As an amateur, I found this book to be credible and inspiring. It reminds me of the old Spanish picaresque novel, "Lazaro", in which the hero (antihero, really) is a ******* , a liar, and a sneakthief, And I find him lovable.

I guess I'm the only person who just didn't dig this book. I think Mr. Bourdain is a talented writer. After reading the excerpts from New York times I was expecting something different... Not such a "I survived drug abuse" That is so tired. It occurs in every industry... I wish I did write it because I survived it too, and would love to sit atop the NYTIMES Bestseller list... however it just wasn't what I thought it would be. I've heard it so many times before with different punchlines. As I said before, it's reminiscent of a Faye Resnick or a Danny Sugerman story.... AGAIN. I did, however, laugh outloud, as this man can write and has a great sense of humor.

[Greg]

Funny, I didn't get the "survivor" angle out of the book. Sure, he does talk about it, but he certainly doesn't dwell on that part of his life any more than he needs to to tell the story of his career. Factor in his drinking habits (alcohol is a drug), and you don't see a survivor, merely someone who has changed the focus of their addiction. Regardless of that, it was great for me to see that someone still ran a kitchen the way that i do. Please post any other thoughts you have on the book, Carol, it's refreshing to hear a dissenting opinion!

I have to agree with Greg...I think the author was very nonchalant about his drug habit (referring to it as a "nasty little smack habit" or something like that). I also feel that he was even more laid back about his recovery...he never really mentioned all the bull**** a person goes through when kicking smack...he just made a decision, reality kicked in and something had to be done. If that's tired, then so be it. I was much more amused with his working for the "mob", his trip to Tokyo and his self discovery later in life while admiring Scott Bryan. The drugs, unfortunately, are just a part of the lifestyle. Especially in the 80's.

I have to add one more thing...I too wished I had written this book but aside from the drug part of it, I'd have no story to tell. I could never bring myself to live the life that Anthony Bourdain does...and I'm talking behind the line. Stabbing a constant aggressor, makin' bread deals in the backseat of shady men's vehicles, stripping an entire kitchen of it's crew. The fact that he was somewhat unscrupulous (and lived to tell about it) is what makes this a good book. And he tells it with such great voice...I've worked for people like him but I'm nothing like him. I still enjoyed the **** out of his story.

[This message has been edited by missyk1999 (edited August 20, 2000).]

[Greg]

Unscrupulous? Yes. For all the right reasons? Most of the time. This is the thing that I identify with and respect him for. He will not let anything interfere with the smooth operation of his kitchen. To me, that's what the management aspect of being a chef or sous is about. If I don't make certain my crew isn't **** on, who will?

[Wambly]

I found this book amusing, but wish I had waited and gotten it from the library.
Why?
I don't walk out and hand the KKK or the drunk on the street corner money, so why should I give it to someone who says "white boys" can't cook and thinks booze isn't a drug.

I expected to read more of what the NY TIMES published about the "culinary underbelly"... and I found it to be an autobiography of Mr. Bourdain's life as a drug addict-alcoholic trying to focus his life in the only field that would accept him... He says so himself. That's great. It's funny and well written with the ranting wit of Dennis Miller...(he kicked booze and drugs too) .. but that's not what I expected when I read it and hence, I'm a little disappointed. Its that simple. I think Mr. Bourdain has a future as an author. Has anyone read any of his other work?

[m brown]

He was on Talk of the Nation today on NPR and I must say, it was one of the best discussions I have heard on the subject of the Chef as celebrate. He went into the subject of Food Network stars and the fact that they ain't cooking for food sake, just for show with few exceptions. "Bam" is not a culinary term. But what they are doing for good or evil, is bringing a more open public to the restaurant to go on an adventure and be more willing to pay for it.
I think I like him and when I am through with the Harry Potter Collection, I will be reading his work!

------------------
chefs buy the cow and cook a steak, pastry chefs have to build the cow first.

[Isa]

Better late then never, I just finished Kitchen Confidential.

When ever I read an English book that contains French terms or phrases I always hope the French will be flawless. I am always disappointed. And don’t think cookbooks are any different, On Cooking by Sarah Labensky and The The Professional Pastry Chef by Bo Friberg, to name a few, have many mistakes.

Starting Cooking Confidential I had high hopes after all the guy says he speak French. Once again I was disappointed. Many mistakes through the book. I even check his restaurant menu to see if at least that was flawless. Nope. I can never believe how careless writers, editors, publishers are about the foreign language in their books. It seems no one can get a French person to check the quality of the Fench. There are a few millions of us right next door…

Now for the book. The lack of continuity sometimes makes it hard to read and follow. One page he’s a down on his luck doped out guy, next page he’s a executive chef, straight and married. Sure didn’t see that one coming. He did mention he was on methadone on one page but in the same sentence he was also snorting coke…

You can see, specially in the last part, that this guy is passionate about what he does, this is not apparent in the beginning of his career. I would have like to understand when this change occur and why he decided to clean up his act and get serious about his profession. This we never learn.

If you were to believe the author, the food business workers have no manner at all and the language level of a four year old still in the anal phase. Listening to all of you write I find this hard to believe. I am sure there are some shall we say colourful characters but I can not believe they would tolerate for very long. After all successful restaurant owner are not blind, deaf and stupid, if they were they would not last very long. Maybe I am just a dreamer who can’t see the reality or maybe the business here is really different. I know some of you who are working in this field said that his description of the kitchen life is accurate, still I can not believe it.

I did enjoy some parts. The two last parts are the best, probably because it is only in those parts that can you feel he is serious about cooking and manage to makes the reader feel his passion. The Tokyo episode was amusing although I can not help but to feel sad for a man for who having a good time is synonymous with alcohol.

[theloggg]

you've never used methadone and snorted coke on the same page???

[Pete]

Sisi, I think Anthony may glorify and even exaggrate some of the darker sides of the cooking industry, but there is also a lot of truth behind what he said. I don't speak for everyone here, but a lot of what he said rang true for me and many of the cooks and chefs I know in this industry. When I was a young cook I worked hard and I played hard. We worked 10-12 hour days, getting paid for only 8 of those, and at the end of the day it was time to play as hard as we worked. That meant all night drinking binges, popping LSD and hitting the clubs, snorting a few lines of coke, or whatever. As I got older I left this lifestyle behind (my body just couldn't take the abuse any more), but there are still many cooks and chefs for which this lifestyle is a way of life. I am not speaking for everyone (there are many chefs who have never abused alcohol or used drugs), but I know many who do act like this. This industry seems to attract many of these types of people.

The Loggg... good one... LOL!!

[Isa]

Pete,

I can believe some of it, what bugs me is that it makes everyone in the business looks like idiots and morons.

Are restaurant's owner or manager that blind that they would not notice and/or tolerate such behaviour? Or does things like that only happend in small restaurants where the cuisine is very basic, where you are more likely to find a cook and not a chef?

Coke, LSD I'll believe but heroine is a expensive habbit to keep. We've all fooled around at work but getting drunk and high and not cause accident...

[holydiver]

Sisi I was a Chef at a brewery resaurant here in CT. for almost four years . THe ownwer was a total moron the stuff me and my Sous put up with were insane.She would hire line cooks for more money than what my Sous was making then they couldn"t tell the difference between basil and a potato. THe overwhelming maJORITY OF THEM WERE RAVING DRUG ADDICTS AND ALCOHOLOICS. She would refuse to get rid of them I had one that would dissapear off the line I would send my pantry guy to look for him and he would be smoking crack in the employee bathroom. I could'n get her to understand why they couldn"t come in 3 hours late or be stoned out of their mind on the line making 14 bucks an hour. But it"s understandable considering she was a major coke head herself she would bring guys in the restaurant and have after hours partys most of the time she was sloshed. Me and my Sous were trying to run a quality professional kitchen not Sodom and Gommorah. So after nearly 9 years between us there we both quit. It"s really sad people wonder why this industry has a black eye it will never change until people realize it is a profession and not a party.

[cape chef]

I don't want to get to to involved with my past. But I was no alter boy!! Come to think of it I'm Jewish so that wouldn't work any way.I don't know if you can say I was lucky or not, But I worked with some pretty heavy partiers...myself included. But we we're also driven to succeed. And we didn't party on the line except for the occasional drink the bartender would send back to us for some grub.I tell you no matter what you think,here or believe or even experienced...you will never have the same level of proficiency if your stoned or drunk on the line. I have seen this happen first hand and it's a waste of ones talent. I don't want to come across as a prude or wimp because been their done that...But hey if you want to work for me,your going to work clean...or watch the door on the way out.Remember this is a reflection on the industry as a whole, And there are to many people busting there *** to support a positive image of our profession.
cc