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.

Comments

93 Responses to “Bookslut Reviews “Kitchen Confidential””

  1. peter on October 9th, 2007 5:56 pm

    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.

  2. Patricia Borgen on October 20th, 2007 1:45 pm

    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

  3. Micki on November 18th, 2007 1:15 am

    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

  4. David on March 5th, 2008 10:36 pm

    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! :)

  5. David on March 5th, 2008 10:37 pm

    I meant hole in the wall!

  6. John K. on March 8th, 2008 1:35 pm

    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

  7. Chris on March 11th, 2008 8:04 am

    In the weeds….!!!

    Great show Tony, nice to see you back on the line. It realy brought back some memories..!!

    Thanks

  8. katy on March 18th, 2008 8:44 pm

    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…

  9. jason on April 18th, 2008 5:28 pm

    I loved your book & the show. I have it on DVD…I love the rabit episode

  10. carmelo di gregorio on April 19th, 2008 12:55 pm

    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.

  11. mauri on April 21st, 2008 10:52 pm

    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!!!!!!!!!!!!!!!!!!!!!!

  12. eiaboca on April 24th, 2008 4:52 am

    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.

  13. Kevin on April 25th, 2008 9:29 pm

    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!

  14. Fraser Soutar on May 20th, 2008 5:21 pm

    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.

  15. Aroena on May 22nd, 2008 2:15 am

    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!

  16. Creth Davis on May 28th, 2008 9:35 am

    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)

  17. Peter Settlemire on June 10th, 2008 9:49 am

    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

  18. Ronald Schmid on September 1st, 2008 3:51 pm

    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.

  19. Michelle on September 7th, 2008 3:30 am

    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

  20. William on October 6th, 2008 8:19 pm

    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?

  21. Tony on October 18th, 2008 5:07 am

    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.

  22. Katy Ohm on October 21st, 2008 12:20 am

    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!!!

  23. Michael Serviente on October 28th, 2008 12:14 am

    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

  24. Jorge Ugartechea on October 28th, 2008 1:39 am

    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

  25. Charlie on November 22nd, 2008 9:45 am

    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

  26. Dr. Hanaa Osman on December 1st, 2008 12:20 pm

    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

  27. Mike on December 3rd, 2008 9:42 pm

    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?

  28. Arielle Schwab on December 10th, 2008 10:29 pm

    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

  29. kevin on December 30th, 2008 1:19 am

    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…

  30. Simon Dale on January 3rd, 2009 12:59 pm

    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

  31. Simon Dale on January 4th, 2009 9:04 am

    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

  32. Joe on January 4th, 2009 9:32 am

    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

  33. Jerome on January 5th, 2009 10:08 am

    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.

  34. Meg on January 7th, 2009 2:08 pm

    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

  35. Robert Lugones on February 25th, 2009 1:47 pm

    I have been a fan for years, I was wondering if you ever traveled and did a show in Cuba.

  36. Adam on February 28th, 2009 7:10 am

    Simply. I liked it.

  37. Chach on March 7th, 2009 12:11 am

    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.

  38. Walter on March 19th, 2009 11:23 pm

    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.

  39. Walter Arendt on May 21st, 2009 6:04 pm

    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.

  40. Black Narcissus on June 10th, 2009 5:42 pm

    The comment about Batali and Paltrow?

    Reason #1,576 on my list of why I love you.

  41. Gene on June 11th, 2009 4:28 pm

    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.

  42. Ty on August 11th, 2009 8:12 pm

    huge bourdain fan as well as a young chef in BC Canada. loved the T.V show and book, same as everyone that works at the hotel that i work at. we would all have like’d to see more epsiodes.

  43. Bill Lansing on September 8th, 2009 11:10 pm

    Tony,
    I’ve read your books and followed your television shows. As a fellow cook I love reminiscing on kitchen memories, humor, and everyday situations. I have recently revisited the show “Kitchen Confidential” and forgot how much I loved it. If you have any desire, please do what you can to air a second season. Your fans and i would be forever grateful.
    Thanks,
    Bill

  44. Laura on December 19th, 2009 4:54 pm

    Heippa!

    I really would like to you come to Finland. We have so versatile and original finnish food what I would you to taste. We have here example easter pudding, karelian pasty, pea soup, salt liquorice, and finnish sauna and also wiener soup! You must come here!

    Best wishes from Finland.

    Sinun ohjelmasi on paras!
    (Your show is the best!)

    Thanks!

  45. Laura on December 19th, 2009 4:57 pm

    AND

    on the top the finnish traditional is finnish booze! Every finnish people drinks at least one whole bottle of liquor at 40% of alcohol on one time. I think you would love it!

    Come here!

  46. Michael Garcia on January 5th, 2010 4:39 pm

    Hi Mr Bourdain,
    I already read “Kitchen Confidential” I love it,
    and very agree with someone who made coments on TRIP ADVISOR about a place in Merida Mexico, I´ve been there and the food was amazing. take a look of the coments:
    http://www.tripadvisor.es/Restaurant_Review-g150811-d1309656-Reviews-La_Chaya-Merida_Yucatan_Peninsula.html

    LA CHAYA MAYA the best place in Merida to eat!!!
    you will love it too.

  47. me on January 9th, 2010 4:16 pm

    the show was great. it was real in the the kitchen antics. not the bullshit you see on the the food-full of myself-network. so it was boring to the rest of you. chefs work during primetime tv, so so you guys didnt get it…we did. the only thing work watching on that network is alton and staring a giada faping away…yeah add more butter you dirty dirty dirty…but i digress. Bottom line they made a show that was all behind the scenes and america couldn’t understand it…why…because it wasn’t a reality show. Although reality isn’t an accurate term, ive worked in a lot of kitchens and i have never competed against a blue team. it just one team, with one angry mother running the joint and the rest of use trying to make each other piss themselves with laughter or gross out to the point of vomit or going up to victims say her try this its a little spicy. Or the made cackle when a waitress or waiter(they’re not servers that’s dumb)comes back in the kitchen and says he wants it as spicy as you can make it…muah ha ha ha… the chef who likes the spice pulls out a Bhut Jolokia pepper that he just grew and kitchen waits in anticipation for them to come back and say he cant finish it could you make it a little more mild. Don’t think because you watch food network you know what the hell you are talking about, did you see emeril chop the trinity and roast the bones and simmer that stock for 10 hours? no you didnt and you wouldnt do it at home cause you dont have that kind of time so dont try it. you will fail most of the time, plus how will you know if you got it perfect whos going to give you the ok? we’re chefs surrounded by chefs, who have all made these recipes a hundred times…we know when its right trust us, IF YOU WANT GOOD FOOD DO NOT EAT FROM CHAIN RESTAURANTS EVER. eat from your local independent places. They are your community!!!! support them. if you want something they dont have try calling ahead of time and ask if the could make it or where they suggest you get it from. and for christ sake eat and drink and talk, a good meal should take at least 2 hours from start to finish. sorry for the rant.

  48. marco on January 14th, 2010 7:55 pm

    You are my hero!!!

  49. Robert Ogden on January 23rd, 2010 12:59 pm

    Oh I remember…I was devistated when the show disappeared!

  50. ree on February 3rd, 2010 1:21 pm

    the “rant” just made my day! so well put and necessary to say…I’m happy to see you respond and so honestly…personal highlights: local food is not only great for cultural and community, it’s usually made with better and healthier ingredients; FOX cancels anything worth watching- Arrested Development-they clearly only care about the money and relying on the stupidity of Americans to show “reality” programs. I think the show would have done better on NBC, a network at least willing to give their great shows some time (Office, Parks n Rec, 30 Rock, etc…)…I’m enjoying the show on Hulu now.

  51. RvG on March 24th, 2010 6:51 pm

    Mister Bourdain,

    Finally got your book “Kitchen Confidential” through import channel because it’s not in bookstores here in Holland. But loving it!! Thanks.
    Why isn’t the discovery channel here in Holland broadcasting your show anymore? They only went up to season 5. Why ? Well if you have enough time and are willing, come to Holland here. Take care sir!

  52. Butz on April 25th, 2010 12:22 pm

    When are Steven and Adam coming out with their books? There’s a top rated television reality show opportunity here with these two creatures of chaos!

  53. John on May 8th, 2010 12:08 am

    Bourdain, I love your show and don’t like to miss an episode, but stop with the frikin liberal stupid comments. Are you an Alan Colms Fagat laydown give the country to the scum fks liberal? Didn’t like that?Yea I don’t want to hear your politicts either. Keep yourshow about food stupid.

  54. Alex on May 19th, 2010 12:39 pm

    I actually really liked kitchen confidential. The characters were actually somewhat intelligent, unlike most shows on TV. and it would have been nice for Fox to actually give the show a chance, rather than only airing a couple episodes before canceling.

  55. Bob Smithmire on May 22nd, 2010 2:09 am

    Tony, your comments on Cooper 360 concerning the Tea Party were retarded. You made yourself out to be the smarmy, sammich making pussy that I’ve always suspected you of being. I suggest you educate yourself or just avoid political discussion all together.

    PS… the white people comment was classy, pandering to all your limp wrist Leftist dick riders I see…..

  56. Tama on June 7th, 2010 8:45 am

    “Kitchen Confidential” is a great Rabelasian read. You’re a very talented writer! However, after reading your book, I would never eat anything out of your kitchen–in my opinion, you have no morals or values when it comes to cleanliness and sanitation! But, that won’t keep me from continuing to enjoy your TV show which is an intriguing window to international street food and always well-scripted and entertaining.

  57. louise on June 16th, 2010 12:24 am

    I HAVE READ KITHEN CONFIDENTIAL TWICE. I PLAN TO READ IT AGAIN. EVERY READ, I PICK UP A LITTLE MORE INSIGHT OF THIS BUSINESS. I WAS A RESTURANT MGR FOR OVER 20YRS AND NOW A BUTCHER/MEAT PROCESSOR FOR OVER 15 YEARS. I CAN RELATE TO ALL YOUR EXPERINCES. THANKS FOR REMINDING ME THE IMPORTANCE OF THE FOOD SERVICE INDUSTRY.

  58. Bianca on June 22nd, 2010 10:02 am

    I am a true fan of the show. I love that you share your experiences of food and travel with the world, so that we may enjoy and somewhat experience what you go through as well. I have read a few comments on this page, some who are loyal fans and give kind, supporting words. And then there are some who are assholes and choose to share their opinions with others (who probably could give a damn), but hey I guess they have the right as well. I just wanted to say, that I am a supportive fan, absolutely love the shows, plan on reading some of your works, and envy your job b/c I would absolutely love to travel, experience different cultures and most importantly…EAT! Keep doing what you do, b/c ya do it well.

    P.S.-you are also kinda sexy, for a older, semi-white haired, quick witted white guy…:)(no offense to Otavia (I hope I spelled that right))

  59. Zahid H B on July 9th, 2010 6:58 am

    About Kitcehn Confidental, I do not agree with the authors dismissing of vegeterian food as a non entity. He should include India in his next travel tour, and will know the subtle taste and vast vareity avaible to enhance and please the taste buds. I am a regular meat eater who enjoys his meat and sea food, but also appreciate the array of spice and veggies which are so good. Maybe if he cannot travel to India, he should hop over to Edison N. J. and see and try for himself the vast choices both in the grocery stores and restaurents.

  60. Matt on July 15th, 2010 12:11 pm

    Bob smithmire is a doush bag. Anthony, your the man and my friends and I love your show.

  61. Claudio Patto on August 16th, 2010 6:32 pm

    Dear Mr. Bourdain,

    I am a great fan. Loved Kitchen Confidential and presented friends already with half a dozen (in English and in Portuguese).

    I saw your novel and tried to buy it at Amazon.com Kindle but they do not sell this book in Kindle to Latin America. Any prejudice?

    I thought someone well traveled like you would like to know your book’s distribution is limited in some continents.

    I can just hope this can be fixed as I am looking forward to read Bobby Gold Stories.

    Success,

    Claudio Patto
    São Paulo, Brazil

  62. kathy lang on August 24th, 2010 9:15 pm

    Dear Mr Bourdain, my son, bobby, who is 24 is your biggest follower. in fact you’re the only book he has wanted to read in 2 years…i know you probably have heard stories like this but we are so proud of what he is doing…following his dreams.. his passion is cooking…he has so much confidence in himself when he is in the kitchen…we just visited him in highlands,north carolina where he is working at Old Edwards Club…he is taking a huge step this winter to follow his dream… he will be working at Madisons in Old Edwards Inn.He has been cooking for his friends since he was 8 years old…thank you for you inspiration to young adults…if you are ever visiting highlands, i know it would mean the world to him to meet you…Much success to you in the future,,,,,,,,,Kathy Lang,Marietta,Ga

  63. John on August 29th, 2010 1:06 am

    Just watched a video where boredan was talking shit about conservatives and didn’t get to see Ted Nugents responsem, I’m sure I would have loved it. Funnyn how a fkin “cook” heroin addict thinks anyone wants to hear your views on politics.

  64. Wendy on September 11th, 2010 1:13 pm

    I remember the TV series. I was getting into it but then it was cancelled. I wondered what happened to it. I’m reading the book now… well not RIGHT NOW… but you know. I love it. My boss (who was a chef + restaurant owner) thinks it’s fantastic because he can totally relate to it and has been there and done that.
    If you’re ever in Stockholm, you should pop by Taylors and Jones.

  65. Maribel on October 17th, 2010 8:47 pm

    Hi, Anthony, I love you….. Congratulations for you Programs, thanks for TO BE

  66. João Diogo on November 18th, 2010 10:24 am

    Hello my name is John and i´m from Portugal i´ve already send an e-mail to Travel Channel but no answer came yet so i tried this way, we are inviting Mr. Anthony to come to Portugal in January. Me and my class are finishing our degree in Food Production at probably the best Cooking School in Portugal that is located in Lisbon. We wish that Mr. Anthony and is crew came to visit us, because we are huge fans and we are organizing the Gastronomy Week at our school with 4 of the Portuguese Chef´s, so we wish that Mr.Anthony should be a guest for us, off course we will guide him in a tour in Lisbon of the best Restaurants and probably the best place in Lisbon, Bairro Alto, to know the gastronomy and the tendences of the Portuguese. We don´t have much money because the school isn´t helping us, so the money that we have it´s ours and we can only pay the hotel nights for Mr. Anthony.
    My English is a bit rusty, i´m sorry.
    My e-mail is joaoxavierpinto@gmail.com

    Greetings
    João Xavier

  67. Lorencorat on December 9th, 2010 6:37 pm

    What do you think about WIKILEAKS?
    Hope for answer

  68. Jessica LeBlanc on December 20th, 2010 9:33 am

    The ironic spitfire that comes out Bourdain’s mouth is what got me hooked in the first place. His brash, punk, respect, yes I said respect and his sense of class, do come out when he is tearing into an idea that is of course ladeled with the ocassional bleep. All the more entertaining. He is smart, he is witty and he is actually kind of pretty.
    I respect the fact that he is not shy, he admits his own ignorance, yeah, he can be shy, however, he is not afraid to state where has been has no shame to state his faults. That is very human.
    Appreciation goes out the man that admits that he never sought to be a celebrity…it sought him out & with much ado to you. I also thank you for teaching me to want to seek out more foods, diff. types of cuisines & to not be afraid to explore my own palate. Is bone marrow on a crusty bread really your dying meal? I must believe, I must believe. It is still on my bucket list.
    Kitchen Cofidential is a very good read. Funny. Honest. Real and Simple. That is why you are so damn likable.
    Having met as many chefs, cooks, preps, and dishwasher, fish guys (pirates really) I have to say, unless, you have seen the inside of what a kitchen is like in the middle of the summer, in the back alley, with nothing but a fan, & the heat is a blazing, you just better be thankful for what’s on your plate. It all starts somewhere.

    Merci Anthony.

    Spirit and Grace,
    Jessica LeBlanc
    Burlington, Vermont

  69. Steve on February 3rd, 2011 7:30 am

    This guy is the latest ‘poster-boy’ to promote the meat industry as do many other “cooks” who are just prostitutes for this disgusting multinational filthy business based upon cruelty, sloth, gluttony and complete indifference to the pain and suffering of a multitude of poor innocent creatures…… may he get bowel cancer and rot in hell!

  70. Amy Kalinchuk on February 7th, 2011 8:22 pm

    Tony,

    I just saw this on Facebook, and it’s hilarious. People go to FoodNetwork.com and make snarky comments on Rachel Ray’s simple recipes.

    http://knowyourmeme.com/memes/food-network-comment-trolling

  71. Vicky Goldstein on March 3rd, 2011 9:53 am

    Reading Kitchen Confidential now. Wetting mypants, sooo funny. I cannot believe your vocabulary, its amazing.

  72. Christina on March 10th, 2011 4:19 pm

    Anthony… I’m sorry… I don’t know where to post that if not here…

    but you were in Austria and didn’t tell meeee?!?! (Just heard about the new episode) :(

    Christina

  73. Brian Oxley on April 16th, 2011 6:38 pm

    Unclear how to drop you a line, these comments are not the best place, this is unrelated to Kitchen Confidential.

    Just got back from the first day of the newly reopened Mai’s in Houston. I have some snaps if you’d like pictures. Food was good as before, we’ve been going there since the early 90s. Delicious, salt-toasted tofu, pork spring rolls and beef stew with fresh French break. Finished meal with excellent Vietnamese-style coffee–slow-dripped into condensed milk.

    When you are next in Houston, please give it a try. We read your comments on Mai’s in the Houston Press, yet another reason we enjoy your writing and opinions on food.

    Cheers,
    Brian & Rebecca

  74. Kathleen M. on August 19th, 2011 10:04 am

    Mr. Tony – FYI – No one can relate to you. Normal middle class people would much rather learn to cook from Rachael Ray and Paula Dean. They are friendly, warm and don’t have to have $400 bottles of wine, and $50 steaks to make a dinner taste well. They prepare food that all of us can make in our own homes.

    Your arrogant, pompous style is a huge character flaw, and very distasteful. You should be embarrassed at your own behavior and attitude.

  75. Pam on August 19th, 2011 3:46 pm

    Really, seriously, you are a pretty bored person if you are going to start talking like politicians about other chefs. Come on, you think the viewers of Food Network didn’t think it really odd to watch you eat some of the stuff you ate? Come on, you need to be more professional. The 4 most watched chefs on Food Network and you want to start putting them down? Well, Mr. Anthony Bourdain, I will never watch another one of your shows and most certainly won’t purchase one of your books and hope that all you have offended will do the same. I think you owe an apology to all 4 of them and hope you will apologize. Then maybe you need to take a class on manners.

  76. Roxi Holaday on August 20th, 2011 12:50 am

    I feel sorry for you, Anthony, because you feel you must bash Paula Deen to make yourself feel better. I personally would rather eat Paula’s fare than those buzzard balls you promote on your show(which I USED to watch). There’s room in the culinary world for all kinds. I thought that’s what your show was about??! Soooo disappointed in you, Anthony. What gives?

  77. Vega Morales on September 4th, 2011 12:57 pm

    Antony you are an idiot.You don’t know about Turkiye

  78. james corbin on September 12th, 2011 5:20 pm

    Please stop with the right-wing comments about Ted Nugent, Bill O’rielly, and so forth. After all, we have our culture too. Just remember, Manhatten is still only a very small part of America.

  79. Brainy Betty on September 18th, 2011 12:29 am

    I adored it. I adored the book as well, in fact all of them.

  80. Virginia Moore on September 19th, 2011 9:16 pm

    Concerning at the table with Anthony Bourdain…of course people are interested in cooking for their families!!! The fear of failure is abated by watching the cooking shows. I can cook and have been a reciipient of compliments from fammily and friend…”If you go hungry at Virginia’s table,it’s your own fault” I gain confidence and adventuresome ideas from things I see on Anthony Bourdain and other shows. I am Slovenian and know we use everything but the squeal in preparation of good,traditional foods thaat have served my kin for years well. Blood sausage, head cheese, stews, you name it. The airing of shows is a refreshing remembrance of what I knew to be the old ways of food preparation when people respected the animall that gave its life for our sustanance. Throw out bones? Wasteful. Throw out innards? You’ve missed out on the wonders of rich sustanance. If people knew where sausage came from, they might back off. Too bad for them.

    Life is precious and we must respect what we are given to work with for our sustenance. Rich or poor God gives us sustenance. We have only to accept the gift. We don’t go hungry if we do.

  81. Laura on October 1st, 2011 10:20 am

    Hi, thank you Anthony for writing the book (KC) and sharing you story with us. I got it from a friend who is a Chef and he used to tell me almost the same things about the “Kitchen” world, in the same true and honest way you described it. I work in a restaurant in Melbourne that is blooming with cafes, restaurants and all about good food, gourmet farmer, masterchiefs and so on.. and it really inspired me to learn from your experiences. I do love food and I’m learning to try new dishes I’ve never tasted before in my life to discover new flavours. My humble opinion is that being able to appreciate and “recognize” each little flavour a food can give you is one of the best gifts of all. I am what I eat, but I also choose to eat just the very best I deserve to eat.

  82. Don Dickey on October 28th, 2011 5:26 pm

    Hi Tony-I teach cooking to adults in West Hartford, CT. Wanted to let you know about a curriculum I developed and use based on your belief that everyone should know how to cook. The inspiration for my Culinary Essentials program actually came from your Techniques Special on No Reservations. You can check it out at http://www.AtTheStove.com in cooking-> lessons. Thanks for the great books and shows!

  83. JOSE MARTINS on January 10th, 2012 11:57 pm

    Hy
    I´m brazilian and see no reservations EVERY DAY.It´s the best and you are the best.
    Congratulations.

  84. Matt on January 18th, 2012 2:22 pm

    To be as popular as he thinks he is, I don’t know of anyone who has ever said they enjoyed eating anything inspired by Anthony Bourdain. I’ve seen some of his shows where he goes around the world eating other people’s creations while delivering critique and criticism, but I have never actually seen him put together anything edible. Who is this Anthony Bourdain and why should I care about his culinary opinions? I only really know of him because he chooses to criticize other chefs who actually cook good food.

  85. pete on January 18th, 2012 2:57 pm

    RE: Anthony Bourdain
    Several friends and I have made a decision to stop watching the Travel Channel.
    We are sick and tired of Boudain’s filthy, low class, sick, mouth. Every other word is FUCK. His constant perverted, mentally ill references to food: “I could stick my penis in this”. “The air smells like butt cracks”. “I might have to go and i.e. (masturbate)”. Boudain has obvious mental problems! There are children watching this! Children should not watch this, but they do! Does Bourdain allow his daughter to watch this TRASHY MOUTH? Does he talk like this around her? Does he talk to his daughter and refer to everything in a sexual way? “Hey, how was school today? Was it good enough for me to stick my penis in your teacher’s desk? Did you wash your butt crack today or do you still stink from pooping? Come here little girl…..let me teach you how to talk like a low class whore. You can grow up just like me and be on TV!”
    TRAVEL CHANNEL, CLEAN UP YOUR CHANNEL! YOU ARE A DISGRACE FOR ALLOWING THIS!

  86. Ricardo Guarnizo on March 28th, 2012 8:05 pm

    Hi Tony, a line to say how refreshing is to see your angle of apreciation for food, I am soo tired of Jamie Oliveoil, Nigela and of course Gordon with his bad temper. I must say the chilling aproach you have is the relaxing part of my evenings.

    Well done chef!

  87. Dean on April 5th, 2012 6:19 pm

    Thanks for Zola….he is fantasic paints with words
    matter of fact all the reading you reccomend is great.
    But Zola….wow

  88. Luis on July 25th, 2012 5:14 pm

    but you have to visit Peru, and learn the delicious Peruvian food is the best in South America and going to one of the best in the world! come to try a ceviche, the real Pisco is Peruvian and not Chilean imitido by awful you know .. thousands of dishes and more, best wishes from the Peruvians it’s time to give you a turn more real for you to try delicious dishes!

  89. Pam on August 9th, 2012 8:47 am

    Just purchased your book, Kitchen Confidential yesterday and it’s on my to read list. I did a quick glance towards the end of the book, “So You Want to Be a Chef? A Commencement Address”. Regarding No. 1, Be Fully Committed, you mention that for all intents and purposes, you are entering the military? I’m don’t know your past work history, of if you have served in the military, but I come from a family of Marines, both currently serving, and those who have honorably served. I have lived with the after affects of what war and military does to a family, and for you to compare being a chef to being a military, is disrespectful to those who honorably serve our country.

  90. Cindy on August 18th, 2012 10:32 pm

    We are hungry for your commentaries on life! Who cares about the food? Love your wit!

  91. Mariah on September 4th, 2012 6:31 pm

    Currently reading, “Kitchen Confidential”, and one thing that strikes me is the bit about putting together some sort of pastoral scene including an amanita muscaria, and the mention of it being a psilocybin. It is not a psilocybin mushroom at all. Muscarine is a very different toxin, and only mildly hallucinogenic. Some people get no reaction from them at all. Matter of fact, it is almost that time of year again in the Pacific Northwest. Enjoying it otherwise, and remembering why I no longer work in restaurants…or some chef would have ended up with a Henckel’s up to the hilt between his eyes by now.

  92. Jessica Buckingham on October 26th, 2012 11:30 pm

    Mr. Bourdain, IF I were to listen to Steely Dan while cleaning my kitchen in the eve’, would you fire me, too?
    Signed- young Palm Desert wife, Jessica B.

  93. Susan Bennett on January 27th, 2013 11:24 pm

    Kitchen Confidential was a great read. Bookslut’s review of it was far from it. I’ve seldom read a less interesting or pointless review.

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