Back to Bourdain

It might seem a little strange now, just a little perhaps, in how much attention I give to Mr. Anthony Bourdain. But I can't help it.

The guy is just that cool. And blunt. And polished in a non-polished way. I'm reading his book that catapulted him into the light outside of the line. No more sous chef times or working fry stations.

Now, and for a few years, travelling the world and discovering people and culture through the disguise of food adventures. Beautiful stuff.

If you have the chance to pick up a book and want to understand a little about what goes on behind the kitchen doors in [New York] restaurants, you might want to grab this. Although if you are a picky eater, maybe not so much.