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/ck/ - Food & Cooking

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19542365 No.19542365 [Reply] [Original]

https://www.youtube.com/watch?v=hNJ5gnFXmhs

The absolute king of cooking, he's completely insane but you gotta be to be that great. I'll never get over the line "It was his choice to cry" Gordon is nothing compared to this guy, just a pale imitation.

>> No.19542545

why should i care about marco? he doesnt care about me
if i met him on the street (he was in my city recently, too) would he want to drink with me? absolutely not

>> No.19542555

>>19542365
What people fail to realize is that he can and enjoys using Knorr Stockpot because he's not a professional chef anymore, he's a home cook

>> No.19543172

>>19542365
Nothing is perfect and once you accept that you can make perfection with imperfections.

>> No.19543184
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19543184

>>19542365
Absolutely based OP. I am bored so I will dump some of his classic recipes from his cookbook "white heat".

Let me point out that his restaurant did not have a tasting menu. All these were prepared and cooked to order.

>> No.19543192
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19543192

We will start off with what many say is a perfect entree. Something I will prepare one day. Pierre koffman's pig trotter.

A dish Marco sort of made his own, but a creation thought up by Pierre Koffman. Marco gave credit to Pierre by calling the "braised pigs trotter "pierre koffman" on his menu. Very based.

>> No.19543198
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19543198

Another one I would like to try.

>> No.19543203
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19543203

I post this liver recipe whenever a how do I cook liver thread comes up.

Very ballsy to serve liver at a 2 star michelin restaurant.

>> No.19543206
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19543206

This is another dish I would love to make. Very inspiring when I was young and starting to become passionate about cooking.

>> No.19543211
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19543211

I will continue posting the few other recipes I have in a little. For now I will leave with you a stunning dessert.

>> No.19543239

I laughed when I watched the episode of Marco where his french Michelin star chef friend said he's going to be a terrific father. Why would a man who spent 18 hours of every day in the kitchen make for a good father? And so his first son became an unstable gremlin.

>> No.19543643

>>19542555
dude you can still follow his recipes and just replace the stock cube with actual seasoning or stock, every thing else is still legit.

>> No.19543657

Yeah I love Marco Pierre White
https://www.youtube.com/watch?v=-fok7sdsq-k
I'm making this on saturday
Seems like it'll be great
Marco is the kind of chef I look up to

>> No.19543662
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19543662

Honestly I cried when I listened to Marco talk about how he got into the industry as a kid
I have wanted to be a professional cook ever since I was 12 years old and yet I decided not to pursue it
Hearing him speak about what it was like to get his first job in a kitchen and then as he progressed made me cry and think that maybe I made a mistake but I think I made the right choice

>> No.19543903

>>19542545
You can have a drink with him. Or you could not. It's up to you really.

>> No.19543942

>>19543662

He went into cooking because he was from a shithole town and had nowhere else to vent his unprocessed internal rage at his mothers early death when he was a child. Is that what you wanted?

>> No.19543970

>>19543942
Not sure about the part about his mother since he didn't mention that in his video but yeah
As someone who has never had any aspirations or ambition in my life it makes me jealous to see how his career just fell in place for him

>> No.19543995

>>19543662
Watch his videos from his talks at both Oxford Union and Cambridge Union, both about 1 hour, but both amazing. You'll get much more insight into the man.

>> No.19543998

>>19543995
Yeah the Oxford video was the one I was referencing
I didn't know he had a Cambridge vid, is it similar at all?

>> No.19544013

>>19543998
It's similar in format, but he went out of his way to add other stories not in the Oxford vid, and it's worth a watch in its own right. He wasn't just doing a scripted speech for each union.

>> No.19544035

>>19544013
Cool I'll check it out