Anthony Bourdain: from Classic French Chef to High-Risk Culinary Adventurer


	Anthony Bourdain: from Classic French Chef to High-Risk Culinary Adventurer by Jane Greer CulinaryEd Columnist April 07, 2008 Chef Anthony Bourdain's unorthodox career has taken him from culinary school to a Park Avenue French restaurant to eating warthog rectum in Namibia and a beating cobra heart in Vietnam. This brainy, hard-living television showman and bestselling author is hungry for great food--preferably in surprising places. From Culinary School to Culinary Globetrotting NYC native Bourdain fell in love with food when, as a boy visiting France, he experienced what he describes as the "visceral" pleasure of eating a raw oyster right out of the sea. Bourdain later attended culinary school and worked as executive chef at the finest New York restaurants, including four years at renowned Brasserie Les Halles. He left Les Halles after his bestselling exposé, Kitchen Confidential (the first of 10 nonfiction and fiction books), was published in 2001. Bourdain's writing talent, passion for superb food of all types, and disarming verbal bluntness led him to realize his dream career--circling the globe in search of culinary adventure in the Food Network's show, A Cook's Tour (2002). His current, highly rated global food show, No Reservations, is on the Travel Channel. Bourdain also occasionally appears as a guest on Food Network cooking shows and pops into Bravo TV's Top Chef as a guest judge. His quest is always the same--great food. If he gets to do something gonzo along the way, like bungee jumping or swimming with piranhas, it's gravy. "Absolute Confidence": the Key Ingredient for Success A successful restaurant kitchen is a "fantastic mix of order and chaos," Bourdain writes in his Travel Channel biography. To deal with the constant stream of stress and crises--"it's always a crisis in the kitchen"--a chef needs "absolute confidence," Bourdain says in a Harvard Business Review interview. "People have to know that the chef is on top of it. That he's watching at all times. They have to see him watching and thinking." That's Anthony Bourdain--watching, thinking, and pursuing culinary bliss around the globe. Sources CBS News Harvard Business Review Travel Channel About the Author Jane Greer is a freelance writer and editor and is also brave enough to teach English grammar at a community college.	Culinary Schools California School of Culinary Arts Request Free Info Keiser University - Center for Culinary Arts Request Free Info L'Ecole Culinaire - St. Louis Request Free Info Kendall College - Chicago Request Free Info Center for Culinary Arts - CT Request Free Info Florida Culinary Institute Request Free Info Culinary Articles Culinary Salary Information Let them Eat Cake! Baking a Parisian Classic Adventures in the Specialty Food Trade: A Unique Culinary Career Pastry Chefs Master the Art of Marzipan Try a Vegetarian Catering Career and Compete with the Big Guys More Articles Chef Profiles For Nigella Lawson, Culinary Pleasure Comes from Play Chef Tyler Florence: Portrait of a Home-cooking TV Chef Padma Lakshmi's Recipe for Culinary Success: Go International More Articles Chef Jobs Culinary Job Search California Culinary Schools Pasadena Culinary Schools San Diego Culinary Schools San Francisco Culinary Schools Florida Culinary Schools Miami Culinary Schools Orlando Culinary Schools New York Culinary Schools New York City Culinary Schools Texas Culinary Schools Austin Culinary Schools Dallas Culinary Schools Houston Culinary Schools

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