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KITCHEN CONFIDENTIAL
Adventures in the Culinary Underbelly
Anthony Bourdain
ACKNOWLEDGMENTS
Portions of this book have appeared previously elsewhere: much of the 'From Our Kitchen To Your Table' and a few other stray bits of business appeared in The New Yorker
, under the title, 'Don't Eat Before Reading This'. The 'Mission to Tokyo' section appeared first in Food Arts
, and readers of my short story for Canongate Press's Rover's Return
collection will see that the fictional protagonist in my contribution, 'Chef's Night Out' had a humiliating experience on a busy broiler station much like my own. I'd also like to thank Joel Rose, to whom I owe everything . . . Karen Rinaldi and Panio Gianopoulous at Bloomsbury USA. Jamie Byng, David Remnick, the evil Stone Brothers (Rob and Web), Tracy Westmoreland, José de Meireilles and Philippe Lajaunie, Steven Tempel, Michael Batterberry, Kim Witherspoon, Sylvie Rabineau, David Fiore, Scott Bryan, and my ass-kicking crew at Les Halles: Franck, Eddy, Isidoro, Carlos, Omar, Angel, Bautista and Janine.

Cooks Rule.

AUTHOR'S NOTE: I have changed the names of some of the individuals and some of the restaurants that are a part of my story.
To Nancy
CONTENTS
APPETIZER
A Note from the Chef
FIRST COURSE
Food Is Good
Food Is Sex
Food Is Pain
Inside the CIA
The Return of Mal Carne
SECOND COURSE
Who Cooks?
From Our Kitchen to Your Table
How to Cook Like the Pros
Owner's Syndrome and Other Medical Anomalies
Bigfoot
THIRD COURSE
I Make My Bones
The Happy Time
Chef of the Future!
Apocalypse Now
The Wilderness Years
What I Know About Meat
Pino Noir: Tuscan Interlude
DESSERT
A Day in the Life
Sous-Chef
The Level of Discourse
Other Bodies
Adam Real-Last-Name-Unknown
Department of Human Resources
COFFEE AND A CIGARETTE
The Life of Bryan
Mission to Tokyo
So You Want to Be a Chef? A Commencement Address
Kitchen's Closed
A NOTE ON THE AUTHOR
APPETIZER
A NOTE FROM THE CHEF
D
ON'T GET ME WRONG: I love
the restaurant business. Hell, I'm still in
the restaurant business-a lifetime, classically trained chef who, an hour from now, will probably be roasting bones for demi-glace and butchering beef tenderloins in a cellar prep kitchen on lower Park Avenue.
I'm not spilling my guts about everything I've seen, learned and done in my long and checkered career as dishwasher, prep drone, fry cook, grillardin, saucier, sous-chef and chef because I'm angry at the business, or because I want to horrify the dining public. I'd still like
to ............

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