In “appetite,” bowden asks the most difficult food critic (he is 9)
As host of Peabody’s award-winning “the unknown” series, Anthony borden visited conflict zones in Beirut, Congo, gaza and Libya – as his CNN colleagues often report. But Mr. Borden made it clear that he did not want to be mistaken for a journalist.
“Journalists are in trouble, asking questions, people are tightening up,” he told Dave Davis of the fresh air. “If you sit down and say, ‘hey, what makes you happy? What do you like to eat? They tell you extraordinary things, many of which have nothing to do with food. ”
“Experiencing the daily lives of people around the world helps to get a better understanding of the news in these places,” Mr. Bulding said. “I mean, when we talk about benghazi or Libya, who are we talking about?” He said. “How useful is it to be with their children to see if they are useful, to see if their daily lives are very useful?”
So what does Anthony bourdin eat at home, “normal”? During his 16 years on television, he has enjoyed all the fame – including unwashed pig rectum and bad sharks. But his new diet focuses on eating at home with his young daughter, including apples, cheese, hamburgers and his favorite Asian dishes, such as Korean stew.
“When I was cooking at home, I thought of a nine-year-old girl,” he said. “I mean, she’s the one I need to please, and if she’s unhappy, I’m unhappy, and the whole house is around her and her friends, so it reflects that.”
I hope it is useful, accessible, and to reflect my past eight, nine years as my father’s life, rather than as a professional trying to show off different beautiful pictures and food with others. … I want to make a beautiful recipes, a creative recipes, looking for a honest, direct, informal language, give the reader a reasonable expectations, and encourage them, because I have found a way of organization as professionals is useful.
It also reflects my age over the years and the catering industry. Most chefs I know after work don’t want to eat out and have to think critically or analytically about what they’re eating. They want to experience food like children emotionally. A bowl of spicy noodles, even a bowl of soup, when they were bullied at school, their mother gave them a pure joy on rainy days. I mean, it’s a happy time when you can escape the world and lose food. These are the recipes, and hopefully I’m trying to evoke those feelings and emotions.
What first attracted him to the restaurant business as a dishwasher and a dishwasher?
Bolton began his career in dishwashers and joked that he had learned “all the most important lessons” about scrubbing dishes in his life.
I started using the dishwasher in the summer, which was really important to me because I was so lazy. I’m a kid, and if you hire me to shovel your walk in the winter, I’ll really do a bad job, and I’ll probably find a way out. …
The kitchen trip was the first person I wanted to remember and the first time I came home respectfully. It’s very hard work. You must get there on time. There are some absolute, absolute rules that I respond to for whatever reason.
I’m a happy dishwasher. I joked that I had learned every important lesson, all the most important lessons, like the dishwasher. In some ways, this is true. The great chef Thomas keller talked about Find you put the dirty dishes in the machine and clean them every time. Some things are very comforting. …… I still like the bottom of the steep learning curve. I love being the worst person in the kitchen, and I want to earn respect and status every day.
Writing his first cookbook, the secret kitchen, and finding his writing voice.
For the most part, I think, kitchen secrets sound like I don’t have the luxury or weight of sitting down and thinking about the universe. I had to get up at 5 a.m. and write for an hour and a half, and then I had to go to work and do a real job. …
From what I realized, I didn’t have time to think about what I was writing. I certainly don’t have clients or readers because I believe no one will read it. In many ways, it’s a very free place. Since then, I have tried to stick to this business model.
Two false honours have killed a pig at a village feast in Borneo.
This is the first time I’ve never killed an animal before. As a cook, I have been ordering by phone, so I feel guilty about the death of many animals. But here, I was asked to put a spear into the pig’s heart. In my opinion, the height of hypocrisy, although I may have suffered unpleasant feelings, but put it on others. I am responsible for the death of many animals. I was asked here and I didn’t want to disappoint the team. I don’t want to humiliate the village or embarrass anyone.
The first time is very, very difficult. My camera guy almost fainted. It was really hard for me. Second, although I want to say it is still very difficult, in my voice and I want to say, I don’t know what it said to me, can be a very bad thing, I have become – and while I change over time. I wanted to think a lot about it, but I also became more ruthless. I’ve been able to Pierce the heart of a screaming pig and live more comfortably than I did the first time.
Find a good neighbor and listen to the local reaction.
Ideally, I would go somewhere, like I would find a small bar in Rio, for example, a place that perfectly expresses my neighborhood. It’s not a good place to travel because I don’t have a better word, and I hate it, but I use it anyway – “real”. I’ll introduce you to the plan.
But on the other hand, it’s a destructive process, because if I say this place — I’m not always going to be this place — I’m going to change it. Next time I go back, there are tourists. Some people have seen it on the show. Then I might hear the same person nearby say, “you ruined my favorite bar!” All the regular customers came out, filled with ugly t-shirts and flip-flops.
He hesitated during the meal.
If freshness and hygiene are a problem, usually this is the case of a tribe, this is problematic, throughout the tribe, the chief gives you what they have. Usually they don’t refrigerate, usually they’re old – they’re more tolerant of meat than my relatively sensitive stomach. These dishes are usually eaten in a large bowl and the whole tribe fills their fingers. So rotting food, obviously dirty food, water obviously bad – these are challenges.
In terms of flavor, I’m happy with everything. …… When you get to Iceland, I mean I can do it, but I’d rather not. I won’t do it again. It’s unpleasant, but it’s not the end of the world. I don’t know, because of the damage to the pure soul, if you are talking about food, it will only let me to question the future of the human, let me into a depressed state of screw, I want to have Johnny rockets almost at the airport.
…… If you’re talking about a bite of food, it just makes me question the future of humanity, it makes me into a depression, I think it’s almost the lowest point in the airport to eat Johnny rocket.
I lost three days of work in 16 years For only three days I was depressed by the count, lying in bed in despair and ill. Generally speaking, if this is a very busy street attractions, even if it looks very dirty, if there are a lot of people, they are to have a meal, they are very happy, my staff will always be there to eat. Try Caesar salad at major hotel chains in central Africa or the Middle East. This is where you often get into trouble.
I am happiest in the purely emotional experience of food. So do most of my chef friends. When it like a street food or cook, a kind of behavior, or very good at they have done for a long time two or three, it is very reflect their race or their culture or nationality – these are what makes me happy.
Like many cooks, I was spoiled. We have a lot of good wine and dinner, and you’ve really reached the point where you don’t want to be there for four hours, which is the end of the course. First of all, it’s too much. It’s not fun to end that period feeling uncomfortable. If the waiter describes each dish in 10 minutes, it will only make you eat three dishes, which is very wrong. I think people ignore the fact that chefs should be happiest in their business, not mine.