RARE Marco Pierre White footage | Harveys Episode 2

[@tattyuk75]

Thank you for uploading these. It’s fascinating to see Marco in his Harvey’s heyday.

[@happyclappyslappy]

gave them AALL back

[@aclubcalledRAGE]

Marco could've used a Knorr fish stockpot for Raymond's lobster terrine but he decided to go with the court bouillon to poach the lobster. It was HIS CHOICE.

[@JamesRodleyTube]

Raymond Blanc: I don't think about dying yet MPW: I think about it everyday

[@cool2bwichu]

19:33 its actually awe inspiring what we're witnessing here. Even with the highest of praises trom chef Raymond, Marco cant help but wrestle with the reality that most people will never truly appreciate the stuff he makes. He almost seems disillusioned here right before Raymond gives him a crucial bit of insight. Raymond notes to Marco just how much hes had to sacrifice for his craft and in his learned life, Imparts the crucial wisdom onto Marco - that cooking is in itself a joy, and it doesn't need to be all deadly serious or a pursuit of absolute perfection. It was after all, right around this time that Marco gave back his 3 stars and decided to embark on a more personal and fulfilling journey with his craft. So When you keep all this in mind, you realize how special this encounter truly is. Marco ran with his mentor's advice and was all the happier for it in the end. All of us would be so lucky to have just one mentor like this in all our lives. I'm glad Marco was wise enough himself to recognize that he needed to take a different path in his pursuit of happiness

[@scottov5413]

Marco didn’t have 3 stars at Harveys. Giving them back came much later

[@cool2bwichu]

@scottov5413 you're absolutely right. My frame of reference was considering the era of his life at the time so around 7-10 years. But Yea the point is that this is a clear peek into how he was thinking at the time, and foreshadowed his later actions. He didn't just decide one day he was done, the entire process was a journey of self discovery and he was close to understanding what he truly wanted out of his life. Which I think is a beautiful thing to capture so vividly

[@kommisar.]

​@@cool2bwichu Harvey's never got more than 2 stars. He moved onto another restaurant later which won 3 stars. I believe he was 33 when he got his 3 stars and retired 5 years later. I don't think he really took Raymond's advice to heart either. Marco has stated that he stopped cooking because he was bored of it. The obtaining the 3 stars and the 5 forks and knives was more important and fulfilling than actually maintaining them. In other words, he only quit because he had accomplished his goal and saw nothing more to do in the kitchen. On top of that, despite Raymond running a much more civil and calm kitchen environment compared to most other Michelin-restaurants at the time, Marco actually ran a far harsher one compared to most others. From what I've heard, he didn't have any A/C in his kitchen because he said it made the food cold, would regularly yell at people and even throw pots and such. One time one of his cooks complained about the heat, so he took a pair of scissors and cut the back of his shirt out and made him work the rest of the night that way. So overall, contrary to Raymond's advice, Marco changed absolutely nothing about his aggressive pursuit of perfection or the stress he placed on himself. Of course he comes off as all calm and mellow now, but it's only because he's not under the pressure of working in a Michelin kitchen anymore and can work normal hours.

[@ordelian7795]

@@kommisar. What you said was true, but I heard the story was that he used a paring knife to cut the mans shirt and not scissors.

[@kommisar.]

@@ordelian7795 Well, whatever he used, the result was the same.

[@suspendedaccount504]

Gordon's famous chuckle 12:44

[@80sMeavyHetal]

And his beautiful smile 12:53

[@iamnotmental]

@@80sMeavyHetal and this was the last time in history

[@roberthamilton6673]

Always remember Gordon saying that Marco could close his eyes n dress a plate and it would be perfection

[@fayedunaway8]

He said it would come out looking like a gucci bag and so true. He is the picasso of the culinary world.

[@kh7688]

Except now, he garnishes his dishes with so much parsley. You can't even tell what it is. I still love watching his cooking videos, but the plating is my least favourite aspect of his videos.

[@masteredwinepps3955]

gordon eats marco for breakfast

[@juniorolympian1]

@@masteredwinepps3955respectfully no he doesn’t. Gordon is phenomenal no debate there, but he is not as good as Marco

[@paulbarclay4114]

@@juniorolympian1 gordon better in business marco better in everything else

[@joshthestampede87]

I wish they would release this entire series on dvd. Other than trying to piece together everything on utube. Or a digital release, I’m sure vast amounts of people would love to pay to watch these episodes in their entirety.

[@Studentofgosset]

2:40 I started out listening to how he was going to cook the leeks then got completely mesmerised by him casually spinning the dish, had to rewind it, then got mesmerised again.

[@chimchim2_]

This!

[@BlakeRobinson-l1q]

Wow I wish I could c more of him it's crazy how simple his dishes r yet so weirdly complex too I really enjoyed this thank u

[@mrnumba154]

Things have got incredibly more complex these days.

[@Eskolol]

The french guru chef was trying to give Marco very solid advice but undortunately he was still too young to really understand what the guy was saying. Had he listened, maybe he would've mellowed out earlier than in his 50's :D This Marco is the tryhard elitist. The Marco of today is the chill guy who doesnt care what you do as long as you are happy and the food you make tastes good.

[@nebraskaryan9308]

Who ever posted this thank you so much

[@Mkbshg8]

What a brilliant glimpse of a snapshot in time, really appreciated.

[@huntakilla1234]

I absolutely love these old videos of Marco. Make sure you download it, cause they don't stay up for long. Has something to do with the classical music in between scenes that have a copyright on them.

[@JakeWilliams-c4j]

That's absolute crap, after a certain amount of time music becomes public domain.

[@Adodereader1]

@@JakeWilliams-c4j Yes 70 years AFTER the death of the musician.

[@Hedgehogsinthemist123]

I spy a young Gordon Ramsay there too.

[@Adodereader1]

So brilliant this. Definitely watched other parts over the years. Assuming the 'taste with your fingers' bit is slightly outdated now lol. All about using 1 million spoons per service now

[@rustybearden1800]

The more I see and hear this man, the more I think that he may be the greatest all around chef of the modern era - his confidence and skills are off the charts - NO ONE DOES THIS ANYMORE!

[@HardcoreBrendan]

An excellent upload. Thank you.

[@obscure.reference]

that is so clutch, i was just looking for this series. God bless.

[@jules11788]

2:41 The way he spins that bowl and then looks deadeye into the camera while it's spinning 😆

[@pbfamous07]

these chefs create legacies. Pierre's trainers, into marc, marc into gordon, gordon onto so many others.

[@aphexrhubarb]

Gordon to Marcus Wareing 😊

[@kh40yr]

This was on youtube, then it was gone. Now it's back. Funny how the world works.

[@gutterdocmd]

wow that terrine, amazing to watch. thanks so much for sharing this....

[@jacqueshughes3085]

Haverys was not MPW's restaurant - he worked there and Nigel Platts-Martin allowed him some ownership and surrounded him with some amazing chefs e.g Howard and Ramsay. Personally, I preferred eating there when it became Chez Bruce under Bruce Poole.

[@lucasheuring3170]

Great footage watching him at the table. Pensive, tight full of energy, intense like he should be somewhere else doing something that needs done. I like to watch these videos while I get ready to go work on the line.

[@boater_rob]

There we are.

[@psionic6126]

Amazing! Thank you mate. I think Marco is still underrated. Yes he made some weird stuff like the Knorr videos but hey, the man got bills to pay right? But just look at this! This is the real Marco. Don't underestimate him. Edit: I'm sure his character was the intention for the movie "The Menu". He actually said the same things, the same philosophy.

[@ramjet7943]

These are wonderful insights of the start of Marco. Listen to his audio books, they coincide with much of what he does here. Thank you for the upload!

[@kai326]

He’s got more than one book? I’d love to know which one it is

[@bluemoon000-c4r]

He pronounces Tagliatelle like Uncle Junior

[@BGRUBBIN]

At this moment, he has amassed 10 years of classical cuisine.

[@HN-fb6md]

I love Marco and Raymonds relationship, theyre like rival siblings.

[@charlesh3492]

who knew Serge from Beverly Hills Cop was a famous chef and friend of MPW before he moved to LA to get into the art scene.

[@Heyguayeplease]

When the waiter served Marco the leeks and lobster dish, I always wondered if Marco would have said something if he didnt announce the dish... but at the same time, why announce the dish to the man that created the dish?

[@SanjayStiltskin]

Licks his fingers, dabs them in salt and then drops said salt into dish... These chefs are SO hygienic!

[@happyclappyslappy]

Marco cutting through the terrine like Arnie neeerrrr. Quick put that stringy stuff underneath and that green sh*t over it!

[@adamrasmussen7379]

He aged horribly, but man he was handsome

[@RataStuey]

one of the fines programmes about food and cooking ever made

[@rjsampsonrs]

Having worked with Marco at Harveys in the 80's i can tell you ..yes he is a genius chef ..yes he was an artist ..and he was a Monster. I have never seen someone so driven..and of course he gave his stars back...they meant nothing ..he was Michaelangelo working on the sistine Chapel..Genius

[@victorymansions]

Is going to an official culinary school a good idea? Or is it best to be educated by pros on the fly so to speak? The reason I ask is because I don't want to learn bad techniques from a broad spectrum educational system. But also qualifications seem to be rather important just to land a position in the first place.

[@fadul9991]

@@victorymansionsas long as you’re working in a kitchen, do whatever is best in your current circumstances

[@kommisar.]

Those stars actually meant quite a lot, and giving them back was not a decision he made lightly. You really should look up the full story if you think he didn't care about those stars.

[@itsdebs]

I'm not sure how good it was for Marco to touch his hair and touch the food.

[@brunotedesko9705]

You see, back in the time people were not such big wussies like now thats why noone cared all they wanted is to eat his food. Stop being a wuss.

[@fullbound]

"Don't wait for me, darling - don't wait for me"

[@76twice]

Hair nets definitely weren't a thing back then.

[@benster230]

Still aren`t in most restaurants

[@JohnnyAppleseed-yl6fo]

He was a perfectionist. He had his eyes close enough to every single dish that no hair was left on the plate.

[@RussellBalch-r7e]

The inspiration to so many chefs. Including Bourdain.

[@patriciaoreilly8907]

Wow young Marco 😊

[@TheObserver37]

He definitely used a generous amount of volleyball

[@yinhonglin9592]

1080p in that era was quite rare really.

[@dragislovas]

Refreshing to see gordon is not sweari8ng and not full of him self.

[@Lorenzo-bq2ch]

Pigs trotters may have been Marco's favourite dish but it's not Raymond's it seems

[@chriswebb9518]

I find it incredibly hard to understand Raymond Blanc then and now in English. I speak fluent French

[@yunk9]

Much appreciated.

[@gl22222]

Anybody else experience mild panic when that Screen Recording banner popped up 17:02?

[@mikea6710]

Pls upload the rest.. will enjoy them until they get removed by youtube 😊

[@LiamMichaels-i8x]

Where are you finding these episodes?

[@caiusjulius9836]

I'd want to be in Italy too, this man has class.

[@YasinFikriYildirim]

Where did u find these

[@teemurph]

@@YasinFikriYildirim search “Marco Pierre white Harveys” on safari, then check Daily Mail

[@MyNameSucksBad82]

These have been on KZbin for ages

[@cremebrulee4759]

Love seeing Gordon in this, rushing, sweating, and the one being yelled at. The trotters are just the skin?

[@SophieThomas-b6w]

Yes just skin

[@blairmielnik8228]

Marco is completely cask strength here- take him as you may, but the amount of times he recites this is Pierre Koffman's dish is such a contrast of humility. Always complex, a man of contradictions. Bravo

[@joj3403]

Will there be an episode 3

[@jamsstar2010]

13.51 hits man

[@Colevid19]

What kind of gas is used in kitchens such as this one for the torches ? I mean it has to be butane correct ?

[@LooseOnTheGoose]

Never seen the clips of his being very unhappy bar his childhood - certainly explains a lot behind his madness, drive and stubbornness to be great, really appreciate seeing these in full

[@3xarch]

'always learn to taste with your fingers'

[@meluss3545]

i have like a serious thought like im in the culianry school and everybody MUST wear a hat in the kitchen. but when i watch vids like this nobody have them like i dont understand xd

[@fakename6658]

this was filmed in 1989-1990, different times back then.

[@Jack-uc5ly]

Where did you find this footage?

[@jables3377]

Is that Gordon Ramsey I see?

[@fancykarlmarx]

I’ve had hair like Marco. How did it not end up in that food??? It had to.

[@guyallen2449]

I like Raymond.

[@edpaterson3529]

It's strange that Marco seems not to like him much.

[@Naturalwino]

Gordon looked 45 even at 21

[@dragislovas]

No fingers - no food!

[@sevvy101]

Stuffed pig's trotter.... it's stunning Marco...no chips? Or Paxo? And some Bisto jus would complete the dish

[@w333lt]

What does he say @ 1:37?

[@Sporacle]

The lobster gets cooked in a court-bouillon

[@johndunstan3875]

No hair net or hat?

[@jf6647]

Where do you find the complete episodes? I remember there was a commment to a website in one of them but cant find it anymore

[@fayedunaway8]

Billibili

[@papiezguwniak]

Taste taste taste, in the meanwhile pretend to bully people.

[@LDROPGD]

Amazing!! I love and admire MPW a lot. Where i can find these episodes, or you r going to upload the rest at some point?

[@xhaozhao]

0:01 Turned my mouth into a desert.

[@oliverjenkinson1248]

“No fingers, no food” 😂

[@flameguy3416]

Why is there such a long wait between the 2 episodes

[@teemurph]

@@flameguy3416 copyright issues

[@edpaterson3529]

Marco never really gelled with Raymond.

[@christianmendoza8107]

11:35 I tried to do that in a restaurant I used to work but chef got mad

[@tgj42495]

Cause you were at TGI Fridays bro.

[@vincevirtua]

He was great, retired too soon...

[@staffanestberg]

Are these recipes available? It's hard to catch the ingredients, and YT's auto-translate isn't working.

[@fakename6658]

he wrote a book called White Heat, the pig's trotter recipe is in it. the lobster-leek terrine too but with langoustines i think. i have it as a .pdf file but not sure how to share it, youtube bans links.

[@DavidH-z6v]

I want to take the piss but once i see the skill passion ingredients and end result theres nothing but respect.

[@leon3589]

0:00 that's actually straight ethanol

[@peterconnolly202]

his son ruined his legacy

[@tadhg3]

Mate thank you! Do you have the rest of the series?

[@jackmccormick5228]

Where did you find this? Definitely should upload the rest

[@fayedunaway8]

I have them. His conversation with Albert Roux is the most insightful conversation he's had on screen. Better than any interview. Except for the Raymond Blanc, it's really good too. Then his conversation with Nico and Koffman. It's hard to upload the rest because you get copyright issues in more than 200 states. It's really strange because this is a show from the 80s so it should be for the public domain.

[@mierypesado6740]

God this man had an ego, you can see it all over him. 19:41 the clearest example

[@fayedunaway8]

It's really scary how quite, friendly and calm he looks here but when he goes off the rails in his kitchen he is like the worst person you will ever meet in your life.

[@jamsstar2010]

Yeah you have to learn quickly

[@jkhhjsfohwo]

where are the rest

[@ytkindferalcat]

this is Spinal Tap!

[@mr_mbox]

“To ze pig” 🥂

[@masteredwinepps3955]

gordon eats marco for breakfast

[@DurtyDom]

The bad boy of the kitchen 😅

[@knightsofren4492]

Oh young gordon ramsay. 😅

[@manavnayyar]

0:36 reminds me of James Franco from Spiderman 3

[@TommyGunner86]

Hey just reminds me of Dennis Reynolds from Always Sunny. hilarious and arrogant

[@JakeWilliams-c4j]

That era of restaurants was just awful, everything looked so tacky and dark..presentation was ridiculous.. pompous beyond belief

[@Zum1985]

Yes It Did... But Time Changes Everything... It Was Almost 40 Years Ago...

[@Debbie32352]

I wouldn't cut on the foil. Everything else looks super.

[@michaela.5363]

Looks like that was a great restaurant

[@iamnotmental]

why does everything here look like a Mr.Bean program?

[@Zum1985]

This Is Raw Footage From The 80s.. a Lot Of Documentaries, Sitcoms And Comedy Skits In Britain Weren't Given Colour Enhancements Like The Movies That Were Coming Out Of Hollywood... It Had To be Cost Effective So They Kept Most Things Raw... Including Sitcoms Like Mr Bean, Bottom, Black Adder, Red Dwarf Or Only Fools And Horses

[@iamnotmental]

@@Zum1985 yeah but i mean they're even wearing 1940's suits to eat their food -.- the outside looks like a village in 1700's, everything is just dull and the least exciting thing i wouldn't wish on my enemy. everything is just so Mr.Bean it's just wrong

[@Zum1985]

@@iamnotmental 😂 I Think That Was Just The Fashion Sense Back Then... The Women Wore Big Shouldered Suit Jackets As Formal Attire For Nights Out And The Men Would Wear a Full Suit For Meals... It Was Referred To As Looking Proper... Unless You Were a Mod Or Rocker Back Then Most People Would Dress In a Suit For Meals... Things Didn't Move As Fast Back Then As They Would Today And The Britain Back Then Had a Very Shallow Mind On What Counted As Correct Attire For Occasions... This Was The Age That Computers Were Just Becoming a Household Product... No Flat Screen TVs, No Mobile Phones, No Tap To Pay Stuff... It Might Have Seemed Dull In The Footage But I Can Assure You It Was a Very Bright Hip Time To Be Born And Alive

[@paulfrancis8764]

Absolute bell end. Like his son.