I haven't ever worked in a kitchen quite like these, the big Michelin star kinds with hundreds of covers a night. But I know this shit. And man, don't ever go rolling into some other dude's kitchen and act hot shit. Nope. This is MY house, bitch. Learn your place. My restaurant is small, but I bust my ass to keep learning and improving myself. Like today, I said I want to learn to clean the fryer. Because fryers are universal and knowing how to break one down is important. When my boss wants to teach me something or corrects me I'm grateful because I LEARNED. Anthony like... 21 and think he knows it all? I'm glad they put him in his place, the cheeky asshole.
I just haven't been able to read lately. Migraines are the worst. So I finally saw a neurologist and he was pretty flabbergasted by why nobody was taking this seriously. He took me off the Topamax and prescribed Aimovig, which is a monthly injection. And of course Tricare put a screeching halt on that, saying it's too expensive and demanding a pre-auth. A pre-authorization is basically the doctor making a case for why I need it, as if the doctor prescribing it isn't enough. Now I'm waiting for my damn insurance to say it's okay for me to have this lifesaving medicine so I can function like a human being again. If anyone ever says the military have good benefits, tell them to bite you. Our insurance is only good if you have a cold or a sinus infection. When there is something really wrong, they lose their shit.
Anyway, I should be listening to my audiobook of Spinning Silver but I don't even have the motivation to start it. I really want to read a lot of these nonfiction books I got. I'm in a slump.
My Goodreads account is not keeping up with my books currently reading. I started this on Saturday (December 9th) and finished it yesterday.
Anthony Bourdain is always a good read to me. I really loved his first memoir, Kitchen Confidential. I think due to what is going on in the U.S. right now, I have been reading a lot of cooking memoirs the past few weeks. There is something wonderful about reading about other cultures and their love of food. And I have tried to recreate some menus (did not attempt any in this book though for obvious reasons).
Off the bat you get that Bourdain loves food. He loves meeting/talking to other food obsessed people. Starring in a television show that is taking him around the globe to eat food seemed like a win-win. Some scenes were rather hard to read about (the one describing how ducks are stuffed to make foie gras---no thank you), others are humorous, and at times you get a feeling of sadness depending on what Bourdain is going on about in a particular chapter.
I have to say that the book itself jumps around a lot. I don't know if this is the order he filmed or what. We go to Russia, Tokyo, Scotland, France, England, Saigon, and other countries with Bourdain and his camera crew along with local men/women who show Bourdain how to eat/prepare their favorite dishes.
I would say don't read this if you have a weak stomach though. You read about a pig being slaughtered, a goat, and about Bourdain hunting rabbits (seriously).
I think my favorite chapters has to be about Bourdain waxing enthusiastically about Gordon Ramsey and Hubert Keller. I really wish I could eat at The French Laundry cause it sounds wonderful.
I didn't rate this five stars since the book jumped around a lot and I didn't know what angle Bourdain was going for in the final execution of this book. Was it to share his love of food? His realizing there is no such thing as a perfect meal, rather it's the memory that you go chasing when thinking of your favorite food? Or was it to showcase other cultures and how they got really screwed by other countries (Vietnam and Cambodia).
He tells of what is happening in high end restaurants now as well as the television end of it. It was interesting when I knew who he was talking about when he talks of Food Network people. Not as interesting as he talks about chefs in high end restaurants. He does say what is happening to the high end restaurant now that the economy is not as good as it was. He also explains why the chefs open additional restaurants and what money is spent on when you go to a restaurant. Fascinating look at the food industry.