if you’ve ever found your interest even marginally piqued by the mystifying world of fine dining, or maddened by their insistence upon “simplifying” and “deconstruction;” appalled by the authoritative techniques of one Gordon Ramsay; or affected by the devil-may-care sincerity of Anthony Bourdain; the work of Marco Pierre — for better or worse, depending on who you ask — is often credited as their genesis.
as someone who works in hospitality (an important distinction from merely being in “food service,” as i’ve been frequently reminded), i have an admitted bias towards food-centric novels and the oft-eccentrics that bind them. growing up in a hispanic household that often preferred to cook all the things they couldn’t say (you might not get an apology, but best believe there’d be enough arroz con gandules for seconds and thirds that night), i believe in its capacity to mend hearts and operate as an extension of the love we have for those close to us.
for all his “bollockings“ — as Pierre White himself puts it — he clearly believes in this capacity for magic as well, and his passion, though definitively excessive in its shouty, cheese-hurling manifestations, can at least be empathized with. his ascension, storied intensity, and startlingly frank instances of vulnerability make for a really unique read, and a must for anyone in The Industry(™).
i’m also re-reading Dune :P