Last week I finished reading Anthony Bourdains "Medium Raw", you know the guy from the Travel Channel, with the show, "No reservations"? He's the snarky, curmudgeon former chef now writer/traveler from New York. He has good intensions and his sarcasm coupled with genuine respect for food and culture is what makes the show great to watch.
His recent book is a good read, especially for those interested in food as well it's politics (it's lighter side); who's doing what, who's who, whats ortolan (a small bird cooked and served whole; intact to be consumed so, entrails and all. French cuisine. Ortolan is no longer legal due to it's declining habitat). As far as serious food politics, there is some mentioning of Monsanto and a reference to Michael Pollen but nothing further; no complicated caloric calculations or warnings about awful GMOs. I really enjoyed Bourdain's "Medium Raw" and found myself learning a lot about the food industry.
I didn't know much about David Chang. I had a stage (a trial shift) at one of his restaurants in the Lower East Side. I really needed work and was reluctant to go back to working the line (cooking professionally) but when they offered me 10 dollars an hour I decided I could do better. Anyway, David Chang is a rising chef, one might even say he's here. Responsible for what Bourdain calls (paraphrase) restaurants with cuisine created for those who work in the industry. A sort of esoteric place for chefs and cooks to eat only; though the public is secretly welcome. Bourdain spent a chapter on Chang, I think he's a fan. I was interested in reading about his comeuppance, as well reading Changs description of a good day, a very descriptive point of view of a perfect day in the restaurant business ending with bits of his personal life though common place for all who ever worked in the industry (read it, I'm not telling!).
I also learned some disturbing things about Alan Richman a celebrated food writer, Vietnam War Vet, guest writer for GQ and expert on food. I've heard rumors of Richman doing some questionable things that one would find ethically challenging but Bourdain put it into perspective. I won't go into details but let's say that some insults were offered, from one of the two aforementioned parties-possibly due to Richmans harsh criticism of some NOLA restaurants struggling to stay afloat not long after Katrina. Richman replied in kind-well not really. Richman decided to "review" Bourdain's old restaurant Les Halles. This eatery is not on par with the places Richman usually visits and offers his expert perspective through beautifully written prose. An odd selection no doubt. Bourdain has not been a chef there in a number of years. It's not a new place by any means, nor is it doing anything innovative or of notoriety. One has to ask why did Richman go to Les Halles and right a trash article? Again this is all from Bourdains perspective but I have heard of Alan Richman abusing his clout.
It's unfortunate, I had been mulling over the idea of signing up for the FCI (French Culinary Institute) food writing course of which Alan Richman is the dean. I tried not to allow the chapter on Richman (titled, "Alan Richman is a douche") my somewhat hero-I'm a little proud to admit it-wrote. But after putting the book down I slowly, organically thought of other means of improving my writing. Maybe I could take a course in grant writing and write for non profit sustainable food initiatives? Considering that I plan to leave NY again, the course cost of 1,000 dollars and it starts in, April when my current job will demand more of my time; grant writing seems like a good choice and for a noble cause, a practice in selflessness; though a path to a necessary selfishness, my success as I see it ...
J
His recent book is a good read, especially for those interested in food as well it's politics (it's lighter side); who's doing what, who's who, whats ortolan (a small bird cooked and served whole; intact to be consumed so, entrails and all. French cuisine. Ortolan is no longer legal due to it's declining habitat). As far as serious food politics, there is some mentioning of Monsanto and a reference to Michael Pollen but nothing further; no complicated caloric calculations or warnings about awful GMOs. I really enjoyed Bourdain's "Medium Raw" and found myself learning a lot about the food industry.
I didn't know much about David Chang. I had a stage (a trial shift) at one of his restaurants in the Lower East Side. I really needed work and was reluctant to go back to working the line (cooking professionally) but when they offered me 10 dollars an hour I decided I could do better. Anyway, David Chang is a rising chef, one might even say he's here. Responsible for what Bourdain calls (paraphrase) restaurants with cuisine created for those who work in the industry. A sort of esoteric place for chefs and cooks to eat only; though the public is secretly welcome. Bourdain spent a chapter on Chang, I think he's a fan. I was interested in reading about his comeuppance, as well reading Changs description of a good day, a very descriptive point of view of a perfect day in the restaurant business ending with bits of his personal life though common place for all who ever worked in the industry (read it, I'm not telling!).
I also learned some disturbing things about Alan Richman a celebrated food writer, Vietnam War Vet, guest writer for GQ and expert on food. I've heard rumors of Richman doing some questionable things that one would find ethically challenging but Bourdain put it into perspective. I won't go into details but let's say that some insults were offered, from one of the two aforementioned parties-possibly due to Richmans harsh criticism of some NOLA restaurants struggling to stay afloat not long after Katrina. Richman replied in kind-well not really. Richman decided to "review" Bourdain's old restaurant Les Halles. This eatery is not on par with the places Richman usually visits and offers his expert perspective through beautifully written prose. An odd selection no doubt. Bourdain has not been a chef there in a number of years. It's not a new place by any means, nor is it doing anything innovative or of notoriety. One has to ask why did Richman go to Les Halles and right a trash article? Again this is all from Bourdains perspective but I have heard of Alan Richman abusing his clout.
It's unfortunate, I had been mulling over the idea of signing up for the FCI (French Culinary Institute) food writing course of which Alan Richman is the dean. I tried not to allow the chapter on Richman (titled, "Alan Richman is a douche") my somewhat hero-I'm a little proud to admit it-wrote. But after putting the book down I slowly, organically thought of other means of improving my writing. Maybe I could take a course in grant writing and write for non profit sustainable food initiatives? Considering that I plan to leave NY again, the course cost of 1,000 dollars and it starts in, April when my current job will demand more of my time; grant writing seems like a good choice and for a noble cause, a practice in selflessness; though a path to a necessary selfishness, my success as I see it ...
J
VIEW 3 of 3 COMMENTS
And the bit about Sandra Lee is hysterical! I went to see Tony live on his book tour, and his retelling of that was some of the funniest shit I've ever heard!
And even if you don't end up taking that class you should definitely still pursue food writing! Go for it!