[Nicko]

Well we are happy to report that it is official, the live chat with chef/author Anthony Bourdain is set for Sunday, August 13 at 8:00 p.m. (eastern). From the many comments we have received we know that some of the ChefTalk community members will be unable to attend due to time differences. Not a problem! We will keep a transcription of the entire chat for everyone to read at their leisure.

To help the chat run a little smoother (and also allow people who will be unable to attend the chat) we would like to ask everyone to take a moment and post a question that they would like to ask Chef Bourdain.

For the full details of the chat event please follow this link: http://www.cheftalk.com/HTML/whychat.html

It would also be a very big help to us if you would visit, email, or call the sponsors of the live chat with Chef Bourdain. Without this sponsorship the chat would not be possible. A full list of the sponsors for the chat are listed here: http://www.cheftalk.com/HTML/chat.html

To allow people to test out the chat room we have a test chat room up and running and we would like to encourage everyone to log in and try out the chat. To try the ChefTalk Chat please follow this link: http://www.chat.cheftalk.com (please allow up to one minute for the software to load)



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Best Regards,

Nicko
nicko@cheftalk.com

Great job on getting this guy for a live chat event! I will test drive the chat software ASAP as you requested. As far as a question, I would really like to know what advice Chef Bourdain gives to young cooks after his experiences in the business?

[Nicko]

I would like to know what type of reaction people from his past had towards the publishing of his book "Kitchen Confidential"

[Greg]

i'm guessing from the fact that he develops an "intelligence network" in places he works that he's worked in places where politics run rampant. Other than playing that game (which I think detracts from any restaurants real purpose), is there a way to keep this type of activity to at least a dull roar. Also, what's a "Borscht Belt Comedian"? Can't say as I've ever heard the phrase before, which is probably why he's the writer and I'm not.

[m brown]

Schecky Green, Freddy Roman, Don Richels, somebody who played the Catskills at one time or another. The senior members of the Friers Club.




[This message has been edited by m brown (edited July 30, 2000).]

[Greg]

Thanks, mb!

[BevReview Steve]

I'd be curious is finding out what his non-cooking pastimes are... I mean, the guy can't be cooking ALL THE TIME, can he?

I am curious what he tells his young cooks now who might be getting into drugs and the darker side of the cooking business?

What is his favorite food?

Who is Anthony?

First off...Surfer2, it's time to get out of the water and get with the program. If you cook at all you should read this book!!

My question for Anthony Bourdain is this: How in the **** did Nancy put up with him? I love that he says she occasionally finds him amusing. I'd like to hear more about her and more Tokyo stories. I also think he needs to share some gritty stories with us. I got the feeling he actually held back on some things in order to spare the reader. Is Anthony Bourdain capable of doing this?

I loaned my book to someone but I'll have specific examples in a couple of days.

I have just finished the book and found it a great read. I guess what I would really be curious to know is after all of his many experiences what was the greatest lesson he has learned being in the restaurant business. In line with that I would also like to know what advice he gives to young culinarians coming up the ladder.

Acutally it has been awhile since I have been in the water. Ok so now I know who A Bourdain is, but I still have to read his book. Is it worth reading? From what everyone else says it would seem so. Anybody have a copy the want to loan me?

Hey surfer2, I hope I didn't offend you...that's just my sense of humor. I can't loan you my copy since I have a waiting list a mile long but yes, you should get your hands on this book. It's very entertaining, informative and even enlightening to those that have any restaurant experience. Good luck!!!

[m brown]

I would like to know what authors have influenced him.

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You will not understand the American palate until you have rolled a marshmallow in sugar.