[Jim]

Slavegirl really said a lot with ...

So I do suspect that many who read it see twinklings of their own experiences, at least here and there, and enjoy it, and nod in agreement on some level. I don't think it is ever bad to gain a window into someone else's experience, be it to learn something new to do, or something new to avoid

With an attempt to add input rather than reiterate, there are several aspects of Kitchen Confidential that may be embelished, but there are most certainly true-to-life experiences that Mr. Bourdain shared. That said, I do not consider myself an 'antiquarian' chef (by any long shot), but there were more aspects in the book that related to what I had seen & experienced in restaurants than what I hadn't.

As for 'suggested reading' for students. I say "**** right!" There isn't a week that goes by where I cross paths with a culi student that has yet to do some internship work in a restaurant and has no insight; frequently they are unaware of the pay, the hours, the very improbability of ever having their own TV show. The only idea they have of what goes on in the BOH is the rosy picture they get when they are visiting the school. I may, or may not, have reconsidered my career path had Kitchen Confidential been around then. Now that it is, when the cooking schools issue The Professional Chef, it should be teamed withKitchen Confidential as companion reading.

I have read the book because I socialize with you and you made me curious. I read this kind of books anyway.I regret that I opened the discussion again that has closed because to some people I stirred memories and to others I brought to the surface characteristics that I hate when I find them in people.
But I liked very much the conversation it was of a very high level.
Anthony Bourdain is a **** good writter and a very clever man.He knew that he was writing a best seller while he was writing it.
He is addressing to the lowest ego of people and you can see that also, by his posts here.I read a previous thread (when cooks attack or something like this) about a certain TV show that some people got upset with him. His apology was amazing. The hero who was the victim of ruthless media.
When things get tight and he senses dissapointment or he meets a worth to answer "enemy", he tries to persuade the community that he talks on your behalf , he is your voice, your representatitive to the world of "normal people" but the "others" the "normal" do not understand you.
But when things get back to normal and when his colegues ask the VIP what is he is planning next, he doesn't bother to answer.
If he is representing the community it's nice that the culinary world has found a representantive.And you are right to propose this book to young April to read it that she spends her time measuring the inches of her waist. Next Christmas when your daughters are older, offer this book to them to see what their daddy is going threw to make a living.

This was the opinion of an outsider but I spent the same amount of money to read this book as the insiders did so maybe you will recognize me the right to have an opinion.
I wonder if Bourdain is as good in kitchen as he is in writing.
But I already know this.


The usual suspect

[Greg]

"This was the opinion of an outsider but I spent the same amount of money to read this book as the insiders did so maybe you will recognize me the right to have an opinion."

We make no division here regarding "insiders" and "outsiders". "A food lover's link to professional chefs" is the statement of purpose written under the cheftalk logo on the main page. Everyone has a right to an opinion here, and I am very sorry if anyone has been made to feel otherwise.

[QJWIN]

Mr. Bond: Apparently I overlooked one of your posts. I meant no offense. As far as my plans for the future--which is what I think you asked? At this point--I really have no idea. I'm pretty much making it up as I go along. If I said I wanted to die on the line, though,I'd be lying. I'd like to go back to Viet Nam. Maybe write a whole book in Vietnam. That would be nice.

[Pete]

Atheneus, in one of your earlier posts you say that no one would write a book describing all the hard-working "good" chefs out there. Well, there are lots of them: "The Soul of a Chef", "The Last Days of Haute Cuisine in America", "Culinary Artistry" are just a few of the many books that depict that kind of working environment, not to mention most of the introductions to chef's cookbooks. Most of these chronicles the chef's early career working hour after hour in the great kitchens of the world. Maybe the chef was a tyrannical Frenchman or not, but none of these introductions dare discuss the steamier sides of this industry. I believe that one of the reasons A. B. wrote this book was the fact that no one ever discussed this side in public. It was chefs' "dirty, little secret". It was about time someone told that side of the story.
One thing that everyone seems to forget is that Bourdain says that not every kitchen is like the ones he has experience. I does not claim to have an insight into all the kitchens across the US. All he is doing is presenting on side of the story. And yes he made many a chef laugh and maybe even reminicse about life in this crazy industry.
BTW, if I am to believe some of the stories from my french chefs, about when they were younger and doing their apprenticeships, American cooks are not the only ones to act in such a manner. Some of the stories I have been told would knock the socks off of even Mr. Bourdain.

[Greg]

Actually, Chef Bourdain, you overlooked one sentence at the end of one of my posts. No worries, though; I took no offense and no apology was necessary. Good luck with returning to Vietnam; it sounded (in A Cook's Tour ) like you enjoyed it. Imagine how much better it will be without a camara crew tailing you!

Greg, althought I upset you a lot, I can tell, I never get offended by you in particular. You are one of my favourites in this Forum.

I think that after those books that describe both the good and the bad side of your profession, you (chefs) need now to start building your mythology in this country also.

My best wishes to authors and readers.

The usual suspect

[Greg]

I'm not upset about anything here. I'm merely clarifying something for Chef Bourdain.

I'm curious; what exactly do you mean by " building our own mythology"?

[culinarian247]

Is this the best book on what it's like in the BOH?

[Greg]

It tells you what it can be like. Bourdain will be the first to tell you that not all kitchens are like his.

[Suzanne]

For another view, read Michael Ruhlman's The Soul of a Chef. It has a section on the chef of Lola, a restaurant in Cleveland, and another on Thomas Keller. Both of these give you an idea of what it's like in those kitchens. Very different from what Chef Bourdain describes. In fact, EVERY kitchen I've ever worked in (or even just trailed in) was different from every other kitchen. So please don't think that any one view will be 100% definitive.