Wouldn’t it be amazing to travel the world, sample cuisine from the finest restaurants and to write about your adventures from the most exotic cities of the globe? Well, Anthony Bourdain is living …
Wouldn’t it be amazing to travel the world, sample cuisine from the finest restaurants and to write about your adventures from the most exotic cities of the globe? Well, Anthony Bourdain is living my dream – he writes, he travels, he eats – the trilogy to a perfect life!
I’ve only just jumped on board the Anthony Bourdain bandwagon. After watching his appearances as a guest judge in the series Top Chef, I initially thought Bourdain was an arrogant twat. He dished out criticism with an acid tongue to wannabe Gordon Ramsays. Yet it was the same sharp wit that sparked my curiosity. So much so, I was intrigued to find out more.
A recent episode of No Reservations reflected on the beginning of Bourdain’s rise to fame. Bourdain initially gained critical acclaim with his scathing expose on the seedier side of the restaurant industry in the article titled Don’t Eat Before Reading This, published in The New Yorker1. The scandal generated by the piece paved the way to a book deal and the publication of Kitchen Confidential: Adventures in the Culinary Underbelly2. Its success kick-started Bourdain’s career as a host of various travel and lifestyle programs including No Reservation, Parts Unknown and The Layover and was the catalyst for further book launches. The rest they say is history3.
Prior to his celebrity status, Bourdain admitted that he was a “journeyman chef who didn’t create 5 Star dishes or have his own show on the Food Network”4. So, why would a chef achieve so much recognition by slagging off his counterparts in an obnoxious newspaper article? It’s simple, Anthony Bourdain is the Howard Stern of cooking! He’s the antithesis of the sweet and cuddly likes of Nigella Lawson or Jamie Oliver. Instead, Bourdain is a foul mouthed, crude, sharp shooter without a filter. He’s got the balls to speak his mind and tell it how it is while wearing his signature cowboy boots.
On the flip side, Bourdain is articulate with a quick wit, a dry sense of humour and offers copious sprinkles of sarcasm. His shows are eloquent. As he treks through cities, towns or villages, Bourdain mingles with the locals, visits their homes or drops by at local bars or pubs to discover local cuisine. Each segment delves into hot trends of the culinary world including old style cooking versus molecular gastronomy and comfort food as opposed to fine dining. He’ll explore markets along roads less travelled to reveal unique ingredients. However, in contrast to other lifestyle programs, Bourdain’s series have an edgier vibe, often intertwined with current political or economic affairs, uncovering the heart and soul of a country, its lifestyle, culture and its people. Best of all, he’ll taste test native cuisine from high end restaurants in addition to traditional home cooked meals.
What makes Bourdain’s story even more quirky is his unconventional start in the industry. He began his career with a summer job in a blue collar restaurant, as a dishwasher and part-time salad man5. In Bourdain’s own words, “it was a place where kitchen employees drank everything in sight, stole everything in stock and screwed the staff and half the customers”. A pivotal moment occurred during a wedding reception held at the venue. The bride stopped by the kitchen and out of the blue, the head chef requested that Bourdain man his station. To his amazement, Bourdain found the chef disappear off with the new bride to do the “vertical rhumba” behind the garbage stockaid. The incident proved to be his teenage epiphany to become a head chef6.
In summary, Bourdain isn’t afraid to rock the boat. You either love him or loathe him. He’s offbeat and quirky. I’m living life vicariously through his worldwide adventures and I’m enjoying the ride.
4. No Reservation, Dmitri Kasterine’s, ‘Out of the Pan, Into the Fire’ 2000
5. No Reservation, Dmitri Kasterine’s, ‘Out of the Pan, Into the Fire’ 2000
6. No Reservation, Dmitri Kasterine’s, ‘Out of the Pan, Into the Fire’ 2000
According to the Daily Mail UK, Nigella Lawson has been dubbed “the queen of food porn”, a comment attributed to her flirtatious manner in presenting her popular cooking programs1. To her credit, Lawson has proven to be more than just a pretty face with a sensual charm and wit. Nigella is a critically acclaimed writer of several bestselling cook books, achieving over 1.5million in global sales and was voted author of the year at the British Book Awards in 20012. With a dedicated and growing audience worldwide, Lawson has also gained international recognition as a television personality and host of Nigella Express, Nigella Feasts and Nigella Kitchen3.
In addition, Lawson has earned a ‘degree in Medieval and Modern Languages from Oxford, then went on to pursue a successful career in journalism, becoming Deputy Literary Editor of The Sunday Times. This was followed by a successful freelance career writing for a range of publications, from The Guardian, Daily Telegraph and Times Magazine in the UK to Gourmet and Bon Appetit in the USA’4.
Cooking has never been my forte. I have managed to burn boiling water, make glue from preparing steamed rice (even with the use of a rice cooker!), churned out a batch of rubbery pancakes and turned steak into slate tiles When I first moved out of home, 2-minute noodles (accompanied by a cheeky glass of chardonnay) was the extent of my cooking repertoire. What I lack in skill and talent, I make up for in appetite and a passion for eating!
This is where Nigella serves up some sweet inspiration. Lawson is neither a trained chef nor cook, which gives me a glimmer of hope that one day, I too can become a domestic goddess who sizzles in the kitchen while whipping up a feast as delectable as she can (it won’t happen over night, but it will happen!). Despite the absence of professional qualifications or training5, it’s evident in her programs that Nigella has a love and natural flair for cooking, with a broad knowledge of recipes including international cuisines, an in depth understanding of flavour combinations and ultimately, plating up with a little razzle dazzle.
I have an affinity for her laid back, fuss free approach to cooking, empowering viewers with the confidence that you don’t need to be Michelin star chefs to prepare mouth watering dishes. ‘Nigella’s kitchen mantra is “minimum effort with maximum effect”’6; it’s a back to basics style to food preparation and entertaining. Simplicity is the key, without compromising on taste or wow factor, a common theme Lawson applies to everyday meals to late suppers, picnics, special celebrations or even afternoon snacks.
Lawson delivers her message with her signature articulate, engaging charm and flirtatious smile. Nigella’s programs have an intimate vibe, that is, it’s almost conversational as she opens up about tips and ideas on time saving solutions to preparing meals7. The principle centres around uncomplicated, stress-less cooking and entertaining. You don’t need exotic ingredients to whip up a great dish, take advantage of what’s inside your pantry! Lawson even confesses to using ready-made salad packets and sauces bought off the counter – let’s face it, today’s modern family (with their busy schedules and lifestyle) needs convenient short cuts to save time.
As someone who’s better at scorching, nuking, scalding and spoiling meals, but has an insatiable appetite for scrumptious food, for me, Nigella makes cooking look effortless while bringing sexy back into the kitchen!
http://www.lifestylefood.com.au/chefs/nigellalawson/ Viewed Sept 1, 2012
http://www.lifestylefood.com.au/shows/nigella-express/ Viewed Sept 1, 2012
http://www.lifestylefood.com.au/shows/nigella-feasts/ Viewed Sept 1, 2012
http://www.lifestylefood.com.au/shows/nigella-kitchen/ Viewed Sept 1, 2012
Citations on Request