/ck/ - Food & Cooking

[Anonymous No.17750837]

What does /ck/ think of Gordon Pierre White?

I think he's great:
>taught Gordon Ramsay, made Ramsay cry
>youngest (at the time) and first British chef to earn three Michelin Stars
>turned in same stars five years later to devote his life to teaching cooking to the plebs
>"Mother nature is the artist, we're just the cooks."
>his videos also teach the fundamental basics of Michelin-star cooking while also actually being doable in any average kitchen
>sold out to Knorr stock pots but you can just sub it in his recipes and they still turn out incredible

[Anonymous No.17750881]

>>17750837
jesus christ read some more books

[Anonymous No.17751046]

personally, i think he needs another stockpot

[Anonymous No.17751053]

>>17750837
He's just a lower class bong putting effort into practice. You don't have to suck the guy's cock so hard.

[Anonymous No.17751072]

>>17750837

All psychotic outbursts over trivial details, the obsession and a string of failed marriages caused by it all make sense once you realise he never fully processed his mother's death.

[Anonymous No.17751080]

>>17751072
>as me dear mother used to say,

[Anonymous No.17751111]

>>17751080

She was Italian after all.

[Anonymous No.17751254]

any good quotes or anecdotes from this guy?

[Anonymous No.17751266]

>>17751254
>It's amazing how much cube you can use if you've got the confidence. If you put just one cube in a big pot, it's never enough

[Anonymous No.17751299]

>skyrockets to #1 restaurant in the entire world
>realizes it's hopeless all the same
>makes a choice (it's his choice, after all) not to cry and be a little bitch about it
>goes back to teaching normal people to cook using the God given stockpots and cubes

He's alright in my book. The only recipe I ever watched of him that wasn't amazing was a scrambled eggs recipe that looked like someone had puked on the toast.
Still should be good tho

[Anonymous No.17751300]

>>17751266
What if you put one cube in a small pot? Is it enough then?

[Anonymous No.17751309]

>>17751300
You can use as many cubes as you want. Personally, I would use more. But you don't have to. It's your choice.

[Anonymous No.17752038]

>>17751254
>I was taught years ago to season steaks with salt and pepper. And one day, [with] my fascination for stock cubes, I thought "Let's make a paste," and that's I did... the seasoning paste works better [than salt and pepper], every time.

[Anonymous No.17752059]

>>17751072
>never fully processed his mothers death
>this is why he cheated his wife with a roastie barfly and eventually married her, then had a kid who got hooked on cocaine at the age of 12
psychoanalysis is crazy man

[Anonymous No.17752148]

>>17750837
I think romanticising chefs is fucking stupid. They’re just people doing a basic job, yes it takes a certain levels of skill and knowledge but it’s nothing at all to be impressed about to the level of idolising certain individuals, just because they can what, boil an egg and cook a steak? “Ohhh look at the way he chops his onions!!!” Kek, it’s fucking stupid. Nothing at all they do is worthy of great admiration.

[Anonymous No.17752171]

>>17752148
t. gordon

[Anonymous No.17752183]

Celebrity chef culture is tedious

[Anonymous No.17752198]

>>17752148
Wrong. Cook this just once and come back, please and thanks.

[Anonymous No.17752238]

>>17752198
I’m sure it tastes great, I’m not denying that chefs can’t make great tasting food, but it’s still just cooking and they’re still just chefs. I mean there’s an art to everything, brick laying and washing windows, but would you idolise a window washer because he’s able to wash windows better than you? It’s just funny that people like you admire chefs so much, Ramsay and Marco themselves even buy into it and think of themselves as sport stars, thinking they’re the equivalent of the star player for Manchester United, just because they trained how to cook. But nothing they do is really unique or special, they aren’t doing anything truly groundbreaking or that impressive. It’s just food at the end of the day, even that dish you linked is dated and you wouldn’t find it in a restaurant today because it’s not deemed trendy anymore.

[Anonymous No.17752306]

>>17752238
Not my point. My point is the passion and pursuit of perfection is an admirable thing for a man to work towards. That dish is incredibly technical and very difficult to pull off for even experienced chefs. Now imagine doing that to order at a restaurant where everything must be put out at the exact same time with seconds of timing. Perfect everytime.

Many of the people who trained under Marco have achieved greatness in their cooking career. Ramsay, blumenthal, Batali to name three.

You either don't understand what he truly achieved or you're underplaying what he accomplished. Take any career and apply what he achieved and it's true greatness. You become the best in the world faster than anyone before you, all the while you revolutionize cooking in your country, directly train "apprentices" many of who see similar levels of success to you, and inspire thousands of normal people to become chefs or just put a little more effort into their cooking.

[Anonymous No.17752332]

>>17752238
Damn this is some high level cope. Did a chef bully you in middle school or something? Made fun of your knife skills perhaps?!??

[Anonymous No.17752483]

>>17752148
>>17752238
Chefs create dishes as well, which requires quite a bit of creativity and artistry. We don't admire bricklayers, window-washers, typists, etc. in the same way because they're performing a rote task that doesn't have any form of innovation or expression.

[Anonymous No.17752490]

>>17752198
huh
i was watching anthony bourdane yesterday and this was what he and white ate

[Anonymous No.17753061]

>>17752059

>man who is still internally an angry little boy repeatedly sabotages himself

That wife was the one who married him to sell the story to a celebrity magazine.

[Anonymous No.17753089]

>>17752238
that sportsball star also trains, seems like a double standard

[Anonymous No.17753111]

>>17750837
for all the reasons listed in this thread, he is based beyond belief

https://youtu.be/U-xCIstDBaI

[Anonymous No.17753131]

>>17752238
There's a reason that over generations chefs have this social clout. At no point in history did people not have to eat, you have to eat something, always. those who could make it good are respected.

[Anonymous No.17753150]

>>17751254
>"fingers are for burning"
>"plate with confidence"
>"Don't dress for others, dress for yourself. Clothes should be an extension of what you represent and what you feel inside."
He's fucking fantastic whenever he's on MasterChef Australia as well. https://www.youtube.com/watch?v=HUYZiOhvgvo

[Anonymous No.17753176]

>>17753150
>Clothes should be an extension of what you represent and what you feel inside.
An extremely metrosexual sentiment. No wonder his child buried himself in tattoos. Gotta express yourself, man. Just gotta beeeeeee who you arrrre, man.

[Anonymous No.17753685]

>>17752306
Marco isn't even that famous for any of the stuff you mentioned, he's most famous for being the chef that 'made Gordon Ramsay cry' and also for shilling knorr stock cubes. If you ask any regular person on the street what his restaurants are/were called, what dishes he was most famous for, or about his background and the kitchens he's worked in, hardly anyone would know. Also you do realize that restaurants have staff don't you? A lot of these chefs that you worship don't even cook in their own restaurants, they have a whole team of people doing the cooking. It really isn't that impressive, rich businessmen have been able to buy restaurants and achieve Michelin stars. But whatever, if you think Marco is some god or superhuman that has achieved some kind of 'greatness', then you go with that. I just don't buy into it.

>>17753089
I'm not saying sports stars should be admired either, but the fact is someone like Cristiano Ronaldo or Lionel Messi are one in a million, they have a unique talent and ability from a young age and to play for elite teams in sports isn't just about luck and being in the right place at the right time, you have to have a natural ability that very few people have. A chef though, anyone can do, there's lots of people that work in michelin starred kitchens, lots of chefs and they're not jobs that are particularly hard to get in the grand scheme of things, if you want to be a chef and work in a michelin starred restaurant, then I'd say it's a very achievable dream for most people, all you need is a passion for cooking and the desire to work at it. But if you were to tell me you had a dream to play for Manchester United, then i'd say that most people have no fucking chance, it's only a tiny percentage of people who even have the potential to achieve that and even then it requires performances and dedication that go way beyond working in a kitchen.

[Anonymous No.17753707]

>>17753131
Respect sure, I can recognize he's a talented guy with regards to cooking. But it goes beyond that with some people like OP, they literally worship and idolize people like Marco and Gordon and see them as these types of gods that are above themselves. They're just people though, that trained as chefs, got some lucky breaks here and there and achieved success and fame at a time when being a young chef was considered cool and trendy. They're not miracle workers and they're not doing anything extraordinary.

[Anonymous No.17753734]

>>17750837
I recently dreamed I worked in his restaurant, I had to cut and sauteé mushrooms in an Haute cuisine way and did it perfectly. Mpw was proud of me and for once I was proud of myself

[Anonymous No.17753811]

>>17753685
Marco was always in his kitchen. Explain to me why I should care what retards not too dissimilar to you think about someone who has inspired me to better myself? Why shouldn't I look up to him as someone who has achieved greatness? You are acting like a jealous ankle biter who for some reason can't accept that his "fame" or whatever you want to call it has merit. Do you understand that he was well established as one of the best chefs in the country before his notoriety? Maybe like he actually earned it?

And hey, how about next time you actually respond to what I'm saying instead of cherry picking the easiest and most inconsequential part of what I'm trying to argue. Thanks.

[Anonymous No.17753831]

>>17752198
Looks like another overrated above average dish inspired from french cuisine.
>>17753811
Easy as fuck.

[Anonymous No.17753833]

>cries because Marco shouted at him
>says he quit his job because of Marco's bullying
>develops own management style mainly based on shouting and bullying
What did he mean by this?

[Anonymous No.17753889]

>>17753707
I guess you're incapable of imagining the absolute hellscape nightmare it must be to run a 3-michelin star restaurant, both from a long-term logistical perspective, as well as the day-to-day fuckups that happen. MPW and Gordon are one in a million high-productive individuals that can/could make that shit work

[Anonymous No.17753890]

>>17753833
the cycle of abuse is hard to break. even when we consciously acknowledge the negative affects abuse has had on us, we're still conditioned to dish it back out and rationalize away the behavior when we do it

[Anonymous No.17753891]

>>17753833
cycle of abuse anon.

[Anonymous No.17753896]

>>17753831
Say it with me.

Taaaastelet.

[Anonymous No.17753900]

>>17753831

Post your version of it then

[Anonymous No.17753908]

>>17753889

Ah yes the hell scape nightmare of someone putting out 1/3 of a wheel of cheese, on a tray full of 1/2 wheels of cheese.

[Anonymous No.17754055]

>>17753811
No, it's you that misunderstands. I don't have a problem with Marco himself or with him achieving success, nor am I jealous of it, I'm happy for him. I'm merely wondering why people like you worship the ground he walks on and I'm pointing out how silly it is, because he hasn't really achieved greatness in the general sense of the idea, only greatness within the world of cooking, which is a rather basic and simple endeavor. Cooking isn't that hard, and the art of cooking that you seem so mesmerized by is in reality just simple chemistry. He's not creating ingredients from thin air, or conjuring up flavors within his mind, he's simply using chemistry to unlock certain flavors within ingredients and food that already exist. Now if you were to worship god or the creator of this universe for creating these foods that we enjoy, then I'd understand you, but not the idea of worshipping Marco himself. I also find it funny that you yourself are more interested in the character of Marco, more than his actual cooking and dishes, I mean you posted a picture of him smoking a cigarette and not one of his dishes. That alone is very telling. What does his physical appearance have to do with this great cooking ability that he has? Like imagine you were a fan of some great artist, would you have a picture of the artist on the wall, or a picture of one of his actual art works? His art works of course. The whole thing is just pretty silly and kind of pathetic.

[Anonymous No.17754079]

>>17754055
Cooklet. There's a difference between worship and admiration. You are literally equating my admiration for one of the best chefs to have ever existed with god. Absurd. Remember bud just because you speak words doesn't make them true.

I've only posted pictures of what he has cooked at his three star restaurant, from his cookbook, you silly monkey. Now make the stuffed pigs trotter and come back. Okay?

[Anonymous No.17754170]

>>17754079
I really have no interest in any of the dishes you’ve posted so far, I don’t consider them appealing plates of food. I wouldn’t go out of my way to try them or pay for them. I mean you talk about how ‘technical’ and how difficult these dishes are to make, as if that’s what food should be judged by and that’s the quality that makes these dishes and Marco great. Personally I judge food on how it tastes, and that alone. I mean if you’re judging food on complexity alone, then you could make an argument that KFC have achieved greatness too, due to the logistics and processes involved in them having so many franchised restaurants that all serve the exact same tasting chicken. Chicken that has a secret recipe that countless people all over have tried to replicate and failed. That definitely is not what qualifies as great food though, is it? Perhaps you should be worshipping the kfc colonel too. Again, there’s also a reason none of these dishes you posted are popular anymore and are dated.

[Anonymous No.17754209]

>>17754170
You sound like someone trying to argue that chemistry is just pouring liquid A into liquid B, and because of that no successful chemist deserves admiration.

Marco earned his three stars for a standard 3 course meal not a tasting menu. It's significantly more difficult to pull that off, which is a huge part why you and your "go with what's trendy" attitude cannot appreciate what is considered a perfect dish. People who have soent their lives refining their craft call the stuffed pigs trotter a perfect dish. Think for one moment about that.

It's unfathomably stupid to think the food at Harvey's didn't taste better than it looked. You may be able to figure that out if you weren't a massive cooklet. I posted the recipes in their entirety.

I won't even entertain your kfc analogy it is so unbelievably absurd.

[Anonymous No.17754270]

i had marco pierre white's cooking one time at harvey's in the 80s, chicken dish. it tasted like popeyes.

[Anonymous No.17754280]

>>17754170
ahahahaha

[Anonymous No.17754283]

>>17754170
You sound like a faggot JFL

[Anonymous No.17754290]

>>17754170
go back to r/atheism

[Anonymous No.17754301]

>>17753707
>Not anything extraordinary
It is literally extraordinary for a chef to become as successful as White or Ramsay though. Ordinary chefs are not nearly so successful, popular, or well known
>I live in a city with probably over a hundred restaurants
>I can name 0 chefs at any of them
>I can name Gordon Ramsay even though he doesn't have any restaurants within hundreds of miles
This is extraordinary

[Anonymous No.17754607]

>>17752238
What's so special about sport stars? Just because a guy can sprint 100m 0.01 seconds faster than others. Most sports don't even mirror any challenges that you would require in the wild. A great chef is arguably more useful to society than an NBA player.

[Anonymous No.17754618]

>>17753833
bamboozling vs being bamboozled

[Anonymous No.17754643]

>>17752198
Pierre Koffman came up with this dish though. MPW even credits him in the recipe

[Anonymous No.17754663]

>>17752238
Besides the king's ass wiper (Groom of the Stool), the court Chef was the highest honor. In other words Chefs have always been and will always be a more prestigious profession than niggerball gladatorial slaveshits.

[Anonymous No.17754680]

>>17754643
Yep. He even credited him on his menu at Harvey's calling it, "Pierre Koffman's pig trotter" or something similar. Copying, honoring, or both? It's your choice.

[Anonymous No.17754840]

>>17754209
>Marco Pierre White claims that McDonald's consistently puts out better food than many of London's top restaurants,
>"McDonald's offers better food than most London restaurants and the general criticism of the company is very unfair. "

https://youtu.be/lTbOdWhghCQ

[Anonymous No.17754917]

>>17754301
>I can name Gordon Ramsay even though he doesn't have any restaurants within hundreds of miles
>This is extraordinary
You're right, it's extraordinary that he's become so famous, not because of his cooking ability, most people couldn't even name a single of his restaurants, or the dishes that he serves, or his background, etc, but just because of the persona he's created as being an angry chef that yells and swears at people. His TV shows like Kitchen Nightmares and Hells Kitchen have brought him incredible fame, not his actual cooking ability. That is pretty extraordinary. But again, his cooking ability and the fact he can cook are not extraordinary, just his level of fame is.

[Anonymous No.17754925]

where can I find a collection of his videos?

[Anonymous No.17754986]

>>17754840
I got sad watching this.

[Anonymous No.17755024]

what do you guys think of his son?

[Anonymous No.17755036]

>>17755024
He reminds me of that tranny that was chasing in in my nightmare yesterday where I went to get a taco bell taco, but all they were serving were amputated penises in soft taco shells. I got mad and yelled at the manager and said I don't like soft tacos. THIS IS FUCKING TACO BELL WHERE ARE THE HARD TACO SHELLS. Thats when this crazy tranny that looked exactly like MPWs son ran out of the men's loo and chased me for a half a mile before I woke up drenched in sweat and taco bell "el diablo" sauce.

[Anonymous No.17755060]

>>17755024
He as a lot of hair, I'm jealous.
Other than that I'm happy I wasn't born as him

[Anonymous No.17755071]

>>17754680
>>17754209
>>17754079
>>17753896
>>17753811
Those are all dishes that require time to prepare each ingredient, but it's not something than most of people who get culinary education would find hard to make
It's just the level of cooking in general is not hard in absolute sense, it's something we came up with as a almost monkeys

[Anonymous No.17755085]

>>17750837
*Marco Pierre White

>"I didn't make Gordon Ramsay cry. He made himself cry. That was his choice to cry."

[Anonymous No.17755092]

>>17755024
hopeless junkie wigger who will be dead by the time he's 30 with any luck

[Anonymous No.17755142]

>>17755024
evidence for multigenerational trauma

[Anonymous No.17755253]

>>17755071
You need to look at the dishes in the sense of them being cooked to order, perfectly, day in day out. If you don't think that's peak of difficulty I don't know what to tell you... Expect that I would love to see you make the stuffed pig's trotter.

[Anonymous No.17755271]

>>17755253
> Expect that I would love to see you make the stuffed pig's trotter.
I wouldn't because it doesn't seems like a good idea to me (especially for a home dish), but seeing how it's made it's not again rocket science. Probably I'm more used to cooking respect to you

[Anonymous No.17755294]

>>17755271
How many attempts to make it perfectly?

[Anonymous No.17755400]

>>17755253
>You need to look at the dishes in the sense of them being cooked to order, perfectly, day in day out.
You mean by a whole team of people right? That naturally become better at it day by day? I mean I can show you street vendors in asia and india that are moving incredibly quickly and serving food to hundreds of people on the streets daily. Something that i'm pretty sure you'd struggle with too. Are they also highly exceptional people in your mind?

[Anonymous No.17755418]

>>17755024
KEK it's crazy isn't it. Your father is a world renowned celebrity chef, rich and famous, you get sent to the best schools and have a privileged upbringing and this is how you turn out? Squandering your fathers monies, defacing your body with ugly tattoos and piercings, all while being a druggy and an alcoholic, a total degenerate.

[Anonymous No.17755457]

>>17755400
You can do better than that bro, cmon. Please tell me you understand the difference that you're clearly leaving out.

[Anonymous No.17755508]

>>17755457
>avoids answering the question
This is what you said though, '

>You need to look at the dishes in the sense of them being cooked to order, perfectly, day in day out. If you don't think that's peak of difficulty I don't know what to tell you.
That's what these street vendors do, they cook dishes in order, perfectly, day in day out and they have it down to an art, it's something you too would struggle to do.

Yet you don't think they're doing anything exceptional, but somehow you think Marco was, even though both are just cooking food.

[Anonymous No.17755541]

>>17755508
So you're telling me there's no technical skill difference between the two? 4 different apps, 4 different entrees, and 3 different desserts all timed and made to absolute perfection is the same as your street vendor? Nope. Sorry.

Do you understand the difference between a 3 star michelin restaurant and a street vendor(serving what, btw?) or do I need to go into more depth for you?

Please don't make false assumptions. I never said anything about street vendors.

[Anonymous No.17755554]

>>17753833
trauma literally, you start to identify as either a victim or as an abuser, Gordon choose the later

[Anonymous No.17755580]

>>17755541
> Do you understand the difference between a 3 star michelin restaurant and a street vendor(serving what, btw?) or do I need to go into more depth for you?
not that anon but there are a lot of factor involved in 3 star michelin restaurant dish that is not related to the difficulty of the dish or the skill of the chef (and as he stated before, those dishes are made by a team of cooks), which can be how the food was treated, how rare those particular ingredients and how they are combined together.
A street vendor has skills that a chef doesn't have, and the other way around.

The whole point was not that it doesn't exist a relative difficulty between dishes, but the bar of difficulty in cooking is something that everyone with a culinary education can reach

[Anonymous No.17756282]

>>17755024

[Anonymous No.17756309]

>>17756282
If it were jacks son he’d have strangled him to death already.

[Anonymous No.17756345]

>>17752238
>star player for Manchester United
Kings had royal chefs, they had royal librarians, they had royal apothecaries, they even had royal seat warmers, but there has never been a royal kicker of the ball. And don’t bring up jousting or whatever the fuck you’re gonna say, the jousters weren’t just jousters, you think jousters didn’t work between fairs?

The only specialised entertainment were bards/thespians and what were basically carnies

[Anonymous No.17756396]

>>17753150
>Have the confidence to sprinkle it all over. Allow your fingers to create the desire. Don't force it; make it sensational.

[Anonymous No.17756410]

>comes out of the freezer with a meat cleaver
>"watchu doin, anon?"

[Anonymous No.17756671]

>>17756345
Kings had entertainers too, royal court jesters, some which were acrobatic and athletic that could perform a variety of skills. They had high status too and were protected under law, far more protection than the chefs had actually. They were freely allowed to mock whoever they wanted.