Is Anthony Bourdain A Sellout?
Over at BlogCritics Magazine, Holly Hughes is questioning whether Anthony Bourdain has sold out:
In case you haven’t noticed, however, we live in a media age, and I can’t blame Anthony Bourdain for selling out as soon as TV came a-calling. It’s not like he was a Nobel Prize-winning poet, anyway – he was just a chef, folks, and not a particularly distinguished one at that. At least his first foray into the televisual realm was on the Food Network: the 12-part A Cook’s Tour, which played off on his willingness to eat gross local specialties from around the globe. Fair enough, and he did write a very entertaining book to go with it.
I dismiss the idea honestly. What is “selling out” anyway? Is it becoming popular? If so, it’s a bit ironic - and more than a bit hypocritical - that each and every one of us aspires to success and perhaps a bit of infamy in our line of work; yet when someone else accomplishes the same goals, we trash them for “selling out”.
Yes, on rare occassions, Bourdain’s taped doing things that he admits he’d rather not do (dancing, riding a bicycle through the bustling streets of Buenos Aires, etc.), but these are clearly the exceptions rather than the rule.
Simply having a television show is not selling out. Sacrificing who you are and what you’re willing to do for money is and I don’t believe Tony’s done either of these things. He’s still the same crass, rough around the edges, traveling foodie who’s unwilling to pull any punches. Have you heard how many times Bourdain swears and yells on his show? It’s not as though he’s sanitizing No Reservations content for family-hour cable television.
Says Holly:
Luckily, the visual style of these Travel Channel shows has found an equivalent to Bourdain’s prose. The handheld camera, the quick-cut editing, the ambient soundtrack, put us right in the thick of his culinary adventures. Bourdain’s voice-overs are astringent, self-mocking, wry – a perfect antidote to the gushing prose usually found in travel documentaries.
You mean the kind of gushing prose found in travel documentaries of … sellouts? No Reservations is the antithesis of same. You can’t have it both ways.
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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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"My whole life, cooking has been about control. Traveling and eating are about letting things happen."
- Anthony Bourdain
Is there any way to send a note to Tony that he’ll acutally get or read?
I love all Anthony Bourdain’s show’s, please keep him on forever. I encourage everyone I know to watch him. He just seems so original,plus he is a man not a sissy. I’ll stop there!
I need to get in touch with anthony’s agent or himself to discuss some ideas about possible employement issues if i could get an e-mail or a number of someone who could help me in this matter please e-mail me at adam4music21@yahoo.com
I know he has had “things” to say about Emeril(ya he looks like an ewok)But food net cancelling him and leaving a bunch of bimbos doesn’t seem right
PS bought the book loved it!
I cannot comment on Mr. Bourdain as regards being a sell-out or much of anything else. I have noted he can be a bit of a curmudgeon and a strong cynical streak. So I was very surprised by the piece I just watched on New Orleans.
I am a native of New Orleans. I found his telecast on our city to be very sensitive and touching. It brought my emotions to the surface and I found myself crying in response to the presentation. The release was apparently much needed and I wanted to thank Mr. Bourdain for this. Our City is recovering and we depend on playing host to the rest of the world to keep our city running. I believe Mr. Bourdain’s contribution to positive press for us will go a long way to help us recover and soar to new heights.
Thanks,
Eric Ibert
Watched Anthony working on the line last night. What a f*cking nightmare! I have to say that because of that episode, I will dine in a more appreciative manner. It is unreal the amount of work that goes on behind the scenes. I was completely impressed with every person working 300% to get those meals out to well….us. It was like watching an erratic ballet if you will of latinos. I loved it!! I appreciate it when the hardworking people behind the curtains are finally given a beam of limelight.Thank you Anthony for showing us what it takes to get our meals presented to us hot and cooked to perfection. Never have I seen or realized the intense process and before last night, I really didn’t care. It was an amazing sight and I wish that more of these “chefs” would go behind the scenes of their onscreen kitchens and show us just how much work and preparation goes on before and during the show. I’m disgusted with most of them out there. I think that there is a lack of acknowledgement or perhaps they are afraid of someone stealing their thunder…..who knows. I just wanted to say that I enjoyed watching you freak out under pressure and I have to admit that there was a tiny part of me that wanted to see you “choke”. Call it human nature I guess
Thanks again for keeping us aware of just what goes on in millions of restaurants around the world time and time again. Thank you for showing us that our meals aren’t just perfect by accident. Great job by the way under pressure, you totally kept your ass up with those “kids” and I for one congratulate you. How drunk did you get afterwards???
Thanks Again,
Lisa Oroz Clark
Tony Tony Tony, how does it feel to be sitting at the same table with Rocco, whats the deal man? What did the bravo network have to do to get your to do that episode. i guess money makes you do strange things. Maybe you should go back and read your own books, or some Freeling, or Zola. screw the celebrity and fame dude, your better than that. Cook free or die!
Tony is not a sellout. With that, I would like to invite Tony and crew to Sarasota, Florida. Sarasota has the most registered charities than any other county in the country. (Which means lots of parties!!!) Please have someone concact from Tony’s crew.
you know as a sell out. we all sell out. I used to be a chef but i dont think being almost 31 that if i went back i be able to handle the line or wanted to. I want to be in charge making menu’s, bangin waitresses & customers. ALl the stuff i watched my executive chefs do when they wold take credit for the food the line staff would either create or make. So i say go on with your bad self. I love your take you show more of the working class & not all the glitz & glamor
Anthony Thank you, for everything
rem
live of the drunken sous chef i got a boook ideaits deep
I saw the meat picture….. I don’t know what to say. Sellout.
Hi Anthony, I like you so much, you are very smart and I think you are very cute… I love see you in a kitchen. Sorry, if is something wrong with my message, I’m lerning english now. Bye
As a writer myself, I owe a lot to Anthony Bourdain. His writing and videos have opened an entirely different perspective to me and has helped mould me to be a better writer.
And yeah, I managed to interview Michael Ruhlman thanks to him!
There are SOOO many people content with less adventure in their lives. I have lived more by way of vicariousness through the class and cool that Anthony personifies making friends effortlessly crossing cultural boundaries, all the while enjoying the layer that many travelers take for granted while abroad.
That layer is the world of food with each of his destinations. I count Anothony as a subtle comedian of sly where he can crack through the surface of things where the typical traveler may not. MANY thanks to him being a chef of great experience and taking it to a level of international acclaim.
I hope one day to have a beer and something fried with hotsauce with Anothony while conversating music.
Well I have to say I was angered and very disappointed in chefs Ted Nugent pod cast and even posted on his blog about it. I was trying to write in his style (Snarky) and envisioned him and Ted making fun of war amputees moving too slow in the subway. I was a bit surprised at his mistake. Thats what it was too, making fun of fat people on a food show. What could be more, well dumb. But I must say I feel bad now, I don’t want to loose Mr. Bourdain’s show and it looks like there were many people that felt the same way as I did. I think it hurt people’s feelings but as several die hard fans advised, I got over it .
Very funny show, and I can imagine how hard it must be to walk that line between controversial and in trouble with the fans . I hope he stays edgy and unconstrained. So Ill let the metaphorical stone in my hand slip quietly to the ground. We have all made mistakes, I have made my share. I said in that flaming post that he should “get it by now”, well so should I. Pointing out peoples mistakes doesn’t suit me at all. Its a testimony to Mr. Bourdain that I was inspired to respond at all, as I do not blog usually. At least he gets people interested. Anyway, I hope he laughed at my post on his blog under the name “Very Disappointed”. I wish him many years of No Reservations. I really do love the show. He writes wonderfully and it would be a loss if this thing changes his show at all. Signed Apologetic
“Anthony Reserved?”
My god dude!
I just watched the episode where you were, or picked Danya from Saudi Arabia for your show. (ugggggh)
Ive never seen you so reserved. maybe it was because you couldnt drink, hmmmmm, but if so, it sucked big time. I hope you snuck something in to drink. I would have!, damn, this is the first episode i was ever bored to tears and was waiting for you to say fuck it and build your own still or bring over a sandrail from the US with a chevy 454 to show those people what a real thrill in the sand would be, especially with fuel under a buck a gallon..lol. but no, you ate a young camel- jesus
This episode really bugged me, you picked a total white, perfect english speaking non native woman to take you to kentucky fried chicken?. holy crap, This wasnt you man.
Anyway, done with my ranting,
I’ll still watch “Anthony reserved!”
but, hey! if you ever want to go to a foriegn country, eat, drink, smoke and have a good time, i’m your man…..:)
gonna watch andrew now, that little wierd fat fuck…..:)
I wish you good eats and putang….:)
J.T.
DUDE… W.T.F… Ted Nugent??? he’s a fascist gun nut, and a no talent right wing TOOL… why the hell would you want to be in the same state with an asshole like that???
You’re my favorite Chef, on T.V. and elsewhere… but man, I’m having a REAL hard time with this one…
He’s great when he’s not advocating that people encourage their kids to pick on fat kids at school.
Tony is the man of a great generation and reflects what we care about. Tony will go where I cannot and in some cases will not go. His writings are profound and interesting. He is no sell out. Tony dose an excellent job. In fact he should venture into new areas that tell us more about his experience.
I’m in New York next year, Where to eat? Brooklyn, Bronx, Flushing, Manhathan.
Thank Yo by you recocomendations.
Alí Godoy
Venezuela.
P.D. Where to eat pig (The Best)in Bali?
Hello Anthony
We’re making a benefit event in Portland Oregon in February 09 and I was wondering if you were open to making speaking appearances? Are you available for special events?
Several years ago I wrote to you after dining at Les Halles. I commented that I was both a deejay & a chef and I included a CD of music along with my letter. Do you remember ever getting that CD?
We’d love to have you join us in Portland sometime.
His voice is unique because he’s not a kissass/sellout.
complete fraud
i just watched the show from sweeden, TOTALLY DIG THE STOOGES FUN HOUSE REFERENCE!!!!!!!!!!!!!!!!
Ya know, just keep doin what you are doin! I come from Montana and Harley is from Chicago (we live in chitown). We learn a shit ton from you. We don’t care where you go, we learn from you. You are a crass, straght MF and we love it. You talk like us, you act like us, keep doing what you do, man!! Who gives a shit but you and the people who care about you. Not to memtion, being from Montana you have opened my eyes to eating things that I would never have even considered. Thank you, there are now places that I want to go that I never would have understood what was goin on. Thanks to you, we want to go there and figure out what to eat, but if it doesn’t kill me I bet it will fuckin rock!!!!
Thanks again and thanks for all the insight!
Korianne and Harley
P.S. Uraguay is a definate must!!!!!!!!!!!!
Sellout? I don’t think so. I respect the fact that you don’t go to the mainstream places, have avoided visiting the Pyramids with the tour busses, and are too shy to dance in front of others.
Now, Rachel Ray is a ’sellout’, as repeatedly referenced.
Emeril? Still a favorite, but getting a bit long in the tooth, and too compartmentalized. One of his books is enough.
The only thing I slightly dislike about your commentary and interaction is the fawning attitude about one culture or another. I appreciate respect, and I know its place.
In one country you have a popular dish and claim it to be the best ever. Yet, one country east or west, it’s the same comment. Perhaps there can be two best bone soups? Yeah, I’m a marrow junkie, too. (My mom taught me that the marrow from a braised beef shank was the best condiment on Earth).
Not to be puritanical, but I’m glad that you quit smoking, and I wish you’d stop glorifying so much alcohol consumption. It appears forced on some shows, yet obligatory and even voracious on others. I realize that it’s an ‘adult’ show, but despite the disclaimer—lay off the shots of rocket fuel on camera!
I hope for many more seasons, and better health to you.
P.S. Please come to New Haven, CT—Home of Yale U. and many, many good ethnic eateries, as well as the Sunday morning farmer’s market (once a flea market) on the south end of town.
One among many notables: Louis’ Lunch (Home of the original cheeseburger–105 years and running), Rudy’s Pub (a Yale staple), and a few Thai and ‘new-veaux’ cuisine joints. There’s also the decades-long debate between Sally’s and Pepe’s pizzerias on the same block (family related, but long disputed).
I’d love to host you on a tour of the city. I think you’ll find it enjoyable.
Mitch
abodemc@mags.net
Mitchcook
i say sell the fuck out as soon as possible, whatever selling out means, i guess it means being able to make some coin nowadays.
Anthony,
I am in the potato business conducting seminars all over the world called Fry Station Management. I have conducted it in 33 countries translated in seven languages. I think your show is awesome and reminds me of my own travels. I worked with the United States Potato board and the Frymaster and Pitco company as a consultant. I cannot believe anyone would consider ending or cutting back your show. The travel channel will be inundated with calls , emails and letters if that was to happen. I hope in my travels I get to meet you. Your trip to Laos should have been seen by ever American. While it wasn’t as upbeat as your typical offering it was none the less probably one if not the best show you have every done.
When I travel all over the world I cannot believe how wonderful I am treated. I teach so that gives me a special honor by those countries I visit. Like you I cannot believe the hospitality and the warmth of the people I meet. Safe travels and I will continue to support your great show. Thanks Greg
Hello there,
I’d like to suggest a rather unique and interesting location (country/region) for Anthony’s next project. I also do have the means and the network to help with logistics of travel and taping of the show. Could someone please send me his email address or contact info?
Thank you,
Darius Molae’
dmolaee@gmail.com
i will say hell no. A.B. is the best food travel show ever..! im watching the Jamaica show now and i want to say right on A.B. i love how u mentioned the unmentionable… keep up the good work & if what u do is selling out then keep on selling..!
yours truley, stikii Ajesus
Coming all the way from Glasgow to see you July 8 th @ L’Halles. Really hope you will be there. I met you in Border Books, at your book signing. What do you know about meat? I know some chefs in Glasgow that have met you and recommend that a slap up meal in NY for my 40 th would be just the ticket. Kitchen Confidential made me the chef I am today & your taste in music is similar to mine. What do you think of Sonic Youth? Fun House is my farvourite LP also. But what do you think of Iggy doing Insurance Commercials? (is this just in Britain)He is a sell out not you. Cant wait to taste Le Halles food. What would you reccomend? (steak frites?) If your coming back to Glasgow come to Firebird, my restaurant. Kick out the jams mother fuckcer. Respect to you
Stef Le Batteur (The Chef of Death)+ drummer in Stiletoe 13 xxxx
Keep being you Anthony! By the way San Antonio,TX is a great city that no travel show wants to touch on! We’ve got more culturally diverse food and people in the south! Check us out
In case you haven’t noticed, however, we live in a media age, and I can’t blame Holly Hughes for selling out as soon as BlogCritic came a-calling. It’s not like she had any discernable talent, anyway – she was just a food critic, folks, and not a particularly distinguished one at that. At least her first foray into the textual realm was a complilation of other peoples work, which played off on her ability to…well…publish other peoples work. Fair enough, and she did write some other very entertaining books to go with it.