Book Review: Adventures in the Culinary Underbelly
Never again will I order fish on a Monday, as it’s most likely not fresh, or ask for my steak well done, as they’ll scrap the ends of the meat. Anthony Bourdain’s Kitchen Confidential: Adventures in the Culinary Underbelly is a real eye opener and quick read over Passover vacation, a holiday where many of us enjoy delicious catered food from restaurants; do we ever really think about what is going on behind kitchen doors, though? In his memoir, Bourdain doesn’t hold back, revealing the many secrets of the food industry; he does so as he reflects on his years of experience in the restaurant business. He provides plenty of tips and important pieces of information. The following are some of my favorites:
1) Be polite to your waiter or waitress, as they could potentially save you from a bad ordering decision (if they like you).
2) Tuesdays and Thursdays are the best days to order fish.
3) Good restaurants are clean, busy, and have cooks and waiters that are well dressed.
4) When you see the word “vinaigrette” on a food menu, the food is being preserved or disguised.
5) Brunch menus are usually made up of leftover food.
These 5 are just a few of the many pieces of advice Bourdain shares. In addition to this, he speaks about his job interviews gone wrong, adding humor to his memoir and teaching important life lessons; this includes the importance of a good work ethic and a positive attitude. Point being, this book is lighthearted and funny, yet serious, revealing important truths and teaching life lessons for all ages. It’s a great read!