He should have known better.Īt first, I was shocked but secretly delighted by what he revealed in the pages of Kitchen Confidential, which was published on an astonishing 20 years ago. That’s why reading Kitchen Confidential is such a let down today. I think that was true for anyone who devotedly followed his career. The more I learned about him, the more enamored with him I became. I had just been hired at a magazine focused on restaurants and chefs - my first foray into food writing - and, as it turned out, it would become not just necessary but absolutely pertinent to know everything about Bourdain.
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