|
||||||||
Is Marco really a good chef |
![]() |
|
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Aug 2008
Posts: 243
|
Is Marco really a good chef
This was Marco's fault, he did not have enough of the other contest learning the Pass
He had Danielle on the Pass all the time, ridiculous. Shame on you Marco. See he is not shouting now. Foolish man |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Nov 2006
Posts: 4,307
|
Is Marco really a good chef
I'm guessing yes. Didn't he once have 3 michelin stars.
|
|
|
|
|
|
#3 |
|
Inactive Member
Join Date: Apr 2009
Location: The Chicken Hut
Posts: 5,529
|
He certainly likes more plebian food now than he did 20 years ago:
http://www.youtube.com/watch?v=a-D8Wzqs-xc Watch out for a young Gordon Ramsay. I can't see him cooking Eggy Bread or using tomato ketchup there! |
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Jan 2006
Posts: 2,225
|
Quote:
He certainly likes more plebian food now than he did 20 years ago:
http://www.youtube.com/watch?v=a-D8Wzqs-xc Watch out for a young Gordon Ramsay. I can't see him cooking Eggy Bread or using tomato ketchup there! He cooks a three course meal for four of his former mentors: Albert Roux, Nico Ladenis, Pierre Koffmann, and finally, his last boss, Raymond Blanc. His attention to detail back then was amazing. Something that made me laugh in one of the programmes was when the interviewer, Kay Avila, was asking him, "Is it true that you've thrown eight people out of your restaurant in the last two weeks?" Marco replies with something along the lines of: "Eight? In two weeks? I must be slipping! I'd add a zero to that." He obviously hasn't changed much in nineteen years. |
|
|
|
|
|
#5 |
|
Guest
Join Date: Nov 2005
Posts: 1,887
|
I expect he is, but I wouldn't want to eat anything after him... that hair, the sweat, eating off the knife. It has put me off restaurants for good! Whilst hubby was waiting to go into the navy in the 1960's, he worked in the kitchens of a very, very posh hotel in London and what he has told me made my hair stand on end!
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Aug 2006
Posts: 23,049
|
I think he was a good chef, probably one of the very best. I loved the guess the ingredients challenge last night, me and my GF immediately guessed tomato ketchup and worcester sauce, Marco puts it in everything.
|
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Apr 2009
Location: Londonish, UK
Posts: 5
|
I think he is a good chef.
Food is all about taste, so what, if he uses ketchup and worcester sauce. I like the way he doesn't ponce around with food. Give people simple, yet well prepared dishes using the best ingredients. Too many restaurants hide behind the 'art on a plate' attitude. Smears of sauce and pretty blobs of this and that. |
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Jan 2009
Location: In the wine cellar *hic*
Posts: 17,554
|
God he looks so young
They all look so young! And all that hair ![]() I wonder if people got thrown out for complaining about hair in their food ![]() ![]() His food was definitely a lot more 'poncey' in those days. Give me the Marco of today who uses Tomato Sauce, HP and Worcester
|
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Jun 2008
Posts: 736
|
Pierre White was part of a fad of chefs in the eighties and nineties who comprised himself, Worrall-Thomson and the Roux family. Eric Hall, the "monstah, monstah" football guy kind of invented them, which were a collection of chefs using techniques, mainly from haute and nouvelle cuisine, that are can be acquired tastes to say the least.
The hype won over whatever talent they had - Pierre white was said to be excellent, incidentally - and we have the celeb chef world you see today, which does van everything around their chain posh-nosheries (a la Ramsey) and use pre-made sauces (a la White) to keep up with demand. Read 'Devil In The Kitchen' Pierre-White's autobiography to gain an insight into the man. |
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Jul 2008
Posts: 4,876
|
Having only watched him on this programme, I find it impossible to even think of him as a chef - all I can recall are the overdone maxims and the relish in killing live creatures - I wish we had seen him and the contestants actually doing something to show their culinary skill.
|
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Apr 2009
Posts: 1,047
|
OK - he was not there - but I have had the veal chop on his restaurant on the Ventura cruise ship & it is to die for!
|
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Jan 2006
Posts: 2,225
|
Quote:
Pierre White was part of a fad of chefs in the eighties and nineties who comprised himself, Worrall-Thomson and the Roux family. Eric Hall, the "monstah, monstah" football guy kind of invented them, which were a collection of chefs using techniques, mainly from haute and nouvelle cuisine, that are can be acquired tastes to say the least.
The hype won over whatever talent they had - Pierre white was said to be excellent, incidentally - and we have the celeb chef world you see today, which does van everything around their chain posh-nosheries (a la Ramsey) and use pre-made sauces (a la White) to keep up with demand. Read 'Devil In The Kitchen' Pierre-White's autobiography to gain an insight into the man. |
|
|
|
|
|
#13 |
|
Forum Member
Join Date: Oct 2008
Location: In A Jar UK
Posts: 759
|
And also, comparing MPW with Worrall-Thomson is such an insult to Marco. Three Michelin stars versus.... none at all.
|
|
|
|
|
|
#14 |
|
Forum Member
Join Date: Oct 2008
Posts: 2,459
|
He is so much more likeable in that show on youtube, has he changed at all in Hells Kitchen? Haven't been able to make my self watch since the first show of this series.
|
|
|
|
|
|
#15 |
|
Inactive Member
Join Date: May 2003
Posts: 4,410
|
Having eaten his food, hes a brilliant Chef. I think you have to realise that on TV he's playing up his image a bit and he realises they are celebs not chefs - he wouldn't really be using eggy bread or ketchup, and he's just acting crazy with them - if it were a real Chef he'd probably really get crazy lol.
Saying that tho - not all posh restaurants are "fine dining", the Ivy is very hamburgers, fish n chips, most daring you get is a chop or something. Most people are used to seeing "Ramseys" on TV, who are more your poached pigeon kinda chef. |
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Jun 2008
Posts: 736
|
Quote:
And also, comparing MPW with Worrall-Thomson is such an insult to Marco. Three Michelin stars versus.... none at all.
|
|
|
|
|
|
#17 |
|
Forum Member
Join Date: Jan 2009
Location: In the wine cellar *hic*
Posts: 17,554
|
Apparently he was 'A Devil in the Kitchen' (title of his autobiography) but perfectly nice out of it. On This Morning the other day Ade said 80% of the time he's happy and smiling, 10% shouting and the rest was just sort of playing up to his 'Panto Villain' persona! BUT he wouldn't like to cross him. Most people who have met him seem to like him or think he's OK so why this ridiculous 'Panto Villain' thing
![]() As for being a good chef - obviously he is. I just think he wanted the pretty younger girl at the pass next to him all of the time
|
|
|
|
|
|
#18 |
|
Forum Member
Join Date: Oct 2008
Location: In A Jar UK
Posts: 759
|
Quote:
I was not comparing them - they were contemporaries of the nouvelle cuisine "explosion". Try reading the posts...
![]() It wasn't a direct comparison, perhaps, but it appeared you were putting them 'in the same boat', to me at least. |
|
|
|
|
|
#19 |
|
Forum Member
Join Date: Jun 2008
Posts: 736
|
Quote:
Of course I read it, despite it being a rather hard post to make sense of at times
![]() It wasn't a direct comparison, perhaps, but it appeared you were putting them 'in the same boat', to me at least.
|
|
|
|
|
|
#20 |
|
Forum Member
Join Date: Oct 2008
Location: In A Jar UK
Posts: 759
|
No, drink and type till your heart's content!
I just reread my post, it seems so harshly pedantic! I shouldn't type when in a mood... |
|
|
|
|
|
#21 |
|
Forum Member
Join Date: Oct 2008
Posts: 182
|
Even the best chefs use a bit of ketchup, hp, lee and perrings etc etc. I worked my way around the world as a young chef and seen it used everywhere from small pubs in Aus to New York restaurants where the cheapest dish on the menu was $500.
When he's not doing the Panto Villan thing Marco is possibly the most realistic chef on the TV. No fuss, no mess just good food. And as anybody who has worked in catering will confirm, the reason he (and many other chefs) shouts so much is because in order to be heard over the background noise from the restaurant and several industrial extractor fans (that the sound people on the shows like HK clean up) the fact is that you really do need to shout. |
|
|
|
|
|
#22 |
|
Inactive Member
Join Date: Jul 2007
Posts: 16,886
|
Quote:
Even the best chefs use a bit of ketchup, hp, lee and perrings etc etc. I worked my way around the world as a young chef and seen it used everywhere from small pubs in Aus to New York restaurants where the cheapest dish on the menu was $500.
When he's not doing the Panto Villan thing Marco is possibly the most realistic chef on the TV. No fuss, no mess just good food. And as anybody who has worked in catering will confirm, the reason he (and many other chefs) shouts so much is because in order to be heard over the background noise from the restaurant and several industrial extractor fans (that the sound people on the shows like HK clean up) the fact is that you really do need to shout. |
|
|
|
|
|
#23 |
|
Inactive Member
Join Date: Dec 2006
Posts: 1,178
|
Quote:
Sorry, where is this New York restaurant where the cheapest dish is $500? There is not a restaurant in the world that is that expensive.
Aragawa in japan Alain Ducasse au Plaza Athénée in parris to name just two |
|
|
|
|
|
#24 |
|
Inactive Member
Join Date: Jul 2007
Posts: 16,886
|
Quote:
sorry to burst your bubble but there are many reseraunts that charge that price.
Aragawa in japan Alain Ducasse au Plaza Athénée in parris to name just two Can't find exact prices for Aragawa, but sources I've seen suggest the most expensive main course is about $400. |
|
|
|
|
|
#25 |
|
Inactive Member
Join Date: Dec 2006
Posts: 1,178
|
can,t be bothered to go looking on internet to find them ...but on the fact of the matter.
yes there are a lot of reseraunts that charge $500 for a meal ok if your so interested go look yourself. |
|
|
|
![]() |
|
|
All times are GMT. The time now is 12:57.



They all look so young! And all that hair 