Here I am with my pretentious book reviews. I promised this year that I would read two books every month then I forgave myself and went down to one and then ZILCH.
So I decided to read on available books I’m interested in online and I chanced up on one available Bourdain book (of which I’ve also purchased online and given to le boyfriend).
We’ve always liked this guy because he IS badass and doesn’t really care much about what the world says about him. He also didn’t give a fuck when people told him he became a sell-out when he accepted The Taste project on TLC.
Coming from a hospitality and tourism course in college, I’ve always liked food although I’m not so keen in making it (because I am lazy). When I cook though I make sure everything is sinfully fatty. The End.
In this book, Bourdain tackles the not-so-glamorous part of the way to chefdom and it’s not as sassy as they make it look like on TV. Here in the Philippines, everyone thinks it’s a glitzy profession somewhat like the showbiz industry. IT IS DEFINITELY NOT.
Like everything else you have to start from the bottom and work your way up through grease and grime and insults and sleepless nights.
Bourdain gave us maybe, 80% of what it is like behind the restaurant scene without forgetting the passion they had for food in the first place, that makes them STAY.
I don’t have the stomach to be in an environment where you would most likely be screamed at 90% of the time although I didn’t mind the burns and cuts and scratches I got from my brief exposure in the food and beverage industry ( I have my rough, ugly hands to prove it too). I love my sleep and free time so here I am in the banking industry not wanting to go anywhere else anytime soon.
If you are also planning to take your chances in the restaurant business you should definitely read up on this because it also shows the common mistakes people make thinking they can breeze through profits and managing the business.
(I wanted to put up a bar before but I think I’d go bankrupt drinking my own booze)
The book was pretty much straightforward without all those flowery words to entice you into getting into the same biz. Read it and be disheartened or you can also take it constructively, read it and be challenged.
My key takeaway from this book is ironically not about food, it’s about writing in general: