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 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
@@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.
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.
Marco could've used a Knorr fish stockpot for Raymond's lobster terrine but he decided to go with the court bouillon to poach the lobster. It was HIS CHOICE.
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.
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.
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.
@@mrnumba154I mean it’s true and it isn’t. Way more modern techniques used today, but what they were doing was still cutting edge. Amazing techniques used to create multiple layers of flavour. So that’s why I wouldn’t say incredibly more complex, for sure more but it’s a different era.
@jackpower3316 To fair your you are probably right. I'd say these they have more elements on the plate so in totality the dishes are more complicated but the individual elements are quite simple.
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.
Haverys was not MPW's restaurant - he worked there and Nigel Platts-Martin allowed him some ownership and surrounded him with some amazing chefs e.g Howard and Ramsay. Personally, I preferred eating there when it became Chez Bruce under Bruce Poole.
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.
So brilliant this. Definitely watched other parts over the years. Assuming the 'taste with your fingers' bit is slightly outdated now lol. All about using 1 million spoons per service now
Amazing! Thank you mate. I think Marco is still underrated. Yes he made some weird stuff like the Knorr videos but hey, the man got bills to pay right? But just look at this! This is the real Marco. Don't underestimate him. Edit: I'm sure his character was the intention for the movie "The Menu". He actually said the same things, the same philosophy.
When the waiter served Marco the leeks and lobster dish, I always wondered if Marco would have said something if he didnt announce the dish... but at the same time, why announce the dish to the man that created the dish?
Most professional kitchens (even a solid American Dinner) have a convoluted process to ensure sanitation. What's shocking is that most people either over-clean or under-clean their kitchen. They spend a lot of time looking in the wrong places.
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
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.
Those stars actually meant quite a lot, and giving them back was not a decision he made lightly. You really should look up the full story if you think he didn't care about those stars.
I think those chefs have done amazingly in their career and country, but definitely, they didn't improve the culture of eating better and healthier in the UK they just fulfilled their pockets and dreams 🎉 love you beautiful people
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!
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
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
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
he wrote a book called White Heat, the pig's trotter recipe is in it. the lobster-leek terrine too but with langoustines i think. i have it as a .pdf file but not sure how to share it, youtube bans links.
I have them. His conversation with Albert Roux is the most insightful conversation he's had on screen. Better than any interview. Except for the Raymond Blanc, it's really good too. Then his conversation with Nico and Koffman. It's hard to upload the rest because you get copyright issues in more than 200 states. It's really strange because this is a show from the 80s so it should be for the public domain.
Thank you for uploading these. It’s fascinating to see Marco in his Harvey’s heyday.
gave them AALL back
Raymond Blanc: I don't think about dying yet
MPW: I think about it everyday
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
Marco didn’t have 3 stars at Harveys. Giving them back came much later
@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
@@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.
@@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.
@@ordelian7795 Well, whatever he used, the result was the same.
Always remember Gordon saying that Marco could close his eyes n dress a plate and it would be perfection
He said it would come out looking like a gucci bag and so true. He is the picasso of the culinary world.
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.
gordon eats marco for breakfast
@@masteredwinepps3955respectfully no he doesn’t. Gordon is phenomenal no debate there, but he is not as good as Marco
@@juniorolympian1 gordon better in business
marco better in everything else
Marco could've used a Knorr fish stockpot for Raymond's lobster terrine but he decided to go with the court bouillon to poach the lobster. It was HIS CHOICE.
Marco had legends as his assistants come on man.......At his level its his choice
The Knorr digs are getting a bit tired…
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.
Roger Avary reckons 4:3 is due a deserved comeback
Gordon's famous chuckle 12:44
And his beautiful smile 12:53
@@80sMeavyHetal and this was the last time in history
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.
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.
This!
Who ever posted this thank you so much
Wow I wish I could c more of him it's crazy how simple his dishes r yet so weirdly complex too I really enjoyed this thank u
Things have got incredibly more complex these days.
@@mrnumba154I mean it’s true and it isn’t. Way more modern techniques used today, but what they were doing was still cutting edge. Amazing techniques used to create multiple layers of flavour. So that’s why I wouldn’t say incredibly more complex, for sure more but it’s a different era.
@jackpower3316 To fair your you are probably right. I'd say these they have more elements on the plate so in totality the dishes are more complicated but the individual elements are quite simple.
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.
That's absolute crap, after a certain amount of time music becomes public domain.
@@JakeWilliams-c4j Yes 70 years AFTER the death of the musician.
Are the piano pieces played by Glenn Gould?
I spy a young Gordon Ramsay there too.
Love how he chase his dreams, he quit being a chef to make and stars in the Room. That movie was awesome.
What a brilliant glimpse of a snapshot in time, really appreciated.
that is so clutch, i was just looking for this series. God bless.
Haverys was not MPW's restaurant - he worked there and Nigel Platts-Martin allowed him some ownership and surrounded him with some amazing chefs e.g Howard and Ramsay. Personally, I preferred eating there when it became Chez Bruce under Bruce Poole.
these chefs create legacies. Pierre's trainers, into marc, marc into gordon, gordon onto so many others.
Gordon to Marcus Wareing 😊
This was on youtube, then it was gone. Now it's back.
Funny how the world works.
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.
2:41
The way he spins that bowl and then looks deadeye into the camera while it's spinning 😆
So brilliant this. Definitely watched other parts over the years. Assuming the 'taste with your fingers' bit is slightly outdated now lol. All about using 1 million spoons per service now
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.
An excellent upload. Thank you.
wow that terrine, amazing to watch. thanks so much for sharing this....
There we are.
He genuinely love his team, tough love does work.
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!
He’s got more than one book? I’d love to know which one it is
He pronounces Tagliatelle like Uncle Junior
Amazing! Thank you mate. I think Marco is still underrated. Yes he made some weird stuff like the Knorr videos but hey, the man got bills to pay right? But just look at this! This is the real Marco. Don't underestimate him.
Edit: I'm sure his character was the intention for the movie "The Menu". He actually said the same things, the same philosophy.
I love Marco and Raymonds relationship, theyre like rival siblings.
When the waiter served Marco the leeks and lobster dish, I always wondered if Marco would have said something if he didnt announce the dish... but at the same time, why announce the dish to the man that created the dish?
At this moment, he has amassed 10 years of classical cuisine.
Most professional kitchens (even a solid American Dinner) have a convoluted process to ensure sanitation. What's shocking is that most people either over-clean or under-clean their kitchen. They spend a lot of time looking in the wrong places.
It's astounding that he is 27 years old here.
Hair nets definitely weren't a thing back then.
Still aren`t in most restaurants
He was a perfectionist. He had his eyes close enough to every single dish that no hair was left on the plate.
It’s funny seeing Gordon in the background
one of the fines programmes about food and cooking ever made
Crazy. The leek, lobster, and caviar dish seems ahead of its time even today.
Get with the times, it was a dated dish by the late 80s/turn of the 90s.
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
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.
@@victorymansionsas long as you’re working in a kitchen, do whatever is best in your current circumstances
Those stars actually meant quite a lot, and giving them back was not a decision he made lightly. You really should look up the full story if you think he didn't care about those stars.
such a unique person, truly a legend
"Don't wait for me, darling - don't wait for me"
I'm not sure how good it was for Marco to touch his hair and touch the food.
You see, back in the time people were not such big wussies like now thats why noone cared all they wanted is to eat his food. Stop being a wuss.
The inspiration to so many chefs. Including Bourdain.
I hope you found yourself in Italy sweet child.
Marco cutting through the terrine like Arnie neeerrrr. Quick put that stringy stuff underneath and that green sh*t over it!
I think those chefs have done amazingly in their career and country, but definitely, they didn't improve the culture of eating better and healthier in the UK they just fulfilled their pockets and dreams 🎉 love you beautiful people
I find it incredibly hard to understand Raymond Blanc then and now in English. I speak fluent French
Wow young Marco 😊
1080p in that era was quite rare really.
Do you have any more of the Marco Cooks For series?
Marco Comes Back
To The Olive 🫒 Garden
Where He Was Fired For
Making Pasta Alfredo with
Real Cream and Romano Cheese 🧀
did he call the half a bulb of garlic shallots??
He aged horribly, but man he was handsome
marco pierre WHITE
Pls upload the rest.. will enjoy them until they get removed by youtube 😊
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!
Much appreciated.
Refreshing to see gordon is not sweari8ng and not full of him self.
Where are you finding these episodes?
Where did u find these
@@YasinFikriYildirim search “Marco Pierre white Harveys” on safari, then check Daily Mail
These have been on UA-cam for ages
Anybody else experience mild panic when that Screen Recording banner popped up 17:02?
He definitely used a generous amount of volleyball
Absolute fucking rockstars.. ⚡️
Love seeing Gordon in this, rushing, sweating, and the one being yelled at. The trotters are just the skin?
Yes just skin
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
Will there be an episode 3
is that not gordon at 5:18
caught my eye too
I'd want to be in Italy too, this man has class.
What kind of gas is used in kitchens such as this one for the torches ? I mean it has to be butane correct ?
This food would be awarded 0 starts today... i mean not even close to one!
Marco... Richot?? You should be selling that not cooking with it wtf.
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
this was filmed in 1989-1990, different times back then.
13.51 hits man
I’ve had hair like Marco. How did it not end up in that food??? It had to.
'always learn to taste with your fingers'
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
What does he say @ 1:37?
The lobster gets cooked in a court-bouillon
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
Billibili
Is that Gordon Ramsey I see?
No hair net or hat?
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?
Why is there such a long wait between the 2 episodes
@@flameguy3416 copyright issues
11:35 I tried to do that in a restaurant I used to work but chef got mad
Cause you were at TGI Fridays bro.
0:01 Turned my mouth into a desert.
Stuffed pig's trotter.... it's stunning Marco...no chips? Or Paxo? And some Bisto jus would complete the dish
Gordon looked 45 even at 21
Marco never really gelled with Raymond.
“No fingers, no food” 😂
Where did you find this footage?
Taste taste taste, in the meanwhile pretend to bully people.
Are these recipes available? It's hard to catch the ingredients, and YT's auto-translate isn't working.
he wrote a book called White Heat, the pig's trotter recipe is in it.
the lobster-leek terrine too but with langoustines i think.
i have it as a .pdf file but not sure how to share it, youtube bans links.
No fingers - no food!
I like Raymond.
It's strange that Marco seems not to like him much.
@@edpaterson3529more like a deference to his old mentor I think
The bad boy of the kitchen 😅
Where did you find this? Definitely should upload the rest
I have them. His conversation with Albert Roux is the most insightful conversation he's had on screen. Better than any interview. Except for the Raymond Blanc, it's really good too. Then his conversation with Nico and Koffman. It's hard to upload the rest because you get copyright issues in more than 200 states. It's really strange because this is a show from the 80s so it should be for the public domain.
God this man had an ego, you can see it all over him. 19:41 the clearest example
0:00 that's actually straight ethanol
I want to take the piss but once i see the skill passion ingredients and end result theres nothing but respect.
Mate thank you! Do you have the rest of the series?
his son ruined his legacy