cook­book in a decade. Af­ter years on the

Sunday Herald Sun - Stellar - - On Sunday -

“The days of drugs in the kitchen are gone. If you’re run­ning any type of good restau­rant, you’re not go­ing to be pleased to look over and see your pois­son­nier hoover­ing co­caine through an un­cooked penne,” An­thony Bour­dain tells me in a glassy board­room at his New York pro­duc­tion stu­dio. It’s a seis­mic shift for the 60-year-old chef, Kitchen Con­fi­den­tial au­thor and TV per­son­al­ity, who is no­to­ri­ous for his brash, wild and provoca­tive ways both in and out of the kitchen.

Bour­dain (Tony to his friends) grew up in New Jer­sey and grad­u­ated from Amer­ica’s other CIA – the Culinary In­sti­tute of Amer­ica – be­fore his bad-boy hey­day as ex­ec­u­tive chef at Brasserie Les Halles. He was among the ’80s van­guard of chefs who rad­i­cally changed the per­cep­tion of their in­dus­try, for­ever shat­ter­ing the anonymity of cooks with an in-your-face in­dif­fer­ence that came with a side of sex, drugs and rock ’n’ roll. These days, how­ever, Bour­dain claims to have hung up the leather jacket.

no mat­ter how hard you try and how closely you fol­low the recipe.

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