![]() ![]() ![]() This all seemed very romantic to me, learning about the bad boys of the restaurant world. He was provocative on purpose, poking the reader with a stick with each taboo topic. Particularly memorable are the stories about chefs having sex with customers in the walk-ins the revelation that he had a dangerous cocaine habit when he worked at Les Halles that carried over to the kitchen and his strict instructions on what to eat and what to avoid in a restaurant, which I parroted to everyone I dined out with for the next three to five years (“Tony says skip the shrimp, only order the fish on Tuesday and Thursday”). He should have known better.Īt first, I was shocked but secretly delighted by what he revealed in the pages of Kitchen Confidential, which was published on an astonishing 20 years ago. ![]() ![]() That’s why reading Kitchen Confidential is such a let down today. I think that was true for anyone who devotedly followed his career. The more I learned about him, the more enamored with him I became. I had just been hired at a magazine focused on restaurants and chefs - my first foray into food writing - and, as it turned out, it would become not just necessary but absolutely pertinent to know everything about Bourdain. ![]()
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