Kitchen Confidential By Anthony Bourdain is an engaging chronicle of the author's life in the culinary industry. The book suggests that the very life of working in a professional kitchen is a high-adrenaline, cutthroat, drug-fueled environment pervaded by ambition, profanity, fiery tempers, and a sense of camaraderie that often serves as an antidote to the daily chaos. The book is divided into 15 chapters, each detailing another part of Bourdain's journey in the kitchen.
Chapter 1: The Loaded Potato
In this chapter, Bourdain dives into his kitchen experience as a fledgling in the early 70s. He recounts how it was a sink-or-swim world of extreme harassment and lies and how, nonetheless, he learned some very valuable lessons, from how to properly cleave a potato to the importance of back-of-house gossip. The chapter culminates in a vivid description of a prep cook, Levi, who used to meticulously skin each potato with a knife and boulevard it down the line. He stands as an example of how veterans in the kitchen earn the respect of their young apprentice co-workers.
Chapter 2: Professional Systems:
Bourdain delves into the peculiar rhythm of a professional kitchen, as well as the professional and personal behavior expected from him. He recounts his shrimp-shucking skills and how the linesmen called him a "shrimp slut" as a term of endearment for his talents. He also learns the importance of team-work, showing up early, and staying late, no matter what. Throughout this chapter, Bourdain highlights the socio-economical hierarchy of the kitchen, and how work had to be done exactly according to the chain of command.
Chapter 3: A Rookies Survival Guide
This chapter contains the essential lessons one needs to survive in a professional kitchen; from mastering the various kitchen equipment, finding the best ingredients, to keeping a cool head under extreme duress are discussed by Bourdain. He starts off this chapter by recounting how one must have an understanding of the way the kitchen works and gain the respect of the chefs, sous-chefs, and line-cooks. He emphasizes that everything in the kitchen, from ingredients to fire, must be respected.
Chapter 4: Cuisine & Culture
Bourdain reveals to the reader the culture of the kitchen and of the image that the cook or chef has within it. He emphasizes the importance of organization, discipline, a strict etiquette code, and a total devotion to the craft. This chapter lets the reader into the thought process of a professional chef and is a great tool for illustrating the importance of culture in the kitchen. Bourdain, being a professional cook himself, provides the reader with insight on how to display the respect and respectability expected of professionals.
Chapter 5: Cooking, Eating & Drinking
In this chapter, Bourdain discloses his stance on the mentality of the way people eat and the important role it plays in the kitchen. He documents that meals are no longer just sustenance; they are an experience that can be savored and enjoyed. He also provides the reader with an insider’s look into the kitchen’s jargon, giving examples of how cooks use colorful language while cooking and drinking. The chapter ends with a reminder that there’s no substitution for hard work and respect in the kitchen.
Chapter 6: Learning from Experience
Bourdain recounts his experiences as a professional cook and sous-chef. He emphasizes that the culinary industry is ever-changing with each new chef and each new restaurant. He reveals to the reader the true spirit of being a professional cook and challenges the reader with a reminder that there’s no replacement for experience. He advises the reader to pay attention to all subsequent chefs and learn as much as possible from them in order to become a better and more competent cook.
Chapter 7: The Good, the Bad & the Ugly
Bourdain details the various moments of his career that weren’t necessarily pleasant or fun, but were necessary to his growth as a professional cook. He passionately discusses the “line” and how it keeps an orderly environment in the kitchen by involving the strategic placement of specific cooks doing specific tasks. He also narrates how he handled confrontations with chefs and line-cooks' mistakes. This chapter attempts to provide a lesson about how to deal with problems on the line in a professional and respectful manner.
Chapter 8: Cooking, Eating & Drinking, Elsewhere
In this chapter, Bourdain introduces the reader to the food and culture of food outside of the United States. He recounts how his outlook changed after he ate at a prostitute-owned restaurant in Thailand and how he learned that the more you try, the more you learn. He does a great job of explaining the various ways of cooking, eating, and drinking around the world, and the lessons he learned about respecting the culture of others.
Overall, Kitchen Confidential is an excellent firsthand look into the culinary industry, and the lessons learned from Bourdain's journey on the road to becoming a professional chef. He intertwines stories of his personal experiences, food culture, and the life of a professional cook throughout the 15 chapters of the narrative. Whether you're looking to get into the industry as a professional or aspiring cook, or just enjoy reading about Bourdain’s success in his career, this book is sure to captivate.
