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sagostund's review against another edition
adventurous
funny
informative
reflective
medium-paced
4.0
matthawkeye's review against another edition
4.0
Bourdain has a wonderful voice while writing - it feels very much like he is just sitting with you, telling you a story. The only problem this can occasionally cause is that once in a while the story is a bit disjointed, with the narrative not always flowing in a logical way. Most of the time, this works and you don't notice it, however there were a few times where I had to think "Wait, when is this happening in relation to what was going on last chapter?" All in all, great book, and I thoroughly enjoyed it. If anyone was ever considering going into the cooking profession, I feel like this should be a required read.
lizkantner's review against another edition
4.0
Wonderfully written! Hard to read as someone who likes eating at restaurants. Snarky and funny and interesting without going too far.
faeryjacks's review against another edition
5.0
Loved this book his narration and to the point manner makes him perfect
seanjelam's review against another edition
5.0
Listening to this audiobook made me emotional. It brought back the many years I worked in restaurants (I would have been a waiter Bourdain would have hated, no doubt about that!). And while those years are far behind me, this book dropped me right back in to the chaos and energy of back of house. Listening to Bourdain describe his love of food allowed me to appreciate how instrumental he has been to me in regards to travel, food, and life.
swimlaurie's review against another edition
4.0
I might never eat out again!
Love how he describes vegetarians and vegans.
A fun read, even if I'm not sure I wanted to know all that...
Love how he describes vegetarians and vegans.
A fun read, even if I'm not sure I wanted to know all that...
g_na's review against another edition
4.0
A tale of a chef's life in a commercial kitchen, and a picture of what really goes on behind the scenes. This book was interesting, and worth reading especially if you think it might be fun to be a professional chef. Recommended.
deblaroche's review against another edition
4.0
If you've ever worked in restaurant, this will feel like a sordid trip down memory lane. It made me incredibly nostalgic for my F&B days and super glad I made it out without any addictions other than Red Bull and some profanity that would be unseemly in any other environment. I highly suggest listening to it on audio (Anthony Bourdain is the reader, may he rest in peace), though if you aren't okay with swear words, vulgar practical jokes, and general debauchery, you may want to pass.
nmdavis's review against another edition
5.0
Amazing writer, because of the fact he made me interested in a subject I wouldn’t have normally been interested in otherwise. I will never look at a restaurant in the same way!
rosiereadsss's review against another edition
5.0
When I entered the workforce at the ripe age of 14, I started in the kitchen. Well, the wash pit and counter service really. But even at that age in that grungy pit of dirty utensils, plates, and pans I knew I loved food, and I knew I loved the kitchen. Over my teenage years, I would bounce around from small cafes, bakeries, and whatever prep line I could stumble into. The hours were long, the pay was nothing to write home about but the people were glamorous. I was a sponge, seeking to learn anything and everything I could. I truly wanted to dedicate myself in the kitchen.
When it came time to head to greater education after my high school graduation, I had my heart set on culinary school. I was dissuaded by my parent's, and the scholarships I could get, from doing that path and instead got told to learn something like business management, marketing, and accounting. You'll need it if you want to own your own place one day. So I did. Over my college years, I dedicated myself to a marketing degree, but longed for the kitchen. My school hours were so hectic that working in a kitchen was out of the question, so I found middle ground and became a bartender.
Mental illness, trauma, and the trials & tribulations of becoming an adult made my path rocky but in the end I graduated with a degree in marketing, 4 years of bar-tending experience, and no clear direction. I bounced from bar to bar, and applying in mass to any position that would give me the time of day. I found solace in my kitchen, but was scared to try my hand at the prep line again because it'd been so long.
Now I work in an office as a copywriter and listen to audio books to keep my time going. I've always been a fan of Bourdain, he's had a huge impact on my life in terms of writing, and dry observations with his fiery passion for life. So when I stumbled back upon Kitchen Confidential, I decided it was time to listen to it from the man himself.
And after reading it? Jesus Christ, I've got a fire lit under my ass. Hearing his passion for the kitchen, how he pushes his tastes bud, and the comradery of it all, I tell myself I have do better. I'm not going to quit my job, and go all in on working back of house, I'm not sure I can do that life anymore. But what I can do is try new things, put in the work to make food I'm proud of, and learn everything I can like I used to. I can do better, I am not become a chef, but I can become the best damn cook I can be.
Thank you for renewing my passion, Anthony. I'll buy you a beer in heaven the next time I visit.
When it came time to head to greater education after my high school graduation, I had my heart set on culinary school. I was dissuaded by my parent's, and the scholarships I could get, from doing that path and instead got told to learn something like business management, marketing, and accounting. You'll need it if you want to own your own place one day. So I did. Over my college years, I dedicated myself to a marketing degree, but longed for the kitchen. My school hours were so hectic that working in a kitchen was out of the question, so I found middle ground and became a bartender.
Mental illness, trauma, and the trials & tribulations of becoming an adult made my path rocky but in the end I graduated with a degree in marketing, 4 years of bar-tending experience, and no clear direction. I bounced from bar to bar, and applying in mass to any position that would give me the time of day. I found solace in my kitchen, but was scared to try my hand at the prep line again because it'd been so long.
Now I work in an office as a copywriter and listen to audio books to keep my time going. I've always been a fan of Bourdain, he's had a huge impact on my life in terms of writing, and dry observations with his fiery passion for life. So when I stumbled back upon Kitchen Confidential, I decided it was time to listen to it from the man himself.
And after reading it? Jesus Christ, I've got a fire lit under my ass. Hearing his passion for the kitchen, how he pushes his tastes bud, and the comradery of it all, I tell myself I have do better. I'm not going to quit my job, and go all in on working back of house, I'm not sure I can do that life anymore. But what I can do is try new things, put in the work to make food I'm proud of, and learn everything I can like I used to. I can do better, I am not become a chef, but I can become the best damn cook I can be.
Thank you for renewing my passion, Anthony. I'll buy you a beer in heaven the next time I visit.