Anthony Bourdain ’78 Chef, Author, and Host of Anthony Bourdain: Parts Unknown

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Anthony Bourdain '78

Anthony Bourdain ’78

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 The Nasty Bits, Bone in the Throat, Gone Bamboo, and Typhoid Mary: An Urban Historical, a book that offers a view of kitchen life a century ago. He co-authored Anthony Bourdain’s Les Halles Cookbook with the restaurant’s proprietor, Phillipe Lajaunie, plus Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, a sequel to Kitchen Confidential, and No Reservations: Around the World on an Empty Stomach, a companion book to the television series that aired for nine seasons on the Travel Channel. In 2012, he and Joel Rose co-wrote the original graphic novel Get Jiro! for DC Comic/Vertigo, with art by Langdon Foss.

Chef Bourdain’s articles and essays have appeared in The New York Times, The New Yorker, The Los Angeles Times, The Times of London, The Observer, Gourmet, Maxim, Food Arts, The Independent, Food Arts and Town & Country.

The Travel Channel aired two season’s of Chef Bourdain’s show The Layover. His new show, Anthony Bourdain: Parts Unknown airs on the CNN Network. The series received the 2014 Peabody Award for expanding viewer’s palates and horizons in equal measure, and the Voices of Courage and Conscience award from the U.S. Muslim Public Affairs Council for the Israel/Gaza episode. Chef Bourdain has been a judge on Top Chef and serves as a consultant and writer for the HBO series, Treme.

Chef Bourdain is the executive producer for the PBS series Mind of a Chef. The program follows chefs as they visit inspirational destinations around the world and culinary icons that have shaped their careers. Season one, featured David Chang; season two, featured Sean Brock followed by April Bloomfield; season three, which premiers in September 2014, will follow Ed Lee and Magnus Nilsson. Mind of a Chef received the 2014 James Beard Award for best television program on location and a 2014 Emmy award for Outstanding Culinary Program.

Ecco Press, a division of HarperCollins, announced in September 2011 that Bourdain would have his own publishing line. The first book, L.A. Son: My Life, My City, My Food by Roy Choi ’98, was release in 2013.

Never one to sit still, Chef Bourdain is working on a sequel to his Get Jiro! graphic novel, a documentary about California cuisine legend Jeremiah Tower, and a memoir through his Ecco imprint from famed Hollywood manager Shep Gordon. He and business partner Stephan Werthen are currently developing a large-scale food hall in New York City that will consist of 40–50 single-concept stalls. The space will be divide into three sections: Asian stalls, a geographical spotlight area that will change every three to four months, and international/domestic vendors offering gourmet street food.

In 2008, Chef Bourdain was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America. He has won several Emmys, a Clio, a Critics Choice, and a Webby award for his writing and television series.

 

 

Anthony Bourdain '78

Anthony Bourdain ’78

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.

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