noticed that he wear white apron with RB, while he wear blue apron with the rest of the chefs...trying to prove RB that he is a chef now no longer a commis..
Raymond : "Well, (cheers) to the Pig" Marco : "Are you calling me a pig?"...haha i swear if Marco were alive in the Medieval times he would be one of those Prince looking guys who challenges people to duels, then put on leather gloves and smack them...but only with one hand of course.
What you talking about willis! please name any other 2 michelin starred resaurant/HOTEL! that can do on average 300 covers a day in the UK, think about it? try working there and tell me about the consistency and disciple, wannabe food critic that thinks he knows the industry, practise what you preach faggot.
i dunno if someone mentioned this yet, but in mpw's book, ditk, he wrote that he played a trick on rb w/ a pig's trotter-mpw used it as a prop sticking out of his pants then photographed it using rb's camera. i wonder if this is why mpw served the trotter- as a reminder of the joke he pulled on rb. interesting.
btw, marco doesnt believe that chefs are self-taught - they always either get their teachings from someone else's books and/or work under others or observe, etc.
@rumpole33 haha, good catch! MPW knows RB isn't too fond of rich food, that he likes things light and clean, and yet he served the pig's trotter. Hilarious.
In his autobiography, Marco does respect Raymond, particularly his palette and culinary genius. But doesn't really consider him to be a "chef" per se, but more along the lines of a cook. Raymond was never formally trained, and was self-taught. So he never instilled the level of strictness and discipline at other Michelin starred restaurants in his kitchen, which hinders consistency. That's why to this day, Raymond Blanc has maintained only 2 Michelin stars instead of acquiring 3.
This isn't me spouting my own opinion here, I'm just regurgitating what Marco said in his autobiography. Marco always believed Raymond's food was 3 star quality, but due to lack of consistency he never achieved 3 stars.
It's true Nico was self-taught and gained 3 Michelin stars, but I wouldn't say the same for Heston. As Heston did actually work for a series a restaurant and even did a stint with Marco at Raymond's Le Manoir aux Quat Saisons.
Heston did a few weeks training in various restaurant but you could hardly class that as working. Consistency is the problem at the Manor, it has nothing to do with Raymond being self taught.
Heston did a short stint with Marco but that's hardly what you would call being professionally trained. You keep relying on Marcos opinion. You haven't responded to the fact that Nico Ladenis got 3 stars and he to was self taught. Surely if being self taught was an issue Nico would not have received his Stars also. Michelin Stars are about food and have nothing to do with training.
Again, I never said these were my thoughts/opinions, but those of Marco's. So you're arguing with the wrong person here. In his autobiography, Marco commented that Raymond's lack of formal training didn't create a suitable atmosphere/infrastructure for discipline, which led to inconsistency in his food. Which is why I'm relying on Marco, as I'm paraphrasing HIS words.
I acknowledge Nico Ladenis being self-taught, I don't have an issue with it. Marco does in regards to Raymond.
@angryasian101 True. And Marco also mentioned that some of the dishes at Le Manoir were so complex or had many components which led to inconsistency when the number of covers went over 40. It does feel like though, that Marco really started to develop his wings under the tutelage of Raymond. In a way, Le Manoir was the perfect training ground for a cook who shortly would set out on his own.
There are plenty of successful 'self-taught' chefs. Raymond's problem was/is that he does not consider the difficulty and skill surrounding some of his dishes. Not necessarily a bad thing; any cook should be proud to be able to produce recipes like his. But, his brigade will be producing dishes that really need double the workforce and double the time to consistently prep, cook and finish. As a result, Le Manoir boasts some of the best food in the world, with glaring inconsistencies.
@71chunky Thanks for the uploads but I think it's pretty bad form to be rude and aggressive to someone for merely quoting someone else's opinion. You obviously haven't read the book and for the record Michelin stars are not just for food, they are for the atmosphere and service in a restaurant as well
@71chunky no chef is self taught. heston blumenthal's first day in a profesional kitchen was with marco so he probably learnt something from marco as a start. he also has a collection of thousands of cookery books that he learns from. so he is not self taught. the same with nico ladenis... he may not have had classical training but he would have learnt from others. no such thing as 'self taught'
@ErnestGoose@ErnestGoose True, but I think most people understand that all knowledge has a source. The difference is that "self taught" chefs pick and choose those sources according to instinct, whilst the more traditional route tends to naturally lead to a copycat style. Not necessarily a bad thing, but probably a hindrance to creativity and progression.
@angryasian101 dude name any other 2-3 michelin starred restaurant in the UK that can do 300 covers a day, hold 5 Red Stars in the AA hotel guide, and held that 2michelin for 27 years, do your research you wannabe food critic, you have knowledge on this article but to say something like that you know nothing about high standard food and the catering industry. Good Day Sir, il see you on a stage soon to proove me wrong.
@Azjolebub Again, like others, you did not carefully read what I wrote. You misconstrued the comments made as my own opinion, when I simply restated what Marco Pierre White wrote in his autobiography. If you don't like those comments, than you are more than welcome to take it up with him.
You obviously didn't read my comment correctly. As I've stated and restated that the comments were not my own but those of Marco Pierre White in his autobiography. So how is it "utter bollocks" when I'm paraphrasing someone elses comments about a person?
You can definitely tell there are some unresolved issues between the two, but with that being said, I love how Marco reaches over and scrapes clean Raymond's plate of the lobster sauce. A labor of love that Raymond failed to appreciate, a failure that Marco will gladly remind Raymond in the most subtle and yet bold way. I love Marco!
@CallumCakes Your so lucky how old are you? I'm 26 but I want to learn pastry as it's the hardest element is it worth going for a career in catering in your experience?
@Hartebreaker84 I'm 18. and funnily enough I am the Pastry chef at Marco Pierre White Wheelers of St. James at the Kings Arms in Fernhurst (Lengthy title I know). It is definitely worth going for it. I would tell you that College courses are over rated, and will only teach you what any basic pub kitchen Chef could teach you. Work your way up, learn hard and fast. My resteraunt will be going for Michelin stars soon, and the men will be sorted from the boys then :)
@CallumCakes Not a great attitude what I'm gonna say I know, but am I too old to try or is it one of them if you want it go for it! Your very lucky cause your in the right age to go for such opportunities good luck to you!
@scoobeedu: i dunno if fir tree primary & allerton high are private schools in the posh kind of way over in leeds. but he did come from a low-income family. he writes about it in his book, devil in the kitchen.
Anyone see Saturday Kitchen today (18 December 2010)? James Martin made a dessert at the end alomost exactly the same as the poached pears! Even the same presentation on the plate.
I love watching videos like this. Not that I'd ever try making this sort of food, far too complicated/skillful. But I do like seeing how the elite chefs go about making their signature dishes. Oh, and for anyone who hasn't seen it yet, watch the latest episode of South Park called "Creme Fraiche" which mocks the Ramsay style "sexualised" food shows we're getting on TV today, it's one of the funniest things ever.
4:00 mins, Marco leans over and picks the Leak garni from RB's Plate. Whats with that? I can now see why RB calls him a pig at the beginning of the next dish.
@billjackjane There's a definite animosity between them... Marco treats him with disdain. The more I watch this episode, the more it seems clear that he has a problem with Raymond. Marco is a genius and a madman though, so we forgive him. lol
@SethHesio: from what i read, mpw didnt seem to have any bad personal feelings towards raymond. actually, mpw said he learned from rb & was impressed w/ rb's culinary genius.
@rumpole33 True. I believe that Marco's real growth as a chef happened in his time with RB, because as he said, RB taught him to really think about food and cooking. It opened MPW's mind to the "why" of cooking. RB was MPW's Aristotle, challenging him to question things. RB was a great teacher, had plenty of finesse, and allowed some freedom of thought and creativity in his kitchen.
MPW was well agro when he was younger, i think he has mellowed out alot since this. BTW Gordon Ramsey looked about 12 in this episode!!!! bahahahahaha Legend!!!
I think Marco seems pissed because people do confuse the niceness of eating in a restaurant with the reality of working in a restaurant. Working in a kitchen is hard blue-collar labor whether you are the Head Chef or the dishwasher.
Perhaps the higher the income, the more naive customers are about this.
I do believe he does say to Gordon that he cries every night. Marco and Blanc were harsher in the kitchen, but kept their crude comments confined there.
raymond blanc in this video feels like those movies where a young child is adopted growing up very grateful for his step parents then the step parents asks him to thieve and steal for him.
@Snoopo And a Kebab made of lambs scrotum shoved in a processed pita is more to you're taste? Sorry to say it my friend, you have no class, but you think you do. Therefore you are a chav.
I love Raymond Blanc. No pretention, just a cheerful passion for food. He doesnt seem to have changed over the years really, and seems to lack the arrogance a lot of top starred chefs have. Maybe that's why he never got to 3*.....
I really want to go to Le Manoir though. Looks incredible.
Clearly some simmering tension from MPW in this. Lack of eye contact, poor body language and just plain rude on occasion. A stark contrast to his demeanour with Albert Roux.
i agree, it,s very clear that marco, is not seeing raymond , in the efectious way he see,s albert, yet when raymond mention,s he had a marrige break down, marco take,s his defence down and chill,s , and it,s a decent conversation for to master chef,s
spot a young rambo in the kitchen. do you think he would have sold out to fox shouting at people and making a dick head of himself in front an american audience.
You can tell that Marco has a little less respect for Raymond Blanc at this stage of his life, than he does for Albert Roux or Pierre Koffman. And also that Raymond Blanc is a little less sure of himself, than he is today.
What a meal. Did you see the way the staff dug into that trotter? Like little piglets themselves.
I wonder if the reason Raymond Blanc appears unsure of himself in this segment is that he does not have a firm grasp of the English language. At times he seems to be searching for his words and even admits he may express himself badly.
Heavy was the fashion of the 80s, together with nouvelle cuisine, it just depended on the restaurant as to which they served. Personally, I think the whole meal looks delicious- particularly the pig's trotter. I'll bet it tastes even nicer than it looks.
Does anyone seem to notice that Marco piere white is kind of a troubled man? He said in here he thinks about dying everyday. He doesn't seem like the socail type eather.
Read his autobiography, he is troubled. I think that by their nature people who make serious work of food are less social animals compared to people who work careers elsewhere.
Not as sad as someone who seeks out every video MPW is in on youtube just to leave the same, boring comment about ego, time after time, on every single one.
You clearly don't like the man, why are you bothering to watch his videos?
Interesting to see how different plating presentation is, then and now...presently, most cooks do vast, abstract (still gorgeous) plating, while MPW's plates are very symmetrical.
Interesting to see in the other presentations, particularly with Albert Roux and Pierre Koffman, how deferential MPW is; unlike here where he clearly sees himself as an equal (or perhaps superior) to Blanc.
is Raymond Blanc a hobbit? Or trick/fault of filming?!?
davidjameslou 5 days ago
haha macro doesn't seem like good dinner company.
hopdashrun 1 week ago
"Nice big slices, so they look like lillies, which is also the exact same way I prepare the livers of hookers who are chained up in my basement."
Antiks72 1 week ago
@enos218 that's what he's saying it's bit just food and for a chef no-body understands the amount of time and effort put into the food we present
fuckmeurababe 2 weeks ago
Raymond is just as accomplished as Marco if not more, arrogance and ignorance obviously get you to hollywood.
BATMAN047 1 month ago
Eating at McDonald's won't feel the same after eating Marco White's cooking
dachicagoan 1 month ago
edible works of art
dachicagoan 1 month ago
what the hell this this he prepared..
wildshotsintheair 1 month ago
Pigs trotters,gastronomic alchemy,if i win the lottery forget fast cars,i will be straight to a fancy restaurant...no really.
enos218 1 month ago 9
noticed that he wear white apron with RB, while he wear blue apron with the rest of the chefs...trying to prove RB that he is a chef now no longer a commis..
MrJoewang 1 month ago
How to become a millionaire over night?Make/sell this food at this standard in frozen packages at supermarkets,voila instant millionaire,i'd buy it.
enos218 2 months ago
@enos218 you can't make food of this standard, freeze it, defrost it, and expect it to be of the initial standard.
paucceri 2 months ago 3
This has been flagged as spam show
@paucceri Just saying if you could you would be an instant millionaire.
enos218 2 months ago
Raymond Blanc. Wish more people were like him.
kimosabesun 2 months ago
It's quite interesting to se the actual style of presentation on the plate. So different from Michelin restaurants nowadays :-)
jamme1011 2 months ago
the waiter looks like he's in the Jesus and Mary chain
jakelamotta87 3 months ago 2
8:10 - Is that Gordon?
Freddie1980 4 months ago
@Freddie1980 yep, sure is.
timpani25 4 months ago in playlist MPW cooks for...
@Freddie1980
of course, check out more vids like this, Marco cookin for someone, you'll see him.
Rakloro 2 months ago
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Raymond : "Well, (cheers) to the Pig" Marco : "Are you calling me a pig?"...haha i swear if Marco were alive in the Medieval times he would be one of those Prince looking guys who challenges people to duels, then put on leather gloves and smack them...but only with one hand of course.
peeweesherman 4 months ago
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peeweesherman 4 months ago
I swear that waiter looks like he had a cat die on his head.
40950999 4 months ago 2
it's funny to see how cynical and unhappy marco is yet he still does it
tobiaspunk 4 months ago
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RuudJH 4 months ago
to the pig!
pedwell 5 months ago
no ice cream machine?
randomjoe333333 5 months ago
What an ugly presentation of the food, looks like something out of the 80s.
XiuTheFeared 6 months ago
@XiuTheFeared Maybe because it was out of the 80's.
vandegevel1 4 months ago
@XiuTheFeared This was perfection in the 80's
NickLiang 4 months ago
love the waiter's hair at 1:38
Annie1962 6 months ago
listening to the conversation, is there some tension between marco and raymond, or am I merely imagining this?
Op3rationMongoose 7 months ago
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What you talking about willis! please name any other 2 michelin starred resaurant/HOTEL! that can do on average 300 covers a day in the UK, think about it? try working there and tell me about the consistency and disciple, wannabe food critic that thinks he knows the industry, practise what you preach faggot.
Azjolebub 9 months ago
i dunno if someone mentioned this yet, but in mpw's book, ditk, he wrote that he played a trick on rb w/ a pig's trotter-mpw used it as a prop sticking out of his pants then photographed it using rb's camera. i wonder if this is why mpw served the trotter- as a reminder of the joke he pulled on rb. interesting.
btw, marco doesnt believe that chefs are self-taught - they always either get their teachings from someone else's books and/or work under others or observe, etc.
rumpole33 9 months ago
@rumpole33 haha, good catch! MPW knows RB isn't too fond of rich food, that he likes things light and clean, and yet he served the pig's trotter. Hilarious.
uberathlete 9 months ago
Funny Gordon uses the same dishes in his own resturnant in London
feracat07 10 months ago
i love it "i went from living in poverty to living in a rich lifestyle"
goose003 10 months ago
In his autobiography, Marco does respect Raymond, particularly his palette and culinary genius. But doesn't really consider him to be a "chef" per se, but more along the lines of a cook. Raymond was never formally trained, and was self-taught. So he never instilled the level of strictness and discipline at other Michelin starred restaurants in his kitchen, which hinders consistency. That's why to this day, Raymond Blanc has maintained only 2 Michelin stars instead of acquiring 3.
angryasian101 10 months ago
@angryasian101
Heston Blumenthal was self taught he got 3 Stars, so was Nico Ladenis, what utter nonsence
71chunky 10 months ago 2
@71chunky
This isn't me spouting my own opinion here, I'm just regurgitating what Marco said in his autobiography. Marco always believed Raymond's food was 3 star quality, but due to lack of consistency he never achieved 3 stars.
It's true Nico was self-taught and gained 3 Michelin stars, but I wouldn't say the same for Heston. As Heston did actually work for a series a restaurant and even did a stint with Marco at Raymond's Le Manoir aux Quat Saisons.
angryasian101 10 months ago
Heston did a few weeks training in various restaurant but you could hardly class that as working. Consistency is the problem at the Manor, it has nothing to do with Raymond being self taught.
71chunky 10 months ago
@71chunky
In regards to Heston, again Marco's words not mine:
/watch?v=7bjQy0S6Un4
angryasian101 10 months ago
@angryasian101
Heston did a short stint with Marco but that's hardly what you would call being professionally trained. You keep relying on Marcos opinion. You haven't responded to the fact that Nico Ladenis got 3 stars and he to was self taught. Surely if being self taught was an issue Nico would not have received his Stars also. Michelin Stars are about food and have nothing to do with training.
71chunky 10 months ago
@71chunky
Again, I never said these were my thoughts/opinions, but those of Marco's. So you're arguing with the wrong person here. In his autobiography, Marco commented that Raymond's lack of formal training didn't create a suitable atmosphere/infrastructure for discipline, which led to inconsistency in his food. Which is why I'm relying on Marco, as I'm paraphrasing HIS words.
I acknowledge Nico Ladenis being self-taught, I don't have an issue with it. Marco does in regards to Raymond.
angryasian101 10 months ago
@angryasian101 True. And Marco also mentioned that some of the dishes at Le Manoir were so complex or had many components which led to inconsistency when the number of covers went over 40. It does feel like though, that Marco really started to develop his wings under the tutelage of Raymond. In a way, Le Manoir was the perfect training ground for a cook who shortly would set out on his own.
uberathlete 10 months ago
@71chunky
There are plenty of successful 'self-taught' chefs. Raymond's problem was/is that he does not consider the difficulty and skill surrounding some of his dishes. Not necessarily a bad thing; any cook should be proud to be able to produce recipes like his. But, his brigade will be producing dishes that really need double the workforce and double the time to consistently prep, cook and finish. As a result, Le Manoir boasts some of the best food in the world, with glaring inconsistencies.
p3rs0nan0ngrata 10 months ago
@angryasian101
You mite also want to check out
Annie Feolde or Anne-Sophie Pic
71chunky 10 months ago
@71chunky Thanks for the uploads but I think it's pretty bad form to be rude and aggressive to someone for merely quoting someone else's opinion. You obviously haven't read the book and for the record Michelin stars are not just for food, they are for the atmosphere and service in a restaurant as well
BstrangerUK 5 months ago
@BstrangerUK
Actually I have read the book and worked in Michelin stared restaurants
71chunky 5 months ago
@71chunky Fair do's
BstrangerUK 5 months ago
@71chunky no chef is self taught. heston blumenthal's first day in a profesional kitchen was with marco so he probably learnt something from marco as a start. he also has a collection of thousands of cookery books that he learns from. so he is not self taught. the same with nico ladenis... he may not have had classical training but he would have learnt from others. no such thing as 'self taught'
ErnestGoose 8 months ago
@ErnestGoose @ErnestGoose True, but I think most people understand that all knowledge has a source. The difference is that "self taught" chefs pick and choose those sources according to instinct, whilst the more traditional route tends to naturally lead to a copycat style. Not necessarily a bad thing, but probably a hindrance to creativity and progression.
Chiefy220 5 months ago
@angryasian101 ...shit shit shit and bunch of shit...raymond is amazing chef and every single dish that i tried is absoloutely amaizing...
Rereman4 9 months ago
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Azjolebub 9 months ago
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Azjolebub 9 months ago
@angryasian101 dude name any other 2-3 michelin starred restaurant in the UK that can do 300 covers a day, hold 5 Red Stars in the AA hotel guide, and held that 2michelin for 27 years, do your research you wannabe food critic, you have knowledge on this article but to say something like that you know nothing about high standard food and the catering industry. Good Day Sir, il see you on a stage soon to proove me wrong.
Azjolebub 9 months ago
@Azjolebub Again, like others, you did not carefully read what I wrote. You misconstrued the comments made as my own opinion, when I simply restated what Marco Pierre White wrote in his autobiography. If you don't like those comments, than you are more than welcome to take it up with him.
angryasian101 9 months ago
@angryasian101 Okey I'm a chef, you try and get just one and your close to god-like! your talking utter bollocks you little wanna-be!!!
TheCope13 5 months ago
@TheCope13
You obviously didn't read my comment correctly. As I've stated and restated that the comments were not my own but those of Marco Pierre White in his autobiography. So how is it "utter bollocks" when I'm paraphrasing someone elses comments about a person?
angryasian101 5 months ago
You can definitely tell there are some unresolved issues between the two, but with that being said, I love how Marco reaches over and scrapes clean Raymond's plate of the lobster sauce. A labor of love that Raymond failed to appreciate, a failure that Marco will gladly remind Raymond in the most subtle and yet bold way. I love Marco!
estrangedleben 11 months ago
Did Marco just wipe his bread on Raymond's plate during the entree?!
40950999 1 year ago
@40950999 Yep, he did. To mop up all that sauce. They're friends anyway, so I doubt Raymond was bothered by it.
Zephilindrum 1 year ago
Did Marco just wipe his bread on Raymond's place during the entree?!
40950999 1 year ago
@2.25 things get deep and meaningfull. Thanks for uploading this. They don't make this kind of stuff anymore. Fantastic words from Raymond, class.
oldranker 1 year ago
@2.25 things get deep and meaningfull. Thanks for uploading this. They don't make this kind of stuff anymore.
oldranker 1 year ago
It amazes me that they allowed smoking in that sort of restaurant
MichaelBickford 1 year ago
Thats how you eat! Just get it down ya! No messing around lol
Hartebreaker84 1 year ago
I work for Marco, it is amazing to see him this way. :)
CallumCakes 1 year ago
@CallumCakes Your so lucky how old are you? I'm 26 but I want to learn pastry as it's the hardest element is it worth going for a career in catering in your experience?
Hartebreaker84 1 year ago
@Hartebreaker84 I'm 18. and funnily enough I am the Pastry chef at Marco Pierre White Wheelers of St. James at the Kings Arms in Fernhurst (Lengthy title I know). It is definitely worth going for it. I would tell you that College courses are over rated, and will only teach you what any basic pub kitchen Chef could teach you. Work your way up, learn hard and fast. My resteraunt will be going for Michelin stars soon, and the men will be sorted from the boys then :)
CallumCakes 1 year ago
@CallumCakes Not a great attitude what I'm gonna say I know, but am I too old to try or is it one of them if you want it go for it! Your very lucky cause your in the right age to go for such opportunities good luck to you!
Hartebreaker84 1 year ago
@CallumCakes
LOL.
ORDLMG 1 year ago
haha yeah that waiter was funny haha
scoobeedu 1 year ago
how can he come from poverty when he talks like he went to a private school?
scoobeedu 1 year ago
@scoobeedu Some times you can hear his Yorkshire accent... he puts on a posher voice for the cameras I think.
SethHesio 1 year ago
@scoobeedu He got it from hanging out with all the posh kids in this cafe that was near his flat when he was learning as a chef.
Zephilindrum 1 year ago
@scoobeedu: i dunno if fir tree primary & allerton high are private schools in the posh kind of way over in leeds. but he did come from a low-income family. he writes about it in his book, devil in the kitchen.
rumpole33 9 months ago
I like that pig dish...awesome ingredients.....looks fucked though...lol.
DarkMiagee 1 year ago
Anyone see Saturday Kitchen today (18 December 2010)? James Martin made a dessert at the end alomost exactly the same as the poached pears! Even the same presentation on the plate.
kebl0826 1 year ago
I love watching videos like this. Not that I'd ever try making this sort of food, far too complicated/skillful. But I do like seeing how the elite chefs go about making their signature dishes. Oh, and for anyone who hasn't seen it yet, watch the latest episode of South Park called "Creme Fraiche" which mocks the Ramsay style "sexualised" food shows we're getting on TV today, it's one of the funniest things ever.
rofldinho 1 year ago
marco pierre was fucking hot..holy shit.
galapalagal 1 year ago
4:00 mins, Marco leans over and picks the Leak garni from RB's Plate. Whats with that? I can now see why RB calls him a pig at the beginning of the next dish.
billjackjane 1 year ago
@billjackjane There's a definite animosity between them... Marco treats him with disdain. The more I watch this episode, the more it seems clear that he has a problem with Raymond. Marco is a genius and a madman though, so we forgive him. lol
SethHesio 1 year ago
@SethHesio Yes, well summised...
billjackjane 1 year ago
@SethHesio: his mpw's book, devil in the ktichen, he writes very fondly of raymond.
rumpole33 9 months ago
@rumpole33 But perhaps he didn't feel that way?
SethHesio 9 months ago
@SethHesio: from what i read, mpw didnt seem to have any bad personal feelings towards raymond. actually, mpw said he learned from rb & was impressed w/ rb's culinary genius.
rumpole33 9 months ago
@rumpole33 True. I believe that Marco's real growth as a chef happened in his time with RB, because as he said, RB taught him to really think about food and cooking. It opened MPW's mind to the "why" of cooking. RB was MPW's Aristotle, challenging him to question things. RB was a great teacher, had plenty of finesse, and allowed some freedom of thought and creativity in his kitchen.
uberathlete 9 months ago
WTF is with the waiters hair at 1:30
gaelicscots 1 year ago
MPW was well agro when he was younger, i think he has mellowed out alot since this. BTW Gordon Ramsey looked about 12 in this episode!!!! bahahahahaha Legend!!!
stomecko 1 year ago
Is it just me, or did that French waiter have a cat die on his head?
40950999 1 year ago
wow, just happened to discover these, great stuff!! how old is this? amazing seeing marco so young and gordon just an apprentice cook, good stuff
bananafence 1 year ago
1:32 marco looking really pissed off playing with his fork to stop himself stabbing blanc in the eye with it
AweirdSmell 1 year ago
the song that begins at 0:35 is on a porno i watched the other night.
shariotoflove 1 year ago
Marco must smell like cigarettes and B.O.
cowboyx1970 1 year ago
wowo super awkward talking about his divorce, much?
LovingBundleOfHate 1 year ago
yea but WHERE'S THE LAMMMM SOOOOOSSSS???
northernstudio 1 year ago
come on gordon chop chop ha
rooneyohyes1 1 year ago
the waiter tells Marco what the dish is,lol
fabiochrist 1 year ago
Blanc: Well I dont think about dying yet
White: I think about it everyday
endgammer 1 year ago 15
all chef's look
QUEMTIME 1 year ago
I think Marco seems pissed because people do confuse the niceness of eating in a restaurant with the reality of working in a restaurant. Working in a kitchen is hard blue-collar labor whether you are the Head Chef or the dishwasher.
Perhaps the higher the income, the more naive customers are about this.
I do believe he does say to Gordon that he cries every night. Marco and Blanc were harsher in the kitchen, but kept their crude comments confined there.
xebob 1 year ago
is there anywhere i cant download the who series of this, its amazing
rpang10 1 year ago
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Was marco talking to gordon on the ending credits when he said "you know you cry every night"?
pedwell 1 year ago
Was marco talking to gordon on the ending credits when he said "you know you cry every night"?
pedwell 1 year ago
raymond blanc in this video feels like those movies where a young child is adopted growing up very grateful for his step parents then the step parents asks him to thieve and steal for him.
bin1127 1 year ago 4
haha marco seemed pretty pissed off in this episode
StyrbjornStarke 1 year ago
Gratitude Marco,These top chefs helped to make you what you are.
0ua8 1 year ago
amazing!
fatamorganaa84 1 year ago
If you want you can download a PDF of all the dishes Marco cooked at Harveys.
piffpete420 1 year ago
?suger work
QUEMTIME 1 year ago
Rather have a kebab. food looks shit.
Snoopo 1 year ago
@Snoopo that is because you are a chav my friend
christhekiwi12 1 year ago
@christhekiwi12 Nope, the food just looks utter garbage, made by a scruffy dirty bugger. Rather have a `bab.
Snoopo 1 year ago
@Snoopo And a Kebab made of lambs scrotum shoved in a processed pita is more to you're taste? Sorry to say it my friend, you have no class, but you think you do. Therefore you are a chav.
christhekiwi12 1 year ago
@christhekiwi12 Please drop the poser act. You're just as much of a turd as he is. I suppose you're AA Gill?? Weirdo.
MrGrevy 1 year ago
if ever i need inspiration, i just need to flick through white heat and read some of Marcos philosophies :)
Aliveriot 1 year ago
The egos that are going on are so ridiculously blighting.
hnksnw 1 year ago
its Lyle Lovett @ 1:35
SuperOlds88 1 year ago
I love Raymond Blanc. No pretention, just a cheerful passion for food. He doesnt seem to have changed over the years really, and seems to lack the arrogance a lot of top starred chefs have. Maybe that's why he never got to 3*.....
I really want to go to Le Manoir though. Looks incredible.
TheDave000 1 year ago
Crab paste.. Rubber pork scratching.. Sugar work pierced lip.. Garcon?? I've got a hair in my eye..
bloodorange2 1 year ago
'at the end of the day'
probably the first time that over quoted quote was ever quote ?
flappospammo 1 year ago
Visually, Marco and Raymond at the table look kind of like Eddie Vedder and Keith Moon, if that were temporally possible.
rennyminou 1 year ago
yes , mopping his bread with raymond's plate is a bit much !
flappospammo 1 year ago
Clearly some simmering tension from MPW in this. Lack of eye contact, poor body language and just plain rude on occasion. A stark contrast to his demeanour with Albert Roux.
pj1974 1 year ago
@pj1974
Strange, I suppose, then, that Marco and Albert are now foes (if you'll pardon the hyperbolic cliché) and Marco and Raymond are close friends.
p3rs0nan0ngrata 1 year ago
thanks for posting this
paddysboys 1 year ago
This greasy long hear hanging over the product all the time......he is probably allowed to do that by reputation.
Za7a7aZ 1 year ago
he seems to always change his mind about his "last meal"
philosapian 1 year ago
my god what is that waiter's hair carrying? a dead cat?
40950999 1 year ago
there is somthing amazingly beutiful about watching passionate geniuses togeter
paperandtea 1 year ago 6
Great video collection. Marco is rather intense, but it great seeing him work with food. His commitment is awe inspiring.
MrSignupfailed 1 year ago
I love this meal.
SethHesio 1 year ago
I think Raymond is scared of Marco
Bennyboy65 1 year ago
marcos so charming
Kamakaze2000 1 year ago
Check out the waiters hair!1:35
0ua8 2 years ago 2
Raymond: I don't think about dying yet.
Marco: I think about it everyday.
endgammer 2 years ago
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flappospammo 2 years ago
look at that haircut on the waiter. hilarious.
guitarbumx 2 years ago 13
thats what i call a buffoon with a bouffant do!
foxteldyl 2 years ago
@guitarbumx LOLD
juliusreea 1 year ago
@guitarbumx For me, that haircut would have been lost in the rest of the 90'sness, but thanks to your comment, i laughed every time he was on screen!
randomdude6662007 1 year ago
i agree, it,s very clear that marco, is not seeing raymond , in the efectious way he see,s albert, yet when raymond mention,s he had a marrige break down, marco take,s his defence down and chill,s , and it,s a decent conversation for to master chef,s
rattydocarthur 2 years ago
spot a young rambo in the kitchen. do you think he would have sold out to fox shouting at people and making a dick head of himself in front an american audience.
cutterschoicenotmine 2 years ago 3
Comment removed
0ua8 2 years ago
Raymond is too nice. That's the problem.
scimg 2 years ago 4
You can tell that Marco has a little less respect for Raymond Blanc at this stage of his life, than he does for Albert Roux or Pierre Koffman. And also that Raymond Blanc is a little less sure of himself, than he is today.
What a meal. Did you see the way the staff dug into that trotter? Like little piglets themselves.
TerryOS 2 years ago 20
I wonder if the reason Raymond Blanc appears unsure of himself in this segment is that he does not have a firm grasp of the English language. At times he seems to be searching for his words and even admits he may express himself badly.
jameister12345 2 years ago
I agree. I think Marco treats Raymond more as a peer, an equal, whereas he treats Albert Roux as a mentor, it's very interesting.
NextGlobalCrisiscom 2 years ago 4
me gustaria saber en que año fue realizado este video
weweandrea 2 years ago
celebrities were so open those days in front of the camera.
shariotoflove 2 years ago
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pigs trotter doesn't look at all apettising, I would never order it, it looks too heavy too, as do many of the dishes on this series
golddragnet 2 years ago
Heavy was the fashion of the 80s, together with nouvelle cuisine, it just depended on the restaurant as to which they served. Personally, I think the whole meal looks delicious- particularly the pig's trotter. I'll bet it tastes even nicer than it looks.
savvvvvvvvvvy 2 years ago 2
i agree, although if u read Marco's autobiography, he was lightening the concept of his food then. imagine what it wss like say 20 years before this
iamthegaffa 2 years ago
Does anyone seem to notice that Marco piere white is kind of a troubled man? He said in here he thinks about dying everyday. He doesn't seem like the socail type eather.
kellaway 2 years ago
Read his autobiography, he is troubled. I think that by their nature people who make serious work of food are less social animals compared to people who work careers elsewhere.
srb123ou 2 years ago 2
dang! that pigs trotter looks delicious!
gekisen01 2 years ago 4
bunch of idioits..
Kammerthonen 2 years ago 2
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hahhaa mpw is such an ass
c243mx7tr 2 years ago
I love the fact that Marco reached over and started eating from Raymond's plate (with his fingers) !
mimmiiisan 2 years ago 4
lol he's such a ball buster
BrendanIsCool 2 years ago
lol look the waiter
CAKCROCH3F 2 years ago
What a numpty he is!
Henrymood8 2 years ago
This series is fantastic - Thank you for posting!!!
RickyTomatoes 2 years ago 4
does anyone know what those little white things are that he puts between the pears?
DOugLAS4891 2 years ago
they are just pieces of pear molded with scoop
71chunky 2 years ago
k thanks
great posts btw
DOugLAS4891 2 years ago
You can see the rest of the series by putting "marco cooks for" in the YouTube search function
71chunky 2 years ago
yea ano I've watched them all they're great
DOugLAS4891 2 years ago
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@71chunky no, they are mirabelle berries :)
Aliveriot 1 year ago
they look like white currents
dorsetgal 2 years ago
tapioca
Caleyfan86 2 years ago
@DOugLAS4891 no, they are "mirabelle" berries :)
Aliveriot 1 year ago
This comment has received too many negative votes show
What a ridiculous ego how sad.
gloomyvegan 2 years ago
Not as sad as someone who seeks out every video MPW is in on youtube just to leave the same, boring comment about ego, time after time, on every single one.
You clearly don't like the man, why are you bothering to watch his videos?
Oreztar 2 years ago 3
gloomyvegan you silly twit.
RUBBERMOOG 2 years ago
Interesting to see how different plating presentation is, then and now...presently, most cooks do vast, abstract (still gorgeous) plating, while MPW's plates are very symmetrical.
guitarbumx 2 years ago 2
Interesting to see in the other presentations, particularly with Albert Roux and Pierre Koffman, how deferential MPW is; unlike here where he clearly sees himself as an equal (or perhaps superior) to Blanc.
Thracozaag 2 years ago
smoking destroys taste buds ...jerk!
bearwoodcarpentry 2 years ago
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Shut up smoking is cool
foltano 2 years ago