Bookslut Reviews “Kitchen Confidential”
Remember Fox’s Kitchen Confidential - a TV tip of the cap to Anthony Bourdain’s memoir of the same name? No? That’s OK - neither does the rest of America. And I’m sure the higher-ups at Fox would rather erase any semblance of the failed show from the collective memories, Men in Black-style.
From BookSlut.com’s review of the show:
When Kitchen Confidential popped up in my Netflix recommendations earlier in the summer, I was a bit confused — mainly because I barely remembered that the show even existed. Based on the memoir by Anthony Bourdain, and one of Fox’s last efforts to create a show that might keep poor dear Arrested Development company, the Darren Star-produced half-hour tracked the adventures of Jack Bourdain (Bradley “Will on Alias” Cooper), recovering addict and master chef. The crew of his restaurant included Xander from Buffy the Vampire Slayer, the Asian dude from Harold and Kumar, and an incredibly hot British guy; the production values were top-notch and the food on screen looked scrumptious. You could almost forgive that the show wasn’t actually that funny.
Well, maybe you could, but America sure didn’t — the show was canceled four episodes in, released on DVD two years later.
Indeed. And with good reason. I watched ten minutes of an episode back when Fox was first hyping it and I wanted to poke my eyes and ears out with kabob skewers. It was positively awful.
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Bourdain in the News
Montreal Restaurants (New York Times) These days, you can’t mention food in Montreal without touching on the chef Martin Picard’s unrepentantly Québécois restaurant. P.D.C., as the locals call it, was a pizzeria before Mr. Picard got his meaty mitts on it, and a blazing fire in a wood-burning oven greets guests at the door.
Bury Yourself In a Good Book (Bay Weekly) Nothing reads like a mystery. It needn’t be a murder mystery to pin you with hunger to the pages of a book. All the best stories stir us with the same questions, working up an appetite of wonder that’s insatiable until the last page. How did it come to this? What forces gave our hero these powers?
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About Anthony Bourdain
Anthony Bourdain is a celebrity chef, world traveler, bestselling author, and host of The Travel Channel's Anthony Bourdain: No Reservations.
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Quotes
"My whole life, cooking has been about control. Traveling and eating are about letting things happen."
- Anthony Bourdain
this is not a chef, he is not even talented. I would not eat any of his food , he is an pompous ass.Full of himself.
Dear Anthony,
In one day I am half way through Kitchen Confidential. Recently I was forced to close my restaraunt. My food was basic home cooking. I so far have laughed, cried and was relieved to know I was smart enough to get out with my reputation intack. So after 6 years I do not feel like a failure but a smart business women.
Thank you I will be reading more of your excelent and enlightning books.
Patricia A Borgen
Des Moines Iowa
I love your book, Kitchen Confidential.
I read it over and over again.
Inspired me in every chapter. About mise en place, kitchen politics, dmitri, adam and steve characters (were they real?) …
Love the attitude and the brutal honesty in it.
as for TV show…Not to crazy for no reservation, though…
Love a cook tour better.
But i don’t think you do justice when you visit Indonesia…you don’t go to the best place to represent it, not like when you travel to singapore or any other place…so If you are planning to re-visit…
please do reseach the best food here. =)
Micki
Hey Anthony,
I’m hoping you check this; i’d love to pick your brain about honeymoon destinations. I watch your show all the time and enjoy your character. you are really down to earth! im a 30 yr old professional working in midtown. lets do lunch one day when your in the city- 51st and Park, i know a great whole in the wall on 45th and 2nd- trust me you will enjoy it!
I meant hole in the wall!
I recently saw the “No Reservations - Romania” show online. His blog claimed it to be an utter failure. For him I guess I agree, but as someone somewhat knowledgable about the country I was laughing hysterical at his failure.
It’s too bad he used a Russian as his guide. Romanians hate Russians. Strike One.
A Romanian (or someone who knew the ropes) would know a paper from the Ministry would never be a free pass to film. It’s Romania, for God’s sake! Strike Two.
And renting that Dacia 1310 might have been a joke for the Russian guy, but a 1310 is the oldest and worst car there - it would be like renting an unrestored ‘62 Ford Falcon. Strike Three.
Thanks again.
John
In the weeds….!!!
Great show Tony, nice to see you back on the line. It realy brought back some memories..!!
Thanks
i think i’m probably one of the last people on earth to read kitchen confidential, but it’s hilarious — i keep laughing out loud on the subway and getting crazy-lady looks from other passengers.
i will admit, though, i *might* have watched an episode or two of the show, back in the day…
I loved your book & the show. I have it on DVD…I love the rabit episode
hey anthony!
i’m Carmelo to Palermo,i speak inglesh no well bat i see everythings your television programm.
i want invite you in sicilia for a eat tour and for search a tipical wine we tasting and eating everithings,naturally if you want. i think it’s possible all if you want i can take a house for sleep.send me a mail.see you i hope.bye bye.
bello lock, im not from around here! im domenican resi in italy, i have a fuck up english, i can speak but i have hard time to write. i dont care for most all things around life, u r one of the few people person the ill love to pay a dinner, but u make more money that i do so!! this is the dial. i love ur show no reservetion, i really love the fact the u smoke durring the show. im a waiter!so u know how my life goes! i know that ill never meet u, but im drunk and happy now. i never ever did somethink like this. i write 1 email a mounth!! so i thought let do it let see what happen. no reservation!!!!!!!!!!!!!!!!!!!!!!
It’s really not that bad, especially compared to all the crap that’s fed to us on television. I watched the whole run this week when I had a bad cold, I laughed out loud a few times. That’s saying something.
Ok, Bourdain… You are one of the funniest, and most talented writers I’ve come accross. I’m not a chef, but I would eat with you anywhere. My wife and I really enjoy your show and EVEn in spite of your sometimes FOUL language! What would it take to get you to teach my wife how to cook! I mean really cook! How do you teach taste? Now there’s a good book for YOU to write. You can’t cook if you can’ taste.
Not only that, but i have a theory…the more sensitive soul you are, the better the chef you are, becuase when your sensitive, you are more aware of all sensory input.
Awe Yeah baby!!!
You Go AB!
As a career chef, working in many different establishments offering a wide range of food and unfortunately quality over the years, I would like too say that Anthony Bourdain is in many ways a ‘Chef’s Chef’. To the uneducated he is pompous and seemingly arogant, thats not true, too chefs who have a passion for food and ingredients, who have worked their way up from the ‘fry the fuck out of it’ to working with other like minded chefs using super fresh and interesting ingedients, its all about care and not wasting time getting involved with things on the outskirts, its all about what youi are doing currently, cooking foie gras or east coast scallops or doing interviews it all about the job in hand.
Screw those who don’t understand this, they are below contempt as they lack passion and vision.
Dear Anthony,
in January I got a flu, so I was the whole time in bed watching TV. I was zapping there was nothing much on TV, and then i saw a man eating sheep brain in India. i wanted to vomit.. it was so disgusting at that moment. But then I become your fan. everytime if i can i watch no reservations and a cooks tour. today i ordered 3 books you have written. i will read them.. your show is so pure and real. and street food is good food.
i hope you will make lots more great show’s.
lots of love,
Aroena(Netherlands)
ps.. excuse me please.. my engish is not that good!
blog much? anyway, fan of your shows, saw Kitchen Confidential on hulu.com and watched the first (and only?) season, wasn’t great television but at least it reminded me of how much I prefer No Reservations (and sometimes a Cook’s Tour)
Bourdain,
Just one question for you. Wanted to know where you got your Cleveland shirt that states (You got to be tough) I was born and raised there for a long time and I truely understand this. The show is great and remember not to take shit from anyone.
Thanks
I am a world travelled, spoiled 50 year old Swiss into everything good, life has to offer but not decandent or anyting too weird. Anthony Bourdain feels like an old lost friend, he is to travelling and food what “Bill Maher” is to politics. His trip to Uruguay blew me away. Even the most pu..whipped guy imagine to travel allover with a buddy like that. Food, culture great friendship what a great way to redeem ouerselves from insignificance. What are the greatest food invention on earth? Wine, bread and cheese–think about it. What a great character–never change a character for for mediocracy take it as it is and learn from it.
Anthony-
As a confused post adolescence foodie with an urge to eat and try everything in sight and an all too idealistic view of the culinary world I just want to thank you for your honesty. Your writing is addictive and I crave to have the same sort of experiences you had, the bad and the good. what an extraordinary life you’ve lived. thanks for sharing it with all of us. gumbae to food and all the politics in between
Michelle from LA
I love the rawness of your writing…Even though I’ve seen the episode tonight but I will turn into it for an education that I cant get at the University of Phoenix. Something gritty and the complete oppisite of Alton Brown…Not that I would turn off Feasting on Waves…But anyway, I transgress…is that right?
Hello Anthony! I would like to ask you have you ever been to Finland? Well while watching the food programs I have noticed that there is the required places to cook: France, Spain and so on. Why dont you come here and make a episode of Finnish food culture. Im tired to specialities of France, so heres good place to visit.
P.S: I liked the episode where you were visiting in Iceland.
Hey total random act of love for Anthony Bourdain. Not only do you have ultimate dream job of a food loving adventurist… (and more), well you just have a great sense about you, ha but you just flat out ROCK!!!
Hello Anthony, Best show on TV. Grew up in Chicago, moved to Dallas lived all over the Southeast. Just saw your show on Mexico and it was fine reporting, and you always crack me up. Fine normal cuisine, and you kill me dude. You and are on the page dude.
I’ve wanted to be chef all my life, but I fear it is too late in my life. But you should try my chicken alfredo. Magnifico.
Keep up the great work Anthony, I love your shows on the Travel Channel. It lets me see places I can not afford to ever go.
Any advice on a career change? I want to become chef for a living?
Best regards,
Michael Serviente,
Dallas Texas
Mr Bourdain I would like to say that not only am I a huge fan but I to share the pasion of cooking. I live in Laredo TX I work for General Electric as a service manager in the trucking industry. But my passion for cooking is such that my friends have this saying give Jorge road kill and your whole family will injoy it. I would like to invite you to laredo to show you how we do it at the warehouses brisket tocos, beer, tequila, scotch, then travel to just south of the border about two almost to Monterrey to a little town called Bustamante and Candela Coah. In Bustamante they have a tequila distilery there mill is run by mule. In candela they have hot springs rite at the base of the mountains. You why would this be any diferent from any other show you have done well because at every destination I personaly would provide you with something diferent did I mention lots of beer and scotch, and tequila and tuns of fun. Let me know if this would be something you might be interested in. If so I will provide you with details on how the trip would pan out. Also did I mention I am a fourth degree knight for the Knights of Colombus so I am not just some nut. I cook for every body I was raised in ARKANSAS so I also BBQ I like to cook so much all my Dr’S and their staff have recieved except one maybe we can start there then go to the warehouse where my buddies work then to Mexico. Not to bragg but you will have a blast the last show you did here was good but wouldn’t like for it to be great! Let me know if you are interested and I will start putting things together to present to you. Look forward meeting you. Thank you sir
I thought the TV show Kitchen Confidential was awesome and was so disappointed when it was canceled. Still watch it on dvd all the time
Dear Tony,
I can’t begin to describe how much I have enjoyed reading ‘Kitchen Confidential’. It is the type of book that you can’t put down. The type of book that every one must read. Every one works with food, actually every one eats food. I have recently moved from USA to the UK and I greatly miss ‘no reservations’. However, reading your book, I hear your narrative in my head taking me through your experiences. Your ‘delicious’ style of writing makes me reread paragraphs over and over again for maximum effect. I used to show my students episodes of no reservations and I would like to introduce them to my students in the UK. Thank you and I wish you the best of luck in everything you do.
Best regards,
Hanaa
Hey Anthony!
Glad I found this page. Just finished Kitchen Confidential. Great entertainment (terrible writing - sorry). I have a comment/question. I am inclined to agree with your position that vegetarian food sucks, but only if you are talking about restaurant vegetarian. The thing is, I don’t understand why? I mean, at home, I can kill you with vegetarian food, and this is a promise. My veg loaf with mushroom gravy will kick the shit out of any meat loaf including the one you love so dearly, and forget about rivaling my butternut squash and lentil ghobi. Now don’t mistake me for a vegetarian. I love meat, and the weirder the better. Sweetbreads, tripe, brains, blood, bring it on. But if I can cook such great vegetarian food at home, why can’t you do it in a restaurant?
Seriously, I loved your book and t.v show. although its only one season, its STILL my favorite show, as are all your other tv shows. Your book is amazing i read the book over and over again, everything your doing is brilliant, im taking culinary school and hope to aspire like you one day
and perhaps another grill bitch
Arielle Schwab
I finished the dvd of the tv show kitchen confidential all in one night. Not good as the books are but it was funny. Maybe it’s because i’m a professional cook but I liked it. Next on is no reservation 1 and 2…
Howdy Anthony.
I am an Aussie expat based in Padang, Sumatra, Indonesia. It is the home of “Padang Food” which is famous in Indonesia. I have read your book & enjoy watching your TV shows on cable here when i have the chance. I find them entertaining & down to earth as Ive spent many years globetrotting myself. I think we have walked down a few of lifes similar streets.
My wife & I have a surf charter boat business where we take surfers from all over the world to the Mentawai Is near here. It is 1 of the best surf zones in the world with some interesting culture & foods. If you were ever interested in coming to this area I’d be more than happy to help you out. Im sure you would find it interesting.
Best wishes for 09.
Regards,
Simon. aka Mr Pan
G’day Anthony,
Im an Aussie expat living in Padang, Sumatra, Indonesia. This town is home to “Padang Food” which is pretty famous throughout Indonesia. My wife & I have a surf charter boat business taking surfers from all over the globe out to the Mentawai Islands which is regarded as one of the best surf zones on the planet.
Ive read your book & we enjoy watching your shows on cable. Having travelled alot in the past its refreshing to hear your views on things out there.
If you ever decide to come over this way, we’d be happy to show you round. Keep on keeping on. Simon
In your search for real places and real food you only need to look in your own backyard…or at to least upstate NY. Come to Buffalo, there’s alot more than chicken wings….a Texas Red Hot might be right up your alley or a Beef on Weck, a Lebenese festival during the summer where the ladies cook bread on a dome oven….the possibilities are here my friend
Dear Chef Bourdain,
i have been a fan for some years and because of your book i got through my struggles in the prep kitchens in new york and work in the line now.
cause of your book i found my ephiphainies of cuisine as you did and inspired to write too and because of this i went to a small culinary school in nyc and now iam going to follow my passion to CIA to fulfill my love of cuisine. other than this iam half filipino and love asian food and thanks for featuring my country the philippines.
Bourdain,
You probably don’t actually read these, but if you do, that’s fuckin’ awesome. Currently a bartender, a server for years, and even a lowly line cook at one time. I’m a huge fan of yours (suprise), but hadn’t heard of “Kitchen Confidential”. I came into my bar one afternoon to set up (thai cuisine btw), and saw that another waitron had left it. I read it in a day! Dude, the point is that you did with your book what “Waiting” did in theaters…you showed the world what the food industry really is. The grit, the cigarettes, the booze, the way days run into each other..but we don’t give a fuck because we are at home here. We have a passion for food and drink that is all consuming…it’s just natural. And it’s the people like us who go unnoticed as we feed the world, and get ‘em loaded.
Anyhow, post-rant, you are the shit.
Meg in Baltimore MD
I have been a fan for years, I was wondering if you ever traveled and did a show in Cuba.
Simply. I liked it.
Just got done watching the entire catalog of the first season of KC on hulu in one sitting. Granted, the pharmaceuticals helped prolong the marathon, but I enjoyed nearly every minute of it before they took effect.
Enjoyed it thoroughly, Tony. It’s a shame it didn’t last.
I just read Kitchen Conf. F-ing rad. Made me want to cook again. A little. I wish I’d read it earlier. Thank you for being honest. We’d never have heard of you if you hadn’t.
Dear Anthony, sorry, my english is not so good. I’m from São Paulo - Brasil, and your program tv was the best for me. But, you have state in my city, and not like then. Sorry, you have vistor my citie with persons not good, my city is the best from all latin america. When you not like my city, I not like your person and program.
The comment about Batali and Paltrow?
Reason #1,576 on my list of why I love you.
I understand that in your book Kitchen Confidential you write about your experience in a trendy SoHo restaurant in 1981: “We were high all the time, sneaking off to the walk-in [refrigerator] at every opportunity to ‘conceptualize.’ Hardly a decision was made without drugs. Pot, quaaludes, cocaine, LSD, psilocybin mushrooms soaked in honey and used to sweeten tea, Seconal, Tuinal, speed, codeine and, increasingly, heroin, which we’d send a Spanish-speaking busboy over to Alphabet City to get.
I love it when people like you brag about your expeiences with drugs. I hope your daughter reads your book and follows in your footsteps. I guess you will be as proud of her habit as you are of yours. Keep up the drug habit.