Leah Karns
Chef Jon Kimbrough
HOS 109
5 November 2014
Anthony Bourdain
Anthony Bourdain is a gifted Chef and public culinary figure. He has been in the culinary industry in some form his whole life. While on a family vacation in France, Bourdain ate his first oyster on a fisherman’s boat, he has said this is when he fell in love with food (Bourdain, 2000). Growing up in the culinary mixing bowl of New York City he was introduced to a wide array of different foods. Focusing his training on Classical French style cooking Anthony Bourdain has cooked and ate his way around the world. Known for robust comments and one of a kind opinions. “I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working…show more content… The Supper Club is a high end members only social club that holds different events at multiple different locations (About Us: The Supper Club, 2014). After working in the culinary industry for many years Anthony Bourdain became Executive Chef at Brasserie Les Halles (Wikipedia, 2014). A New York restaurant serving fresh and simple French cuisine (Brasserie Les Halles, 2014). Even though he does not formally work there, Anthony Bourdain is still considered by the restaurant as Chef-at-Large (Wikipedia, 2014).
Anthony Bourdain’s most recognizable book is Kitchen Confidential: Adventures in the Culinary Underbelly. Published in 2000 its Bourdain’s personal memoir of behind the scenes life in the kitchen (Bourdain, Kitchen Confidential, 2000). Telling the true grit and sometimes unappetizing workings of a restaurant kitchen. Explaining his personal use of illegal drugs and how kitchen workers are a bunch of misfits (Bourdain, Kitchen Confidential, 2000). The books was a major success with high reviews sending Anthony Bourdain into