Good food and good eating are about risk

There’s a certain amusement that comes from knowing more than the teller of a story. I don’t often suggest reading memoirs or the like so far after their publication dates (see my experience with Denis Leary’s Why We Suck earlier this year). But, there was a delicious sort of fun to be had reading Anthony Bourdain’s Kitchen Confidential  and knowing what his life would turn out like in the decade which followed the book’s publication in 2000. He certainly, had no idea.

You’re likely familiar with Anthony Bourdain, whether from his old show on the Travel Channel, No Reservations, or his current show, Parts Unknown, on CNN. Or from his books which had been reviewed rather frequently for CBR. I’ve always enjoyed watching Bourdain on his television shows, and guesting on Top Chef. My sister and her fiancé are both trained chefs working in food service and I thought that reading about Bourdain’s experiences would give me a better insight into what they do for a living. It did, to a degree.

Kitchen Confidential was his first foray into biography, and has been followed by A Cook’s Tour and Medium Raw as well as nearly a dozen other books. Bourdain is, bless him, exactly whom you’ve known him to be from the moment the book begins in his Chef’s Note. The person you’ve likely seen on your television screen is also who you hear reading his words. He is sarcastic and sardonic, bracing and biting and always humorous. He is also truthful about his life, his experiences, and how they aren’t necessarily the experiences of everyone in his field. In Kitchen Confidential Bourdain talks about his youth, his discovery of real food, the delicious possibilities of eating outside your comfort zone. He tells us about his discovery of life in the kitchen, his journey through school and his working through the kitchens of New York. He’s also bracingly truthful about his experiences with drug and alcohol, and what his greed and addiction cost him along the way.

I mentioned before that there as a joy in knowing where Bourdain’s life was heading. At the end of this book Bourdain talks about the joys of being the chef at Les Halles in New York, and how he hoped to stay there. Throughout the book Bourdain makes digs at name chefs, including Eric Ripert and Emeril Lagasse. He’s only a few short years from running in the same circles as these men and leaving behind the punishing world of line cooking for years as a television personality and author. But the love of food remains the through line in the life of Anthony Bourdain. I’m going to happily keep reading and watching to enjoy Bourdain’s view of the world.