/ck/ - Food & Cooking

[Anonymous No.17681939]

Based or fraud?

[Anonymous No.17681944]

>>17681939

What leads you to think he may be a fraud? If its some video you saw on YouTube are are suffering terminal Internet brain rot.

[Anonymous No.17681947]

>>17681939
If you think marco is a fraud you don't know enough about his history as an actual chef.

[Anonymous No.17681949]

>>17681944
Nothing makes me think that. He seems based to me. I'm just expecting /ck/ to have a contrarian opinion.

[Anonymous No.17681967]

>>17681949
I think he's unfathomably based, but here's what you're looking for.

>muh stockpots
>three stars dont mean anything
>sellout
>he sucks at cooking because I saw him make something knorr related on youtube
>baby food scrambled eggs

[Anonymous No.17682010]

>>17681939
Hello Ramsay

[Anonymous No.17682015]

>>17681939
He has talent, but has become a meme.

[Anonymous No.17682031]

>>17681967
I oughta try cooking my pasta with a stockpot sometime.

[Anonymous No.17682121]

>>17681939
Based beyond based. He isn't a professional anymore

[Anonymous No.17682304]

>>17682031
i used to make spaghetti with knorr broth powder, butter and chili flakes
shit was cash

[Anonymous No.17682314]

>>17681939
Based

[Anonymous No.17682333]

>>17681939
literally /our guy/. only bested by qt314 amanda freitag because i want to stick my peepee in her

[Anonymous No.17682365]

>>17682333
bruno albouze is /ourguy/ as well

[Anonymous No.17682373]

>>17682333
Why don't these chefs ever have nice kitchens?
Kenji has to light his stove with a lighter every time. It's your profession, shouldn't you invest in a decent kitchen?

[Anonymous No.17682380]

>>17682373
it's because they all live in new york city where you pay $4000 a month for a shitty studio desu

[Anonymous No.17682554]

>>17681939
based

as in using Knorr Stock Pot as a base for my meals

[Anonymous No.17682900]

>>17681939
KNORR

[Anonymous No.17682902]

>>17681939
Neither. There's nothing based about being a chef. It's a pathetic career path even if you stumble upon celebrity chef on the way. Celebrities are as pathetic as chefs.

[Anonymous No.17682926]

>>17682902
t. unskilled office drone afraid of working with her hands

[Anonymous No.17683003]

>>17682902

OK.

[Anonymous No.17683634]

>>17681939
Based. I learnt a lot from him and he's better than Gordon.

[Anonymous No.17684263]

>>17681947
He just emulated The Waterside inn anon... And one of his dishes, stuffed pig trotters wasn't even his idea or recipe.
Back when he got his three stars it was basically just throw as much money as you can at the restaurant and see if it sticks.

[Anonymous No.17684271]

>>17684263

You think other chefs are coming up with 100% unique dishes every single time and not just copying what the chef they worked for did?

[Anonymous No.17684286]

>>17684263
He also gave credit to pierre koffman for it on his menu.

>Based self awareness.

[Anonymous No.17684287]

>>17682373
Because successful chefs are usually always out and about, and eating at friends restaurants.

[Anonymous No.17684295]

>>17684271
If it's a three star venture, I'd hope they have very unique dishes. The third star usually means you should actively go out of your way and make a specific trip to the restaurant because of how unique it is.

[Anonymous No.17684306]

>>17684295
He had a lot of unique dishes. Another aspect to consider aboit Harvey's is that it won 3 stars for a traditional 3 course meal rather than a 25 course tasting menu.

[Anonymous No.17684324]

>>17684295
I believe this is one he came up with. Pretty cool to elevate calf's brain to a 3 star dish imo.

[Anonymous No.17684339]

>>17684324
That medley of julienne vegetables, very Michele Roux style.

>>17684306
I don't think the 10+ tasting menues were that big back then.

[Anonymous No.17684383]

>>17684339
I think taking inspiration from, or being influenced by chefs he trained under is fine. He was aware enough to explicitly credit pierre koffman with the pig's trotter.

[Anonymous No.17684394]

>>17684324
>cow brains
err no thanks.

[Anonymous No.17684415]

>just uses whatever the fuck he wants that gets the job done like stock pots
Truly based

[Anonymous No.17684416]

when I was a boy, me dear mother would shove fistfulls of knorr chicken stockpot directly into my anus. one of the great british classics; it's delicious.

[Anonymous No.17684430]

>>17684286
>>17684324
>>17684383
Name of cookbook?

[Anonymous No.17684484]

>>17684430
White heat. Fantastic cookbook.

[Anonymous No.17684766]

https://youtu.be/HUYZiOhvgvo
was it really that good?

[Anonymous No.17684794]

>>17681939
You could say he's based. Or you could call him a fraud. It's your choice, really

[Anonymous No.17685824]

>>17681939
try hard bully chef with boring stuffy food

[Anonymous No.17685878]

>>17685824
Loads of his sous chefs went on to get stars of their own. Ramsay is the obvious example, but there's plenty more.

Can you post a picture of an exciting dish? I'm just curious.

[Anonymous No.17685893]

>>17682333
She’s not into dix

[Anonymous No.17685900]

>>17684287
>james alt
>successful chef
Lol pick one

[Anonymous No.17685912]

>>17685893
That's okay, I've only got cinq to give her.

[Anonymous No.17687179]

>>17685893
she'd make an exception for my 7.5" hog friendo

[Anonymous No.17687619]

>>17681967
Problem with Michelin stars is you don't get to just keep them. You need to maintain them or organization can take them away from you. That was when he realized it was all pointless.

[Anonymous No.17687623]

>>17682373
>Why don't these chefs ever have nice kitchens?
because a nice kitchen generally means it's not actually a used kitchen

[Anonymous No.17687626]

>>17687623
A pretty kitchen, maybe. A nice kitchen, no.