kitchen confidential by anthony bourdain

I’m not spilling my guts about everything I’ve seen, learned and done in my long and checkered career as dishwasher, prep drone, fry cook, grillardin, saucier, sous-chef and chef because I’m angry at the business, or because I want to horrify the dining public. Hell, I’m still in the restaurant business – a lifetime, classically trained chef who, an hour from now, will probably be roasting bones for demi-glace and butchering beef tenderloins in a cellar prep kitchen on lower Park Avenue. So You Want to Be a Chef? A Commencement AddressĭON’T GET ME WRONG: I love the restaurant business. Owner’s Syndrome and Other Medical Anomalies He contributed to The Times, Observer, New York Times, New Yorker and Food Arts magazine, and presented four TV series – A Cook’s Tour, No Reservations, The Layover and Parts Unknown – while maintaining his role as an executive chef at Brasserie Les Halles. After studying at Vassar, he trained at the Culinary Institute of America, and went on to run New York kitchens at restaurants including Supper Club, One Fifth Avenue, and Sullivan’s. Born in New York City and raised in New Jersey, his interest in food was sparked by his French grandparents and annual holidays in France. Read moreĪNTHONY BOURDAIN was the author of five novels, five works of non-fiction and two cookbooks, including the iconic Kitchen Confidential.

I've read two other books he's written 'Gone Bamboo' and' Typhoid Mary An Urban Historical.' Both were good. I enjoyed his writing, finding it funny, insane and wanting to read more. The hard work, long hours and the crazies that work there.I took my time reading because of the fast pace, but also I had 2 to 3 other books I was reading at the same time. At that point he really started to learn what working in a kitchen was all about. He thought he knew it all, but found out he didn't.

Still having a love for food he decided to try his hand at culinary school and becoming a chef.His first real job was a place in Provincetown during summer. In college he wasn't motivated or even interested and wound up flunking out. It is a wild, crazy, high-low, full-speed ahead life!Coming from a family that summer vacationed in Europe, he was exposed to a variety of foods and found that it was heaven. Talk about a wild ride! According to Anthony Bourdain, life in the culinary world is not for the weak or faint of heart.

Kitchen confidential by anthony bourdain