Marco Pierre White became the youngest chef to win three Michelin stars. Then, he returned all of them. Here's why. #MarcoPierre #MichelinStars #Chef #HOPPress #NDTVHOPLive
"I was being judged by people who had less knowledge than me, so I have to accept that those Michelin stars have little value because the people that gave them to me had less knowledge." Absolute gangster.
@@rekka6277 ehh not really, arrogance comes from hubristic pride (excessive self-attributed pride) whilst being proud leans more towards authentic pride (pride attributed to one's skills). The latter is directed towards one's own accomplishments and has more positive effects on our mental well-being than hubristic pride :)
Dude he has been arrogant too in his time, and worse - but he is also a serious man with many other redeeming qualities and certainly a lot of apparent arrogance is just being uncompromising, driven and discerning. Pride as a quality in a person is not a positive in and of itself to me - taking pride in doing something right is. With artists all these things are very often strangely intervowen. But lets not completely kid ourselves just because someone or something is highly admirable.
Marco was such a good chef that he voluntarily returned his Michelin stars not because he accepted defeat, it was because he transcended Michelin itself.
@@racelox He isn't wrong though, how can someone judge your abilities at something when they aren't even on your level? He made a very tough but wise decision to return his stars
He is a sage, he really is,...he doesn't mind becoming "less" successful commercially or "less" famous as long as he didn't sacrifice what he's believe in,....
Are you saved friend? If you died tonight will you go to heaven or hell? God Almighty, the Creator came in the flesh to take away the sin of the world. He gave up his own life to save yours. His sacrifice on the cross paid the price for your redemption with his own blood. On the third day he rose from dead and offers the gift of salvation and forgiveness to those that repent and trust in him. Isaiah 45:22-23 KJV Look unto me, and be ye saved, all the ends of the earth: for I am God, and there is none else. [23] I have sworn by myself, the word is gone out of my mouth in righteousness, and shall not return, That unto me every knee shall bow, every tongue shall swear. John 1:1-3,14 KJV In the beginning was the Word, and the Word was with God, and the Word was God. [2] The same was in the beginning with God. [3] All things were made by him; and without him was not any thing made that was made. [14] And the Word was made flesh, and dwelt among us, Isaiah 44:6 KJV Thus saith the Lord the King of Israel, and his redeemer the Lord of hosts; I am the first, and I am the last; and beside me there is no God. Revelation 1:17-18 KJV And when I saw him, I fell at his feet as dead. And he laid his right hand upon me, saying unto me, Fear not; I am the first and the last: [18] I am he that liveth, and was dead; and, behold, I am alive for evermore, Amen; and have the keys of hell and of death. John 20:27-29 KJV Then saith he to Thomas, Reach hither thy finger, and behold my hands; and reach hither thy hand, and thrust it into my side: and be not faithless, but believing. [28] And Thomas answered and said unto him, My Lord and my God. [29] Jesus saith unto him, Thomas, because thou hast seen me, thou hast believed: blessed are they that have not seen, and yet have believed.
@@rym528 Fairytales? I said nothing about the religion of atheism. The religion of atheism that teaches nothing produces everything, non-life produces life, randomness produces fine-tuning, chaos produces information, unconsciousness produces consciousness, and non-reason produces reason.
He’s very thoughtful, and makes some great points. Shows why he’s a legend. The interviewer is great too. He asks a leading question, then lets his guest speak. Very well done.
@@messrsandersonco5985 We’re probably referring to the same thing, but the semantics have likely changed in the decades elapsed since my time in journalism.
As a waiter, all he says it what I had to learn by myself because my boss always wanted us to be right at the table when therr were high prestige guests. By time I realised that leaving them alone with the food and the wine is what really makes them feel comfortable. To let them know "somebody's there if I need him, but most of the time we are alone" is the sign of a good waiter
My dad told me once about a hotel restaurant he went to when he was in Scottland and how it was the best service he'd ever received. He said that the staff were always there when you needed them, often in correct anticipation, but that other than that they were invisible. I was little at the time and it made a great impression on me.
I completely agree ,I have no waiting experience but have eaten at many fine restaurants and agree that waiting is an art and the perfect waiter is the one that doesn’t hover over you or stare across a room and doesn’t seem to be present but anticipates your needs and turns up just as you think you may need a top up of wine etc
Long ago, in Restaurants both crap and Moderately nice, I realized early on the best way to make easy tips is to only bee seen standing still while scanning the floor for someone to help. Notice I said someone to help, not something to do. If you are looking for something to do, you are focusing on the things and not the people. In a properly staffed Restaurant you won't stand still except on your break (if you get one), because one you pay attention to people first you see when any other customer you are passing seems impatient or distressed, and the rule is if you aren't holding food or dirty plates you should engage and inquire. If you have a moment take care of the issue yourself, if you are busy pass it on to the floor manager/Maitre di/Lead immediately; if your hands are full signal the floor manager or if your expediter is really good they relay to the floor manager through the runner constantly. If you are not properly staffed, or working at a $20/plate Microwave and Fryer joint, just hold on to your ass and do your best...good thing is the clientel isn't asking for much unless they are a Karen.
I believe he made the choice to be a spokesperson for Knorr because it gave him an opportunity to reach out to everyday people and not just the Michelin restaurant/fine-dining crowd. The parent looking to make that special dish for their family. The partner who wants to wow their significant other's bellies before proposing to them, the mom-and-pop eatery manager looking for new ideas for their menu. It's those tidbits of food wisdom he gives during those 3-4 minute videos that can really resonate with someone long-term. Question: How many of us discovered MPW through his Knorr videos before finding out he was mentor and teacher to Gordon Ramsey?
That's was a great point. We as society let celebrity chefs get away with not being behind their stove. Marco is a genius and the concert analogy was great. Imagine going to a concert and having their technician come out and play other songs.
@@god-fearingenglishman5254 completely ignoring the fact that he gave them all back, and since then has actively worked against gaining more. if he wanted, he could likely have much MUCH more. but he realized that its not important, and doesnt really stand for the quality of the food. but carry on, since you obviously missed half of the interview and his personal history
If I had MPW as a prof in university, I would have aced every one of his classes. Not only is he incredibly interesting to listen to, he seems like the type you wouldn’t want to disappoint. Great interview.
I actually had an orchestra conductor just like him in college. The conductor would sometimes make kids cry because he would yell and throw his pens and conductor stick at them if they played badly. Then in the next breath he would calmly tell everyone to play the music again. But I learned more in 4 months in his orchestra than I did the previous 2 years of playing the violin in high school. Creative genius and madness/emotionality often come together.
Fantastic interview, such an incredible job done by the interviewer. He asked all the right questions and gave adequate breathing room for answers, he respected his guest and therefore did his homework. Well done
Ramsay was awarded several Michelin stars being the head chef behind the stove and hot plate. Nothing wrong with branching out into TV to share your knowledge and expertise. Ramsay has inspired a multitude of young cooks to up their game and become Michelin starred chefs. Marco has done TV also.
@@lewie This is exactly the point he was trying to make, ontop of that, he was the youngest 3 M.Star chef ever, so nobody could ever say he couldn't win stars if he tried. It's like GG to the whole world.
@@AlexZander688 Ramsey has starred restaurants where he can't cook for the people who pay to eat his food. Marco stayed consistent and gave the 3 stars back. After that he started TV. Do your research. Mpw is consistent, Ramsey isn't and was trained by Marco at 120%
My only disappointment from this is that it isn't longer. What an amazing interview. Brilliant questions. Marco comes off so genuine. So glad I came across this.
One thing i love about Marco is that when he cooks and is telling you about the recipe he emphasizes that it's just a guideline. If you like more of a particular ingredient, use more. If you don't like an ingredient, don't put it in. the recipe is a guideline, cook to your taste. I love that advice so much cause it's how i felt when making my own dishes. I have always substituted things and experimented with dishes that i make or that i see in a recipe and do my own way and sometimes it's wonderful and sometimes it isn't but i always make sure that i learn from failure.
Marco is EXTREMELY well spoken and very intuitive in how he conducts himself. The philosophical gentleman aspect of his personality almost gives me a nostalgic feeling of the chefs of yesterday and a longing for their return. Well done.
I can always learn so much from this guy, so honest and straight down the line. A lot of life lessons to learned here in 18 and a half minutes. Very rich and refreshing indeed.
LMAO I'm sorry but have you ever worked in a kitchen? That's clown material and I really don't care what Marco Pierre has to say. I've worked in multiple, multiple kitchens and all of about 2 women who worked on the line and/or as a chef with me didn't absolutely suck. Most of them were an anchor if anything. The polar opposite of what Marco claims. Women are not objectively harder working and do not objectively do it the right way instead of taking short cuts. In fact, most women I've worked with in a kitchen use their gender to their advantage, to do exactly what Marco says they don't, take shortcuts.
Ugh I’m crushing hard on him! He’s so intelligent and talented. He sort of reminds me of Marlon Brando in his later years. Men of great philosophies. They don’t make many like them anymore
Well at the time they owned the highest technological advancement known to man.. so of course they tried to market a bit and convince people that driving around is worth it.
@@NotKimiRaikkonen yeah but imagine taking 40 years to realize that the goal youve kept on a pedestal for years is the equivalent of a participation trophy with googly eyes attached
It actually makes perfect sense you think about why it started. In order to sell more tires they needed to convince people to drive more so they started rating restaurants in order of how worth the drive there would be. The more stars, the more people want to drive there, the more tires are sold.
Marco Pierre White. You are a wonder. I mean this genuinely. Generosity of soul, love and respect for the food itself, Care for and love for the customer. Quality, generosity, honesty, hospitality, love, passion, genuine caring about what you make and the theatre of the entire affair. That is what good cooking is. You truly get it. I can't express how heartening it is to hear you talk about your opinion on the rating systems and the stars. I wish I could meet you in person and cook for you.
Great watch, well done! This guy asked good questions that showed an interest in food and Marco as a master of his art. Then he remained respectful and allowed his subject to talk. He didn't make it about himself as so many modern chatshow hosts do. Great work, thank you from the UK.
I'm all up for replacing michelin stars with Marco stars. At least then you know a guy qualified to give out those kind of rewards is qualified to do so.
Absolute weapon of a man and an artist of his craft. Full respect to this man when you hear the story of his humble beginnings and his dream to be the best of the best!
I was thoroughly impressed with Marco in this interview! I’ve watched chefs and cooking shows for many years. I totally agree about chefs not cooking for you. If a chef has 20 restaurants, I think they should publish the dates they will be cooking in each of their restaurants. Then I could make a reservation during that time to actually have them cook or at least expedite the food I’m tasting. Then I know it meets their personal standards. Thank you Marco for your insight.
What a great interview You can apply his views on teaching and training to all professions The educationalists, who don’t know arse from elbow, should listen to this man.
No other chef, judge, or person in the food industry can compare to Mr. White. The wisdom, experience, understanding, will, and the resolve this man has is incredibly beyond any other chef in both his generation, and even more so in this current one. I wish you the best of luck and many blessings in your current life and endeavors, Mr. White. Thank you for the inspiration and all your contributions to this world, not just in cooking, but in the teaching of proper values. -just a home cook
What an awesome video interview. Speaks on the ebb and flow of success, the downfalls of modernity, and taking back ones own life when the momentum of that success demands the compromise of ones character. MPW is a man's man and a chef's chef. Cheers.
I think this is gold! What he said about discipline and consistency is so hard hitting. Maybe it can be a good thing that when there aren't external drivers, like the fear of getting sacked, that he mentioned, to push you to strive to be at your best at all times, you can fire yourself up to be at your best all the time without it becoming a traumatic stint in your life. Ultimately, if you're in the right frame of mind when your mentor is giving you a hard time, that stint can turn your life around.
An absolutely excellent interview, loved the questions and topics touched upon, the interviewer clearly respected chef and thus chef showed respect to the interviewer. Loved every second of it!
That's one thing I've noticed recently, working as a cook is a development of character. This job made me mentally stronger every single year and I honestly don't think any other job could give me this character I own now. Taking things not personal, keep calm during situations that other people make nervous, focus on things, lead people, respect and acceptance and many more things...it's insane hard to work in this industry, but damn it is a job that gonna change you!
I remember seeing a young Marco asked “What drives you?” I think he had 2 Michelin stars at that point. He answered “When me and (someone) go through the food order and see the profit we made...” He was already tired at that point, pumping out food for money as he said.
@@damienholland9244 He was supremely dry as a young chef. There are some videos out there from his days at Harvey's and the above quote seems exactly in line with who he was then.
@@Gabebox Yes, I've seen more videos about him since I wrote that response and agree. He's just being dry / sarcastic. But you can't tell when he's serious or dry because he has the same expression both times lol.
Great interview. Thanks for that. The interviewer was very good. He let him speak and did not interrupt him. I also agree with everything mister White said.
What a video. Brilliant interview. The interviewer asked clear questions and then listened whilst Marco answered. Didn't keep interrupting asking follow on questions. And what a breath of fresh air it was to listen to Marco. His take on both the industry and life. The analogy using Elton John was spot on. The chef has the stars and should be cooking if the stars are being advertised/used.
