![]() 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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