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Summary: If I could be Tony Bourdain
Review: I would gladly trade 20 years of my life as me for 10 years as Tony Bourdain. This guy has more mojo and attitude than I can even dream of. Food, wine, drugs and sex. This is life to me.
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Summary: An Articulate Chef
Review: Anthony Bourdain is that rarest of creatures, an articulate chef. As a result, his book about what really, truly, takes place behind the swinging doors of professional kitchens is a revelation. Some of what goes on may be as bad as the average customer suspects, and some of it may be even worse. Yet Bourdain's love of food colors every chapter, and it is that love that empowered him to become a success. His writing is fast-paced and he manages to make the hundrum of everyday restaurant management, the purveying, the staffing, the firings, all seem fascinating. It is not surprising that in his spare time, Bourdain authors mystery novels. He also is proof that to be a great chef, often, it is counterproductive to be nice. Yet for anyone with an interest in fine eateries, especially the New York restaurant scene of the past couple of decades, KITCHEN CONFIDENTIAL is a must.
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Summary: Glimpse into the life of a chef, pleasant read
Review: This books gives you an idea of what it is like in the life of a chef. After reading it, I would not want to get into this profession. Being a cook or chef seems like a hard life from this book. I read through this book quickly and found it interesting. The author talks about places he has worked and the working environment. Interesting stuff, bearable and even enjoyable if you are skimming or reading quickly, but probably boring and a waste of time for perusing. By the way, after reading what some of the author has to say, I will be a little hesistent next time I eat anything in a restuarant. Particularly fish, meat, vegetables, or especially mussels.
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Summary: Cheetos Are A "Guilty Pleasure" - This Book Is Foodie Smack
Review: Bought the book, forgot I'd purchased it, saw it when packing for a trip, figured "eh, might as well throw it in". When I pulled it out of my bag on a three-hour flight, I didn't put it down, quite literally, until I realized we were already at the gate, stopped, and people were getting out of their seats. It's that compelling. First of all, I've dined at Mssr. Bourdain's restaurant, Brasserie Les Halles, on two ocassions. Next, I dine out for something like 80% of my meals; I *can* cook, I *enjoy cooking*, but it's not time- nor cost-effective right now, so I'm at the mercy of the people in the back of the house. Finally, I'm genuinely fascinated by what goes on back there. This book is truly gripping, and I don't hand that term out lightly. Don't read this book on a full stomach; the tales of infidelity, questionable kitchen practices, NYC sanitation, mafioso and the hooligans back there will put you off your dinner like rotting cabbage. For Foodies, this book is a little like standing in the grocery store line and reading the headlines of the Weekly World News; it seems a tad over-the-top, but there's just enough plausiblity to make it morbidly compelling.
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Summary: I have to 'MEAT' this guy!
Review: This was the best book I've ever read! I have never read a book and felt like I wanted to shake the hand and pat the back of the author! Chef Bourdain certainly learned everything the hard way, but he was smart enough to learn from his mistakes. This guy understands himself and explains why and when he fell down on his luck, screwed up, and made bad and good decisions in the most hilarious way. The greatest thing about this book is his passing on of his self analysis to others so we can learn, laugh and be a better person, chef or not. You don't have to have a love for good food or cooking bone in your body to love this book. Bon Appetite!
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Summary: Just the truth
Review: As a food & Beverage Mgr. for a big hotel company and after working in Europe with great chefs like Ducasse I have to say that Bourdain gives us a real X-Ray of what most of the kitchens look like and the way they really work. I have to admit that the way he describes the cooks is very appropiate, none of the cooks I've worked with for 14 years right now is a saint. Alcohol, drugs and sex are part of our daily living. Of course that lots of information is for individual owned restaurants. I'm waiting for typhus Mary
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Summary: Kitchen Confidential-Adventures of a very LARGE ego.
Review: This book was OK. When I first got it I was excited and wanted to learn everything there is to learn about a commercial kitchen and it's operation. Not so. It was more of an autobiography about jealous, the Drunken, drugged up, to ugly for his TV cooking show loser. There are a few other books out there that may be better, like The Making of a Chef (Ruhlman).
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Summary: It's My Life, too...
Review: If you are a chef then you must read this to confirm all that you all ready hold to be self evident, if you are not then you must read this to better understand those who are. I have been working and "slaving" as a chef for 27 years. When ever I have related "war" stories to friends and family they have suggested that it would make a great read, this life of ours. Anthony has done it and done it well. The characters, events and emotions that he relates are real. His ability to show it as it is, and not pull any punches, is admirable. So many "civialians" go out to eat and never realize the dedication and struggle that is involved in getting that plate to the table, nor should they. He is shamelessly showning you a world that touches everyone and yet is never revealed. This is not the world of floppy hatted clowns with oversized bellies, but the world of dedicated professionals who toil endlessly under severe conditions to provide you, and themselves, with the joys of food. This book should be required reading for anyone who aspires to be a chef or restaraunteur.
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Summary: If you can't stand the heat...
Review: As the addage goes, if you can't stand the heat, get out of the kitchen, Anthony Bourdain's kitchen is exactly any kitchen I myself have ever worked in. His descriptions of co-workers, fellow chef, owners....all I kept thinking is, "ooh man, we've worked with the same people!" For the longest time I often wondered, is it just the kitchens I've chosen to work in, or is it the F&B profession in general? Kitchen Confidential proved to me that it is indeed a sub-culture, only a rare breed of person can survive in the situations we find ourselves in every day, the hectic fast paced lunch rush, the dinner hour that never seems to end, and just when you think it's almost over, the hostess comes back with the comment..."the waiting list is down to one hour" I love my job, its my passion, besides where else would I be able to find another group of warped bastards to play with food with?
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Summary: You'll Never Eat Fish or Specials on Monday!!
Review: This book was a scream! Funny and alarming and extremely interesting! It was brutally up front about life in the land of restaurants. My brother is a chef, and his stories about his life always seemed interesting but exaggerated, now that I have read this book, I think my brother was underselling his stories. If Anthony Bourdain adds a bit of detail to his stories I would be surprised! This book tells about the lives of people in the restaurant industry, and the stories ring so true to the lives of the people I have met in the "business". Hard working, hard partying, and completely consumed by their passion for food and the lifestyle that goes with it. The section on how to cook like a professional was full of information on equipment needed and well presented. If you want to know what really goes on in your favorite restaurant, or how people become a chef and why, then read this book. If you think you want to open a restaurant then read this book twice!!!
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