Join the INNOVATION CLUB RESTAURANT biggest in the world

15 gastronomy and life lessons that leaves the chef Anthony Bourdain

0

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 en su cuenta de twitter al conocer el 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, este estadounidense ganó popularidad a raíz de la publicación de su primer libro 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.

Su estreno en la televisión se produjo con el programa A Cook’s Tour para el canal Food Network, but until 2005 He not achieved fame with his television series Anthony Bourdain: No reservations, donde el chef del restaurante Les Halles He traveled the world showing the local culinary culture of the countries. With this program, consiguió two Emmys.

In 2013, empezó a colaborar con CNN para un nuevo programa de viajes y comida llamado 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.

Viajaba durante más de nueve meses al año para grabar su espectáculo televisivo de trotamundos culinario y vital. Su trabajo le llevó a lugares remotos y en ocasiones peligrosos como Libia, 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, que la habilidad de alimentarte a ti mismo y a otros con eficacia debería enseñarse a cualquier joven —hombre o mujer— como una habilidad fundamental que debe ser tan importante como aprender a limpiarse el trasero o cruzar la calle por sí mismo”

"No new ideas, el éxito puede echarse a perder”

“Cuando te pregunten las razones por las cuales dejaste tu último trabajo, never tell unless it's for money or ambition "

“La forma en la que preparas una omelette revela mucho sobre tu carácter”


“La buena comida y el buen comer son cuestión de arriesgarse”

“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”

“Las habilidades se pueden enseñar. El carácter se tiene o no se tiene”

“No mientas. Cometiste un error. Admit it and move. Not only do it again. Never"

“¿Qué mejor detalle puedes tener con alguien que prepararle el desayuno?”

“Puedes aprender mucho de un persona cuando compartes la comida con ella”

"Good food is usually, almost always, la comida más sencilla”

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 “los chefs de todo el mundo están respondiendo muy positivamente a la 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.

“Cuando te pregunten las razones por las cuales dejaste tu último trabajo, never tell unless it's for money or ambition "

“Cuando te pregunten las razones por las cuales dejaste tu último trabajo, never tell unless it's for money or ambition "

“Cuando te pregunten las razones por las cuales dejaste tu último trabajo, never tell unless it's for money or ambition "

“Cuando te pregunten las razones por las cuales dejaste tu último trabajo, never tell unless it's for money or ambition "

“Cuando te pregunten las razones por las cuales dejaste tu último trabajo, never tell unless it's for money or ambition "

“Cuando te pregunten las razones por las cuales dejaste tu último trabajo, never tell unless it's for money or ambition "

“Cuando te pregunten las razones por las cuales dejaste tu último trabajo, never tell unless it's for money or ambition "

15 gastronomy and life lessons that leaves the chef Anthony Bourdain
3 (60%) 2 votes

About the Author

Drafting

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.

Subscribe

Leave a comment