All stories about "Anthony Bourdain"

In a strangely indicative survey, various big-name chefs share the essential items they pack for their vacations. You've got Anthony "I don't take anything with me but a good attitude" Bourdain and Thomas Keller, who only takes suntan lotion, books and his iPod. But the kicker is Molto Mario, who lists the entire contents of a food store: "Crespone salami, Greek feta, balsamic vinegar, Pedro Jimenez vinegar, eight to 10 kinds of cheeses...fleur de sel, capers from Pantelleria, [Italy], saffron from La Mancha...a few Italian olive oils, Spanish boquerones..." [LAT via EaterSF]

Speaking of Top Chef, Mr. Anthony Bourdain would like to squash any conspiracy theories you might have regarding the judges' decision last week: "Dale's Butterscotch Scallops were supremely bad. Jaw droppingly bad...There is no pressure from the producers to either keep particular contestants--or send others home...I've never seen it, never felt it ... I could give a rat's a** who the producers or Bravo want to win or not win. What I've traditionally used the Glad Family of Bags for would probably not make a good commercial." [AB's Blog via Eater SF]

Food Network Dish has a clip of Adam Roberts (a.k.a. The Amateur Gourmet) interviewing an in all probability drunken Anthony Bourdain about his hatred of the Food Network. Who Tony thinks should have their own show and some thoughts on Giada: "Dave Pasternack should be on food television, Adam Perry Lang should have a show, Mario should have a show where he is actually allowed to speak intelligently and unburden himself of the massive genius that is Mario...Giada doesn't suck. I hate all her shows, but she cooks good stuff." [FN Dish]

There was a bit of speculation yesterday that Alan Richman's hammer drop on Les Halles was revenge for being awarding the Douchebag Award from Anthony Bourdain and Michael Ruhlman at the Golden Clog Awards. Well Cutlets gets a response from big T, who is unsurprisingly blasé about the whole thing: "It was like being mauled by Gumby. Afterwards, you’re not sure it even happened.” [Cutlets]

Was Alan Richman's slam of Les Halles in GQ revenge for receiving the Douchebag Award at the Golden Clogs in South Beach? Both Adam Kuban at Serious Eats and Pete Wells blogging for Diner's Journal seem to think so. Here's Wells' take: "...the two gave Mr. Richman an award whose name shall not sully this blog...Now Mr. Richman has fired back, lobbing mortar shells in the direction of Les Halles and its globetrotting consultant: 'What’s more appalling than the food or even the absurd title of Chef-at-Large is that the smirking Bourdain has somehow become the de facto public face of the restaurant industry.'" [Serious Eats; Diner's Journal]

In one of the better inside looks at how a kitchen in a real high end restaurant works, aside from Ratatouille, natch, last night's season finale of No Reservations featured Anthony Bourdain and Eric Ripert working the sauté and grill stations at Le Halles. Not only did it capture the real frenzy of a kitchen, it also showed Ripert and Bourdain doing some actual cooking, a sight not many have seen in recent years. (Ripert is often at Le Berardin, but as the episode points out, he rarely gets down and dirty.) Highlights include Bourdain cracking under the pressure of endless orders and musing on his and Ripert's imminent humiliation: "The desperation point hits at around 8 o'clock. At around 8:30 please god don't let me cry on tv, don't let me sh-t myself or throw up or pass out or fall into the fryolator...I mean how long has it been since Eric cooked a steak, much less hundreds of steaks? Frankly i'm thinking Eric is going down in flames." [Bourdain's Blog; previously]