Went to see the (argh) celeb chef last night at Lisnor auditorium. The guy is even more snarky and blunt and arrogant in person than he is on television. He. Is. My. Hero. He has that "I can care less" attitude on just about everything...and reems pretention and affluence in the fussy arse. This is a guy who has eaten everything from squizzle to bull testicles to many types of Asian-it'll-make-you-strong-concoctions of bile/reptile urine and jet fuel. He likes it in-your-face style, and not the vapid and loud Anna Nicole Smith brand, but the more cunning and languid Angelina Jolie kind. He scoffs at molecular cuisine and experimental ideas like an edible menu and, say, bacon served off a clothes line with 47 artisenal ingredients that take 23 minutes to describe. He doesn't want microgreens and foam on his food. He likes to keep things really real. He sees true culinary artistry not as making already good things (like filet mignon or lobster) good, but rather taking something bad (say scraps, organ meat, or whatever is leftover) and making it taste great. It is the enterprising creativity bourne of necessity that he believes is the mark of a great cook. He asserts that a truly exceptional chef is one who is free of the shackles of affluence. He thinks truffle oil is stupid. Indeed, Tony has two feet planted firmly on the ground and turns his nose up at the contrived and self-important and fat and obnoxious. For these reasons, he apparently despises The Food Network, Vegetarian(ism), and Rachel Ray. I agree on all accounts.
That's enough for now. I'll be referring to some of Bourdain's "wisdoms" from time to time. There's too much to digest in one sitting.