Kitchen Confidential: Adventures in the Culinary Underbelly

"If you are easily offended by direct aspersions on your lineage, the circumstances of your birth, your sexuality, your appearance, the mention of your parents possibly commingling with livestock, then the world of professional cooking is not for you."

Although I am what I would call an entry level "foodie," I'm not into food-related shows or celebrity chefs. For some reason, Anthony Bourdain caught a bit more of my attention than his peers before his death. There was just something about him.

When he intentionally ended this life, I became intrigued. Not in a morbid way. I just hoped to get a better understanding of what it is I had sensed and why he did what he did. So, I picked up Kitchen Confidential to see if I was right.

I'm glad I show more did! This was an enjoyable and insightful read. Eating at a busy urban restaurant will never be the same for me again...wow! I'd heard it was heavy on drugs and alcohol and high on stress, but Anthony opened my eyes wider. This is definitely not a habitat I would survive in...and, honestly, I have a difficult time understanding those who not only do, but who thrive in it.

Turns out I was right about Anthony. He was a sweet and sensitive man underneath his surly exterior — and, I can understand how the world was finally just too much for him.

Looking forward to reading Into the Weeds by Tom Vitale, Anthony's long-time director and producer. show less

By sheer happenstance, my husband and I spent June 8th on the Upper West Side of Manhattan, Tony’s home of many years (when he wasn’t traveling, which was rare). We were going to a concert in Brooklyn that night and decided to go the Met (Metropolitan Museum of Art) for the day. As we were driving to our “local” train station in NJ in rush hour traffic from our home west of Philadelphia, we listened to NPR, as we always do. And around 8AM, as we sat in Trenton traffic, we turned the volume up because we couldn’t believe what we had heard. Tony died. By his own hand. To my husband and I, this was unthinkable. We’d been watching No Reservations since we’d started dating. Our relationship had two television constants, Top show more Gear and Tony.

As we made our way into the city on NJ Transit as we’ve done countless times before, I took my usual news junkie status to a new level. My hero, he was gone. Gone without explanation. The BBC, CNN, NBC, ABC, NPR, no one had anything else to report except that which we already knew. He was gone. I texted my boss at the bookstore straight away and begged him to put the books in stock out on display with the staff pick blurbs I’d written for them ages ago. Medium Raw, my favorite summer read, Appetites, the only cookbook I cook out of, and, though I hadn’t read it, obviously we needed to order in Kitchen Confidential ASAP. Then I started dreading the fact that I’d be meeting with our publisher rep at the start of the week, the rep who handled his imprint for Harper Collins. I couldn’t bring myself to think straight.

I looked up whether or not we could get a reservation for a mid-afternoon meal at Les Halles, only to discover it had closed. Only months ago, we could have gone and didn’t. I kicked myself for it. When we walked past it later in the day, I saw the remembrances people had left. It inspired my first post two days later, Dear Tony. I debated whether or not I could bring myself to watch Parts Unknown anymore and when it turned out to be too tear-inducing, I decided to read the one book of his I didn’t want to, Kitchen Confidential.

I was afraid I wouldn’t like it. I was afraid it would talk too much about drug use and that I didn’t really want to read about, I’ve dealt with it enough in my family. I was afraid that the Tony writing was different than the Tony we’d come to know and love. And then, I decided to be brave and listen to him read it. I was on my way to London to visit my sister when I finally gave in. I still didn’t even own a copy of it. But after only five minutes, I realized I had nothing to worry about – Tony was still Tony – already a master storyteller, already with three novels to his name, already well on his way to not becoming, but staying himself, and then revealing that self to the world. And when I found a special edition of the book with all his notes and handwritten margin doodles at a bookshop in London, well, I had to have it.

Kitchen Confidential is, for anyone who has gotten to know Anthony Bourdain through his various shows, thoroughly him. The story isn’t linear or chronological (his never are, even Parts Unknown), and he is very open and honest about his periods of dishonesty and chef-poaching, honest about his privileged upbringing and squandering it, honest about the world of the professional kitchen. Honest and candid about his life and how he got to where he is, and the result, for anyone who, like me, had watched for years and never read, is heartbreaking.

Because in reading now, for the first time, it is impossible to disassociate the book with the end. It is impossible to ignore the fact that we will never have another Bourdain masterpiece. Impossible to forget that he’s no longer here to tell us stories on Sunday night. Impossible to understand how things went this way. Because as much as I wish I had known him, I didn’t. I didn’t know, I don’t know, what led him to do what he did. But I can read his works, reread, rewatch, and hope, beyond hope, that he has changed the world for the better. show less

Digital audiobook read by the author.
3.5***

Subtitle: Adventures in the Culinary Underbelly

This is a wonderful memoir, as well as a bit of a tutorial, a travelogue, and a warning of what NOT to do. Bourdain is honest, profane, funny, enlightening and engaging. Some of his stories make me think I’ll never dine in a restaurant again. But most make me crave the experience of eating fresh ingredients prepared simply and deliciously by someone who really cares about the taste of the food being served. And, yes, Tony, I DO have shallots in my kitchen and I DO cook with butter! But, no, I do not make my own stock.

Bourdain narrates the audio version himself, and I cannot imagine anyone else doing a better job. 5* for his performance.

[edit]

This is pretty great, as someone who mostly forgot about Bourdain until watching Roadrunner. It’s one of those books where the chapters are short but impactful, making it perfect for a commute or short break.

Bourdain is witty, self-aware, and likeable enough even though he recognizes he can be an asshole. He had some bad opinions (who doesn’t) but I have a lot of respect for what he did with his show and how he writes about food. The chapter on Tokyo cuisine was particularly captivating.

I also really like how this updated edition had not just a “where are they now” afterword but also handwritten notes that would touch on stuff he wrote (no one uses demi-glace anymore, etc). In a book that’s just about one’s life show more experiences while focusing on the culinary industry, really cool to see how he’s changed. Also hilarious to see how one’s memories don’t always shape up in reality.

Definitely worth reading for anyone who’s worked in a restaurant, even (especially?) a shitty one. show less

I think Julia Childs and Henry Miller have a secret lovechild and his name is Anthony Bourdain. Bourdain's delight in exposing the gutter in tha galleyand pirate crews in the kitchen is effusive and vivid in this tell-all of life from dishwasher to chef in New York kitchens. Sometimes it is a bit too Manhattan-centric, but Bourdain makes no apologies for that or any of his ribald ways, drug-taking or the sending back out of reclaimed bread. Yes, you may never look at the bread basket, buffets, or fish special again after this revelatory book.

Hearing it read by the author is a real treat. His use of New York and culinary slang in long, multi-adjective rants sounds like a hip Beat's rhythmic patter.

The tagline for this book is something like "sex, drugs, and haute cuisine," and that about sums it up. Bourdain takes the reader on a journey through his culinary days, from dishwasher to head chef. This is not a good book for vegetarians, those offended by crude language, or anyone grossed out by frank descriptions of animal flesh. I found, in general, that these autobiographical essays entertained me thoroughly but also convinced me that I'd rather not experience such things first hand. Bourdain's average day makes me tired just thinking about it. While I appreciated the advice about restaurants and tips for would-be chefs, my favorite parts were unquestionably the anecdotes and adventures. Bourdain's cynical but generally amused and show more appreciative view of the crazy characters he's encountered never failed to make me smile. Sure, these are not people I'd want to associate with in person but they're fun to get to know vicariously. I will definitely have to pick up some of Bourdain's other books. show less

I'm sad I waited until after his death to read this wonderful culinary memoir. I was hooked from page one, this was an amazing and impossible to put down book. Bourdain pulls back the curtain on what is really happening in kitchens and it's fascinating, scary, and very exciting. It's not all fun and games, it takes dedication, thick skin (physically and emotionally), endurance, and skill. Filled not only with his journey into the culinary belly of the world, this memoir also dishes on what days to order meats and seafoods, how to tell if a restaurant deserves your business and many other useful tidbits that I would never have known in a million years. He is also very real about his vices, addictions, and drugs found in virtually all show more restaurants of the world. Superbly written, witty, and engaging this memoir is not just for foodies, it's for everyone. Sad we lost such a great personality, but his voice will live on through his books and on his shows. show less