Marco Pierre White documentary on the way, it'll take a while but it'll probably get recommended to you if you like and subscribe. Thanks for watching:)
Yes, I think in most of these reality shows the contestants would prefer Gordon raging at them for 10 minutes to Marco turning his back and walking away with no comment.
@@jaceks6338Being yelled at rips the band aid off, silence let’s it sit and simmer. I tried very hard to break the cycle that I got sucked into, if you messed up I’d walk away and not say a word. Maybe I’d throw your dish in the trash and not say anything, or throw a pan across the room and leave the kitchen. It’s time to change, and little by little we’re moving away from that way of leadership.
@@jto541 I actually like the first season of Kitchen Nightmares back when they had hour-long episodes. Hell's Kitchen, though, was total garbage and a low point for him. His new show on NatGeo is pretty good. It's a smart move for him to elevate the content and try to fill the void left by Anthony Bourdain.
hes the type of guy who will beat you when no ones watching and make everyone believe your crazy if you try to taddle on him, and yeah no one will believe you so you better just shut up and take the beating and do better next time
Or the time he told a cameraman, "Don't push me. I don't think you understand what I am, I control myself very well." Like that's some Hannibal Lector shish
"don't expect me to sell my heart" good wisdom, actually. he draws a clear line when it comes to talking to media and the public, and clearly, his private life remains private.
I thought he said that because he was working at the time, and felt that the camera crew had not earned the respect of him to come in and ask those questions. If the reporter was a fellow chef it might have been different, but it was clear to me he looked at them with disgust tbh.
Well, he is the guy who trough out his 3 Michelin stars because he says they are overrated, which he made good points about it. So later many other chefs follow his example and did the same.
For future archeologists: "No I didn't make Gordon Ramsay cry. He made himself cry. That was his choice to cry." That is some older brother "stop hitting yourself" answer but at 40 years old.
You know what I just realized? this man is dumb as a box of hair AND rude. A majority of people can't just travel and go meet him even if they wanted to, it's not a day and age where u just open up, high speed affordable internet, youtube shorts and watch the guy at work, etc. THAT media reporter making sure she gets as much info about him as she can, would let SO many people who literally don't know his existence, KNOW him, LOVE him. So much for how unlike her, his customers actually pay for his food. How he said in the same breath that he won't sell his soul out. I mean, he just implied if she paid like customers did, he would sell himself out right? how dumb u gotta be, to not know, fame from media is a timeless cheque to cash? more people who definitely deserve better treatment than of his likes, are gonna go see him, eat his food, just cuz of reporters and shows and media portrayal of him. Not magically just cuz he had a talent at cooking. He is full of himself and ungrateful to everything but himself. If he is so private, there wouldn't be a book full of schedules of whom to talk to when. I bet there were tons of reporters. It was a matter of money, which is fine, everyone has to put food on table. But just turn her down if you NEED to be paid or shut up and do it. This is just mannerless. As if he is the only one dedicated to his job and not her, as if she doesn't have to do this and put food on her table, Just as he takes money from his customers by being loyal to them and providing them a service, so does she. Unfortunate for her, unlike him kicking out people not respectful towards his place/him, she can't do the same. She has to put up with his sht as it's the boss making the calls on whom she does the report on or not. He's as shtty as it gets.
I find Marco scariest when he asks "Would you serve this to your mother and expect her to be happy?" That makes you self reflect and think and THAT is really scary to meet yourself face to face psychologically
People joke about him being crazy but he was a man obsessed. He saw his wife kids for half a sunday a week for years because he viewed his passion and lifelong dedication to cooking as more important. His choice, but I'm glad he came to the realisation in the end that he needed to move on.
It's really fucking tough when you find you're calling to stop. Like it just consumes you, it's so enjoyable, the challenge, the problem solving. So good. So addicting. You want to do nothing but spend more time doing that.
@@xanmontes8715 Men like him shouldn't have kids, not until they have the time. They basically hand them off to their wives to raise as if the kids don't see they aren't Dad's priority. Children of divorce saw their fathers more on weekends.
@@Nikki_the_G he handed in his 3 michelin stars, one of the reasons being that he wasn't able to spend time with his family because of how much time he needed to dedicate to work. it wasn't a good idea to have kids whilst he was trying to achieve one of the most prestigious culinary awards, but at least he realised that he couldn't continue with the lifestyle he had. not sure if this changes your opinion or not but just thought i'd drop this info
Years back when I was an apprenticing, I was trained by a Chef who was trained by Marco White. What I learned from him was invaluable and he was the best Chef I ever worked with. I am proud to carry the skills that originally came from this man (even though I didnt work directly with/for him).
You'd be surprised at how many people can not cook or understand the artistry behind it. If cooking truely is as trivial as you put it, then society is in trouble with how many people fail at it.@markmiller5577
I've experienced such secondhand teaching in my line of work as well. It's cool to think about how what we teach people now will be taught to others later. You're never really teaching just the person you're talking to.
@@markmiller5577concave brain, negative IQ comment. If you can even muster an ability to, imagine engaging conversation instead of posting a two word simplistic opinion that adds zero nuance. Brain rotted invalid.
😂now thats better 😆 if i see one more copy pasting "I did not make Gordon cry, he chose to cry" comment im gonna break my toes from pure cringe! thank you laugh MotorGeeks ✌
Then they serve for nothing because either there is no afterlife or from point of view of fanatics there is the reincarnation but you forget things from you past live. And if the afterlife as in heaven or hell, I doubt those lessons serve there. So he is just being a bully while Ramsay may scream at you for the cameras of because you really fucked up but he will tell you where is the mistake and how to correct it so during this life the only one you have you may learn something.
Anyone fascinated by Marco who hasn't already seen it, I implore you to watch his interview on here where he basically just goes off and gives the entire story of his career, you learn exactly how he became the savage that he is. His father sent him to London to look for a job when he was like, 12, and told him to ask to work in hotel kitchens and room in the hotel, said not to even bother coming back if he didn't have a job, only gave him enough for a one way ticket. Just imagine that, he talks about how terrified he was when he knocked on the very first kitchen door to ask for a job and hoped it wouldnt open. He was basically an indangered servant to an unnamed chef who he only described as, "Not a nice man." which I imagine is really saying something coming from a guy like Marco, and the dude basically worked him to the bone, threw flaming hot pans at his head, and smacked him around on occasion. He eventually left for paris and just walked around the city all night waiting for the best restaurant in town to open so he could beg for a job. He was pretty much homeless. They gave him a job but only if he started right then and there. So he worked a 16 our shift at the top restaurant in the highest rated culinary city at that time with no sleep and having only worked in a hotel kitchen as a sous chef for a maniac. That's when his real culinary journey began and he eventually ran that restaurant before opening his own at like 19. The dude is an absolute badass and may honestly be a total sociopath but that just makes him even cooler.
@@whenisasnakeatail4933 Just because it happened doesnt mean he doesnt have victim mentality bro. Whining is just pathetic, especially over something as little as that 'boohoo a chef was rude to me' get tf over it.
I'll be forever grateful that my first kitchen mentor (wasn't a chef but owned the place and taught me the bases) was both stern and professional and very caring and fun, because his attitude towards cooking and towards his staff is a big slice of what made me completely fall in love with this job and want to study and better myself. MPW is an absolute legend and will always be one of my favorite chefs but I'm 100% sure that if I had started off as an inexperienced kid in the kitchen of someone like him right now I would be training dogs or cutting hair or something like that
"Just because they're paying for it, they think they can be rude and obnoxious." This sentence resonates with most people who have ever worked in the service industry, regardless of whether it is a restaurant or not. This is why many people in the working class find appreciation for people like this, if even he comes off on camera as an asshole. He seems to genuinely care about what he does (which is to make a wonderful dining experience) and will not tolerate those who act entitled to misbehave.
I work in security. I work in the control room. Basically I have first contact with clients/people who need help. The big boss once wanted to know why we were cutting off customers by asking them to stop talking so we can get their safety word and say goodbye (IE "bad customer experience"). My manager looked him dead in the eye and said "who do you want us to pay attention to? The person talking about how his childs friend is staying over and the son wanted to show his friend what the panic button is and how quickly we would phone and how he would be sure to give his child a stern talking to or the woman who is about to be raped who just pressed the panic button? The boss nodded, asked us to keep it respectful and walked out. If a client swears at us, we put down the phone. If a client is being an arse we simply get the sales department to give them a warning and if they keep up their bs they arent a client anymore the next day. Love this job sometimes.
This man single handedly took the responsibility for setting up Gordon's villian arc . If anyone thinks Ramsay is terrifying then this man right here made him cry , not weep but CRY like a hungry sleep deprived 1 year old baby .
Marco didn't have the time to waste on anyone not fully using their skills or talent to deliver their absolute best every lunch or dinner service. The amount of talented and inspired chefs that came out of his kitchen is unreal. Marco changed modern dining.
@@dark6.6E-34 When it comes to mothers liking something, there are 2 bars. The first (and lowest) bar is them telling you that they like the food. The seccond bar (which is A LOT higher - typically) is them actually liking it.
ive worked in restaurants and i wish we had a chef who would kick out people for being obnoxious and rude. it makes the service better for everyone else really
Some restaurants take any customers they can get. Others put it down to only a single disruptive table among many grateful ones. Only the very few recognise that a single disruptive table has the ability for another dozen to never return. Kicking out a badly behaved table is a sign of respect and appreciation for the experience of the other guests.
I've kicked people out for being rude to my staff. They asked to speak to a manager. I came over to speak to them and they aired out their grievances without ever mentioning the rude comments and attitude they gave the server. I apologized to them for the server telling them they could leave. I told them she shouldn't have said that, that isn't her place. But I am the owner and I will kindly ask you to leave. I'm not that desperate for a dollar that I'm going to have you here disrespecting my establishment and my staff just because you're paying for food and beverage. I told them their meals were on the house. Please leave. Needless to say, we will not be serving them again. They later went on to blast my instagram account with negative comments on every picture. We simply deleted them.
@@runegeezy Well done, sir! Preserving the integrity of your establishment is paramount. There have been many occasions where the simple rumor of this make people want to dine and spend their hard-earned cash there, as the owner will not tolerate someone else spoiling their night. My humble suggestion would be to substitute the line to these animals from, _"Your meals are on the house"_ to _"Your money is no good here."_ The blatant rejection of a man's money to you for your establishment conveys the ultimate contempt you have for these people, as currency from them alone holds no value. You will receive a round of applause from anyone in earshot. What type of restaurant do you have?
@PhantomFilmAustralia I hear you. I feel like I effectively conveyed the message. When he offered to pay the bill, I quickly told him it was on me with a bit of contempt for him which I could sense he picked up on as I cleared their table and ushered them out of the dining room. I felt like they had a sense of embarrassment because it was about 8:30 on a Saturday night, full dining room, and everyone was watching his party walked out half way through their dinner. I didn't tell him his money was no good or that he wasn't welcome back. But I'm quite certain he picked up on both of those things when we bounced them. I was very overt that we were not happy with the party's attitude, and no amount of money was worth subjecting ourselves to their presence for even a minute longer. They had a pretty big bill. Four people, filet mignon, Don julio 1942, cocktails, etc. www.fedstockton.com @fedrestaurant on Instagram.
I had one month experience working as a waiter, I took part on cooking too a few time, just simple one. The worst event for me is the customer blasted me for the food I don't cook, they then told me they wanted to speak with the chef. I go to him and I got his wraith in return. Then due to the stress of being scolded by both chef and customer, juggling what to do list in my mind, looking over 12 tables, dealing with the customers who ask something that's not even on the menu, a customer who wants their food earlier because they're in a rush, oh there's also kids running or playing a toy in the floor. My went blank and I forget everything that I was supposed to do. I'm a walking corpse that night, Thomas Shelby s**t. I had to resort on seeking comfort from friends and family cause my stress turn into hysterical laughter. However, I'm thankful for it. It taught me to treat waiter nicely and compliment the cooks if the food isn't bad. Salute to everyone working at restaurants.
As a chef with ten years experience I wish I could pull a Marco Pierre White on obnoxious customers. Bestr I can say is there was one time a table made a young server cry over her being new so not knowing their usual table. I went out and spoke to the table concerned and told them you can get up and leave now or apologise to that young woman you made cry for no good reason or I am barring the whole table, no refund will be given. They apologised, genuinely like, and thanked me for some good food once they had eat and left a decent tip for the server. Being British we normally don't tip so it meant something. Still though, Marco is on point about people think because they are paying they get to be as obnoxious as they please and current corporate head office mentalities don't help. All people have to do is complain to head office and they will get a voucher, no kind of internal check to see if they are taking the proverbial. It's one of the main things that makes me want to change trades. That an never knowing what time I will finish work. Be nice if the industry worked with a reduced menu for the final hour/30 minutes of service. It would make clean down a predictable endeavor.
Hilarious bloke. Had a morning meeting once with him about 10 years ago. It was 11am and he got his man to bring in 4 pints of lager from the pub next door on the King's Road. He was charming and entertaining and completely different from what I was expecting.
He’s in the chopping zone and she was trying to distract him. I know she didn’t like his answers but like he said more thought an effort going into his answers could happen later but in that moment it was dangerous
@@tejshah6083 Let's be not only honest but accurate and insightful: He wanted to do his BEST work at chopping, which requires the one thing she was continually attempting to destroy: _concentration_ . I don't blame him ONE BIT
@@robboss1839 He's chopping onions while talking and NOT LOOKING AT THE ONION at 1:35 - he's not worried about cutting himself, he was just being a cunt.
I was a waiter in upscale restaurants for some time and his words ring true. When all the back and front of house staff spend most of their waking lives making everything as close to perfect as possible it feels like your house, and when people come to your house and they're late, and rude, and obnoxious like they own the place and you're a servant it's infuriating.
I’m fully behind that, but I have to wonder if that was really his reasoning, or whether he was being a coked up a-hole confusing himself with a rock star and trying to build up a certain reputation by kicking people out. Who knows.
This man is simply a culinary genius. Describing his restaurant as his home is very apt and shows the dedication to his craft. He's intense but he's raw and honest.
It's one thing to criticize. It's another thing to be rude about it, he's right about a lot of things here first I respect his outlook on customers. 90-95% are very appreciative of his and his teams hard work to provide this service. But there's about 5% of people who are rude, obnoxious, narcissistic in nature. Basically big babies who has to have there way and simply he will not tolerate it in his home. Who would and should, because they have money? It's refreshing to hear other people like this, sometimes respect means more to a person than anything. He works hard, but demands respect for his work.
@@tabularasa7775 I agree with you. I'm leaving the industry after 20 years. I can't afford to be a chef anymore as we are paid nothing, becoming an HVAC specialist as the schooling is free and the trade is actually desperate for workers. Chefs don't have the same respect they even had 10 years ago. Everyone thinks the job is a joke and a chef just "makes food" people don't realize all the extra stuff that comes along with it
Bro, I worked in so many restaurants, and understand what its like in the kitchen. I got anxiety for 6 minutes and 23 seconds straight, just from watching this. I couldn't imagine how stressed I'd be in the kitchen with him. He doesn't even have to speak. His presence is enough to throw an elephant off balance.
I had the privilige to work with one of the best chef in korea and damn the constant verbal abuse. In the end he told me i'm his son now and his my dad. 😂 thats when i learned that the person that gets shit more by the chef expects more of him bcus he sees him or her as having the most potential.
@@midnightfun1277 This right here. I worked at a catering company, it was pretty big and the head chef favorites were the ones that got ripped and yelled at on the daily.
I like Marcos rage because it is not the kinda that makes you scared or fearful, but makes you acknowledge the depth of your mistakes and wrongdoings. He understands how to be constructively angry.
Hehe! Why are people so fascinated with this guys rage? The thing is that most/all people are wrong about so many things in life. Being such a judgemental character as Marco makes him nothing but a hypocrite since he probably isn't the best guy himself. I'm not so sure this man is at peace with himself. Despite his many accomplishments.
@@damienpalianta6325 - True . But an unpleasant person is a drag for everyone and is always an indicator of their own personal misery . Misery loves company .
It’s obvious that Marco and Gordon are among the best chefs in the world, but they seem like terrible human beings. I’m aware that they’re respected for the contributions they’ve given to the culinary world, therefore, I’m probably in the minority here regarding my opinion. But, I just don’t see why people believe that they need to be so mean, rude, and disrespectful towards others in order to become great, get rich, and accomplish amazing things in life.
I remember hearing about a customer asking for French fries, so Marco cut them by hand, cooked them, and gave them to the customer. Then charged them £80 for them 🤣
I think I would happily pay 80 "quid" for fries that were made BY Marco to be honest. On the bottom line a fine product, but maybe tempered with because he's furious I ordered it 😅🤣
I love those little scenes in there with Marco and Raymond Blanc because it shows how Marco acts in the presence of someone he idolizes and respects enormously-decorous, generous, deferential, and extremely tactful. He recognizes a great artist and treats him as a great artist.
This is exactly why I'd rather not be a professional chef. As somebody with anger issues, I found that cooking is therapeutic and helps me focus. I don't want to associate cooking with stress, anger, and extremely high and difficult expectations. I respect chefs in that regard since they can be extremely angry and still manage to perform until the end of the shift.
yeah..IMO I attribute the stress and anger to usually underpaid and poorly staffed restaurants. I believe they try to get away with employing as few chefs as they can get away with, leading to every day being a high stakes effort to get food out on time.
They're running restaurants tho, that's why they're so angry all the time. Cooking is delightful if you're doing it for yourself and the people you like.
@@Bushmills21 y and no at a certain lvl, due to the work put into it, you respect the job and follow advice there are some rest in jap (above all country, it's one where no one would dare to say a thing to a custumer) and yet in those you litteraly have the chef coming with each plate explaining you how to eat it, what to do since that's how it's suposed to work the best, not following is ~ruining the job done
I had a boss who worked exactly the same with customers. He just physically pushed out annoying customers that were demanding and condescending to us the staff, he would make jokes with people who called and pretended everything was full if he thaught the person on the phone sounded snooty or annoying. I asked him why he did that and he said: I rather earn a little bit less than that I have to deal with the stress of these entitled people. I also know they will give the staff a bad time and it will make the morale very low. I loved the way he worked and now I have my own business I don't physically throw people out but I do deny them my services if I think they are going to be entitled
@@kentknightofcaelin4537You interact with enough people, you will eventually learn how to read them within the first minute of interaction. Whether if its by phone or in person
Marco Pierre White is that good at cutting onions, to the point that he has the decency to look away while the onions were crying. MPW didn't made the onions cry, they CHOSE to cry while being cut by him.
@@Kolokasidis "Man had to pay for the divorce somehow." I spoke to a chef who worked under him who told me that and I'm okay with him selling Knorr stock cubes. That's his choice.
What he said in the beginning is something I've always believed in. I don't care if it's McDonald's, Home Depot, Walmart, Nordstrom's, Armani, Burger King, or the fanciest restaurants in the city. I am in THEIR house and will treat them like the hosts they are. It enrages me when people talk to staff like they're shit on their shoes.
My dad always told me never to frown at someone paid to smile, and this is basically what he meant. It's one of the biggest red flags going. If you're on a date with someone who does this, their number should be blocked and deleted by the time you get home alone.
Exactly true. Always remember, the line between civilization and barbarism is that someone is cleaning the toilets, collecting the garbage, keeping the plumbing working, loading and unloading the trucks, and all the other difficult, dirty or dangerous jobs that keep society functioning. They all deserve respect.
2:43 bro was passionate about his craft and only his craft from day 1, he never cared abt sort of showing it off, he just wanted to be good at it, incredible man
An excerpt from Page 161 of The Devil in the Kitchen: “The five-step eviction process was perfected to such a degree that often not one single word was necessary. This is how it would work: *1.* JC tells me about the irritating customers and I emerge to check them out before giving JC the ok. *2.* JC rounds up his waiters and nods towards the table where the offending customers are seated. *3.* On JC’s command the squad of waiters zooms in and clears everything - plates, glasses, cutlery, wine bottles, you name it - from the table in about fifteen seconds, so only the tablecloth remains. The customers are left sitting there, thinking the table is being cleared for the next course and marvelling at the fantastic service. *4.* JC swoops in, eagle-like, and snatches up the tablecloth. He disappears with it without a word, just whoosh. A few minutes earlier the customers were sitting there, drunk and imperious, now they’re embarrassed. There is nothing but a wooden table in front of them. *5.* The customers get the message - they have been humiliated - and they grab their costs and hurry out onto Bellevue road. And no, they did not have to pay the bill.” (Edit: JC stands for Jean-Christophe Novelli)
"Only someone very eager to learn could work with Marco" well there you have it, that's how Gordon earned his stripes, no wonder he gets pissed at overconfident wannabe cooks who think they already know it all.
@@rheawelsh4142 No wonder he has visible anger issues. But seriously, I don't follow him closely, but I saw and heard about the English version of his show, or whatever, and he was very calm in what I saw - and people said he turns the anger up for the American audience.
@@number3stunner118 People assume that, but I've heard just as many rumors that he actually gets told to tone it down for UK audiences and prefers being allowed to scream at people
@@number3stunner118 exactly. It doesn't take a genius to see most of his screaming is for show. The only time it seems genuine is during moments such as Masterchef taking over a Michelin star restaurant, which obviously he would get passionate about, because effing it up means loosing a LOT of money, so the contestants need to graps that, lol
He is absolutely right, luckily, if you can choose your customers, you shouldn't be putting up with rude and obnoxious people who think you are their servant just because they pay for a service.
Ive been a jack of all trades... Ive been to university, got a bloody doctorate in philosophy... One of my absolute go to jobs is kitchen pot washer... I learnt to cook in kitchens, i hate the hours but i love the zen in the mayhem.. my utmost respect for MPW, Gordon and my absolute hero Keith Floyd..
I've worked in kitchens, offices, also have degrees, but I must say that working in a kitchen teaches you the best real-life skills. I can wash dishes faster than anyone I know 😂
That's what grandpas are supposed to do. You get to see your kids get away with stuff you would NEVER have gotten away with as a kid and they make you out to be the villain.
Marco understood that a businesses sole purpose is not to make money, money is the tertiary effect of doing something well. He wanted to make damn good food for people who appreciated it, he did that well and was rewarded for it.
This state is what you get after a few or 20 years in the business, depends on brain speed. When you realize what your business/salary cap is, and what percentage of losing the bad customers makes of that.
@@jesseblackhawk And, businesses who make money with a shit product can only do so by monopolizing the market they are in, either by undercutting the competition, fostering an 'elite' image, or both.
I've been a chef for 30 years, the last 10 of those as an exec and I just can't get behind guys like Ramsay and Pierre's terrible egotism. I don't deny their talent, skill or work ethic but the yelling and constantly demeaning of staff is just a flex of their massive ego's. I understand the demand of perfection for a Michelin chef but take the mistakes and turn them into teachable moments and a chance to build your cooks' confidence instead of making them cry and fear you. But hey, that's Europe.
You know what I just realized? this man is dumb as a box of hair AND rude. A majority of people can't just travel and go meet him even if they wanted to, it's not a day and age where u just open up, high speed affordable internet, youtube shorts and watch the guy at work, etc. THAT media reporter making sure she gets as much info about him as she can, would let SO many people who literally don't know his existence, KNOW him, LOVE him. So much for how unlike her, his customers actually pay for his food. How he said in the same breath that he won't sell his soul out. I mean, he just implied if she paid like customers did, he would sell himself out right? how dumb u gotta be, to not know, fame from media is a timeless cheque to cash? more people who definitely deserve better treatment than of his likes, are gonna go see him, eat his food, just cuz of reporters and shows and media portrayal of him. Not magically just cuz he had a talent at cooking. He is full of himself and ungrateful to everything but himself. If he is so private, there wouldn't be a book full of schedules of whom to talk to when. I bet there were tons of reporters. It was a matter of money, which is fine, everyone has to put food on table. But just turn her down if you NEED to be paid or shut up and do it. This is just mannerless. As if he is the only one dedicated to his job and not her, as if she doesn't have to do this and put food on her table, Just as he takes money from his customers by being loyal to them and providing them a service, so does she. Unfortunate for her, unlike him kicking out people not respectful towards his place/him, she can't do the same. She has to put up with his sht as it's the boss making the calls on whom she does the report on or not. He's as shtty as it gets.
This guy is how Gordon Ramsay learned to demand nothing less than perfection, and I'm thankful for that because without Marco Pierre my favorite chef wouldn't exist
No it’s not, some people have ambition and enjoy doing what they do, it’s called Grafting maby try it sometime... like the feeling of coming home after a hard days work, makes the relaxation all that more worth it
@@Azzie420 Don't get me wrong Marco deserves nothing but respect for his cooking and work ethic but what relaxetion my guy, after 18 hrs you got only 6 hrs to sleep. I image it takes some time to get to his home change take a sower etc or he just jumps in his bed fully clothed ?So probably that is aroud 5 hrs of sleep or ,,relaxation,, as you put it.
@@Azzie420 Why are you so condescending and sour? The original comment was hardly worth that. I think working for 18 hours a day, six days a week can be perfectly described as an ‘insane work ethic’. There are not many people in The world who work that consistently hard. It’s a perfectly sound thought to have on the matter.
Marcos wisdom can be applied to various scenarios outside the cooking realm as well. If I'm ever on death row & have to justify myself infront of a judge Judge: "Why did you murder those 269 people with an assault rifle?" Me: "I didn't murder 269 people...Those people murdered themselves by having wanted to die. It was their choice your honor. lol
@@G.tuness his entire speaking, teaching, and communicating style is designed specifically for the purpose of quickly weeding out those who are too weak to even bother starting. Always having a retort ready for him, especially if you are also eagerly learning and improving in the process, shows him you're strong enough to hang with him and he probably respects you for it. But if you're _actually_ shit don't do that.
I can't believe a reporter expected Marco Pierre to focus on answering interview questions while he was chopping mushrooms. Umm... there are a couple of reasons why he's only giving yes or no answers -- one, he doesn't want to cut himself, as he said, and two, there's a reason he cuts mushrooms at a fast pace; he's on a deadline for meal prep before he opens his restaurant. He can't do meal prep and answer questions at the same time.
@@EKdlwoasred why would you waste money on pre cut mushrooms when you can do it yourself? every process food goes through before arriving in your kitchen adds a cost to it, chopping especially. (best example would be: go to your local supermarket and compare the cost of celery/carrot sticks per 100g vs the whole vegetable)
I dunno man. It looked to me like he was using that as a convenient excuse and didn't want to talk to her. That's fine but I think the cutting thing was bullshit. Honestly it reminded me of stuff I've done to people. I mean there is a video shot of him cutting stuff *while not even looking at it* earlier. If that was seriously an issue he would have told her that he will talk to her after he was done cutting and that would have been it.
When I was going to Sixth Form College, the Catering School on our campus was manned by a Head Chef and Director of the Curriculum very similar to Marco Pierre White. Extremely talented, experienced but with a very short fuse. The catering college students were afraid of him because he would not tolerate any disruption, insubordination, disrespect and tardiness in any shape or form and he would shout and grind at anyone who didn't pull their weight. But he shaped them up and made those guys very competent chefs. I know this because my Mum worked very closely with him when she was a Chef herself and even though she got on with him very well, she told me some of the stories of what happened to students who crossed him and that he wasn't a man to be trifled with. I completely support Marco kicking out patrons who are rude, obnoxious and those who are late.
