Anthony Bourdain Message Board
Note: the views expressed here are only those of the posters.
Chef Mario posts on 11/11/2005 9:40:57 AM
Bad language in a war zone is as common as tap water. People in gerneral don't have a clue what goes on in a catering kitchen and to what extreme a person will go to get an event out on time.
I'm a 35 year veteran owner/chef/caterer and believe I have seen it all. You can't imagine what what goes on in the mind of the caterer.I have not read the book yet, I just wanted to respone to your comments. Go and work a few professionally catered jobs, then make comments.
jimmy collings posts on 8/18/2005 7:05:44 PM
Hello, my name is Jimmy Collings and I own two restaurants in New Orleans and have been in the rest/bar business for about 30 yrs.Before I moved to new orleans in 1981 I bartended on the cruise ships in Miami and Los Angeles.I have seen so many different things that go on in the guts of the business that I wrote a screenplay about my experiences and thought that it would be a great book on the same line of "Kitchen Confidential" and would like to know if you would be interested in writing it or could help find someone who could. Please let me know if you are interested. Thank You