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27 Comments
This is a "There we are" moment
my goodness me the amount of grease this guy uses
So looks great, but what did you actually do to the aubergine flesh in the bowl?
Editors are just putting “there we are” in for shits n giggles at this point. It is completely their choice. It’s that simple.
There we are
There we are, some vegetables with your microplastics
I love a good aubergine. It gives that sense of occassion. It's as simple as that
I suggest a MPW "there we are" compilation. Look at the fans in the comments. 😊
Whatever you do, don’t cut into ribbons. That’s sooooooo 2025. Always chiffonade.
Where's the butter?!
I truly hate his whispering. I hate it when people do it when not needed.
Our choice…
In the shallow world of modern gastronomy, chefs have forgotten where they are. Marco is here to remind them.
Now the aubergine caviar, 𝓣𝓱𝓮𝓻𝓮 𝔀𝓮 𝓪𝓻𝓮.
Return of the king!! There we are
That looks amazing
Cook from Temu. With his salt blocks
It's not my choice that this video appears in my YouTube recommendations. But it’s my choice to watch it. So, I reckon it’s my choice.
touch of grated cheese on top?
I'd like to see him prepare a Turkish dish called Imam Bayıldı…
Pouring all that oil in for 90 seconds of tickling an aubergine…its Marcos choice
We are there
Christopher Walken meets Gordon ramsay
there we are
The reason I read these comment sections is because I like the snark. It's as simple as that.
I'm always using he's advice since I discovered this clips.
Thank you for looking like a professional and not wearing a dorky geeky dirty ball cap. This is what a professional culinary worker looks like. 👍🏻🧑🏻🍳👍🏻🍞🫓🥐🥖
eggplant 🍆