‘The Devil in the Kitchen’ Indeed
Until then, his autobiography-cum tell-all is worth picking up. While its subtitle promises “sex, pain, madness and the making of a great chef,” there's not really much of the first three — not as much as in, say, Anthony Bourdain's “Kitchen Confidential.” What will be of interest to food-lovers is White's philosophy about managing a kitchen staff (which basically breaks down to “spare the rod and spoil the line cook”) and his revelations about the ins and outs of the Michelin ratings system.
“Give me a rule and I'll probably break it,” White writes, but it's just that rule-breaking that made him a success -- and makes “The Devil in the Kitchen” such an entertaining read.
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