Anthony Bourdain .

Anthony Michael "Tony" Bourdain
(born June 25, 1956) is an American and chef. He is well known for his 2000 book, Kitchen Confidential: Adventures in the Culinary Underbelly. Bourdain is also the host of Travel Channel's culinary and cultural adventure program, Anthony Bourdain: No Reservations. Bourdain was formerly the "Chef-at-Large" of Brasserie Les Halles, based in New York City with locations in Miami, Florida, and Washington, D.C.


Bourdain was born in New York City but grew up in Leonia, New Jersey. He attended Vassar College and the Culinary Institute of America Chef-at-Large of Brasserie Les Halles. Bourdain currently lives in Manhattan with his wife, Ottavia Busia. Together, they have one daughter, Ariane, born on April 9, 2007; the couple were wed on April 20, 2007. Bourdain was divorced from his first wife, Nancy Putkoski, in 2007.

Culinary training and career

In Kitchen Confidential, Bourdain describes how his love of food was kindled in France - when he tried his first oyster on an oyster fisherman's boat as a youth while on a family vacation. Later, while attending Vassar College, he worked in the seafood restaurants of Provincetown, Massachusetts, which sparked his decision to pursue cooking as a career. Bourdain graduated from the Culinary Institute of America in 1978, and went on to run various restaurant kitchens in New York City - including the Supper Club, One Fifth Avenue, and Sullivan's - culminating in the position of executive chef at Brasserie Les Halles beginning in 1998.


Bourdain gained immediate popularity from his 2000 New York Time bestselling Kitchen Confidential: Adventures in the Culinary Underbelly. The book is a witty and rambunctious exposé of the hidden and darker side of the culinary world, and is a memoir of Bourdain's professional life as well.

In 2001, Bourdain followed this with A Cook's Tour, an exotic account of his food and travel exploits across the world, written in conjunction with his first television series. He has also published The Nasty Bits, another collection of exotic, provocative, and humorous anecdotes and essays centered around food, and Anthony Bourdain's Les Halles Cookbook. His additional books include two culinary mysteries, Bone in the Throat and Gone Bamboo, and a hypothetical historical investigation, Typhoid Mary: An Urban Historical.

Bourdain's articles and essays have appeared many places, including in The New York Times, The Times, The Observer, Gourmet, Maxim, Scotland on Sunday, The Face, Limb by Limb, Black Book, and The Independent. He is also a contributing authority for Food Arts magazine. On the internet, Bourdain's blog for Season 3 of Top Chef  was nominated for a Webby Award for best Blog - Cultural/Personal in 2008.


Kitchen Confidential, Bourdain's racy memoir, garnered so much acclaim that Bourdain was offered his own food and world-travel show, A Cook's Tour, by the Food Network, premiering on January 8, 2002. In July 2005, he premiered a new, somewhat similar television series, Anthony Bourdain: No Reservations, on the Travel Channel. A further result of his well-known memoir was the 2005 Fox sitcom, Kitchen Confidential, named after the book, in which the character "Jack Bourdain" is based loosely on the biography and persona of Anthony Bourdain.

In July 2006 Bourdain was in Beirut filming an episode of No Reservations when the Israel-Lebanon conflict broke out. Bourdain and his crew were evacuated with other American citizens on the morning of July 20 by the U.S. Marines. Despite having filmed only one restaurant before fighting began, Bourdain's producers compiled the Beirut footage into a No Reservations episode which aired on August 21, 2006. Uncharacteristically, the episode included footage of both Bourdain and his production staff, and included not only their initial attempts to film the episode, but also their firsthand encounters with Hezbollah supporters, their days of waiting for news with other expatriates in a Beirut hotel, and their eventual escape aided by a "cleaner" (unseen in the footage) who Bourdain dubbed "Mister Wolfe". The episode was nominated for an Emmy Award in 2007.

Bourdain has appeared five times as guest judge on Bravo's Top Chef reality cooking competition program: first in the November 2006 "Thanksgiving" episode of Season 2; and then again in June 2007 in the first episode of Season 3, judging the "exotic surf and turf" competition featuring ingredients including abalone, alligator, black chicken, geoduck and eel. His third appearance was also in Season 3, as an expert on air travel, judging the competitors' airplane meals. Bourdain also wrote weekly blog commentaries for many of the Season 3 episodes, filling in as a guest blogger while Top Chef judge Tom Colicchio was busy opening a new restaurant. Bourdain next appeared as a guest judge for the opening episode of Season 4, in which pairs of chefs competed head-to-head in the preparation of various classic dishes; and again in the Season 4 Restaurant Wars episode, temporarily taking the place of head judge Tom Colicchio, who was at a charity event.

Bourdain also appeared in an episode of TLC's reality show Miami Ink which originally aired August 28, 2006. Artist Chris Garver tattooed a skull on Bourdain's right shoulder, who noted it was his fourth tattoo. Among other reasons, he wished to balance the ouroboros tattoo he had done on this opposite shoulder in Malaysia while filming Anthony Bourdain: No Reservations.

Bourdain also has a brief cameo appearance in the 2008 movie, Far Cry.


Public persona

Known for consuming exotic and daring ethnic dishes, Bourdain is famous for eating sheep testicles in Morocco, ant eggs in Puebla, Mexico, a raw seal eyeball as part of a traditional Inuit seal hunt, and a whole cobra - beating heart, blood, bile, and meat - in Vietnam. According to Bourdain, the most disgusting thing he has ever eaten is a Chicken McNugget, though he did declare the warthog rectum he ate in Namibia and the fermented shark he ate in Iceland as among 'the worst meals of his life.'

Bourdain has been known for being an unrepentant drinker and smoker. In a nod to Bourdain's (at the time) two-pack-a-day cigarette habit, renowned chef Thomas Keller once served him a 20-course tasting menu including a mid-meal "coffee and cigarettes" dish of foie gra with tobacco-infused custard.However, Bourdain has stopped smoking as of the summer of 2007 because of the birth of his daughter.

Because of his liberal use of light profanity and sexual references in his television show No Reservations, the network has prepended viewer discretion advisories to each segment of each episode.

Adding to his untamed image, Bourdain is a former user of cocaine, heroin, and LSD. In Kitchen Confidential he writes of his experience in a trendy SoHo restaurant in 1981: "We were high all the time, sneaking off to the walk-in [refrigerator] at every opportunity to 'conceptualize.' Hardly a decision was made without drugs. Pot, quaaludes, cocaine, LSD, psilocybin mushrooms soaked in honey and used to sweeten tea, Seconal, Tuinal, speed, codeine and, increasingly, heroin, which we'd send a Spanish-speaking busboy over to Alphabet City to get."

Bourdain is also noted for his not-so-subtle put-downs of celebrity chefs such as Emeril Lagasse (though he has since warmed up a little to Lagasse, who has appeared with Bourdain in an episode of No Reservations) and Bobb Flay, and Food Network personalities such as Sandra Lee and Rachael Ray (who is the butt of many jokes on No Reservations). Bourdain fully expressed his feelings about certain Food Network personalities in a popular blog entry from February 2007, and appears to be irritated by both the overt commercialism of the celebrity cooking industry and its lack of culinary authenticity. Bourdain has recognized the irony of his transformation into a celebrity chef and has, to some extent, begun to qualify his insults. He has been consistently outspoken in his praise for chefs he admires, particularly Thomas Keller, Masa Takayama, Gordon Ramsay, Eric Ripert, Ferran Adrià, Fergus Henderson, Marco Pierre White, and Mario Batali.

Bourdain's taste in music is also a matter of public record. His book, The Nasty Bits, is dedicated to "Joey, Johnny, and Dee Dee" of the Ramones. Bourdain has declared fond appreciation for their music, as well as other early punk bands such as Dead Boys , Television, and The Voidoids. Additionally, Bourdain writes in Kitchen Confidential that the playing of music by Billy Joel in his kitchen was grounds for immediate firing (ironically, Joel is a fan of his). In a Anthony Bourdain: No Reservations episode in Sweden, Bourdain proclaimed that his all time favorite album (his "desert island disc") is the groundbreaking punk record Fun House by The Stooges; he also revealed that he despises Swedish pop supergroup ABBA.


Awards and nominations

Bourdain was named Food Writer of the Year in 2001 by Bon Appétit magazine, for Kitchen Confidential.

A Cook's Tour was named Food Book of the Year in 2002 by the British Guild of Food Writers.

The Beirut episode of Anthony Bourdain: No Reservations, which documented the experiences of Bourdain and his crew during the 2006 Israel-Lebanon conflict, was nominated for an Emmy Award for Outstanding Informational Programming in 2007.

Bourdain's blog for the reality competition show Top Chef [17] was nominated for a Webby Award for best Blog - Culture / Personal in 2008.


  • Bourdain, Anthony (2000). Kitchen Confidential. New York: Bloomsbury. ISBN 158234082X. 
  • Bourdain, Anthony (2001). A Cook's Tour. New York: Bloomsbury. ISBN 1582341400. 
  • Bourdain, Anthony (2001). Typhoid Mary: An Urban Historical. New York: Bloomsbury. ISBN 1582341339. 
  • Bourdain, Anthony (2004). Anthony Bourdain's Les Halles Cookbook. Bloomsbury. ISBN 9781582341804. 
  • Bourdain, Anthony (2006). The Nasty Bits. New York: Bloomsbury. ISBN 978-1596913608. 
  • Bourdain, Anthony (2007). No Reservations. New York: Bloomsbury. ISBN 9781596914476. 
  • Bourdain, Anthony (1995). Bone in the Throat. New York: Villard Books. ISBN 0679435522. 
  • Bourdain, Anthony (1997). Gone Bamboo. New York: Villard Books. ISBN 0679448802. 
  • Bourdain, Anthony (2001). Bobby Gold. Edinburgh: Canongate Crime. ISBN 1841951455. 



Dit is een ouderwetse manier om salami te maken. Als je het basisrecept onder de knie hebt, kun je met verschillende ingrediënten experimenteren, zoals knoflook of groene peperkorrels, om de smaak nog te versterken.
6 kg rundergehakt
4 kg vet varkensgehakt
30 g zwarte peper
snufje gemalen korianderzaad
1 kleine tl foelie
30 g suiker
280 g zout zonder jodium
1,5 l water
4 salamidarmen (vraag de slager om houtvezeldarmen, dat zijn poreuze kunstdarmen)


Meng het runder- en varkensgehakt in een grote kom; je kunt dit het beste met je handen doen, maar het kan ook met een houten lepel. Los de specerijen en het zout in het water op en voeg dit mengsel aan het vlees toe. Meng het geheel goed tot al het vocht is geabsorbeerd en het gehakt ‘deegachtig' wordt. Stop het vlees met behulp van een trechter met brede mond in de darmen en zorg dat je de darmen goed volstopt. Het is heel belangrijk dat er zo weinig mogelijk lucht in blijft zitten. Sluit de salami's met een stukje touw en verwarm ze dan au bain-marie. Het water mag absoluut niet koken, maar de temperatuur binnen in de salami moet geleidelijk worden verhoogd tot 70 ºC. Controleer dit met een vleesthermometer. Als die temperatuur eenmaal is bereikt, laat je de salami's direct in koud water afkoelen voordat je ze gaat roken of in de koelkast legt. Of je ze nu wel of niet gaat roken, ze moeten sowieso twee weken voor je ze gaat nuttigen uithangen.

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