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want to be a chef?
Apr 19, 2006 @ 22:57
nope, i don't think i do! just finished reading Kitchen Confidential at the recommendation of a former chef friend. wowzas. eye opening. i'm on a 'food' book kick at the moment. i am currently in the middle of The Man Who Ate Everything. it seems to be more science-y and hypothetical (written by a former food critic) than 'day in the life of...' equally good, but different.
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nope, i don't think i do! just finished reading Kitchen Confidential at the recommendation of a former chef friend. wowzas. eye opening. i'm on a 'food' book kick at the moment. i am currently in the middle of The Man Who Ate Everything. it seems to be more science-y and hypothetical (written by a former food critic) than 'day in the life of...' equally good, but different.
fuzzyshoeApr 19, 2006 @ 22:57
fuzzyshoeApr 19, 2006 @ 22:57
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Re: want to be a chef?
Post 1
Apr 20, 2006 @ 15:13
suonds interesting (the one u just finished) ..but I never read a food-book or cook-book ...that wasn't a recipies one .. so .. can u please share more details on what it's all about?
Val
Val
The text you are quoting:
suonds interesting (the one u just finished) ..but I never read a food-book or cook-book ...that wasn't a recipies one .. so .. can u please share more details on what it's all about?
Val
Hoiling, Apr 20, 2006 @ 15:13
Val
Hoiling, Apr 20, 2006 @ 15:13
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Re: want to be a chef?
Post 2
Apr 20, 2006 @ 22:47
ask hoiling and you shall receive :)
Kitchen Confidential chronicles Chef Anthony Bourdain's (mis)adventures in the world of haute cuisine and otherwise. Beginning with his first eye opening trip to Paris when he was a child (cold soup!), to his first job in a restaurant, and his subsequent climb up to becoming head of the line cook pirate gang. Of course all of this is underscored by the copious amounts of drugs to be had in the 80's and peppered liberally with profanities. Good times and not for the faint of heart. You may very well start paying closer attention to what you eat when and where (never order fish on a monday and for god sake DON'T get the seafood frittata on the buffet :) Really, it's just one chef's story and very colorful perspective of the industry but a great view into a world many of us never see.
Kitchen Confidential chronicles Chef Anthony Bourdain's (mis)adventures in the world of haute cuisine and otherwise. Beginning with his first eye opening trip to Paris when he was a child (cold soup!), to his first job in a restaurant, and his subsequent climb up to becoming head of the line cook pirate gang. Of course all of this is underscored by the copious amounts of drugs to be had in the 80's and peppered liberally with profanities. Good times and not for the faint of heart. You may very well start paying closer attention to what you eat when and where (never order fish on a monday and for god sake DON'T get the seafood frittata on the buffet :) Really, it's just one chef's story and very colorful perspective of the industry but a great view into a world many of us never see.
The text you are quoting:
ask hoiling and you shall receive :)
Kitchen Confidential chronicles Chef Anthony Bourdain's (mis)adventures in the world of haute cuisine and otherwise. Beginning with his first eye opening trip to Paris when he was a child (cold soup!), to his first job in a restaurant, and his subsequent climb up to becoming head of the line cook pirate gang. Of course all of this is underscored by the copious amounts of drugs to be had in the 80's and peppered liberally with profanities. Good times and not for the faint of heart. You may very well start paying closer attention to what you eat when and where (never order fish on a monday and for god sake DON'T get the seafood frittata on the buffet :) Really, it's just one chef's story and very colorful perspective of the industry but a great view into a world many of us never see.
fuzzyshoe, Apr 20, 2006 @ 22:47
Kitchen Confidential chronicles Chef Anthony Bourdain's (mis)adventures in the world of haute cuisine and otherwise. Beginning with his first eye opening trip to Paris when he was a child (cold soup!), to his first job in a restaurant, and his subsequent climb up to becoming head of the line cook pirate gang. Of course all of this is underscored by the copious amounts of drugs to be had in the 80's and peppered liberally with profanities. Good times and not for the faint of heart. You may very well start paying closer attention to what you eat when and where (never order fish on a monday and for god sake DON'T get the seafood frittata on the buffet :) Really, it's just one chef's story and very colorful perspective of the industry but a great view into a world many of us never see.
fuzzyshoe, Apr 20, 2006 @ 22:47
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