I just finished reading Anthony Bourdain’s Kitchen Confidential. This is ten years after it came out, which is typical of my approach to best-sellers. I don’t intend to review it, but I will make a couple of comments. On the whole chef’s are a crude and boorish lot (that sums up about 70 percent of the book), at least those chefs that Anthony Bourdain has hung out around. The other significant point is never, ever own a restaurant. On the whole it’s an easy, fairly brisk read.One thing that does come shining through in the book is Bourdain’s willingness to always be learning new things, particularly as emphasized in one of the latter chapters about his trip to work at Les Halles in Japan.
This is one of the things that I have long appreciated being able to do. It’s also one of the things I really love about living in Winnipeg. For, while Winnipeg may not have as many varieties of restaurants as some larger centers, we have quite a lot of variety for a city our size, and I would expect more than most of a similar size.
Increasingly we also have the opportunity to make use of the ingredients that go into these various, diverse, culinary options and add them to our own dinner tables. Mixing and matching them to create flavours and tastes that are uniquely our own. It’s been a while since I’ve regularly created new things in my own kitchen but I think it’s time I got back to it.