips are safely curled away. Easy, once you get into the habit of it.
At 1:04 he technically cuts his little knuckle as it starts slightly bleeding after his knife strikes him a few times. Beautiful, and no one's perfect.
