Comments on: Is Anthony Bourdain A Sellout?

By: Elizabeth

Elizabeth — Tue, 13 Jul 2010 02:22:59 +0000

The day we saw Tony in Detroit, I though, YES! The moment I saw the show where he held out the Chase card, and said, sheepishly, “Let me get this…” and you could see in his face her knew it was wrong but he was whoring it anyway, I knew my hero had turned. Shame on you Tony.

By: Rene Rodriguez

Rene Rodriguez — Mon, 28 Jun 2010 14:50:22 +0000

Sell out, hell yes! Come back to Portland, Oregon and do it right!

By: Mike

Mike — Fri, 04 Jun 2010 03:19:50 +0000

As a foodie and travel writer myself I can say we should all be so talented (and lucky) to succeed in our fields enough to be labeled a sell out.

By: Scott

Scott — Thu, 27 May 2010 20:15:50 +0000

First off, in regards to this sell-out business;
ANY chef who can make more money than he already is and still be around food without working 70 hour weeks in a 45 degree environment would be crazy not to do it! I’d leave my kitchen for your job INSTANTLY. I say props to getting to travel and eat for a living. ANYWAYS… My question:
Who are the other two people in that ever so famous picture on the front of Kitchen Confidential? I always wondered that….

By: Chris

Chris — Sat, 01 May 2010 00:04:22 +0000

What’s with all these idiots talking about selling out and questioning Tony’s style? Obviously it works and Tony is watched by millions. Personally, I DVR every episode so I won’t miss any. I find him to be very entertaining and the show gives me a long list of places to visit. I just wish I could win some kind of contest, and get to go for myself.
Tony, keep it up and we’ll keep watching!!

By: Killer O'Kane

Killer O'Kane — Wed, 28 Apr 2010 19:06:17 +0000

Of course he’s a sellout. We usually call what he did with the Chase Sapphire card, “whoring.”

I hope he got a happy ending.

Pity. I used to like the show.

By: Steve Davis

Steve Davis — Fri, 23 Apr 2010 21:33:17 +0000

Tony, you were entertaining for maybe one season, the old guy smartass,cynical,asshole routine is played out. The fact that you get paid to bitch on national TV astounds me! Your a nasty sellout and are as shamless as all the jerks on Food Network. Do yourself and America a favor quit!

By: Amy Wojcik

Amy Wojcik — Thu, 22 Apr 2010 16:25:55 +0000

hey Tony! Tonight I am going to see you at the Landmark Theater in Syracuse, NY and I can’t wait! My sister and I NEVER miss an episode of No Reservations and just love your crass style! Keep it real-see you tonight!

By: Tom Ryan

Tom Ryan — Wed, 14 Apr 2010 03:49:36 +0000

Keep it real tony love the show.

By: Greg Shannon

Greg Shannon — Tue, 13 Apr 2010 06:39:42 +0000

Tony,do you have plans to attens the NRA in Chicago May 22 through the 25th. As you know biggest restaurant show in America. I still want to come to New York or Silver Springs Maryland to teach you the very best way to make fresh fries. Honestly,trust me when I say you have never seen this technique before. We could also meet at the Pitco factory in Bow New Hampshire. Really, I would love to show you the science behind it and teach you the very best way to prepare a fresh fry. You pick the cut it makes no difference. You would be in a handful of people that have ever seen this and you will be amazed at the end result. Next time your surfing the net put acrylamide in the adress box. You think nitrates, and trans fats were bad wait until you get a load of what this stuff is doing to our bodies. The big C word comes to mind which is why Govenor Swartzneggar rectly put all french fries on his famous cancer causing food list. What a joke. My system virtually eliminates acrylamides. Look it up and watch what the FDA and USDA will be doing in the not to distance future. Great show buddy, keep them coming. I have eaten in many of the restaurants you have. Espically the one in Cheng Du China. Boy, was that hot chili oil amazing or what. My wife is Korean and her grandmother always said when you eat her Kimichi, if it doesn’t peel the skin off the roof of your mouth it isn’t hot enough. Can you imagine an Irishman that loves Korean food. That’s me. Safe travels buddy and take care. Greg