Anthony Bourdain is the chef-at-large at New York City’s Les Halles, a
lively Parisian-style brasserie serving the everyday cuisine of France.
Chef Bourdain began his culinary career with a summer job as a
dishwasher in Provincetown, MA while attending Vassar College. By the
end of the summer, he had been reassigned to a cooking station and
realized he would need more refined skills to keep up with the other
cooks. He subsequently enrolled at The Culinary Institute of America and
graduated in 1978. Since then, he has spent more than two decades
working in professional kitchens, including the Rainbow Room, The Supper
Club, and Coco Pazzo Teatro. His best-selling memoir, Kitchen Confidential: Adventures in the Culinary Underbelly, stemmed from an article he’d written for New Yorker magazine about life behind the scenes in restaurant kitchens.
In late 2000, Chef Bourdain set out to eat his way across the globe,
looking for “kicks, thrills, and epiphanies” and “the perfect meal.” The
book, A Cook’s Tour and its companion Food Network series chronicle his adventures and misadventures on that voyage.
Chef Bourdain returned to the CIA campus in May 2001 to tape a
segment for “A Cook’s Tour” show that featured the places that shaped
his career. Chef Bourdain is also the author of two satirical thrillers,
Bone in the Throat and Gone Bamboo, as well as Typhoid Mary: An Urban
Historical, a book that offers a view of kitchen life a century ago.
Anthony Bourdain is currently staring in Anthony Bourdain: No Reservations on the Travel Channel.
Photo Caption: Anthony Bourdain visits the CIA
campus to film for his TV show “No Reservations”. Pictured above Tony
signs books following a Q&A session in Ecolab theatre.