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By Sean O'Neal
January 9th, 2008
"Within the last decade, the idea of the "celebrity chef" has shifted away from the Paul Prudhommes and Julia Childs of the world. Rachael Ray and Martha Stewart aside, foodie culture these days is more or less ruled by a group of no-nonsense "bad boys" with attitude to match their considerable skill. The popularity of tough-talking, proudly egomaniacal iconoclasts like Rocco DiSpirito and Gordon Ramsay has as much to do with their refusal to mince words as their ability to mince garlic. Some of the credit (or blame) for that seismic shift must be laid at the feet of Anthony Bourdain, the former renowned executive chef of Manhattan's Brasserie Les Halles. He became a cult celebrity nearly overnight after publishing his hilarious, scathing autobiography, Kitchen Confidential: Adventures In The Culinary Underbelly. Since then, Bourdain has become one of the most visible chefs in the world, thanks to appearances on shows like Top Chef, as well as his own Travel Channel series, No Reservations, on which he seeks out unique experiences, culinary and otherwise, on the darkest corners of the map. The A.V. Club recently caught up with Bourdain during some increasingly rare downtime to talk about his whirlwind career, his heroin-addled days serving fine cuisine to New York's finest punk-rock bands, and whether he thinks the rise of the "celebrity chef" has had any real impact on the way people eat."
www.avclub.com/content/fe...ny_bourdain
January 9th, 2008
"Within the last decade, the idea of the "celebrity chef" has shifted away from the Paul Prudhommes and Julia Childs of the world. Rachael Ray and Martha Stewart aside, foodie culture these days is more or less ruled by a group of no-nonsense "bad boys" with attitude to match their considerable skill. The popularity of tough-talking, proudly egomaniacal iconoclasts like Rocco DiSpirito and Gordon Ramsay has as much to do with their refusal to mince words as their ability to mince garlic. Some of the credit (or blame) for that seismic shift must be laid at the feet of Anthony Bourdain, the former renowned executive chef of Manhattan's Brasserie Les Halles. He became a cult celebrity nearly overnight after publishing his hilarious, scathing autobiography, Kitchen Confidential: Adventures In The Culinary Underbelly. Since then, Bourdain has become one of the most visible chefs in the world, thanks to appearances on shows like Top Chef, as well as his own Travel Channel series, No Reservations, on which he seeks out unique experiences, culinary and otherwise, on the darkest corners of the map. The A.V. Club recently caught up with Bourdain during some increasingly rare downtime to talk about his whirlwind career, his heroin-addled days serving fine cuisine to New York's finest punk-rock bands, and whether he thinks the rise of the "celebrity chef" has had any real impact on the way people eat."
www.avclub.com/content/fe...ny_bourdain
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