It’s also great when he relaxes in his demeanour and actually replies to the interviewer. It’s a real treat to watch someone who was so young have such a command of chefs and food knowledge
When I clicked on this video, a Gordon Ramsay ad played where he extols the virtue of a Triscuit cracker, unintentionally further underlining who the Sigma chef is of the two.
Young Marco's ego was simply delectable. As he got older, he eased into this kind of "funny asshole-ish mentor" kind of vibe to really show us where Gordon got his persona from, but Young Marco is just raw and totally full of the confidence his talent had earned him lol.
This is actually a thing in cooking. When frying an egg from a cold start, wait for the butter/oil to sound like "applause" then kill the heat this will usually result in a fried egg done over easy. You can either let it sit in the pan and continue cooking to the desired fried/cooked type or flip it for a fully cooked egg. If cooked over easy in this method it does exceedingly well with gooey insides with a crunchy rim/bottom as a topping for rice bowls, toast and more. ALWAYS SALT WHILE COOKING! -love, chef of 3 years so far
Marco could have easily been a successfull actor if his cooking carrier didn't work out. He's such a menacing & ominous aura that's really hypnotizing & awe inspiring. I could listen to him talk for hours. I really love his food or life advice analogies. He's so full of wisdom & knowledge & has a very sophisticated, eloquent philosopher approach to everything. That's probably why you think of him as Evil Gandalf, lol.
I do not like fine dining. I have terrible taste in food. But I absolutely love watching people who are masters at their craft. Fascinating to me. This is a great example.
Lol most "fine dining" is just pretentious overpriced foods, a lot of the best foods they wont serve because a lot of the best food is simple and cheap
@enterpassword3313 NONSENSE. If you eat at a restaurant run by a Michelin-starred chef, you can taste the superior preparation… even if something as simple as mashed potatoes (Joel Robuchon) or gnocchi (Gordon Ramsay) or roast chicken (Thomas Keller) .
@@electrictroy2010 im sure you can taste the difference compared to an average chef, but its still overpriced pretentious food. Plus most fine dining isnt michelin star level. Nice work missing the point lol...
@@electrictroy2010 plus that guys mashed potatos are easy to make, basically just use more butter and milk. In a blind taste test i doubt anyone could tell the diffeence between him or myself making it.
@@electrictroy2010 tbh i actually think my mash recipes are waaaaay better. Use roast veggies and lightly fry them in butter before mashing and adding the milk.
@@oliverowsNo, MPW was the youngest chef at his time to earn a Michelin star and that was back when it was far more difficult to earn one, now it's barely a challenge for a professional chef.
What makes Marco so respected among cooks is that he didn't had to do all this prep. He won a Michelin and continued to SO much prep, and SO perfectly - while most chefs will delegate as much as possible and will have specialists to do certain things, Marco was a master at all the "menial" prep and butchering tasks. I've been practicing knife skills since I'm 6 or 7 years old, and I almost cut myself trying to chop an onion his way, thinking I wasn't a "domestic cook" after all - ouch.
I'm a professional meat cutter, and I've done it 10 years, and its basically the only aspect of what he could do that, I can do, which baffles me, I couldn't imagine also mastering cooking and all the other stuff on top of meat cutting/butchery.
@@Joeyisagonnawin The thinner the blade the more sharpness. That's why razor blades are so sharp. I try to sharpen my cooking knives after every use, and they still can't do what he's doing lol. Might have to get me a thinner blade knife too
@@amplituhedron5582 you mean like the sharpening stone under running water thing? I only use a basic sharpener tool where you drag the knife through. But only very subtle cause if I put too much pressure it will grind down the thin edge and basically sharpen it all over from scratch
The onion cutting speed without looking was one of the least impressive skills he had, honestly. Most chefs and cooks I’ve worked with were at that level if they’d been in the industry for long enough. All about getting the hundreds, thousands of hours with the knife. I’m more impressed by the lack of waste in his fish breakdowns. A much less flashy skill but one I’m sure saved him quite a bit of money over the years. Those ounces add up.
He grew up fishing and cleaning and preping fish since he was a child. the joke is Marco traveled all of europe just with his fishing licince because he never got a drivers.
@@Bluedemonboy87Wait, really? Omg, I just looked it up & it confirmed in an interview that he never got one & only can drive cars with automatic gear off road with his range rover along the countryside. That would explain the footage of him in the passenger seat while being chauffeured to a supermarket. A german michelin starred chef called Tim Raue also never doesn't have a license. I wonder if he too uses Knorr Stockpots... Imagine if Marco got stopped by the police for driving without a license at night: Marco: "I didn't run that granny over while cruising 60mph / 100kmh through a pedestrian area, that granny chose to be ran over by my SUV, it was her choice officer." lol
I agree. I already could cut without looking while in my 2nd apprenticeship year. Once you internalize to always keep your thumb behind your fingers, it's really not that impressive, unless to people who can't even boil an egg maybe. The way he slides through that turbot in mere seconds is a true testament to his level of professionalism & expertise. But even if someone wear to be a bit unprecise in their fish fileting, you could always scrape out the bones with a spoon & save those scraps for a mousse or pasta filling for example. That's 1 of many other reasons why working in the culinary industry can & never will be a 9 to 5 office job where you clock out at the same time each day. If you truly want to become a pro level chef, you have to put in thousands of hours to truly master your craft.
THE CLAW! I remember being taught this by a chef during work experience, he was such a fucking legend. 2 years of culinary classes and that dude taught me more in a week. Me "How do you cut so fast without being worried you might slice your hand open" Head Chef "THE CLAW!!! They didnt teach you that?" Me "Huh?" Head Chef "THE CLAWWWWW!" I loved that guy xD
Prett sad, i took a course once and they taught it. I knew of mimic UA-cam early cooks but still. Cutting i can do, the whole job im not made for sadly, not talented enough.
I learned the claw from a tv show and it was then reinforced by watching Gordon Ramsay's youtube videos. This was like a little more than 10 years ago and I still have the knife I originally started cutting with. The claw is very very important, I can't believe they never taught you that in 2 years of culinary classes.
To say he doesn't look much he is quite an intimidating guy with that stare met lots of guys who are the same not to mention he's got a sharp knife in his hand lol
I would do this at chipotle all the time. It's such a power move to look someone in the eye and cut food at super fast speeds. The difference between me and Marco however is that I wore a cut glove, and he doesn't. He's a legend.
I’ve been a cook for 7-8 years now and I can go pretty fast and do different cutting styles but not at his speed with his level of finely chopped. Iam pretty good, I have had older cooks laugh at me for Going old school and working on my knife skills rather than working with a machine of some type but Marco whites on a level I still barely understand. You’re right about it being a power move though, while two folk were waiting on a machine to be free I did half the prep needed for the dishes in question. It got to the point, at one job people saw me with a 50 pound bag of onions and never questioned if I was doing the right thing. By the end of the first year I had 5 new hires acting like I was their boss and asking me for help or advise.
@@RomanvonUngernSternbergnrmfvusyou could easily do it if your knife was sharp enough. It isn't difficult once you have the basic knife skills honed, but anything but a razor sharp knife will detract from the result.
You only get this good when you're as obsessed and worked as much as him, he did like 12 hour days every day of the week. He lived in his restaurant he was his restaurant it was incredible how much he commanded.
He built up his mechanical skills at the hotel his dad used to work in as a chef, back when he was still a teenager. That's where he got all his speed from because they were doing entire banquets.
@@andrewcharlton4053 He also only had 1 day off which was sunday. And in the full interview of the first clip, he would also say that most of the time he would go drinking with the boys on saturday & stay in bed most day during sunday. Sleeping off his hangover & his exhaustion. No wonder he got slightly mad over the years & eventually sold his soul to Knorr... lol
MPW inspires me like no other. His passion, his drive, his determination. I apply his wisdom from the kitchen to my art/music. It's all the same creative energy 💗
worked in a kitchen where the chef with the best knife skills chopped the tip of his finger off. Never been impressed with someones fast knife skills since. Accuracy and a reasonable speed is enough
@@RomanvonUngernSternbergnrmfvus oh totally... I mean it's a big plus to be able to get something done in a hurry - and it's something that is extremely rare. But it's not desirable to me in the least, it's a circus show. If you are prepared, and effectively using your time, you don't need to be crazy, or flashy at all. You can do everything at a reasonable pace, like clockwork, not doing anything in a remarkable way, but it all comes together perfectly timed. I don't need to cut my chives in 2 seconds, I can take 15, because I know when I have 15 seconds, and then I'll take that time. Squeezing in your knife work just begs for hospital visits.
@@Tlilancalqui if everything worked like clock work then we wouldn’t be human. Life happens, larger than normal influxes of people come, stuff break or goes bad, only one thing in certain in the service industry: that nothing is 100% and everything goes wrong at some point. It’s all just 3 kids in a trench coat pretending to be a adult who mostly just feed children larping as adults.
claw your fingers on the food item (three on top and two behind), angle the blade slightly away from your fingers so it will always fall away, not toward. never lift your knife above the height of your fingers. Your curled fingers will stop the body of the knife and direct it downward, your finger tips are safely curled away. Easy, once you get into the habit of it.
Finesse with speech, finesse with skill of a chef, finesse with the kitchen knife. He is like Brando, Boris Karloff, Bela Lugosi and at the same time, philosophical, precise. Marco gave Paulie technical expertise in cutting garlic. He is direct, outspoken, and a very high caliber Chef at it's finest in Culinary Arts.
This gave me a self esteem boost knowing I can do most of this stuff at most of this speed. I've been in kitchens for 14 years, I have the skills, just a lot of knowledge to acquire.
The mind boggles when you think about how hard he would've needed to work to get so good so young. Extreme focus, discipline, patience and obviously a laser sharp desire to learn from the people he was working for. You can completely forgive him for his attitude. He earned the right.
Used to do this all the time when cooking, you could strike up a conversation, pay no attention and go through a box of mushrooms or onions before you even noticed you were bleeding heavily, good quality knives....
"But I'm a home cook now, not a professional cook"
*Cuts a garlic at lightningspeed*
Yeah…. Home cook my ass. Like an ex rocket scientist or an ex boxer. What skills!
The facial expression made it 10,000x times better 😂
This so much 😂
One of the best chef jokes ever. “But I’m a home cook” deserves its meme status.
Cuts Knorr stockpot at light speed
He sliced that garlic thinner than Paulie did with the razor blade in Goodfellas
🤣
It's a good system
Now go home and getchya fuckin' shinebox
Yea well Marco was a made man and Paulie was not
@@TehUltimateSnakethat was funny. But I'm really beginning to hate you "shinebox" commenters. Lol
how would it look if it were bruised?
"it'd be red, it'd be bruised"
this was so funny
I was thinking purple.
@@KE-yq2egthat’s for red meat!
It’s also great when he relaxes in his demeanour and actually replies to the interviewer. It’s a real treat to watch someone who was so young have such a command of chefs and food knowledge
This is truly a human who only has trust himself. He’s not teaching people to be like him. It’s kind of sad actually.
When I clicked on this video, a Gordon Ramsay ad played where he extols the virtue of a Triscuit cracker, unintentionally further underlining who the Sigma chef is of the two.
@@JRRob3wnI mean Marco Pierre White did peddle Knorr stock pots for quite a while
@@squatchjosh1131 True, but some of those recipes are legitimately good and it’s a FAR cry from peddling awful crackers.
Tell me you dont see him in Gordon Ramsay?
He's obviously learned a lot from working under Marco@@bochapman1058
Young Marco's ego was simply delectable. As he got older, he eased into this kind of "funny asshole-ish mentor" kind of vibe to really show us where Gordon got his persona from, but Young Marco is just raw and totally full of the confidence his talent had earned him lol.
I agree. MPW simply just aged like fine meme. It's his choice obviously.
@csmlouis Yes, definitely aged like a fine meme🍷👌
@@DuSeun He's gone a bit odd. He's developed a pseudo-philosophical approach to cooking where you're not really sure if he's taking the piss or not.
@@HughRogers609 Whether he's taking the piss or not, it's your choice.
I fuckin lold 🤣🤣🤣@@robbieguh
"But I'm a home cook now, not a professional chef"
*Proceeds to vaporize onions/garlic with his gaze*
Marco: _now a home cook. is eligible for Master Chef._
Gordon: 👀💦
@@MansMan42069😂😂
@@MansMan42069Gordon: "Why do I hear boss music?"
By vaporizing the onions and the garlic, he removes the water content..
Now that was a good laugh...thanks dude. If you think of it, the gaze wasnt even on the onion, which is even more amazing
1:15 he chops with such speed and force that the caption thinks it's applause
No, it's so impressive the captions are telling you to clap.
This is actually a thing in cooking. When frying an egg from a cold start, wait for the butter/oil to sound like "applause" then kill the heat this will usually result in a fried egg done over easy. You can either let it sit in the pan and continue cooking to the desired fried/cooked type or flip it for a fully cooked egg. If cooked over easy in this method it does exceedingly well with gooey insides with a crunchy rim/bottom as a topping for rice bowls, toast and more. ALWAYS SALT WHILE COOKING! -love, chef of 3 years so far
That's actually hilarious
😂😂😂
Hahahaahahahajajahahahahahahauaahah
In the late 80s footage he’s so softly spoken yet was a total lunatic at this point!!!!
The only kind of lunatic people would tolerate is a well versed one, and so he was.
i think he just had more of an ego at this point in his career
Fame and ego hold a lot of power.
The calm one's are the scariest.
He's like an evil gandalf, always speaking in riddles
🤣🤣🤣
Marco could have easily been a successfull actor if his cooking carrier didn't work out. He's such a menacing & ominous aura that's really hypnotizing & awe inspiring.
I could listen to him talk for hours.
I really love his food or life advice analogies. He's so full of wisdom & knowledge & has a very sophisticated, eloquent philosopher approach to everything.
That's probably why you think of him as Evil Gandalf, lol.
Evil? Madam, he is a wizard.
😂😂😂 evil Gandalf! Dude just stop it 🤣🤣🤣🤣
Evil? Why?
I do not like fine dining. I have terrible taste in food. But I absolutely love watching people who are masters at their craft. Fascinating to me. This is a great example.
Lol most "fine dining" is just pretentious overpriced foods, a lot of the best foods they wont serve because a lot of the best food is simple and cheap
@enterpassword3313 NONSENSE. If you eat at a restaurant run by a Michelin-starred chef, you can taste the superior preparation… even if something as simple as mashed potatoes (Joel Robuchon) or gnocchi (Gordon Ramsay) or roast chicken (Thomas Keller)
.
@@electrictroy2010 im sure you can taste the difference compared to an average chef, but its still overpriced pretentious food. Plus most fine dining isnt michelin star level. Nice work missing the point lol...
@@electrictroy2010 plus that guys mashed potatos are easy to make, basically just use more butter and milk. In a blind taste test i doubt anyone could tell the diffeence between him or myself making it.
@@electrictroy2010 tbh i actually think my mash recipes are waaaaay better. Use roast veggies and lightly fry them in butter before mashing and adding the milk.
This guy could've played Hannibal Lecter
No, Hannibal Lecter could have played Marco
Yup yup
I ate his liver with Knorr chicken stock pot
@@danshaggy292lol
I just love the comment section of the vids
Youngest winner of the Michelin star. I read his autobiography. Recommend. He's inspiring.
Aiden Byrne is the youngest Michelin star chef
And then gives them back because, well, he's authentic.
Third youngest.
@@oliverowsNo, MPW was the youngest chef at his time to earn a Michelin star and that was back when it was far more difficult to earn one, now it's barely a challenge for a professional chef.
@@AllenHanPRAnd the best.
"But I'm a home cook now, not a professional cook" *fires M16 machine gun*
HAHAHAHAHAHAHAHAHAHAHAHAHAHAHA
"I'm a home cook now, not a professional cook"
Proceeds to slice a single clove of garlic 150 times in 3 seconds while staring down the camera
This scene never fails to make me laugh 😂
There might never be another Marco
“It was his choice to cry, not mine”
What makes Marco so respected among cooks is that he didn't had to do all this prep. He won a Michelin and continued to SO much prep, and SO perfectly - while most chefs will delegate as much as possible and will have specialists to do certain things, Marco was a master at all the "menial" prep and butchering tasks. I've been practicing knife skills since I'm 6 or 7 years old, and I almost cut myself trying to chop an onion his way, thinking I wasn't a "domestic cook" after all - ouch.
I'm a professional meat cutter, and I've done it 10 years, and its basically the only aspect of what he could do that, I can do, which baffles me, I couldn't imagine also mastering cooking and all the other stuff on top of meat cutting/butchery.
@@keithfilibeck2390 how often do you eat steak?
You can't learn and master the knife without spilling blood. Spilling blood makes you cautious not to do it again.
He mentions in another vid that you can use a grater to get a finer "cut" on say an onion. Man is he impressive, the Human Cuisinart.
That paragraph made no sense whatsoever good job
You can see how this guy made Ramsay cry, you wouldn’t want to screw up in his kitchen.
Ramsay chose to cry
@@darkmiku2483 It was his choice to cry
Only chef he never broke was Richard Neat
Now we know how he made Ramsay cry; cutting piles of onions at the speed of light.
You would cry too if someone would slam your hands on a hot oven door 😅.
It’s difficult to truly comprehend how sharp a knife has to be to even allow someone to chop veg that fast.
It doesn't necessarily need to be sharp. It helps, but what's more important is that it's a thinner blade.
@@Joeyisagonnawin The thinner the blade the more sharpness. That's why razor blades are so sharp. I try to sharpen my cooking knives after every use, and they still can't do what he's doing lol. Might have to get me a thinner blade knife too
you are ruining your knife sharpening after every use. use a soft board, be careful when cleaning and placing the knife. Dry them.
@@amplituhedron5582 you mean like the sharpening stone under running water thing? I only use a basic sharpener tool where you drag the knife through. But only very subtle cause if I put too much pressure it will grind down the thin edge and basically sharpen it all over from scratch
@@Joeyisagonnawinummmmm no, it needs to be sharp..
That scallop knife work is unbelievably fast for something so tricky
I can listen to and watch Marco all day...truly a living legend
“As you can see I’m chopping it *rather* finely”
He said calmly…
The onion cutting speed without looking was one of the least impressive skills he had, honestly. Most chefs and cooks I’ve worked with were at that level if they’d been in the industry for long enough. All about getting the hundreds, thousands of hours with the knife. I’m more impressed by the lack of waste in his fish breakdowns. A much less flashy skill but one I’m sure saved him quite a bit of money over the years. Those ounces add up.
He grew up fishing and cleaning and preping fish since he was a child. the joke is Marco traveled all of europe just with his fishing licince because he never got a drivers.
@@Bluedemonboy87 It shows, there is absolute confidence in those knife strokes, and an impressive economy of motion.
@@Bluedemonboy87Wait, really? Omg, I just looked it up & it confirmed in an interview that he never got one & only can drive cars with automatic gear off road with his range rover along the countryside.
That would explain the footage of him in the passenger seat while being chauffeured to a supermarket.
A german michelin starred chef called Tim Raue also never doesn't have a license. I wonder if he too uses Knorr Stockpots...
Imagine if Marco got stopped by the police for driving without a license at night:
Marco: "I didn't run that granny over while cruising 60mph / 100kmh through a pedestrian area, that granny chose to be ran over by my SUV, it was her choice officer."
lol
I agree. I already could cut without looking while in my 2nd apprenticeship year.
Once you internalize to always keep your thumb behind your fingers, it's really not that impressive, unless to people who can't even boil an egg maybe.
The way he slides through that turbot in mere seconds is a true testament to his level of professionalism & expertise.
But even if someone wear to be a bit unprecise in their fish fileting, you could always scrape out the bones with a spoon & save those scraps for a mousse or pasta filling for example.
That's 1 of many other reasons why working in the culinary industry can & never will be a 9 to 5 office job where you clock out at the same time each day.
If you truly want to become a pro level chef, you have to put in thousands of hours to truly master your craft.
Came here to comment something similar. He cleans those scallops so efficiently it's almost unbelievable
“But I’m a home cook now, not a professional cook….” says MPW as he light sabres an onion.
With a light saber you'd do one massive swing to get one cut and the onion would be burned to a lump of coal.
Yeah get it right Herbert
@@einundsiebenziger5488A lightsaber is definitely more of a barbecue tool.
THE CLAW! I remember being taught this by a chef during work experience, he was such a fucking legend. 2 years of culinary classes and that dude taught me more in a week.
Me "How do you cut so fast without being worried you might slice your hand open"
Head Chef "THE CLAW!!! They didnt teach you that?"
Me "Huh?"
Head Chef "THE CLAWWWWW!"
I loved that guy xD
Prett sad, i took a course once and they taught it. I knew of mimic UA-cam early cooks but still. Cutting i can do, the whole job im not made for sadly, not talented enough.
Who was he? Jim fucking carrey?
Was your Chef Jim Carrey from Liar Liar?
My sous chef always quoted "The CLAWWWW" LOL
I learned the claw from a tv show and it was then reinforced by watching Gordon Ramsay's youtube videos. This was like a little more than 10 years ago and I still have the knife I originally started cutting with. The claw is very very important, I can't believe they never taught you that in 2 years of culinary classes.
the intensity in his stare, imagine him as an interrogator, you'd last about 8 secs before you spilled the info
To say he doesn't look much he is quite an intimidating guy with that stare met lots of guys who are the same not to mention he's got a sharp knife in his hand lol
and he would be doing the interrogation, staring at you without blinking while slicing onions..
Marco enters the room
“It was ME! I’m the one who forgot the Knorr stockpot!”
@@Glee73your "onion"
You can give me the information I require, or not, its your choice
Dude makes onions cry when he looks at them
The speed he gets through those scallops is astonishing
I would do this at chipotle all the time. It's such a power move to look someone in the eye and cut food at super fast speeds. The difference between me and Marco however is that I wore a cut glove, and he doesn't. He's a legend.
I’ve been a cook for 7-8 years now and I can go pretty fast and do different cutting styles but not at his speed with his level of finely chopped. Iam pretty good, I have had older cooks laugh at me for Going old school and working on my knife skills rather than working with a machine of some type but Marco whites on a level I still barely understand. You’re right about it being a power move though, while two folk were waiting on a machine to be free I did half the prep needed for the dishes in question.
It got to the point, at one job people saw me with a 50 pound bag of onions and never questioned if I was doing the right thing. By the end of the first year I had 5 new hires acting like I was their boss and asking me for help or advise.
... legend*
And you worked at Chipotle…
@@RomanvonUngernSternbergnrmfvusyou could easily do it if your knife was sharp enough. It isn't difficult once you have the basic knife skills honed, but anything but a razor sharp knife will detract from the result.
@@fakechuck7659 some yes and some no, some of the stuff I only learn about every couple of years at a new job.
0:18 No sound and no context. Bros going in 🍖 🥊
You only get this good when you're as obsessed and worked as much as him, he did like 12 hour days every day of the week. He lived in his restaurant he was his restaurant it was incredible how much he commanded.
He was doing 16+ hours six days a week for years. Brutal
He built up his mechanical skills at the hotel his dad used to work in as a chef, back when he was still a teenager. That's where he got all his speed from because they were doing entire banquets.
jesus man the dedication
No thanks.
@@andrewcharlton4053
He also only had 1 day off which was sunday.
And in the full interview of the first clip, he would also say that most of the time he would go drinking with the boys on saturday & stay in bed most day during sunday. Sleeping off his hangover & his exhaustion.
No wonder he got slightly mad over the years & eventually sold his soul to Knorr...
lol
“What would it look like when it’s bruised”
“It’d be bruised”
It's a skill, not a talent, it comes with repetition. This man has probably chopped more onions than the entire chat section
When you hear about automation taking over, I imagine Marco being that automation. The guy is a fucking machine!
Years ago, seeing his method for a finely chopped onion was an absolute revalation.
Marco's onion could basically be spread like butter.
Very true, looks like a spread.
Love to watch anyone who is a master of their craft
‘But I’m a home cook now, not a professional’
- delivered deadpan staring at the camera while slicing a garlic clove into rizla thin slices 😂
"But I'm a home cook now, not a professional cook"
*disassembles the garlic at the molecular level while making intense eye contact*
You can see where he cut the garlic he actually cut his finger knuckle slightly. Nice bit of skin in his garlic.
this guys unpredictability is fascinating. Fun to watch, never know whats gonna come out of his mouth, and usually its Pure honest gold
MPW inspires me like no other. His passion, his drive, his determination. I apply his wisdom from the kitchen to my art/music. It's all the same creative energy 💗
4:13 snappin bones with his bare hands forrr
By seeing only the mark's on it fingers I know cut himself a lot trough out the years
worked in a kitchen where the chef with the best knife skills chopped the tip of his finger off. Never been impressed with someones fast knife skills since. Accuracy and a reasonable speed is enough
Okay, so you’re still impressed when someone has fast knife skills.
Worried. There's fast and then there's crazy.
@@Tlilancalqui that’s thing thing with Marco he has both, anyone can be fast without accuracy but to be fast and precise is something rare
@@RomanvonUngernSternbergnrmfvus oh totally... I mean it's a big plus to be able to get something done in a hurry - and it's something that is extremely rare. But it's not desirable to me in the least, it's a circus show. If you are prepared, and effectively using your time, you don't need to be crazy, or flashy at all. You can do everything at a reasonable pace, like clockwork, not doing anything in a remarkable way, but it all comes together perfectly timed. I don't need to cut my chives in 2 seconds, I can take 15, because I know when I have 15 seconds, and then I'll take that time. Squeezing in your knife work just begs for hospital visits.
@@Tlilancalqui if everything worked like clock work then we wouldn’t be human. Life happens, larger than normal influxes of people come, stuff break or goes bad, only one thing in certain in the service industry: that nothing is 100% and everything goes wrong at some point.
It’s all just 3 kids in a trench coat pretending to be a adult who mostly just feed children larping as adults.
Can you imagine him telling you once how to open that scallop and then fucking it up? He would kill you.
Marco is the Final boss of the cooking world
Jeremy Allen White’s The Bear character has to be inspired by Marco
For some reason this man intimidates the shit out of me
It's the knife skillz.
No shame in that. Marco could intimidate rocks.
Needs moar 𝓚𝓷𝓸𝓻𝓻 *Stock Pot.*
Look at the young line cook at 4:10 observing. I wonder where he is now.
It was his choice to cry
the guy who was looking at marco chop meat at 3:59 is going somewhere in life
This is one of my favorite clips of all time.
This man is pure skill and insanity, so finely contained it pops out as little bubbles left right and center, sometimes together, sometimes alone.
When you have as much experience as him it become muscle memory..
Muscle memorise Marco pierre white not the other way around
It's not even that. Your fingers lead the way. The knife follows your fingers.
i've been cooking for 10 years.. i mean yeah that's part of it but it just becomes second nature over time @@Kurdent1
In that first scene, I was expecting him to raise his hand to point with a bleeding finger
claw your fingers on the food item (three on top and two behind), angle the blade slightly away from your fingers so it will always fall away, not toward. never lift your knife above the height of your fingers. Your curled fingers will stop the body of the knife and direct it downward, your finger tips are safely curled away. Easy, once you get into the habit of it.
Always have a sharp knife, otherwise you're crushing and bruising your product rather than slicing
@@narhwallord6985 sharp knife is a given! a dull knife is useless - and dangerous
"no need to look if you know where the blade is"
Everyone at home proceeds to lose a bit of their finger.
"That's because they don't have the understanding which is required."
Marco is the best there ever was.
This man is a national treasure. It would be fascinating to hear him pontificate about any subject
Finesse with speech, finesse with skill of a chef, finesse with the kitchen knife. He is like Brando, Boris Karloff, Bela Lugosi and at the same time, philosophical, precise. Marco gave Paulie technical expertise in cutting garlic. He is direct, outspoken, and a very high caliber Chef at it's finest in Culinary Arts.
"I didn't cut those veggies, the knife cut those veggies."
“But I’m a home cook now, not a professional” -Marco, staring into your soul while julienning onions faster than professionals
DUDE IS A FUCKING ARTIST
This gave me a self esteem boost knowing I can do most of this stuff at most of this speed. I've been in kitchens for 14 years, I have the skills, just a lot of knowledge to acquire.
I could watch young marco cook and talk for literal hours.
Dude staring into my soul as he chops garlic like he knows I'm a vampire.
lol
Loving your work Marco x
how did he shuck faster than a shucker? that's ridiculous. but Marco is one of the best sooooo
"But I'm a home cook now, not a professional"
*Activates full-auto*
The speed and accuracy with which he breaks down that pig knuckle is truly astonishing.
His ability to create flavors is what really makes him great. Most people can chop, dice, and mace like this.
Now I am wondering how many millions of onions Marco chopped in his life
maintains eye contact while chopping onions so as to not cry and assert dominance
Mesmerizing blade skills... MPW: chef by day, ninja by night.
The way he skids that knife across the cutting board will haunt my dreams forever.
The onions didn't even realize that they were chopped 😂
A good sharp knife is the most important thing for cutting like this
This home cook guy sure is in a lot of videos for some reason.
I swear, he looks just like Dennis from It's Always Sunny in Philadelphia lol.
6:04 turns solid onion into liquid onion
Every word that comes out of Marco's mouth sounds like a movie one liner.
"Drop in a cube of Knorr Stock Pot.."
He is like a terminator which has completed its mission goal and can’t die
6:18
"You've cut it finer than catering did."
"WHAT?!"
LMAO
Avoid tears when chopping onions by using a fan to blow away vapors or keeping the knife wet. Keep a container of water nearby and occasionally rinse.
Took me a few years, but it’s a skill you don’t forget. It’s pretty simple once you get it down really
It’s all about confidence.
The mind boggles when you think about how hard he would've needed to work to get so good so young. Extreme focus, discipline, patience and obviously a laser sharp desire to learn from the people he was working for. You can completely forgive him for his attitude. He earned the right.
In the first clip he looks away as he’s chopping and actually cuts his finger off but keeps going because he’s a warrior. What a guy
That onion was insane. Better than a grater 😂
One of the greatest ever. Feared and formidable.
3:11 I wish I’d have known this before I overcooked my salmon last night.
Feel like he’s one of the most experienced chefs alive.
This guy is the fucking boss in any Kitchen he happens to be in ever… insane cooking talent… oh boy are his knifes sharp and that onion is minced…
15 seconds is a lifetime.. Short and Sweet
Used to do this all the time when cooking, you could strike up a conversation, pay no attention and go through a box of mushrooms or onions before you even noticed you were bleeding heavily, good quality knives....
This dude changed my look of the word food to Art.
its crazy that Marco is demonstrating basic cooking skills... and it is amazing... any chef can do this silly..
All these methods have been worked on over generations, everything is about speed, efficiency and quality.
I'm more impressed he doesn't tear up cutting all those onions