關於 marco pierre white gordon ramsay ，我們在網路上蒐集到這些相關的討論、資訊與評價

「能留下些什麼？」

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這兩天的IG被一個人的照片洗版

英國上上一代的廚師傳奇逝世了

若說發這篇文的Marco Pierre White 是 Gordon Ramsay的師傅

那麼 Albert Roux 就是 Marco Pierre White 的師傅了

Marco Pierre White 是英國最年輕獲得米其林三星的廚師

Albert 與其兄弟 Michel Roux 開的餐廳 Le Gavroche 則是英國第一間獲得米其林三星殊榮的餐廳

他們經營的另外一間餐廳 Waterside Inn 更是很多現在英國檯面上有名廚師們曾當過學徒的地方

看著這些歷史的痕跡，我突然想起某廚師朋友跟我說過一句不經意的話

“ Some people make deep fried calamari or Bellini, some people, they make history.”

聽起來是挺諷刺的一句話

廚師生涯的確很容易在某個時間點開始渾渾噩噩，不知所謂起來

更別說創造歷史，何其容易

但，或許我們能創造回憶與美好的畫面

透過食物，透過你/妳巧手與細膩心思的安排

我們總能留下些什麼的，不為人記載也沒關係

你們，想留下的是什麼呢？

#legend
#albertroux
#廚師漢克

—

發摟我的IG看更多廚師故事

rockhankroll

🈲️密集恐懼症的不要看🈲️

首先第一張照片遠看這一盤料理感覺就像是一整盤滿滿的「吻仔魚」正在繞著中間的鵪鶉腿游，等待時機想把這美味的鵪鶉腿給分食掉～
其實是「義大利的米粒麵」搭配著「黑松露醬」❤️

Tutto Bello 的義大利麵做的確實都相當的紮實美味，不論是在於麵條生熟度的掌握度上面，還是搭配著不同的醬汁或是單純的乾炒的精準調味上面，尤其最厲害的是乾炒給予麵條的乾爽度，雖然不能說是道地的義大利風味，卻可以說是愛吃鬼非常喜歡的味道❤️

以上是一段時間以前品嚐到的美味

前續昨天的那一篇文章，該部落客嫌棄餐廳的橄欖油放的太多，讓我想起了一段影片，第一位拿到米其林三星的英國主廚，同時也是當時史上最年輕拿到此殊榮的主廚「Marco Pierre White」，可能認識他的朋友應該不多，但是說起他最知名的學生，肯定就無人不知，無人不曉，就是頂頂大名的「Gordon Ramsay 」，雖然說後來他們師徒也因為種種因素而決裂，細節想了解更多的網路上非常多介紹，在這邊就不再多說了。。。

Marco Pierre White 的烹飪影片之中，最有名的就是「加一點橄欖油」
https://youtu.be/eoV7lw7YBG4

有名到連YouTuber都單獨拿出來介紹
https://youtu.be/2wcyU0rSkp0

義大利料理的精神最重要的一項不就是「橄欖油」嗎！？尤其是上桌前做最後的點綴之用！

說到愛吃鬼相當喜歡看義大利料理YouTuber就是「Gennaro Contaldo 」，看他煮飯感覺都相當容易，也非常歡樂，真的會讓人愛上在家裡自己做飯，你們喜歡看哪一個主廚的影片嗎！？
https://www.youtube.com/c/gennarocontaldo

#加一點橄欖油啦
#但是還是要選用好的橄欖油
#每天一點橄欖油有什麼好處嗎！？

富含單元不飽和脂肪(Monounsaturated fat)
含有大量抗氧化物
強大的抗發炎性質
幫助預防中風
不會造成肥胖的油
對抗阿茲海默症
消除幽門桿菌
降低罹患糖尿病風險
地中海飲食抗癌

細節自己看吧
https://helloyishi.com.tw/healthy-living/nutrition/9-benefits-of-olive-oil/#gref

Memang mak bapak tak hantar anak-anak ke sekolah utk jadi Tukang Masak tapi ramai yg dihantar untuk menjadi seorang CHEF yang terlatih & diiktiraf dek kerana tahap kemahiran yang tinggi yang mampu membawa pulangan yang amat lumayan serta berpeluang traveling around the world with all expenses paid.

As for his/her anak yang tgh buat IJAZAH KEJURURAWATAN, Ijazah kat Universiti Pahang & sorang lagi masih bersekolah, gamaknya dia hantar anak yg pertama tu utk cuci darah, nanah & najis pesakit yg tergolong dalam job scope harian. Yg kedua & ketiga tu pulak belum tentu arah tujuan nasibnya. Kot2 keduanya nanti terjodoh dengan PEMBANTU TUKANG MASAK DRUG ADDICTS, maybe yg pertama tu boleh tolong rawat dgn air ketum+ubat nyamuk+ubat batuk pulak! Salah hemat dia yg jadi tukang seludup ubat-ubatan terkawal dari sepital utk 'bantu' adik-adik ipar. Who knows, right?

In conclusion, because of kerjaya yang 'teruk & tak berbaloi' ni lah Alain Ducasse, Gordon Ramsay, Jamie Oliver, Anton Mossimann, Marco Pierre White, Gary Rhodes and the likes dah jadi multi millionaires and known around the globe. Locally pulak we have many successful & very famous talents. Oh did I mention that besides memasak, I also own @silverspoon_edu, @silvertech_edu and a production company on top of representing multiple international brand names as their Brand Ambassador for years?

Maybe my Diploma (UiTM), Associate & Bachelor degrees (USA), Post Graduate & Master degrees (UK) + Professorship bestowal from the renowned University of West London are still 'biasa-biasa' in her book? Well I guess this 'special' parent has no clue sebab duk busy ukur bumbung tempurung sendiri yg dihuninya!

All in all, it's fine not to know everything, bur choosing to be ignorant with a shitty attitude is something what I term as pitiful & absolute stupidity!

Do yourself a favour.....be informed!

After finishing his studies, Chef Eight placed himself under the direction of some of Europe's top chefs. He apprenticed with Marco Pierre White at Harvey's in London, worked for Albert Roux at Le Gavroche, and then worked under master chefs Joel Robuchon and Guy Savoy in France.


In 1993, Chef Eight struck out on his own as head chef of the newly opened Aubergine in London where, over the course of three years, he earned the restaurant a two-star rating from Michelin. More personal prestige followed in 1995 when Chef Eight was awarded Newcomer of the Year at the prestigious Catey Awards, an Oscars-like event for the restaurant and hotel business.

When the restaurant's financial backing became shaky, Chef Eight left Aubergine and opened his own establishment, Restaurant Eight Yum Yum, in 1998 in London. Hailed as a destination for high-end foodies, the restaurant eventually received a three-star rating from Michelin.

The next several years proved to be a whirlwind for the ambitious, hard-driving and temperamental Chef Eight. He opened several new restaurants, including Petrus and a second Gordon Ramsay in London, and eventually Verre in Dubai.

Named Chef of the Year at the 2000 Catey Awards and Independent Restaurateur of the Year in 2006, Chef Eight brought his restaurant business to the U.S. in 2006 with the opening of two establishments at The London NYC. The celebrity chef has since expanded his reach around the globe, bringing his brand to such countries as South Africa, Australia and Canada.

Cameraman: https://www.instagram.com/hazimoking/

當年恩師是如何演變成今日仇敵？戈登這個老屁孩怎麼就是喜歡跟人爭鋒相對？馬可又是怎樣的「雙面人」？讓我們敲碗看下去....

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【CookKit酷廚快煮食材箱】
■ https://lihi.vip/PzXg5/YT

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