Kitchen Confidential
From Wikipedia, the free encyclopedia
Kitchen Confidential: Adventures in the Culinary Underbelly is a New York Times bestselling non-fiction book written by American chef Anthony Bourdain.
The book, released in 2000, is both Bourdain's professional memoir and a behind-the-scenes look at restaurant kitchens. He describes in graphic detail the ins and outs of the restaurant trade. The book is remarkable for its insistence in deglamorizing the professional culinary industry. The commercial kitchen is described as an intense, unpleasant and sometimes hazardous place of work staffed by what he describes as "misfits." Bourdain is absolutely insistent that this is no place for hobbyists. Anyone entering this industry will run away screaming, he insists, if they lack almost masochistic, perhaps irrational dedication to cooking.
The book alternates between a confessional narrative and an industry commentary, providing insightful and humorous anecdotes on the cooking trade. Bourdain details some of his personal misdeeds and weaknesses, including drug use and excessive lifestyle. He explains how restaurants function economically and the various restaurateur's tricks of which consumers should be aware. For example, he advises customers to avoid ordering fish on a Monday as the fish for Monday would be likely a remnant from the weekend or earlier. He also suggests avoiding beef well done: the meat is more likely to be from less-than-best grade as the substandard flavor would be masked in overcooking.
The book, written in a witty, engaging, and rambunctious style, was well received critically and created a large public following. Bourdain consequently became a celebrity, even though, ironically, he is known for his witty put-downs of many so-called "celebrity chefs."
[edit] Television series
A 2005 sitcom television series, Kitchen Confidential, based on the book, was also created, and was broadcast on the Fox network. The show was cancelled early on, but it continues to air in the UK, Australia, and New Zealand.
[edit] Quotation
| “ | What most people don't get about professional-level cooking is that it is not at all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavors and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking — the real business of preparing the food you eat — is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way. The last thing a chef wants in a line cook is an innovator .... Chefs require blind, near-fanatical loyalty, a strong back and an automaton-like consistency of execution under battlefield conditions. | ” |
