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K I T C H E N
CONFIDENTIAL
ADVENTURES IN THE CULINARY UNDERBELLY
ANTHONY
BOURDAIN
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 Mai 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 Timea
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
Acknowledgments
A Note on the Author
By the Same Author
APPETIZER
A NOTE FROM THE CHEF
Don'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 be a chef, too, when this thing comes out, as this life is the only life I really know. If I need a favor at four o'clock
in the morning, whether it's a quick loan, a shoulder to cry on, a sleeping pill, bail money, or just someone to pick me up
in a car in a bad neighborhood in the driving rain, I'm definitely not calling up a fellow writer. I'm calling my sous-chef, or a former sous-chef, or my saucier, someone I work with or have worked
with over the last twenty-plus years.

No, I want to tell you about the dark recesses of the restaurant underbelly — a subculture whose centuries-old militaristic
hierarchy and ethos of 'rum, buggery and the lash' make for a mix of unwavering order and nerve-shattering chaos — because
I find it all quite comfortable, like a nice warm bath. I can move around easily in this life. I speak the language. In the
small, incestuous community of chefs and cooks in New York City, I know the people, and ............

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