Bunny Chow meet Marco, Marco meet Bunny Chow! Eat Out introduced our headline chef, Marco Pierre White to some South African favourites and here's what he had to say...
I love how this guy has years of experience tasting, recognizing, describing and improving on the flavours and balance of a dish, but chooses to just say "i like it"
He is a brilliant chef, and because he loves honest easy, tasy food, he would like it, those smug food critics are bunch of cunts who have less knowledge than marco
Everyone’s opinion on food is valid, however I’d definitely respect Marco’s opinion over a lot of others. The man was the youngest person to attain 3 Michelin stars for a time and has a greater palate than many other chefs of his prestige.
Many people have bad impression of Marco because of how the media portrays him but if you step back and just see his stature and way of talking. He's a straight forward person and doesn't pull punches. He'll say what he's thinking and that's why I love him because his honesty can be brutal but most of the time he's not there to put people down, but to better the person, because he isn't actually the worse thing they'll face. And if you watch many of his interviews where questions about his childhood, he reference his parents a lot and aspects on how their influence helped shape his view on food. Which is also why he prefers comfort food more so than restaurant food because those were his humble beginnings, while the restaurant food were the pinnacle of his legacy. It's also why you see him do recipes for Knorr because he wanted to do something with an everyday product and not make restaurant tier meals.
@Rich Piranha - Natural freshwater Fish yes inherited a fortune, worked his ass off for a huge legacy in culinary world and has trained some of the most established chefs in the world. What have you done lately
It's actually more clever than you might think. Bunny Chow Chow sounds like Ciao, which is bye in Italian. Bunny Ciao - Bye Bunny Goodbye Rabbit. That is some quick wit.
Love Marco, bumped into him in the cotswolds he was sat outside a pub enjoying some wine and he was one of the nicest people I've met, chatted about Rock and Metal of all things haha!
My god, how i'm starting to respect this man. Simple, gentle, soothing, honest and with a nose for good food! I Will always respect this man's opinion.
the way he carries himself. This guy has entered the supreme level. The way he eats a bunch of the items by hand. His compliments, facial expressions. Everything. Just has such a presence to it. The guy who influenced the greats. Living legend.
When she says the dish is called "bunnychow", I bet Marco made a pun on the fact that it sounds like "bunny ciao" which you could translate as "goodbye rabbit". He's half Italian, so it makes sense, and we want him to come to Italy as well: come back to us Marco!
Foodies (I’m only speaking from my experience) can appreciate food without being overzealous in their description. A lot of times even if an individual doesn’t love/enjoy a dish they can see how/why others enjoy it. Largely it’s due to balance of flavors (salt,fat,acid,heat), cultural significance, or simply the perfect technique in creating a dish. I doubt he loved all of these, but understands that they are good in their own rite
One of my favorite human beings on the planet. Love the man. Nothing but respect for him and what he's accomplished in his life. He's a renaissance man and a true gentleman.
A lot of dish in french cuisine are straight forward like bœuf bourguignon bouillabaisse quiche loraine carbonade poulet basquaise etc French cuisine is famous not because it’s the most fancy but because it’s the more complete all kind of dish exist in it
Traditional French cuisine is very simple with very few ingredients. The true mastery is the way they are prepared and the order in which the ingredients are added to the dish.
I was part of the production crew for this shoot and we thought it’d be funny to serve Marco with a Knorr stockpot, as part of a good natured prank. He was absolutely furious and stormed off, not answering his phone at all.
My impression as well. My understanding is that he returned his Michelin stars and reordered his life priorities. Still, a great character and a dying breed.
So you actually get different meats/veg in a bunny chow. You can get Lamb, chicken, prawns, beans, mixed veg etc. All of which is a curry filled into a bread. I am a South African, born and raised in Durban. Home of the bunny chow. It is a very popular dish amongst us. Sad story about how this dish came about. Indians were brought to South Africa as indentured labourers during apartheid. So Indians could not sit in the same restaurant as white folk and in order to get a meal, the patrons had to go to the back entrance where they would be served a take away. So the bread was used basically as a container to hold the curry.
easy, tell marco that gordon said the whole crying thing isnt true at all... tell gordon that marco said gordon could be a acceptable chef if he would start using stockpots duck while stiring your sauce youre welcome
I think the waitress was lucky because she could have been told over by Pierre White. He is not an apprentice. He won many distinctions and Michelin's prizes.
Having lived in South-Africa for a time, I do miss the cuisine. Boerewors, Biltong, Chakalaka and curried liver-sandwiches. Bunny Chow too, but if not eaten with the right timing and skill, it tends to collapse on the plate. By the way, to the South Africans: those bags of nuts, potato chips, spices and mint, that the Indians sell in Durban, what was that stuff called? "Sevennuts", or something like that?
You can't go wrong with local dishes. Doesn't matter where you are in the world. Most of the time they've been around for decades if not centuries and there's a reason for that.
_I like how Marco turnt immediately around on the Snoek pate_ -- i bet it is, something like whitefish and then cod or salmon liver pate? The stuff does not travel or keep well as fresh so... idk, bet it's good
Easiest thing to make, make a really nice beef curry, take half loaf unsliced bread hollow out, insert curry, stack some of the removed bread on top and enjoy
I love how this guy has years of experience tasting, recognizing, describing and improving on the flavours and balance of a dish, but chooses to just say "i like it"
It takes real wisdom to know when to keep things simple.
At least the guy isn’t a smug critic. He’s honest and humble.
He is a brilliant chef, and because he loves honest easy, tasy food, he would like it, those smug food critics are bunch of cunts who have less knowledge than marco
Everyone’s opinion on food is valid, however I’d definitely respect Marco’s opinion over a lot of others. The man was the youngest person to attain 3 Michelin stars for a time and has a greater palate than many other chefs of his prestige.
Because Pierre koffmann taught Marco and koffmann is a honest guy “there’s only two types of food good and bad food”
Many people have bad impression of Marco because of how the media portrays him but if you step back and just see his stature and way of talking. He's a straight forward person and doesn't pull punches. He'll say what he's thinking and that's why I love him because his honesty can be brutal but most of the time he's not there to put people down, but to better the person, because he isn't actually the worse thing they'll face.
And if you watch many of his interviews where questions about his childhood, he reference his parents a lot and aspects on how their influence helped shape his view on food. Which is also why he prefers comfort food more so than restaurant food because those were his humble beginnings, while the restaurant food were the pinnacle of his legacy. It's also why you see him do recipes for Knorr because he wanted to do something with an everyday product and not make restaurant tier meals.
@@eyeronic7602 he's trolling us looool
I have tons of respect to this man
For*
@@lilbig948 boooo
@Rich Piranha - Natural freshwater Fish oooooooh
@Rich Piranha - Natural freshwater Fish yes inherited a fortune, worked his ass off for a huge legacy in culinary world and has trained some of the most established chefs in the world. What have you done lately
@@TheRealBillix nigga i thought he was poor
"how the hell are you supposed to get back to work?" xDDD
they dont lol
You don't, Marco. You don't.
Not what he says at all.
Ok, for dinner then lol
@@ryanboshell6124 yes he did dummy
“It’s delicious. But at the end of the day, it could be either delicious or awful. It’s your choice.”
Man of culture
Knorr stockpot
Dude🤣
His look 👀 the moment she said “bunny chow” 😂 Marco: “good bye rabbit 🐇 “
It's actually more clever than you might think.
Bunny Chow
Chow sounds like Ciao, which is bye in Italian.
Bunny Ciao - Bye Bunny
Goodbye Rabbit.
That is some quick wit.
@@Moshthun not really, anyone who watches a smidge of hollywood would think of that. besides he's half italian.
Good try but to be honest, that’s overthinking it. Chow literally means eat/ meal. Bunny chow = Rabbit meal
@@fliptheswitchklipz9498 lol
@@Moshthun Doesn't "Ciao" also mean hello in Italian too?
I tried to recreate one of his dishes. The olive oil soup was delicious.
good one
Forgot the stockpot you heathen. Then again, its your choice.
Link? I want to try making it
Joe would be like
“This is disgusting and your a disgrace”
Then make you throw it away so he can smash the plate
@jordan joe bastianich
@@drinksomestew8159 no offense but who the hell is he
@@user-ww9pd2rz4e joe bastianich the bald judge in masterchef usa
@@drinksomestew8159 ahhh never heard of him, will check it out
lol goodbye rabbit
bunny ciao
Love Marco, bumped into him in the cotswolds he was sat outside a pub enjoying some wine and he was one of the nicest people I've met, chatted about Rock and Metal of all things haha!
Does he like metal?
@@kevins4222 whitesnake and led Zeppelin he was talking about! So heavy rock I guess
@@kevins4222 he was saying he's cooked for Robert plant and Coverdale!
@@MetalMatt awesome!!
Marco knows his stuff! I would like to know if he likes ACDC as well? I'd love to meet him@@MetalMatt
I wish Marco from 30 years ago tried those dishes
"i think about death everyday"
Don't expect me to sell my heart
@@hititmanify when did he said that?
@@eltonwild5648 czcams.com/video/XPX8j2dvc_k/video.html
@@dr.aisaitl7439 tut tut tut tut tut tut tut
My god, how i'm starting to respect this man.
Simple, gentle, soothing, honest and with a nose for good food!
I Will always respect this man's opinion.
the way he carries himself. This guy has entered the supreme level. The way he eats a bunch of the items by hand. His compliments, facial expressions. Everything. Just has such a presence to it. The guy who influenced the greats. Living legend.
I've eaten south African food, it's bloody amazing, and the meats are the best I've ever tasted
I love biltong. But sadly not many people like it.
@@chinaman1 I love it too but my family dont maybe because the smell
@@kuratortrivia795 some of it doesnt look to good, and they might not give it a decent try
ehh its ok but my buddy joe rogan says elk meat is the best
@@justanuff Elk is amazing
I knew he'd like the curried pickled fish the most. That stuff with some crusty bread is manna from heaven
He says “portion” like he’s in The Force Awakens
When she says the dish is called "bunnychow", I bet Marco made a pun on the fact that it sounds like "bunny ciao" which you could translate as "goodbye rabbit". He's half Italian, so it makes sense, and we want him to come to Italy as well: come back to us Marco!
That's probably it.
Yes, that's the joke lol
ok.
I wouldn't have gotten the joke had I not seen it in text form and now I feel like it was so obvious
I’m guessing he’s part French too
Ramsay :Mr. Olive oil. Marco: Mr.Stockpot. Jamie: Mr.Thyme
I Bara Chef John - Mr Cayenne pepper
I Bara Heston Blumenthal: Mr. Watch me cook upside down over a tank of flaming sharks whilst my balls get tickled with rusty spoons
Townsends - nutmeg
Jamie is Mr balsamic vinegar
Ainsley Harriott: Mr. "Heh heh boiii"
Jean Pierre: Mr. Onyo
Bollocks....that has made me hungry lol.
All looked delicious btw!
👌👌🇬🇧👍
The bunny chow is a curry in a hollowed out loaf of bread
Yummy.
It's amazing how much can happen in 90 seconds
"If you ate that, how would you get back to work?" 😂
00:41 me when I see a good meme
Love that he’s straightforward, honest, and to the point. Love SA food, biltong remains my absolute favourite snack food.
love you to bits, mpw! Best chef ever, hands down.
Wish this was longer D:
I like the fact that he didn't swear
'Bunny Ciao?... Goodbye rabbit.'
This man is like a level. I can't imagine him ever bullshitting.
Foodies (I’m only speaking from my experience) can appreciate food without being overzealous in their description. A lot of times even if an individual doesn’t love/enjoy a dish they can see how/why others enjoy it. Largely it’s due to balance of flavors (salt,fat,acid,heat), cultural significance, or simply the perfect technique in creating a dish. I doubt he loved all of these, but understands that they are good in their own rite
One of my favorite human beings on the planet. Love the man. Nothing but respect for him and what he's accomplished in his life. He's a renaissance man and a true gentleman.
"I like the honesty, I like straight forward food."
Also Marco:
Specialized in French cuisine
It's almost like his opinions changed over a long eventful career full of adversity and moral dilemma.
A lot of dish in french cuisine are straight forward like bœuf bourguignon bouillabaisse quiche loraine carbonade poulet basquaise etc
French cuisine is famous not because it’s the most fancy but because it’s the more complete all kind of dish exist in it
So you think somebody skilled and capable enough to make complex food can't *also* enjoy simple food? How's life in black and white?
Traditional French cuisine is very simple with very few ingredients. The true mastery is the way they are prepared and the order in which the ingredients are added to the dish.
@@megayarfary3563 not to mention the other claim to fame: technique, technique, technique.
0:44 - Marco saying "quite spicy" (just bookmarking for myself)
Hmmm, I also sense the meme potential from that clip. Great spotting
.
Perfect for slamming it into a montage or play by play vid. Good catch
I'm surprised he liked it. There weren't any knorr stockpots in the food
get a life meme kid
@@Anudorini-Talah calling someone a "meme kid" is the ultimate L in life
There probably fucking were tbh.
@@DustfingazBeats you have almost 25k subs and you can't even break 1000 views on your videos. You don't get any say on people taking L's.
I was part of the production crew for this shoot and we thought it’d be funny to serve Marco with a Knorr stockpot, as part of a good natured prank. He was absolutely furious and stormed off, not answering his phone at all.
The only south African I know is absolutely massive, which makes sense now looking at the size of those portions
They're taking all the food from rest of africa
We eat a lot what can I say
I did try knorr chicken cube and coat it at chicken and then fry it. .. It quite good..
Luckily, we have a lot of South Africans living here so I've tried most of this food. They know how to eat!
agreed unlike the Pacific Islanders and Ejyptions
The man is a human compacter, a man after my own heart. Everything is good, it's food.
Marco is honest humble, no bs, and a culinary legend!!
*peels lid*
Marco: "what's this?"
"It's a Knorr stock pot"
Marco: your choice really"
Marco is an absolute legend, intense honest and yet humble.
Good man. Great Chef
Great chef
I really like this guy.
love Marco
That was really cool.
He becomes more pleasant with age. Like a fine wine, nice man.
My impression as well. My understanding is that he returned his Michelin stars and reordered his life priorities. Still, a great character and a dying breed.
Even in his advanced age this man has such an aura of intensity about him. It's both inspiring and terrifying..
Love Marco
So you actually get different meats/veg in a bunny chow. You can get Lamb, chicken, prawns, beans, mixed veg etc. All of which is a curry filled into a bread. I am a South African, born and raised in Durban. Home of the bunny chow. It is a very popular dish amongst us. Sad story about how this dish came about. Indians were brought to South Africa as indentured labourers during apartheid. So Indians could not sit in the same restaurant as white folk and in order to get a meal, the patrons had to go to the back entrance where they would be served a take away. So the bread was used basically as a container to hold the curry.
I think he was just very hungry
He’s great 😊
I like his open-mindedness. Not everyone can easily enjoy food they're not used to.
Imagine making a sauce while marco is on one side and Ramsey is on the other side of you just staring. Lol
hell's kitchen
I’d literally shit myself and cry
The pressure from their aura would fucking kill me 😂
easy,
tell marco that gordon said the whole crying thing isnt true at all...
tell gordon that marco said gordon could be a acceptable chef if he would start using stockpots
duck while stiring your sauce
youre welcome
I love marco
If you ate that, how do you go back to work?
You know what Marco....
Chef Marco is my cooking idol
When Marco loves all of your food that should make you feel like a million bucks.
He seems to have chilled the fuck out over the years
Lucky him ! Wow !
more marco more marco more marco!!!
"It's delicious actually, and I like the honesty of it, it's just like 'straight forward food.'"
The best in the business 💪🏻
Hard worker. No nonsense. Marco has become a meme over the last few years but at his roots he's a world class chef.
I doubletaked when he said "it's like a donut", I'm too used to Gordon Ramsay using it as an insult.
Masterclass...simple
bunny ciao! good bye rabbit! hahahahaha fn killed me, gotta love this dude
Marco is very much like the food he prefers... simple and straight forward
He works his way from the bottom. He knows food, he know the taste
I love this man. He is genius.
I think the waitress was lucky because she could have been told over by Pierre White. He is not an apprentice. He won many distinctions and Michelin's prizes.
He is just a rip off of gordon ramseys
@@Is_it_p yeah he is an old school fat boomer. LOL. cant cook himself out of a brown paper bag. only got 3 stars for 1 restaurant./ lol
@@wolfgangsimonsiv9444 cope
@@shiromi1 okay zoomer
@@wolfgangsimonsiv9444 >uses -oomer to label people
ngmi
That "bunny chow" thing looked tasty.
Bunny Ciao. Gotta love MPW
Take a shot every time he says delicious.. good way to have a good might but also whatta gentleman!
Kit Harington
I live in California USA and after this covid shyyt is over im going to south africa to play some football, drink and eat! 100%
Literally no one cares about your vacation plans but thanks for sharing!
The food and drink is great in SA. Had the best spuds, best blueberry ice cream, best pizza and best curry there.
@@tukkek and no one cares about your opinion lol
@@AlexanderTheGreat1000 ignore him.
@@AlexanderTheGreat1000 Ignore Boer.
Having lived in South-Africa for a time, I do miss the cuisine. Boerewors, Biltong, Chakalaka and curried liver-sandwiches. Bunny Chow too, but if not eaten with the right timing and skill, it tends to collapse on the plate. By the way, to the South Africans: those bags of nuts, potato chips, spices and mint, that the Indians sell in Durban, what was that stuff called? "Sevennuts", or something like that?
What was life like living in South Africa?
I miss Durban I been in England for 3 years now. I need a bunny chow and a braai
Guy Wardell wtf is bunny chow
Stu Timmins it's bread with the filling taken out filled with curry amazing
Guy Wardell mmmm
He just simply enjoyed the food and kept it simple. No need to use fancy words.
You can't go wrong with local dishes. Doesn't matter where you are in the world. Most of the time they've been around for decades if not centuries and there's a reason for that.
I know he complimented everything because he's a good guy but I'm proud lol
The bunny chow, is now world famous.
This dude hilarious
“Goodbye rabbit” 😂
Ah, I was hoping for vetkoeks in this one
Give that man a bells.......
I know he’s highly respected and feared by most but seems like a cool dude hang with
Had a Bunny Chow when we went to South Africa - wish they served it in the UK
I made it myself, 4 years ago.
This 90 second video had more content than a 10 min video
Marco u r a magician chef.....👑👑👑👑👑🧡❤💚👍💫
I ... don’t think he is here mate ...
_I like how Marco turnt immediately around on the Snoek pate_ -- i bet it is, something like whitefish and then cod or salmon liver pate? The stuff does not travel or keep well as fresh so... idk, bet it's good
That bunny chow looks flame 🔥
When Marco says it's delicious, it's delicious.
lets see his version of this with stock pots
his version of jamaican rice with peas was a big success too
Marco looks like fran lebowitz now.
I love bread and meat, so I am definitely trying that Bunny Chow idea.
Easiest thing to make, make a really nice beef curry, take half loaf unsliced bread hollow out, insert curry, stack some of the removed bread on top and enjoy
It just needs a Knorr stock pot
This man is Gordon Ramsay and Boris Johnson mixed together.
"its like tin tune with mayonnaise .......
*delicious*
- What do you call this cube here?
- Knorr, with the K pronounced.
I thought it was gonna be an empty plate.
lmao too soon
*Gordon: THIS GLASS OF WATER IS TOO WET!!!!*