So says Anthony Bourdain, chef and author of Kitchen Confidential: Adventures in the Culinary Underbelly, which inspired a television show, and other novels. I could not agree more.
I just finished reading Kitchen Confidential and would recommend it to anyone interested in food preparation. If you have pipe dreams of being a chef, Bourdain quickly cuts you down to size and explains the 'hell' your life could be. Expect no respect, he says.
However, the man genuinely loves food, rattling off famous French sauces and intoning about truffle oils, demi glaces and veal stock. You can't help but feel infected by his enthusiasm.
I was particularly grateful for some of his tips to diners. "Never order seafood on a Monday," he says. Evidentally, with the last fresh fish delivery on the Thursday before, you're sure to get the last orders, usually coated in some sort of sauce or vinaigrette to mask its pungent three-day old smell. Wait until Tuesday, or better yet, the next Thursday, he says.
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