Italian Chef Reacts to Marco Pierre White ITALIAN TOMATO SAUCE

Honestly, Marco Pierre White in this video really tested my patience! 🤯
I believe that even if you are a starred chef, that doesn't mean your recipes, your food is the absolute best. In my opinion the best food is comfort food, made with lots of love and passion...
Going back to Marco's tomato sauce, I would like you to judge... cause I'm not impressed at all!

#reaction #reactionvideo #vincenzosplate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[peterserio]

Like many have said, Marco was sponsored by Knorr and featured the stock pods in alot of his older recipes. Vincenzo would have an absolute heart attack if he saw Marco add the stock pods to boiling water to cook pasta to give it flavour in his other videos. Or even better, when him and Gordon Ramsay add olive oil to boiling water to cook pasta so that it doesn't stick. Gordon Ramsay clearly learned that from Marco. Crazy that two Michelin star chefs don't know that when you add oil to water, the oil sits on the top of the water which would negate the effect of preventing the pasta to stick. You know what would help pasta not stick? Lots of water and stiring it.

[katttmandoo]

Since retiring he has taken a humble laid back approach to food and says numerous times on this channel that it’s for home cooks… meaning some of those who opted use these things . So he’s not patronizing home cooks who do things their way and with short cuts… why you ask? He’s a super professional and spent years being a hard a$$ about food. Only in the end to realize, all that matters is that YOU enjoy what YOU make. Myself I love garlic and will eat it by itself so I go hard on garlic. Most home cooks use stock like this and THATS THE WHOLE POINT OF HIS CHANNEL!!! It’s not pretentious and about being perfectly in line with how he cooked for years. By the way you said basil wrong…. See how that works….. to each their own. It’s unreal to me how self righteous cooks can be… as Marco once was. Now a humble man who’s cooking for the stay at home moms. Some of which with very little stuff to work with. Get over yourself. Edit: you should also be aware that tomatoes are not native to Italy and only came there from the Americas. The way people cook tomatoes varied wildly before ever making its way to Italy from the Americas. Not everyone gives a crap if it’s garlic powder, paste, minced jar, or fresh in their tomato sauce. Some people don’t cook with garlic enough to warrant buying the little bag of 5 as all of it will go bad before they use it again and then it’s just throwing away money. You act like people don’t grasp that “fresh is better” but economic and preference to products are unique to each and every person. Honestly food has never been set in stone and I don’t expect another person to eat their food the way I do… I HATE AL DENTE pasta. Absolutely cannot stand it. It needs to be soft for my liking. Is that standard? No… but I don’t give a crap about standard. It’s about my own texture preferences. 🙄

[Dereks]

I understand the criticism against him in this video but in my eyes he is the best chef of our time. This is a paid ad pretty much.

[marekmantaj]

Marco is not the best reference for traditional Italian cousine. But he is also the first chef that returned his Michelin stars and questioned the star system saying: Why should a tyre making company rate my kitchen? For that he has my huge respect and after he gave away his Michelin stars he focused on simple home cooking and anything he has done from then onwards was just incredible. That Knorr period was horrible though, I have to admit :(

[frankieslounge]

I'm Sicilian and I've worked in Abruzzo for more than a year now. I don't think foreigners can fully appreciate how angry and appalled Vincenzo sounded when he shouted "MA CHE CAZZO DICI?"

[garymichaels]

If you check an Australia Masterchef cooking class for his sauce with cherry tomatoes and Passata it is simple and delicious, totally different. This one was created for sponsorship.

[kathrinlancelle]

German here living in Florida. Self taught home cook. I make amazing Italian food. Part of it thanks to my dear Vincenzo.

[mariannecheronis]

Hi, Vincenzo! Nonna's team 💯 ❤ Delicious, comforting food that feeds the soul as well as the body. The power of Nonna's food - the beautiful taste, aroma, and even the look of it - stirs our hearts and memories for a lifetime. I love your passion! Buona giornata!

[DaveDVideoMaker]

Back in the day, Marco Pierre White used to sponsor Knorr products such as stock pots and stock cubes on the television. You’ve gotta realise this Vincenzo.

[macikj]

vincenzo you are the best. my grandma is agreeing with you. she is cooking the old real way, not the fancy ways, and thats the magic behind every good cook! cheer from Macedonia, we love Italy much!

[Tombochio]

Your opening speech was spot on, I felt that and I see it the same way; comfort food needs to stay and Michelin star food is nothing but a luxury

[Gillozz]

Marco p. White is a king of cooking. He gave his stars away for making back normal food

[ArcticKnight]

I know what you mean. I'm sure michelline star food is nice and all but, for me, I'll never forget the fussili pasta with meat sauce my father made. Now it wasnt really a traditional italian meat sauce probably. I'm from Slovenia, and I think it was just a meat sauce my father came up with, but he allways made it with love for our family, and for me it will allways be the best food ever:)

[bryce]

Tomato sauce is one of the five mother sauces in French cooking. It's not necessarily the same as Italian tomato sauce. Thyme and bay leaves are part of the standard sachet d'epice used in a lot of French cooking.

Also, I'm pretty sure the stock flavoring was a sponsored product. At least i hope that's the case.

[CBEEBLE]

Vincenzo. Marco’s mother is Italian. Grew up in poverty and watched his mother compromise with the ingredients she had.

[callummcnaughton]

The passionate defence of your entire lineage every time Marco talks about stock pot had me cry laghing as always.Truely the mark of someone who cares

[steliosmaris]

I agree with what you said in the opening. A nice restaurant is certainly a nice experience, but a home cooked meal with family is always the best.

[theodoreboosalis]

THIS is the reason I trust authentic Italian chefs making Italian food. Same with Greeks. They know how to do it - no substitutions please!!!!

[sawnmiwe]

Maybe wrong in your eyes, but this is sponsorship / partnership he made with Knorr after he handed his Michelin stars back and left the restaurant business. He was one of the first big chefs on YouTube to help people to cook better everyday. Food is also like art. It’s evolves and adapt to different regions and what ingredients taste good locally. Food is also incredibly subjective, and I think Italians have a tendency to be a bit too arrogant about their traditions, thinking their way is the ONLY way. I would be a little more respectful to one of the greatest chefs of all time.

[UndeadPlates]

That italian passion!!! 🙌 Best thing, you are right. I made your bolognese sauce once and it was the best pasta sauce i ever had. How the hell do those chefs get away with this. It's from an old video and am glad people like Vincenzo learn us to cook for real these days and not like a star chef from the past 👍