I remember back in 09, I went to Marco Pierre in Birmingham Uk, I left my table after I ate my mains waiting on dessert to the balcony, I looked left and saw Marco stoic, staring into the night view of all the nightlife buildings and towers. I approached him calmly to say ‘how’s things?’ He told me how he is at peace and doesn’t want to chase meaningless goals that didn’t really define him but defined Michelin. He was asking about my meal, told him it was the best fish I’ve ever tasted, I went back and had my desserts and when it came to the bill, the waiter said ‘compliments of mr Pierre’ there is no need to pay. I remember that still till this day…
I worked with him from 1993 until 1999 , he wasn't as philosophical as he is now , difficult character but a genuine genius. He gave me a one of a kind interview, never to be forgotten. Good luck with the documentary
@kiwicia I saw a book in my local library called White Heat when I was 14 years old. Since that day I wrote to Marco every week asking for him to teach me! He never replied until a little after my 16th birthday . I had an answer machine message asking me to call the Marco Pierre White restaurant at the Hyde Park hotel . I returned the call and spoke to a chap for 10 minutes, who asked me to an interview on the Friday, I asked who I should ask for , the chap replied, " me , Marco " ! I had no idea I was talking to him, anyway, to cut a long story short , I arrived and he asked me into a room, he proceeded to ask the lady who was in there to leave and he sat on her chair, he looked at me and asked how I like being called a c^^t ! I can't remember what my reply was but he told me to start in a week and that he would find me somewhere to live. And that was that. As it turned out, it's a good job I didn't mind being called a c^^t as he called me that many many many times!!
I was working as a line cook at one of his restaurants, and he came in to inspect the kitchen. As he made his way through the stations, he noticed that one of the fry cooks was struggling to keep up with the orders. Instead of yelling or reprimanding him, Marco calmly stepped in and showed him a few tips and tricks to speed up his work. The whole kitchen was in awe of his patience and expertise. It was a true masterclass in leadership and mentorship, and I will always be grateful for the opportunity to work with him. Marco is truly a one-of-a-kind chef, and his wisdom and influence will continue to inspire chefs and food lovers for generations to come.
It's actually more a phenomenon of the style of the times. If you go look at pictures of old people when they were young, they look "old" in those old photos of when they were 17, just like you said about Gordon. Because people's sense of style is pretty well cemented and they continue to dress, wear their hair, etc the rest of their lives. So the reason old people "look old" is because they're dressing and styling/shaving/etc, the same way they did in 1977.
@@GillistheIllist plus gimme a break.. if you were born in the UK or the US chances are u ate a lot of junk food up to your 20s and only then found an interest in gastronomy.. so.. u know
"working hard was the greatest painkiller I could ever have taken" I think that anyone who was able to change their life through hard work will understand this. I used to work in kitchens so I know that he knows the meaning of hard work. For me it was years later as a postman that I was able to actually change my life for the better, but this is the principle that relates to me.
@@Ragmatras haha it was great when the crew was good. Even when my head chef was an alcoholic and neglectful boss the sue chef was great and my shift worked well together. Owning my own restaurant was not my dream so I didn't try it and I didn't stay in the industry. I worked for years as a postman cause it was a stable Union job and had a similar busy atmosphere to a kitchen which suited me. When I had saved enough money, me and my wife and son bought a little farm and now we live well here with freedom to define our own lives as we please.
I just recently encountered MPW last November (2022). I liked his Beef Bourguignon w/ Wild Mushrooms recipe and decided on the spur of the moment to follow his technique actually making a simple winter stew. The results were fantastic with a complexity of flavor I've seldomly produced in the kitchen. The other result? I actually felt, at the age of 74, that I was cooking for the first time and not simply following a recipe because MPW told me what to look for and what I wanted to accomplish through each step. So I did that no matter how many times I second guessed myself. I'm a big fan of MPW.
the best thing I have ever made was his short ribs, like you said, he walks you through it so well that anyone can make michelin star level meals if they put the work in and pay attention
i rarely look up to people. i do to him. once you realize what a kind, deep soul he is, a lot becomes clear. he never was a "monster". thanks for the upload.
He most certainly was a huge asshole when he was younger. He assaulted a cook with a broken leg, he has thrown full plates of food at heads, has cut clothes open in the kitchen with a knife, so on and so forth. He cheated on his first wife, possibly on others. While he does seem to be kind and mellow now, let's not pretend that he wasn't a physically and mentally abusive monster of a boss.
I do maintain that marco was a monster, no matter the reasoning. Maybe valid but that doesnt takes back all the hurt he caused. He is a looot better nowadays doe,
@@mrdoggo3569 what hurt did he cause? From what I’ve read it’s Gordon Ramsey who caused Marco hurt. Almost ruined his career/life with a theft followed by a complete fabricated lie. Somehow Gordon was still allowed to become famous. Insane to me.
It's true about art. The longer you draw or paint, the quicker you can reduce the complications of the scene or the subject, to just get down to the most important parts of what makes up the thing. Less strokes, but the same result, and easier to digest for the viewer. One of my old art tutors told me once, that learning to draw or paint is like chopping onions. When you first start, you have to really focus but you're still slow as hell, maybe one or two onions a minute, and you still cut yourself all the time. After six months you'll be far better, 5-6 onions a minute and you never cut yourself anymore. After ten years, you can chop 15 onions a minute and you don't even have to look at what your hands are doing, and your mind is free. In other words, after ten years of drawing practice, you don't make mistakes or get nervous - you know exactly what you're doing.
It is called four stages of competence. The flow state that you unlock once you reach the stage of unconscious competence feels great. Like you're in perfect sync with the world doing a job without a single wasted motion while being completely absorbed in task at hand.
@@rh_BOSS Pretty much. There are many ways to teach people how to draw, and 90% of art teachers get it entirely wrong. But then, from my experience, 90% of art teachers cannot draw or paint at a high level.
@@TheVanillatech yeah, sadly there are very less successful teachers around, most of them comes to teaching because they failed to get ahead and just want to earn a living . my opinion.
@@suryakiran3085 In my experience (as a teacher now), after 25+ years of being either a student, around a learning centre in some capacity or working at a school - MOST art teachers shouldn't be teaching. Many other types of teachers too. The problem is - not many people want to teach. Most young people (University ages) who dream of teaching - dream of teaching little ones (nursery and primary). Those who fall in to secondary and college level teaching are either salt of the establishments (rare and head hunted like crazy) or simply gave up on a career and decided, since they already HAVE a degree, might as well teach. But they hand out degrees like candy these days, otherwise nobody would even apply to University at current prices of courses. So they find themselves in a job they hate, that they cannot do properly, and the kids suffer. Art is not an academic subject though. Trying to get kids to learn the fundamentals of draughtsmanship is never going to work. It will be effective on maybe one in twenty who have the talent, but the other nineteen will hate it. ART at school is supposed to be fun, relaxing, a way to explore and experiment. Just getting kids to draw will make them improve. Once you hit college of univeristy level, is obvious who should be there, and who shouldn't. Anyone not interested or invested in spending their spare time drawing and painting and designing, by then, is on the wrong course. But the teachers at higher education don't help either - the majority of them also lack the fundamentals.
I am a filmmaker currently trying to complete my first feature. I've been working on it for over 3 years and it is very nearly ready! Everything Marco said in this video has resonated with me and inspired. I feel like his wisdom can be applied to all kinds of creative endeavours. Thank you for making this compilation! I also love cooking and have worked in kitchens. I have the utmost respect for Marco Pierre White, as a chef and as a human being.
This video is a source of motivation and peace for me. Everytime I feel lost and uninspired or feel like I’m overthinking or overdoing, I come back to this and everything falls into place.
Marco learned from the Roux brothers. Best chefs in the world at one point. I'm willing the bet whoever wrote the screenplay for "The Menu" are a fan of Marco. Some of the dialogue in that movie sounds like something Marco would say.
just suggesting you guys to watch his interview at the oxford union, i have watched it 3 times with a beer and burger , trust me its a fun one hour, his story telling is so compelling yet simplistically sincere.
2:20-3:17 was my favorite series of wisdom. It's so poetic and true because not only that it's a fundamental principle to understand it serves as a reminder that anything you do can be art given enough passion and if you understand its ultimate relation with nature and your part in it. To some large extent this just applies to life or in anything that you have set your purpose to, not just in cooking.
Gee we are on to him. What a beautiful darling. Almost renaissance. Gorgeous looking fella. Totally taken away. I'm sure if we look around there is some more and some more beautiful fellas around. He had a great lendgary life like those ones before him. Influence and good taste. Hard work of course. Let's look today what's around. So many up and coming stars in different fields of work. I think males in general are great. I think you do to
what ive always admired about marco is how he sticks to his principles always. hes to the point no bullshit and now promotes doing what you love and what is healthy and before you mention knorr stock pots they are actually a great product
3:18 *"Working hard was the greatest painkiller I could ever have taken"* Very true, no matter what activity working hard will counter your depression. Go to the gym or take long shifts at work. It does wonders and improves you.
Looking forward to the documentary, great vision, keep it up, I’m sure me and a lot more people are waiting for lots more beyond Marco Pierre, great work!
Thank you SO much for this video. Insights into this brilliant man is not something I would have thought of, and really appreciate the work you have put into it. I am going to subscribe.
He obviously a tremendously gifted chef and extremely wise .the words of wisdom here can be applied to anyone no Matter what your chosen profession may be .he obviously had a love hate relationship with what he chose , he loved and was inspired by the food and respect the ingredients but also realised the tremendous toll it inflicted upon him to continually produce culinary dishes of such high quality.
They were friends too,Anthony looked up to Marco,they could have been brothers imo,could listen to them speak all day ,I'm still angry with Anthony tbh
I used to think Gordon Ramsay was the best British chef. Until I came across Mr. Marco Pierre White. What a man. What an absolute legend. The calm patience towards young chefs, depth of his culinary knowledge and genuine appreciation of people's inspirations coming out in their food is just... (proceeds to squeal into a pillow) .. He's the perfect mentor with the carrot and the stick approach. You might not like the stick but you would greatly appreciate the carrot. Best approach to teach people any skill. He understands people just as well as he does food. Would love an opportunity to meet him.😍
Love the truth he imparts. The produce speaks for itself. Simplicity is key. Like Marco says we just refine it. Such an inspiration. As a home cook this is all the encouragement I need to create great food at home Thank you MPW
I've always wanted to be a chef...Cooking great dishes can't be boring...It's something you do with your heart and soul...Simplest way to spread happiness
Great job and wonderful philosophy! Be guided by your pathway to bliss. Keep it up and I know you'll make better and better documentaries, like MPW said, when the wind changes and opportunity arises, take it!
Whether you want those dreams or not, you'll never acheive them if you don't take advantage of opportunity. Resonating words...like his cooking simple but brilliant.
Heritage of humanity at the service of excellence. It needs to be taught to our children from an early age and convey the values of greatness in work and success, for this is a heritage without borders creating unity at its best. Bravo!
He isn't the reason my dream is to work in a kitchen again, but he definetly taught me about hard work. The kitchen is where I was truly tested as a man
And this dear viewers is why I have the upmost respect and admiration for this man. He would be a fascinating person to meet. Alex Baillie, you are very lucky 😌
