Tony in The Kitchen Bourdain

 

TONY in The KITCHEN

ANTHONY BOURDAIN on "BRUNCH"

He HATED IT !!!

“I do not have a particularly prestigious or notable career. And for much of the time as a chef, I was unemployable by respectable businesses. And the only people who would hire me would hire me for brunch shifts because most cooks hated doing brunch for very good reasons.

I was good at it, but it was the only work I could get. And I came to hate the - you know, when you’re cooking 300 omelets a day and, you know, scraping waffles out of the waffle iron and making French toast and pancakes and . . . cooking hundreds of pounds of home fries, those smells, those associations, those were very painful times - addiction, post-addiction. I was a desperate man, often working under a pseudonym when I was cooking brunch. So I really hated it, and I also hated the whole concept of brunch.

And later as a chef, I hated it because it was a huge profit center that caused problems for me as an employer because all my cooks hated to do it. But it was such a moneymaker because people are so foolishly happy to pay $22 for the same two eggs and bacon . . . that they have during the week for $7 or even - or $3. Give them a free mimosa and a little strawberry fan and suddenly they’re happy to - I just had utter contempt for the entire enterprise.”

–Anthony Bourdain

Tony in Porto Portugal

 

TONY in PORTO

PORTUGAL

ANTHONY BOURDAIN

TONY in PORTO

PORTUGAL

Wisdom to Cooks Tony Bourdain

 

"TONY in The KITCHEN"

LES HALLES

ANTHONY BOURDAIN

“I always lead from the front. Cooks always like to see their chef come in before them, leave after them, and always work at least as hard, or better yet, harder than them. And they want their chef to be capable of doing anything they’re able to do. Because you’re going through what they’re going through, there’s camaraderie.

It’s important that the crew knows that I care about them and will take care of them. I take pleasure in personal details. I take pleasure in their lives. And I protect them. If someone from another department—a waiter, a maître d’, an owner—has anything to say about anyone in my kitchen, they’re not allowed to communicate that directly.

In my kitchen, no one will have two bosses. All orders will come from me. If something bad is coming down the pike, it will hit me first, and I will disseminate that information. I will fight fiercely to make sure that criticisms of my crew, from the floor staff or elsewhere, come through me. And if something goes wrong, whether I’m in the kitchen or not, I will never, ever blame anyone else. I delegated a job to them. If they’ve screwed up, it’s my fault. I return loyalty with absolute loyalty.”

—Bourdain

TONY WOULD HAVE LOVED THIS

SINATRA SAUCE

aka The SINATRA COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

Tony and Josh do KEENS - Steaks

 

Anthony Bourdain and Josh Ozersky

At "KEEN'S"

TONY & JOSH

Doing "KEEN'S"

STEAK HOUSE

WHISKEY & STEAKS

BOURDAIN TRAVEL FOOD JOURNAL

With TONY'S BEST QUOTES

AMAZON.com

Genesis of Kitchen Confidential Bourdain Anthony

 

TONY BOURDAIN

“So, there I was, age 44. I was still dunking french fries at Brasserie Les Halles, which I thought was a pretty good gig at the time.

But, there was this little free paper they gave out on corners in a little box called The New York Press. I thought, I’m going to write something that will entertain other cooks, maybe I’ll get a hundred bucks, and my fry cook will find this funny. So, I wrote that first piece, that first version of [Kitchen Confidential] with the intention of being published by the New York Press and making 100 bucks, and being a hero to a few fry cooks in New York.

I wrote it and I sent it to The New York Press… So, every week I’d run to the corner. ‘Oh, I’m gonna be in the free paper!’ and I wasn’t in there. And, in a moment of frustration and possible inebriation, I mentioned this to my mom who said, ‘Well, you should send it to The New Yorker. I know somebody there. They’ll read it.’ And I’m thinking, what is the statistical likelihood ever, even if you’re represented? There’s no chance. Ever.

Out of alcohol-fueled hubris and on the insistence of my mom, I stuffed a copy, a print of this thing I’d written into an envelope and sent it off to The New Yorker, and thought that’s the last I will ever hear of this. Then, a month and a half later, the kitchen phone rings, and it’s David Remnick, the publisher from The New Yorker saying we’d like to run this piece.

And when it ran, it transformed my life within two days... Everything changed. Everything. From that point on.”

... Anthony Bourdain ... On the GENESIS of "KITCHEN CONFIDENTIAL"

The BOOK That STARTED IT ALL !

TONY'S FAVORITE

ITALIAN COOKBOOK

.

SUNDAY SAUCE

WHEN ITALIAN-AMERICNAS COOK

AMAZON.com

Tony Eats Some STURGEON

 

BARNEY GREENGRASS

"The STURGEON KING" !!!

TONY EATS STURGEON

At The STURGEON KING

SINATRA SAUCE

HIS FAVORITE ITALIAN RECIPES

AMAZON.com

Anthony Bourdain New York NYC

 

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Anthony Bourdain s NEW YORK