It is always jarring to be reminded that somebody you respect, and if I'm honest, you envy, can still feel that life has nothing for them. you’ll struggle to find a travel show that treats this city with that much care. Seriously, go back and watch his No Reservations on Istanbul. He used his unique connection with food to explore, in his laid back way, some of the truths of humanity.
Bourdain was a guy who made those things his life and got paid to do it. (Sadly, the USA Network blog is no longer live.It came as a particular blow as somebody who enjoyed eating, traveling and writing in equal amounts. And I happily waited in line to have him sign it with hundreds of others, all of us equally starstruck.įor more about Bourdain and his entertaining new book, Medium Raw, read this week’s USA Character Approved Blog post. But I did buy it, in the makeshift Barnes & Noble set up in the auditorium lobby.
I hadn’t planned to buy the book (figured I’d get on the library waiting list). And he took equally great pleasure in singing the praises of sometimes obscure chefs and skewering celebrated stars of the food world. Like his books, Bourdain’s conversation was filled with lively stories and liberally sprinkled with F-bombs. So when I heard Bourdain had revisited the themes of his bestseller in his new book, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, and would be doing a reading at the downtown Chicago Public Library, I went. While Kitchen Confidential permanently frightened me away from professional kitchens, it made me admire everyone who works in them even more. But seriously, you don’t have the chops for it.” Reading this fascinating, profane peek behind the culinary curtain into the world of restaurant kitchens was like sitting down with a brutally frank career counselor: “Yeah, it’s a crazy roller coaster ride of a business, kid, a real adventure. But like most food-loving home cooks, I’ve had my fantasies about running a bustling little neighborhood bistro where regulars would turn up night after night to ooh and ahhh over my simply prepared meals.īourdain’s Kitchen Confidential: Adventures in the Culinary Underbelly, published ten years ago, quickly disabused me of any notion that I could-or even wanted to-cook professionally. Not that I was ever in it or even seriously considered trying my hand at it. He’s the subject of my latest post on the USA Character Approved Blog.Ī nthony Bourdain is the man who scared me out of the restaurant business. I’m still starstruck from getting to see him speak.
Chef/author/TV personality Anthony Bourdain was in Chicago recently promoting his new book.
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