Bourdain entertains and educates with his exotic tales of travel and lessons learned from the kitchen trenches. He shares his passion on topics ranging from "Great Cuisines: The Common Thread" to the celebrity chef phenomenon and the culture of cooking. He also imparts his drill-sergeant approach to running a kitchen, which he shared with the Harvard Business Review Magazine, in "Management by Fire: A Conversation With Chef Anthony Bourdain." "The fantastic mix of order and chaos," he says, "demands a rigid hierarchy and a sacrosanct code of conduct, where punctuality, loyalty, teamwork and discipline are key to producing consistently good food."
His exposé of New York restaurants, Don’t Eat Before Reading This, published in The New Yorker Magazine
In late 2000, Bourdain set out to eat his way across the globe, looking for, as he puts it, kicks, thrills, epiphanies and the "perfect meal." The book, A Cook's Tour: Global Adventures in Extreme Cuisines
Bourdain is a contributing authority for Food Arts Magazine. His novels include The Bobby Gold Stories: A Novel, Bone in the Throat and Gone Bamboo. His work has appeared in such publications as The New Yorker, Gourmet Magazine
His latest book, The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones, is a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures.
Anthony Bourdain was born in New York City in 1956. After two misspent years at Vassar College, he attended the Culinary Institute of America in Hyde Park, followed by nearly three decades of working in professional kitchens. He lives — and will always live — in New York City.
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