A quote from Kitchen Confidential (2024)

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A quote from Kitchen Confidential? ›

“If I'm an advocate for anything, it's to move. As far as you can, as much as you can. Across the ocean, or simply across the river. The extent to which you can walk in someone else's shoes or at least eat their food, it's a plus for everybody..”

He details some of his personal misdeeds and weaknesses, including drug use. He explains how restaurants function economically and warns consumers of the various tricks of restaurateurs. For example, he famously advises customers to avoid ordering fish on a Monday as it is likely left over from the weekend or earlier.

"Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life — and travel — leaves marks on you."

What is Kitchen Confidential about? Kitchen Confidential (2000) gives us an insight into life in the restaurant business. Full of larger-than-life tales about Anthony Bourdain's life of sex and drugs and haute cuisine, it gives us a no-holds-barred taste of what goes on behind the kitchen door.

Kitchen Confidential is an insider's look into the underbelly of the culinary world. Bourdain shined a light on what it was really like to work on the frontlines of the restaurant business. As a memoir, it's also a personal tale of Bourdain's experiences as a chef.

Bourdain's renegade memoir “Kitchen Confidential” catapulted him into fame in 2000, even before his celebrity reached higher echelons as a TV star.

Joyfully cooking up a storm! Ignite your culinary creativity. Bring the flavor fiesta to your kitchen. Cook your way to deliciousness.

You have to learn the process. You learn it through endless repetition until it belongs to you. Being a chef is about feeding people, which is part of the story of all humanity. If you love being a chef then give it all you've got!

What did Anthony Bourdain say his favorite song was? ›

“This was what Tony told me was his favorite song,” the Momof*cku magnate says with a sharp edge of disbelief. He hits play. Out pours “Anemone” by the Brian Jonestown Massacre, a hypnotizing, edgy 1996 shoegaze track—all sensual bass lines, plangent guitar riffs, and pattering tambourines.

“When someone cooks for you – they are saying something. They are telling you about themselves: where they come from, who they are, what makes them happy.”

Kitchen Confidential was a bomb. It averaged an anemic 1.8 rating and fewer than 4 million viewers, tying for 121st place alongside long-forgotten series like Reunion and Inconceivable. Despite having 13 episodes in the can, Fox executives quietly canceled it after just three airings. Only four aired in total.

Anthony Bourdain's success, when it arrived, didn't come gradually; it came in a blinding flash, with the publication of his memoir, Kitchen Confidential, when he was 43 years old.

Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, the memoir A Cook's Tour, and the New York Times bestsellers Kitchen Confidential, Medium Raw, Appetites and World Travel.

Kitchen Confidential was a bomb. It averaged an anemic 1.8 rating and fewer than 4 million viewers, tying for 121st place alongside long-forgotten series like Reunion and Inconceivable. Despite having 13 episodes in the can, Fox executives quietly canceled it after just three airings. Only four aired in total.

In this chapter, Bourdain reveals his motivation in striving to become a chef. His teen years are described as those of an undisciplined, angry young man. He spent a lot of his time interacting with friends who had the same desire to drink, do drugs, and sleep with women.

“Worst of all,” Bourdain writes of his time in Baltimore, “I had no idea where to score drugs.” He was sent here for a few months in the 1980s by a New York business acquaintance he calls “the Silver Shadow.” This name, Bourdain explains, was the name of the man's Rolls-Royce.

In his 2000 memoir, "Kitchen Confidential," the "No Reservations" host shared that he rarely ordered mussels at a restaurant, due to the likelihood that some could be compromised. Bourdain wrote that he only ordered mollusks if he either trusted the chef, or had a glimpse into how a restaurant handled them.