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15 gastronomy and life lessons that leaves the chef Anthony Bourdain

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He taught us about food but, Even more importart, He showed us his ability to unite. We had less fear of the unknown. We will miss ", says the US president Barak Obama in his twitter account to know the Chef Anthony Bourdain death.

Anthony Bourdain has left the 61 years, but leaves a vast and rich legacy of more than two decades, since his ascension occurred back in 1999 thanks to your passion for writing rather than the kitchen.

In that year he captured widespread attention with Article 'Do not eat before you read this’, published in the New Yorker. He recounted in the secrets of life in the kitchen and dark characters he had encountered during his career. “In United States, professional kitchen is the last refuge of misfits. It is a place for people with poor records to find a new family”, Bourdain wrote.

Of French descent, the US gained popularity following the publication of his first book Kitchen Confidential in the year 2000 and other articles on cooking the most renowned US media. Multifaceted, certainly daring and provocative, offered a vision of gastronomy and its unknown depths publicly so far.

Its premiere on television came with the program A Cook’s Tour for the Food Network, but until 2005 He not achieved fame with his television series Anthony Bourdain: No reservations, where the chef restaurante Les Halles He traveled the world showing the local culinary culture of the countries. With this program, got two Emmys.

In 2013, He began collaborating with CNN for a new program called travel and food Parts Unknown, eleven seasons. Through the simple act of sharing meals, He showed both extraordinary diversity of cultures and cuisines As the common denominator we all have.

He traveled for more than nine months a year to record his television show and vital culinary globetrotter. His work led him to remote and sometimes dangerous as Libya, Lebanon and Gaza.

After a lifetime dedicated to popularizing gastronomy, the ways of eating and understand the meeting around a table to taste dishes… after many trips and adventures, from our midst we pay tribute to the famous chef showing a part of his legacy: ideas, thoughts, opinions and writings in different forums shared with anyone who would listen and that, then, we detail:

"I think the basic cooking skills are a virtue, the ability to feed yourself and others effectively should be taught to any young man or woman as a fundamental skill that must be as important as learning to clean the back or cross the street by himself "

"No new ideas, success can spoil "

"When asked the reasons why leave your last job, never tell unless it's for money or ambition "

"The way you prepare an omelet reveals a lot about your character"


"Good food and good food are a matter of risk"

“Perhaps sufficient lighting: know that there is no final resting place of mind, a moment of clarity conceited. Perhaps wisdom is to realize how small I am, and unwise, and how far I have yet to come”

“Suppose the worst. About all. But do not let this perspective poisoned affect their job performance”

“The journey changes you. As you progress in this life and in this world, things change slightly, leave marks, however small they are. And in return, life and let you travel brands. Most of the time, those marks, in your body or in your heart, they are beautiful”

“Your body is not a temple, It's an amusement park. Enjoy the trip”

"The skills can be taught. The character has or does not have "

"Do not lie. You made a mistake. Admit it and move. Not only do it again. Never"

"What better detail can have with someone who make breakfast?”

"You can learn a lot of a person when you share food with her"

"Good food is usually, almost always, simplest meal "

Anthony Bourdain also expressed publicly its gastronomy and admiration for the creators of our country. In a interview published in the country in 2007, he stated: “I'm a big fan of Juan Mari Arzak and Elena, They have one of the best restaurants in the world. They are admirable as people and as professionals. I like how they combine the new without forgetting the Basque tradition”.

He also declared his interest in the proposal Ferran Adrià, by “its incredibly creative cuisine without losing sight of the Catalan food source”, and further he explained that “the chefs from around the world are responding very positively to the seduction of all those Spanish ingredients, rather than the interest in creative cuisine own”.

And his back is listed as chef, Writer, TV reporter, traveler and adventurer. Now his legacy remains.

"When asked the reasons why leave your last job, never tell unless it's for money or ambition "

"When asked the reasons why leave your last job, never tell unless it's for money or ambition "

"When asked the reasons why leave your last job, never tell unless it's for money or ambition "

"When asked the reasons why leave your last job, never tell unless it's for money or ambition "

"When asked the reasons why leave your last job, never tell unless it's for money or ambition "

"When asked the reasons why leave your last job, never tell unless it's for money or ambition "

"When asked the reasons why leave your last job, never tell unless it's for money or ambition "

15 gastronomy and life lessons that leaves the chef Anthony Bourdain
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Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.

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