Gordon Ramsay On Chef Who Created Him

[@beatlemaniac]

"I have made more mistakes as a cook than anybody else I know." - Marco Pierre White

[@DJ-ys9pv]

Yea because he’s cooked that much more than everyone else lol gotta immerse yourself

[@Th0ughtf0rce]

“I never make the same mistake twice. I make it a hundred times!” -Marco Pierre White to Albert Roux (RIP)

[@mastercook62]

The choice is yours😅

[@markkindermannart4028]

hawking Knorr packets being a big one and now Gordon follows by hawking Triscuit lasagne lol

[@phloriaernas2149]

Also means he experimented more as a cook more than all the people he know ...

[@Galactic123]

Marco's impact on the culinary world will never fully be appreciated until long after he's passed. There will be many books and movies about him. He was a revolutionary, the first real rock-star celebrity chef, for better or worse.

[@Verdeniza]

The ladies were always kissing him even on camera!

[@MrAhuraMazda]

And the Roux Brothers

[@DPSDeucalion]

Tommy wiseau needs to play MPW.

[@chrishartzog9189]

Real conference. That's what Gordon had. He knew he had the needs to take over the restaurant from Marco Pierre White. That's what drives him. Confidence.

[@timothyblazer1749]

He even knew when to stop...when he knew if he continued the way he was, he would decline.

[@minhkhoaluong25]

Marco is one hell of a teacher. That's why Gordon is so strict towards young chefs. He wants them to succeed.

[@darkspeed62]

He mostly does that for the TV. I'm sure he's still strict, but the swearing and the aggreession is for the cameras.

[@richfamous9556]

@@darkspeed62I believe @minhkoaluong25 is making a good point kzbin.info/www/bejne/Y4O5k5R8etqharMsi=sGChr42_gk_n4n1P

[@iownstaticz8687]

@@darkspeed62yeah thats true, but I think he also realized that thats the only way to get to certain people honestly.

[@JocoMarkovic-gf1eh]

No, he is just bad person.... I work on positive marketing last few years but reality that He is as*****

[@fabricliver]

Still... Both are just "foodmen". And they are just cooking food. They are not artist, nor architects or doctors. I work in the food industry and I'm very good at it, but in my career I NEVER disrespected a commis or a collegue. There's no fucking reason to humiliate people in the kitchen that are just there to earn a living. IT'S JUST FOOD!!!

[@alexlazzerly3677]

This has got to be the most he's spoken about Marco. Glad to see the respect is still there.

[@jungleboy1]

Both men had a tough upbringing, respect.

[@davidsykes1980]

Marco was an absolute maverick and force. So nice to see Ramsey has buried the hatchet and shows him the respect he deserves

[@HighPerformancePodcast]

The respect is clear to see!

[@sammillis3989]

Completely agree, Ramsey wouldn’t be what he is today without MPW! Ramsey just stepped it up a gear n that’s why he is what he is today but he’s not forgot his roots! Absolutely admire both chefs, their stories, their cooking, their work ethic! Inspiring!

[@papichefitup]

Yeah they have a colorful history great to see him have a good regard for him

[@bertoman1990]

They were good mates back then and supposedly until now but on the down low, GR has a lot to thank Marco for to say the least

[@Dieselboy420]

Yeah, after he robbed him and got what he wanted.

[@tomoshea5892]

I've been in the industry for almost 20 years, and he is absolutley right. Learn everything, understand everything. There is always someone to learn from.

[@stephanreichelt2700]

be humble

[@user-ku7ek9sg3e]

You put that well

[@josephsurina5367]

It's why I love it. You're never done learning!

[@stellastarbrightk7563]

Yes I always hate it when contestants argue with his assessments instead of learning everything you can

[@beauruutz]

Question everything....

[@JosephHutchison-d6h]

Marco to Gordon: " Cry or don't cry. It's your choice."

[@averyvaliant]

Cry tears of Knorr stock pot, or don't, it's your choice!

[@RushavMohanty]

lots of line chefs have admitted that stock or cubes are time savers in professional, if not Michelin, kitchens. Don't knock it till you try it.

[@averyvaliant]

@@RushavMohanty I wasn't knocking it. I too use Knorr stock cubes, I think they're amazing.

[@EditUnivers75]

⁠@@RushavMohantyCalling it a time saver is just a nice way to say a convenient way to cut corners, which should not be the standard for what is essentially the highest food standard.

[@RushavMohanty]

@@EditUnivers75 that's exactly it. a convenient way to cut corner. Precisely! Pros do it all the time. It's what makes them pros. Know the art so well, you know where you can and where you shouldn't cut corners.

[@NoxiousRob]

Great to hear Gordon acknowledge Marco's influence on his career. I also recall an interview with Marco when he talked about Gordon and said it wasn't a question of if Gordon would get 3 Michelin stars, just a question of when.

[@douggieharrison6913]

I mean there is no denying the talent lmak it's like if Magic Johnson and Larry Bird said the other was trash 😂 their talent doesn't garner respect, it demands respect

[@UncleMacc]

Gordon has never said a bad word on MPW's talent/skills as far as I know, vice versa for MPW. Though they did get into serious quarrels for unknown reasons, maybe Gordon is just taking revenge on MPW's brutality🤣

[@strangemolars]

@@UncleMacc Not that unknown reasons. When they both worked at Chelsea Restaurant, Gordon had someone steal the restaurant Reservation Book and pinned it on MPW.

[@xandr13]

He also later said "Having 3 Michelin stars doesn't mean you're a great cook. It means you understand how to work the system."

[@whatohhellnah]

I don’t think people really understand how much Gordon just gifted us the keys to success right here. Not fluff about “put your head down and work hard”, but the actual perspective you need to have to be the success you want to be.

[@SuperMcSteel]

I read this in the fish news anchor voice cause of your pfp

[@Steven-tl8fs]

Keys to success yea sure. Don't forget the amount of long hours you will ha e to work and verbal abuse you have to take. Doesn't matter if you know what path to take. It's about if you can take it.

[@rams812]

⁠@@Steven-tl8fsright. Gordon covered that

[@konighartzderiv.4898]

Soo...have you become succesfull allready?

[@Billywoo12]

I was lucky enough to meet MPW in Western Australia a few years ago at an event. A remarkable presenter and communicator, with that rarest of quality of unbridled passion. Unstoppable, a force of nature. Really enjoyed Gordon Ramsay’s differentiation between confidence and arrogance.

[@julienfroidevaux1143]

Was he shilling the pots at that event ?

[@timm8998]

And Marco is (was at least) arrogant indeed.

[@teemurph]

I think people overlook that Gordon is extremely intelligent, a longer interview like this really shows it

[@whynottalklikeapirat]

How many people did you talk to about it?

[@lastboss2418]

He is intelegent enough to burn his bread black while the cheese still stone dry.. Someppl just not smart enough to differentiate between bussinesman and a cook.. Well we are at the era of viralism that meme hype and popularity is more important than the content

[@lotaryguy12]

Why do you think people "overlook" that? It's much the opposite by far... There's a reason everyone wants him not just for his cooking but also management and showbusiness. He's not just a chef, he's established himself as a great businessman and philanthropist

[@whynottalklikeapirat]

@@lastboss2418 * intelligent *

[@Kai_soze]

Gordon is extremely intelligent, nobody doubts that

[@simonhodgetts6530]

I have huge admiration for Gordon Ramsey - his work ethic is off the scale. He strikes me as being decent, not afraid to tell people uncomfortable truths, and what I like most is that if he sees promise in someone, he will mentor them and pass on his immense knowledge. Yes, he effs and jeffs a lot, but for good reason, I think.

[@lewisbracken5520]

Yet you don’t even know how to spell his name 🤣

[@lastboss2418]

Oh u never see his burned bread and stone dry cheese!? 🤡 its amazing he didnt have the courage to "raw" or "donut" At himself like he normaly do to someone else😂 He even call it good 😂

[@lastboss2418]

Ramsay is a hypocrite who shield himself with his money n fame.. As example making hyped meme as adverstisement

[@therealchris4803]

@@lastboss2418u are a bum

[@steelymanfan7276]

That's a weird af, unnecessary comment right there ​@@lewisbracken5520

[@markemerson98]

"learn to dance in the storm" - what a quote...

[@BransGams]

“The Devil In The Kitchen” is a book I think every aspiring chef should read.Shows that perfection is possible, but it’s back breaking, life consuming, and thankless work. You have to love it to subject yourself to this kind of life.

[@Chaddingway]

I can confirm. I read it at least once a month.

[@abcdefg3214]

And when you have realised you have missed everything important that life has to offer.... You realise the profession is a load of absolute bollox then you're crippled and broke and it's too late.. But hey that rush was great for the first few years eh

[@EditUnivers75]

⁠​⁠​⁠@@abcdefg3214I suppose a life well lived is one where you do nothing at all? Dedication to a profession is highly respectable, especially when your dedication brings your craft to this high of a caliber. Gordon likens cooking to betterment, to perfection, that’s what he hopes to attain from it all. He has accomplished exactly that, and his food is the stuff of legend for a reason. People pursue art because it is a way to leave something meaningful behind, which is the tragic thing about food. The artistry in it is impermanent. He has one lifetime to cook, and his work will fade with him. If I were him, I would cook as many meals as I could while I had time on this earth. Despite the acclaim, there is a selflessness to his work. Sweat, tears, and years of his life spent providing someone ELSE with a joy and comfort that only he can produce. Believe me, this isn’t lost on him. But that’s what life is about, tribulations and triumph. It’s worth doing simply because that is what we humans must do. That is the only reason that matters, that it fulfills us. Not a mindless job or fruitless pursuit, but true prosperity. In the end, it made him the best version of himself. It would be a damn honor to eat a dish prepared by him.

[@EditUnivers75]

@@abcdefg3214 I suppose a life well lived is one where you do nothing at all? Dedication to a profession is highly respectable, especially when your dedication brings your craft to this high of a caliber. Gordon likens cooking to betterment, to perfection, that’s what he hopes to attain from it all. He has accomplished exactly that, and his food is the stuff of legend for a reason. People pursue art because it is a way to leave something meaningful behind, which is the tragic thing about food. The artistry in it is impermanent. He has one lifetime to cook, and his work will fade with him. If I were him, I would cook as many meals as I could while I had time on this earth. Despite the acclaim, there is a selflessness to his work. Sweat, tears, and years of his life spent providing someone ELSE with a joy and comfort that only he can produce. Believe me, this isn’t lost on him. But that’s what life is about, tribulations and triumph. It’s worth doing simply because that is what we humans must do. That is the only reason that matters, that it fulfills us. Not a mindless job or fruitless pursuit, but true prosperity. In the end, it made him the best version of himself. It would be a damn honor to eat a dish prepared by him.

[@Avliv_Satan]

The thing about Gordon is that he's just a source of inspiration, kind of regardless of whether or not you're a chef yourself, I think that's exactly why so many people appreciate him.

[@r4zor957]

This makes me so happy to witness Gordon Ramsay giving his true thoughts about Marco despite having some personal issues about Marco in the past.

[@isaacgriffin5690]

He reminds me a lot of my dad. If you're going to do a job, do it the best, the first time... and curse you're way through fixing the mistakes. He's a great man.

[@teddyspagehttiyourmeatball3345]

He doesn’t know how to make a grilled cheese sandwich

[@mondavou9408]

That was one of the warmer interviews I've seen Ramsay do. There is a lot to be learned from it.

[@kowalskivideos6476]

Interviewer did a hell of a job. Great questions, even better answers.

[@beasthunt]

I'm sure everyone here has KZbind everything there is to KZbin about Marco Pierre White. He's absolutely amazing to watch.

[@drums4metal]

I am so glad that they left their differences behind and now honoring each other's contributions and success.

[@AsianTaxiDriver62]

"Learn to dance in the storm." I love this so much. Life never stops and will never be without its storms.

[@munbrazeh6700]

that might sounds dumb, but as someone who's really bad in my life rn, depressed, disabled, barely finished highschool, couldnt finish uni... This really resonate with me, and i kindda want it tattooed on me as a reminder that eventhough its hard you can do it

[@johncoltrane7899]

He talks like a special forces soldier. The same qualities are there, leadership, dedication, resilience, humility, learning.

[@Stillreal312]

The kitchen is basically an army

[@s70driver2005]

Being a specialist in anything requires a certain amount of all of that.

[@mattoniy2840]

Yes but the army and a top level kitchen have more similarities than most professions

[@JR-ju3kj]

I noticed those similarities, too! It's those same principles and qualities and you can apply them to many different industries, too( and of course, to life in general).

[@Alastordadeer]

Chef rush agrees with that

[@marcb1164]

One of the best episodes of Parts Unknown featured Marco Pierre White. Great insight into a culinary genius.

[@juliesiddley5316]

This is why I respect Gordon Ramsay worked his way up from nothing so humble, awesome family I'd love so much to meet him my dream

[@Hazmondo]

The pixelation of Marco Pierre White's face in the thumbnail makes him look like a playable character in Mortal Kombat 2

[@petrus666love]

I worked for a few nights out of curiosity at Aubergine resteraunt too see what it was like to work in a Michelin starred establishment, I was a head chef in a South Bank restaurant at the time , to be honest I remember Marcus Warring more than Gordon , Marcus was his Sous chef , was a very quiet , confident and extremely pleasant personality, and I liked him very much , Gordon at the time was an animal during Service , but a gentleman afterwards, I will never forget my experience, to all future chefs thinking of starting a career in the kitchen , you either take the Michelin route and work in the best kitchens from day one , and you’ll end up in charge of one , or you work in mediocre establishments, and make a fair living but you will never be the same heights as Marcus or Gordon , my advice for what it’s worth would be too become a pastry chef , more reasonable hours , better wages , less stress and more respect from your head chefs as they usually can’t do pastry and rely on you 😊but you have too make that commitment to learn pastry from the beginning of your career and learn pastry only .

[@spsawyer22]

I hated doing pastries. Give me a weird Porterhouse temp with someone who has a weird allergy lol everyday. And yeah, better restaurants were even more brutal than the low end restaurants in terms of work load, but the knowledge and skill gained is somewhat priceless even if you flame out.

[@paulychannel7914]

Great comment my friend.... as a "former pastry chef in 5 star hotels '.. I have been able to go from kitchen to kitchen.... wherever I desired to go.... I then chose to become a sourdough baker ( 18 years ago )....which is another journey in itself.... I'm 65 now & still feel like an apprentice.......

[@cameronbruce1862]

@@paulychannel7914 Just like life and it keeps it interesting

[@jeffparnell5805]

Pastry chef & baker here, and I fully agree with your advice, haha. The pastry person/team gets a lot of autonomy. Hour hours also tend to be away from the chaos that's happening on the line, which is much more stressful. For me though, I decided to get back into the professional kitchen, and I decided to focus specifically on pastry & baking. I'd previously had a culinary background, which has helped.y previous experience also helped me to know clearly what I wanted to do. So yeah, I'd say for anyone getting into pastry or baking, it's better to make that a focus and commitment.

[@CreamedCorn2002]

Lies

[@simonmackness403]

You forget what a brilliant chef he is and the drive and talent he has.

[@bigbadbith8422]

Interesting to hear him reflect on his childhood - not embarrassed about his mum, but understanding that the difference he felt was being imposed on him.

[@sargonsblackgrandfather2072]

It’s nice to see the student pay his respects to his master

[@-RandomBiz-]

"Arrogance is mouthing off that you can do it and not living up to the potential." 🤘☺️🤘

[@rams812]

Pretty sure there was an F word in there. Way to misquote.

[@joshuaparrott2458]

Marco & Gordon should do a joint interview. Definitely watch that.

[@curtiso779]

I want to see Marco and Gordon in the same room again, talking for at least an hour.

[@ramblingrob4693]

Dreams

[@curtiso779]

@Full-tilt-banana lol, that's like what? a thousand years ago, besides, they're over that now.

[@curtiso779]

@Full-tilt-banana see what

[@asuraspath2262]

​@Full-tilt-bananaYes, that was a long time ago. It was also Marco's fault for setting Gordan on that path.

[@thatonedude36]

@@ramblingrob4693 I was kinda hoping they had a video together since its been so long- the reason why I was here.

[@leagreenall5972]

Gordon's wisdom is GOLD. Pierre White nurtured what was there, and in turn, Gordon too became a phenomenal mentor. I wish there were more like him - regardless of the walk or industry. On a side not... damn but Gordon is rocking that awesome black jacket, would LOVE to get one exactly the same

[@scallie6462]

I recently graduated from an apprenticeship program and it so amazing to be able to work with and learn from some of the old heads who have knowledge and experience in my trade, collision repair.

[@el29]

Gordon ramsay backstabed Pierre white....... Stole even his resturant book ....................

[@mannjaye]

The list of great chefs Marco has trained is staggering.

[@mikebrisebois]

It’s wonderful to see someone who is grateful to the people who helped them reach their success. No man is an island but Gordon can now stand alone.

[@Alex-ne6pr]

I don't think I've ever seen Gordon enjoy an interview so much. He left his ego at the door with this one it seems.

[@Alexander711]

You mean confidence;)?

[@eihtballjnky]

Yeah I’d say he doesn’t really have an ego and even if he does have one he backs it up

[@sernoddicusthegallant6986]

The last meal interview was also one you can tell he really enjoyed

[@X-Gen-001]

Brilliant. Gordon's an inspirational role model and not just to aspiring chefs but in general life. My favorite point in this interview is where Gordon clarifies the difference between arrogance and confidence. Arrogance comes from vanity, which leads nowhere. Confidence comes from consistent hard work and staying grounded.

[@Sp1n3c]

it's good to see him appreciate and acknowledge Marco as the man who showed him the way

[@sentboumaster3436]

Glad to see that how Gordon explaining and acknowledging how Marco the monster turning him into a beast and now he is a monster himself too.

[@SuperMcgenius]

Knowing all the positions in a restaurant is crucial as it is in any small business.

[@Sotebolikurac]

You're a very good interviewer. Honestly, out of many interviews I'd watched many interviewers seem to struggle to come up with a question or have a script of questions to follow so they don't sound as if they are actually asking the question out of curiosity or wanting to know more. You do. You ask very good question and so naturally. Very good man.

[@butopiatoo]

Most enjoyable conversation I've ever heard from Ramsay. I enjoy watching his cooking videos, always learn something useful. Maybe he's really not a beast to work for/with. Congrats to him on his journey.

[@yep8058]

"Learn to dance in the storm" what a sick quote from uncle Gordon

[@MikeySkywalker]

There is actually video of Gordon working for him. It’s so odd because Gordon is just in the background, and doesn’t say anything. He just takes orders. “Yes chef…”

[@Bluesmiley05]

He wasn't making idiot sandwich back then 😂

[@alex-internetlubber]

@@Bluesmiley05 "idiot sandwich" was a sketch, it's not real

[@Aaron-hh6uh]

Precise interviewer, Proud chef= Perfect interview.

[@hiroprotagonist921]

Good job interviewing him, you asked a lotta interesting questions and gave him the room. ❤

[@Niko257x]

Good interviewers need to be appreciated more. I think most of them are usually so bad its hard to remember how engaging they can be

[@custommade78]

What an open, earnest conversation. Absolute treat to watch. Thank you.

[@lukemacinnes5124]

A good person on top is vital to getting anyone to be as good as they can be, being able to make people believe they can work better is a lot more important than just telling them to

[@malluschach3391]

A suggestion , the title Gordon Ramsay on Marco Pierre White would garner more attention and views.

[@NathanWoollaston]

That was thought of. You can see him in the thumbnail.

[@GiJoe94]

Fuck the clickbait, better to be decent rather than sellout

[@GrimDeth18]

Wow the first question Gordon answers really speaks for itself. That is the perfection and discipline I’m striving for in my trade aswell and I’m seeking for my own individuality after working alongside my mentor of 64 years old who’s about to retire this year… I think this is something everyone can do with or without a great teacher

[@jsentilles]

He could be talking about anything. There are so many parallels to being successful in other disciplines or any discipline. Nice clip.

[@andrewreichert15]

You don’t hear chef Ramsey talk shop often, but I could listen to this all day

[@jocu475]

It’s Ramsay

[@andrewreichert15]

@@jocu475 oh gosh this dang auto correct. So sorry

[@laurapurkess1]

Gosh, what a great interview! Very good interviewer, thoughtful and provoking questions. And obviously Gordon is so interesting to listen to

[@Honeybee-ym5vi]

I encountered MPW for the first time last year when searching for "the" Boeuf Bourguignon recipe I wanted for Xmas. Long story short, I must have watched MPW "Boeuf Bourguignon with Wild Mushrooms" vid about a 1,000 times because I found that I had to look closely at what he was doing not just his commentary. He gives you all the information in the actual cooking. The end result, with some exchanges I had to make for ingredient availability, was the best beef dish I've made in 70+ years. The multi-layers of flavor were simply incomparable. I can die happy. He tosses instructions away in his running commentary, but don't be fooled. Look at his actions--what he's actually doing. There's the teaching.

[@a_l_e_k_sandra]

I love comments like this as well as people who pay attention to detail. I'm going to look for that recipe. Thank you for sharing your impressions and experiences.

[@Revtheoryhellyeah]

Are you sure the key wasn't a knorr beef stockpot

[@Honeybee-ym5vi]

@@RevtheoryhellyeahI had to laugh! Thanks! I didn't use any Knorr or other "stockpot" or flavoring cube. I combined what I learned from the video with previous times I've made the dish. If I remember, I might have used Braggs liquid aminos and real beef stock (not canned), but largely the flavor came from simply correctly braising the meat and use of herbs. I had to substitute ingredients quite a bit (to what I had on hand--like Calvados rather than port I think it was--can't remember since over a year now), but I learned, e.g., how high the temperature had to be for my meat to braise correctly, which created so much of the flavor. I watched carefully how much he added in liquid, too, or when he threw in the herbs. My pans were so hot that smoke alarms (in my house) went off, and I had fans whirling and windows open in the dead of winter!

[@MoneybadgerAfterDark]

confidence is knowing how a dough will perform based on touch and consistency, through literal thousands of replications of recipes that you have adjusted over decades of experiences

[@thuglordmandinga]

its really cool to see Gordon being himself and not the angry character he plays on tv

[@cristianroth8524]

What's unique about modern day Marco is the way he tries to teach and give confidence by sharing his life. He actively aims to make top-tier cooking look actually achievable.

[@four1629]

these are incredible interview questions, really well done from the high performance crew.

[@Greggors1245]

Of all the years that I have watched the many different Gordon Ramsey shows, this seems like one of the most genuine and honest statements.

[@Sr19769p]

'Marco put food on a plate like Picasso' When I put food on a plate, it's defo more Jackson Pollock than Picasso! Nice to hear G.R being reflective, philosophical and (dare I say it) humble.

[@jeffparnell5805]

😂😂

[@driftingdynamic]

Gordon is a genius and an inspiration. Paying respect to his mentor is further proof.

[@paulychannel7914]

GREAT interview Jay....asked many hard questions & " extracted " some great responses from Gordon.... quite frankly I've never seen him more " vulnerable & yet open... without backing down "....answered all the questions in DETAIL, with honesty & respect.... Thumbs up to you both !

[@racey1979]

If you are a professional chef working in a high pressure environment then yes take inspiration from MPW and to a lesser extent Gordon Ramsay, who I also admire but personally don’t think he could lace Marcos boots. However if you want inspiration to be a good HOME cook, then for me there is no better than Chef Jean Pierre. A retired French/Italian chef who now has his own KZbin channel, he is the polar opposite of MPW and GR, nobody in my 30 years of cooking has inspired me more to get in the kitchen and cook than Jean Pierre, he’s fantastic.

[@bigpapaadam1]

I love Jean Pierre as well! Following several of his recipes for Thanksgiving and also I made his mushroom risotto a number of times 🤩🤩🤩 “bloop bloop bloop!”😉

[@racey1979]

@@bigpapaadam1 “Remember folks, it’s only cooking it’s not rocket science”……”If you don’t like it, don’t put it in” !! “A child could do this”…..”put it in the freezer for 17 years” 😂😂

[@einundsiebenziger5488]

You mean the "onyo" guy?

[@racey1979]

@@einundsiebenziger5488 Remember, onyo is always number first ! Yes the onyo guy

[@Ricardo7250]

I love Jean Pierre. Also love Kenji and seriouseats

[@TheNewMediaoftheDawn]

Both great chefs🎉. Yes Marco is impressive, his everyday simple cooking is still very impressive, complex and simple at the same time… art.

[@wardjunior1450]

Marco is the best chef in the world for sure.

[@Verdeniza]

No.1 no one comes close!

[@ibbi50]

After my mum

[@richlounder2465]

Gordon has overtaken Marco, time says so

[@wardjunior1450]

@@richlounder2465 ?

[@MaggieD0123]

Jacques Pépin disagrees

[@Arch3r666]

A teacher teaches; a mentor inspires. It is hard to find someone that pushes you to you exceed where they could never achieve and will always be there as the guiding figure when you feel lost.

[@josephsurina5367]

Great interview. Captivating all the way through.

[@Augustus_Imperator]

Marco is something different entireIy; Best and most infIuentiaI cook since Escoffier: "You have to recognize that mother nature is the artist, you're just the cook"; You reaIIy can't find that anywhere eIse

[@Ballinout30]

Amazing how philosophy even connects to making food. It's the same pattern of pushing yourself to become the best of your craft, whatever it might be.

[@WR_CTorch]

Probably the best Gordon Ramsey interview I’ve seen.

[@MarionetteKazuko]

1:14 I understand that completely, that "damn, ive got here, im doing it well, now i must improve".

[@user-wh6sp6st8s]

Gordon is not a better chef than Marco. It is not possible.

[@jessiebrader2926]

Routh Road, Wandsworth common, not far from Harveys. Marco and a lot of the staff lived there, over the fence, at the end of our garden! One night they had a tomato fight in their garden with crates of rotten tomatoes. The next day the house was red . Happy Days..(early eighties I think).

[@HighPerformanceClips]

Love that story Jessie!

[@gtavmj-1852]

That kids at lunch story EXPLAINS EVERYTHING as to why he occassinally insults posh customers telling him hes food is not good enough, the personal insults to them are like hes firing back at the "better off kids" in his old school... also explains why he melts down in hells kitchen when the food isnt good enough, his mind feels hes slipping back to being that kid in the poor food que... makes sense.

[@WhoDoctor-u2e]

Marco was not an easy guy to work for. I'm glad he learned from him and others. I do like Gordon Ramsay. He learned young. It's not the same learning when you're older. Thank you, Chef!

[@Crazy-Ish]

1:50 ''and so I started cooking'' - end of interview

[@CarmichaelCaudron]

i felt that when he said how society separates you even as a kid at schools from the rich kids when youre born poor. it either ruins you for most of your life causing a complex/embarassment as a failure in life or it makes you want to succeed at any cost

[@TheWutangclan1995]

Deep down Gordon is a super cool guy, a master and passionate who wants the best for him and all the chefs on his show. We just forget that him being a hard ass is just for show. Except kitchen nightmares. That’s real.

[@Carvana90]

Props to the interviewer he did a great job here

[@sampreece]

Why is Marco Pierre White pixelated in the thumbnail like we don’t know who it is 😂

[@clashwithocean]

"Save your tears for another day!" "You should never hide your tears, trust me." -Marco Pierre White (is a poet)

[@julsarmijo7836]

I love binge watching MPW on Australian Masterchef as a mentor. Here in Latin US we have a movie called stand and deliver, an 80s movie about being an inner city teacher. Gives me similar vibes. They want the best for you

[@RoughChopTom]

Gordon is elite. Everything he does is to a high standard. Massive work ethic. Read his autobiography 'Humble Pie' if you want to have a deeper understanding of the man.

[@jimmaynard]

MPW the GOAT. Go find the video of him chopping an onion. Elite

[@JerrySmith-ih9rd]

Nice to see Gordon talking one on one in a quiet setting, and not bouncing around like he was in a rubber room with a camera trying to keep him in the frame. I’ve always respected him as a chef and it’s nice to see him reveal what made him. MPW is the real teacher.

[@mxstormflys]

Marco said Ramsay did crying but I don’t make him cry and Ramsay did cry by himself

[@buddhidev7877]

Marco is a legendary chef and teacher.

[@sebastianalegria3401]

You always must be thankful for those people who did something for your life and Gordon knows it better than anyone. So, thank you Marco for turning Gordon into the chef we all know.

[@panpiper]

I was a kitchen manager for a few years in my youth. I started just as a 'swing' cook but rapidly found myself running the kitchen. This sounds more highfalutin than it was, as the most people we'd have working the kitchen was five and we weren't doing 'haute cuisine'. It was a healthy foods restaurant very popular with the local university and health inspectors. We practied what we preached, the place was extremely clean and we cared about our ingredients. There is something to be said for when you've got things nailed down to the point that the biggest rushes could be handled like a well oiled machine, everything going out to the quality standard you are known for, no hickups.

[@pianospawn1]

I had a great team years ago, three of us just smashing it day after day. Feels really god when everyone is ontop of their game.

[@skylacasse1817]

He went to Le Gavroche because of Marco. also, lent him money to go to France. Marco also the help him launched Aubergine.

[@einundsiebenziger5488]

Marco also helped* him launch* Aubergine.

[@trshxgod8040]

​@@einundsiebenziger5488weetard

[@jpined14]

@@einundsiebenziger5488 lame. I bet youre monolingual.

[@WhatAMagician]

what an interview, i've never seen gordon open up in this way before, bravo

[@darkseth23]

0:10 the way the mic blends into Jake's shirt is really satisfying

[@AdamT69]

I have nothing but complete unequivocal awe for Gordon. He is actually the Bruce Lee of cheffing. There is nothing that could stop him being better than he was yesterday and he demands everyone around him does the same. The things that sets him apart is he has the biggest heart and comes from pure love

[@curbyourshi1056]

Marco's dedication to Knorr stockpots has been unwavering... 😂😂😂

[@Dilmahkana]

I don't know why people give him stick for his stockpot. He's not sharing skills as a Michelin star chef, he's sharing tips laypeople need.

[@Ilfrinco]

the classic dish. water. and stockpot. i think three... vegetable stockpots.

[@comcfi]

Yes, and don’t forget the delicious Knorr flavor cubes.

[@adjoho1]

I really appreciate the quality of the mic and interface - I've never heard the full bass tones of Ramsey's voice. Now I know what he REALLY sounds like :P

[@EM-yk1dw]

Marco is a kitchen god.

[@williamwallace4080]

Reminds me of my dad. Confidence, not arrogance. Grew up as a disadvantaged kid and now is a top engineer at one of the biggest space companies in the world.

[@jackglossop4859]

Jake is so inspiring. Living proof that you can make an incredibly large amount of money with almost no discernible skills or talent.

[@vision821k4]

Marco said one of the most brilliant things to me, I'll never forget it so I'd like to share it with you. I asked him, "What is the ultimate advice you can give to a beginner?" to which he replied, "To begin." I have never looked at my life the same after that. I've gone on to work in the most prestigious restaurants. I saw him a in a hotel recently, and I told him what he told me, and I asked for a follow-up to my question. I asked him, "What is the ultimate advice you can give to someone cooking a long time?" to which he plied, "To long time." A bit confused, I asked him what he meant by that, to which he responded, "I just take the action word and make it past tense, didn't work this time, cut me some slack, they will drool over anything I say I don't need substance." This is when I realized what it meant to cook and now say things like, "Remember, you're not just cooking an egg, you're breathing life into an embryo" people love this chit