Released in 2000, the book is both Bourdain's professional memoir and a behind-the-scenes look at restaurant kitchens. It's a mesmerizing and candid autobiography. Bourdain was never afraid to admit his flaws. So his transgressions and pet peeves make him more human and his story more compelling.
Being a chef is like being a COO at a startup. You must make sure things are running well, on time, with a managed inventory. Consistency is the mother of it all.
Anthony Bourdain is what I would call a punk rock chef. Someone unafraid of being authentic. Brilliant in his way.
The book is good, but not great. After 40% of it, I got tired of his self-loathing. Bourdain's strong identification with having been an anxious junkie made it less fun. He's better with video, but still a great author. Unlike him, I am not an NYT best-seller, so got no business criticizing him.
If you want to know more about my perspective on him and his book, read my "Lessons from Anthony Bourdain's Suicide".
“No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American.”
“Your body is not a temple, it's an amusement park. Enjoy the ride.”
“Don't lie about it. You made a mistake. Admit it and move on. Just don't do it again. Ever.”
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