The first time I read 'Kitchen Confidential,' I was a student at my alma mater, learning Culinary Arts to become a chef. At first read, I was intrigued, shocked, and in wonderment all at the same time. Bourdain's vivid and colorful details of his culinary adventures and misadventures scared me a bit. It made me slightly wonder if I truly knew of the potential fallout that could come from a career in this field. In addition, even though I believed him to be truthful, I also thought he was perhaps exaggerating a bit on some of the debauched and seemingly unreal goings on in the kitchens he had worked in.

Now, after having been a chef myself, having worked in multiple kitchens of all caliber in all four coasts of the United States, having worked with multitudes of kitchen associates and many other chefs, I know first hand of Bourdain's perspective and insight. I can tell you with certainty that it's all true. Yes, all true: every sordid, scandalous, wonderful, funny, creative, and amazing bit of it. This book is the culinary life. It's the life we chose, the life we love, and it's also the life that leaves us with literal and figurative scars that will never heal. We love the kitchen and although it loves us back, it also instilled in us some painful, loaded, duplicitous lessons. Lessons which I myself is still finding useful to this day.

After learning of Bourdain's shocking suicide three weeks ago on June 8th, I decided to get a new copy of 'Kitchen Confidential.' It had been some fifteen years since I last read it, and I wanted to remember him for the wonderful voice he gave to us certifiable crazy kitchen warriors and culinary ninjas. Us warriors who love food, and us ninjas who have accepted our punishing, culinary fates. I also decided to read it again because I had the pleasure of meeting Anthony Bourdain twice in my life - on the second occasion, I had the honor of cooking for him. Both times, he was as funny, charming, and brilliant as many know him to be from his culinary travel TV shows. Reading the book this second time around made me remember and reminisce how wonderful both of my encounters with him had been.

If you're a chef, or a culinary student, I have a feeling I don't need to convince you to buy and read this book. Bourdain's account of his time in the kitchen is our reality, and you know it first hand so you'll relate. If you're a "foodie" (I truly despise this word) or someone who genuinely admires the art of culinary, you'll get a kick out of this book, because you'll feel the sweat, blood, and tears we suffer to creatively feed you and the masses. If you're an ordinary person who simply eats to live, or perhaps you once caught an episode of one of Anthony Bourdain's four television shows over the years, but you don’t really see the reason for all the fuss, you need this book more than anyone else. Unless you're squeamish, a prude, snobbish, or a pretentious person, you'll love 'Kitchen Confidential.' If you are indeed within the third category of people I described, and you open your mind, I guarantee you that you'll fall in love with Anthony Bourdain like we all have and see what all the fuss is that we keep lamenting about.

Needless to say, I highly recommend this book. Read it once, read it twice, read it multiple times. You'll be wiser for it. Yes of course, some of the details such as the use of Fax machines to send resumes, the food ordering processes, hiring practices, food safety guidelines, and a couple other things are outdated and no longer relevant by today's Culinary Arts standards. Nevertheless, what remains, remains valid and rings true to this day. This memoir is a solid one. 5-Stars.

This was the last book that I was supposed to read in a book club at work before I dropped out of the club. The idea of reading a book about a cook was totally uninteresting to me. I have worked as a waiter and a dishwasher and there was nothing fun or interesting about it. It was a way to make money, when I couldn't find anything better. I cook my own food every now and then, but I find chopping veggies, reducing sauces and boiling pasta necessary evils with nothing redeeming about the process--only the end result. Then there are the mounds of pans, dishes and utensils to wash.

Recently on the recommendation of my son, I started viewing Anthony Bourdain's TV shows on the travel channel. I started with his shows on places I know well and I was amazed at how he found great places to eat that I had never hard of. But mostly I liked his lyrical descriptions of people and places and the food the locals make. That inspired me to read his last book--Medium Raw and then the book I passed up 10 years ago.

I will say this about the author--he may not always be right, but he's never at a loss for words. He's arrogant and opinionated and probably obnoxious in person. I don't find anything inspiring about his drug abuse and sexual depredations with waitresses. I can say for sure there was none to little of that in any joint I worked in, and to the extent there was, it was with partners anyone with a brain would pass up. I suspect that this book probably needs a legend on the cover that says, "Inspired by real events." It reads like one of Norman Mailer's, nonfiction novels, with some interesting vignettes, breathlessly hyperbolized to make the author seems cool when he is really just wretched.

One of my colleagues was married to a woman who in her middle age decided to go to cooking school. After cooking school, she found the chefs where she worked to be abusive and paranoid. They wouldn't teach anyone anything, because the chef was afraid they would leave and take the chef's secrets with them.

I'm glad that Anthony Bourdain survived his self abuse. His book about his failures was a fun read, if you like to read about people trying to destroy themselves and somehow managing to rise above it. But there was also some good insight into the restaurant business. I now won't ever get fish on a Monday. I do like going out to dinner during the week, and now I know why that's a good idea. I'm glad to see that he has helped everyone understand how tough it is to work in a restaurant and put out hundreds of meals per day, exactly the same way in a hot, cramped environment. But then I knew that already. If you don't, this is the book for you.

Anthony Bourdain didn't just write a memoir; he dropped a grenade into the pristine image of the professional kitchen and watched the shrapnel fly. Even years after its initial release, the Updated Edition of Kitchen Confidential remains the gold standard for food writing—part pirate manifesto, part cautionary tale, and entirely addictive.

I've cooked in high and low end restaurants for 20 years, and this book is a window into the genuis yet depraved minds of the people that work there.

Haven't finish yet. However, fantastic read. If one is familiar with the authors speak patterns (i.e. watch "No Reservations" and listened to him talk), and reads the books as if Anthony is saying it you, its phenomenal. Insightful, encouraging. Entertaining. A fantastic story. Ill admit, if you eat out regularly, and are blind to reality, might not want to grab a copy, it may ruin a lot for you. However, if you live reality, and simply enjoy a good story, from one of the few "real ones", read it.

One of the most respected, envied and admired culinary and television series icons perhaps best describes Anthony Bourdain seen weekly on his "Parts Unknown" show. He was a special person as attested by his around-the world friends, fans and admirers. Envy must best describe viewers and salivation as they regularly soiree with great delight into his seemingly endless sanction of hedonic exclusivity.

On at least two segmented television occasions I recall his visits and discussions with his psychiatrist, openly discussing the internal sprits that haunted his demeanor since early years; wealth, celebrity and luxury could not assuage these chronic anxieties and he apparently ended it all by his own hands on June 8, 2018. He was 61.

Many non-fiction works have preambles that inform readers of the sensitivities, insecurities, indulgences, and conflicts that even renowned celebrities must confront.

The most searing and immutable lesson to be taken from the pages of Kitchen Confidential is that a passion to open and endure restaurant ownership is a step into a Faustian malediction where insanity is the soup of the day. But even the most crass and linguistic tolerances may find this subculture of languages and customs to be an irritant or even repulsive to the senses. As making great food comes with side orders of fetid expressions and relationships.

Author Bourdain highlights his first job as a cook in a Cape Cod tourist magnet where "cooks ruled", drank everything in sight, stole that which wasn't nailed down, and received sexual favors from floor staff, bar customers, and casual visitors, all with "style and swagger".

Later in the same chapter author Bourdain describes in some detail how the main chef was seen out in back receiving sexual favors from the bride-to-be of a large wedding party for which food preparations were in-progress inside. Oh My!

Yes, Anthony Bourdain was a multiple talented writer, broadcaster, reporter, traveler, restauranteur, gourmand and an internationally respected personality. But dark forces of unseen and unknown origin may many times come to dominate unsuspecting or unwanted influences. Was Bourdain such a victim and were the many excesses of his formative years major players in his mortality.

Reading this book felt like sitting down with a brutally honest, slightly tipsy friend who’s lived through it all and has the scars to prove it. Bourdain’s writing is razor-sharp, dripping with sarcasm, but also layered with a deep respect for the craft of cooking and the people who dedicate their lives to it. He doesn’t shy away from the darker side of the culinary world—drug abuse, toxic kitchen culture, and grueling hours are all laid bare—but he does it in a way that never feels gratuitous. Instead, it feels like he’s letting you in on a secret club, one you’re both fascinated by and slightly terrified to join.

What I loved most about this book was how alive it felt. Bourdain captures the energy, chaos, and artistry of kitchen life in a way that made me feel like I could hear the clanging pans and smell the garlic sizzling in olive oil. His anecdotes are wild and often hilarious—like his first oyster experience or the antics of eccentric chefs he’s worked with—but there’s also a poignant honesty when he reflects on his personal struggles and growth over the years.

The updated edition adds an extra layer of depth, as Bourdain reflects on how his life and career evolved after the original book became a surprise hit. It’s clear he wasn’t just a chef or a writer—he was a storyteller, one who could make you laugh, cringe, and think, sometimes all in the same paragraph.

I had not read this book before and I LOVE it! Anthony Bourdain was never one to "mince" words, and his book is no exception. Humorous, enlightening, entertaining, and as on screen, Anthony is sharing his culinary and cultural magic!

Llego en buen estado, un libro súper bueno y recomendado, puede tardar en atraparte, pero después es súper ligero

The book was as described and i loved it

OUI, CHEF... D'OEUVRE !

Je répète : Chef d'oeuvre linguistique ! (en anglais)

Il savait autant jouer du stylo que du couteau de cuisine cet homme-là.

Chapeau l'artiste !

Parti trop tôt...

Besides the damaged cover, everything else was just fine. A great book for anyone interested in the culinary world!

Livro interessante sobre o universo aberto e secreto da culinária com algumas histórias que não se imagina que aconteça neste meio.