I love how he feeds the chef with his knife at the beginning of this clip.. there's something lovely about that. Marco strikes me as someone who is incredibly proud of what he cooks and sincerely wants to please people with food.
Remember they're just cooks at the end of the day. It's not like they've cured cancer or anything. You can't beat comfort food. I've gone to many an expensive restaurant and walked away disappointed or still hungry.
@happyuk06 Perhaps your restaurant experience has sullied your perception of food done right. Most customers have refine pallets an expect food to taste a certain way. Where I'm from, people over fifty tend to eat their steaks well done. That's their prerogative, I would never eat it that way. Comfort foods only taste good if they are done right. Cook me a seared snapper over, onions, peppers, banana, and rum. Done right that's my comfort food. It always boils down to your pallet.
Just the sound of Marco's voice tells you so much. He sounds so run-down and exhausted from the pressure and dedication it takes to be the best. Nothing in life worth earning comes without sacrifice.
I dont find 'arrogance' offensive at all not if it is underwritten by talent. People like marco and gordon intrigue me regardless of them being 'arseholes' or not.
I just thank God that I was 10 years behind all that shit! Kinda great to see MPW telling us that whenever he gets a chicken breast, he rubs it with Knorr stock cube & oil!!! Just depends on time & place... and how much of an arse you're willing to make of yourself for the rest of your life.
@TheSwdishAtheist i rember an interview with Gordon ramsay where he said something along the lines of " i will never become a celebrity chef, i will stay true to my craft" something like that anyway now he is one of the biggest sellouts going...
chef = a person with a qualfication and a person who can plan menus, budget everything order everything and cook everything and hire/fire staff and all management positions
6:37 - the woman with the soup with a packet of fags and a lighter on the table, lolololol... I know the smoking ban in England only happened 3½ years ago but it seems a million miles away... lol @ Marco smoking in almost every "interview" clip... but on a different note, this has inspired me to get back into professional kitchens...
I love it when he feeds his cook the liver onions with the knife... apparently this was something he loved to do. I remember reading AA Gill, he wrote that Marco hand fed something to the girl who was his guest at the time. Kinda cute, considering how much of a culinary behemoth he is. For me it says that he really really does care about food and feeding people and creating gastronomic happiness at the highest level. Awesome.
@zsimon21, @SethHesio - Think about this. All of this confrontation is because you're trying to identify what a "chef" is. Obviously, you have two different viewpoints, and I have mine. Does that mean that only one is correct?
Pull your egoic claws out of each other. Stop arguing and learn from each other.
All of the world's problems come from identification. Who is identified as the best person to run the country, who is the best chef in the world - "IS" is the most dangerous word.
@SethHesio No a "qualification" doesn't make you a chef either, and neither does spending a year in the kitchen. Maybe you were trained to be a chef, that doesn't make you a chef.
@zsimon21 You're being pedantic about the word chef? It means chief of a group of people in a kitchen. But it's a word that's thrown around and interchangeable with cook. Would it be clearer for you if you I said I was a cook and not a chef?
@SethHesio i thought chef simply meant chief of a brigade, not confined to kitchens, but any trade? i may have been misled.. but im pretty sure i was told the truth, ie; chef de plunger, plumber?..anyway, take it easy, and put out great food, keep travelling east.
Glad I found this, what a great show... interviewer needs a bollocking more than any of the kitchen staff. Nice change to see Ramsay scuttling quietly around in the back.
Those little 80's scumbag yuppies, lol. I love how awfully pretentious the restaurant room is, "I think you'll find this an amusing little vintage". I love the level of cooking that Marco is capable of, and it's brilliant to see this. But I can't think of anyone I'd want to cook for less. 5/5 The Eighties were all about money.
No, it isn't Canada. My country belongs to the so-called 'Third World'. Try and guess again: you still have two possibilities. If you succeed, you win a teddy bear :)
Strike two! I told you it's a THIRD World country. Since I want you to win your teddy bear, I'll take the liberty of giving you a couple of useful suggestions: people here are intoxicated by soccer and by a curious devotion to their mothers, not to mention an even more poisonous addiction to thin-rope-shaped pieces of dough boiled in salted water and dressed with a wide range of tomato-based sauces.
@MouYijian Oh my god, I want to say Italy?! But thin rope shaped pieces of dough boiled in salted water and dressed with tomato based- sauces, I thought pizza, but they're not rope shaped or boiled in water?! Brazil? I must seem like the most uncultured troll in the world if I get this wrong. Please put me out of my misery! My guess is.... Italy!
Congratulations! You have won a teddy bear, but now I have no idea how to send it to you. We'll see. Regarding the boiled thing, I meant spaghetti, of course, which simply means "thin ropes" in Italian!
@MouYijian Oh I see! The thing was the dough put me off the scent! lol I was thinking what kind of bread is in thin rope strands? Didn't think you meant pasta! Lol. Come stai? Mi chiamo Stuart!
Hi, Stuart, nice to... err... meet you (in a virtual way, of course). Well, 'pasta' is Italian for 'dough', that's how my twisted metaphore for spaghetti originated. But back to MPW: how comes you can cook such a complicated recipe as the Pig's Trotter? Are you a professional cook, or simply a cooking aficionado?
@MouYijian Lol, I used to speak Italian, that is literally all I remember unfortunately. I'm a trained chef, trained under a guy who worked for and taught by Marco Pierre White. I worked as a Chef for a year, but it's such an all consuming job, I left it to do other things. Cooking is amazing, I love it, but as a profession it destroys people. So I thought I'd get out while I was still young! So in answer to your question I'm trained as a chef, but nowadays it's purely recreational!
Man, when I watch this, knowing about Ramsay and having a certain image in my head of him, when I see him in here, he looks like he's just there as if its some movie shoot... weird to see him actually cooking on the line.
It was the 80's. That was top cuisine at the time. Don't compare it to today's menu's - even think about what ingredients are available now - it's a very different environment.
Marco Pierre White, Philip Howard, Steven Terry and Gordon Ramsey all cooking in one kitchen. This would have been the best brigade ever in a kitchen.
gordon ramsey is a fucking hypocrite , he left harveys because he got reduced to tears by marco and complained about the bullying and verbal abuse yet look at the wanker now , i never saw marco yelling at young women like gordon does all the time on his show , clearly gordon has some issues.
This comment has received too many negative votesshow
not really. he left harveys when he was head chef to opened his own restaurant, and the whole brigade (as in the chefs and all the waiters and teh maitre'd) followed him out. but marco did made him cry.
@Aikido98 He left to work for Albert Roux at Le Gavroche and in the south of France Alpes, then 4 Guy Savoy in Paris, then for Joel Robuchon, Then He went to work on a yatch.
Then back to London working for Pierre Koffmann and finally at the Aubergine and bla bla bla...
You need to get your facts strait :p. He left Harvey's to be a head chef at a new restaurant Marco was opening, then he left to open his own restaurant.
No, he left Harveys, went to La Gavroche and the South of France with Roux (for about 2 years), then Paris at Guy Savoy (another 2 years), then Robuchon (1 year), then a year on a private boat, then briefly La Tante Claire with Pierre Koffman, and only then Aubergine as head chef, before buying La Tante Claire and re-opening it as Royal Hospital Road.
Yeah I think Gordon is the way he is because of his past. Apparently he had problems with his father too. Marco Pierre White seems like a bigger douche than Gordon. It couldn't have been good for Gordon's well being. I think something inside him snapped and he's become the asshole he is today because of it
I love seeing Ramsay so young and completely looked over in this vid by the producers as if he is just another ant worker. Who would have thought that he would become a great chef and a world class empire?!
This comment has received too many negative votesshow
Marco seems messy. I prefer Gordons cooking. Gordon has a higher standard than Marco. And why does Marco salt fish ten feet away from the fish? That is what is so messy.
If someone should cook for me I would only have Gordon to do that.
A lot of chefs that I trained under as an apprentice had worked for either Gordon or Marco and I can assure you that Marco is not a patient man in his kitchen. Like I said before a demo is different to service , and I promise you Marco and Gordon are very similar in temper and abuse when it comes to working in their kitchens.
Oh yeah defo but it's like a building site. except you have to put in more hours to get the experience and knowledge out of it. i'm sure learning from either of them would bebenefical. how long jave you been in catering??
not if you are really keen and willing to work hard, have no social life, time for friends or family or sleep! I tell every apprentice before I start them that you have to REALLY want to do it otherwise they will soon hate it. Your other option of course is cafe/bistro or pub which is still hard work but a more normal life. If you want it enough you will succeed ;~ )
guess what. ironic thing is you still maintain you are some sort of chef yes? Gordon Is Back In RHR tomorrow so name, and I will find out that you are a liar. also, what is this imaginary restaurant you work in called? as everyone will be able to google it and find out you are the fake, unlike me. telephone RHR right now and speak to me if you wish (royal hospital road)
i assure you, i assure you blah blah blah. the lies you type make me pity you love. as ive said name. and I will show everyone on here how fake and full of crap you are. i think you need medical help.
Did anyone realise that he also taught the Welsh candidate for the Great British Menu?? Stephen??! He's taught a hell of a lot of people Heston, Gordon as well
It looks like there making aload of shit with the way there rushing but you can just totally appreciate what those guys do in terms of skill and technique?
wtf is doing gordon at 3:00? XD
ricz42 1 week ago
2:45 haha
cheeco8 2 weeks ago
man these fucking english kitchens look like dungeons
atticuzz89 1 month ago 2
Gordon's like a little mouse! Notice he didn't get yelled at:)
anubis1974 2 months ago
Gordon has a bloody FLOCK OF SEAGULLS haircut! LOL
febolove 2 months ago 2
GORDON !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
zIITaLeNTzIIz 2 months ago
I love how he feeds the chef with his knife at the beginning of this clip.. there's something lovely about that. Marco strikes me as someone who is incredibly proud of what he cooks and sincerely wants to please people with food.
SethHesio 2 months ago
7:07 what the fuck is that
???
Shizzmonger 2 months ago
@Shizzmonger Pigs Trotter of Sweetbreads
girmatt 2 months ago
Remember they're just cooks at the end of the day. It's not like they've cured cancer or anything. You can't beat comfort food. I've gone to many an expensive restaurant and walked away disappointed or still hungry.
happyuk06 3 months ago
@happyuk06 Perhaps your restaurant experience has sullied your perception of food done right. Most customers have refine pallets an expect food to taste a certain way. Where I'm from, people over fifty tend to eat their steaks well done. That's their prerogative, I would never eat it that way. Comfort foods only taste good if they are done right. Cook me a seared snapper over, onions, peppers, banana, and rum. Done right that's my comfort food. It always boils down to your pallet.
souldude81 2 months ago
Ramsay looks like he's channelling Flock of Seagulls hahhaa
slobberty 3 months ago 2
This has been flagged as spam show
He is the Godfather of this modern cooking Rock n Roll Persona that all chefs and cook today try to emulate today... whether they know it or not.
at1212b 3 months ago
This has been flagged as spam show
He is the Godfather of this modern cooking Rock n Roll Persona that all chefs and cook today try to emulate today (whether they know it or not)
at1212b 3 months ago
He is the Godfather of this modern cooking 'Rock n Roll' Persona that all chefs and cook today try to emulate today (whether they know it or not)
at1212b 3 months ago 2
go on rambo
billodditty 3 months ago
i didn't expect to see gordon in this, but i couldn't keep my eyes off him
NoName21234 3 months ago
A very young Gordon Ramsay working for the master Marco Pierre White...
blacklable1960 4 months ago 2
Thumbs up if thats the quietest you've ever seen Ramsay in the kitchen haha
ChefVBianco 4 months ago 21
It's Gordon Ramsay!!
QueerJae51 4 months ago
Just the sound of Marco's voice tells you so much. He sounds so run-down and exhausted from the pressure and dedication it takes to be the best. Nothing in life worth earning comes without sacrifice.
slimjimmy149 4 months ago
LOOK AT GORDON..HIDING IN Background....look at HIM NOW!!
ITS ALWAYS THE QUIET ONES!!! LOL
zulujamaica1 4 months ago 13
I dont find 'arrogance' offensive at all not if it is underwritten by talent. People like marco and gordon intrigue me regardless of them being 'arseholes' or not.
bencawley1981 4 months ago
stephen terry getting yelled at LOL
randomjoe333333 5 months ago
get the fucking knorr stock cubes out marco you cunt
AweirdSmell 5 months ago
Tut tut......salting the liver!
Where is the knor marco ma man1? LOL
hearts76100 5 months ago
2:41 hey that's gordon!!
TheDarthsophia 5 months ago
I just thank God that I was 10 years behind all that shit! Kinda great to see MPW telling us that whenever he gets a chicken breast, he rubs it with Knorr stock cube & oil!!! Just depends on time & place... and how much of an arse you're willing to make of yourself for the rest of your life.
andeegreen 5 months ago
god its so crazy seeing gordan ramsey on this. Little did he know what was to come
pigeonbreathhed 5 months ago
@pigeonbreathhed to bad he turned out to be such an media whore:(
TheSwdishAtheist 5 months ago
@TheSwdishAtheist i rember an interview with Gordon ramsay where he said something along the lines of " i will never become a celebrity chef, i will stay true to my craft" something like that anyway now he is one of the biggest sellouts going...
jameslee445 5 months ago
chef = a person with a qualfication and a person who can plan menus, budget everything order everything and cook everything and hire/fire staff and all management positions
cook = a guy who can cook and that is it.
randomjoe333333 5 months ago
knife, try pallette knife...
boazandjiacinth 6 months ago
real food, no tall shit, no foam, no shit made in labratory appliances.
SuperOlds88 6 months ago
@SuperOlds88 you said it bro. Molecular food my ass ;)
juliocrd 5 months ago
lmao gordon is quiet
TheNewcastlePilot 6 months ago
Amazing chef, best chef of the last thirty years.
simonhillwrexham 6 months ago
@drolo6016016 5? lol
Hartebreaker84 6 months ago
This guy is a fucking legend
auspunk79 7 months ago
gordon ramsay actually working in the kichten so modest hahaha !!!
andre66688 9 months ago
6:37 - the woman with the soup with a packet of fags and a lighter on the table, lolololol... I know the smoking ban in England only happened 3½ years ago but it seems a million miles away... lol @ Marco smoking in almost every "interview" clip... but on a different note, this has inspired me to get back into professional kitchens...
Camberwell86 10 months ago
@Camberwell86 lol i thought it was okay to allow smoking in restaurants, didnt bother me
bludika 6 months ago
Seems like Gordon at 5:25 was a big fan of the flock of seguls. haha
adonist7 10 months ago
I love it when he feeds his cook the liver onions with the knife... apparently this was something he loved to do. I remember reading AA Gill, he wrote that Marco hand fed something to the girl who was his guest at the time. Kinda cute, considering how much of a culinary behemoth he is. For me it says that he really really does care about food and feeding people and creating gastronomic happiness at the highest level. Awesome.
SethHesio 10 months ago
@zsimon21, @SethHesio - Think about this. All of this confrontation is because you're trying to identify what a "chef" is. Obviously, you have two different viewpoints, and I have mine. Does that mean that only one is correct?
Pull your egoic claws out of each other. Stop arguing and learn from each other.
All of the world's problems come from identification. Who is identified as the best person to run the country, who is the best chef in the world - "IS" is the most dangerous word.
pathsounds 11 months ago
@pathsounds Really good point, but LOL @ "is is the most dangerous word"
Camberwell86 6 months ago
Who's the chef with the Albert Roux whites on?
SethHesio 11 months ago
@SethHesio Roger Pizey.
karnoli 9 months ago
@karnoli Cheers... How did you know that? :)
SethHesio 9 months ago
@SethHesio We worked together.
karnoli 9 months ago
@karnoli I thought it was a young Fergus Henderson at first.
SethHesio 9 months ago
This has been flagged as spam show
@SethHesio Roger Pizey
karnoli 9 months ago
@SethHesio No a "qualification" doesn't make you a chef either, and neither does spending a year in the kitchen. Maybe you were trained to be a chef, that doesn't make you a chef.
zsimon21 11 months ago
@zsimon21 You're being pedantic about the word chef? It means chief of a group of people in a kitchen. But it's a word that's thrown around and interchangeable with cook. Would it be clearer for you if you I said I was a cook and not a chef?
SethHesio 11 months ago
@SethHesio i thought chef simply meant chief of a brigade, not confined to kitchens, but any trade? i may have been misled.. but im pretty sure i was told the truth, ie; chef de plunger, plumber?..anyway, take it easy, and put out great food, keep travelling east.
boazandjiacinth 6 months ago
Love, Love and Love
stillett12343 1 year ago
MPW proving you can give someone a bollocking when they deserve it, but not be an absolute cunt about it.
rhettboy 1 year ago
I would have loved to see a part where you see Marco yell "Gordon! Come here, come here you. Its RAW, its FUCKING RAW!!!"
philateliceun 1 year ago
ramsay is rockin the flock of seagull hairdo!
stl243 1 year ago
@stl243 I was about to say exactly the same thing. damn you!!!!!!
bumblefoot2004 1 year ago
lol its hilarious seeing Ramsey quiet as a mouse and keeping his head down...
1madaboutguitar 1 year ago
@1madaboutguitar
hahah , very true :D
flappospammo 1 year ago
@1madaboutguitar
that's the tedious existence of being a commis chef man
Action6Man 1 year ago
Darn, I was hoping that there was an actual footage when Marco made Gordon cry like a little girl. That would have been priceless
smutpow 1 year ago
He didn't work at aubergine you twit, Ramsay worked there.
mesaboog31 1 year ago
Check out Ramsay, before Marco made him cry, creeping in at 3:16. LOL!
MagnetoMasterOfEvil 1 year ago
hehe... funny seeing Gordon as little... :)
CT2507 1 year ago
haha look at gordons hair.
dvdmsch 1 year ago
@dvdmsch yea! hasnt changed much! :)
CT2507 1 year ago
2:45 Marco burns himself and Dolf Lundgren errrr Gordon Ramsay nonchalantly glances over....
hmfmi 1 year ago
Who is that young chef wearing the Albert Roux whites?
SethHesio 1 year ago
look marco, gordon, its just a bit of dinner mate, no one cares that much, at the end of the day a ham and mustard sandwich will do
dan11009 1 year ago
@dan11009 Marco's worth 60 Million quid.. I think that speaks for itself.
SethHesio 1 year ago
@SethHesio
so is macdonalds whats your point?
dan11009 1 year ago
@dan11009 hahaha...
CT2507 1 year ago
little gordon:D
TheSwdishAtheist 1 year ago
Glad I found this, what a great show... interviewer needs a bollocking more than any of the kitchen staff. Nice change to see Ramsay scuttling quietly around in the back.
hexiconned 1 year ago
1:40 most important cooking tip ever!
SpaceVulcan 1 year ago
love the shot at 2:52
walshy2089 1 year ago
I have just prepared and eaten MPW's onion liver. Yummy.
MouYijian 1 year ago
does any1 know where i can download the all the episodes thanks
rpang10 1 year ago
whoa how quickly this food dates- i cant imagine anyone serving up a huge chunk of liver like that today.
slantone 1 year ago
wau epic dayes gordon and marco same kitchen .. i would soo liked to eat back then :D
mimoh20 1 year ago
Those little 80's scumbag yuppies, lol. I love how awfully pretentious the restaurant room is, "I think you'll find this an amusing little vintage". I love the level of cooking that Marco is capable of, and it's brilliant to see this. But I can't think of anyone I'd want to cook for less. 5/5 The Eighties were all about money.
SethHesio 1 year ago 9
ahahahahah gordon looks exactly the same and the same hair style haha
merza1720811 1 year ago
I wanna eat that damn "pig's trotter - Pierre Koffman"! But who's gonna cook it for me? :-(
MouYijian 1 year ago
@MouYijian I can cook the Pigs Trotter Pierre Koffman. :)
SethHesio 1 year ago
@SethHesio
Great! But where do you live?
MouYijian 1 year ago
@MouYijian London! lol
SethHesio 1 year ago
@SethHesio
Splendid! It's just 1800 km from here, then. Maybe one day, who knows?
MouYijian 1 year ago
@MouYijian Ha ha... I'm trying to guess where that is. Don't know why but my first guess was Canada, but I'm sure that's further away that 1800km
SethHesio 1 year ago
@SethHesio
Strike one!
No, it isn't Canada. My country belongs to the so-called 'Third World'. Try and guess again: you still have two possibilities. If you succeed, you win a teddy bear :)
MouYijian 1 year ago
@MouYijian Ha, a whole teddy bear? Cool. :) Right I have to be careful here... I can almost guarantee I will get this wrong. Ukraine?
SethHesio 1 year ago
@SethHesio
Strike two! I told you it's a THIRD World country. Since I want you to win your teddy bear, I'll take the liberty of giving you a couple of useful suggestions: people here are intoxicated by soccer and by a curious devotion to their mothers, not to mention an even more poisonous addiction to thin-rope-shaped pieces of dough boiled in salted water and dressed with a wide range of tomato-based sauces.
Now you cannot get it wrong :-)
MouYijian 1 year ago
@MouYijian Oh my god, I want to say Italy?! But thin rope shaped pieces of dough boiled in salted water and dressed with tomato based- sauces, I thought pizza, but they're not rope shaped or boiled in water?! Brazil? I must seem like the most uncultured troll in the world if I get this wrong. Please put me out of my misery! My guess is.... Italy!
SethHesio 1 year ago
@SethHesio Or Sicily!
SethHesio 1 year ago
@SethHesio
Congratulations! You have won a teddy bear, but now I have no idea how to send it to you. We'll see. Regarding the boiled thing, I meant spaghetti, of course, which simply means "thin ropes" in Italian!
MouYijian 1 year ago
@MouYijian Oh I see! The thing was the dough put me off the scent! lol I was thinking what kind of bread is in thin rope strands? Didn't think you meant pasta! Lol. Come stai? Mi chiamo Stuart!
SethHesio 1 year ago
@SethHesio
Hi, Stuart, nice to... err... meet you (in a virtual way, of course). Well, 'pasta' is Italian for 'dough', that's how my twisted metaphore for spaghetti originated. But back to MPW: how comes you can cook such a complicated recipe as the Pig's Trotter? Are you a professional cook, or simply a cooking aficionado?
MouYijian 1 year ago
@MouYijian Lol, I used to speak Italian, that is literally all I remember unfortunately. I'm a trained chef, trained under a guy who worked for and taught by Marco Pierre White. I worked as a Chef for a year, but it's such an all consuming job, I left it to do other things. Cooking is amazing, I love it, but as a profession it destroys people. So I thought I'd get out while I was still young! So in answer to your question I'm trained as a chef, but nowadays it's purely recreational!
SethHesio 1 year ago
@SethHesio Cooking for a year doesn't make you a trained chef
zsimon21 11 months ago
@zsimon21 How about training for a year under Chefs and getting a qualification... does that make me a chef numb nuts?
SethHesio 11 months ago
2:41 haha, look at ol' Gordy.
desiredoceania 2 years ago
oh my god, the people in the restaurant sound like they were dropped out of "A room with a view".
paddymourinho 2 years ago
Comment removed
shoshiwas 2 years ago
2:47 - "fingers are for burning!" MPW
shoshiwas 2 years ago
Man, when I watch this, knowing about Ramsay and having a certain image in my head of him, when I see him in here, he looks like he's just there as if its some movie shoot... weird to see him actually cooking on the line.
at1212b 2 years ago
Anyone know the name of that song?
Is it Workin on it? or something?
LightningJanitorial 2 years ago
Yeah by Chris Rea.
DEXTERDAMUZ 2 years ago
Youre the man. Thank you dude!
LightningJanitorial 2 years ago
It was the 80's. That was top cuisine at the time. Don't compare it to today's menu's - even think about what ingredients are available now - it's a very different environment.
harrisroyal 2 years ago 3
Marco: You've got to get results and I don't care how you get them
a line probably inspired by,
Malcolm (owner of the Box Tree): It doesn't matter how much...you spend, as long as you get the right result.
p3rs0nan0ngrata 2 years ago
You've read something?
SethHesio 2 years ago
It's in White's autobiography.
Apparently one of the most important pieces of information ever relayed to him
p3rs0nan0ngrata 2 years ago
This comment has received too many negative votes show
Food and plates look rank.
marmadukesymesparker 2 years ago
You do know your opinion is not valued by anyone, don't you?
If it were left to idiots like you,you would try and give KFC a Michelin star!
ddonald 2 years ago 5
@ddonald Michelin? Don't they make tyres?
w0y1z92753 5 months ago
Gordon looks like he's in Flock of Seagulls with that hair.
TerryOS 2 years ago 5
good lord ramsay is pale
u2bad1989 2 years ago 5
Marco Pierre White, Philip Howard, Steven Terry and Gordon Ramsey all cooking in one kitchen. This would have been the best brigade ever in a kitchen.
arosfa7a 2 years ago 21
@arosfa7a Didn't Heston Blumenthal stage with Marco once?
SethHesio 1 year ago
@SethHesio Yea
chicchitammuottocifa 1 year ago
@chicchitammuottocifa you sound bored with life...
SethHesio 1 year ago
@SethHesio No i'm not bored, but this is what he did, like a machine...
chicchitammuottocifa 1 year ago
@arosfa7a
In your country perhaps.
Anguis79 1 year ago
@arosfa7a AGREED! That would be $1000 entrees (at least) to have them in the same kitchen for you today! LOL.
MagnetoMasterOfEvil 1 year ago
@arosfa7a Who of this guys is Philip Howard
chicchitammuottocifa 8 months ago
@chicchitammuottocifa 2.59, he is closest to camera wearing watch on left wrist.
arosfa7a 8 months ago
@chicchitammuottocifa Philip Howard is the guy he shows the sauce to at 4:27
kebl0826 4 months ago
this is the work of a top chef? his classes for the gb menu were much better.
jaffijaffer 2 years ago
5:28 checkout Ramsay's hair hahaha.
Appleye 2 years ago
is this some sort of joke?
godspeed18 2 years ago
gordon ramsey is a fucking hypocrite , he left harveys because he got reduced to tears by marco and complained about the bullying and verbal abuse yet look at the wanker now , i never saw marco yelling at young women like gordon does all the time on his show , clearly gordon has some issues.
trollgenhorse 2 years ago
This comment has received too many negative votes show
not really. he left harveys when he was head chef to opened his own restaurant, and the whole brigade (as in the chefs and all the waiters and teh maitre'd) followed him out. but marco did made him cry.
kaikahitonari 2 years ago
actually, he left harveys to work with Albert Roux... then he worked as a head chef at Aubergine, where he walked out with the staff.
Aikido98 2 years ago 13
ops my bad
kaikahitonari 2 years ago 3
@Aikido98 who is this steven, why isn't gordon next to marco
hallnoats4ever 1 year ago
@Aikido98 He left to work for Albert Roux at Le Gavroche and in the south of France Alpes, then 4 Guy Savoy in Paris, then for Joel Robuchon, Then He went to work on a yatch.
Then back to London working for Pierre Koffmann and finally at the Aubergine and bla bla bla...
chicchitammuottocifa 1 year ago
@Aikido98 Ooh, somebody watched Boiling Point.
SethHesio 10 months ago
You need to get your facts strait :p. He left Harvey's to be a head chef at a new restaurant Marco was opening, then he left to open his own restaurant.
Shadow194 2 years ago
No, he left Harveys, went to La Gavroche and the South of France with Roux (for about 2 years), then Paris at Guy Savoy (another 2 years), then Robuchon (1 year), then a year on a private boat, then briefly La Tante Claire with Pierre Koffman, and only then Aubergine as head chef, before buying La Tante Claire and re-opening it as Royal Hospital Road.
rp1816 2 years ago 4
hey if you wanna grow, then you have to step out of someone's shadow, and that's what gordon did. can you blame him? he fucking rich now.
and as for marco yelling at gordon, gordon probably knows its for his own good. all that abuse mad gordon a driven a successful chef
lucirz 2 years ago 3
Yeah I think Gordon is the way he is because of his past. Apparently he had problems with his father too. Marco Pierre White seems like a bigger douche than Gordon. It couldn't have been good for Gordon's well being. I think something inside him snapped and he's become the asshole he is today because of it
coolbrett 2 years ago
I love seeing Ramsay so young and completely looked over in this vid by the producers as if he is just another ant worker. Who would have thought that he would become a great chef and a world class empire?!
CescoPisicoli 2 years ago
@CescoPisicoli
That's because he WAS just another ant worker back then LOL.
EnforcerX71 1 year ago
@EnforcerX71 I want to see a video of marco yelling at gordon
hallnoats4ever 1 year ago
Did u guys see Gordon what a classic? marco is the dude. Gordon later used the same design plate at royal hospital road.........
darryladonai 2 years ago
LOL Marco when he burns his fingers at 2:46 :D
Antarath 2 years ago 3
Thanx
Fantaro 2 years ago
Whats the name of the song @2:38??
Fantaro 2 years ago
"Working On It" - Chris Rea
FX052 2 years ago
yum yum I loooooooooooooooove blood.
tejo29se 2 years ago
from a 45-60 degree angle he looks a little bit like Anthony Hopkins
denisefan 2 years ago 3
great white shark
misenplace09 2 years ago 2
MPW's "I'm in the shit, but oh well" expression at 2:51 is awesome.
Thracozaag 2 years ago 2
This comment has received too many negative votes show
Marco seems messy. I prefer Gordons cooking. Gordon has a higher standard than Marco. And why does Marco salt fish ten feet away from the fish? That is what is so messy.
If someone should cook for me I would only have Gordon to do that.
Gordon is the real Chef, if you ask me.
tejo29se 2 years ago
and you are a dickriding faggot if you ask me.
avatarmoney01 2 years ago
Thank you - I love you too.
tejo29se 2 years ago
gordon ramsay hasn't changed much in 20 yrs, physically speaking
tenshigirl25 2 years ago 2
that steven guy was on great british menu a few weeks ago
joethecoolio2 2 years ago
Is the steven guy anyone these days?
cheflukemacleod 2 years ago
Yeh he is the head chef of the Hardwick in Wales.
eug182 2 years ago
I like it very pink too, but I'm not just talking calves liver. ;)
Andromanche1337 2 years ago 4
I think Marco is so much better Ramsay should be grateful he had the honour of working with such a confident and patient teacher!
Hartebreaker84 2 years ago
A lot of chefs that I trained under as an apprentice had worked for either Gordon or Marco and I can assure you that Marco is not a patient man in his kitchen. Like I said before a demo is different to service , and I promise you Marco and Gordon are very similar in temper and abuse when it comes to working in their kitchens.
asjabluedog 2 years ago 2
Oh yeah defo but it's like a building site. except you have to put in more hours to get the experience and knowledge out of it. i'm sure learning from either of them would bebenefical. how long jave you been in catering??
Hartebreaker84 2 years ago
Definately! I have been a chef for 13 years now.
asjabluedog 2 years ago
I'm 25 is that too late, obviously I'd work to get there but in reality is it too late to become a chef?
Hartebreaker84 2 years ago
not if you are really keen and willing to work hard, have no social life, time for friends or family or sleep! I tell every apprentice before I start them that you have to REALLY want to do it otherwise they will soon hate it. Your other option of course is cafe/bistro or pub which is still hard work but a more normal life. If you want it enough you will succeed ;~ )
asjabluedog 2 years ago
Thanks dude, wish you all the succes in the future! Hopefully I will find my break! I want to work hard for it!
Hartebreaker84 2 years ago
guess what. ironic thing is you still maintain you are some sort of chef yes? Gordon Is Back In RHR tomorrow so name, and I will find out that you are a liar. also, what is this imaginary restaurant you work in called? as everyone will be able to google it and find out you are the fake, unlike me. telephone RHR right now and speak to me if you wish (royal hospital road)
craigweir86 2 years ago
it's only too late when your dead.
avatarmoney01 2 years ago
i assure you, i assure you blah blah blah. the lies you type make me pity you love. as ive said name. and I will show everyone on here how fake and full of crap you are. i think you need medical help.
craigweir86 2 years ago
I said before I do not want to argue or are you too dumb to understand?
asjabluedog 2 years ago
6:55 yuppies :D
psycoticbastard 2 years ago 2
Did anyone realise that he also taught the Welsh candidate for the Great British Menu?? Stephen??! He's taught a hell of a lot of people Heston, Gordon as well
Hartebreaker84 2 years ago
The difference is when you are in service there is pressure when you are cooking one dish for the camera there isn't.
asjabluedog 2 years ago
It looks like there making aload of shit with the way there rushing but you can just totally appreciate what those guys do in terms of skill and technique?
Hartebreaker84 2 years ago
at 3.45 you can hear Marco say "turn it off Gordon" and Gordon say "Yes chef".
In yer place!!
ApostateActivist 2 years ago 4