From “Don’t Eat Before Reading This“:
I’ve been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands <…> In the early seventies, I dropped out of college and transferred to the Culinary Institute of America. I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos.
I used to work as a waitress in a local restaurant located near to my rented room (which was paid by my parents as a support of my university education), I found the job to go there just for free meals. I can’t say that was good romantic times, not at all, but what lesson learned part is you can be a waitress or you can run a restaurant.
Another way of putting it is that Anthony Bourdain built his career on the telling of truth.
What to say? A bit later to remember the guy, but I never ever heard about him before the story came out in New York Times. Now, I’m reading his “Kitchen Confidential“.