By Anthony Bourdain
My introduction to Anthony Bourdain came on a trip to visit my mom and stepdad, who are fans of his show, No Reservations. We watched several episodes on that trip, and something about the combination of exotic locales, sardonic humor, and a deep love of food caught me, and Juliette and I were hooked for several months afterward. It was just a matter of time before I picked up the book that first brought him to fame: his memoir, Kitchen Confidential.
Like a lot of people, I spent a part of my youth working in restaurants, first as a busboy, then a waiter, then a bartender. The experience left me with the solid understanding that I'm not cut out for that sort of work. Still, despite the fact that it was a difficult and mostly thankless (from the customers, at least) job, and despite the fact that I hope never to have to do it again, there's something alluring, almost romantic about that time in my memory. And talking to other ex-waiters, it seems this is a pretty common thing.
What I loved most about Kitchen Confidential was the authenticity. Granted, I've never worked in a restaurant kitchen--indeed, in most restaurants, the floor staff and kitchen staff are not only separate, they're at least a little antagonistic toward each other--and the two kitchens I came to know were nowhere near as profane as what Bourdain describes. Nonetheless, there was so much in the book that I recognized. It really took me back.
Everything I love about the show, too, is present in the book. Bourdain has a really distinctive voice, and by that I don't just mean his writing style, but also his actual speaking voice. And more than any other book I can think of, I found it really easy to imagine it being spoken by the author. I can't think of anybody else who manages to come off as both sarcastically arrogant and genuinely self-effacing, not the way he does.
Anyway, if you've ever worked in a restaurant--or are thinking about working in one--I highly recommend this book.
Started: 6/1/2009 | Finished: 6/19/2009