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4.11 AVERAGE
4.11 AVERAGE
adventurous
funny
informative
fast-paced
You can imagine Bourdain speaking this book, which is wonderful. It’s honestly, at times raunchy and brutal. It chronicles his time in the kitchen without the wide-eyedness of Buford, but finds romance and joy in the grit and absurdity of the kitchen. The travel chapters are especially wonderful-I’ll read mission to Tokyo before I go there. Some other key takeaway:
-Food is the second best thing besides oral sex
-Bread gets reused
-Resumes matter a lot, or a lot least the did
-Bourdain liked simple food-his favorite NYC restaurants were hidden, dicey places
-Some items are on the menu becuase the must be, others because the chef loves them
-You must be one with your sous chef
-Much of professional cooking is trompe l’olei. Lots of trick
-Like when he was in Japan, sometimes it’s best to listen to the locals.
-Bourdain started cooking because he saw chefs got more money are more play. Sometimes it’s that simple
-Dude did lots of drugs
-Food is the second best thing besides oral sex
-Bread gets reused
-Resumes matter a lot, or a lot least the did
-Bourdain liked simple food-his favorite NYC restaurants were hidden, dicey places
-Some items are on the menu becuase the must be, others because the chef loves them
-You must be one with your sous chef
-Much of professional cooking is trompe l’olei. Lots of trick
-Like when he was in Japan, sometimes it’s best to listen to the locals.
-Bourdain started cooking because he saw chefs got more money are more play. Sometimes it’s that simple
-Dude did lots of drugs
funny
informative
reflective
medium-paced
funny
informative
lighthearted
reflective
fast-paced
I never watched Bourdain or took much notice of him when he was alive. A shame I must admit.
Having worked in the industry for a good chunk of my 20s this book was long overdue.
Although not preparing food myself much of this I could relate to. Being in the industry is being part of an odd, niche and crazy sub culture.
The restaurant industry is hell but it’s addictive. Amazing and the greatest thing you can do. Bourdain’s writing and take on it all is spot on. Felt like I was having a long conversation with an industry buddy
Having worked in the industry for a good chunk of my 20s this book was long overdue.
Although not preparing food myself much of this I could relate to. Being in the industry is being part of an odd, niche and crazy sub culture.
The restaurant industry is hell but it’s addictive. Amazing and the greatest thing you can do. Bourdain’s writing and take on it all is spot on. Felt like I was having a long conversation with an industry buddy
informative
medium-paced
adventurous
funny
informative
medium-paced
adventurous
funny
informative
lighthearted
fast-paced
adventurous
dark
funny
informative
reflective
medium-paced
adventurous
informative
medium-paced
adventurous
funny
reflective
medium-paced
Really solid in the first half. Personally, the middle dragged on a bit long but I don't think that was from misexecution. Really picked up from desert onwards, there was magic in the Japan, day in the life, and sous-chef chapters. The final chapter following the scars on his hands made me nostalgic for a life I've only read about. I want to be committed to something, to be so in love with the little moments of something is the best life has to offer.
lighthearted
fast-paced