@@SwissMarksman does that mean you can't judge a food because you never worked in a kitchen? have you ever judge a film, have you work in a film industry? have you ever judge a t-shirt someone wear, but you never worked in a t-short factory before
I love that Marco did a complete 180. He pushed hard in his early career but realized that there’s more to life and just making good food without it being perfect is all that matters. I’m lucky to have met him and hope he continues to inspire people.
Marco earned my complete respect by two simple acts. First, as a guest judge at amateur cooking competitions he was firm and strict but incredibly kind. He wanted people to love cooking and develop their passion, he fully understood these are mums and dads and teenagers who are there simply to be better at doing something they love and he didn't want to damage that in any way. The second was when he did a series of quick recipes using stock cubes. Basically they were extended adverts for Knorr and he was roundly ridiculed and derided by the industry. His response - "You cannot criticise a man for going to work. You simply can not do that." And he was absolutely right - a real man will do whatever it takes to provide a roof and food on the table for his family. You cannot belittle him for that.
I remember adam ragusea smugly shitting on him for it. Ever since i saw that one video i saw adam in a different light, and couldnt really enjoy his content as much anymore. Not that i particularly care about marco, just that one thing adam did made me look at all of his videos in a different light, and i cant not think of him as the incredibly smug "always proving something to someone" type of person.
To be fair, Marco was very abusive to Gordon, not just in words but also physically as he used to slam hot oven doors closed on his hands if he wasn't quick enough 😢.
As my former head chef said "You don't need a guide to know where to go, just ask people and we don't need them (guides and critique) to say our food is good. Let those who enjoy tell others." this is his pep talk after an influencer gave us a bad review because we didn't gave her a "discount" because she's an influencer.
wow talk about people who feel privileged, wise words from the former head chef 👏👏👏dont listen to the snobs who dont know anything, listen to real people
South park made a song precisely for people like you just described. Look up the yelper special. (It's extremely crude and gross if that sort of thing bothers you.)
While they may be less experienced than White, they’re certainly not amateurs, as the application requirement needs a masters degree in hospitality or something similar as well as I think 3 years of training in France and more years wherever they specialize in. Michelin inspectors that manage to get the job are likely even more qualified than just the base
@@warriordx5520 that is the bare minimum to apply, not the average inspector. If you only have a master's and 3 years, your chances of getting hired is essentially 0%
I entirely agree with Marco on this. I used to go to a guy named ricky for sushi. He had at the time recently moved to the dc area from tokyo. It wasnt the restaurant it was his omakase and passion for his craft that elevated the experience. He would text me and some other regulars when he was at the fish market to see if there was enough demand to do something special and fun on a small scale 😭 He moved to Michelin star restaurant its out of budget for me now😭😭😭
I simply believe Marco was at the point that he doesn't need other peoples approval to validate the food he makes. I will never doubt his passion for cooking and I truly understand his passion in creation as being forced to create the same old thing everyday is boring and stressful. I have a lot of respect for this master.
I had the honor of watching him cook last month at a small food festival, he had people cook along with him and then tasted all of their dishes and judged them. He was so incredibly nice and sincere to everyone, gave his plate he cooked to a young kid to enjoy, completely different to how you would've imagined him to be. Clearly he chose right as he seems happy while still being passionate about food.
I gave up Cheffing 7 years ago and never regretted it. My phone used to be full of photos of beautiful plates of food, now its full of photos of adventures with my beautiful family ❤
If you're taking pictures of food if you're THAT anoying person I'm pretty sure you never worked in a kitchen absolutely nobody who cooks all day calls it chefing or takes pictures you were just a dumb millennial who avoided their family trying to be a social media food person
Same. I cook for them now and have never regretted it. Very thankful for all I learned as now I can cook amazing meals for the people I care about and who actually appreciate it.
Same here. Cooked since I was a child, then as a chef for over 10 years. Loved it, but much less stressed now. Although I do get the bug now and then, so my family will eat particularly well this week 😆
I gave it up in order to pursue opening a simple pizza shop/bar. I love cooking, but I have to have fun these days in order to do it and I refuse to ever work for someone else again. I'll stick to pizza and maybe have a fun special each week.
Marco reminds me of a small restaurant owner I met in a rural part of Kyushu, Japan who had a little shack in a somewhat visited tourist spot. Whenever people would enter his store he would tell them that the only way they could eat at his restaurant is if they ordered drinks and after you’d drink it down he’d then say “now let’s get you some water to wash it down with”. When we asked him about his background he said he that ran some of the top restaurants in Kyushu. However, it wasn’t fulfilling to him so he left it behind and decided to cook in his little shack in that little town. Probably some of the best food I’ve had if I may say.
@@here_be_dragons9184 He put British Cuisine on the map which STILL has to fight for its serious place in the world of food despite having some of the best chefs and restaurants in the world. He mentored Ramsay who went on to open some of the best restaurants in the world and in turn mentored so many other world class chefs and both inspired future generations of culinary minds.
As a chef that's been in the industry for 3 years. Starting as a kid is rough, dealing with backstabbing rossetted kitchens and head chefs that hate you for no apparent reason, I'd be confused as to why anyone would want to join in on this life. But then I remember the same reason I did, the passion. But as Marco said passion can only get you so far before you burn out .
10 years in restaurants, left 2 years ago. If passion is the only reason you're working, then you shouldn't be working. Passion should be channeled to hobbies, not work. What you do for yourself is your craft, not what you do for a paycheck. Keep going as long as you're having fun, my friend.
You'd be right in most people's situations, but my hobbies are satisfied by playing music and stuff. This is like a perfect creative job. Much happier where I am now though
The reason that Michilin stara were created was to get people to drive long distances to drive sales that way their tires would wear out quicker. They would purposely give stars to restaurants far apart. After awhile it became a prestigious award. So now you have very talented chefs breaking their backs. Sleeping on their prep tables to present a dish to a tire company. The irony is so disheartening everything you've ever worked for. To be judged by a tire company that couldn't care less of thr nuances in flavors and pairings.
I mean I would also bet that nowadays the original conception of the Michelin star and it’s iteration as an award nowadays are very different. Considering the restaurants are very expensive the amount of people able to afford them are much smaller and therefore the profitability from the marketing tactic is much lower. I’d also venture to bet that nowadays the critics are legit and people who do know what they are talking about, if even in the past they weren’t.
Not "wear out quicker". It's just an excuse so people would use their car. Mind you this guide came at the time when cars were just introduced to the public, and people can go just about anywhere without the need of cars. Therefore michelin created an "activity" so people would use their cars. Also just because it's a tire company, doesn't mean it couldn't hire people who understand food. I mean do guinness understand about rope skipping or brick breaking? They're a beer company. Yet they're more famous for their world records. Sorry, I'm in support of marco as well. I just honestly think this is a weak argument.
also none of their testers have any qualitfications they arent trained. theyre just some people with too much time on their hands and no other job prospects
That's nonsense. The guide was created because at the beginning of automobile cars were pretty slow so it was quite common for trips to last several days. So drivers would need to eat. Michelin just provided the guide as an extra service and as publicity. Also the guide has been separated from the tire manufacturer a long time ago. The star coding was simply: * worth a stop * * worth a detour * * * worth a special journey
What's fascinating is that Ramsay opened his restaurant in 1998 and achieved 3 Michelin stars three years later, and nowdays is rarely seen cooking in the kitchen, either venturing around the world or on TV or opening more restaurants (some with Michelin Star ratings). So in a way, Marco is right about someone pretending to cook when they don't.
I disagree, Gordon is often cooking but not for just for rich people. He goes out into the world and uses his knowledge to make the world look at things they've been ignoring. He helped inmates learn that they aren't useless and viewed as trash by everyone, he risked his life to show the damages of shark fin soup, he suffers so other's can have a fighting chance. He is passionate about cooking but he recognizes that the world is fucked up and fights for it.
Marco is the Human Cuisinart and his skill is something to behold. Doubt will ever try his food but would love to have the opportunity. And kudos to him for throwing rude aholes out of his restaurant.
Marco came to the harsh realization that i based my own cooking philosophy upon: it doesnt matter how many accolades you have, its irrelevant if someone thinks your food or someone else's food is the best, what matters the most when it comes to all food of any kind is that its delicious and wholesome To me as long as food is delicious and wholesome, thats well within the certified quality line and all that matters because a stomach that eats delicious and wholesome food is a happy stomach The fact chef Marco understands that makes him someone of a model for me and he should be somewhat of a model for every average cooking joes too
I absolutely love to cook and thats why i went to school. I cant deny the stresses it causes. It was one of the main reasons i dont work in a traditional restaurant setting anymore. Finally finding the place where i can really let my creativity run wild with alot less stress on me and coworkers. Its been a fantastic change, i never thought id go back into the industry after covid but im glad i found a place i love to be in. I could never do or even get to Marco's level and that's ok.
man i love this guy. i have a soft spot for hard-headed sweethearts and marco is the textbook example. the end bit where he talked about providing people delicious food at an affordable price and being able to teach people to buy better produce and care for their family all the while having give up a life of luxury in the name of good mental health and pursuing his passion wholeheartedly made my respet for him increase threefold. what a cool fella !!
I had a restaurant that was in business from 1988 to 2017 when I closed it to make a big life change. Marco was a huge inspiration to my young and older self. I knew a tremendous chef with a Michelin star restaurant. He hated his life trying to maintain it and he closed his renowned restaurant and opened up a street taco shop in La Jolla. He's way happier since. I am glad I worked in the industry as long as I did, but no way I'd still want to be doing that. Too much stress for my age. I make amazing food at home to feed myself and my wife these days and I quite like it.
@@notscarce9112 Galaxy Tacos. They make corn tortillas to order and have a guest chef from around the world fly in every week to do a menu take over. They have a tremendous Mezcal bar too if you like that drink. I love it.
@@7seanmcguire bummer. I hadn't been back since 2019. I bet it was covid. California got hit hard with all their stupid regulations. That's sad. Not sure if he went anywhere else.
For someone like Marco who achieved so much so early,, I think it makes sense. Most people strive to achieve 3 Michelin stars their entire careers. When you find that success while still staring down a couple of decades in the kitchen, what is there left to work for? It's essentially all downhill from there.
Being a professional chief is rough and hard. Marco was a wise man. Being a Michelin Star place is nothing worth keeping. Else wise you go insane. Your more than a chef, your a person who needs actual life and love.
@@ethyr You used a lot of words to sum up what is generally done in one. Chef. Its literally part of the job. what you see as arrogant and abusive is literally just confidence and bluntness. there is no time for wasted words in a kitchen. If you are going to call someone abusive, you had best have seen them actually strike someone.
@@DellikkilleD Why do you bother replying when you don't know what you're talking about? He used to slam burning hot oven doors on his staff if they weren't quick enough. Mario Batali told a story of when Marco threw a hot pan of Risotto at him. There's not enough words to describe how shitty of a person he was.
Awesome video. Extremely well presented and interesting. I wanted to be a chef when l was younger but after working in the industry you are underappreciated and under paid. Many people have no idea how hard the work is
Yea its hard work, skill intensive, and the mental stress is worse than any other field I've worked in. I have always thought a national Cooks Union is really the only way to fix things.
Marco is an amazing chef and teacher, I watched his features in Masterchef Australia, and the way he talks to the homecooks, giving directions, challenging them and never being rude or aggresive, even when crytical, is honestly inspiring
Australian here who watched a lot of masterchef Aus You are right he was great but I think yiu are underselling the contestants on Aus Masterchef. I would hesitate to call them homecooks. It isn't like America Masterchef when some come on woth very little experience. Aus Masterchef you have to have either experience working as a relatively experienced cook in the workplace, run your own cooking business or have displayable cooking talent. They aren't your average Joe blow cooks
Nico Ladenis who was also one of Marco's mentors, also gave up his Michelin Stars in 1999 that same year, but he did first then Marco. For many reasons, due to the changes also in the London scene at that time having a Michelin Star especially the third star really eats you up.
Hi all, 45 Years ago my stepfather who owned 2 very very well running restaurant's got a visit from a Michelin guy and was offered a star. He respectfully rejected it. I was 15 years old at the time and didn't understand. On the way home that night he explained it to me. He said......you know, this is my place and I've worked and work dammed hard to keep my standards (16 hours a day!). And if I don't want to serve someone in my place, I want to kick him/her out. It is my place. Once I have a star, I won't be able to do so anymore. Then he said that everyone is misconcepting those stars. Yes, once getting a or more star's, you can raise your prices, and will get booked out.......but if you then lose them, cause of somebody else's standards, you are pretty much done and lose it all. .................By the way, he was booked out for decades. If you are good, you don't need no Michelin to say you are. On the contrary, once bowing to them, they become a permanent threat.
Easy . Historische its just map with Restaurant. So people drive thare car to a place People dit not drive a lot 100years ago . So tire Factory make a map with Restaurant. The story is on the UA-cam
MPW earned the highest possible rating in the Michelin guide with 3 stars and 5 red forks and spoons when he ran his restaurant The Oak Room. No other English chef has ever accomplished this to my knowledge.
When I watched the movie (The Menu) with Ralph Fiennes, I remember it reminded me a lot about how Marco Pierr White has changed during his career, he went from a passionate young chef following his father and grandfathers footsteps to chasing titles and awards due to a fear of failure. Marco did what he viewed other people believed to be the ultimate understanding of cookery and he wasn't able to give himself the freedom of taking risks with his own take on food. Giving up the Michelin stars was Marco finally freeing himself; allowing Marco to pursue cookery in the way he wanted; simple, a few ingrediants and of course delicious.
And it only took one mention of that movie to give me an insane craving for that amazing looking cheeseburger. 😭 I'm pretty sure they must have taken some inspiration from Marco, among others.
To retain them, he had to live in the kitchen, coming home only to sleep. If he decided to stop doing that, yes, he would lose the stars - but it would not say anything about his skill as a chef, just that he wants to have a healthy work-life balance, which was part of why he gave them back.
I can't imagine he would lose all 3 Stars so easily. But it also doens't really make sense to me as to why you would give them back to have creative freedom and such, since he could just do what he wants, then he will either retain or lose stars, not so much different from his status then. Since he gave them back, he apparently didn't care about them anymore / had prioritized something else over it, so losing them would be no different. Only logical reasons I can see are: creating precedent and PR
I remember watching an interview with Marco where he stated that when you are seeking the stars, you are on the offensive. But when you acquire the stars, everything changes, because you are now playing a defensive game to keep them, and the defensive game is what sucks because it forced him to stale.
I agree with what Marco says about being judged by people who know less than he does. Imagine being given Michellin stars by people who don't know the difference between char koay teow and Penang laksa, let alone the different types of laksa.
I could not agree more. I have never reached his kudos or accolades, but I held a 5* on TripAdvisor for over 18 years. I sold due to medical reasons and missed each and every day of creating. My therapist says that I should explore my passions. Well, those passions drove me damn near insane, coupled with my depression and CPTSD.
It is a mix emotion of happy and sad for Chef Marco, but it is understandable that he needs to spend time with his family. He is extremely talented and inspirational. It is sad that he left the "Michelin Stars Competetion" so early ! Thanks Chef Marco !🙌 Thanks for the video Renzy ! 🙌
The irony is that the entire michelin guide star rating is based on promoting car tires. I've been to a few of those restaurants and honestly: While the food, service etc. is excellent, so is the price and I much rather would eat in a unnamed trattoria somewhere in a dark sideroad in Tuscany where Mamma is in charge of the kitchen and she pours her passion into the food. THAT is food worth experiencing because no Michelin star chef will ever create the living room ambience combined with the delicacy of simple ingredients glued together by Mamma.
I am a chef, no where near this level of skill by any stretch of the imagination. Marco Pierre White is a culinary god. I do relate to his struggles though.
Same here. I remember 18 hour shifts 6 days a week and a bunch of us sleeping in booths for a few hours in between lunch and dinner just to catch some sleep. Not worth it in the long run.
I feel you. Got to a point I couldn't do that anymore. Took a break during COVID and found my current workplace last year. Way more relaxed and a lot more leeway to be creative. Best change I've ever made.
There is a story of a chef who highlights the pressure of maintaining michellene stars perfectly. Bernard Loiseau was a french chef who had 3 michellene stars, and as he began to receive critismsm, rumors of him losing one of his stars. This, combined his depression, resulted in him ending his own life after a lunch service. It's generally agreed that the reason for him ending his own life was depression, a declining business, and the fear of losing a michellene star.
I love when people realize Michelin stars come from the Michelin tire company. I’ve worked with other cooks and chefs who are in disbelief when I tell them. The whole thing began as a campaign to get people to use up their tires going to these restaurants, lol.
I believe we all start off as Cooks and that to be a Chef is to pursue Michelin Stars and to go beyond that is to become a Cook again. You have completed the culinary journey in this way.
On one of Gordon Ramsay's shows "Great Escape", Gordon goes to places like Vietnam and India. When people ask who Gordon is, he replies with "I'm a cook!". Gordon specifically refers to himself as a "Cook" and not a "Chef".
A lot of these clips were out of 'Take Six Chefs' from about 1986, the program that first created the modern celebrity chef. He came out with one sentence that changed British garnish for ever: "If you want to use that much parsley, go and work in a f***ing florist." MPW is truly respected in the trade where Jamie Oliver certainly isn’t.
I don't think he cared about the pressure as much as you seem to think, above all is the annoyance with being judged by his inferiors, understandable, what a chad.
A thing to remember here as well is that Michelin has a MASSIVE bias in favour of French and Japanese cuisine. They never claim to be neutral, so it's not too unexpected, but given their ... Less than unnoticeable power over the culinary world, I'd expect better of them.
"I can inspire people by doing tv. I can inspire mothers togo an buy better produce and learn to cook and give their children better food". That is wonderful.
One of the big issues when it comes to Michelin Star rated restaurants is the fact that non-France style cuisine gets rates noticeably lower than every other. You can have an absolutely amazing menu and dishes with the best chefs, but because you didn't serve France style food, you don't earn a star.
Let's just appreciate how CRAZY his hair is for a Chef. a Kitchen is suppose to be the most hygienic place in a restaurant, and this MADMAN manages to sport such wild hair while cooking without having it fall on the food.
No way. Nick Diaz would mop the floor with him. Diaz is a straight forward and chilled dude and a fair, polite guy when you dont bother him. MPW on the other hand is a brilliant chef but a horrible person. He is arrogant, disrespectful to others. Just a social brick. I dont get it why we accept this social behaviour from people just because there are extraordinary in that what their are doing. He is not above others just because of his cooking. But we give him the permission to be a asshole because we celebrate this kind of behaviour as brilliant and genious. He is a lunatic, a narzist and def one of the typ of guys who are the reasons why so many people dont wanna work in hospitality anymore. As a "normal" person he would get punched in the face every day!
"I don't need those stars to be Marco anymore. When I was young, they were me. They were my personality" I draw the same parallel with me and my military service. When I was younger, it was my personality. But I don't need my stripes anymore. My rank, career, tenure, achievements, whatever you want to see, it remains behind me, but it remains. It reminds me of a time when some of my buddies were all in civilian clothes (plain clothes) and one of the buddies addressed another buddy by his rank. To which he promptly replied "I do not answer to my slave name" I have held on to that moment for almost 2 decades now.
Marco has some hilarious videos online from his eponymous TV shown from the 80s and 90s when he worked at Harvey’s. The one with the butter gets me every time.
I've watched the Harvey's Marco doc a few times & it was really insightful & interesting. My take was he had a tremendous passion for cooking & serving genuine patrons. I don't think he anticipated the BS aspect. Increased media interest, food critics & burned out. He opted for 11 Marco London restaurants in 2K. Gordon & Jamie would follow the path.
I ❤ him! And I can relate, I was a Hairstylist for 20 yrs and I retired because of burnout. So now, I'm working on building my online biz creating digital products for hair/beauty pros.
When he basically says, " I'm being judged by people that know less than I do," it is a very powerful statement that everyone should consider.
Sounds quite arrogant. Do you have to know as much as the cook to know what tastes good and looks good in its presentation?
@@nomansland4811 What was arrogant about that statement? Do you ever worked in a kitchen before? Do you understand his message at all? NO.
@@SwissMarksman does that mean you can't judge a food because you never worked in a kitchen? have you ever judge a film, have you work in a film industry? have you ever judge a t-shirt someone wear, but you never worked in a t-short factory before
as a consumer, you have the right to judge the product, even if you don't know much about the production procedure
@@ashesfrombones
Bad take. The same people that don't know food will think a medium steak is the same as a medium rare and that can be damaging.
I love that Marco did a complete 180. He pushed hard in his early career but realized that there’s more to life and just making good food without it being perfect is all that matters. I’m lucky to have met him and hope he continues to inspire people.
I love his "I'm a home cook" Knorr sponsored cooking recipes
@@xRip666xsame!!
I thought you were talking about marco from one piece
@@takeasip8924 Nerd
I love his approach, in his videos he teaches people to cook for themselves not to blindly follow recipe
Marco earned my complete respect by two simple acts. First, as a guest judge at amateur cooking competitions he was firm and strict but incredibly kind. He wanted people to love cooking and develop their passion, he fully understood these are mums and dads and teenagers who are there simply to be better at doing something they love and he didn't want to damage that in any way.
The second was when he did a series of quick recipes using stock cubes. Basically they were extended adverts for Knorr and he was roundly ridiculed and derided by the industry. His response - "You cannot criticise a man for going to work. You simply can not do that." And he was absolutely right - a real man will do whatever it takes to provide a roof and food on the table for his family. You cannot belittle him for that.
I remember adam ragusea smugly shitting on him for it. Ever since i saw that one video i saw adam in a different light, and couldnt really enjoy his content as much anymore.
Not that i particularly care about marco, just that one thing adam did made me look at all of his videos in a different light, and i cant not think of him as the incredibly smug "always proving something to someone" type of person.
@@xmaracx Adams content has always struck me as... Off. Something about it just feels wrong and fake.
I still dont understand why he got roasted just because of that knorr cube.. its just cooking made easy.. its still cooking simplified..
@@xmaracxAdam Ragusea is a whiny pretentious knob and one of my least favorite cooking "personalities" on UA-cam
@@KiwiPewIt's cooking for people like us.
"I didn't made him cry, he made himself cry. It was his choice to cry"
Every asian mom.
"I didn't made him cry" hey?
Your Asian mum didn't do a very good job.
😂 Tiger mom quotes.
Marco is like a tiger mom inside a half Italian/Brit. 🤣
@@jasoneffler9903French
To be fair, Marco was very abusive to Gordon, not just in words but also physically as he used to slam hot oven doors closed on his hands if he wasn't quick enough 😢.
As my former head chef said "You don't need a guide to know where to go, just ask people and we don't need them (guides and critique) to say our food is good. Let those who enjoy tell others." this is his pep talk after an influencer gave us a bad review because we didn't gave her a "discount" because she's an influencer.
wow talk about people who feel privileged, wise words from the former head chef 👏👏👏dont listen to the snobs who dont know anything, listen to real people
That happens all the time. It’s pretty easy to see they are bullshitters when you look at what they order
Never trust an influencer on anything
@@Junvek_Ramuliyagood luck making money if you take that option though. Running a restaurant is fucking hard
South park made a song precisely for people like you just described. Look up the yelper special. (It's extremely crude and gross if that sort of thing bothers you.)
I admire his straightforwardness. Honesty. He is 100% correct. They now get amateurs to judge these things.
BS!
And how would you know that considering the identities of the critics never being revealed?
While they may be less experienced than White, they’re certainly not amateurs, as the application requirement needs a masters degree in hospitality or something similar as well as I think 3 years of training in France and more years wherever they specialize in. Michelin inspectors that manage to get the job are likely even more qualified than just the base
@@justinblinonly a master's degree and 3 years of training?? You're crazy no wonder he gave up the stars 🤣🤣🤣
@@warriordx5520 that is the bare minimum to apply, not the average inspector. If you only have a master's and 3 years, your chances of getting hired is essentially 0%
I entirely agree with Marco on this.
I used to go to a guy named ricky for sushi. He had at the time recently moved to the dc area from tokyo. It wasnt the restaurant it was his omakase and passion for his craft that elevated the experience. He would text me and some other regulars when he was at the fish market to see if there was enough demand to do something special and fun on a small scale 😭
He moved to Michelin star restaurant its out of budget for me now😭😭😭
You should visit once, no chance that he forgot you
Damn, that’s a bummer but also kinda bad ass you were a regular before he “made it”
and hes making more money now than before and will be able to easily support his family now, catch 22.
@@nom6758 he runs a Michelin star restaurant, he doesn’t see his family 😂
@@henryconner780 Yes, but *his family* still lives quite comfortably off the back of his success.
I simply believe Marco was at the point that he doesn't need other peoples approval to validate the food he makes. I will never doubt his passion for cooking and I truly understand his passion in creation as being forced to create the same old thing everyday is boring and stressful. I have a lot of respect for this master.
I had the honor of watching him cook last month at a small food festival, he had people cook along with him and then tasted all of their dishes and judged them. He was so incredibly nice and sincere to everyone, gave his plate he cooked to a young kid to enjoy, completely different to how you would've imagined him to be.
Clearly he chose right as he seems happy while still being passionate about food.
I'd rather not eat that crap
I gave up Cheffing 7 years ago and never regretted it. My phone used to be full of photos of beautiful plates of food, now its full of photos of adventures with my beautiful family ❤
If you're taking pictures of food if you're THAT anoying person I'm pretty sure you never worked in a kitchen absolutely nobody who cooks all day calls it chefing or takes pictures you were just a dumb millennial who avoided their family trying to be a social media food person
Same. I cook for them now and have never regretted it. Very thankful for all I learned as now I can cook amazing meals for the people I care about and who actually appreciate it.
Same here. Cooked since I was a child, then as a chef for over 10 years. Loved it, but much less stressed now. Although I do get the bug now and then, so my family will eat particularly well this week 😆
I gave it up in order to pursue opening a simple pizza shop/bar. I love cooking, but I have to have fun these days in order to do it and I refuse to ever work for someone else again. I'll stick to pizza and maybe have a fun special each week.
@@brandocalrissian3294 do you like making pizza?
Marco reminds me of a small restaurant owner I met in a rural part of Kyushu, Japan who had a little shack in a somewhat visited tourist spot. Whenever people would enter his store he would tell them that the only way they could eat at his restaurant is if they ordered drinks and after you’d drink it down he’d then say “now let’s get you some water to wash it down with”. When we asked him about his background he said he that ran some of the top restaurants in Kyushu. However, it wasn’t fulfilling to him so he left it behind and decided to cook in his little shack in that little town. Probably some of the best food I’ve had if I may say.
do you remember what it was called or where it was?
@@aaproductions4441 I dont remember the place's name but it was in the town/district of Yufuin in Oita. Right across the street from a Lawson.
@@lemunt4906 thanks for the detailed answer, i appreciate it :)
@@lemunt4906 PS: I found it based on your description, cheers :)
@@aaproductions4441whats the name brotha
This guy was the first rockstar chef and he easily changed the culinary world.
i just wish i had the cash to hire someone like this to just cook for me full-time.... on a privately owned Island, far from society.
But not in a good way...
@@here_be_dragons9184 He put British Cuisine on the map which STILL has to fight for its serious place in the world of food despite having some of the best chefs and restaurants in the world. He mentored Ramsay who went on to open some of the best restaurants in the world and in turn mentored so many other world class chefs and both inspired future generations of culinary minds.
@@bloodlove93 Someone that would despise you and if you asked for a change to the menu would likely insult you to your face?
No he didn't.
He didn’t give up the stars. They gave themselves up, it was their choice. Just like my dear mother used to do. Very simple.
😂 amazing
Your mother gave up???
Brilliant
Perfect add ons hahahahaha
The stars made the choice? What?
This man achieved his dreams and, instead of burning himself up, went "Alright, time to chill out" - what a g, what an example
He realized, loving to cook was better than loving recognition for it
As a chef that's been in the industry for 3 years. Starting as a kid is rough, dealing with backstabbing rossetted kitchens and head chefs that hate you for no apparent reason, I'd be confused as to why anyone would want to join in on this life. But then I remember the same reason I did, the passion. But as Marco said passion can only get you so far before you burn out .
10 years in restaurants, left 2 years ago. If passion is the only reason you're working, then you shouldn't be working. Passion should be channeled to hobbies, not work. What you do for yourself is your craft, not what you do for a paycheck. Keep going as long as you're having fun, my friend.
You'd be right in most people's situations, but my hobbies are satisfied by playing music and stuff. This is like a perfect creative job. Much happier where I am now though
Yeah its funny how the all dillusion themselfs in being some sort of front line special forces commander when in reality they just heat groceries ...
The reason that Michilin stara were created was to get people to drive long distances to drive sales that way their tires would wear out quicker. They would purposely give stars to restaurants far apart. After awhile it became a prestigious award. So now you have very talented chefs breaking their backs. Sleeping on their prep tables to present a dish to a tire company. The irony is so disheartening everything you've ever worked for. To be judged by a tire company that couldn't care less of thr nuances in flavors and pairings.
I mean I would also bet that nowadays the original conception of the Michelin star and it’s iteration as an award nowadays are very different.
Considering the restaurants are very expensive the amount of people able to afford them are much smaller and therefore the profitability from the marketing tactic is much lower.
I’d also venture to bet that nowadays the critics are legit and people who do know what they are talking about, if even in the past they weren’t.
you are absolutely wrong. they were created so that the truck drivers knew where they could find decent food on their trips around europe.
Not "wear out quicker". It's just an excuse so people would use their car.
Mind you this guide came at the time when cars were just introduced to the public, and people can go just about anywhere without the need of cars. Therefore michelin created an "activity" so people would use their cars.
Also just because it's a tire company, doesn't mean it couldn't hire people who understand food.
I mean do guinness understand about rope skipping or brick breaking? They're a beer company. Yet they're more famous for their world records.
Sorry, I'm in support of marco as well. I just honestly think this is a weak argument.
also none of their testers have any qualitfications they arent trained. theyre just some people with too much time on their hands and no other job prospects
That's nonsense.
The guide was created because at the beginning of automobile cars were pretty slow so it was quite common for trips to last several days. So drivers would need to eat.
Michelin just provided the guide as an extra service and as publicity.
Also the guide has been separated from the tire manufacturer a long time ago.
The star coding was simply:
* worth a stop
* * worth a detour
* * * worth a special journey
What's fascinating is that Ramsay opened his restaurant in 1998 and achieved 3 Michelin stars three years later, and nowdays is rarely seen cooking in the kitchen, either venturing around the world or on TV or opening more restaurants (some with Michelin Star ratings). So in a way, Marco is right about someone pretending to cook when they don't.
Are you sure he does not even cook at his home😂
I don't think Marco was specifically talking about Gordon bud
I disagree, Gordon is often cooking but not for just for rich people. He goes out into the world and uses his knowledge to make the world look at things they've been ignoring. He helped inmates learn that they aren't useless and viewed as trash by everyone, he risked his life to show the damages of shark fin soup, he suffers so other's can have a fighting chance. He is passionate about cooking but he recognizes that the world is fucked up and fights for it.
Believe Gordon has over 17 Stars
Different ideals and beliefs
Marco is the Human Cuisinart and his skill is something to behold. Doubt will ever try his food but would love to have the opportunity.
And kudos to him for throwing rude aholes out of his restaurant.
"I didn't make him cry, that was his choice to cry" The only chef in the world who could say such a thing talking about Gordon Ramsay
I laugh every time I see that clip. Marco seems so serious all the time.
Marco came to the harsh realization that i based my own cooking philosophy upon: it doesnt matter how many accolades you have, its irrelevant if someone thinks your food or someone else's food is the best, what matters the most when it comes to all food of any kind is that its delicious and wholesome
To me as long as food is delicious and wholesome, thats well within the certified quality line and all that matters because a stomach that eats delicious and wholesome food is a happy stomach
The fact chef Marco understands that makes him someone of a model for me and he should be somewhat of a model for every average cooking joes too
Hopefully you don’t eat a bunch of quote-un-quote wholesome animal flesh like Marco did, because look what it did to his weight/health.
I absolutely love to cook and thats why i went to school. I cant deny the stresses it causes. It was one of the main reasons i dont work in a traditional restaurant setting anymore. Finally finding the place where i can really let my creativity run wild with alot less stress on me and coworkers. Its been a fantastic change, i never thought id go back into the industry after covid but im glad i found a place i love to be in. I could never do or even get to Marco's level and that's ok.
Where you are now?
I can relate.
Lol at any fool that worked with masks during covid.
man i love this guy. i have a soft spot for hard-headed sweethearts and marco is the textbook example. the end bit where he talked about providing people delicious food at an affordable price and being able to teach people to buy better produce and care for their family all the while having give up a life of luxury in the name of good mental health and pursuing his passion wholeheartedly made my respet for him increase threefold. what a cool fella !!
I had a restaurant that was in business from 1988 to 2017 when I closed it to make a big life change. Marco was a huge inspiration to my young and older self. I knew a tremendous chef with a Michelin star restaurant. He hated his life trying to maintain it and he closed his renowned restaurant and opened up a street taco shop in La Jolla. He's way happier since. I am glad I worked in the industry as long as I did, but no way I'd still want to be doing that. Too much stress for my age. I make amazing food at home to feed myself and my wife these days and I quite like it.
whats the place called in la jolla? might check it out
@@notscarce9112 Galaxy Tacos. They make corn tortillas to order and have a guest chef from around the world fly in every week to do a menu take over. They have a tremendous Mezcal bar too if you like that drink. I love it.
@@theshapeexists It looks like Galaxy closed in 2021, did the chef open anything else up in the San Diego area after?
@@7seanmcguire bummer. I hadn't been back since 2019. I bet it was covid. California got hit hard with all their stupid regulations. That's sad. Not sure if he went anywhere else.
29 years is a great run in that industry. Good on you
For someone like Marco who achieved so much so early,, I think it makes sense. Most people strive to achieve 3 Michelin stars their entire careers. When you find that success while still staring down a couple of decades in the kitchen, what is there left to work for? It's essentially all downhill from there.
Bro played through the game and then realised the game itself was shit and criticized it
Being a professional chief is rough and hard. Marco was a wise man. Being a Michelin Star place is nothing worth keeping. Else wise you go insane. Your more than a chef, your a person who needs actual life and love.
He was arrogant and abusive
Ah yes, Marco was widely known for his loving atmosphere, and treating people as human beings
@@Shiftarus and you are known for not replaying on almost every positive post here
@@ethyr You used a lot of words to sum up what is generally done in one. Chef. Its literally part of the job. what you see as arrogant and abusive is literally just confidence and bluntness. there is no time for wasted words in a kitchen. If you are going to call someone abusive, you had best have seen them actually strike someone.
@@DellikkilleD Why do you bother replying when you don't know what you're talking about? He used to slam burning hot oven doors on his staff if they weren't quick enough. Mario Batali told a story of when Marco threw a hot pan of Risotto at him. There's not enough words to describe how shitty of a person he was.
Five Knorr Chicken stockpots for this video 👌🏻
Or six. Your choice.
too bad YOUR name isn't worth squat
Those videos have the best comments section in all of UA-cam 😅
Awesome video. Extremely well presented and interesting. I wanted to be a chef when l was younger but after working in the industry you are underappreciated and under paid. Many people have no idea how hard the work is
Yea its hard work, skill intensive, and the mental stress is worse than any other field I've worked in. I have always thought a national Cooks Union is really the only way to fix things.
Marco is an amazing chef and teacher, I watched his features in Masterchef Australia, and the way he talks to the homecooks, giving directions, challenging them and never being rude or aggresive, even when crytical, is honestly inspiring
Australian here who watched a lot of masterchef Aus
You are right he was great but I think yiu are underselling the contestants on Aus Masterchef. I would hesitate to call them homecooks. It isn't like America Masterchef when some come on woth very little experience. Aus Masterchef you have to have either experience working as a relatively experienced cook in the workplace, run your own cooking business or have displayable cooking talent. They aren't your average Joe blow cooks
Nico Ladenis who was also one of Marco's mentors, also gave up his Michelin Stars in 1999 that same year, but he did first then Marco. For many reasons, due to the changes also in the London scene at that time having a Michelin Star especially the third star really eats you up.
this was THE BEST explanation I’ve watched about MPW giving up his stars. Well done guys!!! Great clip!
Hi all, 45 Years ago my stepfather who owned 2 very very well running restaurant's got a visit from a Michelin guy and was offered a star. He respectfully rejected it. I was 15 years old at the time and didn't understand. On the way home that night he explained it to me. He said......you know, this is my place and I've worked and work dammed hard to keep my standards (16 hours a day!). And if I don't want to serve someone in my place, I want to kick him/her out. It is my place. Once I have a star, I won't be able to do so anymore. Then he said that everyone is misconcepting those stars. Yes, once getting a or more star's, you can raise your prices, and will get booked out.......but if you then lose them, cause of somebody else's standards, you are pretty much done and lose it all. .................By the way, he was booked out for decades. If you are good, you don't need no Michelin to say you are. On the contrary, once bowing to them, they become a permanent threat.
I’m still so confused as to how a tire companies approval became a badge of respect for chefs
Same.
Easy .
Historische its just map with Restaurant.
So people drive thare car to a place
People dit not drive a lot 100years ago .
So tire Factory make a map with Restaurant.
The story is on the UA-cam
MPW earned the highest possible rating in the Michelin guide with 3 stars and 5 red forks and spoons when he ran his restaurant The Oak Room. No other English chef has ever accomplished this to my knowledge.
"Screw this, I'm going fishing"
- Marco Pierre White 🤣❤
Hes a good teacher,his online videos are brilliant
Nice to see an RTÉ One interview used in this video. Fair play to ya man.
There’s no Gordon Ramsey without Marco Pierre White. What a legend
When I watched the movie (The Menu) with Ralph Fiennes, I remember it reminded me a lot about how Marco Pierr White has changed during his career, he went from a passionate young chef following his father and grandfathers footsteps to chasing titles and awards due to a fear of failure. Marco did what he viewed other people believed to be the ultimate understanding of cookery and he wasn't able to give himself the freedom of taking risks with his own take on food. Giving up the Michelin stars was Marco finally freeing himself; allowing Marco to pursue cookery in the way he wanted; simple, a few ingrediants and of course delicious.
And it only took one mention of that movie to give me an insane craving for that amazing looking cheeseburger. 😭
I'm pretty sure they must have taken some inspiration from Marco, among others.
You'll be amazed how many starred chefs don't believe he gave them back willingly. Last I heard he gave them back before they were taken off him.
They would believe that, though - they are slaving over the stars themselves.
To retain them, he had to live in the kitchen, coming home only to sleep. If he decided to stop doing that, yes, he would lose the stars - but it would not say anything about his skill as a chef, just that he wants to have a healthy work-life balance, which was part of why he gave them back.
I can't imagine he would lose all 3 Stars so easily. But it also doens't really make sense to me as to why you would give them back to have creative freedom and such, since he could just do what he wants, then he will either retain or lose stars, not so much different from his status then. Since he gave them back, he apparently didn't care about them anymore / had prioritized something else over it, so losing them would be no different.
Only logical reasons I can see are: creating precedent and PR
Honestly sounds like copium…both ways
I remember watching an interview with Marco where he stated that when you are seeking the stars, you are on the offensive. But when you acquire the stars, everything changes, because you are now playing a defensive game to keep them, and the defensive game is what sucks because it forced him to stale.
I agree with what Marco says about being judged by people who know less than he does. Imagine being given Michellin stars by people who don't know the difference between char koay teow and Penang laksa, let alone the different types of laksa.
I could not agree more. I have never reached his kudos or accolades, but I held a 5* on TripAdvisor for over 18 years. I sold due to medical reasons and missed each and every day of creating. My therapist says that I should explore my passions. Well, those passions drove me damn near insane, coupled with my depression and CPTSD.
I still find it funny that a tire company has probably more weight in the food industry than the rubber one.
It is a mix emotion of happy and sad for Chef Marco, but it is understandable that he needs to spend time with his family. He is extremely talented and inspirational. It is sad that he left the "Michelin Stars Competetion" so early ! Thanks Chef Marco !🙌 Thanks for the video Renzy ! 🙌
The saddest thing is chefs don’t get paid enough. 😞
The fk you talking about? Head chefs in michelin star restaurants make high 6 figure incomes. They make more then entire rest of the staff combined.
MPW is the pinnacle of what it means to cook in so many ways - his attitude on food is beautiful...
If you keep this up you will definitely blow up, great video essay
The irony is that the entire michelin guide star rating is based on promoting car tires. I've been to a few of those restaurants and honestly: While the food, service etc. is excellent, so is the price and I much rather would eat in a unnamed trattoria somewhere in a dark sideroad in Tuscany where Mamma is in charge of the kitchen and she pours her passion into the food. THAT is food worth experiencing because no Michelin star chef will ever create the living room ambience combined with the delicacy of simple ingredients glued together by Mamma.
I am a chef, no where near this level of skill by any stretch of the imagination. Marco Pierre White is a culinary god. I do relate to his struggles though.
Same here. I remember 18 hour shifts 6 days a week and a bunch of us sleeping in booths for a few hours in between lunch and dinner just to catch some sleep. Not worth it in the long run.
@@brandocalrissian3294especially not if you're dealing with random "foodies" giving you unwanted feedback
Respect Chef
I feel you. Got to a point I couldn't do that anymore. Took a break during COVID and found my current workplace last year. Way more relaxed and a lot more leeway to be creative. Best change I've ever made.
same here chef.
There is a story of a chef who highlights the pressure of maintaining michellene stars perfectly. Bernard Loiseau was a french chef who had 3 michellene stars, and as he began to receive critismsm, rumors of him losing one of his stars. This, combined his depression, resulted in him ending his own life after a lunch service. It's generally agreed that the reason for him ending his own life was depression, a declining business, and the fear of losing a michellene star.
Michelin
Marco really is special.
Also great video pal. Subscribed.
1:24 We see you creeping in the background Gordon Ramsey
Great vid! 👍🏻
Very well structured and explained. Keep it up!
marco gives back his michelin stars but im thinking he should be the one giving out michelin stars to the worthy ones.
fr
Marco is basically the top. The king of culinary for me. And someone who wants to change the old culinary influence to cater to everybody.
Maybe he want the Uncle title..
I love when people realize Michelin stars come from the Michelin tire company. I’ve worked with other cooks and chefs who are in disbelief when I tell them. The whole thing began as a campaign to get people to use up their tires going to these restaurants, lol.
The Knorr commercial with Marco in makes a bit more sense now
what a great video, very enjoyably made, not too repetitive, clear message, really enjoyed it!
I believe we all start off as Cooks and that to be a Chef is to pursue Michelin Stars and to go beyond that is to become a Cook again. You have completed the culinary journey in this way.
On one of Gordon Ramsay's shows "Great Escape", Gordon goes to places like Vietnam and India. When people ask who Gordon is, he replies with "I'm a cook!".
Gordon specifically refers to himself as a "Cook" and not a "Chef".
he's an artist, that's why..he doesn't want to be judged by score, he creates with his heart
My culinary instructor in college was trained by him. I felt honored.
Great video Renzy thank you
A lot of these clips were out of 'Take Six Chefs' from about 1986, the program that first created the modern celebrity chef. He came out with one sentence that changed British garnish for ever: "If you want to use that much parsley, go and work in a f***ing florist." MPW is truly respected in the trade where Jamie Oliver certainly isn’t.
The highest title isn't Michelin stars, it's the uncle title.
I don't think he cared about the pressure as much as you seem to think, above all is the annoyance with being judged by his inferiors, understandable, what a chad.
You did a solid job on this. Subscribed!
“It’s was his choice to cry” 🤣
2:39 that is such a high mmr thing to say, it hits deep
watching this after seeing the menu hits crazy
That man, is someone who has endured great pain. That is why he is the way he is. Pont blank.
6:01 ok this scene of Marco Pieer really showing the value of creativity and hospitality 😂
Great vid man!
They need to make a movie about his life as a chef in the 80’s and 90’s
This video essay was amazing
In 1999, Marco realized that culture is not your friend.
0:26 where is japan
It's not real
@@notnutharvizel6060just like belgium
@@thisisabandonedgosomewhereelsetell that to the congo;)
‘“If the chef didn’t have a hand in cooking it wasn’t his food”. Step forward Gordon Ramsay and Jamie Oliver with their multiple outlets. 😂😂😂
A thing to remember here as well is that Michelin has a MASSIVE bias in favour of French and Japanese cuisine.
They never claim to be neutral, so it's not too unexpected, but given their ... Less than unnoticeable power over the culinary world, I'd expect better of them.
1:40 "God, I'm below par!"
hahahaha
"I can inspire people by doing tv. I can inspire mothers togo an buy better produce and learn to cook and give their children better food".
That is wonderful.
Love this video thank you
As a frequent diner of Michelin star restaurant I completely understand where he’s coming from. Marco is a philosopher beyond just a chef
One of the big issues when it comes to Michelin Star rated restaurants is the fact that non-France style cuisine gets rates noticeably lower than every other.
You can have an absolutely amazing menu and dishes with the best chefs, but because you didn't serve France style food, you don't earn a star.
Next time someone from HR tells me I made a coworker cry, I'm going to tell them they made themselves cry. That was their choice to cry.
Let's just appreciate how CRAZY his hair is for a Chef.
a Kitchen is suppose to be the most hygienic place in a restaurant, and this MADMAN manages to sport such wild hair while cooking without having it fall on the food.
He really did have impeccable flow
he didn't need to add salt to his food
Me after buying tires: damn I'm kinda hungry
Michelin: ur not gonna believe this
Marco is Nick Diaz if Nick Diaz was a chef
No way. Nick Diaz would mop the floor with him. Diaz is a straight forward and chilled dude and a fair, polite guy when you dont bother him. MPW on the other hand is a brilliant chef but a horrible person. He is arrogant, disrespectful to others. Just a social brick. I dont get it why we accept this social behaviour from people just because there are extraordinary in that what their are doing. He is not above others just because of his cooking.
But we give him the permission to be a asshole because we celebrate this kind of behaviour as brilliant and genious. He is a lunatic, a narzist and def one of the typ of guys who are the reasons why so many people dont wanna work in hospitality anymore.
As a "normal" person he would get punched in the face every day!
And Nick is Marco if Marco was an MMA fighter 😅😂
@@chatchawintangjaitrong8784
and tyson is a silverback if a silverback was a boxer 😄
@@chatchawintangjaitrong8784 ☺️
"I don't need those stars to be Marco anymore. When I was young, they were me. They were my personality"
I draw the same parallel with me and my military service. When I was younger, it was my personality. But I don't need my stripes anymore. My rank, career, tenure, achievements, whatever you want to see, it remains behind me, but it remains.
It reminds me of a time when some of my buddies were all in civilian clothes (plain clothes) and one of the buddies addressed another buddy by his rank. To which he promptly replied "I do not answer to my slave name"
I have held on to that moment for almost 2 decades now.
It’s funny how a company that makes tires for a living, runs the global restaurant business
2:02 “I didn’t make Gordon Ramsey cry, he made himself cry. That his choice to cry.”
🤣🤣🤣
underated youtuber
@@vapecatgaming476what are you talking about? This dude has awesome editing and tells really interesting and unique stories
Marco has some hilarious videos online from his eponymous TV shown from the 80s and 90s when he worked at Harvey’s. The one with the butter gets me every time.
I've watched the Harvey's Marco doc a few times & it was really insightful & interesting. My take was he had a tremendous passion for cooking & serving genuine patrons. I don't think he anticipated the BS aspect. Increased media interest, food critics & burned out. He opted for 11 Marco London restaurants in 2K. Gordon & Jamie would follow the path.
I think his ego was one of his greatest strengths as far as making it big, but it became a problem once he reached such high levels of success
@@Shiftarus I'll agree with that.
This is a wholesome outcome of the "The Menu"
"does technical mean delicious?"
this
I ❤ him! And I can relate, I was a Hairstylist for 20 yrs and I retired because of burnout. So now, I'm working on building my online biz creating digital products for hair/beauty pros.
I mean, it just makes him next level, he is beyond Michelin.
"8 people per week? god, im below par"
*proceeds to drink casually*