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White Slave: The Autobiography

by Marco Pierre White

3.78 of 5 stars 3.78 · rating details · 2,272 ratings · 180 reviews

Amazon Significant Seven, May 2007 : Marco Pierre White made history as the most decorated chef in the UK and still holds the honor as the youngest chef ever to win three Michelin stars. Billed as a "brooding Byron" of the kitchen, MPW brought a punk-rock sensibility to his craft, shattering centuries-old rules of fine-dining tradition (and bruising many egos in the process ...more

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Published August 23rd 2006 by Orion (first published January 1st 2006)

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Jul 25, 2008 Carol rated it 3 of 5 stars · review of another edition

Shelves: biographies

OOooh, he's such a nasty boy. I think I might like to have him cook for me, but I wouldn't want to know him in any other context. I wouldn't want to be his wife and I sure as hell wouldn't want to work for him.

I understand that to some degree a mercurial, self-confident demeanor is a job requirement for being a Michelin-3-star-caliber chef but White comes off as a 5-star jerk. He's very quick to quote positive reviews and people who bolster his image as a sex-god Mick-Jagger-of-the-kitchen. I da ...more

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Dec 05, 2010 Jim rated it 4 of 5 stars · review of another edition

Shelves: autobiography

By the end of this book, Marco is neither a devil nor in the kitchen, but you do understand why he once was both. Undeniably a difficult character, the autobiography goes some way to explaining the drive and motivations behind the man and I did wonder if a couple of therapy sessions had added to some of the more reflective and self-analytical passages. On the other hand, selective amnesia is often also in evidence especially when concerning business or personal relationships, although he does re ...more

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Oct 08, 2011 grundoon rated it 3 of 5 stars · review of another edition

3.5 Wow, this is a tough one to rate. On the one hand, it's an autobiography (ghostwritten) of a charismatic, narcissistic, volatile, wildly-talented chef. On the other hand, it's an autobiography of a charismatic, narcissistic, volatile, wildly-talented chef. The story is entertaining, mostly compelling, and there's a good deal of culinary and kitchen life. But the further you read, the more you notice how much has been left out and how just about every anecdote comes padded in justification, r ...more

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May 12, 2013 Shahine Ardeshir rated it 3 of 5 stars · review of another edition

Silly as it sounds, I started reading this book after watching Marco Pierre White in action on Masterchef Professionals. I know precious little about fine dining, but I liked the man from what I saw, and thought that a book about his life would be interesting.

I was half-right.

The book begins beautifully. In fact, the first half was one of the best autobiographies I’d read - about how a young boy from very humble beginnings started a life and built a career in the culinary scene in England. It w ...more

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Jan 27, 2015 ^ rated it 4 of 5 stars · review of another edition

Recommends it for: Foodies and budding commercial chefs

Shelves: autobiography , food-and-cooking , non-fiction , review-liked , books-with-1001-to-10000-ratings , author-male , y-2001-2010

I thoroughly enjoyed reading this book; in one part a fascinatingly rewarding reminiscence of 1980s London; and in another a raw insight into what it took to succeed, both financially and socially, in the restaurant trade. James Steen (the ghost-writer) has done such a superb job here that found myself wishing that I could now read his book of how he wrote this book. I can’t believe that he could have had an easy time of it.

Good 1980s restaurant food WAS memorable, though mainly because of the ...more

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Aug 24, 2013 Ms.pegasus rated it 4 of 5 stars · review of another edition

Recommends it for: anyone interested in haute cuisine; and anglophiles

Recommended to Ms.pegasus by: Jonathan Lin of Goodreads

Shelves: memoir-biography , nonfiction , food

You've achieved your life's dream at age 33. Now what? It's a problem few of us even think about, let alone encounter. It's the problem Chef Marco White faced in 1995. The choices he made at that point were, like his life, unusual and courageous.

DEVIL IN THE KITCHEN is Marco White's memoir. It's the story of a boy from a financially strapped working class home in Leeds. It chronicles the distress of a boy who lost his mother at age 6, who feared the loss of his father from terminal cancer four y You've achieved your life's dream at age 33. Now what? It's a problem few of us even think about, let alone encounter. It's the problem Chef Marco White faced in 1995. The choices he made at that point were, like his life, unusual and courageous.

DEVIL IN THE KITCHEN is Marco White's memoir. It's the story of a boy from a financially strapped working class home in Leeds. It chronicles the distress of a boy who lost his mother at age 6, who feared the loss of his father from terminal cancer four years later, who was estranged from his father in late adolescence and who floundered through two unsuccessful marriages and nearly a dozen irretrievably damaged relationships in pursuit of his dream.

Much of his story follows an established template -- long hours, grueling work, physical discomfort, verbal abuse, sleep deprivation and unremitting pressure. Both physically and mentally, White focuses on his career as if waging a battle campaign. It is no accident that he gets his culinary training on the job, moving from one Michelin starred restaurant to the next. At his two star restaurant, Harvey's, he recounts cringe-worthy anecdotes which reflect a manic obsession for perfectionism that make Hell's Kitchen's Gordon Ramsay seem like he is on tranquilizers by comparison.

For a chef's memoir, the book touches on food in a cursory way. Chef White does, however, reflect on the grandeur of the Escoffier tradition. White got his start at the Hotel St. George, and his appreciation of the “Grand Hotel” era echos the admiration for Chef Paul Bocuse evident in KNIVES AT DAWN. White has a keen appreciation of history. He contrasts early on the differences between the era of his youth and the present. Diners then were much less sophisticated, and the experimentation we have come to take for granted grew out of a few gradual experiments by chefs considered radical in their day. This was especially true in Britain, where comfort food like Toad in the Hole was both expected and ubiquitous.

Chef White is not an introspective man. Behind all of his stories, we sense the pervasive influence of British class distinctions. When Prince Charles mistakenly believes he is French (his full name is Marco Pierre White) it is a social miscue that triggers red-faced embarrassment on the prince's part. It's hard for an American to think of such a situation as anything other than merely funny. While denying that he envied the rich and famous in his youth, one can't help but wonder if young Marco didn't envy their sense of belonging. The contrast between his ambitions and his upbringing constantly seemed to make him an outsider in any group. At Harvey's, Chef White's almost sadistic treatment of offending restaurant patrons seems not unlike summary evictions from the perfect-fit world he is attempting to create for himself.

As the book ends, Chef White has decided to give up his Michelin stars and leave the kitchen. The new chapter in his life anticipates business ventures and publicity stints – a less stressful route than his demanding kitchen routine. Hopefully, he declares: “The process of writing this book helped me to leave behind the baggage that was weighing me down and allowed me to move forward with my life. I like to think that I've developed, for the best.”

Despite recent setbacks, the reader hopes as much for him as well. Look at the portraits of him by Bob Carlos Clarke on the web and you will see a charismatic intensity that commands at least interest, if not admiration. ...more

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Dec 27, 2010 Kid rated it 3 of 5 stars · review of another edition

I liked this book. . .it was unpretentious, well-crafted and interesting. If this sounds like I'm damning it with faint praise I kinda am. . .

Marco White is the self-described "first celebrity chef" aka "rock star chef" - he made great sacrifices to gain three Michelin Guide stars for one of his restaurants and is clearly passionate about high cuisine. It comes across and is compelling. At the end of the day this did not transcend the genre. . .i.e. a memoir by someone at the top of their field. ...more

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Sep 20, 2014 Jeff rated it 3 of 5 stars · review of another edition

Shelves: 24books52weeks2014 , kindle , nonfiction , research

From what I've read, classic French cooking—the kind Marco Pierre White excels in—seems filled with confections. Hillocks of puff pastry or shivering gelees sheltering stronger stuff inside: fish, eggs, puddings of blood or brain.

In a way, The Devil in the Kitchen is like those dishes: under the puff pastry of celebrity memoir lurks the tale of a brutally ambitious chef, wanting nothing in life but his own three Michelin star restaurant. Hands down the best parts of this book are when White talk From what I've read, classic French cooking—the kind Marco Pierre White excels in—seems filled with confections. Hillocks of puff pastry or shivering gelees sheltering stronger stuff inside: fish, eggs, puddings of blood or brain.

In a way, The Devil in the Kitchen is like those dishes: under the puff pastry of celebrity memoir lurks the tale of a brutally ambitious chef, wanting nothing in life but his own three Michelin star restaurant. Hands down the best parts of this book are when White talks about his strategies for achieving first employment and then advancement at each of the two star restaurants in London, what he learns from each, and how he contrives to top them. If the chef life interests you, it's meaty and intoxicating stuff.

But just as with a meal, you have to consider the book as a whole...and it is that bland, underbaked puff pastry that fails the reader in the end. White had a colorful childhood and years of celebrity so he doesn't lack for stories, but he very actively eschews introspection.

This works when he and ghost writer James Steen—and I have to say I found entirely charming the amount of praise White heaps on Steen in the Acknowledgments (or perhaps Steen heaps on himself, maybe?—are making a case for White as a fiend driven only to become the best chef in England, but fails badly when White hits that goal and decides to retire from the kitchen at the age of 35. There are a few paragraphs talking about the decision and they all but shrug on the page at you.

Worse, the book continues from there, so one gets to hear more about White's devotion to opening restaurants and earning money, to children he rarely bothers to name and a wife he never bothers to describe. A long semi-amusing anecdote about business partner Michael Caine suggests any number of things about White (an obsession with the rich and successful, his own fiscal conservatism, a near-constant opportunism) that cast all the previous pages in lights other than how White would want them perceived.

I don't care much if that's the case, frankly: I'm more than happy to read about people I wouldn't want to share a meal with, but a memoir should at least be entertainingly fraudulent.

But yeah, I'm giving it three stars because the stuff I enjoyed, I enjoyed a lot. There are probably better books out there that give more insight into the mind of a successful chef, but this was one of my first. Until a better one comes along and really shows me what I've been missing, I can't help but have some fondness for The Devil in the Kitchen. ...more

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Mar 29, 2008 Shelly rated it 3 of 5 stars · review of another edition

Recommends it for: foodies

Shelves: book-club-pick

Marco Pierre White's story is interesting. I'm not a "foodie", but I still enjoyed it. The writing style was kind of rough at times, extremely conversational and would sometimes jump from one topic to the next without much transition (surprised he had a ghostwriter), but all in all it was an entertaining read.
White, like most chefs, is a hothead. His infamous temper was apparently the talk of London's restaurant world during his heyday. Although to me he seems to go overboard at some times--like ...more

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Dec 19, 2008 Jill rated it 5 of 5 stars · review of another edition

Shelves: food-literature

Anthony Bourdain's Kitchen Confidential - a behind the scenes look into a chef's life - was what got me hooked on food literature. Although Bourdain and White are different in many ways (White's a three starred Michelin chef and he stresses that he never did drugs nor did he binge on alcohol), the Devil in the Kitchen reminded me of Bourdain's book in many ways: the hard scrabble to the top, their accounts of verbal exchanges in the kitchen with the liberal use of foul language, and ultimately, ...more

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Jul 27, 2012 Palma rated it 4 of 5 stars

Shelves: put-aside

I love to read about what drives ceratin people to perfection and temperments.

This is not a cook book but a biography that I find very honest. It tells of how he grew up and how people used to work really hard at young ages, of growing up and actually living in the outside world of simple pleasures of fishing, playing in mud, catching tadpoles etc

I like this man's honestly and directness. I may not agree with his conduct in a kitchen ,though!
I find it pretty disappointing that this great chef, ...more

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Jun 18, 2008 Jackie C rated it 1 of 5 stars · review of another edition

Recommends it for: chefs and therapists!

Marco Pierre White has had an illustrious career for sure, but he's no Anthony Bourdain. At least Tony has respect for the cultures of the world and sees what an as* he has been.

I wish Marco well but thought this was just another retrospective of a self-absorbed, workaholic madman who achieved high culinary honors by manipulating, terrifying, insulting, abusing, and ignoring anyone who should have mattered to him (except his wife Mati, who must be a saint or the ultimate masochist).

I'm glad to ...more

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Apr 04, 2015 Bhavnashivalkargmail.com added it · review of another edition

For a book lover, there is no greater joy than finding a book that engages you and keeps you hooked till the last page. “The Devil in the Kitchen” an autobiography of the original legend of the British kitchen “Marco Pierre White” was that book for me.It is a fabulous insight into the mind of a man who became the youngest chef in Britain to win 3 Michelin stars by the age of 33, without any formal training. It is amazing to read how passion can drive people to achieve greatness and in that quest ...more

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Aug 07, 2015 Manda Werhun rated it 3 of 5 stars · review of another edition

Shelves: mine

I have always admired Marco Pierre White. I wanted to know more about this articulately spoken chef and the culinary hero for so many cooks. I really enjoyed reading it, it was well written, there were passages that made me burst out laughing and others that really spoke to me and moved me. I admired Marco's determination, his eye for detail, his unnerving commitment and his unrelenting drive of achieving his ultimate dream of acquiring three Michelin Stars.

What really stood out for me is the b ...more

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Jun 10, 2015 Mark Strolenberg rated it 4 of 5 stars · review of another edition

Great book that tells the story of one of the most influential chefs ever. It certainly is an interesting journey, from his youth growing up in a counsel estate to his rise through the culinary world ending with 3 Michelin stars. The book gives a great impression of the culinary world in the 70's, 80's and 90's. It's amazing how many great chefs were trained by Marco Pierre White, or at least worked in one of his kitchens. This book is about Marco Pierre White, and less about food. While a lot o ...more

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Dec 11, 2014 Sharon Griffitts rated it 3 of 5 stars · review of another edition

White's memoir seemed a bit disconnected at times, jumping from one time period to another. It is written as though he were talking to his ghost writer who merely transcribed Whites ramblings rather than editing them into a coherent narrative. The raw language did not offend me but his abuse of staff did. He justifies his behavior by saying it imprints the lesson more quickly and forcefully. Well, having a bowl of soup poured into one's apron because it was not hot and being forced to wear it th ...more

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Jul 03, 2008 Nathan rated it 2 of 5 stars · review of another edition

Although tempered with brief instances of enticing narration, the book falls very short of its potential. White has a reputation for having a frenetic, perfectionist attitude, yet very little of either comes across in his own book. I think a proper biographer, and not the subject, would have a far more equitable, and interesting, story to tell.

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Feb 16, 2012 Juliet Slemming rated it 2 of 5 stars · review of another edition

I was hoping for more "Kitchen Confidential".. this was allll about the three stars Marco has won, did I mention he has three stars? if he mentioned it once he mentioned it 100 times... how many stars? 3 I think. Too long and just not funny enough.

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Jun 14, 2014 Emily Christine DeOrnellas rated it 5 of 5 stars · review of another edition

Great book for people who love food

I loved Bourdaine's Kitchen Confidential and loved the cover and title of this book so figured this would be another fun read. It was really an interesting read - very different from Bourdaine. It also sounds as if Piere white was a much better chef as well. I like that it feels told very much in his own voice (even with the ghostwriter). Much of it goes through why he decided to work certain places and the things he took from each experience. He's a bit of a n ...more

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Sep 14, 2014 Nomiky rated it 5 of 5 stars · review of another edition

I found myself in a bit of a bind one day. I was in a second hand book store, holding a $9.90 copy of Marco's autobiography: RRP $30.

BUT: there was $10 left in my wallet. I was hungry and it would be six more hours before I had access to other monies or food.

What to do then I thought to myself.

I bought the book.

I can't lie to you and say this book was nourishing, that void of physical food it sustained me. It didn't.

Well maybe it filled me with a bit of warmth, but it was more the kind of war ...more

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Aug 15, 2015 Sam rated it 3 of 5 stars · review of another edition

Shelves: memoir , true-story , celebrity

I hadn't heard of Marco before reading this book. Reading books about famous chefs is my hobby. Marco definitely has the credentials. He is the only British Chef to have earned 3 Michellin stars. He came from humble beginnings and has built a restaurant empire in England. He was also a mentor to some great famous chefs, most notably, Gordon Ramsey. He's definitely someone to know in the culinary world.

As for the literary aspect of this book, I think the writing could have been better. Also, Mar ...more

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May 25, 2015 Loulaubye rated it 4 of 5 stars · review of another edition

Shelves: favorites

I know shit about food. I absolutely know nothing. I couldn't cook to save my life, and I wouldn't cook even if I could. I'm just not interested.

But I am one of those people who stared at Gordon Ramsay in awe when he first made his appearance on TV. I, like many people, wondered why on earth was he such a prick, why on earth did people tolerate him and if his food was as good as he claimed it to be. I watched Kitchen Nightmares and The F Word both filled with curiosity and thoroughly entertained I know shit about food. I absolutely know nothing. I couldn't cook to save my life, and I wouldn't cook even if I could. I'm just not interested.

But I am one of those people who stared at Gordon Ramsay in awe when he first made his appearance on TV. I, like many people, wondered why on earth was he such a prick, why on earth did people tolerate him and if his food was as good as he claimed it to be. I watched Kitchen Nightmares and The F Word both filled with curiosity and thoroughly entertained. I mean, people listened to and respected a madman! A foulmouthed madman.

Then I learnt somewhere of Marco Pierre White: the man who made Gordon Ramsay cry. I was hooked just by the idea of it. So I began reading and it didn't took me long to discover that Marco had a very interesting character of his own, a very peculiar life and his very own intense, addicted and obsessive personality.
Marco in his own words seemed to have made a decision of living only inside a kitchen and making his food his sole interest in life. I loved how he recounts incidents as simple stuff that he did, and then speaks of the consequences and of people's and media's perception, because it feels honest. I particularly liked how he talks about the comment he made of his first wife wedding dress: how he said something simple that got turned into a huge scandal; how he didn't deny that people's interpretation was not entirely wrong.

After reading this I looked for clips of Marco on YouTube, and I was completely amused by the calm, serious man that very politely explains how to cook some fish. You would've never known by that what type of life he was leading, and that's what makes his biography so fun to read. (That and all the Gordon Ramsay + other now world famous chefs anecdotes, those were extremely fun).

I still care nothing for cooking, but I'm glad I got a glimpse into the life of someone who made of cooking his life, and got so far with it. ...more

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Nov 10, 2014 J. Joan rated it 2 of 5 stars · review of another edition

I've now read a number of chef memoirs, including two from Anthony Bourdain, Jacques Pepin, and Grant Achatz, and have to say this was the least interesting, captivating, or informing. I felt I did not learn too much about what made this chef special or how special his work was (I am not personally familiar with his restaurants at all), and felt the author came off as arrogant and insensitive. His writing is very disjointed and you don't really see any thematic messages or connected storytelling ...more

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Jan 26, 2013 Clarissa rated it 2 of 5 stars · review of another edition

Shelves: 52bookchallenge2013 , non-fiction , culinary

I echo other people's criticisms of this book in that I agree that White is a smarmy name dropper, but that is not what bothered me the most about this book. I guess I went in with the wrong expectations... I wanted to read a book about someone passionate about food, who loves eating good food and making good food with the antics and hard-ass-ness just incidental to that. Y'know, kind of like Anthony Bourdain's book, which at the time I read it I didn't find it all that fantastic. However, at le ...more

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Jul 30, 2011 Alex Kalim rated it 3 of 5 stars · review of another edition

As the original enfant terrible of the modern British cooking scene, Marco Pierre White (MPW) has earned both the accolades of his colleagues and the admonition of his critics. This memoir, which vacillates between raw candor and over softened prose, is an interesting - if somewhat pedantic - recollection of a life spent in pursuit of the ultimate accolade of his profession - the coveted three Michelin stars.

MPW is thorough in dissecting and explaining some aspects of his development - he clear As the original enfant terrible of the modern British cooking scene, Marco Pierre White (MPW) has earned both the accolades of his colleagues and the admonition of his critics. This memoir, which vacillates between raw candor and over softened prose, is an interesting - if somewhat pedantic - recollection of a life spent in pursuit of the ultimate accolade of his profession - the coveted three Michelin stars.

MPW is thorough in dissecting and explaining some aspects of his development - he clearly owes a lot to the famous Box Tree, which formed a significant role in his culinary maturity. So much so, it would seem, that he now owns the restaurant. On others, he is skimpy and hurried. More often than not, he regales the reader with tales of kitchen pranks and personal mischief, or the omnipresent worry of his ineptitude with the local female talent, than an interesting and provocative look inside some of the world's most famous kitchens. In the space of three years, he works for Nico Ladenis, Raymond Blanc, and Michel Roux. This alone would make great fodder for an entire book, but the two or three chapters MPW spends on this rich personal history is deflated and vacuous - the promise of a grand souffle which has been too filled with hot air, crumbling under its own empty weight.

And this emptiness pervades the rest of the book. Whether dealing with his expanding culinary empire, offering his version of the split with his most famous protege Gordon Ramsay, or explaining why he gave back his 3 Michelin stars - MPW falls a bit flat. There's too much polish, too much gloss, too much presentation, and not enough of the fresh, honest ingredients MPW espouses and respects so much.

For a foodie and a MPW fan, this is a fun insight into the meteoric rise of a mercurial cook (MPW makes it clear he is a cook, not a chef). Devil in the Kitchen also offers the cooking enthusiast a first hand account of the period 1985-2000, when the London food scene was exploding. But the average reader will be disappointed - this is no "Kitchen Confidential" - which was full of controversial anecdotes, drugs, sex, and rock and roll. "Devil in the Kitchen", on the other hand, is seasoned with a lot of pain, and rather empty on the sex and madness. ...more

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Apr 25, 2012 Timm Higgins rated it 5 of 5 stars · review of another edition

This is another one of my collection that I could read over and over. What a brilliant if not ill tempered chef. If it wasn't for Marco Pierre White, there most likely wouldn't have been a Gordon Ramsey. Even Heston Blumenthal of The Fat Duck fame worked in one of Marco's kitchens. This book is a great look into his world, I mean who roasts 36 chickens for their juice? Marco does. His pursuit for perfection at the sacrifice of everything else.

If there was one place that Marco felt at home, it wa ...more

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Sep 27, 2012 James rated it 4 of 5 stars · review of another edition

I enjoy biographies because they give a glimpse into an extraordinary life. When a person is very accomplished, we rather easily dismiss their achievements as the result of talent and 'hard work'. But White's book reveals how big a role obsession and sacrifice play.

Other than being a great chef, I knew nothing about White - definitely none of the controversy that followed him in the Eighties and Nineties. Still, this was very enjoyable. It is written in straight-forward fashion and gives a lot o ...more

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Feb 28, 2013 Umaymah rated it 5 of 5 stars · review of another edition

I gave the book 5 stars because it was well written and kept my attention. I have rarely read a biography and came away disliking the person, no matter my previous prejudices when I read a personal story I at least come away with an understanding of the person. I may not agree with their choices in life etc but I take away a certain understanding of why they are who or what they are. In this book the rock star chef seems to live life by his own rules and does not have the courtesy to extend the ...more

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Sep 11, 2011 Andy rated it 4 of 5 stars · review of another edition

Recommends it for: Sous Chefs

Recommended to Andy by: Pigeon In A Pig's Bladder

Shelves: kitchenxplosion , kool-imports

Marco Pierre White paid his dues cooking for the three major French chefs cooking in Great Britain and blew them away, no small feat when you consider that the English and French are like cats and dogs. "Devil In The Kitchen" also has more than its share of killer anecdotes, like:

1. Mario Batali, who worked under White, is a major Joy Division fan (“She’s Lost Control” his fave tune).
2. Gordon Ramsay, also a White alumnus, got into a major dust-up with some gypsy skinhead chap after said suede-h ...more

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Mar 12, 2008 Firecooked rated it 2 of 5 stars · review of another edition

Shelves: foodie-books

Ok, second book in a row that I was just glad to get to then end! The subtitle of The Devil in the Kitchen is Sex, Pain, Madness, and the Making of Great Chef… I think the more accurate title would have been “Being a great chef is an excuse for sex, pain, and madness”. The autobiography covers Marco White’s (big name chef in Britain) life starting as a child with the early loss of his mother, through to retiring young after receiving the highest Michelin accolades possible. You kind of get a “th ...more

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