Notes From the Road ... The Home Edition
It's possible to hurt my feelings. For instance:
I admit I'm genuinely annoyed by the occasional internet poster who suggests that whatever I might have to say about food, about travel--about anything--is somehow gravely diminished by the fact that I'm no longer working in a professional kitchen. That proximity to the line, the actual job of cooking dinner for the public enhances one's powers of perception, focuses the mind and builds vocabulary and that "keeping it real" necessitates dying behind the stove, a broken, broken kneed and broke-ass geezer in his mid-fifties, long past it as a cook - finally succumbed to stroke or liver disease. It's a point of view popular among internet nerds and cubicle geeks who've never done a minute's physical labor in their lives, the same people who take photographs of every course at their favorite restaurants, convinced that it's Jean Georges himself in there, personally boning out their squab.
My instinctive reaction to this kind of inverse snobbery is normally a raised middle finger and a "I had twenty-eight years of standing behind a stove - while you were arguing over bundt cake recipes in a chat room, motherfucker! Now, kiss my ass!!"
But the fact is, there's a little voice in my head that completely agrees with their point of view.
I admit I'm genuinely annoyed by the occasional internet poster who suggests that whatever I might have to say about food, about travel--about anything--is somehow gravely diminished by the fact that I'm no longer working in a professional kitchen. That proximity to the line, the actual job of cooking dinner for the public enhances one's powers of perception, focuses the mind and builds vocabulary and that "keeping it real" necessitates dying behind the stove, a broken, broken kneed and broke-ass geezer in his mid-fifties, long past it as a cook - finally succumbed to stroke or liver disease. It's a point of view popular among internet nerds and cubicle geeks who've never done a minute's physical labor in their lives, the same people who take photographs of every course at their favorite restaurants, convinced that it's Jean Georges himself in there, personally boning out their squab.
My instinctive reaction to this kind of inverse snobbery is normally a raised middle finger and a "I had twenty-eight years of standing behind a stove - while you were arguing over bundt cake recipes in a chat room, motherfucker! Now, kiss my ass!!"
But the fact is, there's a little voice in my head that completely agrees with their point of view.
All those years hanging out with no one but professional cooks, looking out at the world through the narrow tunnel vision of the kitchen - it alters, irrevocably, one's value system and ties one's sense of self worth inseparably and inversely to how bad, physically, you feel at the end of the day when you roll into bed. While I may want to reach through the computer screen and across the ether to strangle some snarky Comic Book Guy who's basically sayin' I'm a pussy, there IS that subconscious connection in my mind between flopping half-drunk on top of the covers, my back, knees and feet throbbing painfully, smelling like Charlie the Tuna after a hard day's work - and the sense that I have completed a day of honest, virtuous toil.
Writing and making television DOES feel easier, less useful and frankly less worthwhile than cooking for a living. Maybe these budding snarkologists have a point; I mean ... who really gives a fuck what a career "television personality" has to say? I mean, MY knee jerk reaction, every time I see Ryan Seacrest, for instance, is to wish him a forced march off to a collective farm/reeducation camp. Surely that would be better for everybody; Ryan - and society as a whole. Wouldn't it?
So, with this in mind, and in the grip of a particularly powerful wave of self-loathing, I got the bright idea to return to Les Halles, the restaurant where I spent all my waking hours before the writing and the TV thing took over. I thought to myself: "There's an idea for a special episode! I'll go back to the same restaurant kitchen and challenge myself to work the same station as I used to six and a half years ago. In fact; I'll go back and work my old Tuesday double shift - where I'd work the very busy, very difficult saute station both lunch and dinner. Start prep and set-up at eight AM. Twelve noon to twelve midnight service. Let's see if the Old Guy can still do it after all these years - even at 51 years old. Even though I was beginning to lose it BEFORE "Kitchen Confidential" hit and I got my ticket out. Even though Les Halles has expanded since I left - nearly DOUBLING in size and seating ... And I'll do this smack in the middle of the Christmas season! The busiest time of the year!! THAT sounds like a great idea - in a self-validating, quasi-delusional, I've-Still-Got-It, last gasp kindofa way!
And it'll make good television!"
As the date grew close, it began to dawn on me that I was not so sure I could actually do what I'd hoped to do - that I was physically (or mentally, for that matter) up to the challenge. Carlos, my one time protege - and now the executive chef, had serious concerns. He pointed out, among other things, that the menu has changed - a LOT - since 2001. And that the busiest night I'd ever worked the line at Les Halles, we'd done 365 covers. That NOW they regularly did as many as 650 - with the same number of cooks!! And that I was suspiciously old - and out of practice - and couldn't possibly be serious about this whole enterprise anyway. This was a worrying vote of no-confidence, particularly since my crew would be filming the whole thing. Come victory or total humiliation - the unblinking eyes of three cameras would be upon me the whole day and night.
So I invited a friend along--to share the pain.
Eric Ripert is the chef of the three Michelin starred Le Bernardin in New York City. It's easily and inarguably one of the best restaurants in America - if not the world. Eric is also a good friend, prone to making rash decisions when drinking expensive tequila. So I fed him a couple of shots, told him of my plan - and double-dared him to join me.
"C'mon, fish boy ... Let's see if you can work the busiest, most thankless, turn- and- burn grill station in New York. Do you even know how to cook meat? Have you EVER worked a place as busy as Les Halles? Have you ever worked a place where you don't even wipe the rim of the plates? Can you handle that?"
Eric's words were. " It sounds like fun." (Add French accent here)
So, that's how it went down, friends. Unwitting customers who showed up for their reservations at Les Halles on December 18th (2007) had their gaze wandered over to the grease smeared kitchen window - would have seen an unlikely combo of rookie cooks preparing their steak frites and their pork mignons, struggling and sweating in our jailhouse "vato loco" kerchief headgear (obligatory since a recent Health Dept. pinch, says Carlos).
How did it work out? How did we do? Did we bring honor to our clan? Could Ripert restrain himself from wiping each plate and fiddling with garnishes? Did he manage to keep his hands off the tequila? Did the enraged regular line cooks of Les Halles, frustrated by the visiting team of dilletantes, shank the gabachos like jailhouse punks? Did I go under like a drowning man- - swamped by a torrent of orders? Or did I simply decide to screw the pooch, drop my apron and swan around the dining room for the duration?
You'll just have to tune in.
I wouldn't worry about those comments. I thoroughly enjoy your show. You are so receptive to new foods, new things. It is really refreshing. I wish I had the ability and the opportunity to travel the world as you do and savor what it has to offer. As a person who has grown up in two extremely different cultures, I value open-mindedness and acceptance of other cultures. Keep doing what you are doing!
I admire your guts A-man, although that last one where you ate something about 5 inches from some animal's dung made me shiver. However in those circumstances you managed to man-up and eat. (I knew that food made you gag.) My only question is was there ever a time when you thought the natives were pulling your leg? You know, "let's see if the white man will eat this." Anyway, I still love the show.
I agree with the above comment 100%. I've just recently been able to start watching your show(s) (better late than never) and I'm hooked! I love travel and I love the places you've shared with us, the experiences at each destination, and also the food. As for any negative comments, unfortunately people always have an opinion, even when they don't know anything about what they're complaining about, so hopefully you can ignore them and feel happiness from the people who really enjoy what you do. Thanks for all your hard work and I look forward to seeing more adventures.
I've eaten at Babbo, at Morimoto in Philly, and yeah, sure it's a disappointment not to see the marquee name working that day, but all I'd expect from them would be, say, for Mario to nod his head over a plate and drop a sprig of rosemary, or for the prize of having Morimoto slice some perfect otoro.
On the other hand, dude, you have gone soft: some of your recent episodes have been almost snark free; there's been suspiciously little public humiliation; you've got a baby for chrissakes -- the day she demands McNuggets is going to be golden.
So hell yeah, I'm tuning in to see you get seriously caught in the weeds.
Keep up the good work, I just wish I had your friends in foreign lands to get even half the experience.
JF
Tony,
Whether you write another book, make another TV show, or cook another meal, it doesn't matter. Do what you want. You owe no one.
Thanks for the honest writing and TV!
Matt
*rubs hands in anticipatory glee*
Shanked Gabacho sounds like a great name for a fancy entree (to be served to those rare (or not so rare) customers unfamiliar with Mexican slang). Shanked gabacho with a duxelle of zapato-grown mushrooms and a touch of guero culo foam. Rich folks'll eat just about anything if it sounds fancy and foreign, yeah?
To Hell with them, Tony.
Unfortunately, it's the price you have pay for being as open and approachable as you are, and for sharing as much as you do. But the fact is, you're right. And it's commonplace in this day and age for %#@%s like that to say whatever they feel like saying, all the while hiding behind their keyboards in utter anonymity.
Can't wait for this episode. I have faith that it went well. You can take the man out of the kitchen, but you can never . . . eh, you know how it goes.
Hmmmm, now we are responding to internet threats. Hmmmm, how to use this, how...to...use...this....
Hey Tony! Tony! OVER HERE!!! I think after all of that time in a kitchen and on television there's absolutely no way your puny @#% could ever whip out a pastry or a loaf of bread worthy of a king!!!!
Tony! TONY! YOU LISTENING?!?
Hee, hee, hee, now maybe we pastry lovers will get some love over the steak fries :)
~http://tablebread.blogspot.com
That actually sounds like it could be worth a watch. A lot has changed, you know. Kitchens actually have electricity and appliances these days, Tony, and no one stands around banging rocks together to make fire anymore. However, unfortunately, Mastodon has been taken off the menu.
You may have lost a step or two like Dan Marino, who, toward the end of his career, pretty much got his !$#@ handed to him by every sweaty, head-hunting, drooling, twenty-something linebacker in the NFL, but he still managed to do well, and, let's face it, you're still infinitely more qualified than most to wander and rattle on about the eats and actions of this planet's cultures.
You know food and drink and people. It's what you do. If some snarky little prat thinks you're unqualified, well... !$#@. Not many people really are for your job. But, you did pay your dues in the kitchen, and I don't think anyone should question that.
Vic,
I know the feeling of working the Tuesday double, sure not at Les Halles but I spent a couple years as the head cook at a college sports bar that was standing room only on homecoming and game days and know the pain. I wish you nothing but the best in your return. I took a few months off one time to start a catering thing and when I got back behind the stove in a restuarant I was rusty. I can only imagine a 6 year break. Keep up the good work love the show, LOVED Kitchen Confidential and Nasty Bits, reading A Cook's Tour right now. You're the best.
Dom
I'll be watching.
Don't let the bastatds gring you down. You'll always be a better cook than me.
Hear hear, both on the confessional post and the audacity to attempt the double-shift of your past.
Cooking is likely one of the more agressively potent forms of hard-knocks training, perhaps only rivaled by certain subsets of the military. But your guilt can hold true for many skill sets, once practiced/perfected for years and then set aside in pursuit of something on the margins.
Take, for example, a competitive athlete - the hard hours, the camaraderie, the ever-persistent urgency of each and every match. . . it is both exhausting and exhilarating. But that athlete, once they've switched to a less intensive sport, or started competing as a "master" (read: old person), or they've just become a commentator on the profession, will always feel the pang and longing for days past when they were really part of it instead of on the periphery.
Keep on, work hard, and be the absolute best in what you're doing now, until the next phase comes along and you again start anew with your pursuits - and it will be appreciated. It already is.
Take care.
Anyone who has ever worked in the trenches behind the scene of any so called Foo foo establishment whether it be Restaurants, Fashion or even TV could surely tell some stories of the way things really are from the inside out. I am loooking forward to seeing you back in the hot seat. As for the McNuggets... I would be more concerned about the fries than the nuggets. In any case, feed your daughter those frites you make and she'll never look at another fry again.. Just remember, first impressions are everything to a child, so get there first with the food. McDonalds is nice once in a while though.
Just for the record Tony, not all bloggers are here to talk smack about you...Endless Simmer readers recently voted you Eater of the Year.
"Jean Georges himself in there, personally boning out their squab."
At first I read that ias "JG Personally boning their squab." Which can take on an entirely different meaning, and really puts a new spin on "haute cuisine."
I admit to being one of those guys who takes pictures of every course. Not because I have any illusions that it's Charlie Trotter or Grant Achatz himself in the next room, but I do like to remember the presentation before I hungrily demolish it - and it makes a better blog post.
I love your show tony and who cares what other a*&%@! say anyway right? You are hilarious and even though you have a tough exterior, I see a very tender heart. Your love of the places that you visit and your passion with food makes a wonderul show!
Tony, you're awesome and everyone knows it. Anyone who says otherwise is just jealous.
And are you serious that John Georges didn't bone out my squab?? *goes off to destroy photos*
Sues
www.wearenotmartha.com
CHEF Bourdain...not to sound like a "groupie" or anything like that (I'm a 33 year old man...too old for that sh*t), but you have taught me more about the appreciation of world cultures than I learned in college studying political science. You have also taught me more about culinary, than I would get in culinary school. All I can say is "Thank You", keep doing what you're doing, I'm sure you haven't "lost it", and to Hell with all of the haters out there.
Oh, Anthony Bourdain, don't listen to those silly a$@ hats. You make my heart melt.
"Down goes Frazier! Down goes Frazier!" I hope you burn yourself, drop a near plated dish, and run out of mise right at the peak of service! THAT would be good television! It would also serve as a reminder to the half-retarded culinary school kids thinking being a cook is some sort of glamorous profession.
I thought you'd go to Provincetown and work in a fried fish joint to see if you could still hack it by the grease.
Whether you work at the place or not doesn't quite manner, but it does make us not sense that you're on an intense vacation.
The difference that I see between *insert generic TV personality here* and Tony Bourdain? Pretty much that Tony is funny as hell, but more than that, is(sorry, guy) an educator and a good role model for travelers. I guess the thing I would tell that little voice in the back of your head is: I can make meals for people to enjoy, or I can change the way more people think about world cultures and their relationships with food, something they'll remember for a long time to come. The seal eyeball thing? Totally creepy in another situation, but as you said in that episode, weirdly heartwarming to see how reverently they treated the seal and the guest.
There are critics everywhere. When something they say resonates with you, learn what you can from them, and then ignore them as they vulgarly, publicly stroke their own egos. /end mini-rant
I'll pretend like I read your post... like I’ll pretend that you read my comment… Okay, let's be partners...I'll give you an irreligious man a Jewish comparison... King Solomon... it’s a hands-on-world for both of you…and a world of experience… Frankly, I want to be apart of that... I'll bring pizzazz to the table... You’ll be Fred Flintstone and I’ll be Barney Rubble…. Or if you prefer we can be Batman and Robin…Salt-n-Pepper is not just a crappy band… it is us… I have ideas for the show… Email me if you’re interested… ericallen83@gmail.com
Tony, you make us laugh, you make us hungry, and you make us want to see the world. I can't wait to see your show with Eric.
Sounds like we fans are in for more than a few moments of great TV -- at your expense, of course. Thanks for the sacrifice.
Fahgeddabout the Foodafia, your so-called snarkologists. Whether or not it's a different army now, you earned your stripes while on active duty. 'Nuff said.
"It's a point of view popular among internet nerds and cubicle geeks who've never done a minute's physical labor in their lives, the same people who take photographs of every course at their favorite restaurants, convinced that it's Jean Georges himself in there, personally boning out their squab."
The second time I ate at Le Bec Fin, Georges Perrier was busing tables. That was more than a little startling. Don't know why and from the look on his face I wasn't about to ask.
I know somebody who was in Les Halles that night, when that table spotted you they all ordered from your station, so if you had more than you expected they and others like her may be the reason why,
Dear Anthony: You will always have someone saying how good or bad you are in what you do, no matters who you are, I write in Spanish for a music web site and apart from being a fan of music I don't have much experience, I am not a musician and not a journalist, I am just me : ) and I write because I like it, so who cares if you spend your whole life in a kitchen or half of it, what it counts is that a bunch of people like us LOVEE your show and that you enjoy what you do!
I can watch the re runs many times and i won't get bored, I always feel that I am there when you travel and show those amazing places,and let me tell you to eat what you sometimes try i am in awe,I guess i am not that kind of person that try new things,I am from Chile and I don't like seafood, yes that long coast and I don't like it hahaha
Plus you are HOT!
If someday someone decides to send you to CHILE please think about me as your companion ; ) maybe you'll change my mind about seafood : )
Tons of love and keep it up!
Andrea
www.satelitemusical.net/andrea_lazo.html
HATS OFF TO YOU TONY.....WOW I LOVE YOUR SHOW EVEN THOUGH AT TIMES IT GROSS ME OUT. SEE I DONT THINK I COULD DO YOUR JOB, IT SEEMS FUN BUT TO EAT ALL THAT %$#@ MAN I DONT ENVEN EAT STREET FOOD AND I LIVE IN NYC.......LOVE THE SHOW ANYWAY....
I absolutely love your show. It will be interesting to see you throw down in the kitchen, but I love the traveling. You get to travel to places most of us only dream about. I think your show is brilliant and you and your writing are engaging. Being stuck in a kitchen could not make up for everything you get to experience out in the world. Thank-you for sharing it all with us.
Constance
Anthony,
Anyone who has seen how you behave in either print or on camera would never think you a "shrinking violet". Nor would I presume to offer "warm fuzzies" to someone I do not know in person except as a reflex action to hearing about behavior (and the consequences of it) that makes me cringe sympathetically. Self-deprecating caveats aside, if you ever need it consider these words: your gut reaction is correct.
Not the self-destructive part (although it's always good to keep a critical eye on yourself) but the part that holds in disdain the judgments of those %#@%s who think with their assumptions and not with their knowledge.
I am a "Comic Book Geek". Always have been. The first thing I remember reading for myself was a Superman comic book while sitting on my Mother's lap. I've collected the things ever since. At age 40, I still play "Dungeons & Dragons", too.
You have created more than one legend and no matter what armchair chefs may say, that can never be removed. What you have done, the people you have inspired, are -in many ways- who you are. It's who we all are.
I will often disparage my fellow gamers for their stereotypical behavior (never being kissed, never showering, living in parents' basement) but I'll always remember that I've moved on from that. Past being a geek, I've been a journalist, an activist, and the sort of person who tries to live a happy and good life. The criticisms I get from those who find my interests interesting can be valid at times but often don't rise to any level of understanding the individual who I am.
No matter what anyone says, you have one hell of a legacy.
And as annoying as the mindless fawning can be -rivaling, I should think, the mindless critiques- you have earned more respect by your deeds, past and present, than most human beings.
So, yes, this note has ended up being a comment of support. It's probably not needed. That said, it's still freely offered.
Be well, take care, and cook free.
Yours,
Dave
Tony,
Have been hooked since the first show!! Have turned on many friends to you and none of us can get enough! I think I enjoy reading your cookbook as much as I did reading Kitchen Confidential!! Keep on doing it just as you have been ~ We love you!!
Subject: Tsingtao Beer in San Francisco!!
My fiancé DM and I are the couple who have handed you a cold Tsingtao Beer in San Francisco on 2 prior occasion when you had appeared at the Herbst Theatre and a book signing at Sur La Table at the Ferry Plaza. We had just returned from a near perfect month in Vietnam! Imagine my surprise and disappointment to find out we had missed your recent November visit to SF, and thus missing the opportunity to continue our tradition of handing you the Tsigntao!! We’ll be sure to be there on your next return visit to our lovely city. BTW, Vietnam was mostly great and we took your advice (asked of you during the Herbst Theatre Q&A) and dove into the street food with gusto! Thank you!
Subject: Tsingtao Beer in San Francisco!!
Dear Tony: My fiancé DM and I are the couple who have handed you a cold Tsingtao Beer in San Francisco on 2 prior occasion when you had appeared at the Herbst Theatre and a book signing at Sur La Table at the Ferry Plaza. We had just returned from a near perfect month in Vietnam! Imagine my surprise and disappointment to find out we had missed your recent November visit to SF, and thus missing the opportunity to continue our tradition of handing you the Tsigntao!! We’ll be sure to be there on your next return visit to our lovely city. BTW, Vietnam was mostly great and we took your advice (asked of you during the Herbst Theatre Q&A) and dove into the street food with gusto! Thank you!
Tony,
I think it's fantastic that, even though temporary, you traded your keyboard and pen for a cutting board and chef knife...thus PROVING that the pen IS mightier than the sword UNLESS your sword happens to be an 8-inch chef knife!
I, too, miss the old days of 110 degree kitchens, starched chef coats and chili-pepper pants. Finishing the day and trotting over to the bar to meet the other chefs for a few beers and shots.
I often wonder how I would do if I were to go back into the trenches. I can't wait to see the episode if they air it! I live vicariously through you, Tony! You are doing us proud, brutha!
Keep on slingin', cuz we are catching it all!
Hi Tony - Greetings from Ottawa, Canada!
I have been addicted to your show since visiting Australia last year - where I was cooped up in my hotel room for 3 days, recovering from a strained rib (yeah - I know...I'll think up a better injury). I also thoroughly enjoyed your books, especially Kitchen Confidential! Anyways, anyone who hurts your feelings is clearly an idiot. You have the most riveting show on food on tv.
Stay cool,
Dominique
I watch your show consistently & even more recently since it has been on daily. I love it! You obviously have paid your dues & have found a way to entertain in a way less boring than the food channel. You are definitely the kind of real person that makes people want to sit down and have a beer/shot & some food with. What more could you ask for?
Hey Tony-
I have to disagree with you because as a television host you affect many more people. For instance, I live in West Texas (land of the crappy chain restaurant) and while my husband and I both spent many, many years in the fine dining restaurant scene in Toledo (husband is still cooking professionally) we never really expanded our horizons beyond what we knew. Having watched your show we are cooking better and more adventurous things at home, and taking the time to seek out the fine dining hotspots when we travel. Hell, because of your show my seven year old daughter even eats sushi! Do you have any idea what a feat it is to get a child to try sushi??
Don't sell yourself short. You are the best.
Now THAT sounds like good television. I completely understand your doubts in your ability to jump back on the line vs. your desire to see if you still have it.
Back in the day, I fancied myself a pretty good high-volume bartender, before I grew soft on the management end of the business. Part of me thinks that jumping back behind the bar on a balls-to-the-walls Friday night would be like riding a bike. The other part of me thinks I'd go down in flames with a couple of young pretty boy punks kicking tufts of Maker's in my face.
Here's hoping you got on that bike and flew. For your sake, and the customers'.
Tony,
Wow. You've done it all.
And you know what? Just imagining you back sweating it at Les Halles, makes me a very happy woman indeed. You could have messed up, (I doubt you did) but you know what? If so, that would make me love you even more. You've earned every right to mess up in my book. And don't let folks who don't even come close to measuring up get you down.
xo
anne
http://www.annebocci.com
I'am looking forward to this special NR with Tony and Eric. I bet Tony and Eric kicked butt at the stations they worked at and never went into the weeds.
Tony just keep sticking up your middle finger to all the knukleheads who have hurt your feelings and tell them to KISS YOUR A$$. And keep doing what you love to do.
Awwww! You have to update us too, we don't have tv anymore!!!
tony i love you !!!
please come to mexico !!!!
i like your tv program !!!!!!
you are the best chef in the world !!!
Pepin didn't work in professional kitchens nearly as long you did -- probably never put out anywhere near as many plates as you did on your best night. Julia Child never did it at all. Tell the little voice to give you a %$#@ing break.
Pepin did a Lit degree after he couldn't work full-time in the kitchen, and you make some interesting, frequently original television. From here it looks like a natural, credible development.
While I stoop in the wonder, I still can not believe that you would feel the need to prove others wrong.
Tony, you have encompassed many of worlds. Hold strong, you're the man. F#%k everyone else!!!!
See ya Monday!
Tpa Girl
please comment on Ruhlman's latest blog. I purchased the book out of duty. I felt like I had to. Felt like I was doing everything wrong. After seeing his latest tribute, I'm completely confused. Do we believe in the real food of the cultures we've grown up with, or do we adore them for placating to the foodies? Need help Bourdain!
fair enoug
i look forward to dees episode
Your program and books are my souls comfort food.
Keep up the wire ear cleanings, atv rolls, cliff dives, smoking related lung ripping exercises or just any smoking scene, gulping nasty local brews plus, dancing scenes, etc. Love to see you pained and tortured!
Thanks for a wonderful guided trip around the world. YOU being YOU and a CHEF mother%$#@er make this kickass show worth watching!
I only hope you do not burn out any time soon.
that was "fair enough". not my saying, but what my look-up-to-person says all the time. i'll escribe soon
fair enough, that is
"dees"= purposely
You don't have to be a star to have others talking sh!t about you. We'll always have those haters who make us that much better because we always prove them wrong.
Your show rocks!
You're hot!.....I DO! (did i say that out loud?)
Food and travel, is there anything better?
don't be upset about those mean comments!
you and your crew gave me a great show and amazing cuisine. in return, i would like to entartain you with two old romanian (yes, i'm from romania) folkloric songs. here we call them "cantece de petrecere" (it means party songs). this kind of music goes perfectly with a lot of food and drinks. here are the links
http://www.youtube.com/watch?v=VYneyue08so&feature=related
http://www.youtube.com/watch?v=OOJu8k68cew
tell me if you like these songs (i have more :))
Tony,
You go down to the street levels of societies in the places that you visit. What an original idea. And you do it with honest flair. Great job.
Also take pride in your writings. They're great reads. This is not an easy thing to do. (I've been trying my hand at writing for some time)
Are you planning to write more fiction in the future?
-RE
Screw them, Tony. I just said to my husband last night, as we were watching another NR episode, how lucky you are. You seem to have found your calling, twice. First as a chef, and then as a writer. Here you were, 20+ years cooking your heart out in kitchens (and doing a %#@! good job at it) when all along such a great voice and wit were inside of you. You decided to share it with others - as far as I'm concerned, TV is just another medium for your writing and vision - and it is a gift. I live vicariously through you everywhere you go, and with every morsel you eat, jealous that I cannot do the same. I don't care if you never set foot in a professional kitchen again. You've earned your stripes - keep doing what you love and allowing the rest of us to peer into your adventures and your stomach (metaphorically, of course.)
i just found your blog and my first thought was "good, it's about time!" i found kitchen confidential a few years after you wrote it and have been hooked on your writing and shows ever since. love your humor and outlook on life.
if you're ever in the LA area, i know a whole gaggle of LA and OC gals that would love to take you out drinking. :)
keep up the great work and please know that you in no way shape or form should ever be compared to seacrest. ever. no really, like ever.
Tony, don't let those dimwits get to you. You wanted to know if you could still do the job, and I bet you rocked the house at LesHalles that night. I only wish I could have been there! (I wish you'd been there the afternoon of the book signing in TriBeca! My pork mignons were fantastic!) And thanks for the recommendations you gave for places to eat in NYC-- I went back last weekend and had brunch at Barney Greengrass, and dinner at Bar Masa! WOW!
Back-breaking work, for sure, but so very worth it. I've always felt that a person hasn't truly lived until they've worn a pair of black Die Hard oxfords and lifted a full 20 gallon stock pot.
I think you've earned that break from the daily grind - even if it's for another kind of grind.
You know, as hard as it is, as much as it beats a body, there is no other art that affords it's artist the luxury of seeing a work come to fruition so quickly. Each plate is a masterpiece; an instant gratification.
Whatever work you do, you do it beautifully and the world is most definitely a richer place for it.
just one comment...how could you, a joisey boy, eat deep fried hot dogs anywhere in joisey, and NOT go to Rutts Hutt in Clifton. the dogs are better there, and there's the onion rings, and best of all...the cheese burgers-dipped! yeah, dippied in the grease from the grill, oosing down your arm, onto your pants, and forever enbedded in your steering wheel, because you eat it in your CAR! not inside with the annoying waitresses that have been there since my father frequented the joint.
and to not speak of the onion rings, that have been a right of p%#@age for every joisey couple since the dawn of time. to sit in the car, to start out on opposite ends of an onion ring and to meet in the middle, in a kiss straight out of a Disney movie,overlooking the semi-liquid P%#@aic river. those onion rings have been responsible for more off-spring of dubious DNA than the chemical plants.
Trenchwork.
There's a time for it, and I'd say you did enough. If you didn't have anything to take away from those years, no wisdom to impart, no way of expressing yourself, then all those years would have been (to use a cliché) for naught.
I don't know why foodies say such things. Is it jealousy? I think so. You had a p%#@ion and you went with it and you achieved success. Lady luck was with you when you started getting old and presented you with another interest --writing, which you also cultivated with flair and let's face it... writing also involves trenchwork of its own. You're just in a different trench, maybe.
It's pretty rare and you're lucky. And maybe that's what they don't like.
And remember what Richard Feynman always held to: What do you care what other people think? And with this in mind, he went onto win the Nobel Prize.
Keep writing. Your voice is so natural and has a great rhythm.
Almost forgot:
One person's broken, broken kneed, broke-%#@ geezer is another's person's delight.
And with this, I'm going to go check-in online for this crazy cruise I've signed up for.
ahhh Mr.Tony-no disparaging comments from me-im just thrilled that youre doing what youre doing, by letting us with smaller wallets (aka no sponsorship) live vicariously through you. im no food guru-my biggest claim to fame is that 'i aint scared of trying something at least once-%#@holes or no', but i so appreciate what youre doing. thanks for finally giving me something real to watch. by real i mean something with smoking and drinking and eating all in one 30 minute show. you rock, my friend. (ok youre not really my friend obviously, but you know what i mean. not in that creepy stalker way-just in that u have given us late 30 somethings something thats real to watch again). peace
Love you, love the show, love the locals and destinations, love the food. In that order. Your "hippie days" references really slay me. I have been a fan since jump street. Your guest appearances on Top Chef are outasight, man. I keep you on my DVR at all times, and, thankfully, my husband hasn't caught on to us, yet! I, too, am hungry for more...keep it coming!
I cannot wait for the new season to begin because I enjoy a show that centers on two great things: culture and cuisine. I really love your wit and sarcasm. The hell with all of those idiots who criticize what you do now. As long as you are happy, then you should do whatever you want to.
By the way, I'm a vegan, but I think your anti-vegetarian jokes are cool. Heehee...and Top Chef is better with you in it. Thanks for the great shows!
You tell those bastards!
But im sick of paying for your show--there isn't a bloody channel in France that will pick it up! itunes monthly bill it is then.
Hey can you go to Brazil next?
Hmmmm see now that happens when you are too long on the road...so long that people start accusing you of s@#$!!
An old man I knew once said - LET THEM DOGS BARK...THAT IS WHAT THEY DO. YOU DO WHAT YOU NEED TO DO.
Anyways there are already a 50 comments in support(what support! U dnt need to justify anything to anyone) of you Tony...i really dont feel like writing any more abt it cause frankly my comment would be a mixture of all of them.
I have only one question to ask: How can I be part of what you do? Even if that includes the tube experience!
No nO nO... I dont want to be on your show for say one episode and get my 15 seconds of fame. I am talking about a career. A career where I can travel.
I know lots of people who dream the same and say they wish they could. I may seem to be one of them and you might not even hear from me after this but one thing is for sure that: Travel is what i WANT to do.
I don't know if you even read the comments or not. But I just put up this question to you cause i believe you do.
And by the way...how much did you bribe the Bus conductor in Rajasthan. We pleaded and pleaded the bus conductor in Jodhpur to let us sit atop the bus but they told us that travelling atop the bus is strictly prohibited!!
Tony i will watch No Reservations, A Cook's Tour repeats or whatever else tv throws up, till it ceases to throw it up.
Once i start i just can't stop, you inspired me to start reading again *i still don't know how i feel about that* so, thank you? maybe, i dunno.
The Les Halles episode could/should/might be an emmy hopeful, perhaps, why not, who else is going to win.
I've been watching your show for two years (and bought your books abroad), and I relish witnessing your honesty, p%#@ion, sarcasm, sense of humor, and affection for anything traditional. I respect the hard work you've put in as a professional chef and to be still doing something that is connected to food is truly great, you should be proud of that! There are simply just too many people these days who want to express themselves ... what a relief that you actually have something real and original to say. The Philippines should be your next stop.
well bud, can't say i feel sorry for ya, all i can do is chuckle when I think of all the pot shots you've taken at the fuzzy little ewok. It's just your turn for people to talk crap about, best to just flip um the bird and carry on.
Tony, I thank you for your show. Your not afriad to try anything or eat anything. You open my eyes to places and things I have never seen before and cannot experience myself. I watch your show everyday before i got to work and it always gives me something to look forward to when i get up in the morning.
Haven't seen all of the NR episodes but a fair amount of the first 2 seasons, and I love it. Went and finally purchased 'Kitchen Confidential' and 'Nasty Bits' read both in single sittings chuckling like I haven't done since reading 'Fear and Loathing' in Las Vegas, or PJ O'Rourkes ' Holidays in Hell.' It's good stuff and has given me a twisted insight on somethings I really enjoy that being food and travel.
I'm even inspired to look more into French food now through reading your books, and I hated France. But through your writing and even through the show, my eyes have opened to some things in a cool way I'm thankful for. As for all the naysayers and haters, meh you must be doing something right if you are upsetting people I always think.
o/' Cheers!
My friend Patrick and I fancy ourselves chefs. 10 years ago we worked on the saute` line serving 350 covers a night, just so when we got home our bodies could have the awesome feeling of being the Velveeta cheese sauce melting into the hot broccoli like in the commercials.
One day Patrick brought over "Kitchen Confidential" and I just could not get over your drill down to the unexplainable tunnel vision a person can contract working 14 hrs. a day, 6 days a week. I used to read chapters to my son on road trips, and he really began to wonder if "mom was losing it" because I could hardly read it aloud without collapsing into belly laughs, snorting uncontrollably, and wiping away the tears.
I gave my copy to a fireman who also fancies himself a chef (to his brigade). He said thanks, but he doesn't read. "You'll read THIS" I said. "Don't even start at the beginning, just start anywhere" I said, ..because I knew he would start at the Food is Sex chapter because, well, he's a guy.
A year or so later I saw him crossing the street and he stopped and gave me the weirdest smile.
In my imagination I can still rock out the line, but -- seriously -- never in real life, anymore. You, however, are a wild and crazy guy, and I'll be rooting for you to go the distance. Did they make you squeegee the floor?
Tony, you have said some of the kindest things to cooks around the world, eaten some unmentionably vile 'food' and maintained both your dignity and humor under really funky conditions. Your unfailing comp%#@ion for each and every culture you visit (even Cleveland!) is truly inspiring. Don't listen to the geeks who have nothing better to do than criticize what they know knothing about; they can suck (rotten) eggs! Keep cooking, keep writing, keep joking and loving life. I will never stop watching your TV shows, and reading your books. Thanks.
I simply think that you're hot stuff, and will have to remind myself to ask you out for a proper dining and red wine haze if I ever catch you i Sweden. Yep, seriously.
YOU are certainly no "geezer." we think that you are the most interesting, attractive dude on the tube. we are looking forward to seeing on the cooking channel too!
let me know if you need a spiritual adviser on the road with you and your crew.
keep up the GREAT work.
Love,
Lee
Hi Tony!
I just wanted to let you know, which you probably already do, that those people are full of !@#&. Because of your show I have become very interested in different types of food and almost never back down when something new is presented. You're show is amazing in that it shows what other cultures eat, and how processed and bland the American palate has become.
Thank you so much for giving me the world through food.
Sarah
I started watching your show in season one just for the laughs. And because, lets face it, you have a great #&%. I had no idea about your background, or that you had actually cooked (professionally). I worked for several years as a prep cook, not near your level, but I remember the nights coming home green from scoring cucumbers with all my limbs aching. So I have respect for the fact you really know what your talking about. But where you really earned my respect was the Namibia episode. You actually backed up your words of always trying what the locals were eating. Amazing.
Anyway, I think going back to the kitchen after all these years to double your last plates is, well, stupid. But brave in a too many beers kinda way. I can't wait to see how it works out. And are you going to Hong Kong? I loved Singapore and Japan, and am dying to see Hong Kong. And China again.
Rachel
Hey man, don't let these internet trolls get you down, anyone who can roll an ATV down a slope in New Zealand and walk away more or less is not a wimp in my book. Hell anyone who can drink Guinness for breakfast is not a wimp in my book either, I prefer a good Franzikaner Hefewiesen.
We all evolve as we age, albeit a little more intense for the type-A, testosterone-laden man such as yourself Tony. Regardless, change is constant and change is good. Do whatever comes your way baby.
YO I LIKE GERMANY THAT IS FUN
Hi Tony,
I don't think you saw enough of Australia. You should come back and experience it again.
Booking at Tetsuya's in September. Be there.
Tony : you are certainly a formidable communicator.Keep on doing your thing
it is fun , it is elegant, it is to transmit culture to a world that sorely needs it !
But I suspect you already know that...
one example your formidable show on Beirut..I told my daughter (a journalism student that is now traveling in India )
-Learn my dear, it cannot be done better than that...-uff! the scene on the ship was superb...man, if there is a Pulitzer of TV cooks..you won it right there...
Any tips for the India traveller?
P
Whether you choose to berate yourself or not, you have an exceptional gift. I am one among many very thankful for the fact that you share it. Some can cook delightful food. Some can appreciate delightful food. Few can enter into a culture and choose to submerse themselves in the decadent indulgences of a foreign people. I have yet to see you divulge an ounce of condescension. I thoroughly enjoy the sarcasm and the pure sensual delight plainly displayed over good food. Perhaps in some strange parallel universe someone could accomplish all of this. How many could do it on cue? You are unique. And I, the humble viewer, greatly appreciate your efforts. More subtle than spices are the wiles of the viewing public. Young lions sweat in the kitchen, old dragons sit and pontificate.
I'm a former bartender/waitress and a long-time vegetarian. And while you may hold a degree of disdain for my food choices, I find you fascinating for your sheer honesty and willingness to not only take life as it comes, but to meet it head on.
The only real way to do things.
Any of that expensive tequila left?
Yeah...I thought not.
Tony-
I watch your show All the time.
I love your honesty and bravery!
Keep eating funky stuff you earned it!
Love Ya!!
Connie
Ignore that little voice that tells you those "critics" are right. They're not-- they just want rules and conformity to tell them what is good and what is not, as they've never tapped into their own tastes or opened themselves to experiences that allow them to decide for themselves what to like or dislike, what to appreciate or not. Screw the so-called rules.
You're the best thing going on television.
I have lived and worked in West Africa, Southern and Central and East Africa, Haiti, South America and Central America, and South/Southeast Asia-- I have been working in human rights,sustainable development and humanitarian programming for 17 years, but I must admit the big attraction for me has been the meeting of other worlds and perspectives, cultures and relating to each other-- and a large part of that has centered around food. Food has so much significance to a culture and community, history and traditions, decisions made by individuals and groups, survival techniques and ways of celebrating and honoring what people value most in their worlds. You asked a family at a dinner in Japan (honoring their dead ancestors) what, if this were to be their last meal ever, would they want to eat? I thought this was a fabulous question, and each person's answer reflected their own histories, age, and ways of relating to the world. Not to mention, some of the best %#@!ed food is not usually found in the shiny restaurants in big cities, but in the hole-in-the-walls and rural villages miles from anywhere. I am stuck in Kalamazoo, Michigan for a short while, as my husband finishes his PhD, and your programs have been a lifeline to me, visiting old haunts and homes, reminding me of the flavors of this planet.
Thank you!
Ignore that little voice that tells you those "critics" are right. They're not-- they just want rules and conformity to tell them what is good and what is not, as they've never tapped into their own tastes or opened themselves to experiences that allow them to decide for themselves what to like or dislike, what to appreciate or not. Screw the so-called rules.
You're the best thing going on television.
I have lived and worked in West Africa, Southern and Central and East Africa, Haiti, South America and Central America, and South/Southeast Asia-- I have been working in human rights,sustainable development and humanitarian programming for 17 years, but I must admit the big attraction for me has been the meeting of other worlds and perspectives, cultures and relating to each other-- and a large part of that has centered around food. Food has so much significance to a culture and community, history and traditions, decisions made by individuals and groups, survival techniques and ways of celebrating and honoring what people value most in their worlds. You asked a family at a dinner in Japan (honoring their dead ancestors) what, if this were to be their last meal ever, would they want to eat? I thought this was a fabulous question, and each person's answer reflected their own histories, age, and ways of relating to the world. Not to mention, some of the best %#@!ed food is not usually found in the shiny restaurants in big cities, but in the hole-in-the-walls and rural villages miles from anywhere. I am stuck in Kalamazoo, Michigan for a short while, as my husband finishes his PhD, and your programs have been a lifeline to me, visiting old haunts and homes, reminding me of the flavors of this planet.
Thank you!
Tony-I have a great idea in the neighborhood of showing off your kitchen prowess...
http://ratspit.blogspot.com/
Tony,
You don't got to prove yourself to nobody. You've paid your dues & now you're reaping the rewards of a lifetime of hard, honest work. You deserve this.
On another note, I'd love to see you take on my town of Charlottesville, Virginia. This lively college town of 40,000 has a RIDICULOUS number of restaurants, many French high-end, many mom & pop joints. Restaurants here number in the hundreds! It's madness, I tell you. A delicious madness...
angel
Tony,
No worries mate.
If a geezer like Vinnie Testaverde can scrape it back together for a couple of games I'm sure you can too old man...
Dear Tony. I love your shows. They are so informative and interesting, I have never seen a show i did not love. I enjoyed the Singapore show. The Dimsun part was very interesting. I hope to take a cruise in 09 for my Wife's 50th annv. I drool when watching your shows. Keep up the excellent work. Bob
Tony,
Dont worry about the %#@%s who think time off the line somehow diminishes your abilities. Fortunately or unfortunately talented folks tend to move up. And in the case of cooks, it usually means off the line, clipboard in hand, trying to devine the same sense of quality/urgency from a bunch of goons.
Your success off the line is only fodder for a bunch of pricks who insist on wearing their chef jackets to bars after work so they get "noticed" - and their jealousy is a testament to your talent as a chef and writer. Good for you.
As I write this, I cant help but think of two chefs for whom Ive toiled that had no business being on the line. Both are published, well-regarded food network denizens and neither could handle service on an average night. It usually occured when close friends would say "we want YOU to prepare our food". To which they'd don their neatly tailored chef jackets and proceed to piss into wind for 40 minutes behind the line. Some need to stay out. We're busy back here.
Ooooo, I can't wait to see this one. Tony, don't let the sqawkers get you down. You'e earned your stripes several times over, not to mention that you can recite several titles to my one! Chef, TV personality, Professional Traveler, Author...and you do each VERY well. You can also add Role-Model (sorry, man) since you inspired me to finally quit smoking.
You're show is one of the few reasons I keep my cable on. You and the White Sox. Just found the blog today. Very cool!!!
You should do a show on Chicago!!!
As a snark, sarcastic, and completely unexperienced internet junkie and geek, even I'd have to say that someone finding a problem with you not working in a kitchen now that you're doing your show and throw themselves in front of a bus.
They just don't know that when they see a good thing on television, they should enjoy it rather than try to lessen the experience. Keep it up man, as I've loved practically every episode of No Reservations so far. Three years ago I watched the Travel Channel for the World Poker Tour because I was a gaming nut. Now, I watch to see what culture Bourdain is exploring or what bizarre food Zimmerman is eating.
It's amazing television. :)
Tony, this is what you have brought to the table (so to speak) in the Food World - and it is no mean thing. You have brought the reality of the plain-@!% physical demands of the craft - whether Les Halles, Spago, the local hash house, or our own imperfect kitchens presided over by our own imperfect selves. Cooking is hard #@!&% work, whether you are a line chef, a kid slingin' burgers, or, like me, a grandmother matriarch puttin' on all the family dinners. Our hands are scarred, we sweat, we smell like onions or less lovely things, and our feet hurt. Feeding folks is not for sissies.
Chef ,
My grandmother use to tell me. "Do what you want, say how you feel. Because people who mind dont matter, and people who matter dont mind". Awsome show.When are you visiting Brooklyn?
I've just started watching your show and I love it. Don't let other people get to you. I think you're cool and very sexy.
Look me up when you come down to Florida!
such a tease! I can't wait to see what happened. My guess is that you did it with a couple of shots of tequila. rock on.
Oh, yeah! A blog! And so well-written, just like your books. You are a welcome addition to blogland. I personally believe, and it's of no value really, to anyone but myself, I'm sure, that you were meant to write, and the cooking just got you there. Thank god.
And thank you.
As a former Culinary School grad and foodservice professional turned insurance agent screw those comments. A man has gotta do what a man has to do....unless of course you're a woman but, in our specific cases we're both men so....anyway, great show.
Visiualize Whirled Peas.
Can you comment on your guest appearence on mario's show from many years ago where you dressed up as woman? I'm sure I'm not the only person to remember, I'm sure you do, I'm willing to bet the network did not know, that was before you were well known , but that was the funniest thing I ever saw on the food network. I have been a fan of your work ever since.
I think your doing a amazing job your a humble person. Maybe you should try going to Laos that would be a great show!
Tony,
The berlin Show was totally brilliant. I lived in eastern europe an ou captures the whole thing wonderfully!
Aussie Jamie
Virginia
Tony:
All you need to know is this: you are, in my book, the sexiest man alive. In addition to your rougishly charming looks, you do all the things I love in life: cooking, writing, and traveling. And you do them well. Except you do them all in a manner 100 times more bad%#@ than I ever will...but still, thanks for the inspiration. I love your show. --Janelle
tony your nothing more than a drunk its not a food show its just a job so you can stuff your face with alcohol another thing them dumb%#@ flip-flop you where are rediculous you dont where them walking through the woods moron you suck
I think you're great. You tell people how it is regardless of their feelings. You enjoy simple food as well as complex dishes.
You're my ideal man =)
I love watching your show and seeing the places you get to travel to and the food you try. I would probably never get half of it past my lips, but I have fun watching you do it. I love to travel, but would never get to the places you get to see. It`s great to see all the places you go and how the people live. The one about the war lord or what ever he was, is a favorite one. Do you really get lit when drinking whatever your hosts drink?? Thanks for some great viewing.
haha. fans are awesome. How can your feelings be hurt when people are telling you you have a tender heart and complementing you because you're an @#!*&? People slap me around for acting like you and sometimes I wind up in jail. Speaking of jail, that'd be a great episode. "These swiss rolls...these are just...I have no words. The imitation meat chunks and floppy noodles? I can't believe it's not butter. Then, to wash it all down with this fantastic, bitter, watery tea? What a privilege"
Not to worry, though, you have a tender heart.
Tony first off, your the man. Yo im a fellow new yorker and i can enjoy what your show brings to the travel channel. Its nice to see people be themselves and not follow a script, exp when you drink and have a dry wit about you. well pimpin keep up the good work.
Darling Tony.
All the losers who have the audacity to question your credentials as a writer/chef/bon vivant and omnivore are simply jealous and desperately wish they could earn a living doing exactly what you do.
I for one love you truly, madly and deeply.
I also get a tremendous amount of pleasure watching you eat your way around the world.
You know how to live baby!!!
Now if you will excuse me I need to watch the rest of your Vegas show.
Tony I believe your show is AWESOME. I discovered you and your humor from Top Chef..which I am currently boycotting. Your unique sense-ability, humor & cutting wit is enjoyable plus, travel & culinary dishes make watching a special treat. Seems like now soo many other chefs are jumping on the band wagon, which would be better left to U. Keep taking us on fun journeys.
Dear Anthony.
Forget what others are saying! Sure you are no longer a professional chef. But, you have been one long enough to have the right to say what is good and not good.
You are doing an awesome job! Giving america a heads up on what is going on around the world, and what is available out there, outside the U.S. (Americans are too sheltered, they are afraid to try new things.) You make it possible with your show.
Special props on the oriental segments! Brilliant! I envy you sooo much! I was born in the philippenes (American cause my parents where military) But, thank you. Thank you for allowing me to remember what it was like over there. I can't wait to get out of the military and move over there!
Awesome job anthony, keep up the good work! By the way... how do you keep soo fit after eating all that food on your journeys!?!? Thanks again!
Dear Anthony,
I am a new viewer of your show and I am hooked!! It is hugely entertaining, funny and unlike any other travel show on TV.
And those comments from the snobsters... I wouldn't pay any attention to them. They are just jealous they don't have your amazing job. Besides, who would do your show if you had to slave away behind a kitchen stove every night of the week?!?
Please keep doing what you are doing and I will keep watching!!! Thank you.
p.s. When did you get married?? I noticed the ring on the Berlin episode.... lucky woman whoever she is.
show them the finger tony!!! those wantabe's can suck your big toe, you have smelled and seen things, that those small minded %$#@ headed burned out office jockeys could not possably imagine. as a fellow chef and scocal observer I recognize the shine of your productions and writting. there is no way to make the those who have never tasted the bitter sweet hell of "the line" at dinner rush, understand the pain and art of "back of the house" keep you head up and give them the finger. p.s.make it to Akron O.H. aka "the little sister" it's what makes Cleveland look like the cultural dead zone that it is...look me up
Anthony,
I hate to sound like a broken record, but I love your show. Anyone who makes adverse comments about where you are in your career, hasn't the slightest clue, apparently. This year i am going to be leaving for Vietnam, for a year, I plan on trying to see some of the places you visited( none of that stick dancing crap though). Please keep giving us the great information and entertainment, that we love. Safe travels Brother.
Tony, you're the best! I love your shows; but I just read your blog for the first time(dated Jan. 11, 2008) and it was like listening to you talk - not scripted. I find you very realistic and interesting. Can't wait to the Les Halles show. Any time you want