Anthony Bourdain perhaps more than anyone else on earth can lay claim to the invention of the ‘celebrity chef’. In this Sydney Writers’ Festival session he tells Jill Dupleix about his no-holds-barred journey into the culinary underworld. Anthony Bourdain is the author of the mega-bestsellers ‘Kitchen Confidential’, ‘A Cook’s Tour’, ‘Anthony Bourdain’s Les Halles Cookbook’ and ‘Medium Raw’. His writing has appeared in ‘The Times’, ‘The New York Times’, ‘The Observer’, ‘The Face’, and ‘Scotland on Sunday’. He is an ongoing contributor and authority for ‘Food Arts’ magazine. He is also the host of the Emmy Award-winning television show ‘No Reservations’.
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AA Gill and Anthony Bourdain both love words almost as much as they love food, and neither hesitates to use them as weapons in their culinary quest for satisfaction, if not perfection. In this feisty conversation at the Sydney Writers’ Festival, they talk to restauranteur Tony Bilson about trends in dining culture over the years and the changes they’ve loved and loathed.
Presented by Sydney Writers’ Festival 2011
Anthony Bourdain is an author, world traveler, insane eater and a punk rock aficionado. He was attracted to sinister and angry music at an early age, but it was when he discovered The Stooges that his “downward spiral” began. The outspoken TV personality shares favorites from his formative years and more as part of his Guest DJ set. Anthony is the host of the TV show No Reservations on the Travel Channel and a bestselling author. His latest book is Medium Raw.
Ten years ago, professional chef and sharp-edged raconteur Anthony Bourdain took out his literary boning knife and went to work on the hidden world of the professional kitchen.
His bestselling “Kitchen Confidential” told wild stories – way out of school – of sex, drugs and scary hygiene in the realm of the tony restaurant and haute cuisine.
Then Bourdain went big. Book after book, and a big TV show – “Anthony Bourdain: No Reservations” — that took his wicked wit and eye all over the world.
Now he’s looking back. Still tough.