KItchen confidential: a sad book

[gus20]

Hello guys, i bought again the Anthony Bourdain´s book cuz the first i bought i was starting to read it when my chef (a great french chef i admire who has worked in the usa for about 25 years) told me, dont read it, u lose ur time and read something intereting, so i gave that book to a friend one year ago.

So now i wanted to read it cuz many americans cooks say it´s good. Well when i began to read it,, i though this is "stupid"(i could use other word) ; but that guy, i think he isnt the model of chef for nobody, he talks about sex and drugs all the book,, its not a nouvelle, its a biography of a sad and bad person who only can show hate, crazy behavior who should visit a psicologist.

When i read the first part, he saw how the chef was having sex with a bright in the restaurant and he says since that moment he decided he wanted to be a chef,,,,, he wanted to be chef for having sex? come on, do u call that a model of chef?; he made me laugh really.

After he talks about his education at CIA,,,haha, if i though once i would take a course at CIA, no again, in a place where drugs go by hand and hand, come on, what kind of education is that? it´s so sad to read that about CIA,,and i think it must be true cuz nobody has said that´s false.

Other thing have u think how this guy try to sell his book with his words? i have been at culinary school, too and it´s no so bad as he says,, he only try to sell his biography with morbo,, with insane words as he says for selling, thats why it´s morbo. And why do u suggest reading this poor book? i say poor cuz u cant rescue anything from this book, life is not like he says. Imagine all chefs would be crazy, and i know there are excellent chefs. And what its silly, he does what a chef shouldnt be,,, well Careme and Escoffier were very strong about what a chef should be ina and out a kitchen. Can Bourdain be a model? an example? i dont think so,, he only shows the sad life of a cook in a sad society,,.....

Well a note: i heard an interview of Bourdain in "travel and living channel from discovery",,, he "says" all about his book is about the 70´s society ,, the present is very diffrent, so why do u suggest reading this? for scaring young cooks? it sad, and now i understand why my european chefs told me for not reading it.

i hope i dont offed someone, but that book is not an escoffier, its just his sad story.

Gus

[Mikeb]

Anthony Bourdain's book isn't meant to be anything but a story of his own life. And by the way, there are alot of people in the industry who use drugs and have sex with waitresses... Theres also alot of crazy chefs, ones who throw stuff around the kitchen, stab people with their knives, etc...

I can relate somewhat to Mr. Bourdain's experiences - I've gone through some tough times. The life of a cook isn't always glamourous, and a great cook isn't necessarily a great person...

[castironchef]

AND, the most important point is that the book is **** funny!

[Andrew563]

I think you missed some of the important points Bourdain made . One, that was his journey. Not everyone elses. Two, he wishes that it wouldn't have been. He talks about wishing he had taken jobs for the experience, not the money. How he would be a better "chef" ( trouble with that word ), if he had not taken the big paycheck road, and worked for the experience.

Myself, I have worked with some of the people talked about in the book. Not those same ones, but someone just like them. And I have done some of those crazy things.

And the book is funnier than h...

[DanBrown]

I have to tell you to grow up. A big part of being in this business is the fact that you deal with so many different characters, and that's what makes life enjoyable (variety is the spice of cooking!). Sure, there are lots of drugs, sex, and rock and roll, but if that's not your tune get into a cubicle and regret your life choices on your deathbed.

[gabby29]

while i haven't read the book i would have to disagree about some of the points made. to criticize cia's program based upon the experiences of one person is ridiculous. numerous institutions of higher learning have had many instances of drug use and abuse. including european ones. the bigger named schools are usually better equipped to keep such antics under wraps.

as for bourdain, he isn't for everyone, nor should he be. i think he's a viable alternative to the cookie cutter personalities we see promoting food in the public eye. he doesn't present the industry as something wonderful and speaks with candor about his decisions to work for pay as opposed to experience. you rebuke him for doing so, but tell me how this differs from the corporate guy that sleeps with his secretary and does the same? or the politician? i think you get my drift.

it is easy to say what we will do when we haven't been presented with a particular situation. given the hours that most chefs put in and the relatively low salaries for doing such, i can't blame him for making these decisions. we all have to eat. while you are entitled to your opinions, i would keep in mind that he has a television program that allows him to travel the world, a successful eatery and celebrated books. are you able to say the same?

not bad for a guy doing drugs and making out with the waitress. from where i stand it looks like he did something right.

gabby

[gus20]

i dunno whta kind of values u have in the USA,, but drugs at school is something we dont admit,, well i see drugs is a big problem in ur country,, not all countries have that problem,, maybe u can learn from other societies,

sad situation!

[kitcook]

Correct, the book and the life he had documented in it is a direct reflection of the 70's, having said that, .. Here is a guy who didnt have that focus, got into cooking for all the wrong reasons and now! he has respect, he has honed his talents and grown as a person too. If that is not a fairytale in the making I dont know what is. Even the loser can clean up his act and make something of himself. Besides, where else can you say the F word at work and no one cares? That's the beauty of this job. You can be anyone, at any age, from any background and find a place. There is no equal to this profession that can claim that. So I say, bring on the drug addicts, the illegals, the foul mouthed, the drunks, the ex-cons, kitchens are the homes of the second chance, pedigree's are for poodles.

[gus20]

a heroe? give other joke please!

[gabby29]

*just laughs with amusement*

surely you don't think american students are the only ones using drugs at school? please spare me the sanctimonious attitude. any well read and well traveled individual could easily refute your words.

this is beginning to sound like a personal gripe session with bourdain. which is sad. it would be much better for you to utilize your time aspiring to make your name in the industry, not tearing down someone else that has already learned from his mistakes and is probably a better man because of them.

at any rate. i seriously doubt if your opinion would ruffle his feathers. he's making quite a nice sum of money and seems to be enjoying the fruits of his labor. maybe this is more envy than anything else. because correct me if i'm wrong, wasn't there just a tell all book written about a celebrated "european" michelin chef that committed suicide? how soon we forget. *g*

gabby

[madgoose]

perhaps you should research more about anthony bourdain before you make snap judgements about him, the book isn't meant to be taken totally seriously that is bourdain's personality everything he says is tongue and cheek in regards to people, life, and food, that's what makes him an interesting and entertaining chef. in his writing "food is good" he clearly states that his desire to become a chef goes back to when he is 10 years old and on his summer vacation in France with his family, where he says he discovers that "food could inspire, astonish, shock, excite, delight, and impress. it had the power to please me and others." bourdain hits the nail on the head, and those statements sum up a chef's passion for this industry and food, if you are truly a chef you should know this as well. there is a reason chefs are kept in the back and that's because we’re all a little crazy just like bourdain.

[Pete]

We have had this conversation at least 1 or 2 times before. Many people refuse to believe many of Bourdain's stories or are overly critical of them. Well, I have news for you. Many of his stories do reflect lots of what goes on in this business, and not only in the USA. I'm not saying (and neither is Bourdain) that all chef's and restaurants operated like him, but there are a lot that do. Drugs and alcohol. are rampant in this industry, that is just a fact, sad as it may be. Many chefs and cooks tend to abuse their bodies. Whether this industry creates it or attracts it, I don't know. I used to be part of that crowd. We worked hard and we played hard, and playing hard often included copious amounts of alcohol, and yes, at a time in my life, lots of drugs. I also know some very big name chefs, in Atlanta, Chicago, and NYC that did the same. But it is not just American chefs. One of my old mentors, a French chef, has many, many stories about growing up as an apprentice, in Paris, and the drugs, alcohol, and sex that went on. I also met the pastry chef of one of France's greatest chefs when they were in Chicago doing a 10 day long guest appearance at one of the restaurants in my company. This pastry chef liked to party and discovered the joys (and perils) of tequila while here. It was pretty funny to watch one of the greatest chefs in the world try and track down his pastry chef!!!!!

Again, I am not saying that this is representative of the whole industry, but it is something that does happen and not in just a few isolated restaurants, nor is it confined to just American chefs and cooks.

[Cheech]

I read this book. I went in thinking it would be garbage, but in the end, I find myself connected with Chef Bourdaine. I went to culinary school, like him, I started in a not so glamourous restaurant, and I have dealt with my fair share of the not so desireable. His book is the story of his career, but it is also the story of many of us as well.

I did not grow up in the 70's, my story began in the 90's and many of the same things still hold true.

CIA is not a corrupt organization because the student body uses drugs. Remember the motto of the 70's, the drugs EXPAND YOUR MIND man!

In this the age of uppity TV chefs, hocking books full of garbage, I found a little bit of sarcasm and truth to be refreshing. No one is looking to this man to be a hero to the young, or a roll model, but if you have been there and done that he is.

Does he put out food that changes the world, probably not, but he has a prominent restaurant in NYC, and that is better than most of us will ever accomplish.

I go to work everyday and listen to the guests telling me how wonderful my job is and how they would love to be a chef. Thank you Emerill et al. Anthony Bourdaine shows the other side of the plate to all the want to be couch potatoes out there that think this is a glamorous way to make $8/hr.

And, are you telling me that the chefs at your establishment don't go out after work for some extra curricular activity?

[Andrew563]

well, gus, I don't think many of us will agree with you. Thats okay, we are all entitled to our opinions. Myself, i love Bourdains books and writing styles. I own most of his stuff. I don't know what else to say, except I don't agree with you.

[Iamtheguy22]

I used to be excited about learning to cook professionally and then I actually did some research about working in a pro kitchen. Now granted, everyone at one point in their lives hates their job. Me being one of those people. But out of all of the careers I have researched, this by far has the most complaining.

Now I read Bourdain's book and I still think he is the man. If he wrote about all of the mundane details of his job you wouldn't have bought the book let alone talk about it. If someone writes a book about a train, what do you want to read about? The train ride or the train WRECK.

I also don't know why there is so much antimosity for the food network people. If anyone has watched these tv shows they do not promote professional cooking. They aren't showing you how to cook at your favorite restaurant on a Saturday night. When I watch any of these people, lets say Emeril, I'm thinking he is showing me ways to bring meals from those kitchens and prepare them in my personal kitchen.

This book has opened my eyes to the realites of what to expect in the kitchen. But man, even after talking to emergency room nurses, which I believe to be a harder job where they burnout even quicker, they still don't gripe on the message boards like cooks, chefs, whatever everyone here is.
Good luck people.