For the What’s In a Name 6 Challenge: Kitchen
SO good! and why did it take me over two months to work my way through this? Dunno. But that’s OK. It is a great book for setting down and coming back to at a later time with no feel of annoying detrimental interruption.
I can always tell when a person doesn’t watch TV when they claim they have never heard of Anthony Bourdain. I could understand if someone doesn’t like him but if you *do* like him, why haven’t you read this book yet? It’s just fascinating. And fun. And bat shit crazy!
No way my personality could ever lead me to a career as a chef. Now, I loved LOVED working in the restaurant* biz and I can legitimately claim to have worked in the trenches – hospitality side and kitchen side as well as at the corporate level watching the whole thing operate from the ‘upstairs’ view and I do get how people can love the industry. But it is hard work.
So a big thank you to Bourdain for deciding to write this book. Thank you for the eye-opening adventures, the advice on careers and how/when to choose a restaurant or a knife to buy, and for the encouragement to eat and appreciate food.
One crazy lovely sentence:
“I’m a bony whippet-thin, gristly, tendony strip of humanity, and after weeks running up and down the steps at Teatro from prep kitchen to a la carte kitchen – like some hyperactive forest ranger, always trying to put out brush fires to avoid actual conflagerations – I looked as if I’d been breathing pure crack in some VC tiger cage for the last ten years.”
Rating: Four slices of pie. With lots of alcohol-laden whipped cream. REAL whipped cream not the fake crap in a tub. Just put your metal mixing bowl in the freezer with the whippers for a few minutes till appropriately chilled, then pour in heavy cream and set to whip on your fancy* colored KitchenAid, drizzle some bourbon in and dollop from a big spoon onto that piece of pie. Those four slices of pie. I don’t care what kind of pie.
My KitchenAid is white, thankyouverymuch. And I use it almost exclusively for whipped cream.
* My very first job, age 15, was Hostess at Red Lobster and I continued to work there summers during college. I also worked at the corporate offices Houlihans. Best job I’ve ever had.
** Thank you to everyone who wished me a Happy Lobster Day! Apparently, June 15 has been designated such and I hope to be better prepared for it next year.