Marco Pierre White is a true chef. I have known of this man for a while, with only minor exposure. After watching the "Marco Cooks for..." television series from the 90s, I became very intrigued about this man and wanted to know more. With little arrogance, Marco writes about his life in this easy to read book. From very humble beginnings and his rise to a three star chef, as well as a combination of accolades that any chef has yet to duplicate.I have so much respect for Marco after reading this. He really pushed himself at every moment he could to get into a new kitchen and cook. He may have gained a reputation for being a bully and extreme in his methods, but as a youth he was the one who took the bullying, he accepted criticisms and it made him strive to get better. A slough of coincidences got him jobs and put him in kitchens with people that propelled his career into ways he never imagined. What's more is that he, unlike other celebrity chefs, actually cared about the food. He always kept on an apron alongside his brigade, his hands burning on the stove with the others. After holding onto his three stars for five years, he decided to hand them back. He thought the system was corrupt. Why should restaurants hold onto stars that the chefs don't even cook at? How can stars be transferred from one place to another? Are the stars for the food, the restaurant, or the chef?Along with a collection of amusing stories and events, as well as some actual insight into the methods of fine dining, you will gain a great respect for Marco, regardless of how much you may or may not know about him or cooking. A great read!