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Anthony Bourdain Kitchen Confidential

Anthony Bourdain Kitchen Confidential

Anthony Bourdain made his name in the literary world with the remarkably frank yet humorous memoir Kitchen Confidential. It became a NYT bestseller, and gave the now-former chef a new career as a personality, later on TV in a series of the same name. The book originally came out in 2000, and was revisited a few years later for an Updated Edition. Ever one to remix the leftovers, Bourdain has now revisited it again for a mass-market paperback “Insiders Edition” in which he makes notes on more than 50 of the pages, updating, correcting and even apologizing at times for his views at the time. The methodology is curiously endearing. We’ve never seen a revised edition quite like it. Here’s some pages from the new, updated, scrawled-upon edition. Hit “Fullscreen” in the top right of the slideshow to see larger images of the pages. Anthony Bourdain’s Return To ‘Kitchen Confidential’ Anthony Bourdain’s Return To ‘Kitchen Confidential’ 1 of 5 Kitchen Conf pg 20 Share this slide:
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Anthony Bourdain Kitchen Confidential

Tony Bourdain may be a master chef by profession, but he is also a born raconteur. A portion of his book, in a somewhat different form, ran in The New Yorker and his portrayal of the “underbelly” of the contemporary big-city restaurant can only be compared to George Orwell’s in DOWN AND OUT IN PARIS AND LONDON. The great difference between Orwell’s hellish vision and Bourdain’s is that Bourdain is enormously proud of his profession, and trumpets its “grandeurs” as well as he bemoans its “miseries.” As he puts it, “For me, the cooking life has been a long love affair, with moments both sublime and ridiculous. But like a love affair, looking back you remember the happy times best, the things that drew you in in the first place, the things that kept you coming back for more.”
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Anthony Bourdain Kitchen Confidential

Anthony Bourdain made his name in the literary world with the remarkably frank yet humorous memoir Kitchen Confidential. It became a NYT bestseller, and gave the now-former chef a new career as a personality, later on TV in a series of the same name.
anthony bourdain kitchen confidential 3

Anthony Bourdain Kitchen Confidential

“Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.” ― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly //
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Anthony Bourdain Kitchen Confidential

“Assume the worst. About everybody. But don’t let this poisoned outlook affect your job performance. Let it all roll off your back. Ignore it. Be amused by what you see and suspect. Just because someone you work with is a miserable, treacherous, self-serving, capricious and corrupt asshole shouldn’t prevent you from enjoying their company, working with them or finding them entertaining.” ― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly //
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Anthony Bourdain Kitchen Confidential

“So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn’t be too far off base. The business, as respected three-star chef Scott Bryan explains it, attracts ‘fringe elements’, people for whom something in their lives has gone terribly wrong. Maybe they didn’t make it through high school, maybe they’re running away from something-be it an ex-wife, a rotten family history, trouble with the law, a squalid Third World backwater with no opportunity for advancement. Or maybe, like me, they just like it here. ” ― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly // 25 likes Like

Anthony Bourdain Kitchen Confidential

“So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn’t be too far off base. The business, as respected three-star chef Scott Bryan explains it, attracts ‘fringe elements’, people for whom something in their lives has gone terribly wrong. Maybe they didn’t make it through high school, maybe they’re running away from something-be it an ex-wife, a rotten family history, trouble with the law, a squalid Third World backwater with no opportunity for advancement. Or maybe, like me, they just like it here. ” ― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly // 25 likes
anthony bourdain kitchen confidential 7

Anthony Bourdain Kitchen Confidential

“So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn’t be too far off base. The business, as respected three-star chef Scott Bryan explains it, attracts ‘fringe elements’, people for whom something in their lives has gone terribly wrong. Maybe they didn’t make it through high school, maybe they’re running away from something-be it an ex-wife, a rotten family history, trouble with the law, a squalid Third World backwater with no opportunity for advancement. Or maybe, like me, they just like it here. ” ― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly //
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“, I will decidedly not be regretting missed opportunities for a good time. My regrets will be more along the lines of a sad list of people hurt, people let down, assets wasted and advantages squandered.” ― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly //
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“Whachoo want, white boy? Burn cream? A Band-Aid?Then he raised his own enormous palms to me, brought them up real close so I could see them properly; the hideous constellation of water-filled blisters, angry red welts from grill marks, the old scars, the raw flesh where steam or hot fat had made the skin simply roll off. They looked like the claws of some monstrous science-fiction crustacean, knobby and calloused under wounds old and new. I watched, transfixed, as Tyrone – his eyes never leaving mine – reached slowly under the broiler and, with one naked hand, picked up a glowing-hot sizzle-platter, moved it over to the cutting board, and set it down in front of me.He never flinched.” ― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly // 11 likes Like
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“Whachoo want, white boy? Burn cream? A Band-Aid?Then he raised his own enormous palms to me, brought them up real close so I could see them properly; the hideous constellation of water-filled blisters, angry red welts from grill marks, the old scars, the raw flesh where steam or hot fat had made the skin simply roll off. They looked like the claws of some monstrous science-fiction crustacean, knobby and calloused under wounds old and new. I watched, transfixed, as Tyrone – his eyes never leaving mine – reached slowly under the broiler and, with one naked hand, picked up a glowing-hot sizzle-platter, moved it over to the cutting board, and set it down in front of me.He never flinched.” ― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly // 11 likes
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“Whachoo want, white boy? Burn cream? A Band-Aid?Then he raised his own enormous palms to me, brought them up real close so I could see them properly; the hideous constellation of water-filled blisters, angry red welts from grill marks, the old scars, the raw flesh where steam or hot fat had made the skin simply roll off. They looked like the claws of some monstrous science-fiction crustacean, knobby and calloused under wounds old and new. I watched, transfixed, as Tyrone – his eyes never leaving mine – reached slowly under the broiler and, with one naked hand, picked up a glowing-hot sizzle-platter, moved it over to the cutting board, and set it down in front of me.He never flinched.” ― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly //
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“At the base of my right forefinger is an inch-and-a-half diagonal callus, yellowish-brown in color, where the heels of all the knives I’ve ever owned have rested, the skin softened by constant immersion in water. It distinguishes me immediately as a cook, as someone who’s been on the job a long time. You can feel it when I shake my hand, just as I feel it on others of my profession. It’s a secret sign, a sort of Masonic handshake without the silliness.” ― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly // 8 likes Like
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“At the base of my right forefinger is an inch-and-a-half diagonal callus, yellowish-brown in color, where the heels of all the knives I’ve ever owned have rested, the skin softened by constant immersion in water. It distinguishes me immediately as a cook, as someone who’s been on the job a long time. You can feel it when I shake my hand, just as I feel it on others of my profession. It’s a secret sign, a sort of Masonic handshake without the silliness.” ― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly // 8 likes

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