The BEST Cooking Videos on YouTube

[@Redditok111]

MPW turned down michelin stars because to quote the man himself, “Michelin sell tires, I sell food”. And according to him, it was the most liberating decision he made.

[@jbik140]

honestly respect him for that

[@rekkiesbub423]

yeah that's really cool but why is a can of clorox bleach telling me this?

[@Redditok111]

@@rekkiesbub423 I’m a bottle not a can

[@full-timepog6844]

@@rekkiesbub423 you assumed his container?

[@laaaliiiluuu]

@@Redditok111 No identity politics, please!

[@garyredmond6873]

Marco transitioned from fine dining three star chef to a guy that owns steak houses and pubs...he talks about how liberating it has been and about giving back his stars. The guy is remarkable. My favorite.

[@carrrexx7190]

I love pork belly ala Chef White.

[@passiveagressive4983]

Gary Redmond MPW is a dick, simple

[@kooksies5712]

@@passiveagressive4983 ... he never said he wasn't

[@passiveagressive4983]

Did I stutter?

[@deathbybears]

@Mike Oxmall high level burn acknowledged.

[@SkurtavusGrodolfus]

Marco is the dude who reached the top, went ''Eh, I like it better down there'' and just turned back. Can't help but respect that humility.

[@GH-oi2jf]

I don’t know if it is humility. Staying at the top is hard work, but not nearly as satisying as getting to the top.

[@eoghancasserly3626]

@@GH-oi2jf that's exactly what Marco said at the time. He said there was no goals to reach anymore and that he could either live his whole life fighting to retain his stars cooking ridiculous high skilled food, do none of that and hire others to do it while pretending he was still in the picture, or completely give up and cook whatever he wanted. He chose the latter

[@almers7270]

It may truly be lonely at the top. Wisdom, he has a lot of it.

[@alvarojavier6274]

I’m not pretty sure if it was just humility because he said “I was being judged by people who had less knowledge than me, so what was it truly worth? I gave Michelin inspectors too much respect, and I belittled myself” nonetheless I respect him for the chef he is, the person he is and the passion he has, he philosophizes through the food and it’s mesmerizing how he does it

[@JishinimaTidehoshi]

@@eoghancasserly3626 Because life is about the journey, not reaching the end of the line 🤣🤣🤣

[@zLucardy]

choose your fighter: 1. white stock pot 2. knorr wine

[@stopdropandroll]

3. olive oil in

[@bernardosantos8020]

Stefanus Lukardie 1.

[@CarlosPerez-kc4rc]

give it a quick stirr

[@exalt.]

Use whatever you want, it’s up to you. Personally, I like using white cod, but you can use a young cucumber. Again, totally up to you.

[@12978fghdiu23gewsduf]

5. hehehehe yea boiii

[@bigboat8329]

Personally I just microwave 8 Knorr stock pots and eat them with a teaspoon. Or not. It's your choice really. There is no real recipe. you can put 7 if you like.

[@GorlicBreadz]

"Just a few gallons of oliveOL"

[@rgerber]

I personally take mine with a broiled boullion to wash it down

[@gwmitchell1980]

Just like my dear mother.

[@valty3727]

S tier comment lmao

[@finerz321]

Look at this fat cat, being able to afford a microwave. I just swallow them like shots.

[@HKKetoRecipes]

Those Marco videos really taught me a lot as well.

[@edgarsberzins3116]

Expert sceptic.

[@aashleshpai7232]

Horns up! Big fan

[@shaughnmay7501]

"I'll teach you alot, or I won't. It's your choice really" if you know you know 😂

[@siegfriedschmitz5260]

Me don't. Because I don't use Knorr

[@Dina_tankar_mina_ord]

Marco has a legacy most food snoobs cant reach in two lifetimes. So earning money on knorr isnt going to change that. Ive been cooking all my life. And I actually got some great tips by marcos knorr videos. There is nothing wrong using cheap stock cubes if the end results taste good. And his paste and smear idea actually works in a flash.

[@Gabi-dt7jn]

normal person: "Olive oil" TV chef: *"Olivol"*

[@卄]

Gabriel Kraft olovol

[@marinaaaa2735]

Oño

[@namingisdifficult408]

Onho

[@entropyofallcreation]

Ogno

[@sanavdurgam8164]

O

[@patrikheikkinen7907]

Jokes aside, Marco has the lamb sauce.

[@iagreewithyou20yearsago95]

But not his kingfish.

[@rdu239]

He is still looking for his fish, it just swam off the kitchen!

[@mrfister825]

After all these years... we found it

[@sarahali3734]

Ytree

[@sarund9441]

I dont get it. I am still laughing.

[@TessaTestarossa]

What I like the most about Marco's Knorr videos is how incredibly soothing they are. It's just pure relax. Or maybe, a little relax. Depends on your mood. There's no recipe to enjoying them.

[@slayerhuh404]

After all, it's your choice!

[@neonhill1595]

Don’t forget the olive oil and knorr stockpots

[@-xirx-]

_That was my choice._

[@AllThisOverASliceOfGabagool]

There was no script. It was all feel, a philosophy.

[@stevencoardvenice]

It's your choice

[@brandonprows]

When do we get a video on Chef John though?

[@pigreenk07]

brandonprows asking the hard hitting questions

[@CanielDonrad]

Chef John is so incredibly wholesome and a wonderful father figure

[@egress99]

...Cooking With Jack Show. Meh, nevermind, that’s punching down.

[@thenewandrei4o94]

The first time I watched his videos I was on the brink of hitting the dislike button and moving on because it was infuriating. Thankfully I just closed my eyes and I don't even notice it anymore. I've cooked so many of his ideas! Absolutely adore him!

[@thehollows]

@@t7259 Oh man I hear that. Chef John got me through my undergrad and master's. I'd be divorced and homeless if it wasn't for him.

[@olivercann4692]

I work in a marco’s restaurant (as a waiter) and we actually use knorr in some of the recipes

[@hsmacaraig]

Oliver Cann :0

[@mjohnsimon1337]

Marco himself said the same thing years ago way back even before he started doing commercials. Now whether he said that to get sponsored eventually is beyond anyone's guess...

[@justafase]

why not? he probably gets it for free

[@lewiyonas3255]

We see people just grab endorsements left and right we forget some of them may actually like the product

[@ToniTaku88]

Really man? Can I pay you to get an autograph from him?

[@shamus8687]

Despite his flaws, ESPECIALLY because of his flaws, Marco inspires me as a cook and as a man. His Oxford address is a masterpiece. Truly the father I never had.

[@tadhg3]

Totally agree

[@mahsheenman]

He is legendary. Dare I say better than Gordon Ramsay?

[@MFDOOOOM]

@@mahsheenman Doesn't take a lot for that lol

[@mahsheenman]

@@MFDOOOOM good one 👏

[@BomberFletch31]

@@mahsheenman without question. He trained Gordon Ramsay. He was the man who infamously once drove Gordon Ramsay to tears.

[@vonschuhart]

IDK Adam. I'm not sure that these videos feature Marco being over it. I think it's something equally admirable in that as a truly successful media man, he knows his audience. The Marco you told us about, and who is in the public eye, is restaurant Marco. A restaurant chef is a lot like a soldier, and the head chef (Marco) is the general. There's a clear hierarchy and procedure to the entire environment. Of course he's going to be this hardass, pompous jerk, he's a tyrant head chef who happens to be the best in the game, and it's HIS restaurant. But the knorr videos aren't about cooking for a restaurant or the art of fine cuisine, it's about learning HOW to cook to begin with. A true master like Marco understands that food typically exists outside of his Michelin-starred world, so he has altered his persona to fit. He's not making this bullion-slathered pork loin for you to be in awe of his skill, he's doing it to show you how you can be in awe of your own by making simple, yet delicious recipes that you can experiment with, alter however you see fit. Y'know how Gordon Ramsey will make a video about a "cheap," "quick" meal for a Sunday afternoon, and it'll be like fried lamb chops or a steak? That's a chef who usually, but not in this case, gauges the kind of person that makes up his general audience audience. He's still in freaking restaurant mode. But not Marco. Marco, like any other schmuck, slaps a 5 dollar piece of meat into a cold pan, absolutely drenched in knorr and says "You're not building the fucking Taj Majal. This is your food, and you can make it however you damn well please as long as you're satisfied with the outcome. Slather this in mayo and bananas for all I care. There is no real recipe."

[@amyill9280]

Lol you describing how Ramsay is always in restaurant mode is so accurate. You also notice that even in his tutorial videos, he's in a rush and breathing hard/out of breath? He's in such a rush as if he has 100 impatient guests waiting on their food lol

[@arifhakimi8735]

I bet Adam not gonna read this comment

[@thatsreallyfunnybro]

@@amyill9280 Or that "grilled cheese". Man didn't have time for a second take it seems.

[@dstyle2168]

This is also what i thought. Great point man 👍

[@arendwittmar4007]

Damn 😔

[@darkwa456]

Watching Marco has improved my cooking hugely

[@TommyGuy1111]

Watching Marco has increased my consumption of Knorr Beef Stock Pots by 1200%.

[@ethanii7544]

_Little bit of olivool_

[@GeldtheGelded]

*3 chicken stock pots, to begin with*

[@calixedits9854]

@@GeldtheGelded LMAO

[@AltCTRLF8]

i’ve definitely used more Knorr, but sometimes i don’t use any at all, it’s my choice.

[@roganchapman5700]

The virgin ragusea vs the chad marco

[@Mitesse]

vs?

[@jmanjman2685]

Gordon Ramsay is like Scarface. Marco is more like Michael Corleone

[@thomasn4347]

Jman Jman welcome to the true chef’s world

[@chanceDdog2009]

The reason I like Adam is because I can't decide whether to love him or hate him

[@ecco2ks]

Nice

[@bruceU]

@@thomasn4347 lmao

[@TeslaRifle]

You Cockroaches wanna play ruff? SAY HELLO TO MY LITTLE PAN

[@5ynthesizerpatel]

Thing is, I remember Marco recommending shop bought boulion cubes for home cookery 25 years ago - so it's not as if he's just whoring a product for the bucks - he genuinely beleives in the product

[@mjohnsimon1337]

That's what I said earlier in a reply. MPW has been talking about Knorr and using bouillon cubes for decades. You can get the same delicious taste and quite literally save days worth of prep.

[@josefwoodend]

He gets alot of shit from cooks and chefs. But they just don't understand that he changed gears his goals and what he find fulfilling. I don't know a chef who doesn't use stock cubes at home.

[@mjohnsimon1337]

@@josefwoodend I'm going to be honest; homemade stock is the best way to go But it's not that simple as is life. It takes hours to cook, can be a pain to store if your living in a small place, and most importantly you have to use it as soon as possible to get the best results. Sure, you can freeze it, but it just doesn't taste the same. Meanwhile with stock cubes, or better than bouillon jars, you can get very similar results in a fraction of the time, with decent flavor and taste. These things can practically last forever in your cupboard, and it doesn't take a genius to just boil some water and put them in. I've made dishes with homemade stock that came out amazing. I've also made dishes using stock from bouillon cubes, that come out just as good. While there is a noticeable taste different, it's not really enough for me to make a 6-hour stock or broth. Both are good in their own right, but by far, the bullion cubes are simply way more convenient and available at hand and give you some pretty good results.

[@Furluge]

Nothing wrong with bouillon cubes, but if you're at home take a look at some similar products. Better than bullion very similar, you use a tsp of it in place of a classic cube. It comes in a jar and you keep it in the fridge. By going this route they can include ingredients that make it so you don't have to dehydrate everything and make it all shelf stable and this, in my opinion, makes for a tastier end product and it's just about as easy as the cubes.

[@SaraFJones]

Good to know! Cool share, thanks!

[@Salah.alkhalifa]

MPW is not only a genius chef, Many people can get inspired by the way he delivers life long experience in short statements which are really worth years of exposure to the business , life and relationships. Greetings from Eastern Arabia

[@oxybrightdark8765]

@@huseynhajiyevakif it's more general than just Iraq, it includes other countries. Some folks from those areas have learnt to not mention where they're from specifically to avoid people coming at them for the politics around those areas.

[@CoderShare]

Clearly Adam has never seen James May make margarine and spam sandwiches.

[@mauz791]

What a God tier bloke

[@kinghuntrlive]

Lmao that foodtribe guy? I thought he was a car presenter

[@samarvora7185]

"Plenty of it."

[@creemcheems4333]

cHeEsE

[@LordSluggo]

Or a fish pie

[@ojnab85]

My first exposure to Marco Pierre White was when he arrived to Masterchef Australia and they made it clear this was a big deal and that they kept repeating that this is the guy who once made even Gordon Ramsay cry. But Masterchef Australia is generally pretty wholesome and therefore, Marco Pierre White was actually generally pretty wholesome in it which I think supports that he is very media savvy with how he presents his personality.

[@DaroriDerEinzige]

Marco differs far more than Ramsay in that regard; Gordon goes around and makes a buisness out of his persona. Yet if you see him workin' with Children or people he kinda likes, he's far more relaxed / nice. Marco is just generally polite. Unless you say you're a "Real Chef" and then fail miserable. Then he will take you apart and I guess you would never wanted to work in one of his kitchens because in kitchens, outbursts are relativly common. And then you're the Donkey for the rest of the night.

[@BomberFletch31]

I had known about MPW long before MasterChef Australia. He is one of the best chefs of the modern era, and has had a reputation as being the youngest chef to ever earn three Michelin stars - and of course, the man who once drove Gordon Ramsay to tears. "I didn't make Gordon Ramsay cry", he would say in his softly spoken way. "He chose to cry. It was his choice to cry." He didn't need to raise his voice to be savage.

[@JishinimaTidehoshi]

@@BomberFletch31 One of the best chefs of the modern era? He's British, so that's impossible 😂😂😂

[@joeybiden9582]

@@JishinimaTidehoshi Where's your Michelin star?

[@corinmerk7890]

@@JishinimaTidehoshi What has that got to do with anything? There are plenty of great British chefs, MPW and Gordon Ramsey being the 2 most famous.

[@ThreadBomb]

Cooking down onions does indeed make them less acidic -- in effect. "One sulfur compound in onions, called propyl sulfoxide, escapes into the air when you slice an onion. When it comes into contact with moisture, such as water vapor in the air or the natural moisture around your eyes, it changes into *sulfuric acid."* That's what makes your eyes water, and makes onion taste acidic.

[@thomassireci6371]

"Some people put olive oil in, I never bother, so I'll put a splash in, because I had an Italian mother, which is why I season my water with Knorr Chicken Stock Pot, because it makes your pasta taste better. But it's your choice." -Marco Pierre White

[@wad316]

Marco getting angry about the frozen eel is way scarier than Gordon looking for the lamb sauce

[@sherrynoff]

thats certainly because gordon only gets that worked up for american television, and hes typically less volatile on british television. meanwhile marco is just pissed off in general lol

[@Abudzin]

MPW is such a fucking legend it's indescribable. Many people take the piss out of him because Knorr videos (I sometimes do it too... or I don't - it's my choice really), but I can say with 100% certainty that learning more about him, his journey, his struggle, and watching his interviews have given me more inspiration than any other motivational speech ever did. And not just when it comes to cooking - I mean in life general. Marco has this incredible ability that he can talk about his culinary experiences and translate them into different aspects of life. I do recommend watching his Oxford Q&A. Absolute mad lad.

[@erenyayger3840]

Everybody is good up untill that point of his young age. I have watched that speech he gave, I was really thrilled by it, And then I came up on this video to learn what has really become of him.

[@jithanthvainatheya2733]

I love that Oxford Q&A, genuinely one of the most engrossing and inspiring things I've ever listened to.

[@MyJoejoejoe]

Marco is a hero and a war horse. “I didn’t make Gordon Ramsay cry. Gordon Ramsay chose to cry”. Edit: cheers for the likes. Further edit: Marco was pissed off in that clip as he had requested smoked eel but was sent it all frozen. Big difference between getting pissy due to striving for perfection when your name is above the door as opposed to crying over criticism.

[@sernoddicusthegallant6986]

Also Marco - "Are you crying? I did the same to Gordon Ramsay"

[@zuri4832]

Time stamp?

[@Gatorade69]

Man, go look at Gordon's appearance on Hot Ones, compared to well... Alton Brown, Paul Rudd, Babish and even Nick Offerman. Nick Offerman handled the sauces better than Gordon Ramsay.

[@pleaseenteraname.pleaseent632]

Brice Murrie that’s friggin nick offerman though, the mans made out of stone

[@slungellife]

@@Gatorade69 Some people are just more sensitive to spices than others. It honestly doesn't surprise me that someone with a sensitive palette like Gordon, (being trained to detect even the faintest aftertaste all his life), reacts so strongly to such a barrage of spice.

[@madisonweber2480]

Having worked in a few restaurant kitchens, everyone gets emotional, it's incredibly stressful but as long as everyone can be friends at the end of the shift everything will be ok

[@mjohnsimon1337]

My friend is a chef at a restaurant here in south Florida. You'd swear by the interactions they have with each other during a rush that they must hate each others guts. By the end of the day though, they're all like brothers. It's just the environment they're in; it demands perfection and 100% effort, and anything less than that can jeopardize everything.

[@hijodelaisla275]

Everyone has worked in a few restaurant kitchens? Huh? I haven't.

[@adamleckius2253]

@Nexxol ?

[@luciano53688]

10:00 "Becoming a person who knows themselves is usually the first step toward becoming the kind of person whom someone else will want.' DAMN. Thats deep and heavy life advice (more than dating advice) by my boy Adam. It speaks a lot to me, personally.

[@sir1179]

You’re the first person I’ve heard to say “life is long” rather than “life’s too short”

[@physicalzeppelin2326]

Because life is literally the longest event you’ll ever experience

[@sir1179]

Physical Zeppelin that is very true

[@Get_yotted]

Physical Zeppelin unless your parents are antivax

[@ulasonal]

@@Get_yotted or pro-choice lmao

[@ShredST]

Whenever you're bored, life is long.

[@olafpayne]

Marco is brilliant. He reveals the small details that make the difference.

[@buskerbusker8826]

Unlike adam whos too keen not to let the fond burn or dirty another pot

[@joshuaduplaa9033]

@@buskerbusker8826 i love adams food idk what youre on

[@buskerbusker8826]

@@joshuaduplaa9033 ragusea is a lazy, pretentious and a two faced food presenter.

[@aeircrown7994]

@@buskerbusker8826 wow an accusations through personal biase how fucking original of you.

[@buskerbusker8826]

@@aeircrown7994 pussyboi

[@mjlotus]

Another good thing about Knorr-era Marco is that he tries to keep things simple, use modestly priced and easily available ingredients, and show normal people how to make tasty food without too much fuss. Instead of making artsy food for jaded rich people, he is trying to make the ordinary person's meals better. It is as if he has come full circle back to his working class origins. And since ordinary people don't have fish stock handy, they can use the stock cube. It is not Michelin star cooking, but most people most of the time cannot make, and don't even want, that level of cooking. They have hungry people back from work or school who need to be fed efficiently. The other thing I like is how Marco says, in one of his oft-repeated mantras, that you make things good to create a "sense of occasion". It is about making your family or guests enjoy each others company and having a pleasant time, with flavorful, well presented food as part of that. It is not just showing off as a chef, or fetishizing the food. This is a good way to think about it. And, as you point out, he has the technique down even if his explanations are technically wrong. Watch his hands, listen to what he does, and why he does it, now how it works. How it works doesn't even matter, really.

[@joshuaoneill3118]

The Marco classics. "And if I'm being honest" "It's your choice" "And a touch of olive oil" *pours half the bottle* "The real secret ingredient....knorr stock pots" "Sense of occassion"

[@MedievalSolutions]

I still am the fan of how Marco doesn't give a fuck on one side, but he also can no look cut onion so fine, that it looks like he put it in a blender.

[@wazclark]

'And if you don't like *insert ingredient*..... leave it out'

[@regmemer9198]

That list is approx right.

[@zemanken]

@@MedievalSolutions that is how over it he is

[@mehakbathla9318]

wazclark by u

[@M-Soares]

"Becoming a person who knows themselves is usually the first step toward becoming the kind of person whom someone else will want." Holy shit, i really wasn't expecting this when i clicked this video.

[@funnyfarm299]

Who needs dating advice channels? We've got Adam Ragusea!

[@sarahali3734]

Hi I want

[@homelessrobot]

Know yourself, or feel like you do, it's mostly about giving the other person confidence in who you are, not being right. It's hard to want anything until you have some idea wtf it even is.

[@kathorsees]

sounds good, and I like Adam and most of what he says, but it's a load of idealist BS. it's overly rational, and the world just isn't rational at all. it's like thinking good grades and a good degree lead to a good job and a good life, when everyone knows the connections between these 4 things (grades, degree, job, life) are a lot, a lot more complicated. you can't really calculate that. it's not something that is governed by neat, wise-sounding, shareable, inspiring principles. the only thing that really works is trial and error - forming hypotheses and testing them for yourself. same with love - you can easily know yourself quite well and be literally undateable (or un-live-together-with-able). I've lived with the woman I love for 8 years now. I didn't know myself at all back then, and neither did she. we're still figuring ourselves out, we've just figured out this year that we both need a huge change in direction in our lives. the only thing that really works is trial and error - forming hypotheses and testing them. you just live together and work together, you learn to be the person your partner wouldn't mind spending 8-16 hours a day with. you learn to cater to their needs. you both figure out "the rules" or, as in our case, more of the general "limits" in which the other person is comfortable, the limits to which you can push it till they say "ok, now that is too much, stop it right now". you learn how to be less of a dick in some situations, and more of a dick in others (to preserve your own energy, to keep things in balance, to not "overgive"). long story short, it's a whole bunch of skills, best practices, insights and intuitions. it's also often a lot about circumstances and luck. so yeah, I def don't think that "knowing yourself is the first step of becoming a person whom someone else will want". that'd mean you'd have to wait for ages, like until you're well into your thirties. even then I'm not sure people really start knowing themselves.

[@homelessrobot]

​@@kathorsees The point of idealistic, or simplistic advice is to nudge practical matters in a direction. Not to function as a replacement for practicality.

[@QuicksilverFox85]

One of my favorite things with MPW (and my first real introduction to him) was one of the seasons of Masterchef Australia where you could see the switch flip from just talking with the contestants to acting as their mentor when the competition began in earnest. It was fascinating to watch.

[@jackh67]

Now to be fair here when Marco said 'Most people make there Shepard's pie too dry' he's referring to the 'gravy' to meat ratio but when he's talking about mince(a.k.a ground beef) he's referring to people who make it too 'wet' in that they don't cook off the water and fry the mince in its own fat.

[@prabhatsingh9111]

Wao, yes rightly said, although am a vegetarian, I agree with you . P.S not being sarcastic here

[@NateandNoahTryLife]

This reminds me of your “watch this before you blow up on KZbin” video and I really like this style of content. Eagerly awaiting more.

[@sakeriyasaleh4820]

Me too I keep on seeing you

[@StoneThatTheBuilderRefusedKK]

MPW is the smartest dude around. He accepted the sponsorship, took the one product that would have zero impact on his dishes, and started cooking knowing that the recipes could totally be replicated without the stockpots. Genius.

[@connor9024]

Don’t knock knorr my man. It really is the best for store bought stock most restaurants don’t have the space for home made stocks or have the time for making Demi so they use pre made, only ours don’t come in cubes. It comes in tubs

[@monkey-bananas2890]

Haha ours comes in tubs here in South Texas too! It was hard to find them in tubs when I was living in Georgia or Illinois

[@Shayzzi]

Loving the diversity. From history to science, with the main theme being cooking. I'm glad you're doing these types of videos, KZbin is saturated with cooking videos so it's nice to see another approach :)

[@ShatteredGlass916]

".....youtube is saturated with cooking videos..." You have no idea how true that is. Especially after Blossom, 5 Minute Craft or any garbage dumpster decides it'll be funny to touch on "food hacks"

[@Nansy_]

@@ShatteredGlass916 these "food hacks" are just a way to make everything instant, not enjoyable in my opinion.

[@harukrentz435]

I used to watch so (too) many cooking videos on tasty, BA, etc, etc but they are way off my cooking capability, Adam however made it simpler perhaps the fact that he isnt a pro chef helps average people like me to follow his recipe.

[@TBlacky]

“The explanation is wrong but the technique works” I’ve never heard something so accurate

[@matthewlacey4198]

Basically how my degree is going

[@nicktune1219]

MPW is a great mentor for lots of people. He is a very independent minded guy. Whenever one of his students asks him if they need more salt, more pepper, more spice, or any suggestions on how to improve, he always tastes it, and then asks the student what they think it needs. He gets people to trust their own senses instead of relying on his senses. Also he can seem very rude, especially when he kicks diners out of the restaurant, but from his perspective, he created the food that he wants you to eat, not the food that you want to eat, and if you do not like the way it is done, then he will not appreciate you. You would never ask an artist to change a painting because you dont like the way it looks, so why do the same with a michelin star restaurant?

[@purplegill10]

I think that argument fails a bit when you're talking about paying someone for something. Same thing with the artist example, if you're commissioning an artist for something you want then ideally the goal should be an agreement on what is best for the person getting it. The argument goes differently if the customer is just trying to get the experience the chef wants, of course

[@criteriumgoat6525]

@@purplegill10 I think his statement was about you buying the work of an artist rather than commissioning an artist to do something you want. It's the same as how MPW has his recipe in his menu in his restaurant and there's you who's there to experience his food rather than you asking him to cook something you want the way you want it and this and that.

[@rekkiesbub423]

I think you guys got it right with the spirit but actually wrong with the context He was kicking customers out because there were a minority of unnecessarily rude, unappreciative customers and in general pretentious elitists. The majority of customers/guests were all alright to him and as someone who worked 3 years straight in hospitality industry I can only relate to his decision, except one thing is I myself, along with other people don't actually dare to do that. edit: forgot to write about the "paying someone for something part". At least back in his active days, he shared with us that when he kicked customers out he didn't even need them to pay. So i think this man actually takes honor and standards in his work.

[@abrahamcalderon9236]

I love MPW but he was quite the asshole in his early days. He literally kicked out anyone who had any criticisms of his food and was known for physically and mentally abusing his chefs. He literally made gordon cry because MPW had sauces he needed to make so gordon tried to be a good student and made the sauces himself and marcos response was by getting furious and throwing pots and pans at him which caused gordon to quit and cry.

[@Amr_D]

@@purplegill10 Do you come to a restaurant and ask how the food should be prepared as per your liking? yeah that's what I thought. Your statement is the complete opposite of the OP

[@waaahl]

Why I Season My Knorr Stock Pots, NOT My Food.

[@momothewitch]

Another victim stroking out in Adam's comment section :( so sad

[@orkwc3]

@@momothewitch Nice Belle Delphine profile pic... seems like you too have been stroking out.

[@ឡុងរតនៈសិទ្ធិ]

Preface BIG OOF

[@luisalvaro2137]

You do the smoothest transitions to adverts and advert delivery I've seen, I always skip them but not in this channel. I actually feel comfortable watching them.

[@yourturntoroll-criticalrol3607]

"celebrity chefs are a plague upon us" -celebrity chef Adam Ragusea 2019

[@Loogaroo1]

Ragusea, Tom Scott, and Adam Neely are what I like to call "YT anti-celebrities" because they're authentic people who deliver interesting information in an entertaining way, not some guy over-reacting to a video game or riffing on some stale top 10 list. Their passion for their chosen topic comes across to the viewer and instills a sense of excitement and curiosity in that field, rather than just being a video you watch for 8-10 minutes and then forget because it was disposable content. (I do wonder if Ragusea will ever respond to Neely throwing shade at him because of his Christmas music video for Vox a few years back.)

[@nikosfilipino]

I have no interest in journalism but I'd love to take his class.

[@swamidan277]

@@Loogaroo1 I just watched the vox video and adam neely's response. Its kinda strange to see Adam a few years ago before this internet fame he acquired. What are the chances that a journalism professor who studied music would just become a popular internet chef in the span of a year.

[@bengib6382]

Adam isn't a chef he's a home cook lol

[@maurizioarrivabene8182]

Hes as far away from a chef as you can get

[@ericreingardt2504]

Marco hasn't devolved, hes proven he can master high class dining as well as blue collar comfort food

[@blackelton7127]

Marco isn't 'over it'. He's 'above' it.

[@MrDHCrockett]

My man went straight Smarter Every Day with that life lesson.

[@Gumbocinno]

He's got an incredible hour long speech, whoever hasn't seen it, watch it. It's hard for me to listen to peoples stories, but good god that guy can tell a story.

[@user-nw8kk6vp8g]

Oxford Union fyi

[@HankWilliamsJr4L]

Great speech, the man was truly motivated to accomplish his dreams.

[@akshitshrivastava4827]

Could you link it please @gummy

[@Bastiolo48]

@@akshitshrivastava4827 kzbin.info/www/bejne/i17bdHypqal1l6s

[@akshitshrivastava4827]

@@Bastiolo48 thanks a ton. I ended up finding it just yesterday incidentally. It was lovely 😁

[@Misstressofdons]

I LOVE the practitioner vs teacher distinction! It articulated exactly how I am and explained to me why I find it so damn difficult to communicate how to cook and how or why something works to someone for whom cooking is not their forte.

[@peachesjackofski8363]

Marcos Q&A at Oxford I think it is, is an absolutely fascinating story of his childhood and growing up , starting out as a chef. Hard life for sure.

[@GeldtheGelded]

Yeah, that video is basically the only 50 minute video I've watched

[@PanjiAditya90]

Watched that too, the whole thing. That guy should do a voice acting job, really.

[@marcbaxter5996]

I love MPW but remember. He’s a showman and I bet 80% of that story is fiction. Good fiction 😂

[@wendykeith480]

Very hard going! Good grief! Most would have failed and probably did!

[@testtset7946]

@@marcbaxter5996 what exactly is unbelievable? The interview's great because it actually seems genuine. He also teaches a lot along the way. Dont try to have a 'higher opinion' with the "i love him but....".

[@NimbusFilmsOfficial]

‪“It’s usually only through a lot of sloppy experimentation that we figure ourselves out enough to get who and what we want, and becoming a person who knows themselves is usually the first step towards becoming the kind of person whom someone else will want.”‬ 👏👏👏

[@ep3578]

Lolol i love how you took that women in the kitchen headline right out of context. Didn’t even bother to cover when he clarified the comment lol. Classic

[@TheGenerax472]

Got to love some teachers ie. Adam. They spent their life teaching so they think that they know everything and have difficulty accepting when they’re wrong or prance around believing they know everything when in reality their job involves regurgitating information. I swear some of think they’ve solved life like this guy and give a narrative to everything with a clear ignorance.

[@BT-kc3ee]

I love Marco and his stockpot videos are great. He is THE legend of British chefs.

[@ZH-Rocks]

I am a 48 yrs old british /pakistani muslim woman and i love watching your very informative videos..i watch many videos on KZbin from every corner of the world in many languages and i often skip and get bored watching videos of my favourite channels but i hv to tell you this i hv never skipped your video once..i enjoy ypur commentary.your views and the knowledge you share..so far you are the best in my eyes..may God bless you with happiness and peace. Take care son😘.

[@maxco3412]

No joke I've been watching these for the past week they just randomly popped up in my recommendations

[@edzo29]

6:12 -- I've never heard someone articulate this so well. I've felt this way about my practical knowledge set for a while.

[@TheSilentFool]

This is a conundrum I've been trying to explain for years.

[@Boyetto-san]

It's not too hard to explain. It's what we normally call colloquially as the difference between book smarts and street smarts. You don't always have to have a grasp over the theory to be able to do it in practice. Most people learn to do something by just doing it, even if their attempt to explain it is plain wrong. A typical example I always heard from my philosophy professor was that you can explain to someone how to ride a bike all you want, but they won't be able to do it until they actually go and get a feel for it on a real bike.

[@trusarmor4957]

those who can DO, those who cant Teach, some can do Both, a lot can do Neither

[@HydroSnips]

The comments starting 02:01 about school etc are absolutely spot on. He’s the third of four sons, used to fighting to be seen and to stand out through his own grit. He’s a working class Northern Tory, which was a rarity in the 70’s and even rarer that he became a Thatcherite. He went to a comprehensive school which was where you went after failing an exam age 11-12, think of them as holding pens or meat factories designed to prepare the low-achievers for a life of soulless factory work. That sort of thing used to quietly determine the course of the rest of your life (still can in parts) as you aren’t a member of the club (esp as a northerner!) without the contacts or school tie or Father who can put a quiet word in with his old pal in Cambridge or The City etc. It puts a MASSIVE chip on your shoulder if you’re an intelligent person feeling like you’ve been swept into the gutter while people who you consider your inferior (in intelligence, character or motivation) look down on you and judge you because of who you are, your school or where you came from. He would have loved the power he had over those people all piling into his restaurant, at first :D

[@eddiewilliams271]

MPW has inspired me with my cooking in so many ways. While he’s certainly not perfect, like most celebrities or even normal people for that matter, he’s brilliant and fully worth admiration from cooks everywhere. With him it’s not just cooking but a school of philosophy. Recipes when you really get down to it are simply guidelines and the real expression/enjoyment in cooking comes with the small choices you make on your own with each dish. That’s what Marco preaches and I stand by him.

[@nathanielleack4842]

Its your choice to feel that way. MPW is a philosopher

[@Miniac]

Yes. A food channel that realizes that not every video needs to be a recipe, or even end in some kind of dish. Excellent topic and video, Adam!

[@davidstone3698]

Hi Scott!

[@cheesecakedoublepeanutbutt6511]

Why am I seeing you here? Haha

[@ArchangelMiniatureGaming]

This is the wierdest crossover I didnt know I needed in my life

[@Heliogabalos]

This is a very unique video for this channel and I think it’s one of my favorites. I keep coming back to remind myself of it, reabsorb the material and recontextualize it in lieu of how my life has changed since I last saw it.

[@hagenherrmann8204]

dude, are you sitting at your computer in your undies making this video? Legendary! 4:58

[@EzekielDeLaCroix]

I do my cooking in underwear too.

[@mathafok3r]

Lol nice

[@lostuser1094]

Hagen Herrmann knowing Ragusea that’s an extremely subtle meta-joke hidden in the script somewhere.

[@ChrisPBacon-dk4kz]

Lost User i quite hope so 🙂

[@hagenherrmann8204]

@@lostuser1094 I guess it's his way of "being over it"?

[@nickchivers851]

I'd rather have an out of touch Marco cook for me than a smarmy know it all.

[@jonser20cent68]

Exactly

[@justinelliot6433]

*smarmy, passive aggressive, know-it-all

[@miketheamazing1342]

Fuck yeah

[@SamRoxxJDM]

Marco's philosophy applies to almost all trades, when you stop trying to impress people you become so good at the skill you're doing. Its insane

[@Socks170]

him not trying is still better than most youtube chefs trying lol.

[@buskerbusker8826]

Far better than ragusea

[@joshstead6078]

@Robert Taylor Jeez, what do you guys have against Adam? He praised White here, his food is generally very good, his videos with opinions are usually pretty even-handed - what's got you so upset?

[@elvisvasquez7553]

@@joshstead6078 He made fun of one of the greatest chefs just because he doesn't give a damn anymore and made such a big deal about a mistake(the onions), which clearly was exaggerated on his part. He acts as if he could beat Marco in a cooking competition. I mean damn, you can criticize someone who's clearly better than you, but making fun of them only makes you look stupid.

[@pirate6616]

elvis vasquez I mean Adam repeats in every video of his that he is just a home cook man

[@nicograms]

elvis vasquez He isn’t making fun, and even if he was, literally half the comment section on any MPW video makes fun of Marco. It’s not a big deal. And besides, the not caring about impressing anyone, if you said it to me, it would be a compliment.

[@livinlicious]

Skillshare, Squarespace, NordVPN and all the other crap is basically Knorr Stock Pod.

[@minsan4350]

finally

[@MarkyIsNow]

So? These platforms are good for you if you want a beginner to intermediate level of training in a particular subject. VPN is necessary for security. I get your point though....... You hate sponsorships but that's what keeps channels afloat and keeps the content coming our way.🙂

[@TheGodYouWishYouKnew]

You can keep watching and complaining, or you can stop watching. It’s your choice.

[@cxeroannuki2840]

so are you trying to say it's cheap and effective?

[@BrianBaastrup]

How the fuck did you arrive at that conclusion?

[@blakewest5162]

Adam, I think this is your most important video. This is the video that has impacted me the most in my own personal cooking journey. Thanks for the work you do, keep seasoning that cutting board.

[@123denman456]

Watch his Oxford Union talk, he really is a great speaker and the pinnacle of proper manners throughout.

[@craigstevens5462]

at 7:36 he says it. "It's been frozen". Now, I don't know what he was expecting but apparently he was not happy with the fish. Thats not his fault.

[@banditmc12]

Some of adams points are rather manipulative, sort of like “I’m not saying but I am saying”. I feel like he is too harsh on him, and not even giving him the proper context nor opportunity. It is adams bias towards celebrity chefs, but as they come, Marco is the best of the bunch.

[@thomassmith8140]

That "women in the kitchen" thing was taken out of context, they just cut the full interview down to those words, and left out his explanation. Hell he even said "women are better cooks" in that interview.

[@player-8740]

Ah, so... good old "journalism". :)

[@reefer674]

@@player-8740 yup

[@megamonster1234]

@@reefer674 Yeah, he basically listed a bunch of a things that he thought women were better at, and then gave the men maybe two things he thought they were better at, and the media made it seem like he only ever said the latter.

[@leechrec]

@@megamonster1234 And Adam fell for it.

[@benbradbury1044]

The man's a legend. Not just an old celebrity chef, but also an incredibly accomplished badass. He didn't create the "celebrity chef" industry. The mushroom clip is not put on, and the obstinance is genuine. The amount of old chefs who've told me stories from the 50s-80s of chefs throwing pans, knives, plates, and product, let alone insults... He seems mild mannered, and I genuinely believe this is how he carried himself on a regular basis. A more iconic, and I believe telling, clip, would be of him telling an interviewer that he didn't make Gordon Ramsay cry, but that he chose to do so. That to me speaks world's about his attitude to just about everything. Great job shining a light on Marco for those who may not have heard of him, but maybe do a bit more research. You're grasping at straws for drama and stories in this video, making things up and forming a sloppy thesis. The truly interesting content is right there in front of you. Try harder

[@ststst981]

honestly i dont like cooking for others as much as myself. when i cook for others i worry about presentation, salt preferences of different people, and when it's finished and im eating it too i can only taste my mistakes with every bite. when im cooking for me i can make it good and ugly and just the way i like it.

[@mercynamikoye9084]

The salt thing really gets to me!

[@rowmaster6894]

*me cooking for others* Follows the recipe and avoids salt, constantly worrying if it will taste good to everyone around me. *me cooking for myself* "Eh fuck it" *pours half a bottle of olive oil*

[@GorlicBreadz]

Yeah... I fucking love lumpy mashed potatoes lol. I can also make the recipe with my additions, unauthentic! Like I have my own dirty rice recipe and its amazing!

[@paqliam]

"he looks how my feet feel when I've had too much wine" bruh that was too much

[@folx2733]

Also what the fuck does that even mean

[@theAviatoor]

He’s an idiot who relies on Google for everything, quotes from scientists and thinks he’s a scientist himself.

[@paqliam]

@@theAviatoor lol your shit talking ragusea?

[@theAviatoor]

@@paqliam yup

[@SeanSidious]

If Marco says whisk the roux to break down the starch, im gonna do it, and not give a shit if its not theoretically sound.

[@chriseko5090]

When Marco approaches the camera man and says, "I don't think you understand what I am." It sends shivers down my spine.

[@ThreadBomb]

It's like he's about to confess to being a serial killer.

[@clarkmanning6165]

The guy would wipe the floor with you, Adam.

[@joedatius]

what are you talking about

[@51Saffron]

I doubt it. His food is old school and outdated. Nobody really eats French food anymore, well not where I live.

[@clarkmanning6165]

@@51Saffron I don’t doubt it at all. I’m a better cook than Adam lol. Marco would wipe the floor with me too.

[@51Saffron]

@@clarkmanning6165 LOL, Marco's recipes are much ado about nothing. All that work for something not that spectacular. I have seen his home cook videos and they are basic cooking 101. Sorry, but your hero is not a great chef. I don't think the English are very good chefs. Looking good doesn't equate with tasting good.

[@clarkmanning6165]

@@51Saffron OK weirdo. Obviously you’re not the brightest star in the sky and that’s consistent with the typical Internet troll. So there’s really nothing special about you. Marco Pierre White it’s not a hero of mine, certainly not in the way that you worship Adam Ragusa (lol). I will take you seriously the day. Adam Ragusa opens a successful restaurant that is awarded three Michelin stars. Until that day, he’s just a pompous douchebag with a KZbin channel.

[@UmarKhan-su1vv]

“Sloppy experimentation” the imagery that flooded my mind man

[@novii22]

That post-nut clarity...

[@maksuree]

😌👌🍆🍑💦

[@user-yn7bz5mn5g]

It's necessary to figure out what you like and don't like.

[@TJZ2345]

Those sulfer compounds become small amounts of sulfuric acid when they combine w/ water. Which is why onions burn your eyes, so he actually was sorta right about acidity!

[@mauz791]

Epic

[@mauz791]

@Tennis Future That makes sense cause even dilute sulphuric acid would melt you eyes

[@kyrios0307]

Isn't sulfur technically acid?

[@Rahul_G.G.]

@@kyrios0307 sulfur is not but sulfur with water is acidic

[@buxadonoff]

So mr technical was wrong and Michelin chef was right... Who would've thought

[@GH-oi2jf]

Interesting take on Marco. I’ve been binging on Marco lately and have the White Heat 25 book. Not for the recipes but for the photos and epilogue. I like his Knorr videos. You don’t have to use Knorr. Almost everybody uses prepared stock at home. Only restaurants can make stock efficiently, because they have large stoves, large pots, an apprentice to make the stock, and a walk-in refrigerator in which to store the stock overnight. Use whatever you prefer. Representing Knorr is what we mostly see Marco doing on KZbin, but his main activity is developing retaurants.

[@Mustafiz1972]

Spot on! Marco gives you insight into the process of cooking, helping you understand the reasons why.

[@geesecougar2]

This is the first vid of yours I saw and it got me to subscribe to you. I love those Knorr MPW videos and I rewatch them every few months. They provided the same revelation for me that you talk about: cooking isn't about cooking, cooking is about eating. It's all about figuring out what you (and yours) like to eat. Also most of those vids work without the stock cubes

[@mahsheenman]

It doesn't matter if Marco knows the EXACT science behind making delicious food. He can do it again and again with consistency. His philosophies and art have brought him a successful life.

[@NateandNoahTryLife]

Bourdain’s passing hit me harder than any celebrity of recent times. The man was a genius and I miss his presence dearly.

[@sakeriyasaleh4820]

Same - I've seen you again

[@ARSZLB]

Nate and Noah Try Life you aren't the only one, my friend. Kitchen Confidential changed my life.

[@DeadGlassEyes]

Because Marco doesn't give a shit, the guy turned in his 3 Michelin stars and walked away from that game. He is a living legend, mocking him for his Knorr endorsement is just stupid too, the guy is an invaluable chef and one of the best the world has ever known.

[@DeadGlassEyes]

@Clinical Depression Good to see that not everyone buys into this garbage.

[@randomfactsthatdontmatter3466]

@Clinical Depression yes because you don't come off as an asshole who thinks everything he says is right either. Not at all. And he never pretends to be some professional cook or chef. He's actually gone out of his way to say that he isn't.

[@viethuongvothai686]

Clinical Depression key word: “pretty sure”

[@notimeremains]

this home cook with copy skills is justy trying to add to his follower count

[@viethuongvothai686]

notimeremains are you an idiot?

[@NinjaNuggets21]

Gordon Ramsey : Kevin Hart Marco Pierre White : Dave Chapelle Commercial success is great, but it isn’t the best indicator of experience, skill and true passion. MPW is a real one.

[@josephpallan9175]

I like the recent style of videos

[@5fingerjack]

"Because I'm old!" I laughed out loud. I am also old and know a fair amount about a lot of things. This is indeed the secret to a fulfilled and interesting life: Keep learning!

[@NMC21887]

"The dishes look pretty dated." First of all, it's the late 80's. Secondly, it still probably tasted good.

[@banditmc12]

I feel like Adam just doesn’t like celebrity chefs, and being so harsh on Marco for knorr videos as “haha he doesn’t care anymore” neglects the profound change Marco made to his life and attitudes, some of which I believe even Adam would agree with. Adam I feel in general needs to give others the chances he gives himself, everyone gets it wrong sometimes.

[@asifhossain8363]

@@banditmc12 Adam said marco not giving a fuck 'liberated' him off the mindset to constantly impress someone

[@jackdullboy8723]

Yes, that's what "dated" means. Regardless of the taste.

[@banditmc12]

@@asifhossain8363 But Marco never not "gave a fuck", even his projects now, it is evident he cares for his craft, it's just he doesnt need to prove himself anymore, the knorr videos, the steakhouses, the pubs, it is evident that he still cares for his work. Adam simplifying all he does to "man dont give shit" rather overlooks the subtleties of mpw and his work

[@jdg5209]

@@banditmc12 Isn’t all of that literally what Adam’s saying though?

[@geloslash2112]

Featuring an over the hill celebrity british chef. My brain:Gordon Ramsay

[@MarcusChingYong]

Marco definitely was the over the hill celebrity british chef before Gordon!

[@jackieweaver3884]

aka daddy

[@UMIunited]

Isn't Gordon Scottish?

[@Shricx]

@@UMIunited Scotland is part of Britain, ergo Gordon would be British, but also Scottish too.

[@bobbo4962]

Marco white was gordons teacher

[@kickinitwithkaren]

I have to tell you! This is my second time watching this. My husband and I just happened upon this video yesterday and LAUGHED so hard all the way through. Thank you so much. I am loving your content.

[@jeffreylaws5227]

He’s a “terrible person” for being misquoted once by a rag? Okay

[@mramisuzuki6962]

Also he was saying that women take personal issue with the style of work environment that guys work in and typically do not. I’ve worked in a fast pace dangerous job in a ductile pipe factory and man the few girls that tried working in the foundry didn’t like how direct, logical, demand of hierarchy, flat out rude we were to each other and could do this for years on end, not just once. The job could be extremely dangerous if people messed up and every second not make pipe was money forever lost. The women just couldn’t handle it, more respect for them being honest.

[@skittlemilks1614]

How the hell else can it be interpreted? No framing of it makes it any less misogynistic

[@jbot91]

If you haven't watched the 4 part series Marcos great British feast I highly recommend it. Marco is costly a different person than he was when he was pursuing his Michelin stars. He still has that fury but he's just an all around entertaining guy. I'm a huge Marco Pierre White fan. I watch anything with him.

[@zackmackin1131]

Americans: English people are so calm and civilised English people:

[@gunmonkey1185]

Oil, Hold me pint

[@burningknight7]

While everyone is talking about the subject of this video, I will like to talk about the video itself, how wonderfully edited it is and how your journalistic background just bursts out into the content that you have written. Splendid job adam, talk to some of the netflix producers lol.

[@christosbelibasakis2296]

I need someone to look at me the way Adam looks at his white wine

[@sgt.vernex6378]

me too, me too...

[@davidlupu1063]

Nice stolen joke pal

[@Unwittness]

Dude just like the joke and let it be. No one needs a buzz kill. You gotta be fun at partys.

[@davidlupu1063]

@@Unwittness yes indeed because I tend to not say the same thing after a month and hope that people will consider I'm funny

[@flameguy6778]

@@davidlupu1063 the greatest comeback in history

[@danielsong6096]

My favorite videos on KZbin. The best moment is him taking reservations in a French accent acting like he wasn't there

[@tradesmith_yt]

I’m really glad you made this, Marco gets a bad rap for those videos, as a trained chef, there are some amazing nuggets as well as some liberation in seeing one of the best to ever drive a kitchen lean so heavily on stock cubes and simple feel good cooking.

[@NecoLumi]

Wow, so that clip where he called that honey ice cream dessert "the greatest" was a ratatouille moment for him because he had made this dessert too.

[@golden2k164]

YEY MARCO PIERRE WHITEEEE FINALLY one of my favourite chefs

[@angelogandolfo4174]

You put together a superb video here, Bravo!!! I’m in the UK. I remember when the original ITV Television Series following MPW first came out, in 1989, and I learned a lot by watching. First up, in 1989, I was still way too young to really understand cookery, despite the fact that I have LOVED food ever since I can remember. As a young child I would happily try almost anything at the table (that my parents thought suitable). If we were out eating (I grew up in Italy a lot, when young), people on other tables (especially older, Italian ‘Grandma types’) would regularly comment, and even come over and say, how great to see such a young boy enjoying food so much! So I loved food long before i knew the verb ‘to cook’. But seeing re-runs of this MPW Series a few years later, Really fired my interest, that’s when I took an active interest. Also because, of course, MPW looked super-cool to us kids back then. He was a bit older; he swore; he had the women; the 3* Restaurant (Harvey’s), in a super-expensive part of London… he was like the ultimate soccer player, in my eyes. And also, as I think you said,, MPW paved the way for SO many later cool, young celebrity chefs from The UK. By far his most famous Protege’ was one Gordon Ramsay. FYI, Gordon can often be seen in this series. I believe he was MPW’s Pastry Chef, and is sooooo quiet and shy, its amazing to see!! Also, allegedly, MPW was the ONLY person ever to make Gordon cry in the workplace, when he messed up something BIG., VERY big. MPW goes Ballistic.But famously, not in a Gordon Ramsay, swearing, shouting way, rather, he got Very mad, but in an ice-cold, almost “psycho way”, as you can imagine just from his normal voice. But Gordon always said later, that it wasn’t bullying or harassment; he was giving Gordon the experience, and super-thick skin, needed to make it to the top (which Gordon did, eventually). Anyway, I’m really rambling now. But my thanks for researching and making this super interesting video!! Great work!!!

[@WarMomPT]

As someone who's just been through a one-year culinary school course, what you said about 'experienced practicioners called upon to be teachers' totally resonated with me (ok, so did the sugar cage and tuille basket, those are mainstays in pastry 101). Over here (Ireland) there's a big push for courses to get people fast-tracked into the industry because of a labour shortage. Lecturers are regularly there to just get you to know how to do things, do them well and do them consistently, but there's not a lot of room for explaining 'why' - that's reserved for people who'd go on to be product designers or health inspectors. I'm one of those people who, as a perfectionist, craves to know why, and on more than one occasion I drove a lecturer up the wall with questions.

[@Edited6]

Alot of the time I find it best to write down the curious "why" questions for googling later. Saves the non-curious people time and the internet is likely to give us a better explanation than most lecturers could ever improvise. Better yet, take your questions to Adam and you'll get cited experts, scientific experimentation, and a beautifully scripted explanation.