![]() ![]() ![]() “The weirdest things have offended them, particularly the bread recycling business, which is no big deal and certainly doesn’t scare me off,” Bourdain says.ĭespite some negative comments, Bourdain has made the New York Times Best Sellers List and gotten covert high-fives from many people in the food industry. He says it is all he knows, the only thing that makes sense to him.īut now Bourdain has another passion: To tell the public about life in the restaurant world, based on his experiences (which are many). They were a loan from the Asia Society.Ī New York native through and through, Bourdain has been working in restaurants since he was 17. They make him look devilish, which, he claims, is the idea. It features Bourdain holding two 16th century Japanese swords. His relaxed manner is a far cry from the picture of the chef on the book’s jacket. ![]() ![]() Leaning back in his chair, he speaks easily about his latest book, Kitchen Confidential - Adventures in the Culinary Underbelly (Blooomsbury, 2000, $24.95). Tall, thin and calm, he sits quietly in the corner of the restaurant, sporting a gold hoop in his left ear and a ponytail, smoking a Marlboro Red held in fingers covered with scars and yellow calluses and drinking thick espresso. Meeting with chef Anthony Bourdain at Les Halles, a French bistro on Park Avenue South in New York City, is quite an experience. ![]()
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