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Anthony Bourdain is the snarky, chain-smoking, profanity-spewing host of No Reservations on the Travel Channel. On his show Bourdain visits exotic locations in search of the unique local and ethnic foods that define the locations he visits. These visits often involve frequent overindulgences of alcohol and food in establishments that won’t be found on most tourist brochures. I have been watching Bourdain since his show, A Cook’s Tour, on The Food Network. I love his cocky, self-deprecating style and his constant ridicule of celebrity chefs like Emeril, Bobby Flay, and Rachel Ray.

Bourdain is also a writer and has written three books to date. I recently purchased Kitchen Confidential as a beach-read during my last vacation. Kitchen Confidential is a tell-all tale of a man on his self-indulgent, drug-addled journey through the “culinary underbelly” of American restaurants. Bourdain explains how the culinary profession attracts the deviant into its ranks and he illustrates how he fits the mold perfectly. He also discusses the important role that minorities play in the food service industry and the camaraderie that restaurant workers share. You will learn about the overwhelming risks involved in the restaurant business including staffing, menu creation, food costs, and problems with suppliers.

Kitchen Confidential is a wonderfully unique tale of a man finding his calling. It is sometimes painful to read the disastrous career decisions he makes but in the end he survives and even finds success. This book isn’t going to appeal to everyone but I recommend Kitchen Confidential: Adventures in the Culinary Underbelly to anyone who considers themselves a foodie, is considering opening a restaurant, or pursuing a career in the restaurant industry.

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