The BEST Cooking Videos on YouTube
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Date: 2019-10-29
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Comments and reviews: 9
WarMom
As someone who's just been through a one-year culinary school course, what you said about 'experienced practicioners called upon to be teachers' totally resonated with me (ok, so did the sugar cage and tuille basket, those are mainstays in pastry 101. Over here (Ireland) there's a big push for courses to get people fast-tracked into the industry because of a labour shortage. Lecturers are regularly there to just get you to know how to do things, do them well and do them consistently, but there's not a lot of room for explaining 'why' - that's reserved for people who'd go on to be product designers or health inspectors. I'm one of those people who, as a perfectionist, craves to know why, and on more than one occasion I drove a lecturer up the wall with questions.
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As someone who's just been through a one-year culinary school course, what you said about 'experienced practicioners called upon to be teachers' totally resonated with me (ok, so did the sugar cage and tuille basket, those are mainstays in pastry 101. Over here (Ireland) there's a big push for courses to get people fast-tracked into the industry because of a labour shortage. Lecturers are regularly there to just get you to know how to do things, do them well and do them consistently, but there's not a lot of room for explaining 'why' - that's reserved for people who'd go on to be product designers or health inspectors. I'm one of those people who, as a perfectionist, craves to know why, and on more than one occasion I drove a lecturer up the wall with questions.
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StringStorm
I think Marco is pretty much desensitized to anything related to media so whenever he says something wrong in interviews and comes to resurface some time in the future, he's all lol, don't care and that's it. No one can do anything about it, either. Sure, there are some instances where he's responded with anger but nothing ever came out of it because, really, he just couldn't care. Same with why he decided to do those Knorr videos. He just doesn't care what some internet italians think about his pasta sauce. They can cry and whine all they want but there's literally nothing they can do about it other than clack away on their keyboards and be the food-incarnation of Benito Mussolini.
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I think Marco is pretty much desensitized to anything related to media so whenever he says something wrong in interviews and comes to resurface some time in the future, he's all lol, don't care and that's it. No one can do anything about it, either. Sure, there are some instances where he's responded with anger but nothing ever came out of it because, really, he just couldn't care. Same with why he decided to do those Knorr videos. He just doesn't care what some internet italians think about his pasta sauce. They can cry and whine all they want but there's literally nothing they can do about it other than clack away on their keyboards and be the food-incarnation of Benito Mussolini.
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Dale Smith
I disagree about this personality being 100% manufactured. Both of these chefs are (or were) 3 Michelin star chefs and people literally spend their entire lives trying to get to that point. Chefs have killed themselves over losing one star. Most people will never get to that level of being a chef, and a lot of people get to the top of what they are doing by being arrogant assholes who are singularly focused on what they are doing.
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I disagree about this personality being 100% manufactured. Both of these chefs are (or were) 3 Michelin star chefs and people literally spend their entire lives trying to get to that point. Chefs have killed themselves over losing one star. Most people will never get to that level of being a chef, and a lot of people get to the top of what they are doing by being arrogant assholes who are singularly focused on what they are doing.
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E Sh
For all the bad boy bluster, I think Marco Pierre White, far from not caring what people thought of him, was ultimately about being accepted and validated by the rarefied culture of haute cuisine and high-end fine dining. Acceptance and celebration by a group you despise doesnt make you very happy in the end, or ever. To me, the original culinary badass and all around amazing dude will always be Jacques Pepin.
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For all the bad boy bluster, I think Marco Pierre White, far from not caring what people thought of him, was ultimately about being accepted and validated by the rarefied culture of haute cuisine and high-end fine dining. Acceptance and celebration by a group you despise doesnt make you very happy in the end, or ever. To me, the original culinary badass and all around amazing dude will always be Jacques Pepin.
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Jimgoguy
Hey, First comment on here. I'm a freshman in college, majoring in Music tech, and living on my own in a studio apartment. This has given me a lot of time to analyze who I am, and what I'm doing. I know it may not seem like much, but your philosophy on cooking has given me some great perspectives and stuff to think about. So, thank you. Thanks for helping me down the rabbit hole of self understanding.
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Hey, First comment on here. I'm a freshman in college, majoring in Music tech, and living on my own in a studio apartment. This has given me a lot of time to analyze who I am, and what I'm doing. I know it may not seem like much, but your philosophy on cooking has given me some great perspectives and stuff to think about. So, thank you. Thanks for helping me down the rabbit hole of self understanding.
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SwissMarksman
Im sure that he worries immensely about the fact that he isnt living the life you want him to live. The guy has got literally nothing to prove, whatsoever. Hes been to the summit of culinary Everest time and time again. And now heres you; you, who cant even find your way to base camp, slagging him off for chilling in the foothills. The foothills you cant even reach. Have a word with yourself.
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Im sure that he worries immensely about the fact that he isnt living the life you want him to live. The guy has got literally nothing to prove, whatsoever. Hes been to the summit of culinary Everest time and time again. And now heres you; you, who cant even find your way to base camp, slagging him off for chilling in the foothills. The foothills you cant even reach. Have a word with yourself.
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justinknots
Hey Adam. Wanted to say thanks for this video. I like how you show the complexities of opinions. The minutia of life. The world isn't simple, sometimes we don't have the answers, but if we communicate with people eventually we might understand each other. Psh. cooking videos my ass. Keep doing your thing. I'll keep watching.
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Hey Adam. Wanted to say thanks for this video. I like how you show the complexities of opinions. The minutia of life. The world isn't simple, sometimes we don't have the answers, but if we communicate with people eventually we might understand each other. Psh. cooking videos my ass. Keep doing your thing. I'll keep watching.
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Thomas Sireci
Some people put olive oil in, I never bother, so I'll put a splash in because I had an Italian mother, which is why I season my water with Knorr Chicken Stock Pot, because it makes your pasta taste better. But it's your choice. -Marco Pierre White
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Some people put olive oil in, I never bother, so I'll put a splash in because I had an Italian mother, which is why I season my water with Knorr Chicken Stock Pot, because it makes your pasta taste better. But it's your choice. -Marco Pierre White
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Dylan Bodkin
please please please watch the video where he critiques people who cook eggs for him. kills me everytime when he explains very basically to a woman how to poach an egg and then stares her directly in the eyes and says, never forget that.
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please please please watch the video where he critiques people who cook eggs for him. kills me everytime when he explains very basically to a woman how to poach an egg and then stares her directly in the eyes and says, never forget that.
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