His untimely passing is a great loss for all of us who loved his books, his television shows and the passion he brought to talking about food and travel.for CNN, he issues a sincere "I'm sorry I was so late" while shaking my hand with a jiu-jitsu-strengthened grip and we quickly get down to business.
But at the same time, you're getting a better-educated group of people, with actual options, entering the business.
Whereas before, your pool was sort of, you know, the dumbest kid in the family, the poor people from rural areas.
On July 14, 2016, I was fortunate to have had the opportunity to sit down with Anthony Bourdain for an interview.
I will always remember our wide-ranging, candid conversation.
And I think, as we become more Asian in character, which I expect that we will continue to become, that those values will become more and more our values. You don't leave thinking, Any despairing moments recently? I mean, the worst ever fast-food meal I've ever had -- I am often guilty of hyperbole, but sometimes, in a vulnerable moment, I will find myself at an airport, hungry, and there'll be no other option but an airport burger. And I reach into, like, a shelf and just pull out this pre-cooked burger. Now, it's true, they're paid minimum wage, probably, or close to it. And we are seeing, apparently, a lot of these outfits, their market share is shrinking. I think fear and contempt of generic fast food is a useful instinct. We are merciless in our hypocrisy and our denial, particularly as far as synthroid opiates right now. Or, maybe it's going to cost a little, and I'll help." That place doesn't really exist right now. A cultural shift within the industry probably needs to happen, too, right? I don't see a lot of drugs in restaurants the way I used to. I would say that the angriest critiques I get from people about shows are when I'm drinking whatever convenient cold beer is available in a particular place, and not drinking the best beer out there. And I die a little bit when she says, "Can I just eat in front of the TV? And there are scenes, also, like the sleeping child scene, you know?
Meaning, people will drive 45 minutes for the right bowl of noodles. And if it's a bad, carelessly presented burger, where they clearly do not give a fuck, they just can't be bothered, where it's just this ugly machine, and they sling it out, I literally go into a spiral of depression. I had a burger at a Johnny Rockets in an airport, and it didn't just ruin my day -- it ruined my week. They didn't even bother to re-dunk the fries in the grease. An argument is made, when I complain about these things, "Well, you know, if you were getting paid minimum wage, standing in an airport, slinging burgers, you wouldn't give a fuck, either." You know what? There's plenty of room -- it's like the independent bookstore versus the massive chain. I haven't seen a lot of cocaine in the industry in quite some time. I would like to be able to help them when they need help, just as I would like to help anyone -- particularly as it relates to drugs. Look, we allowed this massive spread of prescription drugs. I would like to see a situation where I could go to a cook, or an employer could go to a cook, and say, "Look, you're fucked up. There's a place down the street, they help people like you. Snorting a rail off your cutting board at the end of the shift in front of your coworkers would not be OK at any good restaurant in New York that I know of. Even eating in bed -- the commingling food and other bodily functions is not something I'm into. I read somewhere that, based on some drinking on the show, you were getting flamed online from beer snobs. You know, I haven't made the effort to walk down the street 10 blocks to the microbrewery where they're making some fucking Mumford and Sons IPA. " I'm like, "Aw, fuck." So I've become -- as maybe all of us do -- my parents in some way. They are just too manipulative, and it works, you know? Where he's a bad man, he's killed a lot of people, but there's that scene where he looks longingly at his sleeping son.
"Uber just went to surge rates." , his brand new cookbook, filled with recipes (like these three) that he likes to serve and eat at home.
But without getting that extra hour, I would never have gotten to talk to him about his obsession with the 1989 Patrick Swayze masterpiece scene about mishearing a prospective employer's inquiry about your meat knowledge as "How much do you know about me? One of the essential rules of comedy is [to mine] the shit that really hurts, your greatest humiliations, the times that we screw up horribly. I mean, it was not my finest hour for many reasons.
But generally speaking -- I mean, the gluten-free thing is ripe for comedy. And we went through a period where every place you walk in -- look, it is a fair observation that, no matter what community you go to at this point, chances are there will be a chef with "I Love Bacon" tattooed on his chest, with a charcuterie program. There may be a lot of shit charcuterie out there, or maybe it's not there yet, but in a sense, we're becoming more like Italy. Because they're out there making -- I may not want them to call it "artisanal pizza," maybe it grates to hear that, but chances are, it's better pizza than I was eating 20 years ago. Bourdain: Yeah, that's just -- I think it's a matter of personal taste. As much as I like presidential candidates choking down corn dogs, and deep-fried butter, or whatever else, I don't think it's good for the world, you know? I know what it's like to look in the mirror and be disgusted and ashamed. But I looked around: the entire place was filled with people sitting there with five small glasses in front of them, filled with different beers, taking notes. There's nothing to differentiate it from a big box of Gallo Burgundy. Most of the home fries I have in diners are not good, they're not cooked all the way through, they're not crisp. I just don't think structurally they're an ideal potato. I'm hardly an advocate for healthy living, but it seems to me a big pile of buttered toast is good, bacon is good, sausage is good, eggs is good. It's just one of those things that's like, "Aw, dude." That gives me the sads, that doesn't uplift me or make me happy to be alive. Bourdain: You know, I am so old that it was considered an exotic treat to go to, like, Burger King or Mc Donald's.
I tell a joke during my speaking gigs: Celiac disease is a very serious illness, you know? You go to Where do you hope that fast food will be 20 years from now, 25 years from now? I've never had ketchup better than, you know, the common variety. The restaurant industry still hasn't cracked down on, or at least still accepts, drug use in the kitchen, yet it's a serious problem. Bourdain: We're talking independently owned and operated restaurants with a thin, if any, profit margin. To start with, first of all, how do you monitor such a situation. I mean, where else are they going to work, for god's sake? It's possible to make a good home fry, I'm sure somebody does. I don't think they bring anything to the eggs -- and I like a nice, runny egg -- compared to a big hunk of butter wheat toast. OK, the food that everyone else seems to like that makes you go, "Eh."Bourdain: I don't much like scallops. That was not something that I had prior to age, I dunno, maybe 8 or 9. Bourdain: You know, so those are roots flavors, too.