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.

[@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.

[@JamesRodleyTube]

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

[@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.

[@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.

[@suspendedaccount504]

Gordon's famous chuckle 12:44

[@80sMeavyHetal]

And his beautiful smile 12:53

[@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.

[@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

[@nebraskaryan9308]

Who ever posted this thank you so much

[@gutterdocmd]

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

[@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.

[@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.

[@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

[@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!

[@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

[@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.

[@Hedgehogsinthemist123]

I spy a young Gordon Ramsay there too.

[@rulleh]

I can't quite place why I find something about this oddly unsettling. I'm sure it's in no small part due to the old tape/vhs conversion which I haven't seen for a long time. The odd camera work. The strange editing. Strange scenes. Wobbly tables. It's like some kind of fever dream.

[@matrixgypsy]

It's the material. Both Marco and his mentor were grappling with Marcos need to be recognised.

[@rulleh]

@@matrixgypsy Maybe that was a part of it but I didn't recognise it. Moreso the reasons I already mentioned. Modern day psychological horror movies need to learn form this.

[@robtebay2]

There we are.

[@pbfamous07]

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

[@aphexrhubarb]

Gordon to Marcus Wareing 😊

[@RataStuey]

one of the fines programmes about food and cooking ever made

[@jules11788]

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

[@bluemoon000-c4r]

He pronounces Tagliatelle like Uncle Junior

[@calvertphoto]

Featuring an un-Botoxed Gordon Ramsay.

[@patriciaoreilly8907]

Wow young Marco 😊

[@RussellBalch-r7e]

The inspiration to so many chefs. Including Bourdain.

[@JeffVoss-b9n]

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

[@yunk9]

Much appreciated.

[@HN-fb6md]

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

[@mikea6710]

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

[@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

[@guyallen2449]

I like Raymond.

[@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.

[@SteveDorrans]

How on earth did he ever make good food without his Knorr stock pots?! Crazy!! 😮

[@cremebrulee4759]

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

[@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?

[@LiamMichaels-i8x]

Where are you finding these episodes?

[@joj3403]

Will there be an episode 3

[@3xarch]

'always learn to taste with your fingers'

[@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

[@holyeti3553]

Genuine question , how does the food stay hot/warm whilst creating such beauty?

[@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

[@mierypesado6740]

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

[@xhaozhao]

0:01 Turned my mouth into a desert.

[@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

[@Lorenzo-bq2ch]

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

[@tadhg3]

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

[@Debbie32352]

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

[@leon3589]

0:00 that's actually straight ethanol

[@michaela.5363]

Looks like that was a great restaurant

[@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

[@martinlouden9005]

Still a 2@ to this day.

[@jkhhjsfohwo]

where are the rest

[@jamsstar2010]

13.51 hits man

[@jables3377]

Is that Gordon Ramsey I see?

[@flameguy3416]

Why is there such a long wait between the 2 episodes

[@teemurph]

@@flameguy3416 copyright issues

[@w333lt]

What does he say @ 1:37?

[@peterconnolly202]

his son ruined his legacy

[@ronaldbear1]

Looks like Tommy lee Royce

[@paulfrancis8764]

Absolute bell end. Like his son.

[@fabreezethefaintinggoat5484]

fingers

[@rulleh]

Imagine the number of people who have inadvertently eaten some stray Marco hairs.

[@UndercoverNormie]

27 going on 40

[@ozanareyiz7773]

I bet he shacked that Kay Avila.

[@duncanboyd7835]

Needs a hair net

[@dLimboStick]

Now he's hawking chicken powder.

[@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

[@MrWillcarr]

bull

[@11111phil11111]

Making the dish = interesting. Eating the dish in company = pretentious

[@johnboro64]

I like him but I’m concerned with how he claims to be of poor Yorkshire stock, but speaks like an old Etonian. Something isn’t right in his background

[@peterw.4833]

Don't let it concern you. People used to learn to "speak well" so as to get on in the world. Nowadays we are taught to believe that anything goes because it's wrong to "judge". Partially true, I suppose. But listen hard and you'll hear MPW's Yorkshire twangs.

[@Abefroman-lq3md]

@@peterw.4833Sorry, but MPW is a pretentious arrogant bully who put on this particular voice because he was so insecure about his background. He is such a fake and frankly someone who comes across as a pathetic, conceited Walter Mitty. The endless stories about his mother are self deluded fantasies. He is a cook, not some hero!

[@lastbards]

I’m an American and my last name is Eaton. What’s the deal with the whole eton/eaton thing? Where’s my dessert?

[@Abefroman-lq3md]

@ Eton is a very prestigious Public School in England. A place the very rich and aristocracy send their Boys. Eton Mess was a dessert attributed to the Schools. It is crushed meringue and mixed berries. It is traditionally served at cricket matches at the school. Salutation’s from Belfast Northern Ireland 🇬🇧

[@ozanareyiz7773]

0:31 seems like even in 80’s they don’t want to use the word “English”.

[@AJBTemplar]

Raymond is a windbag. Marco was the real deal.

[@Solid_Jackson]

This isn’t rare

[@budte]

Dirty hair flopping all over the food, running his fingers through it and continuing to cook. No thanks.

[@joedangelo9944]

You probably are still wearing a mask alone in your car too ….. watch Sesame Street , it’s more your speed

[@samanthamay6714]

His hair wasn't dirty, the guy lived above the restaurant and showered every day (you'd have to in that environment). Also all chefs physically handle food without gloves, and every single true chef will taste the components of a dish before they serve it to us, especially sauces (and Marco's team constantly burnt themselves tasting with a single dip of the finger, but at that temperature there weren't any concerns anyway). Lastly when they cook they ensure their hands are clean and they constantly wash them to avoid cross contamination (the true chefs anyway). Plus he won 3 Michelin stars lol, and Harvey's restaurant was listed in the Michelin Guide with five red knives and forks in addition to the stars, the highest possible rating at the time. The man was an exceptional chef and with the amount of attention on Harveys, he would have been in trouble if the hygiene standards weren't up to scratch.

[@budte]

@@samanthamay6714 except what you say is not the reality. His hair is dirty. Locatelli was the worst. I never mentioned gloves. You need clean hands and to keep your hands out of your hair and away from your nose, not gloves.

[@MegaShiney99]

You don’t have to eat it dear it’s just a tv show

[@budte]

@@MegaShiney99 It's a real kitchen sweetie. I guess we are all brought up with different hygiene standards.

[@jdt617]

Not to be facetious but I’ve seen and tasted better food from KFC

[@Studentofgosset]

Not guilty, you miss the motive and the opportunity

[@kommisar.]

Of course you would find that crap tasty.

[@samanthamay6714]

omg, wait, you mean you got to eat there and try everything he cooked? / sarcasm. Your comment is so dim. For a whole host of reasons.

[@michaelthegreat44]

never understood the fascination with cooks... I mean cooking is great and all and it is needed to live, but literally not a TV show.. just cook the steam and shut up

[@joshkent649]

I think your comment "Cook the steam" is exactly why there is a fascination with chefs and understanding how they cook/create the stunning food and that working in a kitchen is in fact not just Cooking steam

[@TheOldHacker]

en.wikipedia.org/wiki/Pig%27s_trotter