i could watch these chefs for hours .. imagine how rough the top kitchen world was back then , and these chefs conquered it with their talent and passion for cooking !!!
What a star studded cast! Historically significant! The Chefs that guided Marco! Raymond Blanc, Albert Roux, Pierre Koffman. Such amazing comments by all, my thumb cant hit the "like button enough! It's good to know there is such brilliance out there!👍
Not quite true am afraid. His number 2 held him up against a wall for over coloring something. Not burnt just too much colour. I do like Raymond though. That chef though is so so talented he has excelled in two further places and had his own place last time I saw him.
@@nancyjackson3909 I understand what you're saying, but when you work in such places at that level, you put up with a lot of 'abuses', simply because you want it on your CV. Or it used to be that way- top-end kitchens now seem devoid of atmosphere, characters and emotion.
it is so amazing and so inspirational that 2 of the greatest chefs have become who they are with no issues to say that they were not prepared to become great chefs, while nowaday everuone seemes to be a chef ready out of the tin. I truly love these men, individuals with great personality, beyhond the fact to be great Chefs, but firstly being real men and real leaders
@@BD-ze3ys he knows his culinary craft and people rightfully respect him for that. As far as interpersonal skills with staff goes, not so much! Also he despises his customers.
Raymond Blanc shown here smoking a cigarette while speaking to the invisible interviewer. How did that affect his palate, I wonder. Marco Pierre White once said he had never known anyone with a great palate like Raymond Blanc. Thank you for this classic of all classics video.
For reference and anybody who is interested in watching that MPW interview, MPW said that Raymond has the greatest palate on his interview at Oxford Union: title: Marco Pierre White | Full Address and Q&A | Oxford Union
His unfazed demeanor and presences on the line, As he diligently works he's station during service while chef is sweating bullets on the pass, says a lot.
As much as I love Marco Pierre White. I really admire how Raymond interacts with the interviewer in a friendly calm manner. Something Marco could definately not do haha
mikey380sx don't forget that whenbhe ran harveys marco was a broke rebel 24 year old with nowhere to go in life and suddenly was catapulted abruptly on his own inthis very fine dining world where he was used to be the follower, the underdog and not the leader
That's nice there's something on a TV show of Raymond Blanc and his wife Jenny. She was the daughter of the owners of the pub Raymond worked at, and she sold the house she had before she met him, to set up their first restaurant.
Purchased as a VHS!! Thanks for the upload, fantastic unpretentious (except Marco) TV and a wealth of knowledge for any cook. Kay looks "saucy".... hmmmmmm....
they look like old school french knives , which have been adapted and updated by a lot of Japanese manufacturers and are very popular now. im not talking about damascus patterned santokus but more the western style knives made by people like misono and tojiro.
The asparagus mouse is Marcos recipe, he decided it needed something extra so added chicken, when Raymond tasted it he ran into the kitchen asking who made it and how, so the story goes. He (MPW) also served this film crew lasagna, but under cloches to give the impression they would receive something extraordinary, just to wind up Raymond.
Raymond's English accent was pretty good, back then, thus giving credence to the naughty rumour that he hams up ze cod-French accent something rotten, these days!! Voila! Tres Bien!!
If Fanny Craddock married David Weir would that make her Fanny Weir 🤷♂️. And if Theresa Jolly married David Goodfellow would that make her - Theresa Jolly Goodfellow .... 🆘❌❗️
Guardian writer who grew up being served by her Zulu servants. Here reduced to 3500acre estate in Oxfordshire dealing with her frivolous salads. Can’t make that shit up….roll on Ramsay.
That first chef could've at least changed the utensils when he was serving the ladies for the taste test. When he said to his Boss ,he would not change the dish. I found that rude from him to be defiant on camera like that. I would've checked him. He was flexing a a bit. The moderator clapped back and told him . The peaches looked like it came out of a Tin. I saw his face. That was funny. Pompous arrogant jerk. Really? Culinary experience should be logical and taste well. Raymond Blanc seems to care. I lie Marco Pierre White. He's the most practical.
This is food ! Modern cuisine is just too much ! Yes , I am sure it tastes great and is visually good to look at but it seems it is not about having a pleasurable meal of 3 or 4 courses with family or friends . It is supposed to be an "Experience" these days . Far too many elements . It is like an assault on the senses . Now , this is just my opinion but restaurant topped for with Marco at Harvey's , then everyone was in a rush to find the next thing not stopping to think should they .
