Anthony Bourdain, complete name Anthony Michael Bourdain, is a professional chef, television personality and novel writer. He gained national recognition in 2000, when his bestseller Kitchen Confidential: Adventures in the Culinary Underbelly reached the shops. The novel told Anthony’s private vocation narrative and offered “behind the scenes” peek at the kitchens of famed American eateries. Bourdain can also be recognized for hosting ethnic experience and culinary programs on the Travel Channel: The Layover and Anthony Bourdain: No Reservations.
Anthony Bourdain Net Worth $6 Million Dollars
In 2013 he took CNN’s offer to host traveling and food show Parts Unknown. Anthony was born in NY, in a family of Pierre and Gladys Bourdain. Around this interval Anthony recognized that his true assignment is cooking and registered at Culinary Institute of America. Judging from your present Anthony Bourdain net worth, this was the best choice he could have made. After completing his culinary training, Anthony worked in several New York eateries, like Sullivan’s, One Fifth Avenue and Supper Club. Although these occupations failed to add much to Anthony Bourdain net worth, it gave him invaluable expertise. By the end of 1998 the future millionaire was offered to take the place of executive chef at the esteemed Brasserie Les Halles restaurant.
Following this promotion Bourdain determined to share his story with fellow Americans and released Kitchen Confidential: Adventures in the Culinary Underbelly. The commercial success of the witty and amusing publication motivated Anthony to write more novels. A Cook’s Tour, his second New York Times bestseller, was launched in 2001. Another significant source of Anthony Bourdain net worth is his television career. Anthony’s private program, entitled A Cook’s Tour, premiered in 2002. Three years latter Bourdain began working on a fresh, but somewhat similar job, Anthony Bourdain: No Reservations. The popularity of the program turned Bourdain into among the most well-known professional chefs in America.
June 25, 1956
New York City, New York, United States
6 ft 3 in (1.93 m)
TV chef, Chef, TV Personality, Writer, Author, Screenwriter, Actor, Television producer
Primetime Emmy Award for Outstanding Informational Series Or Special, PGA Producer of the Year Award in Non-Fiction Television, Daytime Emmy Award for Outstanding Culinary Program, James Beard Foundation Award for Who's Who of Food and Beverage in America, Honorary Clio Award, James Beard Award for Television Program, On Location
Primetime Emmy Award for Outstanding Host for a Reality or Reality-Competition Program, Primetime Emmy Award for Outstanding Writing - Nonfiction Programming, Primetime Emmy Award for Outstanding Non-fiction Series, News & Documentary Emmy Award for Outstanding Informational Programming – Long Form, Critics' Choice Television Award for Best Reality Show Host, Goodreads Choice Awards Best Nonfiction
Bone in the Throat
The Taste, The Layover, Anthony Bourdain: No Reservations, A Cook's Tour, Anthony Bourdain: Parts Unknown, Top Chef, The Mind of a Chef
As a guest on BBC TV's Breakfast (2000) (2 September 2010), Bourdain surprised hosts Bill Turnbull and Susanna Reid when he disclosed that his all-time favorite restaurant was the British "St. John" run by friend and chef Fergus Henderson in London's Smithfield district.
He and Ottavia Bourdain welcomed their first child, a girl named Ariane Bourdain, on April 9, 2007. She weighed 7 lbs. 9 oz.
His work has appeared in The New York Times, The Times, The Observer, Scotland on Sunday, The Face, Limb by Limb, Black Book, and The Independent, and he is a contributing authority for Food Arts magazine.
He studied at Vassar College, worked for some time in the seafood restaurants of Provincetown, Massachusetts, and graduated from the Culinary Institute of America before running kitchens at New York City's Supper Club, One Fifth Avenue and Sullivan's.
Les Halles owner Jose Meirelles initially wanted Tony to go by the French version of his name, Antoine-Michel, much to Tony's protests.
Liberal use of swear words and sexual innuendo when describing food
Vietnam is my favorite destination. The people are wonderful, the food is fantastic, and there is a lot of mystery and beauty surrounding it. You learn something new every time you go there, and I can't say that about other destinations.
If I had to choose, I'd pick the hole in the wall dump over the gentrified bistro owned by your average pretentious hipster every time.
If you want to know if a chef has true cooking ability, ask them to make you eggs. That meal will reveal more than anything else.
I believe taking your child to McDonald's should be considered grounds for having your parental rights revoked.
As a child growing up in New Jersey, I speak on behalf of every child that ever grew up there in saying that your purpose in life was looking across the bay to New York City and figuring out a way to end up there.
[about fast food] In-N-Out Burger is my fast food nirvana. It's the only place I will seek out and eat. The rest I avoid.
I'm pretty sure that every time Guy Fieri puts barbecue pork inside a nori roll, an angel dies.
Those days are best left in the past. Sometimes I think about the excitement, the energy, the stress that working a kitchen involved, and I remember how young, naive, confident I was back then. The kitchen is at its best when new, cocky, limber, innovative chefs are in control.
The organic movement has good intentions, but I doubt in the long term that it'll be sustainable. It's helping people learn where their food comes from and being more aware of what junk corporations put into it, and that's good. My daughter has only been given organic and natural foods since she's been born.
Nobody will tell you this, but I will: If you're thirty-two years old and considering a career in professional kitchens? If you're wondering if, perhaps, you are too old? Let me answer that question for you: Yes. You are too old.
If you're comforting yourself with the dictum "Never trust a thin chef," don't. Because no stupider thing has ever been said.
If you're twenty-two, physically fit, hungry to learn and be better, I urge you to travel-as far and as widely as possible.
Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone ... Bad food is fake food ... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives. Food that's too safe, too pasteurized, too healthy - it's bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation.as much as it is also about freshness.
Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, or even stinky cheese is a life not worth living
I don't like to see animals in pain. That was very uncomfortable to me. I don't like factory farming. I'm not an advocate for the meat industry.
I have exactly the same work ethic. I don't see writing as anything more important than cooking. In fact, I'm a little queasier on the writing. There's an element of shame, because it's so easy. I can't believe that people give me money for this shit. The TV, too. It's not work. At the end of the day, the TV show is the best job in the world. I get to go anywhere I want, eat and drink whatever I want. As long as I just babble at the camera, other people will pay for it. It's a gift. A few months ago, I was sitting cross-legged in the mountains of Vietnam with a bunch of Thai tribesman as a guest of honor drinking rice whiskey. Three years ago I never, ever in a million years thought that I would ever live to see any of that. So I know that I'm a lucky man.
Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself