>it'z only smellz >plsss, make me nasty…make me nasty, I luvva nasty, cmon…Ima nasty boy >she's virgin for meee >ees broth too stronk? >plis dun crie >u test ur spatula? >ooo yeah, vy do u make my ravioli so hard? >much too thick? >sucky sucky sucky >ur risotto so fuckin pretty to me ahhh…beautiful…beautiful to me ahhh >don’t take off now because I enjoy too much! >it’s naht molten, but it’s a little broken… >one finger??? >u like when Marco highly recommend 4 u, velly strung? >where you come from? >u take dat stock the way inside bitch…drink it >vat to say? hmmm vat to say?? >vat is going on…with u…ahhh so much make me boil… >imagine ur father if he see dis roast, what he say? >this is really incredible nasty… >you shud not hiv told me ur father wash my knorr commercial >ooo yeah, put the pot inside, put the pot inside... >is it your real father who's going to watch? >ooo, wrung bowl...niccce
>>7313291 For his time he was probably the most gifted chef and you can't hate him for that. His blatant Knorr shilling passed aside, he's a bit of an unstable nut with some ego issues, but he seems like an alright person.
>>7314045 Oh fuck off. Nobody makes a good living in kitchens without a) selling out, b) being an egomaniac that loves the taste of their own dick, or c) winning a contest on food network. Every other chef on earth is working eighty hours a week for no recognition. Jesus Christ, if I could get out of the fucking kitchen by letting the sandwich clown call me "Young GeeZee" on national tv, you fucking well better believe I'd do it.
>>7313291 >Do you like Michelin star awarded chef Marco Pierre White I don't know him personally, so I can't really say.
He has a small pub about half hours drive from me and the neighbours complain that the quails he keeps make too much noise and disturb them???
Which is not surprising here in the West Country as a lot of Londoners sell their houses in London, move to the countryside and complain about farmyard smells or Cockerels (Roosters) waking them up in the morning??
His cooking is fine though and I saw an old video of his, making a classic British dish of Liver and Onions, - no problems there! However; His take on mashed potato was very unusual, he made a sort of 'foam' which looked a bit unappealing, I have yet to try it myself though, it could be quite nice?
None of you have eaten his food. We all know him through tv. And as far as tv chefs go he's bang average. His knife skills are top tier but apart from that he's ok. If you say you admire him because of his cv then you're lying. There are many more equally decorated chefs that aren't even mentioned, Thomas Keller for example.
On tv he's an arrogant has been that carries himself with the air of a royal master chef. And that's enough to impress most of you.
>>7316912 Yeah you can easily do this in the right area with the right clientele. There is a glut of "breakfast/lunch" places that open at 6am and close at 2pm these days, and people love eating at them and working at them.
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