Anthony Bourdain had a cult-like following before he died (by suicide, in 2018). His following has not dissipated. He’s still revered by foodies, chefs, raconteurs, and travellers.
To my mind, Bourdain’s first food book is still his best: Kitchen Confidential (2000). It reveals his true self. His later books show a more polished version of the same man. Kitchen Confidential is as noteworthy today as it was two decades ago. In restaurants, the maitre d’, waitstaff, and bartenders are known as the front-of-the-house; the chefs, cooks, and dishwashers inhabit the back-of-the-house. Kitchen Confidential uncorks the back-of-the-house, a fiefdom known for foul language and Gulag-like labour.
Bourdain does not paint a pretty picture, but he does paint a true picture, a picture I happen to know. In my travelling days, I worked in 30+ restaurants, from L.A. to San Diego to Boston, from Perth to London to Toronto, in positions from waiter to line cook to sommelier. The great thing about the restaurant business is that you could land in a city and get a job in a day or two, often with few questions asked; you’d then work your way up the restaurant ladder, to a place with better food and/or money (usually both).
To Bourdain, good food was as much about cooking with honesty and craftmanship as exotic ingredients. He climbed his own ladder, eventually moving beyond kitchens to a career as a TV host and personality. He was a complex man, beloved for many things: his integrity, his enthusiasms, his no-bullshit persona. He was wired to go out on limbs, which fostered an I’ll-eat-anything attitude. To paraphrase Bourdain, your body’s an amusement park. Enjoy the ride.