I am not a chef, but I love to cook.  If I have free time, I like spending it in the kitchen creating new recipes.  One of the surest ways to make myself feel satisfied is for me to cook or bake a dish that others enjoy.  While some people like to give gifts of flowers or bottles of wine, I like to offer homemade food.

My own interest in food often makes me curious about other people and how their interests in food developed.  When I saw the Anthony Bourdain book, Kitchen Confidential, it seemed perfect for me.  I have watched hours of his show, No Reservations, and appreciate his honest feedback on food and life.

When I got this book from the library, I knew that it would not be a sweetly written fairy tale of his success.  I knew that it would be blunt and direct.  However, I enjoy that sort of story.  Tell me the truth of the matter, don’t try to sell your story as something other than what it is. And Anthony does just that.

From his privileged childhood traveling to France, learning to try the most unchild-friendly dishes, to his tenures in kitchens from Provincetown to New York City to Tokyo, he tells about the best and worst parts of his food adventures.  He shares knowledge that he gained through school and the mentoring of cooks and other chefs.

Reading his book, my belief was confirmed that being a cook is enough for me.  Though I have had friends and relatives encourage me to open a restaurant or bakery, it always seemed daunting to me.  Anthony confirmed that unless you want to spend unlimited hours making it a success and have a full understanding of the workings of the restaurant world, it would be better not to venture into this field.

Learn what it is really like in a restaurant kitchen, whether it be a side of the road shack or a multi-star bistro.

*As noted earlier, Anthony is open in his writing.  This book is not for those who would be offended by the mentioning of drugs, sex, or cursing.

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