Tag Archives: books: kitchen confidential

A Few Words on Anthony Bourdain

authors, news, non-fiction June 10, 2018 Leave a comment

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Unless you’ve lived under a rock for the past few days, you probably know that Anthony Bourdain was found dead in a hotel room in France on Friday morning. He’d killed himself at 61.

I have been bummed about a lot of celebrity deaths.

But Bourdain’s death by suicide is different, and I find it as haunting as I did Robin Williams’s death in 2014. It probably doesn’t help that Bourdain, like Williams, was one of my favorite people that I never met. Carrie Fisher is another one. But Fisher didn’t actively kill herself, and that makes her death devastating, but different.

As with Williams’s death almost four years ago now, I never met the guy, but I feel like I lost a friend. My world is a little less complete, beating back the darkness is a little harder.

I also don’t have anything I can add to the discussion about suicide, the same way I didn’t have anything to add four years ago. I don’t have any ideas on ways to better the care for people with mental health struggles, and can offer no insightful point of view about the pain people with that level of depression are going through.

I listened to two of Bourdain’s books last year. I liked them both. I’ve been watching ‘Parts Unknown’ and his other shows on and off for years. Bourdain was an incredible storyteller. He went places with an open-mindedness that I envy, and wish I could summon (I can’t make myself want to go to China, for example). He made me want to go places (not China, obviously, but elsewhere, like South America). He was authentic and genuine, and he was smug about a lot of things, but never about the people he met or the cultures he was getting to know.

He showed me the world and its cultures through food and drink, and he was smart and funny and brave as he did it. He was self-aware, and self-deprecating, and ran circles around the establishment he exposed in terms of making the public want to experience new adventures, culinary and otherwise. He was empathetic and honest, and the most ironic thing about his death is that this was a guy who was showing us how to live. Be curious, seek travel and movement and other ways besides your own, and don’t be afraid of things that are different from what you know.

The most astonishing part about his death, to me, was how other people loved him as much as I did. Maybe it’s because when he was making headlines it was for the outrageous things he said and then everyone was condemning him instead of talking about how great he was, but I also think people embraced him more as time went on. I have seen certain commentaries from people that they have never seen people of color so affected by the death of a white man, and that is another testament to his storytelling: he didn’t just tell. He listened. It was as if the people in each story were the most important people in the world and he shared those stories with understanding and respect, without acting as if he was uncovering something. He was simply sharing it, not discovering it.

As I said, I have nothing real to add on the discussion of suicide and mental health, and I’m not someone who feels the need to add to the white noise by contributing nonsense. I don’t know what Bourdain was thinking, or how he was feeling, or what inside him was so dark that it could convince him to leave his daughter, who he seemed to love more than anyone (not surprising or unusual).

All I can say is this: Anthony Bourdain was colorful, and bright, and we need more people like him. He left an incredible legacy of learning about cultures and meeting people through travel and food and storytelling. I will miss him.

Finally, if you are thinking of taking your own life, or suspect someone you know is considering it, please call the national suicide prevention hotline at 1-800-273-8255. They can help.

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Kitchen Confidential and Medium Raw

authors, fantasy, humor, memoir, non-fiction February 5, 2018 1 Comment

I listened to two Anthony Bourdain books this year, both read by the author. The first one was Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook and the second was Kitchen Confidential: Adventures in the Culinary Underbelly.

As you probably know, Kitchen Confidential was the book that made Bourdain famous and the one that was probably the most shocking. Of the two, I liked it less.

I didn’t dislike it because of the content – the content was just fine. It was Bourdain reading it. He sounded monotone and kind of bored, and you think that maybe he recorded this book back before he’d really mastered his public persona. He does a 180 in Medium Raw, during which he sounds lively, funny, and engaged in what he’s reading.

A lot of people don’t like Anthony Bourdain. A lot of people see him as one of those guys who never grew out of the smart ass, teenage bad boy thing. He acts like he’s a badass but you don’t really believe him. They say he’s angry, and he can be vulgar and brutal. I always just thought he was being honest.

I’ve always liked his style. He’s gruff and says some wacky stuff from time to time, but Bourdain, to me, is very cool, and he’s cool because he doesn’t care what you think. He doesn’t care if he’s cool, if you think he’s cool, or what you think about him either way. He is what he is and he does what he does, and that kind of honesty and self-assuredness, is the coolest thing anyone can possibly achieve.

Both books are similar – stories of Bourdain’s time in kitchens, how the industry worked, in Medium Raw he talks about what’s changed about the industry since he wrote Kitchen Confidential, etc…

I found both books funny, but Medium Raw funnier, because Bourdain’s sense of humor about himself is on full display. He did it in Kitchen Confidential, too, but it was different. It’s easy to make fun of yourself as a goofy kid just out of college who thinks he’s really cool. It’s much harder to make fun of yourself as an adult who is supposed to be taking himself and his career very seriously.

Medium Raw also torches the Food TV industrial complex that has emerged in the last 20 or so years. That book actually came out in 2010, so Bourdain was criticizing actual chefs who had never worked in restaurants. As someone who really used to enjoy watching those chefs Bourdain made fun of on Food Network, I have to say that in 2018, Food Network kinda sucks now. They used to have actual TV personality chefs making things for most of their programming. Now we mostly watch food based reality TV shows, which are kind of interesting sometimes but mostly bore me to tears. I used to love turning Food Network on during the holidays and see what people used to make their own holidays special. Now it’s just, like, sad people competing to see who can build the biggest most structurally sound gingerbread house.

Sorry, tangent. My point is, I get where Bourdain is coming from even if he caught a lot of shit for it (and he DID catch a lot of shit for it).

I found Bourdain’s stream-of-consciousness style both endearing and conversational, writing the way most of us talk (although without maybe using so many F-bombs). I liked the stories. I know from these books that I could never work in a kitchen, so that is one regret I don’t have to suffer.

Plus, I’m a fairly adventurous eater. I’m not Bourdain’s level of adventurous (I enjoy his TV shows as well, although I don’t watch them often), but it’s nice to hear about food from someone who knows about food. If it wasn’t for him, I probably never would have tried oysters (which I now love) because I just didn’t know what to do with them.

The bottom line is that both books were enjoyable food-centric memoirs. And who doesn’t love food-centric stuff?