For any of us who used to or still do work in the culinary industry I can say that they will appreciate this book. A sous chef at a restaurant I was working at at the time recommended this book and I loved it. Most diners will have no idea about what really goes on between front and back of house staff, and what happens after the restaurant closes for the night. Great perspective, told in a raw fashion that agrees with the crudeness and cutthroat culture of this industry, this book is a great read.
He's crude, he's crass, he's also very funny and completely without any sort of off-switch, apparently! I liked the book a lot, because his personality comes through loud and clear.
One of the best books about professional cooking, without question.
If you can get past Bourdain's machismo and (what MUST be) exaggerated tales of him always coming out as the bad a** in every situation, it was an entertaining read. But, sometimes the machismo and the hyperbolic storytelling could become a little draining. I love his show, Parts Unknown. I wanted this book to be more like that. It's not. But, still fun.
I've enjoyed watching Anthony Bourdain on his CNN show Parts Unknown, so my wife (who is a chef by trade) told me that I'd probably like reading Kitchen Confidential - the book that put him on the culinary map. Written in 2000, Bourdain describes in great detail the seedy underbelly of what life in a kitchen is really like. Drugs, alcoholism, kickbacks - basically if you're the head chef, its like being the captain of a pirate ship. And through his tales, I learned quite a lot from a customer's perspective such as never going to a restaurant on a Monday or ordering a steak well-done. Although I assume much has changed in the 15+ years since Kitchen Confidential was written, I also suspect that a lot of it has remained the same. A really good page-turner for serious foodies and people like me who only have a very casual interest in the subject.
I listened to this, Anthony Bourdain narrates it himself. He has a dark, crass way of telling stories about his career and life as a chef that I find to be laugh out loud funny.
Enjoyable read, but one that I don't want to think too much about when I'm eating out. I like how much he talks about his wife, although I'm afraid to look and see if they're still married all these years later. (Don't tell me, unless it's good news.)
I got most of the way through with this one and just didn't care to finish. I like Anthony Bourdain, and love his show No Reservations, but I didn't feel like this book flowed very well and wasn't very cohesive. By the time he dedicates a few pages to all the different ways chef's tell each other to "suck my d," I was over it!
entertaining in a very snarky way.
I guess I wasn't so interested in the sex and drugs lives of NY chefs.
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