He was offered to host the food-and-travel show, A Cook’s Tour. Kitchen Confidential shocked the culinary world when it was first published in 2000, and propelled Bourdain to the centre of a controversy and a TV career. A few years later, he graduated CIA, ready to take on the world. So he enrolled into the Culinary Institute of America, the best cooking school in the States. Humiliated beyond his threshold, Tony decided to take his revenge, by becoming a professional chef. He quickly had an unpleasant run-in with a cook while working there. They drank everything in sight, stole whatever wasn’t nailed down, and screwed their way through floor staff, bar customers, and casual visitors.” What he saw back then lit the wick of his desire to become a chef. “They dressed like pirates…They had style and swagger, and they seemed afraid of nothing. In the hierarchical world of the professional kitchen, the cooks ruled. In the chapter “Food is sex”, he was working as a dishwasher (or sodbuster, or pearl diver) in a dingy fishing village he called P-town. He’d always loved food, sure, but what truly convinced him of a career in cooking was something else. Tony’s motivation to become a chef was questionable in the beginning. Food became something romantic, magical, shapeshifting, unpredictable, and essential to his being. Suddenly, he saw food in a different light. Anthony Bourdain’s first life-changing food experience was a bowl of vichyssoise, a traditional French soup of chopped vegetables boiled in creamy chicken stock.
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