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
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