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Daemon
Posted: Thursday, July 9, 2015 12:00:00 AM
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Anthony Bourdain

Bourdain is an American author, executive chef of Brasserie Les Halles in NYC, and host of the Travel Channel's culinary and cultural adventure program No Reservations. He is known for being edgy and provocative; his many epicurean exploits have included instances of him eating ant eggs in Mexico, a raw seal eyeball in the Arctic, and a live cobra in Vietnam. He initially gained popularity with his bestselling book about the darker side of the restaurant industry. What is the book called? More...
Robert Imgrat
Posted: Thursday, July 9, 2015 3:05:34 AM

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The Book of Dead? Think Drool
NeuroticHellFem
Posted: Thursday, July 9, 2015 7:41:11 AM

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Never heard of him before.

When you make an assumption, you make an ass of u & umption! - NeuroticHellFem
mudbudda669
Posted: Thursday, July 9, 2015 9:20:51 AM

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Greatest Job ever
monamagda
Posted: Thursday, July 9, 2015 9:58:31 AM

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Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain.

The first 253 pages of "Kitchen Confidential" would certainly give one pause before ever choosing to dine out again. Author-Chef Anthony Bourdain describes the professional kitchen as a collection of drunks, derelicts and drug addicts the likes with which you would never want to have a close encounter. And as chef de cuisine of Brasserie Les Halles in New York, you'd certainly think he'd know. But on page 254, Bourdain begins to show the other side of the street by describing the kitchen of chef Scott Bryan at Veritas, an upscale restaurant down the street from Les Halles. In this comparison the ultimate lessons are revealed, and what had been up to that point just an amusing 'tell all' book, becomes something considerably more. We learn that Bourdain's world is one of his own choosing, and other chefs at other restaurants can be very different. While Bourdain was propelled thru his early years by drugs and alcohol, Bryan was more serious. While Bourdain reached for the top right out of school and ultimately fell on his face, Bryan carefully refined his craft by working in the kitchens of one expert chef after another. For Bourdain it's about the pace of life leading a hectic restaurant kitchen; for Bryan it's all about the food. The lessons come together in the penultimate chapter entitled "So You Want to Be a Chef?", which spells out the rules for kitchen success as clearly and as vividly and any would-be chef would want. This chapter along with Michael Ruhlman's "The Making of a Chef" (ISPN 0805061738) should be required reading before any student begins Day 1 at culinary school. The rest of us might just want to chose our restaurants more carefully. Oh, yes...and avoid the fish on a Monday.

By Stephen Sykes

http://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/B00005AAQ7
iamgricoboy
Posted: Thursday, July 9, 2015 3:52:09 PM

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Applause traveler, chef, explorer of different cultures... all in one. Kodus.

It takes team work to make a dream work - Sonny Kapoor
itoshii_amai
Posted: Thursday, July 9, 2015 3:58:14 PM

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i've watched several episodes of his No Reservations program. i thought he was british though because of his accent. Brick wall
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