You know who bad boy chef, author, and TV host Anthony Bourdain reminds me of? David Strathairn. Not getting it? Let me me explain. Like Bourdain, actor Strathairn is a gray haired, talented, creative professional with moderate name recognition outside of a weirdly devoted female fan base. They’re both talented, for sure, and make a good living. But ask the next guy in a Hawks jersey walking down the street who they are and you’re likely to get a blank stare. Ask 50% of the women I work with, and you’ll get swoons.
That being said, not everyone coming in for the Bourdain’s new book, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, will be a super fan. You will also have casual foodies who saw the book displayed in a book store or featured in a magazine or on TV. Here some other tales out of cooking school that those readers and feeders can sink their teeth into.
Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford
Sometimes, it’s ok to meet your heroes. Journalist Buford’s admiration for Crocs-sporting celebrity chef Mario Batali leads him to working on the lines at Batalis’s restaurants and traveling to Europe to apprentice with authentic regional chefs.
The Hunger: A Story of Food, Desire, and Ambition by John DeLucie
DeLucie quit his job in finance, took a 10-week cooking class, and sauteed his way through New York’s kitchens until he ended up serving the celebrities when he opened The Waverly Inn with Vanity Fair editor Graydon Carter.
The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World’s Most Famous Cooking School by Kathleen Flinn
When 36-six-year-old middle manager Flinn is downsized, she buys a ticket to Paris and enrolls in Le Cordon Bleu. A fish out of sparkling water, Flinn vows not to let the hard work, competitive classmates, or poor understanding of the language stand in her way.
The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman
Could this book be any chefier? Part One: Ruhlman observes the Certified Master Chef exam at the Culinary Institute of America. Part Two: He works for pre-Iron Chef Michael Symon in Cleveland. Part Three: He works for Thomas Keller, proprietor and chef of Napa Valley’s French Laundry. It’s like interning on Mt. Olympus.
The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef by Marco Pierre White
Breaking rules, plates, and egos along the way, White made history as the most decorated chef in the UK and the youngest ever to win three Michelin stars. Some say he makes Gordon Ramsay look like Emily Post.
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