Kitchen Confidential by Anthony Bourdain

Website design By BotEap.comThe original publication of Kitchen Confidential was launched in 2000. Although I have been a huge fan of Anthony Bourdain and his style of food and travel criticism, I never got to read the book until recently. I guess maybe, like the aging of a good wine, I was hoping that the passage of time would give me a better perspective on how to interpret its content. The book has been re-released with some additional comments to perhaps tone down the original ramblings.

Website design By BotEap.comThis is largely an autobiography of someone who was filled with a passion for food, but didn’t really put it all together until much later in life. I guess there is a good moral for all of us. She is not ashamed to tell you about her addiction to drugs, alcohol, and cigarettes. In reality, one is surprised that he is someone who can still stand upright. His story is typical of someone who has a great intellect, accompanied by a total lack of ambition, stifled by a dominating ego. Early in his career, he seems to go through jobs in the kitchen faster than he can take an aspirin; which is actually one of his other special talents.

Website design By BotEap.comMr. Bourdain was the original celebrity chef and bigmouth. Based on his outrageous comment in the book, he landed his first television show in 2002 on the Food Network traveling around the world, trying to disgust everyone with his propensity to eat brains and guts. The use of shock value in the kitchen world was born. Unfortunately, it paved the way for Gordon Ramsay, who was one better than Bourdain. That’s if you think a bad mouth is a great asset to a great chef. I mention this because if you are offended by foul language, this is not a good book for you. On the other hand, if you can read all the gross stuff, you’ll understand that Bourdain’s performance is actually his way of expressing admiration for certain culinary things.

Website design By BotEap.comThe book is a good culinary story spanning from the mid-1970s to its publication in 2000. I think the postscript added in the latest version helps fill out the reader’s perspective. The arrival of the Food Network and the growing interest in cooking has raised diners’ expectations. This has stopped many of the outrageous behaviors described in the book. And, as I agree with Bourdain, he’s thrown a ton of gimmicks on TV selling recipes and rubs at the expense of serious cooking. So I think it’s a good read. And I will continue to enjoy Bourdain’s irreverence. It is based on a great love for good food and, of course, for good drink.