An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original edition
Almost two decades ago, the New Yorker published a now infamous article, “Don’t Eat before You Read This,” by then little-known chef Anthony Bourdain. Bourdain spared no one’s appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.
Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—this time with never-before-published material.
About the Author
Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, the memoir A Cook’s Tour, and the New York Times bestsellers Kitchen Confidential, Medium Raw, and Appetites. His work appeared in the New York Times and The New Yorker. He was the host of the popular television shows No Reservations and Parts Unknown. Bourdain died in June 2018.
Hometown:New York, New York
Date of Birth:June 25, 1956
Date of Death:June 8, 2018
Place of Birth:New York, New York
Place of Death:Kaysersberg-Vignoble, Haut-Rhin, France
Education:High school diploma, Dwight Englewood School, 1973; A.O.S. degree, The Culinary Institute of America, 1978
Read an Excerpt
FOOD IS GOOD
MY FIRST INDICATION THAT food was something other than a substance one stuffed in one's face when hungry like filling up at a gas station came after fourth-grade elementary school. It was on a family vacation to Europe, on the Queen Mary, in the cabin-class dining room. There's a picture somewhere: my mother in her Jackie O sunglasses, my younger brother and I in our painfully cute cruisewear, boarding the big Cunard ocean liner, all of us excited about our first transatlantic voyage, our first trip to my father's ancestral homeland, France.
It was the soup.
It was cold.
This was something of a discovery for a curious fourth-grader whose entire experience of soup to this point had consisted of Campbell's cream of tomato and chicken noodle. I'd eaten in restaurants before, sure, but this was the first food I really noticed. It was the first food I enjoyed and, more important, remembered enjoying. I asked our patient British waiter what this delightfully cool, tasty liquid was.
'Vichyssoise,' came the reply, a word that to this day even though it's now a tired old warhorse of a menu selection and one I've prepared thousands of times still has a magical ring to it. I remember everything about the experience: the way our waiter ladled it from a silver tureen into my bowl, the crunch of tiny chopped chives he spooned on as garnish, the rich, creamy taste of leek and potato, the pleasurable shock, the surprise that it was cold.
I don't remember much else about the passage across the Atlantic. I saw Boeing Boeing with Jerry Lewis and Tony Curtis in the Queen's movie theater, and a Bardot flick. The old liner shuddered and groaned and vibrated terribly the whole way barnacles on the hull was the official explanation and from New York to Cherbourg, it was like riding atop a giant lawnmower. My brother and I quickly became bored, and spent much of our time in the 'Teen Lounge', listening to 'House of the Rising Sun' on the jukebox, or watching the water slosh around like a contained tidal wave in the below-deck salt-water pool.
But that cold soup stayed with me. It resonated, waking me up, making me aware of my tongue, and in some way, preparing me for future events.
My second pre-epiphany in my long climb to chefdom also came during that first trip to France. After docking, my mother, brother and I stayed with cousins in the small seaside town of Cherbourg, a bleak, chilly resort area in Normandy, on the English Channel. The sky was almost always cloudy; the water was inhospitably cold. All the neighborhood kids thought I knew Steve McQueen and John Wayne personally as an American, it was assumed we were all pals, that we hung out together on the range, riding horses and gunning down miscreants so I enjoyed a certain celebrity right away. The beaches, while no good for swimming, were studded with old Nazi blockhouses and gun emplacements, many still bearing visible bullet scars and the scorch of flamethrowers, and there were tunnels under the dunes all very cool for a little kid to explore. My little French friends were, I was astonished to find, allowed to have a cigarette on Sunday, were given watered vin ordinaire at the dinner table, and best of all, they owned Velo Solex motorbikes. This was the way to raise kids, I recall thinking, unhappy that my mother did not agree.
So for my first few weeks in France, I explored underground passageways, looking for dead Nazis, played miniature golf, sneaked cigarettes, read a lot of Tintin and Asterix comics, scooted around on my friends' motorbikes and absorbed little life-lessons from observations that, for instance, the family friend Monsieur Dupont brought his mistress to some meals and his wife to others, his extended brood of children apparently indifferent to the switch.
I was largely unimpressed by the food.
The butter tasted strangely 'cheesy' to my undeveloped palate. The milk a staple, no, a mandatory ritual in '60s American kiddie life was undrinkable here. Lunch seemed always to consist of sandwich au jambon or croque-monsieur. Centuries of French cuisine had yet to make an impression. What I noticed about food, French style, was what they didn't have.
After a few weeks of this, we took a night train to Paris, where we met up with my father, and a spanking new Rover Sedan Mark III, our touring car. In Paris, we stayed at the Hôtel Lutétia, then a large, slightly shabby old pile on Boulevard Haussmann. The menu selections for my brother and me expanded somewhat, to include steak-frites and steak haché (hamburger). We did all the predictable touristy things: climbed the Tour Eiffel, picnicked in the Bois de Boulogne, marched past the Great Works at the Louvre, pushed toy sailboats around the fountain in the Jardin de Luxembourg none of it much fun for a nine-year-old with an already developing criminal bent. My principal interest at this time was adding to my collection of English translations of Tintin adventures. Hergé's crisply drafted tales of drug-smuggling, ancient temples, and strange and faraway places and cultures were real exotica for me. I prevailed on my poor parents to buy hundreds of dollars-worth of these stories at W. H. Smith, the English bookstore, just to keep me from whining about the deprivations of France. With my little short-shorts a permanent affront, I was quickly becoming a sullen, moody, difficult little bastard. I fought constantly with my brother, carped about everything, and was in every possible way a drag on my mother's Glorious Expedition.
My parents did their best. They took us everywhere, from restaurant to restaurant, cringing, no doubt, every time we insisted on steak haché (with ketchup, no less) and a 'Coca.' They endured silently my gripes about cheesy butter, the seemingly endless amusement I took in advertisements for a popular soft drink of the time, Pschitt. 'I want shit! I want shit!' They managed to ignore the eye-rolling and fidgeting when they spoke French, tried to encourage me to find something, anything, to enjoy.
And there came a time when, finally, they didn't take the kids along.
I remember it well, because it was such a slap in the face. It was a wake-up call that food could be important, a challenge to my natural belligerence. By being denied, a door opened.
The town's name was Vienne. We'd driven miles and miles of road to get there. My brother and I were fresh out of Tintins and cranky as hell. The French countryside, with its graceful, tree-lined roads, hedgerows, tilled fields and picture-book villages provided little distraction. My folks had by now endured weeks of relentless complaining through many tense and increasingly unpleasant meals. They'd dutifully ordered our steak haché, crudités variées, sandwich au jambon and the like long enough. They'd put up with our grousing that the beds were too hard, the pillows too soft, the neck-rolls and toilets and plumbing too weird. They'd even allowed us a little watered wine, as it was clearly the French thing to do but also, I think, to shut us up. They'd taken my brother and me, the two Ugliest Little Americans, everywhere.
Vienne was different.
They pulled the gleaming new Rover into the parking lot of a restaurant called, rather promisingly, La Pyramide, handed us what was apparently a hoarded stash of Tintins ... and then left us in the car!
It was a hard blow. Little brother and I were left in that car for over three hours, an eternity for two miserable kids already bored out of their minds. I had plenty of time to wonder: What could be so great inside those walls? They were eating in there. I knew that. And it was certainly a Big Deal; even at a witless age nine, I could recognize the nervous anticipation, the excitement, the near-reverence with which my beleaguered parents had approached this hour. And I had the Vichyssoise Incident still fresh in my mind. Food, it appeared, could be important. It could be an event. It had secrets.
I know now, of course, that La Pyramide, even in 1966, was the center of the culinary universe. Bocuse, Troisgros, everybody had done their time there, making their bones under the legendarily fearsome proprietor, Ferdinand Point. Point was the Grand Master of cuisine at the time, and La Pyramide was Mecca for foodies. This was a pilgrimage for my earnestly francophile parents. In some small way, I got that through my tiny, empty skull in the back of the sweltering parked car, even then.
Things changed. I changed after that.
First of all, I was furious. Spite, always a great motivating force in my life, caused me to become suddenly adventurous where food was concerned. I decided then and there to outdo my foodie parents. At the same time, I could gross out my still uninitiated little brother. I'd show them who the gourmet was!
Brains? Stinky, runny cheeses that smelled like dead man's feet? Horsemeat? Sweetbreads? Bring it on!! Whatever had the most shock value became my meal of choice. For the rest of that summer, and in the summers that followed, I ate everything. I scooped gooey Vacherin, learned to love the cheesy, rich Normandy butter, especially slathered on baguettes and dipped in bitter hot chocolate. I sneaked red wine whenever possible, tried fritures tiny whole fish, fried and eaten with persillade loving that I was eating heads, eyes, bones and all. I ate ray in beurre noisette, saucisson à l'ail, tripes, rognons de veau (kidneys), boudin noir that squirted blood down my chin.
And I had my first oyster.
Now, this was a truly significant event. I remember it like I remember losing my virginity and in many ways, more fondly.
August of that first summer was spent in La Teste sur Mer, a tiny oyster village on the Bassin d'Arcachon in the Gironde (Southwest France). We stayed with my aunt, Tante Jeanne, and my uncle, Oncle Gustav, in the same red tile-roofed, white stuccoed house where my father had summered as a boy. My Tante Jeanne was a frumpy, bespectacled, slightly smelly old woman, my Oncle Gustav, a geezer in coveralls and beret who smoked hand-rolled cigarettes until they disappeared onto the tip of his tongue. Little had changed about La Teste in the years since my father had vacationed there. The neighbors were still all oyster fishermen. Their families still raised rabbits and grew tomatoes in their backyards. Houses had two kitchens, an inside one and an outdoor 'fish kitchen'. There was a hand pump for drinking water from a well, and an outhouse by the rear of the garden. Lizards and snails were everywhere. The main tourist attractions were the nearby Dune of Pyla (Europe's Largest Sand Dune!) and the nearby resort town of Arcachon, where the French flocked in unison for Les Grandes Vacances. Television was a Big Event. At seven o'clock, when the two national stations would come on the air, my Oncle Gustav would solemnly emerge from his room with a key chained to his hip and ceremoniously unlock the cabinet doors that covered the screen.
My brother and I were happier here. There was more to do. The beaches were warm, and closer in climate to what we knew back home, with the added attraction of the ubiquitous Nazi blockhouses. There were lizards to hunt down and exterminate with readily available pétards, firecrackers which one could buy legally (!) over-the-counter. There was a forest within walking distance where an actual hermit lived, and my brother and I spent hours there, spying on him from the underbrush. By now I could read and enjoy comic books in French and of course I was eating really eating. Murky brown soupe de poisson, tomato salad, moules marinières, poulet basquaise (we were only a few miles from the Basque country). We made day trips to Cap Ferret, a wild, deserted and breathtakingly magnificent Atlantic beach with big rolling waves, taking along baguettes and saucissons and wheels of cheese, wine and Evian (bottled water was at that time unheard of back home). A few miles west was Lac Cazeaux, a fresh-water lake where my brother and I could rent pédalo watercraft and pedal our way around the deep. We ate gaufres, delicious hot waffles, covered in whipped cream and powdered sugar. The two hot songs of that summer on the Cazeaux jukebox were 'Whiter Shade of Pale' by Procol Harum, and 'These Boots Were Made for Walkin' by Nancy Sinatra. The French played those two songs over and over again, the music punctuated by the sonic booms from French air force jets which would swoop over the lake on their way to a nearby bombing range. With all the rock and roll, good stuff to eat and high-explosives at hand, I was reasonably happy.
So, when our neighbor, Monsieur Saint-Jour, the oyster fisherman, invited my family out on his penas (oyster boat), I was enthusiastic.
At six in the morning, we boarded Monsieur Saint-Jour's small wooden vessel with our picnic baskets and our sensible footwear. He was a crusty old bastard, dressed like my uncle in ancient denim coveralls, espadrilles and beret. He had a leathery, tanned and windblown face, hollow cheeks, and the tiny broken blood vessels on nose and cheeks that everyone seemed to have from drinking so much of the local Bordeaux. He hadn't fully briefed his guests on what was involved in these daily travails. We put-putted out to a buoy marking his underwater oyster parc, a fenced-off section of bay bottom, and we sat ... and sat ... and sat, in the roaring August sun, waiting for the tide to go out. The idea was to float the boat over the stockaded fence walls, then sit there until the boat slowly sank with the water level, until it rested on the bassin floor. At this point, Monsieur Saint-Jour, and his guests presumably, would rake the oysters, collect a few good specimens for sale in port, and remove any parasites that might be endangering his crop.
There was, I recall, still about two feet of water left to go before the hull of the boat settled on dry ground and we could walk about the parc. We'd already polished off the Brie and baguettes and downed the Evian, but I was still hungry, and characteristically said so.
Monsieur Saint-Jour, on hearing this as if challenging his American passengers inquired in his thick Girondais accent, if any of us would care to try an oyster.
My parents hesitated. I doubt they'd realized they might have actually to eat one of the raw, slimy things we were currently floating over. My little brother recoiled in horror.
But I, in the proudest moment of my young life, stood up smartly, grinning with defiance, and volunteered to be the first.
And in that unforgettably sweet moment in my personal history, that one moment still more alive for me than so many of the other 'firsts' which followed first pussy, first joint, first day in high school, first published book, or any other thing I attained glory. Monsieur Saint-Jour beckoned me over to the gunwale, where he leaned over, reached down until his head nearly disappeared underwater, and emerged holding a single silt-encrusted oyster, huge and irregularly shaped, in his rough, clawlike fist. With a snubby, rust-covered oyster knife, he popped the thing open and handed it to me, everyone watching now, my little brother shrinking away from this glistening, vaguely sexual-looking object, still dripping and nearly alive.
I took it in my hand, tilted the shell back into my mouth as instructed by the by now beaming Monsieur Saint-Jour, and with one bite and a slurp, wolfed it down. It tasted of seawater ... of brine and flesh ... and somehow ... of the future.
Everything was different now. Everything.
I'd not only survived I'd enjoyed.
This, I knew, was the magic I had until now been only dimly and spitefully aware of. I was hooked. My parents' shudders, my little brother's expression of unrestrained revulsion and amazement only reinforced the sense that I had, somehow, become a man. I had had an adventure, tasted forbidden fruit, and everything that followed in my life the food, the long and often stupid and self-destructive chase for the next thing, whether it was drugs or sex or some other new sensation would all stem from this moment.
I'd learned something. Viscerally, instinctively, spiritually even in some small, precursive way, sexually and there was no turning back. The genie was out of the bottle. My life as a cook, and as a chef, had begun.
Food had power.
It could inspire, astonish, shock, excite, delight and impress. It had the power to please me ... and others. This was valuable information.
For the rest of that summer, and in later summers, I'd often slip off by myself to the little stands by the port, where one could buy brown paper bags of unwashed, black-covered oysters by the dozen. After a few lessons from my new soul-mate, blood brother and bestest buddy, Monsieur Saint-Jour who was now sharing his after-work bowls of sugared vin ordinaire with me too I could easily open the oysters by myself, coming in from behind with the knife and popping the hinge like it was Aladdin's cave.
I'd sit in the garden among the tomatoes and the lizards and eat my oysters and drink Kronenbourgs (France was a wonderland for under-age drinkers), happily reading Modesty Blaise and the Katzenjammer Kids and the lovely hard-bound bandes dessinées in French, until the pictures swam in front of my eyes, smoking the occasional pilfered Gitane. And I still associate the taste of oysters with those heady, wonderful days of illicit late-afternoon buzzes. The smell of French cigarettes, the taste of beer, that unforgettable feeling of doing something I shouldn't be doing.
I had, as yet, no plans to cook professionally. But I frequently look back at my life, searching for that fork in the road, trying to figure out where, exactly, I went bad and became a thrill-seeking, pleasure-hungry sensualist, always looking to shock, amuse, terrify and manipulate, seeking to fill that empty spot in my soul with something new.
I like to think it was Monsieur Saint-Jour's fault. But of course, it was me all along.
Table of Contents
|A Note from the Chef||3|
|Food Is Good||9|
|Food Is Sex||19|
|Food Is Pain||25|
|Inside the CIA||36|
|The Return of Mal Carne||45|
|From Our Kitchen to Your Table||64|
|How to Cook Like the Pros||75|
|Owner's Syndrome and Other Medical Anomalies||84|
|I Make My Bones||105|
|The Happy Time||120|
|Chef of the Future!||128|
|The Wilderness Years||144|
|What I Know About Meat||153|
|Pino Noir: Tuscan Interlude||163|
|A Day in the Life||183|
|The Level of Discourse||221|
|Department of Human Resources||246|
|Coffee and a Cigarette|
|The Life of Bryan||255|
|Mission to Tokyo||272|
|So You Want to Be a Chef? A Commencement Address||293|
Reading Group Guide
"Hysterical…Bourdain gleefully rips through the scenery to reveal private backstage horrors." -- New York Times Book ReviewSummary From appetizer to main course to dessert, bestselling author and world renowned chef Anthony Bourdain takes you behind the swinging doors and into the bustling core of the nation's restaurants, exposing as never before the shocking, hilarious, untold world of cooks and chefs. Bourdain's honest and entertaining account of the many successes and failures he has experienced throughout his career is as engrossing as it is eye-opening. His beautiful "elegy" to his body -- the many scars, aches, and pains, the abused hands he longed for -- in the closing chapter is a true testament to a life well spent in the trenches of cooking. Topics for Discussion
Most Helpful Customer Reviews
Not for the faint of heart. A raucous and raw trip inside the restaurant biz. From nuts and bolts to totally obscure characters, and sometimes disturbing andecdotes, Bourdain delights the senses and the mind with his hilarious and detailed tales of the dark side of the industry. with his own brand of smarts and charm he takes you through his childhood adventures in France up to owning his own succcesful restaurant in New York. He touches on Universal truths throughout the business as well as his own sometimes touching and oftentimes unreal personal experiences. For anyone who loves to dine, who works in restaurants or has thought about it, this is a must read. Never a dull moment.
I am an Anthony Bourdain tv fan. I've watched all his shows esp. No Reservations and Parts Unknown. I love all the places and different foods he tries and the people he meets. It was good to read and find out how he started being a chef. It certainly isn't an easy life but one he loves.
When I was a kid, I wanted to be a chef. After reading this book, there is no way I could have survived as one.
First off I have to say¿I love this man! Bourdain¿s book is arrogant, crude, bullying, and egotistical and I loved every word, every line, every put-down, and every cuss word! Though this book was filled with technical terms and names of chefs that I have never heard of, Bourdain mentions in the preface that the book was originally intended for other chefs¿not for the general layperson. I read it anyway.
I was introduced to Anthony Bourdain by a friend via his television show ¿No Reservations.¿ I immediately fell in love with his holier-than-thou, better-than-most attitude. Maybe it is the thrill and fascination of the ¿bad boy¿ but I could not stop watching the show. Discovering that he had written a book was the icing on the cake.
The book is not a summary or recollection of his travels through different countries, cultures, and foods with his show. I believe that is contained in another book. Instead this book was more of a memoir; Bourdain¿s journey through the culinary trenches and godforsaken kitchens. Bourdain reminisces over his childhood and the cold soup that awakened his taste buds, the oyster that aroused his ensuing passion for food.
Bourdain may be a condescending a**hole but he seems humbled by some of his experiences and the people he has admired over the years. I enjoyed the fact that he wrote an afterword that made certain apologies to some individuals he had criticized throughout his book and his time as a chef. However, a friend of mine hated the fact that he made apologies. She feels that if he is going to be a supercilious bastard he should make no apologies for such behavior.
This book detailed many disgusting habits of the kitchens he worked in. Bourdain provides the reader with thorough descriptions of foods he has cooked and foods he enjoyed eating¿and if you know Anthony Bourdain you know he enjoys some un-American fare. Eating the gelatinous goo from behind the eyeball of the fishhead he was enjoying has remained in my head.
The reader who picks up this book is in for an intense ride. A love of food, cooking, or Bourdain himself is recommended before delving into this six-course book. I definitely have no complaints about this book. But hey¿who am I? Just a lowly reviewer with an unsettling attraction to Anthony Bourdain that¿s who.
I like Anthony Bourdains writing style and have always wanted to work in a kitchen. After reading this book I realized I could never cut it a fast paced culinary environment. Down and dirty portrayal of how it is to run a kitchen and the kind of people it attracts. If you like his writing style you like this book.
A very enjoyable and easy quick read... and I'm glad he went a little easier on Emeril towards the end.
I had read this fascinating biography before so I was happy to add it to my Nook library. Mr. Bourdain paints a very real picture of life as a professional chef.
I read this book after watching a season of his show. This is a good book to read if you want information on the inner workingds of the restaurant business. Beware that the author lives a pretty rowdy lifestyle an uses the language to describe it. Do not purchase if you are easily ofended.
I had read somewhere that you would read quotes from this book out loud to friends. I didnt buy it, i'm not the type of person who would do that. But there i was drinking a beer and reading quotes from Bourdain and his understanding of spanish adj's derived from his kitchen staff to a friend. It was awesome... His interpretation of the language, different cultures, and terms were spot on. I was thinking in my head, "finally a man that gets it"...He understands the struggle of going from nowhere to somewhere, and adapting and surviving. That is Bourdain! a true tale of survival. Great book and goes well with a beer as well.
I absolutely love Anthony Bourdain's humor. He's cynical, direct, and witty. I admire his approach on life, food, and people. I watched his "No Reservations" show and was immediately thrilled to find he wrote books as well. I thoroughly enjoyed reading Kitchen Confidential and had a hard time putting it down, probably one of his best works! I think he's a great writer, narrator, and commentator.
I have read A Year at the CIA and some other books about professional cooking, but this one offered the most unvarnished insight into what really happens in the kitchen. If you have every wondered how all the food for your table arrives at the same time when the resturant is packed to the rafters, then this book will entertain you. It could also turn you into a Howard Hughes germaphobe as well. The only drawback is sloppy editing. The author uses the same methaphors and analogies throughout the book and they become repititious and distracting. Needed a fresh set of eyes.
After his sad death, I reread and just as great as I remembered. Funny, smart, and a little desperate. Well done, chef.
I remember a couple years ago watching Anthony Bourdain's show, No Reservations, and being repulsed by the guy. I found him cocky, irritating and at times the show seemed to go nowhere. So when I would see him on, I'd turn the channel. I don't know when it happened or how it happened, but I started liking the guy. I started liking his show. Maybe it's like the first time you see a new model of car, and you think it's ugly. Sometime later you find yourself dreaming about buying one. At any rate I decided to read his book, Kitchen Confidential: Adventures In The Culinary Underbelly. I'm glad I did. This book chroniclesBourdain's relationship with food from the time he was a kid to becoming chef at Les Halles. It's well written, interesting, funny and as the subtitle states, one gets a look at the "culinary underbelly" from Bourdain's perspective. Bourdain started out in a privileged family but struck out on his own, landed a job as a dishwasher to pay bills, and his culinary career was born. From there you get to see both his humiliations and triumphs as he works his way up. He doesn't seem to pull any punches, he lays it all out, the drugs, the hard times and the fun he had. I think just about anyone would find this a good read, but if you're interested in what it's like working in a professional kitchens, I think you'll like it a lot.
If you are a fan of Tony on the Food Network you will enjoy this book. Its gives you a perspective of his life and reads just like he talks/editorializes on the show.
A wonderful book full of pungent, muscular prose which the author then failed to live up to in later works. A case of the write guy at the right time.
I didn't think this was the delight most people I know thought it was, but it was funny and that's something.
Going into Kitchen Confidential I didn't have too many expectations. I knew vaguely who Anthony Bourdain was - a guy on some cable channel who jetted around the world eating the strangest stuff he could find and generally enjoying being Anthony Bourdain. Despite the attempt at a cautionary tale, that's the biggest message that comes across in KC - that it's good to be Anthony Bourdain no matter what idiotic and potentially life or career ending decisions he may have made. Others may try, but no one will exactly duplicate the mystical and dangerous journey that is his. Yes, Mr. Bourdain likes himself very, very much.And he likes food. All manner of food so long as it fits his definition of honest. Three Michelin star, diety inspired bistro and street meat vendor are equally admired and lauded for their contributions to what he thinks is honest. Woe betide you however if you approach your craft from a different angle or with different intentions; Bourdain will let you know the error of your ways in no uncertain terms. Wanker.The first few chapters of KC made me not want to set foot inside a restaurant again. Scary. Not that I didn't know it from previous reading (ok, ok it was one book, but still I sort of knew what a hellhole most kitchens really are), but this reinforced that. A few more chapters in and I amended my decision to only large restaurants with huge turnovers both of staff (but how will I know that?) and seats. The descriptions of life at The Rainbow Room was enough to put me off the place forever. Not that I plan to visit NYC at any time, but there it is.So what was me, a decided non-foodie doing reading a book like this anyway? Well I am a foodie, albeit a non-typical one. No, I've never worked in a restaurant - never even been a waitress or taken your order at Micky D's. No, I do not have nor do I read food blogs. Ok, yes, I watch the Food Channel occasionally, but I know it's schlock and full of "personalities" rather than real cooks. Ok, yes, I read Bon Appetit and Wine Spectator, but I do it from the viewpoint of an eater rather than a cook. I'm not even a particularly adventurous eater. My motto is no fewer than two legs no more than four.But I do know what I like and this book gave me a lot of information about how it's made and the kind of people who make it. Bourdain has a lot of experience and a decent turn of phrase (albeit a bit repetitive) and can spin a tale well. I wasn't put off by the vulgarity or the self-indulgent tone and I enjoyed it on the same level as pecan pie; one piece at a time - have too much and you end up sick and never wanting to eat pecan pie again.
We have both the audio book read by Anthony Bourdain as well as the glue-and-paper version, but we listened to the audio book during some long drives. It was fantastic and captivating. He's witty, snarky, irreverent, opinionated, full of foul language, and just great fun to listen to. The story is mostly autobiographical, although it focuses mainly on his working life and very little on his personal life unless it directly relates to being in the kitchen. He's unabashed in admitting his failures, which become great learning experiences given the long view and where he's ended up, but it's a rough life he's gone through. The listener-reader gets to travel the path with him, alternating between envy for some of the exciting adventures, and pure gladness not to have lived that harsh life at all. It provides a great jumping off point for those interested in the culinary arts about what to expect, and by providing commonsense business and management information in the form of anecdotes educates those who just like to eat out about what is going on where they can't see. By the end of the book, you know why you shouldn't eat Hollandaise sauce, and why you should never order fish on a Monday.
My older brother never reads. I'm pretty sure he's read 10 books in his life and 7 of them were required for school. I was shocked when he handed me this book and said, "this is so good, you gotta read it." So, of course, I started to read it right away and he was right! It was hilarious! Anyone who has ever worked in a restaurant will recognize someone they know or a situation they were in.
I was excited to read this book as an insider's look at the restaurant business. Unfortunately, I was disappointed. The view may or may not be an accurate one, but the tone of the book for me was shock value. The language used and some of the incidents described again may well be accurate but the descriptions were not necessary.
A fun poke into the seedy culinary underbelly, from drugs to gluttony. An interesting insight into the non-glamorous life of a chef, and a great story. if you're interested in why you shouldn't order the shrimp cocktail at your favourite restaurant, this is the book for you.
I have always been a fan of Anthony Bourdain's patented brand of snark on his various Television adventures. I was very pleased to find that this translates well to the page. I must admit, not being a foodie myself, that some of the language/foods/french references went a bit over my head, but that aside, it was still an excellent read. You can almost picture yourself sitting across from Tony at a bar, as he sips on a cocktail and takes a drag from his cigarette, telling you the tales of his culinary exploits.
Fantastic writing! Funny, sad, a little snotty, Chef Bourdain tells restaurant secrets that enthrall and disgust. I realized that as sophisticated as I always thought I was (and if you have to say it, you aren't) I have never really eaten anything as beautiful as the food he describes. I'm a rube, his term for unsophisticated eaters. Wonderful read and several friends are getting copies for Christmas.
Bourdain's balls-to-the-wall memoir of his time as a chef is intense, but it's also mesmerizing. It's a behind-the-scenes view of the hectic, cutthroat world of cooking. I don't envy the lives of the people in this world, but they do fascinate me. I can't imagine choosing a life where every weekend night is spent serving other people, who rarely appreciate your skill. Chefs and kitchen staff are hired and fired with the speed of a rapidly revolving door. Tempers flare easily and the consequences are rough. It's all drugs, sex, but no rock 'n' roll. Bourdain's writing style makes the crazy life enthralling. He is ruthless in his descriptions of people he has worked with, but he doesn't exclude himself from that same tough scrutiny. His passion for food is contagious. The language and descriptions are rough, so this isn't for everyone. But if you can take it, it's absolutely entertaining.
A vivid account of what goes on in the kitchens. Foodies all around will enjoy this tough-as-nails bad boy from the gourmet world.