"Pastry work takes a level of skill, precision and rigor that I lacked in spades. I could’ve maybe become a decent pastry cook, with months of practice and a patient boss, but I was in no way qualified to be a pastry chef. I gave it my best effort, for three days, until the chef-owner realized her mistake and fired me. The place closed in less than 6 months. I never got paid." Laurie Woolever at The Billfold talks about how she went from Botantical Garden Intern to Anthony Bourdain's assistant.
Conservative bon vivant Michael Anton writes about the thrill of cooking in an haute cuisine restaurant, as well as the rise of celebrity chef culture and personalities like Anthony Bourdain and Michael Ruhlman.
How would you feel if somebody was out there using your name for purposes of their own—without your knowledge?
Anthony Bourdain is "fighting mad" at the Travel Channel for editing him into a commercial without his permission. He expressed his rage on twitter first, and then in a long post on his tumblr blog: "All of us on the show would have preferred to go out on a high note—and we tried to do that as best we could, turning in a strong, final season that we are very proud of. We wanted to go leaving a lot of great shows—and nothing but good memories and good will behind...But things just didn’t turn out that way." [more inside]
Food Fight: Does Healthy Food Have to Be More Expensive? In which the blog Get Rich Slowly chronicles an argument about nutrition vs cost and then invites readers to chime in.
While it should not come as a surprise that some chefs get high, it’s less often noted that drug use in the kitchen can change the experience in the dining room.
Hezbollah-Tofu Renegades systematically vegetarianize recipes from antiveganist chef Anthony Bourdain, who wrote (in Kitchen Confidential): “Vegetarians, and their Hezobollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn.” [more inside]
Bourdainfilter: Culinary curmudgeon Anthony Bourdain and writer Michael Ruhlman announce the nominees for the first annual Golden Clog Awards, honoring "The Best and Worst of the Year in Food." [via] [more inside]
No Reservations marks the second foodie inspired movie out in the past couple months, after the charming Ratatouille. Slate pegs the animated movie as getting things right, with help from the well renowned Thomas Keller at the French Laundry. But at home and in professional kitchens, things aren't always so pristine. Is this foodie culture better for us, or just part of a greater problem?
Although he’s been mentioned here before, and in some detail, it was related to a specific event. He’s a TV star, but he was a chef first, and it wasn’t until he became a writer that his star really began to rise. He’s been endless interviewed, profiled and excerpted--in his hometown and in mine. His latest effort is an homage to the place and product that was really his jumping off point. How can one man be so godlike, yet so irreverent? Ladies and gentlemen: presenting Anthony Bourdain...
Tony Bourdain trapped in Lebanon. (On Jason Perlow's very good blog; also seen in the NYPost via TFS Appetizers.)