jmcquown > wrote in message
.. .
> I find his writing to be trifling and overstated. Having worked in
> restaurants over the years, granted, not 4 star establishments, I think
his
> assessment of all the chefs being coked up or heroin addicted is a bit
over
> the top. Maybe he was, but I wouldn't say that would be true of everyone.
>
> Some of the best chefs I've worked with were dedicated family people. And
> the kitchen workers weren't out boinking the bride behind the kitchen at
her
> reception.
>
> "A Cooks Tour" was a much better book and seemed to be more grounded in
> reality. With "Kitchen Confidential", Bourdain tends to want to shock,
> rather than tell the truth, or perhaps tell a "truth" that existed in his
> mind. I suppose this is why he's now an author.
>
> Jill

ya that stuff in the book bugged me, it was like "are ALL restaurant workers
depraved low-lifes?" i was thinking of getting a pt job in a restaurant but
after reading this i am thinking i am WAY too much of a feminist or
chickenshit to put up with all that insanity and harassment. thanks for
saying there ARE decent folk out there because all i read is that KC
description of the industry is spot-on correct.

k.