From the pristine writing and proper language of Jane Austen, I plunged into the “culinary underbelly” and the sassy style of Anthony Bourdain. I had to transition so roughly: it’s a library book with multiple requests for it and due back within three weeks!
Since registering on my radar a while ago, I wanted to read Kitchen Confidential because of my own background of “growing up in a kitchen”. Other than red-hot tempers flaring during dinner rush, what added restaurant business insight would Mr. Bourdain give?
My favourite chapter has been “A Day in the Life”, as I’m sure it is with many readers, for it detailing the extent of multi-tasking and requirement for physical and mental stamina necessary for just one shift at a happenin’ New York restaurant. I am well aware that my parents face these decisions on a smaller scale and I feel increasingly proud that they have stuck to one operation longer than any of the characters described in the memoir.
To be sure, reading Kitchen Confidential has been much more satisfying than watching the histrionics of the reality shows that have followed.