Marco Pierre White - knife skills

[@Man1anlol]

"But I'm a home cook now, not a professional cook" *Cuts a garlic at lightningspeed*

[@rahulshah1408]

Yeah…. Home cook my ass. Like an ex rocket scientist or an ex boxer. What skills!

[@facelessbeing6209]

The facial expression made it 10,000x times better 😂

[@apokhitai]

This so much 😂

[@JeremyStein1234]

One of the best chef jokes ever. “But I’m a home cook” deserves its meme status.

[@verholdt]

Cuts Knorr stockpot at light speed

[@SpartanHighKing14]

"But I'm a home cook now, not a professional chef" *Proceeds to vaporize onions/garlic with his gaze*

[@mansman2167]

Marco: _now a home cook. is eligible for Master Chef._ Gordon: 👀💦

[@LoveIncest]

​@@mansman2167😂😂

[@bigshot9181]

​@@mansman2167Gordon: "Why do I hear boss music?"

[@amit_patel654]

By vaporizing the onions and the garlic, he removes the water content..

[@joaovasco3059]

Now that was a good laugh...thanks dude. If you think of it, the gaze wasnt even on the onion, which is even more amazing

[@magicscreenman]

Young Marco's ego was simply delectable. As he got older, he eased into this kind of "funny asshole-ish mentor" kind of vibe to really show us where Gordon got his persona from, but Young Marco is just raw and totally full of the confidence his talent had earned him lol.

[@csmlouis]

I agree. MPW simply just aged like fine meme. It's his choice obviously.

[@DuSeun]

​@csmlouis Yes, definitely aged like a fine meme🍷👌

[@HughRogers609]

@@DuSeun He's gone a bit odd. He's developed a pseudo-philosophical approach to cooking where you're not really sure if he's taking the piss or not.

[@robbieguh]

@@HughRogers609 Whether he's taking the piss or not, it's your choice.

[@ArizonaAstraLLC]

I fuckin lold 🤣🤣🤣​@@robbieguh

[@christopherthompson5457]

He sliced that garlic thinner than Paulie did with the razor blade in Goodfellas

[@maximatosis654]

🤣

[@latergator915]

It's a good system

[@TehUltimateSnake]

Now go home and getchya fuckin' shinebox

[@mergat2970]

Yea well Marco was a made man and Paulie was not

[@YouDontWantItWithMe]

@@TehUltimateSnakethat was funny. But I'm really beginning to hate you "shinebox" commenters. Lol

[@hewiex]

He's like an evil gandalf, always speaking in riddles

[@zakuma22]

🤣🤣🤣

[@SquidwardLSDSquirtingOctopussy]

Marco could have easily been a successfull actor if his cooking carrier didn't work out. He's such a menacing & ominous aura that's really hypnotizing & awe inspiring. I could listen to him talk for hours. I really love his food or life advice analogies. He's so full of wisdom & knowledge & has a very sophisticated, eloquent philosopher approach to everything. That's probably why you think of him as Evil Gandalf, lol.

[@coyoboyo]

Evil? Madam, he is a wizard.

[@joaovasco3059]

😂😂😂 evil Gandalf! Dude just stop it 🤣🤣🤣🤣

[@user-wk9fk2rd3k]

Evil? Why?

[@xgreenjacket]

It’s also great when he relaxes in his demeanour and actually replies to the interviewer. It’s a real treat to watch someone who was so young have such a command of chefs and food knowledge

[@bochapman1058]

This is truly a human who only has trust himself. He’s not teaching people to be like him. It’s kind of sad actually.

[@SR-ob3wn]

When I clicked on this video, a Gordon Ramsay ad played where he extols the virtue of a Triscuit cracker, unintentionally further underlining who the Sigma chef is of the two.

[@squatchjosh1131]

@@SR-ob3wnI mean Marco Pierre White did peddle Knorr stock pots for quite a while

[@SR-ob3wn]

@@squatchjosh1131 True, but some of those recipes are legitimately good and it’s a FAR cry from peddling awful crackers.

[@Scroooge]

Tell me you dont see him in Gordon Ramsay? He's obviously learned a lot from working under Marco@@bochapman1058

[@xyz0zyx]

Need a biopic movie of him made like The Wolf of Wall Street.

[@SupernovaSymie]

Not sure what you mean 'Make a (life story) movie with the, "Quality of the 'Wolf of Wall Street'? Are you talking about film making style, or suggesting that MPW was in fact similar to Jordan Belfort in his approach to his successful businessess? Marco is displaying a similar, correct practice that is taught to catering/culinary students to this day, albeit a finer cut. Everyone in business the 1980's was entrepreneurial so can you elaborate?

[@Michelle-fm8dg]

Oh my God, YESSS!!!

[@xyz0zyx]

@@SupernovaSymie I meant the quality of movie-making and storytelling, cause that was a dope movie!!!

[@xyz0zyx]

I just realized Russell Crowe announced in 2019 that he’s gonna write, direct and star in a Marco Pierre White biopic, but it’s been 4 years and still no news!!!

[@minghuiwang1474]

Only actor can qualify for the movie is marco himself

[@oliverhunter9495]

In the late 80s footage he’s so softly spoken yet was a total lunatic at this point!!!!

[@cembaturkemikkiran4109]

The only kind of lunatic people would tolerate is a well versed one, and so he was.

[@percocetthirty]

i think he just had more of an ego at this point in his career

[@dragonmaster909]

This guy could've played Hannibal Lecter

[@MrStan713]

No, Hannibal Lecter could have played Marco

[@MasterSkippy117]

Yup yup

[@danshaggy292]

I ate his liver with Knorr chicken stock pot

[@joaovasco3059]

​@@danshaggy292lol

[@joaovasco3059]

I just love the comment section of the vids

[@zombiegone2073]

1:15 he chops with such speed and force that the caption thinks it's applause

[@chrislaalo3965]

No, it's so impressive the captions are telling you to clap.

[@Notsuperpopular]

This is actually a thing in cooking. When frying an egg from a cold start, wait for the butter/oil to sound like "applause" then kill the heat this will usually result in a fried egg done over easy. You can either let it sit in the pan and continue cooking to the desired fried/cooked type or flip it for a fully cooked egg. If cooked over easy in this method it does exceedingly well with gooey insides with a crunchy rim/bottom as a topping for rice bowls, toast and more. ALWAYS SALT WHILE COOKING! -love, chef of 3 years so far

[@bigfudge2031]

That's actually hilarious

[@chatterboximsaigal252]

😂😂😂

[@ahmadrosli207]

Hahahaahahahajajahahahahahahauaahah

[@rob-art936]

"I'm a home cook now, not a professional cook" Proceeds to slice a single clove of garlic 150 times in 3 seconds while staring down the camera

[@Kaixfikwind]

This scene never fails to make me laugh 😂

[@jamescushnie8178]

You can see how this guy made Ramsay cry, you wouldn’t want to screw up in his kitchen.

[@darkmiku2483]

Ramsay chose to cry

[@Realgaps]

@@darkmiku2483 It was his choice to cry

[@oliverhunter9495]

Only chef he never broke was Richard Neat

[@mourad505]

Now we know how he made Ramsay cry; cutting piles of onions at the speed of light.

[@JeffintheD]

I do not like fine dining. I have terrible taste in food. But I absolutely love watching people who are masters at their craft. Fascinating to me. This is a great example.

[@jas_bataille]

What makes Marco so respected among cooks is that he didn't had to do all this prep. He won a Michelin and continued to SO much prep, and SO perfectly - while most chefs will delegate as much as possible and will have specialists to do certain things, Marco was a master at all the "menial" prep and butchering tasks. I've been practicing knife skills since I'm 6 or 7 years old, and I almost cut myself trying to chop an onion his way, thinking I wasn't a "domestic cook" after all - ouch.

[@markws80]

It’s difficult to truly comprehend how sharp a knife has to be to even allow someone to chop veg that fast.

[@Joeyisagonnawin]

It doesn't necessarily need to be sharp. It helps, but what's more important is that it's a thinner blade.

[@felonymelody4773]

@@Joeyisagonnawin The thinner the blade the more sharpness. That's why razor blades are so sharp. I try to sharpen my cooking knives after every use, and they still can't do what he's doing lol. Might have to get me a thinner blade knife too

[@amplituhedron5582]

you are ruining your knife sharpening after every use. use a soft board, be careful when cleaning and placing the knife. Dry them.

[@felonymelody4773]

@@amplituhedron5582 you mean like the sharpening stone under running water thing? I only use a basic sharpener tool where you drag the knife through. But only very subtle cause if I put too much pressure it will grind down the thin edge and basically sharpen it all over from scratch

[@sygad1]

the intensity in his stare, imagine him as an interrogator, you'd last about 8 secs before you spilled the info

[@willyoueatmypussyplease3549]

To say he doesn't look much he is quite an intimidating guy with that stare met lots of guys who are the same not to mention he's got a sharp knife in his hand lol

[@Glee73]

and he would be doing the interrogation, staring at you without blinking while slicing onions..

[@wickywills]

Marco enters the room “It was ME! I’m the one who forgot the Knorr stockpot!”

[@millr8222]

​​@@Glee73your "onion"

[@matthewbeattie7284]

You can give me the information I require, or not, its your choice

[@robertogalindo3577]

“It was his choice to cry, not mine”

[@564266j]

how would it look if it were bruised? "it'd be red, it'd be bruised"

[@anthonyvanced5420]

this was so funny

[@HerbertDuckshort]

“But I’m a home cook now, not a professional cook….” says MPW as he light sabres an onion.

[@einundsiebenziger5488]

With a light saber you'd do one massive swing to get one cut and the onion would be burned to a lump of coal.

[@Freemusicwoohoo]

Yeah get it right Herbert

[@coyoboyo]

@@einundsiebenziger5488A lightsaber is definitely more of a barbecue tool.

[@johnm7788]

THE CLAW! I remember being taught this by a chef during work experience, he was such a fucking legend. 2 years of culinary classes and that dude taught me more in a week. Me "How do you cut so fast without being worried you might slice your hand open" Head Chef "THE CLAW!!! They didnt teach you that?" Me "Huh?" Head Chef "THE CLAWWWWW!" I loved that guy xD

[@emeukal7683]

Prett sad, i took a course once and they taught it. I knew of mimic KZbin early cooks but still. Cutting i can do, the whole job im not made for sadly, not talented enough.

[@xgreenjacket]

Who was he? Jim fucking carrey?

[@CivicFiberglassDoor]

Was your Chef Jim Carrey from Liar Liar?

[@agl9591]

My sous chef always quoted "The CLAWWWW" LOL

[@bluwolf098]

I learned the claw from a tv show and it was then reinforced by watching Gordon Ramsay's youtube videos. This was like a little more than 10 years ago and I still have the knife I originally started cutting with. The claw is very very important, I can't believe they never taught you that in 2 years of culinary classes.

[@MikeFowlerguitars]

Youngest winner of the Michelin star. I read his autobiography. Recommend. He's inspiring.

[@oliverows]

Aiden Byrne is the youngest Michelin star chef

[@coyoboyo]

And then gives them back because, well, he's authentic.

[@AllenHanPR]

Third youngest.

[@SinfullyHera]

​@@oliverowsNo, MPW was the youngest chef at his time to earn a Michelin star and that was back when it was far more difficult to earn one, now it's barely a challenge for a professional chef.

[@SinfullyHera]

​@@AllenHanPRAnd the best.

[@xgreenjacket]

The speed he gets through those scallops is astonishing

[@SuperSaiyen64]

You only get this good when you're as obsessed and worked as much as him, he did like 12 hour days every day of the week. He lived in his restaurant he was his restaurant it was incredible how much he commanded.

[@jerms_mcerms9231]

more like 18-20

[@andrewcharlton4053]

He was doing 16+ hours six days a week for years. Brutal

[@Chaddingway]

He built up his mechanical skills at the hotel his dad used to work in as a chef, back when he was still a teenager. That's where he got all his speed from because they were doing entire banquets.

[@jordanfreeland8768]

jesus man the dedication

[@johnmartinez7440]

No thanks.

[@straubury5991]

I would do this at chipotle all the time. It's such a power move to look someone in the eye and cut food at super fast speeds. The difference between me and Marco however is that I wore a cut glove, and he doesn't. He's a legend.

[@RomanvonUngernSternbergnrmfvus]

I’ve been a cook for 7-8 years now and I can go pretty fast and do different cutting styles but not at his speed with his level of finely chopped. Iam pretty good, I have had older cooks laugh at me for Going old school and working on my knife skills rather than working with a machine of some type but Marco whites on a level I still barely understand. You’re right about it being a power move though, while two folk were waiting on a machine to be free I did half the prep needed for the dishes in question. It got to the point, at one job people saw me with a 50 pound bag of onions and never questioned if I was doing the right thing. By the end of the first year I had 5 new hires acting like I was their boss and asking me for help or advise.

[@einundsiebenziger5488]

... legend*

[@timprescott4634]

And you worked at Chipotle…

[@fakechuck7659]

​@@RomanvonUngernSternbergnrmfvusyou could easily do it if your knife was sharp enough. It isn't difficult once you have the basic knife skills honed, but anything but a razor sharp knife will detract from the result.

[@RomanvonUngernSternbergnrmfvus]

@@fakechuck7659 some yes and some no, some of the stuff I only learn about every couple of years at a new job.

[@spiraljumper74]

The onion cutting speed without looking was one of the least impressive skills he had, honestly. Most chefs and cooks I’ve worked with were at that level if they’d been in the industry for long enough. All about getting the hundreds, thousands of hours with the knife. I’m more impressed by the lack of waste in his fish breakdowns. A much less flashy skill but one I’m sure saved him quite a bit of money over the years. Those ounces add up.

[@Bluedemonboy87]

He grew up fishing and cleaning and preping fish since he was a child. the joke is Marco traveled all of europe just with his fishing licince because he never got a drivers.

[@spiraljumper74]

@@Bluedemonboy87 It shows, there is absolute confidence in those knife strokes, and an impressive economy of motion.

[@SquidwardLSDSquirtingOctopussy]

​@@Bluedemonboy87Wait, really? Omg, I just looked it up & it confirmed in an interview that he never got one & only can drive cars with automatic gear off road with his range rover along the countryside. That would explain the footage of him in the passenger seat while being chauffeured to a supermarket. A german michelin starred chef called Tim Raue also never doesn't have a license. I wonder if he too uses Knorr Stockpots... Imagine if Marco got stopped by the police for driving without a license at night: Marco: "I didn't run that granny over while cruising 60mph / 100kmh through a pedestrian area, that granny chose to be ran over by my SUV, it was her choice officer." lol

[@SquidwardLSDSquirtingOctopussy]

I agree. I already could cut without looking while in my 2nd apprenticeship year. Once you internalize to always keep your thumb behind your fingers, it's really not that impressive, unless to people who can't even boil an egg maybe. The way he slides through that turbot in mere seconds is a true testament to his level of professionalism & expertise. But even if someone wear to be a bit unprecise in their fish fileting, you could always scrape out the bones with a spoon & save those scraps for a mousse or pasta filling for example. That's 1 of many other reasons why working in the culinary industry can & never will be a 9 to 5 office job where you clock out at the same time each day. If you truly want to become a pro level chef, you have to put in thousands of hours to truly master your craft.

[@lesliemann1655]

Came here to comment something similar. He cleans those scallops so efficiently it's almost unbelievable

[@anthonyfong4922]

I can listen to and watch Marco all day...truly a living legend

[@lettuce984]

“As you can see I’m chopping it *rather* finely” He said calmly…

[@lessthanthreemetal]

"But I'm a home cook now, not a professional cook" *fires M16 machine gun*

[@kronictonic]

That scallop knife work is unbelievably fast for something so tricky

[@SaidThoughts]

Marco's onion could basically be spread like butter.

[@mikeprice2517]

The secret to not crying from cutting onion is a very sharp knife at first and a good technique.

[@moralebooster8437]

MPW inspires me like no other. His passion, his drive, his determination. I apply his wisdom from the kitchen to my art/music. It's all the same creative energy 💗

[@jo-almartinez9623]

Years ago, seeing his method for a finely chopped onion was an absolute revalation.

[@BMWWolf]

Love to watch anyone who is a master of their craft

[@Aracnifrond]

Dude makes onions cry when he looks at them

[@GonnaGetYouBoi]

does he have a fu**ing callus, where the knife is being guided off his knuckle? perfect technique.

[@misanthropicservitorofmars2116]

I think he does, you can see it more clear now that he’s older. That finger joint is brutalized lol

[@SaidThoughts]

When you hear about automation taking over, I imagine Marco being that automation. The guy is a fucking machine!

[@Fonduepanda]

“What would it look like when it’s bruised” “It’d be bruised”

[@Notsuperpopular]

Favorite part of this chef is that his teaching (on film at least) is simple, direct, shown in application, and with consistent practice, readily achievable. (Hope you like chopping into your index and middle finger, but at least the knives are sharp so you see your mistake only just before you feel it {up too 2-3 second lag depending on the severity of the cut} I can still see the scars on my fingers haha so worth)

[@SuperCunt]

how tf does he chop so well while sitting down in that radio interview. the biomechanics to do that are all off yet he does it easy. Try it at your desk and its hard.

[@BootneckAlphaKilo]

‘But I’m a home cook now, not a professional’ - delivered deadpan staring at the camera while slicing a garlic clove into rizla thin slices 😂

[@kaecake9575]

This dude changed my look of the word food to Art.

[@FatShork]

Thanks for the video, this man is my new blorbo now😊

[@HavocParadox]

When you have as much experience as him it become muscle memory..

[@98-carlmarkmarak22]

Muscle memorise Marco pierre white not the other way around

[@Kurdent1]

It's not even that. Your fingers lead the way. The knife follows your fingers.

[@HavocParadox]

i've been cooking for 10 years.. i mean yeah that's part of it but it just becomes second nature over time @@Kurdent1

[@jachpawel1]

He is a great chef, but fast chopping is really simple - just slide knife across fingers and its not possible to cut yourself - watch him to it in video and practice slowly at home. It is very important for your knife to be sharp too.

[@Rick_Cleland]

Needs moar 𝓚𝓷𝓸𝓻𝓻 *Stock Pot.*

[@Tlilancalqui]

worked in a kitchen where the chef with the best knife skills chopped the tip of his finger off. Never been impressed with someones fast knife skills since. Accuracy and a reasonable speed is enough

[@AfrewSpines]

Okay, so you’re still impressed when someone has fast knife skills.

[@Tlilancalqui]

Worried. There's fast and then there's crazy.

[@RomanvonUngernSternbergnrmfvus]

@@Tlilancalqui that’s thing thing with Marco he has both, anyone can be fast without accuracy but to be fast and precise is something rare

[@Tlilancalqui]

@@RomanvonUngernSternbergnrmfvus oh totally... I mean it's a big plus to be able to get something done in a hurry - and it's something that is extremely rare. But it's not desirable to me in the least, it's a circus show. If you are prepared, and effectively using your time, you don't need to be crazy, or flashy at all. You can do everything at a reasonable pace, like clockwork, not doing anything in a remarkable way, but it all comes together perfectly timed. I don't need to cut my chives in 2 seconds, I can take 15, because I know when I have 15 seconds, and then I'll take that time. Squeezing in your knife work just begs for hospital visits.

[@RomanvonUngernSternbergnrmfvus]

@@Tlilancalqui if everything worked like clock work then we wouldn’t be human. Life happens, larger than normal influxes of people come, stuff break or goes bad, only one thing in certain in the service industry: that nothing is 100% and everything goes wrong at some point. It’s all just 3 kids in a trench coat pretending to be a adult who mostly just feed children larping as adults.

[@bigron7009]

This man is a national treasure. It would be fascinating to hear him pontificate about any subject

[@rogerfournier3284]

Finesse with speech, finesse with skill of a chef, finesse with the kitchen knife. He is like Brando, Boris Karloff, Bela Lugosi and at the same time, philosophical, precise. Marco gave Paulie technical expertise in cutting garlic. He is direct, outspoken, and a very high caliber Chef at it's finest in Culinary Arts.

[@HORRORmovieGUY81]

Marco is the Final boss of the cooking world

[@ScilentDeath]

This guy is the fucking boss in any Kitchen he happens to be in ever… insane cooking talent… oh boy are his knifes sharp and that onion is minced…

[@Iamcodzilla]

In that first scene, I was expecting him to raise his hand to point with a bleeding finger

[@lenraby5920]

MPW out greatest gift to cooking since Roast Beef and Yorkshire pudding. My wife worked for him and she always says she learnt more in 3 months from him than all her previous years combined. He has an aura that just inspired you to be better every day, and he was willing to show you share his knowledge unreservedly.

[@dualbladechef4558]

This dude is my idol his wisdom is so grand.😊

[@jorgefiguerola1239]

Avoid tears when chopping onions by using a fan to blow away vapors or keeping the knife wet. Keep a container of water nearby and occasionally rinse.

[@Canuckchick32]

He got MAD kitchen skills! Woah! 😱👨‍🍳

[@chopsuey69]

Love these old bits! Thanks for uploading, anybody btw any idea where those full episodes are ? I mean those from the old bits, I believe it's simply called "Marco" from somewhere around 1988-1990 but I can't find the full episodes ??

[@teemurph]

Of course, thanks for watching! I’ve looked everywhere but can’t find the complete episodes. They’re all broken up either into KZbin clips (search “Marco episode 1” or “Marco episode 2” to find them) or random clips on Safari. There’s lots of footage on DailyMail.com that isn’t on KZbin. To find it, Google “Marco Pierre White Harvey’s” and the clips will show up. Hope this helped!

[@chopsuey69]

@@teemurph Thanks for your quick reply! Yes we found exactly the same clips, will check out the dailymail, thanks for the tip! Have a great day, cheers!

[@justgaming2600]

this guy here has them - kzbin.info/www/bejne/moa9iamYjs2GgJY

[@carlthomas2278]

Type in marco cooks for …

[@chopsuey69]

Thanks for your reply, gonna give a try ;-)@@carlthomas2278

[@user-hm5gx9wj7h]

that crack on the trotter was weirdly satisfying

[@hustleandflow]

One of the greatest ever. Feared and formidable.

[@meowcula]

claw your fingers on the food item (three on top and two behind), angle the blade slightly away from your fingers so it will always fall away, not toward. never lift your knife above the height of your fingers. Your curled fingers will stop the body of the knife and direct it downward, your finger tips are safely curled away. Easy, once you get into the habit of it.

[@RichardCano]

Half the battle is making your knife is sharp.

[@beverlyhayshouston2770]

I love him. He is amazing.

[@gamingborger]

how did he shuck faster than a shucker? that's ridiculous. but Marco is one of the best sooooo

[@superdoodle7668]

For some reason this man intimidates the shit out of me

[@sandboy5880]

It's the knife skillz.

[@whiteboysfavegoat]

Everyones talking about his speed when slicing garlic and onion, im amazed by the way he disected that turbot in 3 seconds with a sergeons precision

[@Troglodyte]

The onion impressed me the most. He chopped it so fine it looked grated.

[@dustinshanewheatley]

Marco is the best there ever was.

[@jhwheuer]

Now I am wondering how many millions of onions Marco chopped in his life

[@denisnicholson2528]

Besides his insane skills, he could only cut those onions and garlic if his knife is scary sharp.

[@AnOwlfie]

Every word that comes out of Marco's mouth sounds like a movie one liner.

[@poloniuk]

"Drop in a cube of Knorr Stock Pot.."

[@jules11788]

You forgot the mushroom chopping when he didn't want to reveal his heart

[@pyramusk3264]

Well! Showing off is weakness. And that's definitely one big "look at me" move.

[@anrie2623]

My maestro.

[@bigpapaadam1]

I find myself laughing because of how fast he is chopping 😂😂 crazy crazy fast!!!

[@Sherudons]

Used to do this all the time when cooking, you could strike up a conversation, pay no attention and go through a box of mushrooms or onions before you even noticed you were bleeding heavily, good quality knives....

[@mrsnulch]

1:18 is a legendary moment. It's from his salmon piperade episode. I remember seeing that and laughing my ass off - he says one thing but displays quite another.

[@v2Spyro]

"What would it look like if it were bruised?" "It would look red, it would look bruised" 😂

[@dh1380]

That onion was insane. Better than a grater 😂

[@sebastianquilt]

At 1:04 he technically cuts his little knuckle as it starts slightly bleeding after his knife strikes him a few times. Beautiful, and no one's perfect.

[@-Expert-Everything-]

I've just realised the reason that I've always believed cutting vegetables fast is the measure of a good chef is that as a child I watched Pierre-White showing off.

[@travelshomeandabroad3221]

His the best chef to watch

[@kidzes9704]

The onions didn't even realize that they were chopped 😂

[@ThMrksman]

He's trolling so hard and I'm all here for it.

[@_dead_jarta]

I never saw him this calm

[@Ghostgoul930]

Bro he’s not even lookin while he’s cutting 😂

[@Dblue862]

The ability to chop an onion like that takes years of practice I should know.

[@Bananaman-jm4xl]

This home cook guy sure is in a lot of videos for some reason.

[@bagavondo2477]

looks straight into camera saying he is a home cook whilst....we know where the blade is

[@jwilliams8210]

Damn... I want knife skills like that..

[@runuponme3765]

For me he feels a bit like the Bob Ross of cooking because he makes it all look so easy.

[@jonvia]

It was his choice to cry

[@index4146]

Marco is cold af

[@gohumberto]

Me - "Is that the Doctor's Surgery? I'd like to make an emergency appointment please".

[@user-sf7mj8qt8k]

Jeremy Allen White’s The Bear character has to be inspired by Marco

[@InterstellarApple]

Not following the rules of almost every culinary school being placing your index finger on top of the blade while cutting with the side of the blade against your knuckles but yet he goes hyper speed no problem. Goes to show how amazing Marco's skills are.

[@lukewhitehead1382]

A film needs to be made of MPW

[@untitled2235]

Young Marco pierre is like alexander the great of cuisines

[@7H07sAndH03s]

maintains eye contact while chopping onions so as to not cry and assert dominance

[@dightonazpeitia4350]

The onion made itself cry. That was it’s choice to cry.

[@Elcore]

As an humble working class oik (making up half of British societeh) from a Yorkshire council estate, I can confirm that mother ensured we were fed calves liver four times a day; breakfast, lunch, dinner and supper without exception, exactly as My Good Friend Marco suggests, damn that sceptical intervieweress's eyes!

[@anti-ethniccleansing465]

I feel sorry for you. That’s awful.