Kitchen Confidential

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He talks about genius or near-genius chefs he has worked with, and how some of these people have become his loving, lifetime friends in which he has absolute trust and faith. The structure seems quite daring by the standards of popular non-fiction from twenty years ago, and takes more liberties and digressions within itself than might be expected from the section titles. I have long been a Bourdain fan, we watched all of his shows and his enjoyment of food and travel has encouraged us more than once to get out of our comfort zones and to embrace new and unique experiences. Looks like people who have no expectations of holidays, sick leave, healthcare, and such, should only work in Bourdain's kitchen. You will never look a restaurant food the same way - and may not want to eat it at all unless you get a good look at the kitchen and the people preparing the food.

We all eat in restaurants, but we very rarely think about what goes on beyond the kitchen doors (until our steak is undercooked, then we are all opinion). The essay, an unsolicited submission to the magazine, launched Bourdain's media career and served as the foundation for Kitchen Confidential. Men usually learn to have a shell that fits, at least for a few hours at a time, even if they don't really like group banter.He also acknowledges how grateful he is to anyone who helped him, anyone who gave him an opportunity, anyone who showed loyalty and shared his love of food and good work.

Bourdain is eloquent and even charming, if quite wry, in his TV shows and I guess I expected more of the same here. However, my romantic notions of having lost yet another a great person to the tragedy of suicide, have simmered somewhat, down to a dull sauce. I rented a dvd from his show "No Reservations" and was again surprised at myself for forgetting I don't really care about exotic foods, and that's a traveling show, which I'm also not into. Having attended culinary school, I'm fairly obsessed with all things cooking-related, and consider myself to be a bit of a foodie.He is overly foul mouthed (I am pretty bad myself, I cuss like a wharvies daughter, but he is next, next, next level) to the extent that I needed to skip to the next paragraph quite a few times to avoid his macho, sexist talk. On top of that there was the wheeling and dealing, not only suppliers but with owners, bosses, drug runners and other associated people. I never got around to reading it when it was first published back in 2000, but I've always been a fan of his, catching his No Reservations and Parts Unknown whenever I had the chance. The narrative is somewhat fragmented from chapter to chapter as they're not linked, and each individual chapter could be a standalone short story.

Nevertheless, I would recommend this book to all food lovers and especially people who are toying with the idea of becoming restaurateurs or cooks.His unabashed enthusiasm for trying new foods and experiencing new cultures, and his innate understanding that the two are inextricably linked.