Marco cooks for Nico Ladenis pt2

[pastrecedes]

and basil...

[pastrecedes]

check out how marco does the sauce for the seabass. then check this out: "gordon ramsay seabass with peppers sauce" see any similarities?

seabass, star anis, vermout, peppers, S & P, garlic it's all there.

[mozaks80]

Hah I laugh at how his voice goes from posh to pub depending on his surroundings

[23ewb]

Cod isn't expensive....how times have changed!

[lithuaniandude222]

So young, so skinny! Great Chef!

[ajocean]

"im just smashing my nuts" LOL

[whatsinmadrid]

hear that? COD is up there with the top 6

[frdrcksncn]

This is guy has more humility than other "chefs" to some respect, even though he has to be one of the greatest chefs that ever lived

[LondonPride25]

For a 27 year old guy who's found fame and is at the top of his game, he's suprisingly unpretentious and down-to-earth.

[NickLiang]

There's a certain charm and calmness with marco you dont see in chefs nowadays. They are always shouting, rearing to go and jumping around, maybe its mordern day television, but this is true class.

[jjay75]

It is a very interesting comment on cod.

[FrodoDojo]

It's like watching a surgeon. I regret that I will likely never get chance to eat his cooking.

[craigndayday]

did anyone else realise that toward the end the presenter said to the black guy

'so marco's the architect andddd your the builder?'

*guy looks at camera like :|*

'thats correct'

[sweetypie000]

Wow, this Pierre-White is some kind of sellout.... KNORR stock cubes ? OMFG. Can you imagine him getting a Michelin star back in the day at Harveys using crap infredients like this ? lmao, it is sacrilegious. Anything for cash.

I now put White in the same category as Antony Worrall Thompson as they are both just plain old cooks.

[TheChefTonio]

@sweetypie000 He used stock cubes at Harvey's. Chefs cook from their roots. In white heat he talks about how his dad used to make rabbit with vegetables and throw in bouillon (stock cubes). He's used stock cubes for a long, long time. He didn't sell out. La Gavroche used to get their terrine made outside. I don't know why people think it is crazy that professional chefs use stock cubes. They aren't used to make stock, they are used as a seasoning.

[sweetypie000]

@TheChefTonio he never used KNORR !

[ricex210]

@sweetypie000

Yes of course, I'm sure he used special stock cubes blessed three times by Benedictine Monks, reduced from the scraps of cows raised on a diet of burgundy and truffles.

Fuck off. People need to stop romanticizing professional cooking in this ridiculous way.

[sweetypie000]

@ricex210 hey cock muncher, my dad gave Pierre White his first job so get stuffed

[TheChefTonio]

@sweetypie000 Huh? He used Knorr for a long time as a seasoning. Bouillon was a main stay in the food he ate as a child, why wouldn't he use it as he got older? Albert Roux used ketchup as a seasoning, tabasco sauce.  Why not make you own ketchup and tabasco sauce then? They're just they're for flavoring. He isn't making a stock with nothing but stock cubes...

[sweetypie000]

@TheChefTonio Knorr no ! he made bouillon from scratch - it's not KNORR ! Knorr is SHIT

[TheChefTonio]

@sweetypie000 stop trolling Knorr's been around since the late 1800's if you think top chef's haven't used it your crazy. There are some "purists" that won't ever use them, but there are other's that do. Marco Pierre white is one of them, obviously. If you're going to say that, you might as well say he shouldn't be making a sauce by reducing noilly prat, to a syrup adding more noilly prat, and tampane au buerre since it isn't a mother sauce or a small sauce. Get real.

[sweetypie000]

@TheChefTonio a good, decent and busy kitchen does not have to use Knorr.

i bet you are a tomato ketchup kinda guy

:)

[TheChefTonio]

@sweetypie000 yep and so was Albert and Michel Roux

[jjay75]

@TheChefTonio I bet he uses Turkey Twizzlers as well. The man doesn't care anymore, and that's fine, but don't defend him, he wouldn't want you to do that.

[MrMGD92]

@sweetypie000 If somebody offered you I don,t know say £100,000 to dissolve a stock pot in some boiling water would you take it?Marco pierre white is not a sell out.He won 3 michelin stars then gave them back and retired from professional cooking.Hes not trying to sell toilet cleaner or some shit like that hes simply making dishes for the home cook.Don,t be such a fucking snob.

[malayrojak]

Lol.

"I'll let Patrick answer that one, I'm smashing my nuts!"

[cheeco8]

how much would a dish like this cost?30 pounds?

[sausageflap]

I wonder if he does a good mushy pea sandwich...



[OneBigRetard]

Ok, hands up, who expected that black chap to have that accent? I'm always happy to have my presumptions exposed and corrected.

[chicchitammuottocifa]

Hey do you have any infos about the pastry guy Patrick?

[thewickedjester000]

"I'm not expensive, but, I'm first rate. Well, I think I am." :))

[TomValedro]

Marco has 100 times more style than Gordon.

[jewbinson]

He says the word "actually" lots of time in this clip, particularly around 3:50

[Hartebreaker84]

That man has no ego!! He wears a blue apron cause he's still a commie!! He's still a cook! What a true legend, inspiration to people who want to get into this profession!!

[TonyTriggers]

@Hartebreaker84 Commis sir, but yes, truly truly

[rhettboy]

What's awesome is that Marco is as much a philosopher as he is a chef. He's the thinking man's chef/

[emouch1]

how ironic, he was cooking at a time when cod was cheap, nowadays is one of the most expensive fish!

[TonyTriggers]

@emouch1 Not one of the most expensive but it is considerably more expensive now than it was back then. It's about 40 cents an ounce now. ($6.40 per lb.).

[TonyTriggers]

Some of the "organic" salmon these days are $30.00 a lb...it's ridiculous.

[Hartebreaker84]

@TonyTriggers Trout is a better alternative

[TonyTriggers]

@Hartebreaker84 I concur good sir

[SethHesio]

The reason I think he is such a great chef, and from what I've seen a bit of a lunatic, is that he is extremely inelligent, driven and his technical ability is astonishing. But he's also a philosopher and a total food obsessive, so all of this combined is what makes him the greatest chef I think the UK has ever seen. Such a rare combination. I know from personal accounts that he's not a nice guy... some times. But never meet your heroes, they say. Tip top, wish they made programs like this now.

[SethHesio]

@elgransenor1 Marco, I would say, is not too shabby at the business side of things considering he's worth about ten millions quid more than Gordon last I read. lol. Plus Marco Pierre White I think has a touch of the genius about him, and let's not forget that in the 80s he was very much a pioneer, who learnt from the best, and trained Gordon Ramsay. So Marco will always be number one in terms of Chef's who I really admire and respect.

[Jeneral28]

why does he grill the scallop on the hob and not with a frying pan

[gordon16663]

@Jeneral28 its quicker and less pans for the kitchen porter to clean during srevice

[REstack010]

'.....I can cook that for an hour.In an hour's time, there's nothing left. It's just a very dead flavor.It's like - everything in life peaks. I mean - we peak, beauty peaks, everything peaks...Then goes down... And you'll see the secret of cooking is to understand when to STOP cooking.....'

[knottytrevor]

"i'll let patrick answer that one, I'm smashing my nuts..."

Marco is a goddamn genius.

[libertineoverdose187]

england should be proud of dis man, wat a talent, 3 stars at 32, amazing, hes like a cooking robot

[jas0609]

Marco, you are a genius!!! There is no one else like you. You are in a class by yourself.

[jas0609]

You are first rate!!!

[chicchitammuottocifa]

who's that guy at the end?

[Jeneral28]

How do you spell the strainer? Shinwar

[grantmk999]

@Jeneral28 Chinois

[Jeneral28]

@grantmk999 thanks didnt know it was a French term

[triondrummer]

@grantmk999 Which means "Chinese"...because it looks like a Chinese Hat upside-down! ;-)

[NickLiang]

@grantmk999 Does that not mean 'chinese' in french?

[Jeneral28]

drain it using a shinwar? How do you spell that? I know it is a strainer

[chefkoo]

@Jeneral28 Chinois

[seboktom182]

-so marco is the architect, and you're the builder. - that's correct.  :):) i love this video!!!!!!

[gofyerself]

@seboktom182 they made a nice dorito

[virginlungs1988]

These videos are fascinating. I think its great with the hands on approach, and the fact he has long hair and no hat! Unbelievable!

Also the differences in presentation.. Note the plates he uses.. something my grandmother might use!

[zangozozo]

What a pretentious, arrogant, self loving little man. Style over substance and they just make a living off rich peoples sense of supieriority.

[Lolimtim]

@zangozozo What do you do? What is your profession?

[dorsetgal]

@zangozozo Please tell me why you're not watching Burger King "chefs" on YouTube? its more your level.

[bbezamat]

what did he deglace with after vinegar? nolly pry. wha?

[hanserclimbs]

NOILLY PRAT, French dry vermouth.

[SethHesio]

Does anyone know which Knives he uses?

[hlat9318]

keeps sticking his fingers in i hoped hes washed his hands after going to the toilet

[MultiLoveMetal]

What a stupid thing to say, he's hardly going to dip his finger into something, lick it and then use the same finger, he said so himself he has 4 fingers and thumb, therefore 5 tastes before he washes his hands, idiot.

[dimeable]

"as well as things like teflon" - :D

by the way I tried poaching in clingfilm and it really works. but I had to make sure it's gooood quality clingfilm, the shops are full of rubbish.

[mcopado]

Recipes, are there recipes for these video????

[gordon16663]

in Marco's book"White Heat" it's really good

[Zephilindrum]

I can never grow tired of watching this video. Watching him cook and preach his philosophies is just pure entertainment. Then again he is one of the best chefs in Britain, if not the world. I don't think anyone else has matched up the awards he raked in for the Oak Room.

[jdu6]

i am blown away by the way he creates these dishes,awesome,awesome....

[SethHesio]

Does anyone know what type/ brand of knife he uses for the fish?

[brendansks]

something really old.

[Wilf1992]

"Why do you think I still wear a blue apron? Because i'm still a commis [trainee[". Woh, that's pretty deep and humble from Marco.

[ivorbigonee]

@Wilf1992 pretty deep, ffs they are only cooks!!!

[chefkoo]

what's gross about it?

[RickyTomatoes]

It's a proven cooking method....perfect for poaching several ingredients that must be held together.

[p3rs0nan0ngrata]

No, they're not, you cock.

Clingfilm is a great alternative to sous vide, and is perfect for poaching (for instance) a mousse.

[danibayliss]

well the chefs that are using that obviously don't care about plastic poison. Especially when you heat plastic, its leaking chemicals in small amounts onto food. Even a drink out of a plastic bottle has plastic traces in it. Especially if you heat it or re-use it. Plastic traces increase chances of cancer, as well as things like teflon, washing up liquid. etc.

[p3rs0nan0ngrata]

There is actually a higher risk of washing up liquid in my kitchen, since I started using plastic more frequently.

[foxteldyl]

your post is giving me cancer.

[Zephilindrum]

One more quote which I found very interesting.

"Everything in life peaks. I mean, we peak, beauty peaks, everything peaks, then goes downhill. So the secret of cooking is to understand when to stop cooking"

[Zephilindrum]

"It's like a lady with clothes on; she's alright. Look at a beautiful lady with no clothes on, she's nice."

Wittingly correct.

[ozkilim]

actual

[Zephilindrum]

The white man is the architect and the black man is the builder.

Hmm... Doesn't that remind you of something? :)

[slumbercat]

It's so funny to see young Gordon Ramsay looking humble here :)

[kaikahitonari]

"I'm first rate! Well i think i am.." lolz

[Chiefy220]

If you look carefully you can still see marco's influence in the pastry section ofgordan ramsays 3 star chef book. A reminder to anyone who doubts the effect harveys had on Ramsay.

[hillhulll]

very old fashion

[antsman88]

from the 80s my friend

[Jsuarez6]

"The secret of cooking to understand when to stop cooking."

I have messt up many dishes by overdoing them. Marco speaks very true words.

[chesaown]

One time I watched an episode of Great British Menu when John Burton-Race did a wonderfully stunning sugar-glass, specked with tiny bits of basil for his strawberry shortbread.

It's unbelievable how I encountered many fancy things I see from great chefs nowadays roots right here...at past times.

[PatchworkDream]

WHat is this dessert called again? I don't know if it's the accent or what, but I have NO clue what this dessert is named-

[mycroft414414]

biscuit glace' biss kwee glass ay literally, 'shiny bun'

[PatchworkDream]

Now I can see I could understand what was being said!

Thanks so much-I appreciate the response!

[noticketsonme]

what accent- he's one of the best spoken people i've ever seen on tv. almost neutral english.

Anyway, I think he says "biscuit", with french pronunciation

[jameister12345]

interviewer: "how do you negotiate your different tastes?"

mpw: "i'll let patrick answer that one. i'm smashing my nuts."

marco is pure genius. with food and wit.

[CODYISGUDLOL]

his metaphors r magic

[mrsone2000]

Love the "lady with no clothes" on analogy...

It's why he's a legend.

[emouch1]

my god, this dish with stuffed bass and red pepper sauce must be to die for...

[71chunky]

I forgot all about Patrick Woodside being on this. I worked with him briefly at L'Ortolan. He made hard work much more enjoyable.

[emouch1]

how prophetic were his words for cod!!!

[adamatova]

Essentially, he's making a fish blintz.

[adamatova]

Sure talks a lot. Just cook. Save the words for the writers.

[p3rs0nan0ngrata]

He tried that in another series and got reprimanded by the crew for not talking.

[adamatova]

OK - well, talk is like spice - knowing how much to put in, is an art.

[ritualfunk]

You sure write a lot. Just watch. Save the words until you come up with something clever to say.

[adamatova]

I'm not here for your entertainment or censoring for that matter ritualfunk so tape your fingers and resist the urge to control others. Thanks and have a eventful day.

[doggieGZ]

his technical skill is truely unparalleled...

[darrenburns123]

who gives a flying if he can chop well or not, its about flavour, texture, and how it looks to some degree

[peaceloveandkindness]

yeh and hung has all that plus da best chopping skillz in da world mofo so suck on dat nigaa!

[spenceeto]

you seem angry peaceloveandkindness. practice what you preach.