300 Comments

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   BS - May 28 2008 @ 10:38 pm You've convinced me, Tony. Our live blog readers over at ES are still itching for Lisa to get the boot though: http://www.endlesssimmer.com/2008/05/28/live-blogging-top-chef-episode-12/
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   Rob - May 28 2008 @ 10:53 pm Butterscotch scallops? Yea, even this line cook can tell you that would be a major failure. Sometimes one bad screwup is worse than a couple of minor ones. Kudos from Texas, Tony. Hope you make it back here some day for some meat that's not oversmoked!
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   Sues is not Martha - May 28 2008 @ 10:54 pm Very true. Tis the nature of reality TV shows...and I'm sure Dale will still have a lucrative career. As usual, you say it best!
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   drago - May 28 2008 @ 11:16 pm Man, I miss Anthony's Top Chef blogging. I, too, always kinda roll my eyes when people insist "it's the producers that insisted that Contestant X stay or go!" Pretty sure that either Richard or Stephanie will win. Also, you didn't mention the wise move of the gastropub team using Nikki as their mercenary with such a specific task in mind. That was great on their part.
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   RJB - May 28 2008 @ 11:27 pm Thank you so much for this entry. My friend and I watch Top Chef religiously and could not wait for Dale to go home. Sure, he may be a talented cook, but he's a cook with a bad attitude, an even worse temper, and a huge ego. All it takes is a look at Richard to see how a good chef with a big ego can keep himself and his attitude in check. Lisa's absolutely obnoxious and maybe on the whole should've gone before Dale, but this last week with the two of them standing so indignantly in front of you with their arms crossed, I was happy to see either of them go and didn't much care which one. Good on you and the fellow judges. I get so excited when you are on the show because I know there will be no crap. Keep it up and I'd love to see you on Top Chef more. By the way, I think everyone who even tasted a bite of "butterscotch scallops" deserves a prize, I nearly lost it just seeing it on TV, I cannot even imagine what it smelled or tasted like.
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   Beth - May 28 2008 @ 11:36 pm No one can put it like you! nothing is better than a couple of snarky comments about producers and sponsors! When are you going to do a day in the life of Tony?!!
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   Gina Forestieri - May 29 2008 @ 12:01 am I met Anthony Bourdain at LAX yesterday and it ruled!!! He was cool as hell but I did not get a hug... :(
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   Broderick - May 29 2008 @ 12:12 am So happy to see the blog and get your take on the whole controversy. I love your show and the blogs, keep them comin ;)
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   Cameron - May 29 2008 @ 12:40 am My wife and I noticed the crotch-grabbing tendency a few episodes ago. Clearly it was Dale's fatal tell.
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    Jeremy - May 29 2008 @ 2:26 am Very interesting insights. I really enjoyed that episode, and was somewhat surprised that Dale left. However, I totally agree with your points. I hope you can get on the show more, Tony!
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    sd - May 29 2008 @ 3:27 am dale was a one trick pony to me, so im glad to hear hes gone! i say hear, because i haven't yet watched the episode.. so thanks for spoiling it for me tony >:( i really hope richard wins.
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    Sarah, Goon Squad Sarah - May 29 2008 @ 9:33 am I like it that you mention how the producers put no pressure on the judges. I think that is one of the things that makes "Top Chef" a much better show than "Hell's Kitchen". I hope the Glad people know how much we have appreciated them in the past for their many uses.
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    David J Rust - May 29 2008 @ 10:13 am I've felt, for some time, similarly about Lisa: that everyone was snarking on her because of her attitude. And, y'know, maybe she is that unappealing in real life. Then again, when the shows are edited, the context is constructed: we see what the editors want us to see as they craft "dramatic moments". So, yes, she may not be everyone's favorite but I certainly think she is a skilled cook. I only cooked on the line for a few years during college. I am, by no means, a chef. The first person eliminated each season could -in all likelihood- cook me under the table without blinking. I definitely am a good, home cook. But I think a lot of the arm-chair quarterbacking we see on the forums is disrespectful. Do some of the "Cheftestants" deserve it? Sure! But the vast quantity of judgment going on seems to bely the actual skill of these culinary competitors. You'd think, by looking at the blogs, that the food served by X-chef on "Top Chef" was so %$#@ty that even McDonalds wouldn't serve it! But, still, that's the nature of the Internets: everyone's a critic and no one's accountable. I do wonder if Dale was trying something I've seen done, before: making a thin (thinner than a tweel) layer of hardened sugar to go on the top of a seared scallop and then applying heat to the top to melt it and give it the appearance of a brule. Maybe a subtle application of butterscotch flavor in a teensy-tiny amount would have worked well. I don't know. I kinda doubt it, but I'm more interested in knowing what was going through his mind than p&%$ing armchair judgment. I trust you and the judges, Tony; on both "Top Chef" and on "No Reservations" you have yet to disappoint me. Be well!
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    artnlit - May 29 2008 @ 10:33 am My stupid cable company doesn't carry this channel, so I can't even watch and comment. However, I do find it interesting that Tony is now being censored (with **, see above) on his own blog! Blasphemy! Regardless, good to see you back, Tony. Look forward to more essays and rants about your travels. Cheers, Bonnie (artnlit)
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    Alexis - May 29 2008 @ 10:33 am Mr. Bourdain as usual, you rock.
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    Joelen - May 29 2008 @ 11:04 am Thank you for your comments... and I certainly agree. Dale definitely has a bright future ahead and I hope he can continue to promote Filipino cuisine through his creations. His desire to incorporate his culture into his food was one I truly admired, which is more than I can say for Lisa & Spike.
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    Jimmy - May 29 2008 @ 11:08 am For the asterisks now inserted in Tony's beloved vulgar words on this very blog, I say: "BOOOOOOOOOOOO!" Have they snuffed your cigarettes and enforced a rosehip-and-hibiscus-only regimen too? Coffee enemas and 5am yoga? Anyone else find this distressing? Bourdain rules - don't **** him up.
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    Meegs - May 29 2008 @ 11:21 am Glad you're back Tony! I miss this episode, and the subsequent backlash, so I can't comment on that... but I'm happy to read whatever food/travel stuffs you want to talk about.
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    Karan - May 29 2008 @ 11:23 am Hey Tony, when you gonna be coming back down to SXM man? I got some good food, in this awesome restaurant, im sure even you will never be able to find.
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    Phil - May 29 2008 @ 11:45 am Just as Tre was sent packing last season for his overly smoked potato dish, it proves once again that no matter what you've done in the past - one bad dish is all it takes to eliminate you. Butterscotch on anything that isn't dessert is just a bad idea in general, I'd think.
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    Jean - May 29 2008 @ 12:01 pm Thank you for writing from the heart -- even if you're being censored. G** D*** sponsorship! I enjoy your shows and your writing and look forward to experiencing more. --Jean
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    Gerri Curless - May 29 2008 @ 12:47 pm I saw this pop up on my feed reader. Sorry I don't watch Top Chef - but I wanted to ask when you'll have new episodes of "No Reservations"? Thanks, Gerri Salem, OR
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    Aaron Kagan - May 29 2008 @ 12:56 pm I don't even like butterscotch on ice cream, let alone shellfish. And Lisa's way to valuable for entertainment purposes as a contrarian. www.teaandfood.blogspot.com
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    Rachael - May 29 2008 @ 1:09 pm I was just complaining elsewhere that it's all about the editing; I doubt Lisa's really a sweetheart in person, but Bravo knew what kind of drama lay in store for the audience and they worked it as best they could to make it seem "unfair" for Dale. Problem is, they also edited it so Dale seemed childish (hitting lockers), only marginally more talented than most, and not at all a team player. So I honestly had no issues with seeing him go. To be fair, it was a series of misfortunate events that pushed him close to the edge but those scallops sounded unforgivable. Every time something controversial happens, we hear about judging decisions being influenced by producers or etc. And every time I hear it I think "No way would Tom, Ted, or any other person on this show really want to go along with that." In a way, I was really glad that it wasn't even Tom at the table last week but YOU: I know Tom has scruples but you know damn well that you're heralded as the messiah of the food world by lots of kids these days. So then it goes from "Tom wouldn't do that" to "C'mon, this is ANTHONY BOURDAIN. Would BOURDAIN be in on a fix?" Of course not.
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    Tracie - May 29 2008 @ 2:10 pm This is exactly the blog I was waiting to read... on the Bravo site. While I was pissed right after the episode, I thought about it more and generally reached the same conclusions that you did. Dale got screwed being stuck with Spike and Lisa yet again. However, he did stick his neck out by insisting on being Executive Chef, having said many times before that Lisa and Spike were crappy chefs. However, Dale wasn't as bad a team player as some people think. He worked happily with Richard on their winning tofu dish as well as on the winning movie challenge dish. I think he plays well with others when the other person cooperates too. Maybe he's just too immature to deal with people who are hard to get along with. But I think his frustration of being teamed with Lisa for the 3rd (4th?) time was evident. And that's what got him sent home. That and the horrible sounding scallop dish. Wish more had been said about that in the editing, because I was pissed about the first point you brought up, the one bad dish vs. two. Although I'll kind of bummed that my Top 4 prediction didn't come true (I was 3/4 though), I am comforted by the fact that Lisa will likely go home first in the finale and I can watch my favorites duke it out. Again, thank you for writing this blog. Now my boyfriend can stop hearing me bitch about how Top Chef should be called Suck But Be Marginally Better Than The Other Guy For Weeks On End Chef. P.S. I miss reading your posts on Ruhlman's blog.
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    Hunter Rose - May 29 2008 @ 2:31 pm Your point on the guest judges not knowing the contestants' past performance is well put, but Tom said that past performance would be taken into account this season. On a couple of occasions, a good performer who had a bad day was kept on based on their earlier success. No slam on you, but if Tom had been there it's possible that Dale would not have been sent home, because Tom had the knowledge of past performance. I think he's said as much on his blog - of course, he did not taste the scallops, which apparently were much worse than was apparent from the viewing.
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    Dina Mrkva - May 29 2008 @ 2:42 pm Mr. Bourdain, WE WANT YOU TO COME TO SARAJEVO, BOSNIA!!! Our family owns the historic CEVABDZINICA MRKVA, the first grilled meat restaurant established in the city of Sarajevo. It has endured two wars and continues to serve the same food to United Nation Peacekeepers, locals and tourists alike. Post civil war bosnia is safe, with great people, good music and the best food on the balkans! You can stay in our family home and experience Sarajevo at its finest. Welcome! The Mrkva Family
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    Timo - May 29 2008 @ 2:52 pm Yeah not a great dish to even look at. I am no culinary intellect but butterscotch and scallops. Tony you have hit every point that I thought was Dale's misstep. There were a lot of chances for this to turn out differently for him. The producers are doing an amazing job then making Lisa the evil villain. Is that CGI effects that has put that arrogant sneer on her sour mug at every judges table she is at? Most of them are losers judging interestingly. No I don't find her cooking abhorrently unappetizing but her presentation as a person is ... uuhhmmm not good I think that Slacker Chef Spike should go look up Serial Killer Andrew and have him as a running mate in his future career.He has to go.
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    jennifer from pittsburgh - May 29 2008 @ 4:05 pm I knew that those butterscotch scallops must've been just this side of poison for Dale to get the boot. It doesn't matter anyway. The top three are clearly Antonia, Richard, and Stephanie. Dale, Spike, or Lisa can't compete with these three. Antonia has spot on instincts, Richard has outside the box techniques, and Stephanie understands fine cuisine. You can't say that about team loser at all.
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    Kate in the NW - May 29 2008 @ 4:06 pm Three nouns that, when used together, become far more profane than anything AB produces (not to cast aspersions on your peerless creativity with expletives, Tony...): Crotch-grabber, butterscotch, scallops. I'm no prude, but EEEEEEEw. Altogether too sticky and biological. It's Dale who should be censored.... (But decent hygeine and butterscotch on bacon? HELL, yes! Maybe I should apply for Top Chef... ;-) Thanks for writing here agin, AB. We missed you!
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    Claudia - May 29 2008 @ 4:29 pm Yep, Tony, Spike's long career, all right - in waste management!
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    Tana - May 29 2008 @ 4:55 pm I doubt that much editing or scouring for footage is required to make either Dale or Lisa look awful. She of the perpetual sneer, and the bared teeth that p&%$es for a smile. And petulant little Dale, name-calling everyone on his staff. His mother must be so proud. The remaining three, and their lack of ugly drama, are so refreshing.
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    Eric J - May 29 2008 @ 5:05 pm It's funny what you said about the "Glad family of products." Back in the '90s when they introduced "snack sized" ziplock bags, my friends and I snickered about them. They were clearly meant for one primary use - the perfect size for 1/4 ounce of something. And now I use them all the time to send my kids' snacks to school.
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    DCM - May 29 2008 @ 5:51 pm I guess that's the real reason Spike is opening up an eatery in D.C. just a stone's throw from the U.S. Capitol...
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    Liz - May 29 2008 @ 6:35 pm Thank you for explaining in detail. I was previously convinced that the producers had a hand in deciding who and who would not go home on any given night, in conjunction with the judges. I am glad to hear more behind the scences details. At any rate, Spike, who likes to mess things up for other people, got what he deserved on this week's episode. Personally, as a person who worked long in the trenches of the restaurant biz, I place a fairly high value on how I think someone would work in a kitchen and how harmoniously they would run it. Neither Dale, nor Lisa, nor Spike seem like they would be a pleasure to work with. Spike is a conniving piece of work, Lisa is defensive and nonaccountable, and Dale is a pouty little %$#%.
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    Lisa - May 29 2008 @ 7:19 pm So here's a question for you, Tony. If those quick fire challenges are, as you say, silly, what would you propose as an alternative? I'm genuinely curious...
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    Brooke - May 29 2008 @ 7:20 pm Butterscotch Scallops. Oh. Dear. God. Tony, I have followed your television and writing career rather rabidly, and have enjoyed both. But it's the butterscotch scallops that have inspired me to write. I am so very, very sorry you folks had to eat that. Brooke
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    Brian K - May 29 2008 @ 7:46 pm There is reason why besides Henckels Knives, stainless cookware and whole spices - the MOST important thing in any of my kitchens is a utensil container with no less than 50 spoons. Taste the food! If I ever see one of my line cooks TRY to serve a sauce without tasting - they can expect to wear it! Anyway a wild boar (soon to be happy and on a hickory camp fire spit) out in the woods is calling my name and I can't think about extractions, emulsions, infusions, and crap like that; It's Glad time!
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    Shana Ray - May 29 2008 @ 8:12 pm We always want to bitch about the wrong contestant going home, saying that reality TV is always fixed. Viewers are most always emotionally attached to these "characters" and thus they have an emotional reaction to them going home. Even though, I still think what it on Network TV is completely fixed, it is nice to get some insight into one of my favorite reality shows as well as sponsorships in general.
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    Rob - May 29 2008 @ 8:33 pm I wonder how the scallops would have been with a delicate maple crust. The butterscotch would overpower the scallops, but maybe, just maybe, a light smoky maple, not too sweet, may have done the trick... I think I have some scallops and mussels in the deep freeze, maybe I'll experiment with a couple... Tonight, down here in Texas, we are smoking Turkey Legs however, so the scallops will have to wait...
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    Mangia - May 29 2008 @ 8:43 pm Tony, According to your logic, Lisa will win top chef if Antonia, Richard, or Stephanie screw up just one dish in the next few weeks. After all, you say that judges aren't supposed to factor in past performances, good or bad. As long as Lisa's dish is edible that's all that counts if the others make one mistake and she p&%$es with a "C". If that's the case, then the show should change its name to "Lucky Chef". Mediocrity, take all!
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    ZenPanda - May 29 2008 @ 9:17 pm Given that judging the show takes much longer than the edited version which airs, I think you do a great job. You never compromise your integrity. I personally felt that when the judges say "this dish is THE worst" then the person responsible for cooking it should be out. I hope you will return again to judge another episode in the future.
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    KB - May 29 2008 @ 9:28 pm I don't think there's some kind of conspiracy, but Dale shouldn't have gone home. I do feel like Lisa is a far inferior chef compared to Dale as well as the remaining contestants. I have been, and will continue to pull for Richard. I feel he's the most creative and p&%$ionate about his work. It should, if things align well, boil down to Richard and Antonia.
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    Anita - May 29 2008 @ 10:04 pm Tony - I agree that on this night, it was right for Dale to go home and as you said, Dale himself realized he made mistakes. I usually agree with the judges choices and do believe that the cream will always rise to the top at the end of season. I do admit that Dale always rubbed me the wrong way but that said I would certainly try to get a reservation at the restaurant that he is working at. ( after the show airing I am sure that is a hard reservation to get ) Some of the challenges are silly and I think some of the in-fighting is emphasized in the editing. Ultimately, I trust the opinions of the judges and I always love when you are on the show.
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    Tracy - May 29 2008 @ 11:28 pm Oh, how I've missed your Top Chef blog this year. But thanks for this post. The episode didn't make it clear why Dale was sent home, and this post goes a long way toward clearing things up. And I'm still scratching my head as to why, oh why, Dale didn't let Lisa take the executive chef job and set her up for the fall. He probably would be in the final four if he had only used a little strategy.
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    Your fan Rob - May 30 2008 @ 12:15 am My only question is, what gives with the chef's coat? They still allow you to wear that?

    Seriously though, you are so fun to watch on the show, looking forward to many, many more quest appearances...

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    Gilby - May 30 2008 @ 5:07 am Dominic at Skillet Doux (www.skilletdoux.com) points out that a savory caramel sauce is a standard in Vietnamese cooking, and that Dale's recipe (on the bravo site) describes more of a savory caramel sauce with some scotch added. He also points out what are &%$uredly some errors in execution involving sugar that basically results in a sauce that is sweet, instead of the sweet/bitter/savory combo it should have been. Basically, butterscotch scallops isn't some off-the-wall horrible idea.
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    Karolyn - May 30 2008 @ 10:59 am Anthony you are the HOTTEST thing on Top Chef - 2 appearances already this season - it's really too much to handle. Dale should have gone home with Niki during the wedding fiasco. His days were numbered anyway. Spike should be in the final four for color and hotness if nothing else. Lisa - Miss "Follow the rules unless you want me to cook with polish sausage" will be out 1st half of the finale. Antonia is a good chef but her wins are for stuff she cooks at home. Whatever. The finale should be Stephanie and Blaise and Stephanie will prevail.
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    Lynda - May 30 2008 @ 11:31 am I so appreciate your providing this insight. I have to admit, the idea of the butterscotch scallops underwhelmed me from the start...I couldn't imagine how it could be good. But then, the idea of peanut butter mashed potatoes this week filled me with disgust and the judges liked it. Shows what I know.
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    Dave - May 30 2008 @ 12:13 pm its spelled oleaginous, not oleagenous you schmuck. check your pocket thesaurus. -just busting balls
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    Jason Bearshake - May 30 2008 @ 1:31 pm Richard is the clear choice for me (he studied under Daniel Boulud, Thomas Keller AND Ferran Adria) and he doesn't brag, takes criticism reasonably well, and elevates his team - while making consistently original and rock-solid food. BUT, I think they'll give it to Stephanie - The past winners have all been male, and in this Hillary-licious year, I think they'll give the nod to the Equal Rights Amendment. Thoughts? http://dishtc.blogspot.com
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    Claudia - May 30 2008 @ 2:14 pm So, Tony, did they MAKE you wear the Official Standard Issue Colicchio Head Judge blue chef jacket? I guess the much better fitted, Cook Free Or Die with skull and crossbones white just frightened them too much . . . .
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    Messy - May 30 2008 @ 5:10 pm The Boy had only one word for the now-infamous scallop and butterscotch combo: Vomitorious.
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    Mark - May 30 2008 @ 5:40 pm I've been a Top Chef fan since the beginning, but Dale's elimination was unforgivable. The show has jumped the shark with that episode, and surprisingly it wasn't due to bad writing, but bad judging. If the point of Top Chef is to find the best chef (sound redundant?), then the overall win/loss record MUST be considered. The best have to stay around the longest. I think it's slightly unfair to blame Tony because he has a valid point about not knowing who has historically done well since he can't see the previous episodes before judging. But that points out one fundamental - and in my opinion, now fatal - flaw in the show. Tony should never have been allowed within a mile of the elimination table. Why? BECAUSE YOU DON'T KNOW WHO THE BEST CHEF IS. You see one day, and even then, it's debatable who the worst chef was (granted, I couldn't taste the food, either, but yet I still know who's better because I've seen all the episodes). Colicchio should have been there to stop Tony's &%$inine choice of chefs to eliminate, or Padma should have stepped up. But my guess is that Padma gets very little respect from world-reknowned chefs when it comes to judging another chef. Bottom line, without Colicchio or someone who has seen the arc of the season and who gets respect from other judges, the show can't work. It doesn't matter how well-qualified the guest judges are ... as we saw, they'll make much dumber decisions than choosing to cook a butterscotch scallop.
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    The Big Shamu - May 30 2008 @ 9:07 pm Let me just say, THANK YOU! Missed your blogging raggedy #@& on all things Top Chef. Can't say I understand all the rage of jettisoning Dale. Dude took the big leap, dude's got to take the big fall. Nor can I understand the Lisa hate. It's not like she tried to shave anybody's head. Welcome back, Father Anthony.
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    Aanel aka angelofvic aka Softlavender - May 30 2008 @ 10:26 pm Hey thanks for the blog, Tony! Good info. Really miss your Webby-nominated stint as a blogger on TC. I hope they bring you back as a blogger there, sans Michelob, at some point. Your take on things is wonderful and insightful, as always. Aloha from the Big Island.
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    audrey castiglione - May 31 2008 @ 3:13 am

    If I could.......I would watch Anthony Bourdain 24 hours a day. reruns and all !!!! please make that possible and lets meet in Jamaica !!!! Love ya

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    John D. Williams - May 31 2008 @ 7:16 am Thanks for the information, I don't get why everyone thinks they can pick a winner or loser, viewer wise of course. We only see what is happening and that is even done through lots of creative editing, but we are unable to partake of what keeps one contestant and sends another one home...the food! We can complain and moan all we want, we still don't have a clue if any of them can actually cook and until TOP CHEF finally lets a fan of the show be part of a judges table we will have to continue to rely on people such as you and Chef Colicchio. Personally I love watching them all $#@% themselves when they see you are going to be at judges table.
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    M - May 31 2008 @ 11:07 am After "Into the Fire," I'm emboldened to know that Tony reads these comments, although he probably reads them in the same way I do, meaning scrolling slowly while speed-reading. Either way, I want to say that I've been a fan since the beginning of "No Reservations" because Tony is the only travel channel host (at the time when I first became a fan, nowadays Zimmern is pretty good with this) who is willing to point out that a road-side market stand can cook better, fresher and with more finesse than the four-star fusion chains. Having family from Hong Kong, I knew this, but in America we have a tendency of becoming star-struck, eating to impress our friends rather than our palates. So, this comment is to suggest a Philadelphia show. This city that I've grown to love is the perfect example of this tragic American tendency towards over-hyping mediocre food. Steven Starr, who I personally think is the anti-christ has peppered the city with over-priced fusion style fashion restaurants that blind people to the exquisite offerings of local immigrant populations. With large Vietnamese and West African populations, and a growing Brazilian one, there are countless corner restaurants, not to mention food carts, with incredible offerings served with less pretense but so much more flavor. So, when it comes time for you to do a Philly show, skip the cheese steaks, snark at Steven Star, and come for the Pho, the Injera, and a city where under the tourist's board facade of "birth-place of the nation" is the home of some great food.
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    Heather - May 31 2008 @ 2:12 pm I have to &%$ume Tony would tell the truth about the "What Have You Cooked For Me Lately" approach to judging (and not the evaluation of a chef's body of work), or the Sam Conspiracy from Season 2 wouldn't have happened. Also, I think he'd rather say nothing than to outright lie. That said, I think that the butterscotch scallops (holy f**k!) would really have to cloy to warrant immediate punishment. I have no delusions that M. Bourdain reads these comments, but it's fun to entertain the though of him looking at my blog. (insert wink emoticon here)
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    Lacey - May 31 2008 @ 2:47 pm If Lisa would just get a haircut and maybe take a shower she would be a lot more likeable. Richard or Antonia will take the title this season. Love you Tony!!!!!!!
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    FU - May 31 2008 @ 3:57 pm Tony, it's no fun when a chef isn't rewarded for taking risks in creating a dish he's never done before. Even when it turns out badly, it's better than an imperfect dish that's already been tried and tested. Dale should've stayed to create the best roster of TC finalists. Ever. Instead, you erroneously rewarded mediocrity and we're stuck with Lisa. This is no longer a competition. It's a joke. Whoever wins this season should be embarr&%$ed. So disgusted am I at Bravo for mishandling JT, that I've stopped watching the show. Thanks. ps - To think I actually paid full price for your Kitchen Confidential and its follow-up. Ugh. I probably won't hate you forever, like I will Bravo, but you suck for cheating Dale and the audience to a Clash of the Titans chef-off.
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    karenology - May 31 2008 @ 3:58 pm While you are back on the internet - who is this horrible douche nozzle they have on the travel network these days? The guy that bets you can't skydive or whatever? Please punch that smug look off his face if you ever encounter him!
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    june-baby - May 31 2008 @ 5:34 pm Tony, you did a great job filling in for Tom last week. Yeah you had more air time then you did when you judged in the first episode of this season of Top Chef. I didn't want to see Dale go either, but you cleared it up here at your blog. Butterscotch scallops YUCH. You said it best when you said they were Willy Wonkaish and yes butterscotch alone is way to sweet. Hey how come you did not wear your whites I like that skull with the knife in his teeth logo. Maybe Claudia was right the Cheftestants would have been scared off. Nice to hear from you Tony it has been awhile I know you have been busy traveling all over the place for NR.
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    Bernie B - May 31 2008 @ 8:10 pm I've been wondering why the chef Blogs at Bravo have been pretty sparse. Thanks for the insight. Hopefully you're still here whenever the show gets around to Top Chef: Detroit, where the weak are killed then eaten.
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    Milton - May 31 2008 @ 8:57 pm Hey Bourdain when in the hell are you commin' to Chile??? We're wating for you.
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    MongoLloyd - June 01 2008 @ 3:08 pm Tony, I have watched every season of Top Chef. I am no longer a pro chef, but I still dabble. I cannot believe some of the rubbish produced on the show, and whining about conditions by the contestants (A meal for $10???). A good cook can make a meal out of most anything, even on a budget and with little time. I would send most of the people home within the first week. Top Chef needs a better pre-screening process.
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    Anne - June 01 2008 @ 4:39 pm Oleagenous - so ripe! Your senses about food and people are so sharp - and I would say spot-on - so it really adds a lot to have you on the show. Would love to see you eat brain marinara or pigeon pie with the Berbers in Morocco or potatos and dal in the Himalayas. I'm a traveller and don't know anything about cooking- but am a true fan and look forward to watching you on your show.
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    Jake - June 01 2008 @ 6:22 pm So then why hasn't Richard been sent back?, He has had a few horrible dishes as well. You know what?, Because he's a great cook who won many challenges, and they don't want to because they know he's one of the top chefs there. Wait, same thing for dale. Yet you sent him home. I was disappointed at that moment to see how the show isn't really based on great cookers rather than on attitudes.
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    bored in tennessee - June 01 2008 @ 7:33 pm Anthony bourdain,come to tennessee for my birthday! I make the best oatmeal chocolate chip cookies on this planet. Its June 12...
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    Joe - June 01 2008 @ 8:01 pm Hi Tony: Did you see Harold Dieterle's comments about you in his Top Chef blog? Essentially, he challenged your credibility as Tom's replacement on the Restaurant Wars episode. It seems that Harold is a bit of a chef-snob.
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    Heather - June 02 2008 @ 5:47 am God, I love you. Of course, that may seem another irrational fangirl flailing, but there's some context to that affirmation. In my Newcastle-fueled insominiac glee, I began blogspotting tonight and belated caught your post. I couldn't agree with you more on what appeared to be a Mylanta-grabbing debacle from the Mai Buddha team. The dynamics of the team alone seemed to doom it to failure, and my "Top Chef" junkie group immediate starting betting on which teammate would be going home. There was no question from the get-go that Team Backbite was going down. Dale, out of the three, seems to be the best cook. But butterscotch scallops? Hand me the fermented shark first. If you serve two dishes of "meh" with a starter of OMGWTFALPACA, you're going home.
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    Timo - June 02 2008 @ 11:59 am I am so happy that that jerk Spike is gone. Tony I am certain that if you would make more of a regular appearance on Top Chef it's ratings would soar. When I watch T.C. I am not in the mood for any feel good Abdul-esque judgements. I want snarky "what the hell were you thinking" questioning. I don't think anyone has to be Chef Shouty Spice to ask the tough questions. But in real life everyone is not a winner and everyone doesn't leave with their feelings intact.
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    Cliff - June 02 2008 @ 12:12 pm While I must admit that I don't watch the Top Chef show, I have to wonder from the blogs and responses, "Do these people actually try what they cook?" Who in the world would combine the ingredient butterscotch with scallops without trying it, and if he did, what kind of taste buds does this guy have? I am not a leader of haute-cuisine, but even I know there are just some things you don't combine, and if you do combine them, you better make sure that they taste better than normal to get past the stereotypes that are going to hit them. Just seems crazy to me.
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    Carrie - June 02 2008 @ 11:12 pm Every season people complain and moan when their favorite gets booted for creating some foul concoction. Anyone who's a real fan of the show should know by now that at any given judges table any chef can go. There's no coasting, no resting on your laurels. Don't wanna go home? Don't cook nasty food! I think it's an important part of the show - it keeps the contestants on their toes and keeps the pressure on them. Sucks for them, but a better viewing experience for us. Great to hear from you AB - looking forward to the new season!
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    Peter - June 03 2008 @ 12:37 am Please Tony, less "Top Chef" and more "No Reservations"! When does the new season start? I love the reruns (thank you Travel Channel for running them over and over again!), but I'm in desperate need for new episodes, to see the world through your jaded and gracious eyes again.
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    Damian - June 03 2008 @ 1:13 am ANTHONY BOURDAIN, I love your show, I watch it every single night. I know it's kind of weird, but I think you would have a lot of fun if you went to, beleive it or not, th Islamic Republic of Iran. If you have any questions, you have my e-mail.
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    Damian - June 03 2008 @ 1:17 am Sorry, here's my e-mail dooshpup@yahoo.com
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    Amanda - June 03 2008 @ 2:25 am Mr. Bourdain, I must tell you that I (in my 22 years) have never watched the Travel Channel in my life until I stumbled upon your show for some odd reason some months ago, not really being a TV watcher myself anyway. I loved it. My friends and I were having a cookout this evening on my back porch, I walked into the house and said, "Is that Anthony Bourdain I hear on the TV?". It was but it was also a re-run. Who cares, right?! The reasoning behind what I just said is, I am a bartender on Indian Rocks Beach, FL. My friends know me as being the drunk that enjoys drinking and the bartender/drunk that enjoys getting everyone around me to drink. I love what I do and I don't care what people think nor what they say. That is why I am into No Reservations. You seem like the type of person who cares about the quality, (much like myself but in my case cocktails and not food)and cares about the people but always has a beer and a cigarrette in hand, like myself. Altogether that and the show really kicks &$# and if Travel Channel wants to air a re-run of it, who cares, right?! At this moment it's 12:30 am and I was watching some %$#@ do a show about his "past" and "ancestries" from Ireland. I believe his name is Anthony Andrew. Obviously he upsets me, first of all because I am an Irish-American girl who was watching this idiot make the most stupid remarks and comments about a country he knows nothing about. Second, I felt like he was trying to pull off a show exactly like yours. (Can't entirely blame it on him though). He just doesn't pull it off well. Although your background history may or may not be Irish, I would much rather you be hosting it than him. In closing with this comment, whenever I turn the TV on the first channel that comes to mind is the Travel Channel with hopes of your show being on air at that moment. Rock on, Bourdain!
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    Aanel - June 03 2008 @ 6:04 am Hey, T! Just a reminder that July 16 is the premiere of the film version of "Mamma Mia!"! I know you wouldn't want to miss that! ;)
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    Simon Bao - June 03 2008 @ 8:37 am Tony, if you would like a pleasing (if longish)read sometime, you may have fun with The Top Chef "Peter Pan Lost Boys Picnic" Challenge; or, Jack Donaghy & Andy Cohen "Make It Work"
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    Gerald - June 03 2008 @ 9:49 am As much as I want to agree with Mr. Bourdain, Dale's elimination remains unforgivable. It is the worst elimination in the history of this show. The show is "Top Chef" and not, as one of you said here, "Lucky Chef". The winner should be judged according to his or her body of work. One challenge does not make (or break) a chef. Otherwise, the show should be reformatted. Have chefs compete in a challenge and declare the Top Chef just in one episode. After all, the judges do not look into the contestant's history. Besides, don't you think that even the best chefs have had a bad day in the kitchen?
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    Jennifer Heigl - June 03 2008 @ 3:38 pm I agree wholeheartedly. Stuff happens. Dale's butterscotch scallops were atrocious (and I didn't even have to taste them to tell you that). I say Kudos! Stephanie, though perhaps not consistent enough to win the whole shebang, has always been my favorite.
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    Romina - June 03 2008 @ 7:40 pm I just found your blog today and I've been reading it for a while now...My name is Romina and I'm from Chile. I always watch the show with my dad, you are our hero!!! "No Reservations" is the best show ever... greetings from Chile! Romy.-
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    Frank - June 03 2008 @ 7:59 pm Regarding Team Woodstock - It was interesting to see Blaise trying to play down the grit in the clams. You would think that he would have learned his lesson after the salmon scales debacle. Thank goodness Antonia had her head in the game. It's between her and Stephie.
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    joseph o'donnell - June 03 2008 @ 11:41 pm screw top chef it is over rated the chefs are horrible and people think that changing a combi temp is bad try working in a busy kitchen
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    Ron - June 04 2008 @ 6:13 am Maybe you should have taken a doggy bag for you (TV) friend Andrew Zimmern. Does he follow you around? Anyway, I was a fan of Dales and hate Lisa but I never thought you would be swayed by anybody let alone Bravo. Also, I've been saying the same thing about Dale's "strategy" taking the Executive Chef job. I think he called it captain. Either he was so arrogant he thought he would save the day or thought he would be named "top sous chef" for not taking the lead in an Asian restaurant. The one thing he was right about was they were in trouble when you walked in. You've experienced enough true Asian food the weed out any pretentious crap. Anyway I look forward to the next season of No Reservations.
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    Ed - June 04 2008 @ 10:45 am It may be that the scallops were wretched, but sending contestants home without considering their prior performance is unfair to both the chefs and the viewers. Furthermore, it rewards the safe and mediocre at the expense of boldness. You know this, Mr. Bourdain. I'm a fan of yours for your honesty above all else, but with this blog entry you aim to justify an outcome that wasn't justifiable. (When you say Dale is the chef you would most likely hire, you concede the point.) A format that allows a superior contestant to be sent home based on one day's performance, while ignoring all that went before, kills the show's credibility. I hope that, given your access to its producers, you'll make this point to them.
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    Tommy - June 04 2008 @ 2:22 pm Thanks for the blog Tony. I'm glad you will stick it to the Bravo! boards for soliciting your blog with a sponsor w/o your permission. I am glad you also explained the Dale/Lisa situation. As you know, it is difficult for viewers to judge - as we become attached to personalities to supplement our inability to taste their creations. After reading your comments, it makes sense that Dale was PYKAGed -- that scallop dish sounds awful. At least Lisa's were edible. Question: If Lisa had been head chef and the same dishes were produced, would she have been sent home?
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    Debi - June 04 2008 @ 3:35 pm As I jump on here a little late I agree with you. Dale seems rather good and has his heart in it but that day sucked for him. As with all contests - even ones on tv - you are working for the moment. And that is what you have to focus on - the moment. I would also like to throw in here that you are by far the second sexiest man on the planet. Of course my husband has to be first. Thank you for staying "real" in the limelight and giving us a little piece of your world and motivation to stay creative and strive to be our best. Deb
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    Scott Leach - June 04 2008 @ 4:15 pm Tony, I would love to discuss the culture of food with you. As a sociologist, I am interested in how food is used in a cultural setting. I know you are a busy man, but I will give you my email just the same. socteach@msn.com
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    Annonymous - June 04 2008 @ 8:09 pm Thanks for the inside information Mr. Bourdain, I appreciate the honesty and background on what gets left on the cutting room floor. While I thought that Dale was the overall best chef of the trio of whiners, it also seemed that he won the "screwed up the most" award for that episode. I'm waiting patiently for TC tonight to see if Lisa's lucky streak runs out. I'm far from a professional chef, but her unimaginative and mediocre looking dishes make me feel like I would stand half a chance in the TC competition.
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    Diana Burgos - June 05 2008 @ 12:04 am Hey Tony, When are you coming to Honduras to do a show? Wa have great Mayan ruins, beautiful Caribbean islands, rainforest and most importantly excellent tropical food. Keep us posted!
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    Bridget Callahan - June 05 2008 @ 12:41 am We know, Mr. Bourdain. We know. But we just miss Andrew so much! And we have no direction to vent except in Lisa's general. And she can't cook shrimp! She can't cook shrimp, Mr Bourdain! This season has been very emotionally taxing on us all :( I finally got to see your Cleveland show on reruns. It was, of course, awesome. The fact that you went to the Sausage Shoppe made all the difference. You should know that when it came on, the phone lines around Cleveland were all abuzz with "quick, turn on Channel 70, Anthony Bourdain is at the University Inn!" Ah, it's the little things.
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    Brandi - June 05 2008 @ 1:24 am Tony is the man. The end. But blame the editing crew at the production company for our unending hatred of Lisa, they make it so easy. I love seeing you as guest judge. You amuse me to no end.
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    Haley - June 05 2008 @ 3:17 am I definitely think even the notion of butterscotch scallops is worthy of going home compared to actually carrying out 'campfire-esque' laksa. I mean...the scallops looked as if they had sugar flavored puss pouring out of them. Not good.
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    Maria - June 05 2008 @ 11:43 am Hello, This has nothing to do with Top Chef, I am coming to NYC at the end of June and I am excited to stop by Les Halles to have an excellent meal. I'm also going to start my job in South Korea soon and was wondering if you had any advice on what foods I should try. Any advice would be greatly appreciated! Thanks!
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    Christopher Hendrickson - June 05 2008 @ 12:40 pm Mr. Bourdain, I started watching your show on the Travel Channel about a year ago. Let me first say that it is my favorite show on television! I find this interesting considering that I might be the anti-Bourdain. I am a conservative, practicing Roman Catholic, who was raised in the Midwest and South, and has never touched an illegal drug. However, I do love beer,food, and oddly enough for a conservative, France. I think you just might be the most honest man in public life today. I just finished reading Kitchen Confidential, and I was not dissappointed. My wife bought it for me along with Nasty Bits which I will start reading tonight. I will continue to read whatever you write, and look forward to your continued presence on my television. I think my fondness for you comes from my ability to recognize people who are great at what they do no matter what that might be. My favorite comedian is Patton Oswalt who is also very left leaning and doesn't pull any punches. Keep up all the great work. Best wishes!
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    Rand - June 05 2008 @ 1:51 pm Mr. Bourdain, my compliments on the well-written blog. I understand your point on eliminating Dale (even if it were an even choice, I think an Executive Chef should bear more of the blame for an overall failure of a restaurant (hence Trey, likely the 2nd best chef of season 3, was justly cut when his restaurant failed in the 2nd part of the restaurant wars)), even if it is has led to the current situation where Lisa is in the final three (even if I can agree with the Dale cutting decision, I'm much more annoyed (and suspicious (unlike you, I have less confidence in the moral authority of Top Chef) with the decision to cut Antonia while keeping Lisa, but that wasn't your fault).
    I'd also like to compliment you on your excellent show and recommend you visit Kerala. If you want spicy food (including one of the few places in India where you can get excellently made beef dishes), beautiful terrain, friendly people, interesting history, Kerala can't be beat (I'll admit my bias due to it being my ancestral land, but it ain't called "God's Own Country" for nothing.
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     Tina - June 05 2008 @ 2:01 pm Essentially in order to be a finalist on Top Chef you only need to be second to last each week. Well hey, that describes 80% of the workforce so why not Top Chef? What I realize is that no real top chef would be caught dead on this show. (Sorry Tony.) I only started watching this show this season after friends raved about it. It's pretty bad. I even gave it another chance last night which is why I am on here today. "What does Bourdain have to say about this crap?" I do wonder at the wisdom of being a guest judge except for the benefit of telling someone their dessert tastes like "baby's vomit with wood chips". I hope Bravo pays well for that as it's the smartest thing anyone has said on that show yet. I think "No Reservations" is one of the most genuine shows on TV and I'm looking forward to another season.
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     Skylar - June 05 2008 @ 5:32 pm Tony, you are my hero. Your imperviousness to crap and straight talk is what makes you a great judge. If only you could tolerate a few more episodes, though I do understand why you may not. I am glad you saw the food for the way it was. As much as I thought Dale was the better chef, he did have the weakest dish and went home deservedly. Thanks for making our days more interesting and giving us tasty (or not so tasty) things to look forward to.
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     Lisa E. - June 05 2008 @ 10:10 pm Tony, where did you get your sweater with the buttons on the shoulder? That is a fantastic sweater!
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     Tyler Emmott - June 05 2008 @ 10:35 pm This entry is the reason Anthony is teh awesome!
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     Kathy - June 06 2008 @ 12:56 am I just read Harold's blog--a little late--about the fact that you judged restaurant wars. He was out of line. You know more about tasting good food than any of the guest judges they have and are more than capable of determining who stank and who deserved to stay. I think that a cook is judged on what he/she does that day--not on the basis of the "body of work". Ask yourself--when was the last time you got a bad taco and forgave because the chef has historically made better ones. For that reason, Dale's elimination was proper. Congratulations Chef, you did the right thing.
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     em - June 06 2008 @ 4:34 am The first time I tried scallops was in Capiz, Philippines where it was served steamed, still on the shell and it was soooo gooood! Simple and perfect. I stopped watching reality cooking contest because I'm not too sure it's for real, but if you Tony was on it. There's probably some truth in it. Going back to Capiz, Phils. This province is famous for its "manananggal" an evil woman that after midnight it rubs certain oil on the waist area to get ready to separate the top half from the buttom part. Then she flies away (just half of her body) to look for small babies and eat them. There's also the "Kapre" -it's a giant hairy guy with a big tobacco on his mouth hanging out on the tree near a beautiful womans house. He's trying to get some,I guess!
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     natalie n - June 06 2008 @ 6:04 am best moment on this episode on top chef was when you talked about how if anyone messed w you they'd be "entering a world of sh*t! hahaha cl&%$ic! hilma from st martin says hello!! we were talking about you last time we were there in april! ever check out tanoreen in brooklyn? i think it's your kind of place.
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     Moira - June 06 2008 @ 9:34 pm I wish you were on the show at least as often as Ted. I cannot wait to see and hear you tomorrow in person at the Moore theater.
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     Donna A - June 07 2008 @ 10:46 pm Mr. Bourdain, I like the way you express your thoughts. It makes "No Reservations" very interesting. It was a pleasant surprise to see you as guest judge in Top Chef. Hopefully, you'll be in the finale as well.
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     Jennifer Gibson - June 08 2008 @ 12:49 pm This is the first time that I found your blog. I saw you last night at the Moore Theater in Seattle for the No reservations tour....YOU WERE WONDERFUL....so inspiring, funny, smart, interesting etc...I had a question that I didnt get to ask: I was wondering about the Bhang L&%$i (butchered spelling?) in India...is that basically "reefer" tea? How strong is it? (in effect-not flavor) I thought that maybe you had to edit yourself a wee bit for the show.
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     Shannon - June 09 2008 @ 1:30 am A non-pissed off vegetarian from the Seattle crowd. Thanks for the great evening! What if your daughter decides someday to become vegetarian? Wish I'd thought to ask that last night. ;-)
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     Kelly J. - June 09 2008 @ 3:54 am Chef Bourdain, I realize you don't know me from the Easter Bunny but, I am a fan, a culinary student, and a fellow adventurer. At 5 years old my favorite dish was steamed clams and raw seafood. My mother always said, "just try a bite". She also said I was funny. I know I should be on your team and would be an incredible &%$et. I am the most adventurous person I know as I have scared all my friends with daring tactics and wild culinary creations. I am available to travel as I have nothing to hold me back. I have traveled from Mexico to many of the Caribbean Islands to Eastern Europe. I love visiting new cultures and experiencing their cuisine. I am young and have everything to gain and so do you by considering me for your team. - Kelly J.
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     Don - June 09 2008 @ 5:35 pm Liked the acrobatics on the 4 wheeler...you do some interestinjg things with the beer. And would ya do some comparision on cookin with the spirits? No, not the dead ones....whiskeys and the like.
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     Don - June 09 2008 @ 5:38 pm Oh and about those who cant handle the beer drinking...tell em to poss off, they are "PISS HEADS" anyway!!
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     DJ - June 09 2008 @ 10:19 pm I've always thought that Dale was a hard worker, he always seems to pick up the slack from the other contestants, and he usually mans up to his mistakes. That being said, he was definately one of the biggest whiners of the crew. He was so pugnacious and so quick to point out everyone else's mistakes. I think that Dale and Lisa were both fair game to go home after the restaurant wars challenge. -DJ From Atlanta.
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     [AVERIL MCKENDRICK] - June 09 2008 @ 10:24 pm I don't watch top chef or whatever the %$@&, so this has nothing to do with that. ANYWAY...I just lost my kick %$@& waitressing job because I'm a rockstar/saucebox who has you as inspiration, but I'm not as good at getting away with my bad&%$-ness as you are so, I'm le fired. Because I know you love me and wish only the best for the very special individuals who aspire to come anywhere close to your epic greatness, will you please write me a letter of reference if only because it would be funny as hell and would get me hired anywhere. I don't even care if you watch my 'Travel With Tony' video again and then write "This girl is bat-%$@& insane, don't hire her...Seriously." It would still be awesome and I would appreciate the sentiment. Please, pretty please? I'm so devoted I practically dream about you and I dare say you would have loved to have me on the floor at Les Halles in your day. I would have sold a drowning man two bottles of wine anyday you asked it of me :) If you do so desire to do unto me such a great honor, I believe Zero Point Zero productions has all of my contact information. I'd love it and I do still hope to meet you someday, somehow. Help my sexy %$@& get a job!! xoxo
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     Dr. Gonzo - June 09 2008 @ 10:26 pm Tony, Love the show and your books. When is "Gone Bamboo" Gonna be made into a movie? Ooops .... was that top secret...lol Who would you choose to play the leading role? Do you have another Novel in the works?
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     Livia - June 10 2008 @ 1:28 am Thanks for shedding some light on what happened during that episode, the one that left me completely "perplexed", and that had me change to some other channel the next week, because I no longer wanted to watch Top Chef. It just seemed outreageous to leave Lisa there, over Dale. He had showed so much talent, and, even though he had an attitude, well, Lisa managed to be even harder to like, with an even worst attitude. I appreciate you taking the time to explain to us what happened. You might have convinced me that Top Chef could be worth another shot on my TV.
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     Dan - June 10 2008 @ 1:31 am Hey Tony - just watched the Hawaii episode for the first time and was thrilled to find you with a legendary north shore surfer Derrick Doerner. It was a wild interaction for me because I’m a surfer and know about Derrick Doerner and also am a big fan of yours. I watch your show all the time. Derrick Doerner has probably felt it all in a lot of ways. I’ve never surfed a thirty foot wave but based upon the thrill I’ve gotten by surfing a three foot one, I can only imagine what that sensation is like. A couple of years ago I was out in La Jolla and went out surfing on a whim. I became so addicted to it I could hardly believe what I felt. It was on some level like the greatest drug I could ever imagine. I have to say, it was a little rough watching the footage of you guys hanging out. I felt like you didn’t know that much about surfing and sort of wound up inadvertently asking what amounted to somewhat shameless questions about it, invoking his anger in some way. I watched it wishing that you had surfed at some point to know what it feels like, which has to be about the greatest feeling in the world. You probably should have spoken about it in the way that it feels like doing some drug you’ve been exposed to at some point in your past. It’s probably better. Anyway, I’m still a fan, but it just re-emphasized the phenomenon for me that is surfing. If you surf and you fall in love with it, all of the mysteries of the world can be opened up to you. Literally. Balance being among the most central. By the way, can you give us a new episode or two man? I can’t stand to watch all the other lousy stuff they’re putting on T.V. these days. And if this Andrew Anthony guy can have a T.V. show than clearly I should have one. I don't get it.
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     thesuperbongo - June 10 2008 @ 3:34 pm this entry is why I love you. Not in a creepy, stalker way, mind you.
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     Kyle - June 10 2008 @ 6:47 pm It's been extremely disappointing that NO ONE, not even the commenters on this post, noticed the extreme poetry and utter perfection of your renaming of the teams in this challenge as "Altamont" and "Woodstock." Are those references so far out of the collective pop consciousness? I wasn't alive for Woodstock, and I know what you meant. Anyway, congrats on that particular wordplay, and here's hoping you aren't forever scared away by %&%$# beer sponsorship. Reading this will not make you popular. Fringe Foods at thedailypage.com
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     Annonymous - June 10 2008 @ 9:58 pm I don't even watch your show anymore. Just read the blog sometimes because it amuses me. Just wanted to see what the hubbub is about. Usual hijinks, a lot about nothing. More dumb and dumber nonsense. I guess once you loose the taste for stupid, stupid tastes bitter.
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     Aloisius - June 11 2008 @ 12:05 am Anthony, I want to hate you. I really do. But you're just so damn eloquent that all I can do is indulge in a little self-loathing for enjoying your show so much. I'm looking forward to your show on San Francisco. I hope you don't spend your entire time railing on Berkeley. Yeah there are vegans there. Some of them even managed to migrate into San Franciso. They are an easy target. Still, I'm hoping you restrain yourself just a little. I know you respect a few chefs here, so try not to screw our city over too badly, k?
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     emily - June 11 2008 @ 1:59 pm Anthony , are you aware that there is a website selling Anthony Bourdain ringtones? Are you sickened?? ARE YOU SICKENED??? lol
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     ~beth - June 11 2008 @ 2:54 pm I was glad to wish "Good riddance" to Dale. I'm curious to see your thoughts on the final three and ultimately the winner.
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     Don - June 11 2008 @ 3:16 pm story about Sam your friend from cooking school hit home...good show
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     Alex - June 11 2008 @ 3:46 pm Hawaii trip blows, not because of the food - ok some of the food, but you where so girly girly. Com'n, was it because you were getting royalties from food network for cook's tour. I don't hate you. I was hooked when I saw the Lebanon episode, my favorite in so many levels. Maybe I am looking for that "epiphany" feeling you used to express, like the roasted pork in Cuba or in Indonesia. I know you won't be able to encounter such things in every place you go, but I don't expect you too. But saying Hawaii was not such a bad thing....(added pyro show for cheesy measure)whaaaa!!?? I can't wait for next season, and look forward to Cambodia in the future. I help out at Chinese fast food in S. LA with mostly Cambodian staff. I will never say that their food is much like other neighboring cultures. Alex Happy that you quit someking, you did right?
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     scott acorn - June 12 2008 @ 9:20 am ok i am not a chef. i do love food, and am a good enough cook to pile weight on every chick i have ever dated. i watch alot of food related t.v. that doesnt make me an expert on anything. i do however know a thing or two about when it might be best to shut the %^$# up. when there are people trying to help you, might be a good time. i have dvr and had to back up the scene when dale tried to tell you what you would do if your line cooks "went off the reservation" that dale guy a %^$#. if i have learned one thing the key to success may only require two words. YES CHEF.
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     Kate - June 12 2008 @ 3:44 pm You're my hero. Marry me.
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     Pam Ronstadt - June 12 2008 @ 9:50 pm I can't believe, after being a bourdain devotee for years (before the other network even) that I just now found your blog- oh well, I don't really spend much time on the blogs. But, had to take a moment and let you know you kick $%# in all the right ways. So enjoy your writing style, which, in essence, is also your vocal style on TV. Look forward to reading on a semi regular basis!
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     griffith - June 12 2008 @ 11:37 pm Mr. Bourdain, Love your writing! Thanks for doing this blog. Please do an *entire* season in Japan.
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     SC - June 13 2008 @ 4:45 am In a strange way I cannot believe that you guest host for Top Chef. I know it is because you & Tom Colicchio go way back. There would have been a time in your less snarkier days where you would derided the concept of white-bread, middle cl***suburbanite kids trying to gain fame in the cooking world without all of the hard-knocks & humiliation that goes with being a chef. I think there would have been a time in your former life where you would have howled at the young suburbanite kids standing in the spotlight side by side, looking ridiculous in their big floppy hats, almost wetting themselves to see if the very, very sexy Indian lady would tell them "To Pack Their Knives & Go!". It is ironic that some of the best chefs would not be allowed to compete on Top Chef. From what I gather, the type of person who would normally enter that profession would be an immigrant (most likely illegal), someone who has done some time or a criminal in the making, or somebody from the working or lower cl&%$es, as well as other types on the fringes & other down & outs -- in other words; anti-Top Chef -- someone who couldn't p***the background checks or wouldn't want to be on a cooking competition show like that in the first place. Chef-Posers like the Spikes & Lisas may have their careers advance & have opportunities in the cooking world open up for them because they are on the show, while there are real chefs in the cooking world who don't get these opportunities & are more deserving. I am not a chef & my knowledge of that world only comes from watching your show & reading your books. I am a fan of Top Chef, but would like it to be really a Top Chef competition & not "Suburbanite White Kids With Attitude Who Can Cook" competition as it stands. Maybe because you are tight with Colicchio you could have more say with the casting. I hope I have not made you feel guilty or like a sellout. Despite my opinions & observations I do watch Top Chef.
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     SC - June 13 2008 @ 6:25 am I meant to say "more snarkier" instead of "less snarkier". I look like an idiot.
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     Matt - June 13 2008 @ 11:17 am Describing the Top Chef contestants as "Suburban White Kids With Attitude" is hilariously wrongheaded. You deride Spike as a Chef-Poser - but Spike trained at CIA, worked with Thomas Keller at Bouchon, with Gerard Boyer at the Michelin three star Chateau les Creyeres, and the NY Times four star Le Cirque and was Chef d'Cuisine at Mai House when it was rated as one of the 10 best new restaurants in New York by the Times before appearing on Top Chef. He didn't need the show to get him any opportunities - working with Keller alone will open tons of doors for him in the culinary world, but his other experiences basically mean he can write his own check. Not to knock Bourdain's bonafides (I love his books and use the Les Halles cookbook regularly, so I'm a fan), but Spike's got a higher level of culinary training and achieved more success than Anthony did at a similar age. Saying these guys aren't real chefs is ridiculous. One of the biggest reasons why I enjoy Top Chef is that the contestants are all legitimately excellent chefs in their own right and not just posers to trying to get into the restaurant world. Nearly every chef on the show has paid their dues already and achieved some measure of success in the industry in their own right.
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     SC - June 13 2008 @ 2:06 pm I don't really want to get into a pissing contest with others on Bourdain's message board. If other people want to deride my comments, I'm just going to let it go. I wasn't aware that Spike worked for Thomas Keller. I don't know Spike & never tasted his food. Spike is portrayed on the show as the George W. Bush of cooking. Despite all his advantages & connections, he comes across as forever the C student.
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     Robert - June 13 2008 @ 7:34 pm This was a great post! This may not be for you Tony...but I have a site thats devoted to travel but focuses on the Jet Set The URL is http://www.jetsetlife.tv let me know what you think.
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     SC - June 14 2008 @ 7:26 pm I really, really feel like an idiot now because I corrected "less snarkier" with "more snarkier", and I realized while doing other things that one doesn't use 'more' & 'er' together. If people are mocking me for my poor grammar & my idiotic correction as a result, then so be it, because I deserve it. Some of the teachers in the schools I attended growing up, which shall remain nameless, didn't teach the students the necessary things in life such as grammar & punctuation, & only gave the impression of giving one these 'keys' to society. After becoming painfully aware of my deficiencies in college, I buckled down to correct the problem but still on occasion, fourteen years later, have problems with past tense sequence, and not using 'more & 'er' together. I know what your thinking; excuses & hard-luck stories. My wife went to the Ivy League, however, & probably would be embarr&%$ed at my errors in grammar, punctuation, & proofreading. Wouldn't win 'Top Proofwriter' -- that is for sure! Tony, I am more than happy to sink back into obscurity. I really enjoy 'New Reservations' and look forward to the new episodes. Despite your obvious character flaws, which is actually far better to possess than the Machiavellian & subterranean character flaws which most people have & seems to be lacking in you; the way you look at other cultures & your humanity & respect towards them, I think, is more advanced than most people's.
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     SC - June 14 2008 @ 7:47 pm I hope you didn't find my attempt at a sincere compliment offensive. I debated whether to keep in the part about "your obvious flaws" & kept it in to offset any disgusting gushing & sycophantic effects that compliments have. I thought you might prefer a compliment with a semi-insult thrown in than a gushing one. I am going to sink back into obscurity.
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     red - June 15 2008 @ 9:27 am thank you
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     mirc - June 16 2008 @ 6:55 pm thank you mirc
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     Rachael - June 17 2008 @ 12:50 am Goddammit Tony, I'm sure you're busy with your "LIFE" or your "SHOW" but I'd just appreciate it if you stopped everything and blogged again: the new season of Next Food Network Star is on and I need your snark!
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     Allen - June 17 2008 @ 3:41 am you cant argue with bourdain, "crotch grabbing gangster genius" dale chose to be a superior individual instead of a great chef. and yeah dale was a better cook than lisa, many top chef contestants were, she cooked semi descent asian food. Her and dale have a lot in common except that he actually has roots in that cuisine.
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     Ana Stacia - June 17 2008 @ 1:08 pm At first I was shocked – I thought that Tom would have kept Dale. I then realized that it's always more dramatic when the chefs are at odds with each other. Lisa definitely added that flair. I pity anyone that has had to work with her. I am sure that Dale's scallops suffered because of her negativity. No excuses–right? I did enjoy seeing you step into Tom's shoes. I LOVE YOUR "No Reservations" series. I would like to see you go to Algeria.
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     Jesus Is Extravagant - June 17 2008 @ 1:56 pm -- bourdain - love your show, love you on top chef...now i've found you blog! the circle is complete. blessings gene
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     Sean - June 17 2008 @ 2:06 pm great post. that was a very entertaining episode. i was a big fan of dale, but he did choke. i am very happy for stephanie, hopefully top chef delivers another great season next year. keep up the good bloggin'.
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     mark hodges - June 17 2008 @ 6:07 pm I was enjoying your show on Polynesia, when Mr. Bourdain dropped the comment " the christian missionaries systematically destroyed the polynesian culture." Apparently Anthony is talking about the missionaries they didnt eat...as cannabalism and human sacrifice were very much part of their "culture"...I'm personally very glad that missionaries came to northern Europe and destroyed my forefathers culture who like the polynesians routinely killed babies, practiced human sacrifice and treated their woman like dirt...Tony should eat a little less and do a little more research before making sweeping generalizations..how about a few comments about the atheists like stalin, hitler,pol pot, lenin or brother mao? They destroyed more people in less than a century than a millienium of nasty christian missionaries. Tony, that was a pompous self rightteous statement, not worthy of a guy who is generally a cl***act...
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     Waleed - June 17 2008 @ 10:23 pm I have to say, I wish I had read this the day you posted it. When Dale got sent home, I spent the REST of the season wondering why in the %$#^ Lisa was in Dale's spot. But, you have to wonder...why was it just a single day's performance to judge who is Top Chef? Overall Lisa had to be one of the worst competitors, Dale one of the strongest. Yet Lisa was given a shot (a snowball's chance in hell I might add) at winning the competition. I think for that day, Dale did the worst. But as far as "Top Chef" goes, it should have been Dale/Stephanie/Richard standing for the final competition. That would have made the Finale much much better than an angry %$#^ with childlike control of her emotions who "got her way".
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     Tayva - June 18 2008 @ 1:13 am What sort of %$#@ would come up with BUTTERSCOTCH SCALLOPS? I've eaten-- and prefer some off-the-wall dishes... but the thought of the atrocious molestation of something as lovely as scallops... good gawd, almighty! Got any spare bleach, Tony? I want to pour it on the part of my brain that keeps trying to fathom such a dish.
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     Rebecca - June 18 2008 @ 10:38 pm Life is not fair. Work is definitely not fair. Why should Top Chef strive to be so much nicer than real life? We're not watching Disney Channel here. Win or lose, the participants are there to learn valuable lessons in a safer environment than the day to day grind. How well they learn those lessons determines how well they do in the pursuit of their craft. Far more important in the long run, if you ask me. It's part of human nature to develop intense opinions about who we like, who we don't. But realistically, the only thing a diner can judge about a chef is the food that shows up on his plate. It may be a sad fact, but we forget two important things: yes, it's all about the food and yes, it's all about the moment. I'm hungry and I'm fickle. What have you got?
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     sevgi - June 20 2008 @ 11:31 am thank you
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     Cola - June 20 2008 @ 4:50 pm Wow! People still commenting! I don't know where it's appropriate to bring this up (one could argue never, since it's a perfectly trivial request) but I'm looking for Anthony's email address. Is there no fan-box where I could send questions? I was watching his India episode this week and he made a p&%$ing reference to GTA, and as a gamer (game-o-phile?), it tickled me to no end. In fact, when I first reached the third island of GTAIV, I suddenly wondered what Tony would say about their rendition of New Jersey? That he seems to like games only encouraged me. Also, I saw you on Top Chef. It's so weird because I don't normally watch television, but this all came together during a brief visit with my mom wherein I watched TV with her. Heh.
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     Protea - June 20 2008 @ 8:18 pm WE'RE LOSING HIM!... We're losing him... Weeeee Tony... Mr. Bourdain, are you out there? Squeeze my hand as tightly as you can... if you are. That's what I thought; you need help. I was apparent some time ago, and now the situation blares at us... ME from every angle of light that p&%$es by your OVERTLY slimming physique. I could worry IF I were the party emotionally responsible... but I am noplace near New York. I ain't her. At any rate Whether it be the chef or the head hunter/cannibal in malaysia; the pill I'm going to recommend as an overcorrection for what VISITING your "new friends" has caused is this: http://www.bci.org/info/bcisites.htm take that and tell us all about your visions and nightmares. If it persists... well.Sameer is out there.
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     RaniRo - June 20 2008 @ 10:02 pm Send comments to Tony on the message boards. He checks them regulary. http://discussions.travelchannel.com/eve/forums/a/cfrm/f/1391945208
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     Ashley Danielle Long - June 21 2008 @ 2:50 am I have no idea where I should write this- so I am chosing to do it here. This has nothing to do with the blog- but I really don't know where else to write this. I have really gotten into the No Reservations show within the last month, and normally I am very "un-outgoing" with my food choices- choosing to stick with what I know I like and not venturing a step further into the unknown. But strangely enough, watching Anthony Bourdain try so many different foods from all over the world has whet my appetite for something different. Within this last week I have tried frog legs, muscles, squid, sushi, and various East-Indian inspired dishes. I have liked it all. So I guess I'm trying to say thank-you to Bourdain for opening my eyes to different types of food- without watching the show I wouldn't have been the least bit inspired :) Thanks Tony! ~Ashley Danielle Long
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     Cola - June 21 2008 @ 5:35 pm Thanks RaniRo! =D
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     Oddra - June 22 2008 @ 1:32 am Hi Tony! This is Oddra from Guatemala. This is one of those things where I really wish I had cared more about doing connections in my life, then it would be easier to get in touch with you directly. I`ve seen your show and as all the fans who commented on this same blog but in this case I want to invite you to come to Guatemala. You know, my friends and I have commented about your show many times and fo some reason they have this idea that youre an unreachable person and that theres no way you would ever accept an invitation this way... On the other hand, I left it to the benefit of the doubt, chance or destiny like it was determined by the mayan cosmovision. I personally invite you to come and join us here in Guate, its actually a nice time to come becuase we are in the middle of a crucial political and social transittion and the year 2012 approximates eagrly while we wait to confirm all of our ancestors prophecies in the middle of our social and international caos. Besides, Guate has amazing places you must see, like the Cuchumatanes, Xela, Antigua, Lake Atitlan, The Great Pyramids !!!! and you should not only see the folklore, the fusion of a conquered guate and the indigenous culture.... amazing, exciting and breathtaking, from the volcanoes to the lagoons, plus the food incldes de caribbean aphrodisiac foos to the diversity in the mayan food like the kak-iq... If you wish to come please contact me via email and I would be happy to arrange everyhing so you can go to places and have a nice experience with a bunch of guatemalan local girls and other good friends who you will definetly enjoy having a nice conversation with and drinking good Zacapa Centenario Rum!!!! (number one rum in the world) A big Chapin Hug! Oddra
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     NESTOR SOSA - June 23 2008 @ 1:08 pm Querido Tony, tu programa me parece fabuloso... espero que tengas un lugar donde te pudieramos escribir y entender los latinos, soy paraguayo... Cuando venis a Paraguay... llegaste hasta Argentina.. Abrazos desde Paraguay!!!
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     Oddra - June 23 2008 @ 10:25 pm so r u comming?
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     Nicholas H - June 24 2008 @ 10:43 am Hey Anthony; Please see my post in Past Imperfect/Future Shock on June 20th... I finished the book! I feel i can sum up everything you wrote in one word; AWESOME! I particularly like "My Manhattan" and "A life of crime". I too find myself clicking around organized crime gossip on the web and loving, more and more everyday, the city that I work, and play, in! Stage Deli, in my personal opinion is better than Katz. I didnt appreciate that pizza, one of my favorite food of all time (what i would order even on death row) only got one paragraph and not a single mention of what a JOKE and how diluted "original ray's" actually is. I now spend EVERY lunch hour i get traveling the city, constantly going back to your book for new ideas as where to go today... last week was les halles (INCREDIBLE STRIP steak, atmosphere, and service that wasnt TOO "take your napkins and excort you to the bathroom, open the stall door, and instruct you how to use the toilet"), yesterday was BD Bistro Moderne, and today is sushi samba! they should pay you for the advertizment. I completely agree with everything you've said and its truly incrediable someone can put exactly how i feel, think, and question I ask myself about everything around in to actual, written, words! keep up the good work anthony! I'd really like to hear back from you with any other suggestions you may have about dining in manhattan. thanks for your time! -Nick.
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     Cyn - June 24 2008 @ 2:18 pm Hey Anthony - as usual I'm in complete agreement w/ your POV. Dale messed up big. Lisa is defensive & too sensitive (probably a good chef but limited) & Spike I've despised from the 1st episode. Even politics may be too good for him. Everyone has bad days, in my estimation it's what you take from a setback that shows your true character. Thanks for the blog & I love No Reservations!
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     artnlit a.k.a. Bonnie - June 24 2008 @ 3:27 pm HAPPY BIRTHDAY, TONY!!!!! Yeah, I know it is tomorrow, but wanted to get my well wishes in on time. Hope you have a great day and like the Dead Boys shirt and Keith Richards shirt I gave you in Pittsburgh. Am seriously looking forward to the the new NR season - need something to get me out of the 'Rachel Ray Wins Emmy' nightmare that is upon us. Enjoy your day; will toast to you (again). Safe travels and much love, Bonnie (your filthy, f'ing p*rvert friend in Pgh.) Cheers!!
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     A - June 25 2008 @ 2:18 am If I may be so bold, I will take Lisa over Dale in my Fantasy Kitchen. Lisa was not Miss Sunshine, but I think the kitchen staff would function better with Lisa as a member than Dale. I can see them better able to give Lisa and her sour disposition a wide berth than Dale and his open derisiveness of people whom he feels are inferior to him, e.g., calling waiters a##holes, referring to other chefs as short-bus chefs, locker punching, crotch grabbing, etc. By the way, what exactly was Dale doing when he was supposed to be packing up and putting the pork belly in the refrigerator, flashing his nipples at Richard? Did he have that much to put away, that NOT putting the pork belly in the refrigerator went unnoticed?
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     june-baby - June 25 2008 @ 2:39 am Just wanted to say. HAPPY BIRTHDAY TONY, from one june-baby to another june-baby, my Birthday was on the 2nd. I hope you have a great Birthday. I can't wait for the new episodes of NR to air they can't get here fast enough. OMG, artnlit if RR gets an Emmy and Tony doesn't I will just scream. Once again Tony I raise my gl***and wish you a HAPPY BIRTHDAY.
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     tereza - June 25 2008 @ 4:29 pm Another June baby (mine's tomorrow) wishing you a very HAPPY BIRTHDAY, Tony. I hope you're celebrating with friends, family and your beautiful daughter. We can't wait for the new season... and maybe another cookbook someday? My Les Halles book is nice and grease spattered. I'll raise a toast to you tonight. Cheers!
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     Heather Hensler - June 25 2008 @ 10:41 pm Even though I'm pretty sure my comment will get lost among all the others, I do want to say that anthony bourdain, you are my hero, right now I just sat down to dinner, and your show is on, the episode where you are in vegas...and you have on a dead boys shirt. LOVE IT! I unfortunatly have been stuck in vegas for the past 10 days and have not too much to do besides swimming, tanning, and watching "No reservations" well the travel channel in general has been on majority of the time. Anywho, just wanted to let you know that I think you are amazing, and wish that one day you look into coming to Mammoth Lakes, Ca, not a very big town, but there are some gems to check out. ciao ciao
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     mirc - June 26 2008 @ 7:17 am Even though I'm pretty sure my comment will get lost among all the others, I do want to say that anthony bourdain, you are my hero, right now I just sat down to dinner, and your show is on, the episode where you are in vegas...and you have on a dead boys shirt. LOVE IT! I unfortunatly have been stuck in vegas for the past 10 days and have not too much to do besides swimming, tanning, and watching "No reservations" well the travel channel in general has been on majority of the time. Anywho, just wanted to let you know that I think you are amazing, and wish that one day you look into coming to Mammoth Lakes, Ca, not a very big town, but there are some gems to check out.
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     Canaille Supreme - June 26 2008 @ 9:31 am Happy Birthday, Anthony! Kinda late, I know... but what the hell... I don't want to say that you're my hero. I'm not that dumb, so relax, this is not a "O, my god, you wrote my life, dude!" kind of comment. I did read Kitchen Confidential though, and started Bone in the Neck (although I must say I won't read it, because it can't be as good). I did not start cooking or dreaming about being a chef after reading it. No way. But I do cook and I just realized what the Romanian Episode of No Reservations actually meant for you. I feel sick when I think that you had such a phony experience here. As a Romanian, I want to apologize for the treatment you got here. Can't wait for the next season! Maybe a book?
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     ipo - June 26 2008 @ 11:38 am Happy Birthday! We are waiting for a return to Romania next year. Every once in a while it's healthy to take a kick in the a$$ like you did to us. It's a saying: A kick in the a$$ is always a step forward!
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     Betty "Mixie" Braun - June 26 2008 @ 6:04 pm Hi,Tony;My first time commenting in a blog, but couldnt resist.Basically want to say NR is best show; Found you while channel surfing; so much of TV sucks these days, but NR caught my eye and am addicted now;I like listening to you speak;,You are entertaining, to say the least-thought provoking..etc. Gonna cut this short since am "techno-challenged" and not sure this will even get to you.Can say more later. And Happy Birthday to you,tho late,from another June baby,tho mine's June 6. Looking forward to new season! love ya Mixie
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     Anev - June 26 2008 @ 10:55 pm I'd say that I'm a good representative of the legion of 16-year-old Bourdain fans, and I think that your decision (which I only just saw, due to lack of cable) was just. I never liked Dale, anyway. I am eagerly awaiting the new season, and addicted to reruns! (As if you have time to read this!)
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     Chris - June 27 2008 @ 4:18 pm I am a huge Top Chef fan. It would suffice to say cooking reality fan in general. Thanks for your take on that episode, and the show in general. I enjoy watching you, and your insights on culture, as well as food. I turn 36 in a week, and always have a chuckle to myself when my friends tell me I like to eat weird things. In the Midwest it seems that goat cheese is considered odd. Top Chef, and shows like No Reservations inspire me to cook more, create more, and enjoy food in interesting settings. So, thanks you are truly one of my heroes.
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     Jeff - June 27 2008 @ 8:22 pm Long time, big time fan...first time comment maker. Is there a rebellion in the midst? After years of snarky, tongue-in-cheek comments against the likes of Rachel Ray and other celeb-chefs, is somebody trying to step up to the literary bully extraordinare? Travel Channel's America's Sweetheart, Samantha Brown, brings up "they'd never do this to Bourdain" in her recent promo commercials, but in her new Las Vegas episode, she calls him out; "Let's see Bourdain do this," she proclaims...of course, she's doing something like sitting in a giant martini gl***flinging her legs about. In her own way, I think she's trying to call him out, trying to establish her turf and not just be a sprinkle of parsley in Bourdain's vichyssoise. Actually, I'm just trying to stir the pot. Batman needs The Joker, etc., etc.. And while I always appreciate Bourdain commentary, shows and books, he needs a new victim.
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     Zep - June 29 2008 @ 11:56 am Hi Anthony. I really like the programme. I wish you ll one day come to our beutifull island of Malta. If you consider this, I would love o help you. I have been thinking of places really suitable for you superb programme. Thankx and keep it up
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     kami - June 29 2008 @ 5:15 pm anthony id like to write a book with you about obsession and primal food urges etc you have displayed a ( sexy, sale- able) running thread in print and on the small screen that is calling for a revamp and repositioning in current food culture dialogue wanna rock star the concept?
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     Jimmy - June 29 2008 @ 10:50 pm Come to Macon Georgia....or even just Georgia....Soul food and Allman Brothers
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     carlos torres - June 30 2008 @ 11:11 am Hello Please check the translations which are done to spanish The translators, do a reiterative mistake In english you say " the mussels were so sweet" or the "sirloin was sweet" But in spanish you must use "tasty" intead of sweet. Having a sweet mussel is horrible The seafood is not sweet, it is "tasty" In spanish it should be "sabroso or delicioso" Never "dulce" which is the literal ( and erroneous) translation of sweet. "Un filete dulce", that is horrible, to a filet that as a sweet taste, like sugar with filet. Or like sugar with mussels or sugar on to fresh oysters. In english, OK; the sweet oysters ( the oyster is so fresh, has an axcelent taste, "sweet" you say. But in spanish, no please Thank you and please check the translations Carlos from Santiago,Chile
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     Mixie Braun - June 30 2008 @ 7:49 pm Hi,Tony - only you could find plate techtonics in a sandwich (why tomatoes not on a po'boy)-in todays daytime New Orleans episode; I always loved science-not to point of nerdity tho,and art,-oh hell, I love it all-well except politics maybe;You crack me up with your comments thruout NR;this just example;I love it;For NYC street kid, you sure "speak well"; traveling must teach you a lot,but I think its because you read a lot-you love books;Some of my friends wont watch NR due to the freakin everything etc,but I knew there was more to you than that;and I am so right; I am so looking forward to new NR season. .....Later
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     Alena - June 30 2008 @ 8:28 pm Hi Tony, any suggestion in regards to the DVDs that would be playable in Europe? My mom loves the show, as do I of course,she visits every couple of months and does not watch anything else; ok...H on CSI is on the top of the list too:-), so I wanted to buy her some DVDs to watch when she goes back home, but even the UK amazon says Region 1 in m&%$ive letters. Any insight thoughts? And btw when are you planning to go to Prague? mmmmmm, some yummy foods there and a lot of fun! Thanks for a great show!
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     Mixie Braun - June 30 2008 @ 8:50 pm Hi,Tony-only you could find plate techtonics in a sandwich (why no tomatoes in a po'boy)in todays daytime New Orleans NR episode.Your comments on NR crack me up.This just an example.I love science-not to point of nerdity tho, and art-oh hell,I love it all;except politics maybe. It amazes me that a NYC street kid can be so well-spoken.I think, besides your travels, it's because you're so well read-you love books. Some of my friends wont watch NR because of all the freakin etc, but I knew there was more to you than that. I was so right.I am so looking forward to new NR season. (sorry if this is a dup-hope this gets to you this time-am so computer challenged) till later I hope....
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     oscar - July 02 2008 @ 1:10 pm Anthony: You have seen quite a few Latin American countries, and you missed the best one , CHILE!. There's even a Facebook cause in which thousands of persons have joined for you to come! When we will have the honour of having you here?
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     Jamie - July 02 2008 @ 2:44 pm Tony: I thought you were a sexy, sexy man - aaaaalllll along. But, when I heard the two sexiest words come out of your mouth on the London episode it took me to new levels of ecstacy...... Tom Waits. This is what we need to do. Visit a town in which Tom Waits is doing a show on his new tour, go there, eat, drink, eat, drink and go see a show. I promise you an episode for the ranks. I'm a fun girl whose p&%$ion is as such...cooking, Tom Waits and you. If you can handle an evening out with a hippie chick who is intelligent = funny, creative, uninhibited, hugs everybody and loves to eat, give me a buzz. Oh, episode idea....music festival food. I'm up for that, too. By the by, the episode where you get the reflexology done on your foot...laughed, laughed, laughed. Scary how accurate that %$#@ is, huh?
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     Georgegina - July 04 2008 @ 2:26 am I may be slow to go here, but I must tell you that the Romania show was pure television magic, my friend. Zamir is TV gold and I think that he should be a regular. Then, you and he could see the world a la Crosby and Hope. You two are cool and I want to hang out with you, if you are brave enough to enter the OC, that is. I can show you the culinary underbelly of Southern California. Yes.... there is a culinary culture in Orange County, California. Bring it on Bourdain.
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     jamie - July 04 2008 @ 1:33 pm I submitted my first blog on July 2nd and don't see it. Makes me wonder if it just didn't make the cut or if I did something wrong in sending it so... here's this one as a "test test".
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     stpineda - July 04 2008 @ 5:49 pm just the title of this post made me think of the unfortunate experience i had last night watching 'the next food network star'. never before have i seen such a startling display of mediocrity; i've watched six-year olds make pancakes with more grace, style, & finesse. and i was drunk at the time. hard to tell at times what was more pathetic: the contestants floundering about turning helpless raw ingredients into something i wouldn't wipe my $%#@ with--let alone allow near my mouth--or bobby flay & company acting as if the whole exercise wasn't a notch below steaming, poorly conceived, executed, & seasoned $%#@.
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     Tao Tao - July 06 2008 @ 7:18 am Dear Mr Bourdain, We are a group of students from Raffles Junior College, Singapore. We are currently working on a project on food and culture, which is in great relation to the journey you made in No Reservations. We would like to seek your expertise and experience in local food and cultural shows and will be deeply grateful if you can help us by doing an online interview. Please contact us at project.foodandculture@gmail.com. Thank you very much! Rachel Chin Isis Lim Sun Yiyue Tao Tao
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     Carmen - July 07 2008 @ 12:57 am My husband and I love Anthony Bourdain. Mr.Bourdain you are a great person, and I want to thank you for being real. You have inspire me to go to chef school and become a chef. We love your show, and watching you.
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     Annonymous - July 08 2008 @ 1:13 am You are completely right... Judges judge based on the present, not the past.... But what frickin baffles me is... Did he f!@#in taste the scallops.... At first when he presented the dish, I thought, "O wow, here is something creative and might taste very good..".. My &%$umption was that it might be a play on sweet and spicy taste... But man was I wrong... Okay, now his dish might have been bad, what about, in general, all the other bad dishes.. What the hell are these chefs thinking when they are serving some of the food.... Because Dale's scallops were not the only bad thing served that episode or that series... How the hell can you be making terrible food in such an atmosphere and place... There is no excuse...
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     Jimm Y - July 08 2008 @ 11:31 am My ultimate fandom Anthony, Perhaps it was the Bravo channel's editing that got the viewers confused about the situation. Perhaps the show relies too much on drama and not enough attention on what exactly goes on in the kitchen. Because from what I gather from little tidbits of participant interviews on the show, they always consider himself a 'one trick pony', and that once he's out of his comfort zone he often fails. And though the show may lead you to think otherwise, the results seem quite consistent with their remarks, that Dale goes haywire when cooking anything other than Asian cuisine. That is my main complaint about the show, Mr. Bourdain. It is that the viewer doesn't really get to see what exactly is going on. And I refuse to believe that it's just the way it is because 'it is television'. Perhaps things like this happen because the producers and editors ONLY treat it as television, and not about the cooks. And don't tell me that it cannot be done. I've seen UK's own Gordon Ramsay's Kitchen Nightmare series, and they had it down. They showed how businesses are run, how certain business practices are doomed to fail, and why the dishes aren't prepared correctly. They goto great details about the dishes and why the poultry was dry, the scallops were uncooked and courses weren't being served on time due to lack of structure. Why can't we have something like that? You yourself was able to do something like that as well, Mr. Bourdain, during 'Into the Fire' episodes where you explained little things such as Mise En Plas, and how each order tickets could get really confusing. In Top Chef you'd get to hear these technical things for 4 seconds, if we're lucky. And rest of it is just contestants being stressed. Zoomed in their face, sweating, yelling. That's it. If I remember correctly, Mr. Bourdain left the food network mainly because their main focal point was not on food and the kitchen but more on commercial products and everything but. But it seems to me that the Top Chef series seems to fall under that category as well. I mean, a little product endorcement every now and then is inevitable. But the way they purely focus on the drama and skimming down on techniques of cooking and how kitchens are organized gives me the impression that the producers and editors of the show doesn't show much interest in this genre, and are treating it like a regular reality show. And I say this because I find it surprising to find out that out of all else, Anthony Bourdain wouldn't let himself stoop down to that level, but is participating in it. You may argue that Top chef 'IS' a reality show and in order to get the ratings, it cannot be avoided. But what about your show No Reservations? Or in each different networks you can just change your work philosophy without blinking?
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     Sandra - July 12 2008 @ 9:21 pm Hey, Tony Baloney! My kids and I really love your "No Reservations" features and the narrative of pretty much each segment on tape. Here's one: Ever considered touring/visiting Latvija (a former "republic" of the USSR)? You would meet up with so many gracious, kind and hard-working folks, many of whom had lived through the dying days of Stalin, Lenin, Kruschev, etc. There are stories to be told, life-styles to watch, and most importantly, wonderful receipes that, although they take a lot of time to prepare, are utterly awesome and rewarding. Plus, and you might like this, we love our Latvian beer. It's not the lowly American sort of beer, but something that you can find pleasing to the palate and at the end of the day, stumble your way back (reasonably) to your dwelling. Vodka is a must as chasers go. Check out Latvija (its correct spelling is with the "j"). You'd have a blast, and then on the other hand find very somber cultural issues from the past that still exist today. But mainly the food. Think quail, home-made bacon rolls, Baltic fish chowder, stuffed beef roulades, beef and beer stew, lamb-turnip stew, karashas and honey cake, to name a few. Latvija has not been known to garner spicy foods; rather, more bland in taste, but sure to please a hungry person. I also have the "Zamir" type "loyal meet and greet" folks to make this a good experience. There it is.
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     kaiskeebeat - July 13 2008 @ 7:39 pm Hi! Dont know if you read your comments but let me tell you, I'm a big fan! I get excited everytime I see your show on or see you on Top Chef. Anyway, like Dale, I am a Filipino. Can I just say that although I am proud that Dale is a Filipno too, his Halo-Halo was a bit disappointing. He could've gone real Filipino on that dessert!!
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     Mike Laba | Toronto Unplugged - July 14 2008 @ 2:11 pm Wow...a lot of comments - obviously some opinions. Everyone F's up a new (or existing) dish...I guess it just comes down to when you F it up. In Dale's case...the wrong time. Love the show and just finished reading Kitchen Confidential. Great work. Beers are on me next time you're in Toronto.
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     Renie - July 30 2008 @ 4:08 am Good gravy, so much hostility you have to deal with! Just showing up on TV and opening your mouth unleashes a torrent of internet animosity- Where's the glamour in that? Your fancy hotel and turn-down service? Bottom line: I saw that episode and thought "WOW, that dish looks NASTY. He should go home for serving a putrid dish." I understood the simplicity of the decision! People need to chill out. Maybe read a book or stop getting mad and abusing the privelage of the web to vent. They COULD be watching men and women doing horrible things. FAR more productive, and there might even be butterscotch involved!
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     I only saw Jay Bennett once, shorty after the Wilco documentary. He was touring with Ed Burch and made a stop at TT the Bear's place in Cambridge, one of my favorite venues. I wasn't expecting much, since I hadn't seen the movie and had only second-hand knowledge of his relationship with Wilco. What I did know was that I loved Yankee Hotel Foxtrot and liked a lot of Summerteeth, so I was curious to see what he would do.

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     medyum - July 06 2009 @ 11:49 am

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     The first time I tried scallops was in Capiz, Philippines where it was served steamed, still on the shell and it was soooo gooood!

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     film database - August 01 2009 @ 11:30 am

     Yes, this line cook can say that it would be a grave mistake. Sometimes a bad screwup is worse than a couple of children. Kudos from Texas, Tony. Hope you make it back here for a few days' meat oversmoked not!

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     medyum - August 11 2009 @ 1:14 pm

     There is reason why besides Henckels Knives, stainless cookware and whole spices - the MOST important thing in any of my kitchens is a utensil container with no less than 50 spoons. Taste the food! If I ever see one of my line cooks TRY to serve a sauce without tasting - they can expect to wear it! Anyway a wild boar (soon to be happy and on a hickory camp fire spit) out in the woods is calling my name and I can't think about extractions, emulsions, infusions, and crap like that; It's Glad time!

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     sexfunporngirls - September 10 2009 @ 8:18 pm

     Why should Top Chef strive to be so much nicer than real life? We're not watching Disney Channel here. Win or lose, the participants are there to learn valuable lessons in a safer environment than the day to day grind. How well they learn those lessons determines how well they do in the pursuit of their craft. Far more important in the long run, if you ask me. It's part of human nature to develop intense opinions about who we like, who we don't. But realistically, the only thing a diner can judge about a chef is the food that shows up on his plate. It may be a sad fact, but we forget two important things: yes, it's all about the food and yes, it's all about the moment. I'm hungry and I'm fickle. What have you got?

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     oyunlar - September 12 2009 @ 6:57 pm

     All it takes is a look at Richard to see how a good chef with a big ego can keep himself and his attitude in check. Lisa's absolutely obnoxious and maybe on the whole should've gone before Dale, but this last week with the two of them standing so indignantly in front of you with their arms crossed,

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