I found Bourdain's heartfelt admission that he is not and never will be (and the why behind it) a great chef to be soul-baring of the first order. It's a quick and easy read, but one with a lot of meat on the bones. That said, this is pure Bourdain being Bourdain: fun, outrageous, edgy, daring and honest.Īnyone who is interested in the food service business but hasn't yet read this classic should pick it up. But now is now and nine years after publication those of us who care know so much more about the back-of-the-house restaurant reality, both in terms of process and personalities, that Kitchen Confidential doesn't pack quite the wallop it once did. He's done a great job here.,Had I read this when it was first released I likely would have given it five stars.
However, this is really a story-not business for dummies. There's plenty of spoilers in this book including talk about what kinds of knives to use, kitchen equipment and about how to improve upon your own skills as a chef, restaurant employee or even an owner.
There's definitely some evil out there, but also many rewards. Hell, I'm still in the restaurant business - a lifetime, classically trained chef who, an hour from now, will probably be roasting bones for demi-glace and butchering beef tenderloins in a cellar prep kitchen. Kitchen Confidential By Anthony Bourdain Don't get me wrong: I love the restaurant business. Explaining each and every detail about his experiences from culinary school all the way to executive chef running his own restaurant.Īnthony Bourdain Kitchen Confidential. Anthony never goes far beyond the truth of spending his time in a kitchen. Having been in food service most of my life, I'm only 26yrs old and feel like I've already been exposed to it all.
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