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Confessions From A Dark Kitchen
on 21 November 2000
Anthony Bourdain, Executive Chef at Les Halles, New York, has written far more than yet another memoir. Within these pages you will find humour, tragedy, pathos, engaging wit and attention gripping story telling ability. Oh yes, and horror! Never before has the lid been fully lifted from the bubbling cauldron of a professional kitchen to reveal to a hitherto unsuspecting public the full contents therein. Drugs, sex, rock'n'roll and much worse in the sort of excesses which put Fellini and Ken Russell to shame! Gasp at the incredulous characters who appear, sometimes occasionally, in Mr Bourdain's kitchens. Be afraid - be very afraid - as Mr Bourdain tells us all those little tricks of the trade which go on behind closed - or swinging - doors. Having attended catering college and started a career as Sous Chef many years ago I admit that some of these tricks are fairly common knowledge. But there are still tales here which grabbed my attention and made me vow never to go near certain restaurants again! Being based in America gives this book a certain distance - the sort of 'it couldn't happen over here' attitude which predated the arrival of McDonalds - and eccentricity which may deter many from buying it. Their loss. They will be missing out on one of this year's surprise successes, one of the most entertaining food books on the market and the sort of brutal reality that seems to have been lost in this country. Quite possibly, though, it is not lost but just hidden under a glutinous sauce of celebrity chef and Deliaism!