Kitchen Confidential by Anthony Bourdain
I'll be right here. Until they drag me off the line. I'm not going anywhere. I hope. It's been an adventure. We took some casualtiesover over the years. Things got broken. Things got lost.
But I wouldn't have missed it for the world.
BY THE SAME AUTHOR
Bone in the Throat
Gone Bamboo
ACKNOWLEDGMENTS
Portions of this book have appeared previously elsewhere: much of the From Our Kitchen To Your Table' and a few other stray bits of business appeared in The New Yorker, under the title, 'Don't Eat Before Reading This'. The 'Mission to Tokyo' section appeared first in Food Arts, and readers of my short story for Canongate Press's Rover's Return collection will see that the fictional protagonist in my contribution, 'Chef's Night Out', had a humiliating experience on a busy broiler station much like my own.
I'd also like to thank Joel Rose, to whom I owe everything . . . Karen Rinaldi and Panio Gianopoulous at Bloomsbury USA. Jamie Byng, David Remnick, the evil Stone Brothers (Rob and Web), Tracy Westmoreland,
Jose de Meireilles and Philippe Lajaunie, Steven Tempel, Michael Batterberry, Kim Witherspoon, Sylvie Rabineau, David Fiore, Scott Bryan, and my ass-kicking crew at
Les Halles: Franck, Eddy, Isidoro, Carlos, Omar, Angel, Bautista and Janine.
Cooks Rule.
A NOTE ON THE AUTHOR
Anthony Bourdain is the author of nine books, including the bestselling Kitchen Confidential, The Nasty Bits, and A Cook's Tour, and he is the host of the television show No Reservations. A thirty-one-year veteran of professional kitchens, he is the executive chef at Les Halles in Manhattan.
The text of this book is set in Linotype Sabon, named after the type founder, Jacques Sabon. It was designed by Jan Tschichold and jointly developed by Linotype, Monotype and Stempei, in response to a need for a typeface to be available in identical form for mechanical hot metal composition and hand composition using foundry type.
Tschichold based his design for Sabon roman on a fount engraved by Garamond, and Sabon italic on a fount by Granjon. It was first used in 1966 and has proved an enduring modern classic.
Copyright © 2000 by Anthony Bourdain
All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission from the publisher except in the case of brief quotations embodied in critical articles or reviews. For information address Bloomsbury USA, 175 Fifth Avenue, New York, NY 10010.
AUTHOR’S NOTE: I have changed the names of some of the individuals and some of the restaurants that are a part of my story.
Published by Bloomsbury USA, New York
LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA HAS BEEN APPLIED FOR.
ISBN-13: 978-1-58234-082-1 (hardcover)
First published by Bloomsbury USA in 2000
This e-book edition published in 2009
E-book ISBN: 978-1-59691-724-8
www.bloomsburyusa.com
Anthony Bourdain, Kitchen Confidential