Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)

Haven't finish yet. However, fantastic read. If one is familiar with the authors speak patterns (i.e. watch "No Reservations" and listened to him talk), and reads the books as if Anthony is saying it you, its phenomenal. Insightful, encouraging. Entertaining. A fantastic story. Ill admit, if you eat out regularly, and are blind to reality, might not want to grab a copy, it may ruin a lot for you. However, if you live reality, and simply enjoy a good story, from one of the few "real ones", read it.

The first time I read 'Kitchen Confidential,' I was a student at my alma mater, learning Culinary Arts to become a chef. At first read, I was intrigued, shocked, and in wonderment all at the same time. Bourdain's vivid and colorful details of his culinary adventures and misadventures scared me a bit. It made me slightly wonder if I truly knew of the potential fallout that could come from a career in this field. In addition, even though I believed him to be truthful, I also thought he was perhaps exaggerating a bit on some of the debauched and seemingly unreal goings on in the kitchens he had worked in. Now, after having been a chef myself, having worked in multiple kitchens of all caliber in all four coasts of the United States, having worked with multitudes of kitchen associates and many other chefs, I know first hand of Bourdain's perspective and insight. I can tell you with certainty that it's all true. Yes, all true: every sordid, scandalous, wonderful, funny, creative, and amazing bit of it. This book is the culinary life. It's the life we chose, the life we love, and it's also the life that leaves us with literal and figurative scars that will never heal. We love the kitchen and although it loves us back, it also instilled in us some painful, loaded, duplicitous lessons. Lessons which I myself is still finding useful to this day. After learning of Bourdain's shocking suicide three weeks ago on June 8th, I decided to get a new copy of 'Kitchen Confidential.' It had been some fifteen years since I last read it, and I wanted to remember him for the wonderful voice he gave to us certifiable crazy kitchen warriors and culinary ninjas. Us warriors who love food, and us ninjas who have accepted our punishing, culinary fates. I also decided to read it again because I had the pleasure of meeting Anthony Bourdain twice in my life - on the second occasion, I had the honor of cooking for him. Both times, he was as funny, charming, and brilliant as many know him to be from his culinary travel TV shows. Reading the book this second time around made me remember and reminisce how wonderful both of my encounters with him had been. If you're a chef, or a culinary student, I have a feeling I don't need to convince you to buy and read this book. Bourdain's account of his time in the kitchen is our reality, and you know it first hand so you'll relate. If you're a "foodie" (I truly despise this word) or someone who genuinely admires the art of culinary, you'll get a kick out of this book, because you'll feel the sweat, blood, and tears we suffer to creatively feed you and the masses. If you're an ordinary person who simply eats to live, or perhaps you once caught an episode of one of Anthony Bourdain's four television shows over the years, but you don’t really see the reason for all the fuss, you need this book more than anyone else. Unless you're squeamish, a prude, snobbish, or a pretentious person, you'll love 'Kitchen Confidential.' If you are indeed within the third category of people I described, and you open your mind, I guarantee you that you'll fall in love with Anthony Bourdain like we all have and see what all the fuss is that we keep lamenting about. Needless to say, I highly recommend this book. Read it once, read it twice, read it multiple times. You'll be wiser for it. Yes of course, some of the details such as the use of Fax machines to send resumes, the food ordering processes, hiring practices, food safety guidelines, and a couple other things are outdated and no longer relevant by today's Culinary Arts standards. Nevertheless, what remains, remains valid and rings true to this day. This memoir is a solid one. 5-Stars.

Great book

I cook at home, enjoy food, and worked as a prep chef at a chowder house for two years. I have some foray into the world that Anthony Bourdain details in this book, but by no means am I a chef. Despite this, the book was highly entertaining and a good read. My eyes were glued to the pages. I found that my limited experience as a prep chef and dishwasher was highly relatable to what Bourdain details in this book. Mind you, I worked in a chowder house in 2017 so a lot that's in this book still applies today. Bourdain provides a shocking, raw outlook on his career in the kitchen. You don't have to be a chef to read this book and be captivated. Just like his other works, he proves to us that food is more than just fuel. Give it a shot. Also the book came in great quality/condition.

Anthony Bourdain didn't just write a memoir; he dropped a grenade into the pristine image of the professional kitchen and watched the shrapnel fly. Even years after its initial release, the Updated Edition of Kitchen Confidential remains the gold standard for food writing—part pirate manifesto, part cautionary tale, and entirely addictive.

Fantastic book! I had to Google many of the dishes and names of food items. But I lesrned so much.

Reading this book felt like sitting down with a brutally honest, slightly tipsy friend who’s lived through it all and has the scars to prove it. Bourdain’s writing is razor-sharp, dripping with sarcasm, but also layered with a deep respect for the craft of cooking and the people who dedicate their lives to it. He doesn’t shy away from the darker side of the culinary world—drug abuse, toxic kitchen culture, and grueling hours are all laid bare—but he does it in a way that never feels gratuitous. Instead, it feels like he’s letting you in on a secret club, one you’re both fascinated by and slightly terrified to join. What I loved most about this book was how alive it felt. Bourdain captures the energy, chaos, and artistry of kitchen life in a way that made me feel like I could hear the clanging pans and smell the garlic sizzling in olive oil. His anecdotes are wild and often hilarious—like his first oyster experience or the antics of eccentric chefs he’s worked with—but there’s also a poignant honesty when he reflects on his personal struggles and growth over the years. The updated edition adds an extra layer of depth, as Bourdain reflects on how his life and career evolved after the original book became a surprise hit. It’s clear he wasn’t just a chef or a writer—he was a storyteller, one who could make you laugh, cringe, and think, sometimes all in the same paragraph.

I've cooked in high and low end restaurants for 20 years, and this book is a window into the genuis yet depraved minds of the people that work there.

Llego en buen estado, un libro súper bueno y recomendado, puede tardar en atraparte, pero después es súper ligero

The book was as described and i loved it

Super klasses Buch, das den Job in der Küche super beschreibt mit etwas Humor.

OUI, CHEF... D'OEUVRE ! Je répète : Chef d'oeuvre linguistique ! (en anglais) Il savait autant jouer du stylo que du couteau de cuisine cet homme-là. Chapeau l'artiste ! Parti trop tôt...

Besides the damaged cover, everything else was just fine. A great book for anyone interested in the culinary world!