The Importance of Technical Abilities, with Marco Pierre and Unilever Food Solutions Singapore

[@Tonyc_1987]

I'm currently on a Marco Pierre White binge. It's my choice.

[@jasonwil]

You have chosen wisely!

[@ASSassINS111111]

I see, have you on knorr stock binge stage yet? actually there is no actual stage. It's your choice

[@triciaapplewhite4939]

Same...

[@jovaniharo5597]

Same here... The French restaurant I work at in Los Angeles is reopening in March trying to get a little motivation going back in LOL

[@marcossantana1312]

Same

[@Thismanisright]

It takes balls to be one of the most famous chefs in the world and while lecturing people about cooking , to say that stock pot is a good seasoning.

[@shakerson]

He's not wrong though. It's concentrated flavor. Basically powdered consomme.

[@thehandleisuseless]

@@shakerson exactly, that's why he is wrong

[@shakerson]

@@thehandleisuseless And your qualifications are?

[@johnk6757]

Who's to say it isn't a good seasoning? I mean he isn't shilling mcdonalds or something. The ingredients of the stock pot look totally reasonable, maybe they approached him and he thought their product was suitable for home chefs (and of course enjoyed cashing in on his fame a bit)

[@yeagemk]

Marco is at an entirely different level of I dont give a fuck lol. Seriously though, this is a man who cares more about the end result than the method, and when he says that these stock pots (as funny and offensive as it might be to the traditionalists) give a good flavor, I believe him. After being such an accomplished chef, you definitely earn your right to come to such conclusions. And honestly its good news for the majority of the world, who will never be as interested in cooking as we all are here in the comments. For those people, shortcuts to great flavor is crucial.

[@alexanderaquino4289]

People may make about Marco submitting to Knorr. But after years of seeing different chefs and the gourmet world, I understood now his philosophy. He was cooking food for daily consumption and anyone can do it. 'Being great by staying simple'

[@JohnnyinCLE]

Exactly.

[@stephengallagher2209]

Idiot.

[@beefchief3707]

I'll say it again. Dude knows how to cook for real.

[@namwarmaster6918]

@@Zombie_Longwinger fine then. bloke knows how to cook for real.

[@willemgroen7546]

@@ms16648 This

[@thanman6584]

​@@Zombie_Longwinger okay dude.

[@dexteraguirre2814]

People criticize Marco like they know it all Ffs after working for 8hours do you have time to boil ingredients for hours to make stocks What he's trying to achieve is to help normal folks experience quality food without spending too much money and time. The things you buy in groceries are all made in factories it has a touch of processed food that's the reality Unless you're fcking rich and you're not the target of this product and service that Marco wants to do.

[@nuttynut242]

Dont know why so many people are so upset about marco promoting chicken stock powder. Back in the day when i was cooking behind the stove (more than 10years ago) in a highly reputable establishment, we use knorr stock powder as seasoning rather than salt all the time. Like what marco said, we found that it is more forgiving than salt where it doesnt matter as much if you over or under season the foods and meats brown more nicely. If you are a hospitality professional you will know that consistency is very important when you need to churn out 200 covers on dinner service or banquets. I bet the haters gonna hate celebrity chefs that encourage the use of the microwave oven too! That too is an important part of a commercial kitchen in the guise of a turbochef combi microwave.

[@petervlcko4858]

of course, i agree with everything what you are saying here. and what we did three types of stock in italian restaurant one fish stock, one vegetable and one chicken. all the time we used powder. thats not the shame. and stock was than use for pasta base sauces. nobody gonna die from it. people just like to nitpicking

[@fmls8266]

If you can't salt your water with consistency then you picked the wrong job.

[@gabehorno]

Nice try, Marco!

[@bluewiz28]

Well said... 40% of the food prepared by the finest Paris chefs comes from a tin!

[@OUigot]

We use Knorr today in the kitchen I work in. But like Marco says "he's being judge by people with less knowledge than him." I can guarantee that not one of the people complaining, make insults, and berating Marco for promoting Knorr has even 10% of the knowledge he has. It shows how ignorant they are and they actually pat themselves on the back for for their ignorance.

[@JohnnyinCLE]

If anyone truly studied Marco, or for any time, under his tutelage, they'd know that he ALWAYS believed in simplicity, but orchestrated into something intricately balanced. Or, as Marco himself would speak of? The Crescendo, where it all puts together. I'm pretty thankful that he's masterfully able to explain concepts for folks, as well as show tips and tricks to making better dishes, whether using Knorr products, or even the refined way of making dishes make sense. He's made a better cook out of me for it. And I'm a guy who works 10-16 hours almost every day, so the stock pots and seasoning mixes are a nice ease of use. Bravo, Marco. Thanks for what you do!

[@stephengallagher2209]

clown

[@alm_alb]

I agree with you. I haven’t gone on a binge yet. I make horrible looking dishes, but after hearing speak a few sentences about “presenting the dish as a woman” my mind understood the concept, and he’s unlocked my imagination in terms of falling in love with the dish…. You know they say his son converted to Islam. (I know I’m random ) lol😂

[@dbo514]

I simply cannot get enough of Marco, so sad many of the Knorr recipes videos have been lost

[@Bootmahoy88]

I'm puzzled. Why were the Knorr recipe videos lost? Rather, how were they lost?

[@dbo514]

@@Bootmahoy88 Knorr removed them from their channel a long time ago, and the only thing we have left are copies of copies

[@briancox7875]

All the haters that go after MPW for his use of Knorr products make me laugh. As if the "the great man" would put his reputation on the line simply because he was a paid spokesman for a company. This is what I say ..If Marco told me to use rocks from the road in a recipe I would do it.

[@Robertoell777]

"it's your choice"

[@misterturkturkle]

@Andre Bell na. Cause marco would tell you why the rocks are going in and it would make sense.

[@kjragg1099]

@Alex CKK Following someone who is hailed as one of the greatest chefs ever? I dont see what's wrong with that.

[@evelynfarfellwooosh1219]

Partly correct and wrong. Yeah, there’s no problem following a great man, but you used a wrong example to prove your point. Also for the haters, Knorr wouldn’t be a global enterprise if it’s product are shit I say.

[@bshthrasher]

The thing people refuse to understand is that ingredients in these cubes aren't just some random flavoring additives. Their contents are very well thought out and the taste is delicately balanced by professionals.

[@MaloneMantooth]

People should just be thankful a 3 star chef is sharing any knowledge with them at all. People are so ungrateful these days.

[@47EGS]

Marco is the ultimate beast. Perfect food and attitude. He totally and completely takes credit for his accomplishments and for his mistakes. Very philosophical while cooking. Each part means something. Absolute perfect teacher. I think Ramsay is more fun to watch on TV but I'd take either one to learn from.

[@CooManTunes]

Ramsay isn't fun to watch. He's an asshole. Uninspiring, unlike Marco.

[@renatocontrerasflores294]

on kitchen nightmares US you can see the worst of ramsay. on the UK, the best of him.

[@Dark_In_The_Light]

Somehow, Gordon still seems like an apprentice trying to make it, while Marco has a sense of mastery and calm.

[@ToothlessDragon536]

Fun to watch stems from the fact that western people enjoy seeing others torn apart. That is the reason Ramsay became big. His aggression fitted what the tv audiences wanted. Without his TV work his restaurants would have collapsed.

[@greaser7765]

Watch Marcos videos, it’s simple and of course entirely your choice.

[@grandmofftarkin6415]

Here in philippine i work as a cook.. We also use knorr stock powder specially in restaurant ala carte orders... We rarely use salt nowadays...

[@friedhelmfunky6880]

Thanks for letting us know which restaurant we should avoid!

[@CooManTunes]

@@friedhelmfunky6880 He didn't tell you the name of the restaurant, you uneducated son of a bitch.

[@GorlicBreadz]

@@friedhelmfunky6880 nice to know another "expert" chef smarter than Marco. You also ignored the narrow minded part, if you've seasoned food with stock cubes or bouillon powder, you'll know it's better than just plain salt and pepper. Honestly, it is. Try it instead of being a ridiculous moron.

[@sarcasticstartrek7719]

and there you have it - it's a sales thing.

[@lutfiramly4168]

@@CooManTunes damn i like this comment

[@MediumRare199]

HE is Gordan's Jedi Master.. take note..

[@FelixOh]

More like a Sith Lord

[@Col3Jaeger]

@@FelixOh lol

[@Uhdusv5527]

Take note or not,again , it is your choice

[@vp5633]

*Gordon

[@xxsinikal9618]

Don’t forget Guy Savoy

[@wirgiukass]

The stock cubes have MSG (monosodium glutamate) in them. Try using MSG instead of salt next time and you'll see how much of a difference it makes. That's why he's using it and it's a great idea, especially for home cooks.

[@primaryson3131]

He is the reasom i got into cheffing and the reason i got out No one will ever again contribute to cookimg as Marco did.

[@thevoidcorrupted7848]

Marco has done it all when he was younger. Especially his Harvey Days where he got his michelin stars. So the fuck what if he's using brand additives to food?? He's still the same ultimate master chef

[@naterivers6107]

All the memes about knorr and it being your choice aside, there is a reason he's been hailed as one of the world's greatest chefs for going on three decades now.

[@thanman6584]

Yeah, he trained world class chefs. And white himself was also trained by a master chef.

[@rupertmiller2744]

Knor or not he's still a great chef, would love to meet him

[@misterree1443]

If you don't realise how amazing this man is then you've alot to learn.

[@samholder196]

regular people should know how to cook simply with wonderful results -- this is MPW's real mission and it's truly noble.

[@clipfan64]

One thing I've thought about is actually, before they brought Marco on, how many people actually used Knorr products in this way? His video about lamb chops was the first time I'd heard of a stock cube being used to season meat, and after trying it, it worked beautifully. Memes aside, I do get the sense Marco didn't want to just flog them for substitutes of handmade stock, he wanted to see how he could use them for other methods of cooking. Edit: plus its also worth mentioning knorr produces stuff for kitchens and culinary services, not just for supermarkets, so it is actually 'chef standard'.

[@AlexG1020]

I only ever heard of the cubes but the pots or the liquid work as well in a different way

[@PlasmoX]

I think this is very important distinction as well. I use to create my own stocks on weekends, store them in the freezer, and use them throughout the week on whatever. It took several hours. I started using the knorr stock pots, and they are just so much more convenient. Saves time for me to spend with my family. And like marco says "your choice"... You can always use salt :)

[@Brian-nj4ci]

I make steak all the time with the stock cubes. I add a pinch of salt n pepper onion powder to it also. I have never had a better steak. The stock cube enhances the beef so well. Cost me 90 cents in the states to buy a pack of them it’s cheap an easy. I stand behind the stock cubes. Don’t knock it till ya try it. Don’t care if it’s a world renown chef or a guy like me cooking on a grill if it taste good , easy to prepare , is cheap an saves you time then why not try it?

[@karatariazari2963]

True revolutionary.. well done Marco .

[@kazora1001]

Wtf, i live in sg and I missed meeting one of the greatest chef of our time

[@Studentofgosset]

It's funny that people deride his use of Knorr stock powders/stockpots, because they see them as typical everday things for people who don't cook too well. Yet if Marco went into your fridges and cupboards he could turn what he found into a Michelin star plate. And here he is, showing you how to do exactly that sort of stuff, and some people mistake it for laziness.

[@richlinlaw]

Marco has a lot of soul. only rep good product

[@LivinhItUp]

Basically taught an ivy league course to hopeful future chefs how to season with Knorr lol!

[@XxLeCaptainxX]

One thing you guys should know about this ad: Knorr has MSG in it! I bet it does taste pretty good!

[@spriggo786]

say what you want about him, that steak looks fucking perfect.

[@MrGio130]

Why the fuck r ppl so outraged that he isnt wearing gloves no chefs wear gloves wtf 1st rule wen cooking b4 starting WASH YOUR FUCKEN HANDS so if ur hands r washed n clean the gloves serve what purpose?

[@riftaccount2880]

Exactly. They really dont. This isnt corporate.

[@dradeel]

Absolutely! No purpose at all. If anything, gloves give a fake sense of cleanliness. Your hands aren't getting dirty, but the food still is, and by you not feeling dirty, you might tend to wash or wipe them less. Gloves only protect the person who wears the gloves, after all. So it makes perfect sense not to use gloves. Not to mention, if you actually know how to cook, all germs are killed in the finished product... unless the product is supposed to be raw, that is, but that doesn't change the fact that gloves are meaningless in this specific context.

[@MrGio130]

Ull neva eat in a fine dinning establishment in Europe n u can neva eat pizza eva or bread or rice how fucken stupid is that comment

[@MrGio130]

Wtf r u on about how r gloves safety? Now name 1 fine dinning establishment that wears gloves?

[@MrGio130]

So no professional kitchens just non professional kitchens that have no professional qualifications ur comments r as justifiable as the stupidity of every1 complaining about gloves wash ur hands b4 handling food if u wanted to complain about anything u couldnhave said he was using a white chopping board instead of a brown or red one to cut cooked meat but just shows how uneducated u are in the hospitality industry

[@darrenstuart3907]

Although all the comments and memes about MPW and stock pots are highly amusing, in this day of influencers and paid advertisements he is one of the few people I actually trust. MPW is nothing if not brutally honest. He said it himself once, would he use stock pots in a Michelin star restaurant? No absolutely not, you are paying for the care, time and effort required to produce everything from scratch and the finest ingredients, but for a home cook or run of the mill restaurant they provide great flavour for the absolute minimum in hassle or cost and as he says it provides consistency which is key for a restaurant, he just isn't snobbish about it like a lot of other chefs would be.

[@onlyonemusic6607]

Think you forgot to mention the bit about the Michelin Stars at the beginning - just a small thing really

[@CooManTunes]

I WILL go to one of his restaurants in England. Someday.

[@이준남-n1l]

Didnt he close his restaurant upon retirement?

[@CooManTunes]

@@이준남-n1l He owns numerous restaurants, from what I've read.

[@lucasdobson8344]

I like how he cooks like we will at home

[@leonardoandwelio1687]

He is like the wise old wizard isn't he

[@LQ_1980]

“And 4, they pay me 5 million dollars to say this to all of you “

[@_ms.mannequin_]

Marco uses his hands to direct food like he's directing a symphony orchestra when he's talking.

[@krnxbabo]

Just curious. Did this guy you mean Marco was just very strict or just did not care for his students. Because a strict teacher doesn't mean it's a bad teacher.

[@romulus1981]

I dialled back on the red meat, put in some grilled fish with a side of creamy herb sauce and lightly poached it to perfection. That was my, steak a’poivre. It was my choice really, and if I am being honest, I prefer eating red meat.

[@darkgenie3167]

The amount of insecure stuck ups in the comments I swear.. “there’s a person who knows better than me noooo this can’t beeee I’ll just regard his methods as unprofessional without even explaining whyy”

[@IAMME000]

LOL, you mean Gordon Ramsey? Marco was actually his teacher

[@inomineideinostris6667]

LEGEND THE GOD FATHER OF COOKING

[@kirktoufor5991]

Sadly he confirms how shitty the knorr bullion cube products are when he asked the audience " you can't even tell I used it, can you ? ". Translating to Knorr is just as salty as salt

[@bshthrasher]

No, he said that because Knorr is actually good for seasoning and doesn't taste like some weird chemicals.

[@velosouk]

You'll never use this products to produce a sauce, a classic sauce that goes in the plate but, as a starting base for a traditional british gravy or bouillon for poaching, a base for a soup or something less refined no problem at all. Yes, you will see this products in 5 stars hotels and even Michelin star restaurants. You just need to learn how to use them, how & when !

[@dmitriboukalov]

Marco doesn't need an introduction.

[@jars0023]

I'm currently watching this on my sofa with the lights turned low with a koors stock pot next to me for company.. It's my choice.

[@ComedyLove28]

He isn't (quite) as intimidating when he is brandishing a wooden spoon compared to his usual 10" chefs knife

[@whynottalklikeapirat]

Quite a few people experience significant cognitive dissonance when their own notions of greatness collides with alternative realities. This may say more about them, than about actual greatness and actual reality. Marco is just formally a great chef. You look at cheap shit ind your cupboard and you experience difficulty connecting those two dots. Since you are NOT the one with a life time of successful cooking at the forefront behind you - could it be that YOU are missing something? Which is actually more likely? Could it be that Marcos understanding of and ideas about food extend beyond the Michelin madness that he left behind? Could it be that he finds relief in speaking about simple things and everyday cooking? Could it be that he applied that fascination even at the top of his game? Could it be that there are things about cooking which is not about haut cuisine that he would rather endorse or communicate? Could it be that he is saying lets only be food snobs when there is a good qualitative reason? Could there is about a hundred reasons for doing things in a kitchen that escapes you, if you haven't tried to make a living out of being in one from the lowest to the highest of them?

[@queefy1731]

This is THE comment I was looking for, well said.

[@methyod]

could it be that after years of the fine dining game, working as a 3 michelin star chef, he decided he was working too hard for the amount of money he was making considering his options, and decided to make the right decision for himself and his family?

[@zaurkrixium]

being a chef doesnt mean ur of his skill level

[@kai_johnsonn]

But isn't there a reason why Michelin chefs don't use Knorr stock replacements?

[@tylerchambers6246]

Yeah. The reason they don't use Knorr in those restaurants is because they have a kitchen churning out 500 chickens a day, and that allows them to collect enough drippings from the hundreds of portions they serve and then use those drippings for stock. There is no way to replicate that in a home kitchen unless you're also making 100 chickens that day. So your options are either buy Knorr or a similar product, or cook a stock for literally the entire day because that's what it takes when you can't collect the drippings from hundreds of chickens. No home cook is going to spend hours upon hours upon hours just making the goddamn stock for something, especially when none but the most highly developed palates could even taste the difference.

[@toonu]

You're of course spot on. I guess my comment was just my initial reaction at seeing MPW use stock cubes that's all. I use stock cubes for things like soup where having on hand veg' stock is a bit expensive and a bit extra work when it's just feeding family. So yea, I'm not against the things :) I was just surprised.

[@pokerslob8175]

He gave 3 reasons why he uses Knorr, sadly he left out the most important reason. He's paid to use it.

[@martyndaly1539]

He's allowed to make living. And I think he actually believes in it too so why wouldn't he endorse them?

[@AlcatrazPornSociety]

He used to use powdered stock to season meat when he was a Michelin starred chef back in the day.

[@martyndaly1539]

***** precisely. He believes in it. Before you judge him why dont you try it. One seasoned with salt and pepper, one with the stock paste as you can see him doing on here somewhere with steak.

[@OneBigRetard]

He has ALWAYS spoken up for simple cheap supermarket sauces and things. Not when he is cooking three stars granted.

[@zone07]

You'd be surprised how many chefs use Knorr products in their restaurants. They often use beef, chicken and vegetable bouillons. Only idiots that don't how to cook or don't know anything about working in a kitchen would criticize a chef for using them. And he has admitted to using such bouillons in his Michelin starred restaurant.

[@PoundcakePatsy]

This is the peak, this is the pinnacle. Here he is just banging on about Knoor while simultaneously trying to suggest renowned fine dining recipes need copious amounts of stock cubes to an audience of food snobs. Actually amazing, what a man. I've reached the end of my Marco journey.

[@jamesoller4900]

Thank you Chef

[@Garanon5]

MPW is the best thing that could ever happen to Knorr.

[@LectroBer]

Glad that Knorr plug happened

[@jodo7814]

I know people always meme on him for constantly promoting knorr, but that stuff actually tastes really good lol. Been using their chicken stock for years.

[@rcg7262]

Does he have a restaurant in knorrway?

[@roman14032]

he uses buollion power to season his au pouvre, most chefs would frown mightily on that, but i like it, its ballsy and speaks of independent judjment

[@jackiefreeborn2563]

You can see his Global on the table

[@77cocopop]

When did god say that and to whom?

[@melancholy5131]

I really don't get Marco. One of the greatest chefs ever and for the last few years he's advocated using stick cubes for everything.

[@simonkentons1719]

My choice.

[@sushiking56]

as soon as i saw that knorr symbol in the corner i just knew

[@93hothead]

Guys the people memeing it up with the knorr stockpot jokes came from all his commercials where marco always says use 3 but then he adds like 2 more.

[@FrozenCappucino]

Singapore? i cant believe i missed this!

[@kasekeksdeluxe6529]

try it with Maggy Powder

[@bshthrasher]

Yeah, it's great too :)

[@snofootball5257]

He uses knorr products because 1 he is sponsored by them which does involve money but he has always wanted to be sponsored by them because he likes there products it’s not always about the money

[@aquistou19]

What's the name of the introductory jazz song?

[@happyliver462]

Knors excellent, sorry it doesn't have diamond dust or good flakes in it you tools.

[@OscarMartinez-uf3th]

If you do not like knorr dont use it you can make your own

[@TheReReRetard]

Love Knorr products and Marco as well. BEST.CHEF.EVER!

[@thetimmyford]

But why is the majority of this video out of focus?

[@pomo5103]

if it taste good at the end, then its good

[@blus3r]

No one told me to watch this video, it was my choice!

[@Marauder1981]

I don´t get it. MPW goes mad about frozen eel but then uses KNORR?! WTF?!

[@MartiniBlankontherest]

It is said that every time he wisks his hands while talking. The soul of an apprentice is relieved of its duty.

[@zeldasmith6154]

MSG provides great umami. It got a bad wrap. Happens all the time in the competitive corporate arena.

[@jody024]

Balls of Knorr going out and actually tell people he uses Knorr products.

[@riglodawnstar41]

Jesus lots of 3 starred chefs who know better than marco in the comments.

[@tkphat13510]

respect!!!

[@carrieresammy]

You can’t judge a man for going to work for his family

[@baffinjigger6223]

How is it any different than an athlete having a sponsor? As a chef you would do anything to have that opportunity.

[@acoustic5738]

I suppose that all those talking shit about him already have gotten 3 M. Stars, right?

[@davidtough6553]

Technical ability without palette, passion and creativity is worthless and vice versa

[@cdreyes81]

I'm going to have to try this knorr method

[@junkrat1]

"I'll teach you how to cook the knors stockpot"

[@frankdiscussion2069]

Unilever also makes soap

[@gjaeigjiajeg]

question: isn't knorr products full of msg/flavour enhancers?

[@saitama3150]

The purpose of this is to deliver a message : blame your lousy cooking skills (technical abilities) Not the knorr cubes 😂

[@bassbdl]

I'm pretty sure 2 is a higher number than 0, so that means 2 people care and not 0.

[@emantrooper4009]

Title:THE IMPORTANCE OF KNORR STOCK.

[@sallybug2325]

Chef Gigi Mon Ami worked with Gordon Ramsay when he was Sous Chef at Marco Pierre White's Michelin rated "Harvey's " restaurant in Wandsworth Common, U.K. Gigi wrote about it in Moon On A Platter, but she also taught Culinary Fine Dining @ JobCorps- and said Gordon actually was very nice to her; kind of looked after her in Marco's kitchen cuz he had hired her as a joke; she was the only girl in the kitchen, late 80's Ever since then, kind of a soft spot for Ramsay- thats the way European kitchens were in the 80's and into 90's before everything was PC

[@jscooks1995]

one that follows HACCP AND

[@riproaringanus]

This video makes me want peppered steaks again

[@funkymunky]

Ricki Cowin Buy steak. Buy pepper. _Voilà_.

[@lokmanhakim9240]

Now knor get use in the many hotel in asian

[@nikonikojin]

what kind of chef cooks with gloves

[@PeterParker-bl9ex]

he's not a chef, he cant fucking cook for shit

[@SilhouetteJudas]

@@PeterParker-bl9ex First part is (kinda) true, second not so much

[@MalakianM2S]

Maybe you're a chef, but obviously a very childisn and envious one.