Anthony Bourdain is a chef, author and host of one of best programs on the travel channel. The program is called Anthony Bourdain: No Reservations and documents Antony's trips to various countries and cities worldwide to get a firsthand experience of the place, free of all the promotional hype. I like his program and although I don't watch every episode I remember watching his episode on Paris and Russia. A program recently aired that has Tony visiting Jamaica and Tanya from Talk Jamaican sent me a message telling me how interesting it was and that I should check it out, I did and liked it very much and I recommend that you guys give it a watch as well.
Anthony Bourdain: No Reservations - Jamaica is one of the best travel related programs covering Jamaica ever, although there are a few
Kitchen Confidential, his restaurant tell-all, is right up there with Chuck Klosterman's Sex, Drugs, and Cocoa-Puffs. I recommend both books to almost everyone I meet. What I do not recommend, are his works of fiction.
Not because he's a terrible writer (he's a fine writer), but because he's a terrible thinker, with a terrible imagination, and a terrible inferiority...
Damien linked to a wonderful interview with one of my favourite chefs, Anthony Bourdain, in his fluffy links this morning. The full interview is here for those of you who are interested.One particular quote stood out to me immensely:"In the last few years, for the first time in American history, chefs are being allowed to serve their customers and get them to eat what they themselves believe to be the good stuff. We're not cooking down to them."Although in reference to American cuisine, I think it can aptly be applied to the culinary crisis here in Ireland. Sure in Dublin, Cork and Limerick you can go out and have a wonderful fresh and unique meal, but that is not the general standard. I for one am completely sick of being "cooked down to." I am sick of the same old standards on every
I‘m a big fan of Anthony Bourdain. I’ve spent some time in a restaurant kitchen. I spent a year working with a culinary recruiter for a major resort in Florida. I’ve been around people like Bourdain. I like people like Bourdain - no nonsense, get the job done, do your work or get the hell out of the way types. I’ve seen every episode of his show “No Reservations” (some of them 3-4 times). Loved his book, “Kitchen Confidential”. He’s inspired me to at least try food that I normally wouldn’t consider eating (pig blood pudding for example). I don’t think he and I would ever be friends, but he would be fascinating to listen to over a couple of beers.
He has a new book coming out and Time did what looks like a Q&A session with submitted questions.
Here is my favorite of the bunch
Why do you always pick on Rachael Ray? —Trandafir Albrando, Manila
She can take it. She’s incredibly powerful and far more loved
Here are five clips of Anthony Bourdain in New Zealand. Together, they comprise one No Reservations episode from Season 1. Caution: The scene of hunting the wild boar, killing it, and preparing it for dinner is rough. I had a hard time watching it. However, if you want a glimpse of New Zealand and Kiwi life, this is a good approximation. Yes. The scenery is THAT fantastic and varied. Total viewing time of all five videos is around one hour. Click here to watch.Click here for an article about his talk in New Zealand titled Vegetarians are Too Sick to Fight Back, in which he disses vegetarians, Jamie Oliver, and Americans who won't eat local cuisine. Hah!The photo is of Anthony in Paris, also a Season 1 episode.
Darling Anthony, he of the well placed barb, he who minces no words even as he minces our cheftestants, strikes again in two well placed blogs, one as a guest judge for Tom Colichio for last week's episode, and the other in Ruhlman's blog. Is our Anthony getting green around the gills, or did I actually read that he liked Next Food Network Star, which is winding down the competition just as Top Chef is hitting its stride. His assessment of Amy is similar to mine, though once again he critiques the show with phrases and language that are way more masterful. "But, Goddamn if I'm not liking this fucking show. I find Tuschman's comments refreshingly honest, acknowledging the gruesome reality of network realpolitik over cooking ability with unflinching candor--yet erring on the side of mercy for the devastated JAG. Which, by the way, paints the judges into a real corner..."As for Top Chef, our world-roaming chef with the highly developed palate can snark with the best of them:'"Joey co
This podcast is one year old, but it features Anthony in his glory as he talks about his book, Nasty Bits. Considering the number of cooking shows in prime time this spring (3!), Anthony's experiences are worth repeating. Click here for an introduction to Bourdain's world.His answer to the question, "How do you stay so slim?" is priceless -"Cigarettes, neurotic personality, fidgeting. An unhealthy lifestyle."Anthony also reveals that he loves a good pastrami sandwich and great sushi.If you can't get enough of Bourdain, who is almost as ubiquitous as Rachael Ray, here is a video interview with Andrew Zimmern in St. Paul Magazine, 2007.If you're as obsessed with watching food competitions as I am, there is an embarrassment of riches this season:The Next Food Network Star on the Food Network on SundayHell's Kitchen on Fox on MondayTop Chef3: Miami on Bravo on WednesdayCan life get any better for a t.v. junkie? I think not.
As everyone knows I love Anthony Bourdain. Sure he can sometimes be a little gruff and opinionated, but who isn’t? I respect him for the way he travels about the world with an open mind, sense of adventure and appetite for anything that hits a plate. To me, that is the be all - end all, the height of achievement, something I look to be doing in the future. Perhaps not on National TV as he does, but just for myself. Tony is not only an accomplished chef, the star of a travel TV show and a cookbook author; he is also a fiction writer as well! What can this man not do?
Often when watching his shows or sometimes just sitting on a beach wishing it could be that way forever, I dream of “going bamboo”. Just going off to some beautiful island somewhere, changing my name and falling off the grid. So I was not surprised that one of Tony’s fiction pieces is thus named Gone Bamboo.
So for all of us who dream about getting away and living the good life somewhere un-noticed, this book is f
I heart Anthony Bourdain. He has been coined “the bad boy of cuisine”. His views and commentary is blunt and not at all glossed over. To me, he is kind of like my idol – what I want to be when I grow up. (Minus of course, the whole being a guy thing, and of [...]
The subtitle is "Global Adventures in Extreme Cuisines" but the real goal is a mildly macho food travel show, not shock value. We like Mr. Bourdain -- he's funny, idiosyncratic, and opinionated. But why is he whining like a wussy when he has to eat bird's nest soup, natto, or mountain potato? We've eaten all these things in our home country, America, and we didn't freak out about it, even
