I, personally, am convinced not to ever get involved in this business, in any capacity, and will try to continue enjoying food knowing what actually goes on behind the kitchen doors. Regardless, it's a fun read with great prose, especially if you enjoy good food and picaresque adventures, and you have a decent tolerance for accounts of macho bullshit and eating dead animals - though if that's you, you probably already read this years ago. There is a particularly powerful chapter towards the end of the book where he goes through blow by blow an average day in the life of a chef and damn by the end I almost wanted to get up at 5:00 the next day and join him on the line… Almost. The other day I saw yet again that question "which (dead) famous people would you most like to have dinner with?

So it is somewhat puzzling that his loved ones expressed their disbelief after the event, with his mother saying he was “absolutely the last person in the world I would have ever dreamed would do something like this. Some parts of this book are eye-opening and interesting, you definitely won't look at a restaurant or its food the same way again. I'm assuming that, because it's the Guardian, that the change is very patchy indeed and probably with younger teams in urban areas. He has a way with words, building what would be mundane happenings at the hands of a lesser wordsmith into riveting and scintillating vignettes. From that perspective, the book is an overwhelming success; one that I think cooks, chefs and waiters round the world can read and recognise his words as truth.THE CLASSIC BESTSELLER: 'The greatest book about food ever written''A compelling book with its intriguing mix of clever writing and kitchen patois . While certainly it's a little eerie (and a little sad) to read a memoir by someone who subsequently dies, that didn't spoil my enjoyment of this terrific, brash, funny, and at times introspective, book. In this more recent update, he even points out that he learned he was wrong about Emeril Lagasse (as a chef and person, not as a TV Celebrity) and frequently comments that he isn't a top-tier chef because of his own mistakes. It resonated, waking me up, making me aware of my tongue and, in some way, preparing me for future events.

Kitchen Confidential is a definite recommendation for Bourdain fans and for those interested in the restaurant business. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. One thing can be presumed from that, of all relationships in life, the relationship he had with food was one of the most important, if not the most important relationship he had.

A piece of my heart will always belong to him - not just because he was a smokin' hot, smart-mouthed hunk, but because of how inspired I am by his work, and because of how much I've learned reading him and watching him explore the world. He’s in a car with three other junkies, and he immediately promises himself that he will be the one to get out alive, no matter what. After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all. Whereas women's collective culture is often based on opening up sincerely about things on which either a) I probably feel or experience differently from everyone else there, and about which I learned half a lifetime ago that I CBA with the weird looks and silences, or b) I don't want to share with people like that, and definitely not in a group.

This guy was ambitious and creative, but he was also cruel and demanding and rude to almost everyone he crossed paths with. He did that with self-deprecating humor, and gave no-nonsense advice for people who want to cook like he did - at the risk of deeply offending vegetarians all over the world. On top of that there was the wheeling and dealing, not only suppliers but with owners, bosses, drug runners and other associated people. We all eat in restaurants, but we very rarely think about what goes on beyond the kitchen doors (until our steak is undercooked, then we are all opinion). Well, I’m pretty much always fantasizing about these things, but let’s just say it became a bit of an incurable obsession of late!I can't trust people who don't enjoy food, who eat just to sustain their bodies and not for the amazing sensual pleasure that eating can be. He also acknowledges how grateful he is to anyone who helped him, anyone who gave him an opportunity, anyone who showed loyalty and shared his love of food and good work.

My brother and I quickly became bored and spent much of our time in the "Teen Lounge, ' listening to "House of the Rising Sun" on the jukebox, or watching the water slosh around like a contained tidal wave in the below-deck saltwater pool.

As a result, you will want to hop the next flight and travel the world visiting as many restaurants and trying as many types of food as you can.