The Devil in the Kitchen

Finally, I’ve finished yet another great book. The Devil in the Kitchen by Marco Pierre White was such a learning opportunity. You don’t realize how much one has accomplished in a lifetime until you’ve read their biography.

White didn’t have formal training of any kind; he just started working in kitchens as a teenager. His first kitchen adventure was Hotel St. George under Stephan Wilkinson. At first he had no interest in food but just saw it as a job. Next he would work for Albert Roux, Raymond Blanc and Pierre Koffman all culinary giants of the time. Here he would gain the experience and confidence, to one day open his own restaurants.

After opening famous Harvey’s and winning two Michelin stars he turned to Restaurant Marco Pierre White at the Hyde Park Hotel. After much hard work he would come to win three Michelin stars in Restaurant Marco Pierre White. After winning three Michelin stars he decided his race was not yet finished. He became obsessed to win Michelin couverts or “knives and forks.” They are awarded for pleasantness, luxury, aesthetics and ambience. Finally The Oak Room in London’s Meridien Hotel would take him there.

After working in kitchens for twenty one year’s, Marco Pierre White hung up the apron. Several factors contributed to his retirement but the primary one was to spend more time with his wife Mati and at the time his two kids, Luciano and Marco. After learning so much from Albert Roux they finally ended their relationship in the late nineties. Albert had intentionally not given Chef of the Year to Marco Pierre White saying it would be bad for the industry.

Only if there were more chefs like Marco Pierre White in the business. The man sacrificed every moment of his life for twenty one years. Most cooks will be lucky if they’re half as good as him but we can all try.