The Devil in the Kitchen: - Sex, Pain, Madness, and the Making of a Great Chef

Marco Pierre White

Bloomsbury USA

2008

272 páginas

9h 4m

ISBN-13: 9781596914971

“There hasn’t been a food memoir this deliciously wicked since Anthony Bourdain’s Kitchen Confidential.”—Portland Oregonian
The Devil in the Kitchen is legendary chef Marco Pierre White’s memoir of growing up working-class in Leeds and going on to become a king in the culinary world—the original celebrity chef. The first British chef (and the youngest chef anywhere) to win three Michelin stars—and also the only one to ever give them all back—is known equally for his astonishing talent and for being a chain-smoking, pot-throwing enfant terrible of the kitchen. In The Devil in the Kitchen he takes readers on a revealing and raucous ride, featuring some of the biggest names in the food world and beyond. It’s truly a decadent feast for anyone who loves food or just a great story.

Resenhas (4)

5 (Perfeito)

Mother Nature is the true artist, and the chef is merely the technician.

This book is the Memoir of Marco Pierre White, youngest chef to conquer three Michelin stars and mentor to countless chefs including his protégé, Gordon Ramsay. His captivating detailed storytelling allows you to navigate from his very humble beginning to what made him great and famous, lessons he learned throughout his very hard-working journey within the industry and unbelievable struggle outcomes by working for the high standard French and British chefs in the “Golden age” of gastronomy.
There’s a high price for knowledge, the top Echelon comes with big burdens. The highest standards of cuisine are bounded by an extremely disciplined environment, delivering a hundred covers a night with consistency, each dish made at a Three-star level to build reputation by what you put on the plate. Marco’s mentors, also hard men all from humble beginnings, believes in discipline to run a restaurant kitchen, or in his words: Service is service. Whatever the Chef says at you, whether he screams at you, abuses you, shouts at you, just say: Yes Chef. For him, absorbing pressure is a matter of personal and emotional investment.
Marco is straightforward, passionate, honest with himself and his food. At each chapter there are great cuisine insights and lessons about life to be learned. The guy is not perfect, on the contrary, he recognizes every flawed and robust aspect that made him who he is and do not apologize. A man driven by his insecurities, scars and a fear of failing accompanied by even harder Chefs which later on became an addiction to the adrenaline of cooking and passion for refining dishes.
But these are all of derivatives, they do not speak truths about his indefinable essence. Marco, along with his team, being the youngest to conquer a Three-starred restaurant, was also the first one to hand them over. Marco’s philosophy is to do things as an extension of yourself, he pushed himself so hard to achieve heights to later on recognize, and I quote him: The growth stunt at other life aspects by carrying the burden of a nonstop mechanical strive behind a stove.

Link to my highlights: https://drive.google.com/file/d/1jdYR8kaQ_MBrMVHSAtaoVc-lNZMEa80D/view?usp=sharing