Summary of Anthony Bourdain's Medium Raw

Everest Media

Description

Please note: This is a companion version & not the original book.
Sample Book Insights:
#1 When I wrote Kitchen Confidential, I was supremely naive about many things, such as the fact that people seemed to love chefs on the Food Network. I took it as an article of faith that chefs were unlovable.
#2 I was working on a book that made fun of the Food Network, and I was invited to appear on several shows. I was still cooking every day and night, but I was beginning to suspect that my book would be a fluke.
#3 I had assumed my involvement with television would last no longer than the time it took me to write the book. But the show was picked up for a second season. I grew to like this life - traveling the globe in search of food and kicks.
#4 I had become seduced by the world and the freedom that television had given me to travel it as I wished. I was beginning to see what editors and sound mixers and post-production people could do. I became selfish, and began to see the world as my own.

Sujets

• Cuisine
• Cuisine par plats
• Général
• Love
• Love (disambiguation)

Informations

• Publié par: Everest Media LLC
• Date de parution: 28 mars 2022
• Nombre de lectures: 0
• EAN13: 9781669372264
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

Insights on Anthony Bourdain's Medium Raw
Contents Insights from Chapter 1 Insights from Chapter 2 Insights from Chapter 3 Insights from Chapter 4 Insights from Chapter 5 Insights from Chapter 6 Insights from Chapter 7 Insights from Chapter 8 Insights from Chapter 9 Insights from Chapter 10 Insights from Chapter 11 Insights from Chapter 12 Insights from Chapter 13 Insights from Chapter 14 Insights from Chapter 15 Insights from Chapter 16 Insights from Chapter 17 Insights from Chapter 18 Insights from Chapter 19
Insights from Chapter 1

#1

When I wrote Kitchen Confidential, I was supremely naive about many things, such as the fact that people seemed to love chefs on the Food Network. I took it as an article of faith that chefs were unlovable.

#2

I was working on a book that made fun of the Food Network, and I was invited to appear on several shows. I was still cooking every day and night, but I was beginning to suspect that my book would be a fluke.

#3

I had assumed my involvement with television would last no longer than the time it took me to write the book. But the show was picked up for a second season. I grew to like this life - traveling the globe in search of food and kicks.

#4

I had become seduced by the world and the freedom that television had given me to travel it as I wished. I was beginning to see what editors and sound mixers and post-production people could do. I became selfish, and began to see the world as my own.

#5

The Food Network, which was owned by the same company as the Cooking Channel, began to show signs of being affected by the same culture. With each incremental dumbing down of their programming, ratings climbed. With every critical outrage, ratings went up even more.

#6

The Food Network Model is unstoppable. It has conquered the world, and those who try to resist it are against the hurricane. To resist is to stand against the hurricane.

#7

Sandra was brutal with me. She was like some terrifying alien mandibles that were probing for a soft spot before plunging deep into the soft goo of my kidneys or liver.

#8

The notion of selling out is such a quaint one today. At what point does one really sell out. To the would-be anarchist, selling out is getting a job. But who in this world gets to do what they want and get paid for it.

#9

I knew that there was no integrity involved with the people I was haggling over the price with. I’d stolen money from old ladies, sold my possessions on the street for crack, and done far worse in my life.

#10

The author asked Emeril why he continued to do television. He explained that it was not just about making money, but also about ego. He liked to swing by each of his New York restaurants at the end of the night and take a look at the receipts.

#11

The French Michelin star model might be at work here as well. The more prestigious the restaurant, the less money it can make, since the three-star chef’s mother ship doesn’t make as much money as his more casual bistros or brasseries.

#12

I was too narcissistic to be able to handle waking up in the morning and seeing the guy from TV who complains about freckling the bowl with loose diarrhea. I didn’t take the cookware gig because I didn’t want to be called on bullshit.
Insights from Chapter 2

#1

I was miserable and angry. I was jealous of my friends’ chaotic, unsupervised houses, and I envied them their dysfunctional and usually empty parents. I was miserable and angry because I felt like my parents were the only thing standing between me and a life spent taking advantage of the times.

#2

The Red Ball