A Look Back at the Chef’s Perspective
While the culinary world continues to evolve, the late Anthony Bourdain remains a defining figure in how the public perceives professional kitchens. A recent revisit to his 2013 Reddit “Ask Me Anything” (AMA) session—conducted just before the premiere of his show Live and Let Dine—offers a raw look at his transition from the line to the page.
When asked if he missed the intensity of a dinner rush, Bourdain was characteristically blunt: “Hell no! I had 30 years of that. I like farting through hotel sheets!” His response highlighted a sentiment he often maintained: while he respected the craft, he found the physical and mental demands of professional cooking to be an exhausting endeavor he was happy to leave behind.
The Privilege of Writing
Bourdain was equally direct when comparing the labor of a kitchen to the craft of writing. “Cooking professionally is hard work. Writing is a privilege and a luxury,” he told his fans. He famously added that anyone complaining about writer’s block “should be forced to clean squid all day,” underscoring his belief that the grueling nature of restaurant work far outweighed the challenges of intellectual labor.
Despite his departure from professional kitchens, the culinary world remained a part of his life. He noted that he still enjoyed cooking simple meals like omelets for his daughter. However, he admitted that if she ever expressed a desire to pursue a culinary career, his reaction would be a mix of “horror, fear,” and eventually, pride in her taking on such a difficult path.
The only thing he truly admitted to missing about the daily grind? “The first beer after a busy shift.”