NO HESITATION­S

In our Hong Kong-ex­clu­sive in­ter­view, famed Amer­i­can chef AN­THONY BOUR­DAIN speaks to SARAH ENGSTRAND about work­ing with the inim­itable Christo­pher Doyle, Don­ald Trump's eat­ing habits and why he'll never be an am­bas­sador of cui­sine

#Legend - - EAT -

AN­THONY BOUR­DAIN IS not who you think he is. He is not a foul mouthed bad-ass with a chip on his shoul­der and punk rock in his heart. At least, not any­more – though he prob­a­bly still has punk rock in his heart. Now 61, he’s tamed over the years and a softer side has emerged.

Bour­dain’s ori­gin story is well known. A na­tive of New Jersey, he’s the son of a clas­si­cal mu­sic ex­ec­u­tive and an ed­i­tor for The New York Times. Af­ter drop­ping out of Vas­sar Col­lege, he went to the Culi­nary In­sti­tute of Amer­ica and pur­sued a ca­reer as a cook in New York City. There, he found kin­ship, struc­ture, dis­ci­pline and drugs. Lots of drugs.

He wrote the grip­ping, tell-all piece

“Don’t Eat Be­fore Read­ing This” for The

New Yorker in 1999, which led to his wickedly funny and some­what fright­en­ing de­but book, Kitchen Con­fi­den­tial. It was a glimpse be­hind the kitchen pass and it in­stantly cap­tured the na­tion’s at­ten­tion. From that sprung a tele­vi­sion show, and then an­other and an­other. In be­tween his var­i­ous se­ries were books, tele­vi­sion ap­pear­ances, mar­riages, fa­ther­hood and even a se­ries of graphic nov­els, the most re­cent of which has just been re­leased. In short, it’s been a busy two decades.

The chef-turned-au­thor-turned-host is known for his brac­ingly hon­est, hu­mor­ous and un­flinch­ing so­cial com­men­tary. In 1999, he no­to­ri­ously con­demned vege­tar­i­ans as “the enemy of ev­ery­thing that’s good and de­cent in the hu­man spirit”; a decade later, he openly

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