![]() For me, the true value of this book is learning about what it takes to be a cook. I could care less about those nuggets of culinary and restaurant wisdom. That bread on your table? It may have been leftover from the previous customers. Many people over the past couple decades have read this book and taken away what NOT to do when patronizing a restaurant. It’s almost like sitting down with Tony for a late night beer at his favorite old Manhattan haunt (now defunct), Siberia Bar. So while I could not relate to every part of this book, Bourdain’s straightforward style – his “Kitchenese” as he calls it, or the secret language of cooks – invites you into his world. The closest I’ve come to working in a real commercial kitchen was as a “ Sandwich Artist” at Subway and as a service deli employee at a grocery store. Meanwhile, this book waited for me, aging like a fine wine. I rewatched multiple seasons of Parts Unknown. When the pandemic hit and my wanderlust for travel came to a screeching halt, I vicariously traveled through Bourdain. For years I felt I had already read the book because I had vicariously experienced it through him. ![]() We were backpacking across Europe, hostel to hostel, indulging in some of the best food, culture, and history we had experienced to that point in life. ![]() One of my best friends had put me onto this guy in 2010. ![]()
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