Dubbed "the bad boy of cuisine" for his rock-star look and blunt observations about the world of restaurants, chefs and cooking, Anthony Bourdain is not your typical celebrity chef. A 28-year veteran of professional kitchens, Bourdain is currently the executive chef at New York’s famed bistro, Les Halles.
Bourdain entertains and educates with his exotic tales of travel and lessons learned from the kitchen trenches. He shares his passion on topics ranging from "Great Cuisines: The Common Thread" to the celebrity chef phenomenon and the culture of cooking. He also imparts his drill-sergeant approach to running a kitchen, which he shared with the Harvard Business Review, in "Management by Fire: A Conversation With Chef Anthony Bourdain." "The fantastic mix of order and chaos," he says, "demands a rigid hierarchy and a sacrosanct code of conduct, where punctuality, loyalty, teamwork and discipline are key to producing consistently good food."
His exposé of New York restaurants, Don’t Eat Before Reading This, published in The New Yorker in 1999, attracted huge attention in the U.S. and the United Kingdom. It formed the basis of his critically acclaimed 2001 book, Kitchen Confidential: Adventures in the Culinary Underbelly, which described in lurid detail his experiences in kitchens and became a surprise international best-seller.
In late 2000, Bourdain set out to eat his way across the globe, looking for, as he puts it, kicks, thrills, epiphanies and the "perfect meal." The book, A Cook's Tour, and its companion 22-part television series chronicle his adventures and misadventures on that voyage, during which he sampled the still-beating heart of a live cobra, dined with gangsters in Russia, and returned to his roots in the tiny fishing village of La Teste, France, where he first ate an oyster as a child.
Bourdain is a contributing authority for Food Arts magazine. His novels include The Bobby Gold Stories, Bone in the Throat and Gone Bamboo. His work has appeared in such publications as The New Yorker, Gourmet and The New York Times. He describes his recent book, Anthony Bourdain’s Les Halles Cookbook (2004), as "Julia Child meets Full Metal Jacket."
His latest book, The Nasty Bits: Collected Varietal Cuts, Useable Trim, Scraps and Bones, is a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures.
Anthony Bourdain was born in New York City in 1956. After two misspent years at Vassar College, he attended the Culinary Institute of America in Hyde Park, followed by nearly three decades of working in professional kitchens. He lives — and will always live — in New York City.
article from the Anthony Bourdain No Reservations website
DCRJ's side comments:
I've been following Mr. Anthony Bourdain's travels to different parts of the world since 'A Cook's Tour' series. He had visited Hong Kong, Malaysia, Indonesia and Singapore...all neighboring countries of the Philppines, yet he has overlooked time and again, to me, the most exciting place of all which is the Philippines.
Anthony Bourdain haven't been to the Philippines yet. He had tasted BALUT in Vietnam. Nothing tastes better than eating BALOT in the Philippines. Mr. Bourdain, when will you visit the Philippines ? You're missing a LOT.
somebody has already commented about Mr. Bourdain's overlooking of the Philippines...
I saw an episode of Anthony Bourdain's No Reservation' show on cable tv a minutes ago. He has set his sights (and taste) at Bali, Indonesia. He was mystified and awed by the magic of indonesia as well as the kaleidoscope of food colors and indonesian culture. He was flabbergasted with the taste of Dodol, a rubbery sweets and roasted pigs, hmmm... in fact he even confessed to a fellow american from Chicago, who happened to live in indonesia for 12 years, that he would love to retire in indonesia in the not-so-distant future. Well, Mr. Bourdain, once you've seen the Philippines you'll forget that you ever been to indonesia.
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