cookbook in a decade. After years on the
“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.