Carlos Llaguno Garcia, the Mexican born chef who rose from being an undocumented immigrant to executive chef at Les Halles, has died of cancer. He was 38. Carlos gained some minor television fame when he took his former mentor, Anthony Bourdain, on a tour of Puebla and Mexico City for No Reservations, and also appeared in his role as the restaurant's executive chef when Bourdain and chef Eric Ripert went back to work in the Les Halles kitchen for the show.
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]
I’m crammed into a burrow so small that my knees are up around my ears and the boom mike keeps slamming into my head, inhaling the potent scent of toffee-apple brandy and trying to drink a talking mouse under the table. But is it really the boom mike that’s making my head pound? I know for sure that my camera man doesn’t usually have two heads. I have to face facts. The mouse is winning.No Reservations: Narnia. [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.)