Kitchen Confidential
by Anthony Bourdain

His experiences as a cook and chef at many restaurants in Manhattan. I was surprised that cooks in fancy restaurants work as fast as short-order cooks in diners. The process is chaotic. The job of chef seems to be a logistical nightmare of planning menus, ordering supplies, meat and produce, managing staff, expediting, and working long hours. He burned the candle at both ends using heroine, cocaine, alcohol, tobacco, and other drugs. Very informative. Unfortunately, a lot of it is written in French.

Year Read: 2011


Back to Libertarian Essays by Roy Halliday
Back to Nonfiction Book Notes
Back to Fiction Book Notes
Back to Book Notes by Author

This page was last updated on October 23, 2011.
This site is maintained by Roy Halliday. If you have any comments or suggestions, please send them to royhalliday@mindspring.com.