(1988) Marco Pierre White cooks for Raymond Blanc Part 3

Reupload. "Marco" the series was filmed at Harvey's restaurant.
Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.

[@tallnut3042]

Part 1 and 2 can be found here www.dailymotion.com/tallnut along with the other parts of the series I've found. Enjoy!

[@samm1809]

Is it actually available for sale? Because they seem to be pretty on-the-ball for copyright compared to other companies...

[@riceball23]

Any chance you have the ending to the Albert Roux episode? I think you're missing one more video for that one. Thanks again for uploading!

[@tallnut3042]

riceball23 all the videos I have are on dailymotion. haven't been able to get the third albert roux one yet, hopefully it'll turn up one day

[@lockdown172]

thank you ... been wanting to watch this again for a while.

[@azzcoulton123]

Superb

[@Godmcgod]

We just live in a timeline where Marco Pierre White took up cooking instead of becoming the Joker.

[@patrickdormeus8453]

Alternate timeline: Joaquim Phoenix: world class chef with 13 Michelin stars Marco Pierre White: Oscar winning actor for his role in JOKER

[@bernardok]

@@patrickdormeus8453 nah, marco is an actual joker

[@ashokafedorava9414]

You wanna know how I got these stars?

[@rayna3244]

Damn.

[@justjiggy2204]

This should be tagged as the best comment!

[@QuackenInsanity]

Raymond Blanc: Getting philosophical about the dish Marco: Eating his pig's trotter and contemplating death

[@mingtooter]

Cuisine doesn't get any more French than that.

[@ashokafedorava9414]

So you wanna know how I got these stars?

[@surenmoodley7744]

Lmao your comment is *severely* underrated :)

[@shakerson]

@@ashokafedorava9414 lmfao

[@nanexozex]

Omg you right lol

[@calebfuller4713]

Funny how Raymond Blanc looks younger here, even though he's about 12 years older than Marco. Hard to imagine he's nearly 40 in this video.

[@SilhouetteJudas]

Marco looks way older than 27 here

[@Lola1912]

Both these comments blew my mind..

[@JoseRamirez-rq2gj]

​@@SilhouetteJudasThat's what stress does to you when you have to keep some Michelin stars at a young age.

[@richard_nj]

I think we're all lucky that Marco became a chef. He has a real disenchanted-hero-turned-supervillain side to him.

[@renatocontrerasflores294]

who doesnt tho

[@richard_nj]

@@renatocontrerasflores294 obviously not to this extent or are you suggesting that the average person gives off this twitchy, manic genius vibe?

[@renatocontrerasflores294]

@@richard_nj yes

[@pedroelias9633]

No, he doesn't. People this wrong about him.

[@BigDaddy115]

@@richard_nj Wut is wrong with you O_O

[@SwissMarksman]

4:43 "I am not thinkin of dying yet" "I think about it everyday" Oh marco

[@carlosc.1568]

SwissMarksman Based

[@changbooger]

Something bourdain would of said

[@Deimus333]

Typical Marco

[@lylewalker5681]

Chapeau to Blanc for just seamlessly absorbing that and continuing on in his point, too.

[@cucaracha6365]

Dark

[@milne1985]

They both have the same surname in different languages

[@floydgilmour3994]

There must be something in that name because walter is a top class cook as well........

[@OchuZeith]

@@floydgilmour3994 I see what u did there sir

[@MrSwaggboii21]

Explain please

[@floydgilmour3994]

@@MrSwaggboii21 Breaking Bad

[@yoloswaggins1579]

Walter white and Mont blanc 🏔

[@Ryan-kn6xd]

Marco isn’t even 30 here yet he was working 18 hours a day 6 days a week. He had no social life and was exhausted and depressed by the amount of work he had upon him. It takes a special kind of person to put that much dedication into his craft

[@anemic-peachless]

his hair not falling into food is more impressive than his cooking

[@integralgamings2537]

It was his hair's choice not to fall in the food.

[@davidreed4713]

It would be considered a garnish

[@johnsmithee6660]

I can feel the volcano rising in MPW every time Raymond Blanc slaps him on the back

[@I_luv_my_fans]

I think Marco had huge respect for Raymond. He wouldn't of been thinking like that at all

[@kotd009]

he hit marcos back and lived to talk about it???

[@franpasco9375]

Same thoughts! I thought Marco would bitch slap him at any moment.

[@kevshearer3245]

maybe keith floyd

[@roycelumangyao9786]

I saw with that fish comment where marco didnt kill the fish it was the fish choice

[@TheTrolliosis]

There’s a real “Obi-Wan and Anakin” vibe here haha

[@Deimus333]

Marco killed all the younglings.

[@Deimus333]

@Ron Happold this is fantastic!

[@Deimus333]

@Do what you must, I have already won Rayond?

[@teahguy007]

Best comment ive read all week 😅😅😅

[@faridddddd]

Great comment!

[@TTko4KKmo]

Marco never calls Mr Raymond Blanc by his first name. Always "chef". That's Respect!

[@jonesy381]

Us chefs do that for each other as a mutual respect.

[@Zzyzzyzzs]

He formally apprenticed under Blanc; there's always respect for senior ranks.

[@ChickenKhorma]

It's a bit wanky tbh.

[@areyoustupid.....]

@@ChickenKhorma shame you can't realise respect in the workplace is a good thing....just because you don't have it in your chosen career...

[@wikitikibiki4084]

I met him once at a menu tasting of his, there was little time where he took pics with guests and after ours was taken i turned to him shook his hand and said “thank you chef”, to which he immediately turned around(by this time he had turned to greet others waiting to do the same) looked at me in the eye and “thank you chef” back. I tell you it was a surealistic feeling, being acknowledged by the godfather of mordern cuisine as part of his tribe.

[@CookingWithTheBlues]

You can tell Marco is conflicted at this point of his life. Don't think he had dealt with some inner demons at this stage of his life. I think he had a rough upbringing! He doesn't take criticism or compliments well. I say all this because I was much the same coming up in the business. Glad he survived to an older age. Great piece of history!

[@nathanielleack4842]

He was brought up here in the north with very little money during a desperate time in our countries ecomomic history. It made him more driven but also hardened his heart

[@gasun1274]

well he learned a lot now that he's a lot older, he became very wise, aged like fine wine.

[@ezequiellopez8518]

@Nathaniel Leack the man you replied to is dead he passed recently his videos are fantastic you should check them out!

[@houston1342]

F

[@synvicious7732]

@@ezequiellopez8518 really?

[@rknotz187]

They saved the cocaine for dessert.

[@jacsmomma1589]

funny stuff! I just love these comments

[@rickbarlow2338]

Ha nice

[@spodergibbs5088]

Andres Porras believe me, they did

[@Deimus333]

Marco and Raymond have never been adept to that.

[@sadman5916]

@@Deimus333 how do you know?

[@TriconTv]

I love how Marco utters something super pessimistic every so often and it’s followed by nervous laughter from Raymond 😅 Raymond: “I don’t think about dying. . .” Marco: “Oh, I think about it every day. . .” *Raymond giggles nervously

[@CompelledUsername]

Marco, one of maybe the 10-20 best chefs in history, said Raymond’s palette was the finest he’d ever encountered. Massive respect.

[@justanotheryoutubeuploader]

10-20? dude he's in the top 3 at least in modern times.

[@anti-ethniccleansing465]

@@justanotheryoutubeuploader Why are you talking about something completely different than the OP in terms of timescale (all of history vs. “modern times”), and then question the OP like he’s so offbase? Derp.

[@SmartWatches-xu6ri]

​@@justanotheryoutubeuploaderi get that you were excited but don't try recite what you want to say to satisfy your urges to make yourself feel like you know something and then when you do that you'll see how obviously your intention slips into whatever you're writing

[@dustytransitor866]

It's sad that Marco seemed so preoccupied with his own misery despite doing what he loved...meanwhile Raymond listens and never treats Marco as less than himself. Food looked great I just hope Marco is happier these days.

[@anti-ethniccleansing465]

Was that a pig foot?! No, it didn’t look good. None of it did, except for the dessert. The rest was revolting.

[@xxOmnipresencexx]

@@anti-ethniccleansing465 This is the most asinine comment I have ever read on KZbin. This comment, this comment specifically, is the reason I started using an RSS reader and a video player to watch KZbin videos instead of accessing them through the site. Thank you for improving my life. Maybe treat yourself to a meal at a nice restaurant instead of the Wendy's you frequent.

[@anti-ethniccleansing465]

@@xxOmnipresencexx Are you OK, dude? Your shit makes no sense whatsoever as a response to what I wrote. You just sound like a miserable old man on a random rant. Not to mention the fact that you are obviously fibbing about switching to anything that blocks YT comments, as you are commenting to me. Derp. And by the way, if you think eating pigs’ feet is good quality food, then you are surely in the demographics that enjoys Wendy’s, not me.

[@zestseas2603]

@@anti-ethniccleansing465 Speak for yourself, that foot looked delicious

[@anti-ethniccleansing465]

@@zestseas2603 🤢

[@xamurai00]

The reasons why we all admire chefs so much.. is that they create art that is constantly tore down and consumed.. destroyed. They leave nothing behind.. No legacy.. Only memories. I say this not to put them down... but to rise them up above all others who create. They are the Artist of the moment.

[@brownie3454]

they cut food into fancy shapes calm down

[@NoFleepash]

The fancy food becomes a brown stinky sludge.

[@brownie3454]

@Ryan Ong spotify, Pandora, Apple music, Google music, KZbin, cd's, cassettes, mp3s, the entire internet, etc. you fucking moron

[@filipfric.art1]

Its not visual art, its food. Its not meant to be consumed by eyes. Theres nothing wrong that their art is “destroyed”, it would be more disrespectful to food if it wasnt eaten :)

[@dba_winchester7670]

Spoken from sincerity. Cooks and chefs are some of the hardest working people in terms of the sacrifices they make for this art. Truly inspirational stuff.

[@lizardinthelites]

Gordon in the background at the end, probably the quietest hes ever been in the kitchen.

[@Williamstanway]

This is marco at his wits end , I felt like this before I left the catering industrie, people think he is being a knob but he is just a man on the limit of his professional career . God bless

[@Th0ughtf0rce]

I thought he was a 2-star at this point?

[@Williamstanway]

@@Th0ughtf0rce yes he was , I worded that incorrectly , I just meant he was at his physical limits , he had a small brigade at Harvey's a tiny kitchen and he worked 14-16 hours a day .

[@Th0ughtf0rce]

@@Williamstanway ah ok. Makes sense now.

[@Jake-hw9kp]

True to a point, he is also famously a giant knob though.

[@Williamstanway]

@@Jake-hw9kp after working in that industry he is just a chef I get his humour, you should read his book .

[@Baa072]

There is a underlying anger behind his calmness. That is the scary part. It feels as if Marco allways at the point of losing his temper.

[@AlchemicalForge91]

For some reason he seems like the kind of Chef that would be at Dorsia in American Psycho cooking in the back

[@SwissMarksman]

Do you like Huey Lewis & The news?

[@AlchemicalForge91]

SwissMarksman haha niceee

[@jamesknox64]

SwissMarksman I prefer Phil Collins.

[@Williamstanway]

I adore that film and I totally agree with you . The whole point of that film is summed up by his indequecy and how he is not important enough to get into that resteraunt.

[@incognito_bitch8513]

Joe Urban omg we think alike so much!! 😭😭

[@Rekken200]

4:45 he was ahead of his time LOL

[@thenewcamelot8873]

That looked disgusting

[@myducczuccsucc9302]

@@thenewcamelot8873 pig feet, very tender, taste fat and rich. Make good soup, it is actually a normal thing to eat in southeast asia. A man with wide knowledge about international food like Marco seem gets creative with his dish. I would love to try that dish

[@S4ltyTar0]

@@thenewcamelot8873 Pigs knuckle is one of the best parts of the pig, to be honest. Like the other guy said, in Southeast Asia it's a staple ingredient, Kao Kha Moo is a good example of how amazing the hock and trotters can be.

[@glassesfunnyballs]

Down south in the US they still sell this stuff because people still eat it. The first time I made pigs neck out of necessity(poor) it was suprisingly good. I can't imagine what a michilen chef could turn it into.

[@dushnozel6261]

It was very much of the time too high end versions of French peasant fare were very popular then.

[@Joe-wm5nz]

The part people miss is when Raymond casually mentions the divorce and torn family life which is a direct result of their true lives in the kitchen, the true cost of success.

[@mortadahasaad530]

It's like a movie scene, but u know it's not. Them talking about their life struggles, wow, so inspirational

[@osirisfrazier6079]

Right, like it was scripted. Shizz was raw and genuine. Love it!

[@MellowSquash]

The LAST minute of part two is something you need to see. Absolutely incredible how he turns what looks like a pasty ball of dough into a delicate crystalline dome of sugar. Old school gastronomy was much more sophisticated than I thought

[@fdamoreg]

This is 30 years ago, it's not lost footage from the 19th century.

[@GGtheRealest]

@@fdamoreg 30 years is still old school. thats half a life time. technology made immense changes since that time where its much easier to accomplish what he did without our modern machines.

[@nathaniel7431]

@@fdamoreg we went from horse carriage to walking on the moon in less than 60 years (invention of model T 1908 to 1959)

[@kuyakenken5503]

Moon landing is fake only americans believe that

[@brownie3454]

Where can you find it? uploaded doesn't have the other parts on his channel, what a nonce

[@stefanm4326]

The way he says ‘thank you chef’ around 3:56 just tells me he’s humble and hard working

[@gordongiobanni7543]

Watch his OXFORD ADDRESS

[@ikon8275]

Marco had a good point about 5% of people really truly appreciate the time and effort that goes into high gourmet cuisine.... A lot of people pegged him as crazy or pessimistic but I think he was genius and realistic. He made simple honey sugar custard, (The early desert), It looked like something out of an art gallery. He is hands down the culinary god in my opinion.

[@mrtoad1408]

Well it's pretty obvious that most people will like the end result and not appreciate what has gone into it because they dont have experience or in depth knowledge of it. You could say that about basically every industry (music, art, construction, technology etc). To me it just smacks of unnecessary arrogance.

[@traww9537]

Mr Toad yeah he kinda sounds like an egotistical douche, it’s not like he built a skyscraper by himself he made some good and put it on a plate in a somewhat fancy manner

[@markwilliams5733]

He cooks food.

[@Bourikii2992]

He neatly plated some sliced fruit and you're acting like he discovered how to program blank cells into brain cells effectively ending degenerative diseases.

[@yadayada111986786]

Yes and that is pretty obvious and true for a lot of industries. But that is also because the average person doesn't have as refined tastes and can feel or even notice how different textures blend

[@SpawnPhilip]

4:27 Marco giving the death stare to the waiter as he serves one of his most personally important courses 💀

[@rhinehartd]

"If I were to have one main course before I die tomorrow, it would be pig's trotter. It really would." "I don't think of dying yet, but uh-" "Well I think about it every day."

[@Bodzilla001]

rhinehartd lmao

[@Robert-dt3is]

The french don’t seem to understand sarcasm/metaphors. Raymond took it too literal.

[@derbigpr500]

Robert Almeida You don't seem to have a clue what you're talking about.

[@mobilegodz1737]

I would get 3 slice of pizza 1 bigmac 2 large chips with extra mayo and 2 large coke. And i would die of heart attack

[@marksmer1]

rhinehartd what the hell is a pig Trotter is that a pig foot it just doesn't sound good if I had one meal it would be excellent Sushi from Japan Tokyo actually

[@steviesuperstar]

lol wow marco sounds so pessimistic and almost depressed at half way through of listening .

[@ancogaming]

Indeed. In a way, I can understand why. At this young age, get three Michelin Stars, work 18 hours a day with hardly time enough to go fishing once in a while, one day off each week which hardly gives you enough time to relax, you're staying in bed and are too stressed out to even watch TV. And all this for a bunch of entitled pricks who can't cook at all but at the same time judge your food like they would know anything about the hard work and dedication that went into it. You're serving morons day in day out and you don't tell them to go and fuck themselves because your whole business model relies on these ass-hats to give you the kind of reputation that translates directly into money. If you aren't dumb as soup, you recognize that you're in a hamster wheel and you alone managed to maneuver yourself into it. Hard to break the circle, almost impossible, so yeah. Of course you become depressed. It's natural, I dare say.

[@solenya4983]

@@ancogaming This speaks volumes to why he runs pubs now, for people who are grounded and really appreciate the food he cooks.

[@yaseraalsultan4442]

watch his how he started his journey as a chef , he came from a farm poor family in the country side , with on thing in his mind "Never give in " always believe in your self

[@MrSmokincodz]

Most great Artist are exactly that.... depressed and pessimistic.

[@mrtoad1408]

You just described 99% of chefs...drug and/or drink addiction to boot.

[@AlexDeLarge77]

Raymond said that the price he paid was in the shape of a divorce, he then said maybe a young man like Marco wouldn’t pay the same price. Marco is into his third marriage.

[@nitrum3000]

Blue Beard Quit trying to seem deep.

[@AlexDeLarge77]

Kaleb Anderson I didn’t know pointing out facts was considered deep? Maybe when you have the intellectual capacity of a lump of jelly then anything would seem deep to you.

[@gelothegogang]

@@AlexDeLarge77 Good one.

[@jamesgreen6528]

Marco is divorced from his third wife.

[@thesaint8400]

And his children are complete fuck ups. Google MPW Jr

[@lizclegg7556]

Gordon Ramsay on the right at the end, keeping his head down.

[@AlCee_]

good catch!

[@BadHorsie1]

Ramsay would be 22 here

[@BossySwan]

Making some lamb sauce

[@divinity176]

That was his choice, to keep his head down.

[@TheThepusherman7]

Raymond Blanc looks like a mix of Julian Casablancas and Rowan Atkinson

[@plrrt]

spot on

[@byrontonks1314]

oh my god

[@elliswhitworth]

😂

[@TheEugeep]

Gary lineker

[@davidbirks6074]

Dudley moore

[@LordLoss]

4:00 Marco, after being complimented, proceeds to eat off the remainder of this guys plate with his fingers, feels like he didn’t believe he was being honest enough.

[@PhongPham-lt7rr]

Nope, it’s the respect for his mentor.

[@hansolo3498]

Marco is the definition of “If you can’t handle the heat..gtfo of the kitchen” LOVE it!

[@rebeccahopkins9522]

The pear dessert with the little sugar cage, was absolutely exquisite. Just beautiful. So graceful. So delicate. Looked delicious, refreshing and lovely.

[@DingoDIDeatmybaby]

MPW: Master Ramsay: Apprentice Raymond Blanc: The Godfather

[@doeweeyah1236]

Different era of celebrity chefs

[@I_luv_my_fans]

These 2 are geniuses,. I've eaten at both of their restaurants. The food was exquisite. Absolutely delicious

[@jimmydean5663]

Lies

[@I_luv_my_fans]

@@jimmydean5663 not lies. I live near Oxford which in turn is not far from London. Only 1 hour or so. Long wait for a reservation but worth it. Le manior is brilliant. I’ve been to the waterside inn in bray as well which is the roux brothers and I’ve eaten at Tom kerridges hand and flowers in marlow which is where I grew up.

[@jimmydean5663]

@@I_luv_my_fans sorry for calling you a liar. It was immature of and rude.

[@scienceuser99]

@@jimmydean5663 lies!

[@jimmydean5663]

@@scienceuser99 I deserved that

[@Yellowswift3]

The sound of the pears being eaten is most satisfying.

[@tz6706]

RIGHT

[@mark0183]

Indeed

[@sarahkorver2439]

Marco is a real dish himself 😍😍

[@MichaelJ042]

Method 1 To begin, prepare the crispy pig’s skin. Roll up the skin, tie tightly with butchers’ string and place in a large pan. Cover with water and add the vegetables, clove and bouquet garni, then season and gently simmer for 3 hours, making sure that the water does not boil. Skim away any impurities that rise to the surface. Leave the skin to cool in the cooking liquid, then cut off the string and roll tightly in cling film. Allow to set in the fridge 1 celery stick 1 carrot, finely diced 1 leek 1 onion 1 clove 1 bouquet garni salt freshly ground black pepper 500g of pig skin, in one piece 2 Preheat the oven to 160°C/gas mark 3. Add the trotters to a large, heavy casserole dish with the wine, onions, carrots, veal stock and port. Cover with a lid and cook in the oven for 3 hours, topping up with a little more stock and wine if necessary 4 hind pig's trotters, boned 150ml of dry white wine 100g of onion, diced 100g of carrots, diced 150ml of veal stock 1 tbsp of port 3 To make the stuffing, add a dash of oil to a very hot frying pan. Once hot, add the sweetbreads and fry until crispy and golden on the outside 1 dash of vegetable oil 225g of veal sweetbreads, blanched and chopped 4 When nearly cooked through, add the onion to the pan and cook until soft but without colour. Chop the soaked morels, add them to the pan and cook for a further 5 minutes. Season well and allow to cool 1 small onion, finely chopped 20 dried morels, soaked until soft 5 To make the chicken mousse for the stuffing, add the diced chicken breast to a blender and blitz until smooth with the egg white, cream, salt and pepper. Pass through a drum sieve to achieve a perfectly smooth purée 1 chicken breast, skinned and diced 1 egg white 200ml of double cream salt freshly ground black pepper 6 Combine the chicken mousse with the cooled sweetbread mix and set aside in the fridge until ready to stuff the trotters 7 Once cooked, lay each trotter flat on a sheet of foil and leave to cool. Once completely cool, divide the stuffing between the trotters and roll them firmly around the filling to ensure there is no air trapped inside. Roll up the sheets of foil to cover and tightly seal the trotters in a neat cylindrical shape. Store in the fridge to firm up for at least 2 hours 8 Preheat the oven to 160°C/gas mark 3. Using a meat slicer or very sharp bread knife, cut the rolled skin into very thin rounds and lay each piece on a baking sheet lined with greaseproof paper, then place another baking sheet on top to keep the rounds flat. Bake in the oven for about 45 minutes, or until crisp and golden 9 To make the sauce, add a dash of oil to a pan and place the pan over a medium heat. Once hot, add the shallots and fry gently until soft and very lightly golden. Add the port and Madeira to deglaze the pan and reduce the liquid by half. Add the veal stock and reduce again to a rich sauce consistency. Whisk in knobs of the butter until glossy, season to taste and keep warm 1 dash of vegetable oil 20g of shallots, finely diced 50ml of port 50ml of Madeira 20g of butter, diced salt freshly ground black pepper 200ml of brown veal stock 10 To prepare the potato purée, add the potatoes to a large pan and cover with water. Season with salt, bring to the boil and cook until tender. Drain the potatoes and mash to make a purée. Add the milk to a pan, bring to the boil then pour on to the potatoes along with the duck fat. Mix thoroughly to combine then season and keep warm 800g of potatoes, peeled and cut into chunks 200ml of milk 70g of duck fat salt freshly ground black pepper 11 Remove the trotters from the fridge and, still wrapped in the foil, place them in a steamer. Set over simmering water for 15 minutes, or until heated through. Alternatively, add to a casserole dish with 100ml of water and place them in an oven heated to 220°C/gas mark 7 for 15 minutes 12 To serve, place the trotters onto serving plates and peel off the tin foil. Arrange a portion of hot mash next to each trotter and add a couple of pieces of crispy pig’s skin to the mash. Pour the sauce over the trotters and serve immediately

[@misterbearmore4633]

Adding to my recipe book

[@wasdwasd7748]

8:31 Gordon ramsay lol

[@warlordqueekheadtaker7960]

He's Qi gon to Ramsay Obi-Wan

[@macemotherfuckingwindu2369]

He's more like darth sidious to Ramsay Darth Vader

[@SpideruManu]

- I don't think about dying yet. - Well, I think about it everyday. *Nihilist Marco*

[@ricknoort299]

I love how dead honest Macro Pierre White is compared to other chefs. Other chefs will always say that being a chef is beautifull and passion for cooking is great. Marco just says dead honest that being a cook is shitty and he would like people to understand this fact.

[@cheflev9884]

Raymond Blanc is perfect therapy for Marco.

[@mastercheif878]

I think this really encapsulate pretty much the two types of creatives you will find in any creative field: The one who has grown bitter from a lack of appreciation to the huge amounts of effort they've put into their obsession and the one who has accepted the fact that not everyone who glimpses upon their work will appreciate it to the level they expect. Both points are valid at the end of the day, but wouldn't it be so much better to come to an acceptance rather than the continued bitterness that will only do in shortening your hairline?

[@frankielopezzamudio4127]

*Marco Pierre receives a compliment* Marco Pierre : Well , that's where you're wrong . *Proceeds to get philosophical* Me: Just take the Goddamn compliment !!!!

[@tommartin693]

It’s awesome Marco is just chatting line a normal bloke in a pub and at the same time being deep af

[@riceball23]

I've been trying SO hard to find these videos again. Freaking youtube taking them down. THank you!

[@quangbao123]

You are truly a hero. I have searched every corner of the internet but could only find some pieces. I really love how the dishes were prepared and how passionate Marco was in the serie. Thank you, thank you very much.

[@Waltiswicked]

A hero? He is a narcissist who cooked overrated, wanky food that hasn't stood the test of time.

[@IdoIndeedFlip]

He called the poster a hero, dumdum. Marco may be a narcissist, but he is far from overrated and just because food trends have changed does not mean his influence isn't felt.

[@Waltiswicked]

Dumdum? This is KZbin my friend, not some place to go slagging off fellow commenters.

[@TheIkaika777]

I love the way Marco runs his bread in Raymond’s plate and eats it. Like a boss!

[@julianwilton6997]

4:27 Marco Pierre White, looks very serious here. (Waiter approaches with caution)

[@tz6706]

Why

[@marche45]

I've looked everywhere for this. Thank you from the bottom of my heart

[@johngolfi]

The thing about Marco was that during his time at the top, he never asked if the food was good or if it tasted great. He knew that already! He just let the others tell him, he never had to ask and that is confidence!

[@PS987654321PS]

Marco is a dickhead. SImple.

[@DoctorMcHerp]

He actually states in this same series that the front-of-house service at Harveys doesn't involve any inquiries as to how the food is, because he believed that people wanted to be left alone to enjoy their meal and that if there actually was a problem, then the customer would have enough sense to say something.

[@Lilliz91]

00 00 no

[@vvenkat111]

Actually he already knows because he has tasted every ingredient before making a decision whether it needs more seasoning or cooking. When you have a clear plan and you test the parts along the way, there is very little that can go wrong.

[@dazburnside7340]

johngolfi that’s how it should be! Rather than being pestered constantly.

[@PrepoznatljivBrend]

Philosophy and poetry with cooking. It's a real pleasure to watch Marco's passion. Unique master and artist. A unique man. We need to recognize and nurture these masters. Masters like this are simply immortal through their work. Such masters are rare pearls in the history of culinary art. The man who managed to meet such a master, work with such a master and try his food is a lucky man.

[@madamehilda8288]

What a handsome young man he was

[@jcee6886]

Raymond in recent years has become my favorite TV chef. Seems like a great bloke

[@user-vm9hh2se7s]

Same here. Voilà

[@SnoozecoopYT]

Is it just me or Marco would make a good Count Dracula actor back in his early days.

[@123abcdef3]

I agree with Raymond's point to Marco to love what he does without letting it destroy his family life, the former vulnerably sharing how his career destroyed some of his relationships and he doesn't want that for Marco. Yes, it takes determination, skill, will and sacrifice to get to the top of any field but if you've got no one to share it with, you'll always feel empty, which Marco clearly seems to feel here as well as being burnt out which is why years later he gives up his Michelin stars.

[@netweed09]

This is so insightful and so deep and addresses so many real World aspects in one. It's simply one of the best video clips ever made out there. Under 10 minutes too. This is truly the strong side of KZbin.

[@kai_johnsonn]

8:30 ''you know you cry every night''

[@WhiteLightnin67]

Kai Johnson Funny considering Gordon Ramsey is beside him, probably still on placement at the time trying not to

[@calebfuller4713]

Actually, "you TRY every night"

[@doctorpanigrahi9975]

@@calebfuller4713 That's the problem with English language. Everything sounds similar.

[@rhythmelf8881]

Two Oxen, two exquisite cuisine masters in harmony. This is quite simply wonderful. The complexity of simplicity.

[@robertparrinello1687]

rhythm elf88 what the fuck is a cockwizzler? Your one dumb fuck arent you

[@rhythmelf8881]

Robert Parrinello Man... You didn't insult them, because YOUR English is/was too poor to do so. YOU'RE an idiot.

[@sodaunderthesink9014]

Insufferable.

[@anti-ethniccleansing465]

You were trying to sound really smart, weren’t you? Lol.

[@juliotaraz7922]

MPW: focused, missing no details me: binges ytube videos after 2 minutes of studying

[@EffingCameron]

I like this because Marco was still so immature here. He shoots down every comment Raymond makes about the food, but enjoys anything he says about making food. Still a student looking for his teacher's approval.

[@Arahsure]

Raymond blanc taught MPW?

[@melof9992]

@@Arahsure Yup this series was about Marco making food for the Chefs he used to work under.

[@Arahsure]

@@melof9992 Ah cool, I'd known he'd cooked with him wasn't so sure if it was under him, appreciate it man.👍

[@SarumanDeWhite]

These were all removed before. Thanks for uploading them.

[@Sidecontrol1234]

I think we need to appreciate the fact he was making food like this back in 1988, the kind of food that we see today in 2021. Incredible.

[@andrewjenkinson8948]

A personal story on the pig'a trotters ala Koffmann. Earlier this year (2020), incidentally just before the COVID shutdowns of the restaurant industry, I was dining at Ryne in Melbourne, Donovan Cooke's restaurant, who was a protege of MPW. He had worked for Marco at Harvey's at around the time of this series. In the days of his highly acclaimed Melbourne restaurant Est Est Est this recipe was on the menu. At Ryne (a less formal dining room) he offers (for orders made 72 hours in advance) a selection of some of his greatest hits, like Bressane of Pigeon, slow-cooked marron, and the trotters ala Koffmann. I was lucky enough to eat this dish, and words can barely describe how wonderful it was. Highly recommended to anyone in or visiting Melbourne.

[@jimmyhuynh7563]

that's what's up

[@anti-ethniccleansing465]

I don’t ever want to eat a pig’s foot! Gross!!

[@yamatonoryuujin4871]

I think Marco only understood what Raymond was saying when he finally retired and gave his stars back it really has turned full circle for Marco, better late than never but he did have to suffer 3 divorces but at least he's much happier now.

[@watsonspuzzle]

I always feel so bad for the younger Marco. He’s a natural pessimist, anyway, but he worked himself into the ground. It gets pretty dark when you do that.

[@Steve-bo6ht]

He's absolutely right how many customers realize what goes into the preparation of a dish

[@MrDjeba]

This is absolut Gold! Two legends eating some of the most legendary food

[@lizsharz6449]

Marco was so good looking

[@maryjanepastor2273]

Indeed

[@olddirtybastet6844]

@Kilo Byte Guilty! lol

[@SirClerihew]

For his age, he still is

[@dustytransitor866]

If he had stopped smoking he wouldn't have aged so. He'd probably look younger than Gordon

[@kangkinkang]

Really?? Looks a madman just came out of Arkham Asylum.

[@Matmus]

Marco was such a goth when he was younger.

[@morganfreemanwannabe]

I absolutely love the frantic ending, because that's a real chef's life- just dodging around calling out cooking times and desperately tasting things, hoping they're about right. Cooking professionally is so intense, and will really take years off your life. You have to love it, otherwise it's not worth it, even monetarily, because it's going to cost you, like smoking cigarettes (which you very well might do if you work in food). But there is something sacred about making really good food for people. It's one of our favorite things as humans, so you become something of a god-send when you do it well

[@panathasg13]

Thank you for the upload.

[@erichsiao3]

holy cow marco was quite edgy

[@bickfrompullham2008]

was? haha

[@PS987654321PS]

Marco is a total asshole of a person.

[@idontgivafuck1567]

00 00 all chefs are assholes at least the good ones

[@ross596]

Probs because the other guy kept patting him and touching him

[@Lilliz91]

00 00 he's 100% himself all the time. Honest to the point of being brutal.

[@nafeesahkherekar311]

The comment sections on MPW videos are ALWAYS worth it. So entertaining

[@kapjadi]

Marco has a big respect to Raymond, always addressing him Chef.

[@carmenlucia2556]

I love his disheveled hair... Le Swoon 😍

[@LilyOfLife]

The last 10 seconds explains why Gordon is always complaining Hell’s Kitchen chefs are so slow

[@Luna_MorningStar]

There is something so attractive about a man that can cook.

[@frogmarched6869]

yes very true but without knorr stock cubes it would not be possible

[@lifenote1943]

Slide into my dm’s

[@darkskygaming498]

Hello Samantha :)

[@inconspicuoussalad7730]

Thank god my career hasn't gone to waste then because I cant for the life of me remember why else I went into cooking

[@joeyricefried9621]

I’m single

[@Maideneer]

8:14 As Gordon slaves away we get Marco chiming in...30 seconds 30 seconds 30 secTEN SECONDS.

[@vilissimanis7768]

8:00 I've NEVER seen Marco smile like that

[@blt4life112]

Pretentious youtubers complaining about how pretentious Marco is. Love it.

[@ljubomirjuraj9658]

complaining about ppl complaining, love that youre to stupid to see the irony

[@ljubomirjuraj9658]

@Stoogs pointing out something you dislike is the definition of complaining my friend. And because we don't know what he felt when he wrote to comment there is no way to know, but that's how it came across to me.

[@ljubomirjuraj9658]

@Stoogs because you seem oblivious to how you come across... Seem obvious to me

[@flutter8712]

Marco is superior

[@aylicetalis6853]

complaining about ppl complaining about ppl complaining about ppl this has many layers

[@deanodebo1380]

“To the pig!” The meal looks fantastic

[@giontesla2311]

6:38 what is missing today. Real chefs. It's not about the beauty, but the taste.

[@zacharyyang3909]

raymond blanc and marco pierre white reminds me of obi wan kenobi and anakin skywalker

[@bucky90269]

More like Qui-Gon Jinn and Obi-Wan. Anakin Skywalker (Gordon Ramsay) is at 8:31.

[@shirostateira6988]

I actually resonate so much with their conversation of their partners and how their work affects their relationships. I'm an aspiring chef who is finally getting into the culinary world after years of hold myself back. I told my boyfriend that working in the kitchen will consume me and I need him to know that I love him so much but I understand if he can't deal with me be constantly at work. When you're so passionate and determined like that, it can effect your relationships. For now, he's extremely supportive but who know.

[@hiensenable]

A good partner is a supporting partner, one who helps you rise and not nerf you because that person requires space witch you don't have spare.

[@jayremiahYT]

Marco is like an actor doing an act in a movie,, his expression is just awesome

[@Mumblix]

He just does that so effortlessly and I can't microwave a pot pie without the fire department showing up again.

[@cherishpayne1878]

thanks for this

[@herijay1981]

Amazingly, my imagination drifted through the time when this event occurred. Marco PW is not just great, he has a special character, unique and different. This is what makes him a special legend in his field. Yeeeaahhh .... this is a Rock n Roll chef.

[@calebm9000]

Blanc seems like a lovely man.

[@upreydeen]

My fav part of this is that Marco gets a piece of bread and soaks it in Raymond's plate, an incredible amounts of thinks went there, the message was basically the respect Marco felt for his mentor, humility, other message was "Why you did not finish everything?" "took hours to do cook this" (lol), "empathy" with the conversation,..

[@kaynemordini4229]

Marco is so neurotic. I know chefs who’ve worked for him and heard some crazy stories.

[@integralgamings2537]

Like what?

[@anti-ethniccleansing465]

Yes, like what?

[@Shifty1940]

@@anti-ethniccleansing465 like yelling when time is of the essence

[@Rain-di2bq]

1:38 Ramsey sits just like him and wipes the table the same in kitchen nightmares when he tests the food.

[@ginogauci123]

Marco Pierre white is the original rogue chef that inspires people without fancy school to inspire

[@operatoncreation6396]

these old videos are a treasure

[@SteveN-lb8vd]

Really really appreciate the upload. For weeks i've been trying to dig out these old videos of marco, particularly his Cooks For with Pierre Koffman but it's been really difficult and only a couple of these have surfaced up. Thank you!

[@tallnut3042]

Steve N Hey Steve, I have some more parts over here www.dailymotion.com/tallnut hope we complete our collection one day!