Photo credit: The Travel Channel
I am holding Anthony Bourdain’s cell phone number. Three years ago, when I started my blog, never, ever did I think I would be in this position let alone interviewing Anthony Bourdain. I deliberately don’t have cable TV at home because when I have it I sit in the hotel room and just watch No Reservations.
When I read other reviews of his new book Medium Raw, I was a touch confused. I checked my copy of Medium Raw to see whether we received some bizarre edited version in Australia but no, it was all kosher. It seemed that I had a different interpretation of it to many of the other reviewers who had read it. I thought that it was a kinder, gentler Bourdain whereas they focused on his heroes and villains chapter. He is a provocateur of course but he also makes many very salient points and like Simon Cowell, you may think that he is a bit blunt but he may just be right about things and he makes you think. He also champions the unrecognised in the industry as well as bringing chefs like the wonderful Fergus Henderson into the spotlight.
I was intrigued to find out what he was like. I knew he gave good quote and that his opinions had changed over the years on various matters and that he himself has said that he likes being proved wrong. I also knew that his life had turned around from his previous novel. And without blathering on any more about what I thought, without any further ado, here is my interview with the intriguing Anthony Bourdain.
Photo credit: The Travel Channel
NQN: I’ve read Medium Raw, loved it, but I get the impression that after the anger in Kitchen Confidential that underneath it all you’re a decent and sensitive soul. Is that bad for your reputation?
Anthony Bourdain: I’m real glad you think so. I had hoped that that was the case and I was trying to write a book that was more like that than the other thing. Here it’s been received as a lot more vicious and out of control in a lot of ways I guess because I went after a lot of the more recognizable names in this part of the world, the elder statesmen of food writing. Yes I hope so. I thought I was writing a kinder and gentler book. I’m very aware of the fact that I’m not working in a kitchen its been years. Of course I’m aware every minute and every day that I’m the father of a three year old girl. That’s who I am now. I just wanted to write about it.
NQN: My favourite chapters were the first one which was pure food porn about the Ortolan and the one where you tell us about how you managed to convince your little girl that McDonalds was evil in a rather clever way. Did you ever think that you would be a father?
Anthony Bourdain: I was determined not to be one until just a few years ago. I suddenly had an epiphany and I realised I wanted to have a baby now and I want to have a baby with this woman. I’m old enough.
NQN: What was your reaction when you found out you were having a daughter rather than a son?
Anthony Bourdain: You know it’s funny I do not believe in this metaphysical mumbo jumbo but I was away shooting an episode and I came back and I looked at my wife’s face and I knew it was a girl. And a few minutes later we went to look for an ultrasound and they told us it was a girl. I was thrilled. It’s all about girls for me and quite frankly I’d like another one. I’m really really, really enjoying being the father of a little girl. I am the sun and the moon to this little lady and I’m enjoying that feeling.
Photo credit: The Travel Channel
NQN: I read somewhere that your daughter is growing up eating prosciutto flavoured baby food.
Anthony Bourdain: (Laughs) Well baby food in Italy is very different than baby food here. She’s eating real food but she has unusual taste. Most of the time she eats like every other little kid like hot dogs, macaroni and cheese, grilled cheese sandwiches but we’re in Italy a lot and her mother is Italian so she sees things on the dinner table that a lot of kids don’t see on a regular basis. She likes raw oysters and sardines and anchovies and pecorino. That’s kind of weird for a kid. I’m not trying to raise a foodie it’s just what she thinks looks good that mama and dada are eating.
NQN: You’re not going to put any raw oysters in her lunchbox at school?
Anthony Bourdain: Oh god no that’s just so wrong. Let her be a little girl. That’s just not my intention at all of course. I’m secretly very proud and happy when I see her reaching for something like an oyster I can’t help but think it’s cool but I think she’s like a normal Italian kid.
NQN: Will she ever get one of those evil chicken McNuggets?
Anthony Bourdain: She’s never had one and I will do my very, very best to keep her away.
“It’s like going to a mental hospital and picking on the patients”
NQN: What are your dreams for her?
Anthony Bourdain: All I can hope for is a happy, healthy kid with no self esteem issues who knows that she is loved. Weird would be good, if she’s a little weird then that’s good.
NQN: If she grows up to be a chef?
Anthony Bourdain: I would of course be mortified at the first mention of the possibility but then again secretly proud. Of course I’d be proud but I’ve lived that life. It’s a hard life. I would hope she would choose something else but I’m going to try to not steer one way or another. She’s going to make up her own mind no matter what I say so I just want her to be happy and feel good about herself.
Photo Credit: Royce Carlton
NQN: Does your wife Ottavia work in food?
Anthony Bourdain: Yes she worked in restaurants at front of house and she was the general manager of a restaurant when we met. We were introduced by Eric Ripert the chef of Le Bernardin. She doesn’t anymore though.
NQN: You’re doing a speaking show where you talk without props or entourage and you tell people what’s exciting or pissing you off.
Anthony Bourdain: It’s a complete work in progress and the entire format could change at the drop of a hat and it’s a one man thing where I walk out and talk for an hour and then exchange questions and answers with the audience for an hour depending on the crowd. I’ve been doing this for a few years now and I’m doing this in venues where they have bands play. I’ve done a few with friends like it’s me and Eric Ripert or Mario Batali and we’re sitting there talking with a moderator and it’s just done really very well.
“I think foie gras is a false issue…”
NQN: So what is exciting you now?
Anthony Bourdain: Paris is exciting again. Because of all of these new young, reactionary and revolutionary chefs who are serving up amazing food out of these tiny casual places for 35 euros for a full meal for a Michelin quality meal. I don’t know how it happened but Paris is suddenly a very exciting place to eat again.
NQN: What’s not impressing you?
Anthony Bourdain: Anything that is angering me? Actually you know the direction that dining has been going in the last year has mostly been very positive I’m really happy with the food truck scene that has been expanding here, pop up restaurants and the general democratization of food. Making the food better and the service a lot more casual. They’re all very positive trends.
NQN: You just need another Sandra Lee to make another Kwanzaa cake. Did she send you one or a fruit basket like Rachel Ray did?
Anthony Bourdain: No but she did come up to me at a party and that was one of those deeply terrifying episodes of my life.
NQN: It did sound bizarre. But you survived.
Anthony Bourdain: Yeah yeah..but she pretty much had me for breakfast.
NQN: There is a chapter with heroes and villains in the book, are you trying to sort the good from the bad in this industry?
Anthony Bourdain: Someone wrote in a review that that whole chapter is juvenile and it is a sort of schoolyard thing making the friends and enemies but it was fun.
NQN: How has travelling changed you? You must watch movies with subtitles?
Anthony Bourdain: Sure (laughs). When you travel everything changes. It is a humbling experience and you see how insignificant you are and how little your world matters to the rest of the world. How much harder people work in the rest of the world, how difficult their lives are and how terrible things can happen to really good people. Those things make an impression. When you walk in another person’s shoes for just a minute it’s a life changing thing.
Photo credit: The Travel Channel
NQN: I read that your favourite destination is Vietnam?
Anthony Bourdain: Surely it’s one of them. There are a lot of destinations that I’m very happy to see again Vietnam is way up there. The north of Spain I love San Sebastian, Barcelona, anywhere in Italy, Sardinia parts of South America. I tend to like places with palm trees. I’m a Mediterranean at heart with a love for South America and South East Asia. Clean, orderly countries I’m not as happy in. I like hot messy countries and dysfunctional, passionate countries with spicy food.
NQN: You write about the James Beard dinner and how unappreciative the diners were.
Anthony Bourdain: And how clueless it just seemed like a moribund enterprise. The institution was moribund. The people there were clueless. Here you have this great chef that worked so hard and come such a long distance and I thought that his efforts were wasted on a bunch of irrelevant, clueless, doddering, semi senile idiots.
NQN: Did you get a reaction from them?
Anthony Bourdain: What writers there are no writers at the James Beard House it’s like a dinner club for a bunch of old golfers. I have certainly got a reaction from the writers I mention in the book though.
NQN: What have they said?
Anthony Bourdain: They’ve called me all sorts of terrible names and have reached out to their fellow food writer friends who ended up calling me terrible names.
NQN: Is that water off a duck’s back?
Anthony Bourdain: (Laughs) I’ve been enjoying it a lot.
Photo credit: The Travel Channel
NQN: Someone that you formerly disparaged was Emeril Lagasse but now you seem to understand where he is coming from or at least his position.
Anthony Bourdain: I don’t like his show, I don’t understand why he continues to do it but I understand more and I’m more sympathetic. I do understand the economics of why he does it to support his restaurants so I think that as a function of being on television for so many years, of being a family man, of being in business with so many people and having come to know him. I find him very likeable.
NQN: In 2004 you said “I think Rocco DiSpirito has really raised the bar for what I consider grotesque” which is a funny quote. Have you changed your mind?
Anthony Bourdain: (Laughs) Uh yeah I just do not understand at all, nice very smart guy and very talented guy and great cook but I just will never understand his quest for fame and his need for fame. He will do anything to not do what he does so well it seems. It’s a mystery to me.
“I look at the blogosphere like a bathroom wall, anyone can write on… but at least power has been diffused rather than resting on a few balding, liver spotted heads.”
NQN: You are a recovering addict and yet you write that people give you little sachets of powder. Is that common?
Anthony Bourdain: It’s not uncommon. It happens at least a few times a year when I’m doing a book signing and someone slips me a packet of cocaine. I’m like didn’t you read the perils? Didn’t you read the book?
NQN: Do they give other people cocaine at signings?
Anthony Bourdain: No I think they think that I would like it.
NQN: What do you say to them? Thankyou kindly?
Anthony Bourdain: Well it’s always done very quickly. They’ll come up for the autograph and slide a little envelope across the table and only later do I discover it is as I expected cocaine.
Photo credit: The Travel Channel
NQN: You were obviously a different guy back then during Kitchen Confidential. What do you think of you back then?
Anthony Bourdain: I look back at a really arrogant guy and a much younger, arrogant on the basis of not much. Arrogant because I had to be. I went to sleep terrified every night. I had no money I was behind on my rent, I hadn’t paid my taxes for years I had no health insurance. That arrogance got me through the day.
NQN: What is your current position on vegans, vegetarians and PETA (People for the Ethical Treatment of Animals) . I understand that this has changed over the years.
Anthony Bourdain: With vegans and vegetarians my only argument is that my mother raised me to be a good guest. You know? I just think it’s bad manners to go to someone else’s house you eat what is offered and you are grateful for that whether its someone’s house or another country. Also curiosity to me is a virtue.
As far as PETA is concerned there is an overlap there for sure. I think they’re extremists and crazy and potentially dangerous and some of their splinter groups who seem to either work in concert with them or inspired by them have done some pretty frightening things. I’ll eat foie gras for the rest of my life out of spite.
I think foie gras is a false issue. No good chef would serve the kind of foie gras that is produced in the same way that is shown in those terrifying PETA films. On top of it all we have a common interest. PETA doesn’t want a cruelly treated stressed out animal who lives in fear. I don’t like animals treated that way because they taste less delicious. Its a good thing from a humanitarian point of view I mean what kind of sick freak would like to see an animal hurt and from a point of view of someone who likes delicious food the liver of a goose or duck who doesn’t live under conditions of stress or fear is so much better than from terrified animals. It’s the difference between a real chicken and a KFC chicken.
NQN: Or a chicken McNugget.
Anthony Bourdain: I think that’s yet to be established that that is actually something that you could call chicken.
NQN: I’ve heard rumours…
Anthony Bourdain: Well its worth examining (laughs)
Photo credit: The Travel Channel
NQN: What are your thoughts on bloggers?
Anthony Bourdain: I think it’s the brave new world. I think it’s a good thing.
NQN: Some people say that bloggers don’t know what we’re talking about.
Anthony Bourdain: I think they’re the people that complain and are the same idiots that were so outraged when Dylan went electric. Who were complaining about the electric guitar, who were complaining about cable televisions. It’s so ludicrous. Like as if somehow bloggers are less qualified. Less qualified than what? A bunch of old duffers that hate what they’re doing? That are trying to find a way to write the same damn article for 30 years. Who have been getting backhanders and basically blowing each other for years. I think the bloggers are welcome. It’s a brave new world. It’s going to take time for some of the chefs to get used to but it almost doesn’t matter what I think or what anyone thinks because that is the future and I have to say that I’m pretty happy with it because it could hardly be worse than the way that it was.
NQN: Do you read any food blogs?
Anthony Bourdain: I do, I read a lot them.
NQN: Which ones?
Anthony Bourdain: I read Eater, Grub Street in New York, Regina Schrambling’s Gastropoda and Cooking For Assholes is wonderful – that’s a really great one. And whenever we are planning a show whether its in Vietnam or Peru or anywhere we go the first place that we’re looking at is local food bloggers. You’ve got people that are doing nothing but blogging on street food in Saigon. What major news outlet could do that? There are people chronicling every noodle joint in Hong Kong that’s valuable resource. So that’s pretty awesome and there’s room for everybody.
I look at the blogosphere like a bathroom wall, anyone can write on and eventually some kind of consensus can be reached. If you spend enough time online you very quickly are able to discern who is talking a lot of shit, who’s a troll, who seems to be someone worth noticing or keeping an eye on. Like every other aspect of entertainment and news it is a rapidly fragmenting thing but it’s also a much more democratic one and it can be vicious that’s true but at least power has been diffused rather than resting on a few balding, liver spotted heads.
NQN: You travel 10 months of a year. Is there an unfulfilled fantasy? You come up with the destination ideas
Anthony Bourdain: I haven’t been to Cuba yet I really want to shoot in Cuba before Castro dies and it becomes Miami South. And we were hoping to retrace Joseph Conrad’s steps up the Congo river.
Photo credit: The Travel Channel
NQN: Would you do a cooking reality show?
Anthony Bourdain: I’ve been offered just about all of them at some point or another. Never say never but I’m very happy with this. I have the best job in the world why would I want to do otherwise. I don’t have time, I don’t need that much more money and I’m really happy. I work with friends and I don’t have to take orders from anyone. I go where I want and I make television the way I want. I have a creative freedom on the show.
I understand why Gordon does what he does. I happen to really like the BBC Kitchen Nightmares and I’m a big fan. I think that’s a really good show and I even like the F Word. But I loathe the American Hell’s Kitchen. I understand why he does it. I mean its $250,000 an episode so he deserves some money but it’s not something I would do at any price. It’s a quality of life thing. I don’t want to spend more time than I have to with freaks, idiots and meatheads. And I don’t want to act, I don’t want to do schtick unless its fun. It’s not like he’s enjoying. I mean the contestants on that show are just so pathetic and deluded. It’s like going to a mental hospital and picking on the patients.
Photo credit: The Travel Channel
NQN: What about the next book? Will you be even more mellowed?
Anthony Bourdain: The next book I’m doing a crime novel. I don’t know I’m even thinking of doing anything even remotely similar to this book again. It will be therapy at this point. I’m really done talking about myself and writing about myself that it’s probably a good idea for all concerned.
NQN: You have a skull tattoo and when you had it done you said that you wanted to question mortality. This is a morbid question but I’m really interested in your answer. How do you want to die?
Anthony Bourdain: I want to die exactly like Marlon Brando in the Godfather. I will be running around in the backyard with my grandchild with an orange wedge in my mouth and then keel over among the tomato vines. I want to die in Italy, I want to be an Italian patriarch at that point in time with my belt around halfway up my chest growing tomatoes and making bad wine in my backyard.
So tell me Dear Reader, what are your thoughts on Anthony Bourdain?
Medium Raw is published by Allen & Unwin RRP AUD$34.95
Photo credit: The Travel Channel
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131 Comments | Add your own
Awesome interview! Well done!
Cheers,
Rosa
Exceptional! Best post ever…and that’s saying something. In Anthony you have someone who’s honest, intelligent and who’s not afraid to ruffle the feathers of the industry that pays his bills. Moreso, he’s done the hard yards, he’s paid he’s dues and that entitles him to make the informed opinions he has and voices them.
Great stuff Lorraine, just great!
He sounds totally like any other person who evolves throughout his life and totally in love with his family. Interesting to hear what his kids eat for me. Mine 6,3 and nearly 2 eat prawn, prosciutto and persian marinated fetta all the time, love salmon sushi, but still like maccas (mostly they just want the toys and fizzy fruit drink as they don’t get soft drink here). Nice Reading thanks.
WHAT A FANTASTIC legendary interview. Thank you for doing this. I absolutely adored this post because Bourdain is just one of my food heroes. He is so quotable. Best bit I loved: “I like hot messy countries and dysfunctional, passionate countries with spicy food.” Legend. x
Wow. I love that interview that would have been a dream fulfilled. The man who opened my eyes to garlic presses and ‘not’ butter and the real life of the commercial kitchen, I adore his almost arrogant frankness, his style that you could be sitting down with him with a strong drink in the back of any restaurant during staff drinks.
No reservations is not only informative and crazy it’s highly amusing commentary sets it apart. Huge entertainment value. It’s obvious they have loads of fun on set.
This post would be without a doubt, my fave NQN! xx
Excellent interview Lorraine! My husband and I are big fans of Anthony so I am very excited to see you had the opportunity to interview him. We enjoy No Reservations a lot and I really hope he does No Reservations Taiwan one day!!
Wow – great interview!! Thanks for sharing!!!
This was a great interview – thanks Lorraine.
That was sooooo freaking cool!! Total enjoyment.
Congratulations Lorraine – what a coup! I read the first chapter on the ortolan and was both engrossed and grossed out (?) at the same time! Bourdain seems like a great guy…
What an amazing personality. Anthony Bourdain is my idol, he’s really living the dream, combining food, travel and celebrity.
Brilliant interview Lorraine! Loved the questions and every word of his responses. You’ve actually made me want to rush out and buy the book!
i think he is sex on legs – great interview…have just started the book cant wait to get into it.
Well done Lorraine…Anthony Bourdain is an unusual talent that many do not understand. His rawness is pervasive in everything he says and does, and I believe there is tremendous realism and appeal in that. Many times he is wrong, but other times he is right on the money, and ends up saying a lot of the things we all want to say, but never have the courage to say…
What an amazing interview!! Congrats, Lorraine, on doing such a great job. I enjoyed the read
OMG, this was fantastic, Lorraine! I love how your interview covered everthing from food, to his kid, to bloggers (and beyond)! Bourdain seems like he’s so much fun to talk to!
Girlfriend, you have hit the BIG time! Awesome interview, great rapport and dialogue!
I really enjoyed that interview. You didn’t follow the same old formula of questions and it sounded as though you surprised him a couple of times. Thats when he sounded the most real to me.
Lorraine, this is a great interview! Thank you for asking those questions…especially the bit about bloggers
… It must have been an exhilerating event for you!
Great interview Lorraine. You’re a natural!
Great job, NQN! First Montreal, now this! So jealous!
Lucky, lucky you – what a fantastic opportunity!
Nice interview, Lorraine. Very enjoyable to read. How awesome that you got to speak to Anthony Bourdain too!
Wow Lorraine. HOW AMAZING.. You got to interview the man. Anthony Bourdain. You are soooo lucky. What a great interview.
Well…who wouldn’t want to pay attention to bloggers after that interview. Quite honestly…I really do not watch much TV, hence I was truly oblivious to this character. I had heard of his name and that’s where it ended. In a way it made your post even more interesting. Passive aggressive people turn me off…Bourdain is the epitomy of the type of personalities I enjoy being surrounded with.
Lorraine, from what I can understand…this was an amazing opportunity for you…congrats ;o)
Ciao for now,
Claudia
Wonderful post Lorraine!
You must be walking on air, Lorraine. Brilliant job, I imagine Bourdain would have been pleased with great questions from a well-informed journalist. I am so impressed, well done!!
Hi NQN,
I love your blog, it has wonderful variety and takes me away from the everyday for 15min a day. New places, new food and new people.
But I must say that surely if Sandra Lee was any type of cake decorator then she would have to be embarrassed by that effort.
I am very intreaged now and must rush out and buy the book.
I look forward to your next blog.
Kind regards
Carolyn White
Great interview. Thanks for a great read.
Congratulations on a great interview and write up. You made it great because u know food and u read his books. And he was obviously impressed and maybe taken off guard by your questions.
Keep u the excellent blog.
thank you
I love what he had to say about food bloggers. So many people just don’t get it yet. Congrats on a great interview! xoxo Mum
I am so proud of you for getting this interview. It was intriguing and exactly what is in that darn chicken nugget?
Well, I am off to read the blogs that Anthony Bourdain reads! (but, dont feat, I will be back to NQN)
A fantastic interview. I love no reservations and I love watching his experiences and his reactions to what n who are around him. im glad that he thinks bloggers are worth something and Im glad u asked. you had a host of very interesting questions and what an honour to have been able to talk with him. Great job Lorraine.
Fantastic interview, Lorraine. I used to watch “No Reservations” on cable…not sure if it’s still on in Oz anymore, but I enjoyed seeing all the different places he visited and the food he tried.
He sounds like he’s changed a bit since the last episode of his show that I watched a few years back!
But you didnt ask him if he read YOUR blog!!
Oh Lorraine… incredible interview and outstanding job!! I must say I adore Anthony Bourdain and was thrilled when I saw the post. I’m jealous but can not begrudge you the pure awesomeness this is since I find you equally outstanding as a foodie, blogger and now, interviewer.
Thank you so very much for sharing such a wonderful treat for all of us who follow you and Mr. Bourdain!
How exciting for you to interview him, and what a great job you did! I LOVE him, and I have ever since I read Kitchen Confidential. Bravo, Bourdain!
Great interview! Awesome questions. I’m gonna get the book to see just how much he’s mellowed!
Great interview Lorraine – the last question was risky, but actually a really interesting answer! Nice work
Love Bourdain, his shows bring alive each place he goes to and his dry humour always provokes a laugh.
One question I’d like to have seen asked is “how do you travel 10 months of the year when you have a 3 year old daughter?”
great interview and insights – have never been interested in reading his books but now I will probably have a quick look next time I get a chance in a bookstore. What I love most that he said is that travel makes you realise how insignificant you are – how true!
Lorraine, this is a very good piece! Very well done. I used to think that Anthony Bourdain was a very angry and arrogant person, of course this comes from “Kitchen Confidential”, but after reading this interview, you got me interested to read Medium Raw. I should look it up soon. Thanks for the inspiring interview!
Lorraine, you interviewed a very noble food celebrity. My husband and I are loyal fans of Anthony Bourdain. He is very outspoken and unpretentious. I wish he would go to Nigeria and sample our rich, spicy and wonderful cuisine.
Wow, he comes across a really interesting, non-awful, intelligent guy. I’ve never read his books but really enjoy No Reservations (like you, it’s been one of my go-to shows when I’m travelling in the States). After this interview (thanks Lorraine!), I think I might pick up Medium Raw and give him a go
What a fascinating interview! I haven’t read his books but will now for sure!
Lorraine – you were before but I feel that now I need to shout it from the rooftops: YOU ARE MY FOOD IDOL! ANTHONY BOURDAIN!!??? HE’S A GOD! I am truly very jealous. Such a coup for you. And what an interesting candid subject.
Interesting interview.Thanks
I love him! I watch him. Haven’t read the new book yet
I went out and bought the book this afternoon after reading this! Will read it in the way home now.
That was really really interesting!
And I got re-acquainted with an old love – Cooking For Assholes – and saw a woman make a truly horrific cake. Why did she even bother? She should have just dumped her shopping bag on the table and said ‘have at it’
Love the interview, he never disses…disappoints but what were you eating?? Roz
Great interview Lorraine! I think he’s wonderful, there should be more of his brand of honesty in the world.
Lorraine, I thoroughly enjoyed reading this interview. It sounds like you really connected, and I can really hear the “voice” in the way you’ve written up the interview as well. I’m so glad for you that you got the opportunity to have this experience!
Gorgeous Girl, I am so jealous! Love AB, and it is an awesome honest interview. Only thing that would have been better is if he was sitting opposite you for it slurping noodles rather than on the phone!
awesome interview, lorraine! i’ve been a fan of tony from the beginning and i enjoyed reading his responses to your excellent questions–bravo!
You go girl!!!
OMG!!! O_____O
You interviewed Anthony Bourdain! Oh, I’m so green with envy right now.
Leaving my bit of grafitti on the bathroom wall ; ))) Wonderful Interview Lorraine! Loved his comments and love your work honey. Go Antonio!!!!!!!!!!!
xxxx
Again, another highly insightful post Lorraine.
I don’t really know much about Anthony Bourdain. But this interview has made me want to go out and buy his books and I’m searching to see if I can download any eps of No Reservation. He sounds like the ‘refreshing cool drink’ some high end chefs/kitchens needed to bring them back to reality. I looked up his comments to Rachel Ray and I echo those sentiments about her.
I can’t believe I haven’t ‘tuned’ into this man earlier.
Thanks for a fantastic interview!
Great interview! He sounds like a a fascinating man to talk to and I love your questions, the last one in particular!
I’m keen to pick up the book now.
He sounds like a really interesting man. His wife and daughter are lucky.
OH. MY. GOD!
I am in awe daaaahling.
*kisses* HH
oh you got to interview Anthony Bourdain! How VERY cool, he’s amazing isn’t he? Very interesting chat and I need to get the book
LOVE LOVE LOVE!! I am watching a Paris episode now! How freaky… heh! He is super super awesome. Man… I wish I could lead his life.
Definitely be getting the new book. Thanks Lorraine. Great interview and insight into this writer/food traveller that I absolutely adore
Excellent interview!
I love how he said animals taste less delicious if they’ve been tortured haha didn’t someone say that on one of the last eps of Masterchef? hehe
He reminds me of Lou Reed somehow…
The Sky’s the limit from now on Lorraine, superb interview! I especially liked and can relate to his answer re: how travelling changes and humbles us, so very true.
I think there should be more Anthony Bourdains in the cooking world.
oh my!!! ye did great L!! Anthony Bourdain is a great guy.. you lucky woman
Wow that is an amazing interview. I love how he’s not worried about what he says, at all!
Great interview…love it!
This is a fantastic interview, Lorraine. I love the questions you chose to ask him, truly one of your best posts ever I’d say!
Lorraine, this is a fantastic interview! I love that you went where other interviewers don’t and you have made me want to buy and read this book now. Thanks and congrats on nabbing this great interview! xo
I just got to get my hands on his book, fabulous interview NQN!
wow this is such a lovely way to spend my day reading this, thanks you such a lovely write up!
Great post & interview Lorraine – I love that guy, he’s so witty and entertaining!
i freaking adore bourdain!
i loved no reservations and that little russian fellow he hung with. funtimes
good interview!
Great post.
Did you slap yourself during the interview? Haha, if I were in your position, I would. In case, I was just having an “inception” moment. LOL, the interview was very good.
Enjoyed reading it.
Great questions, Lorraine! I’m partway through Medium Raw and it will be interesting to reference back to this interview when reading the rest of the book.
Oh my! What an interview. He has been very generous with his time and his answering. You are a lucky duck NQN
Such a great interview ive had to read it thrice!
Conratulations Lorraine, im sure you would still be buzzing with excitement!
You do a great interview NQN you should do a regular weekly feature on interviewing food personalities, restauranteurs, favorite or new fellow bloggers , chefs etcthat would be a great read
Awesome interview. The quote about picking on mental patients killed me!
Wow so amazing that you got to do this interview Lorraine – amazing! Well done you
I always like it when another Jersey Boy makes good.
Wow! You are brave! AB scares me a little bit, but, you know, in a good way.
Great interview!
That was a brillaint interview Lorraine. Well done. Anthony Bourdain would have to be one of the most interesting people around as far as I’m concerned. I’m obsessed with his show No Reservations on the food channel, and have recently been getting into his written work (Kitchen Confidential and No Reservations). I love the man and what he stands for…
His contempt for vegetarians used to rub me the wrong way (I’m a vegetarian) but then I read an interview with him where he said something along the same lines as what he touched on with you – that as a vegetarian, we deny the experiences that he treasures so much on his travels. He said he can’t understand anyone that would refuse an old Italian nonna who invites you in for a meal cooked from her heart and soul… and its definitely food for thought. He made me realise that through my own personal choice, I close myself off and limit myself to those kind of experiences… going to a different country and eating what locals eat… Its a real shame and something I grapple with.
Really enjoyed this!
Great interview, Lorraine!
SSG xxx
Fantastic interview! And, how fun it must have to been to have a good, long conversation with him. Great job!
Wow that was a great interview, Lorraine. Really well-thought out questions with interesting responses. I didn’t know too much about Bourdain before, but I had heard about his vegan quote. He clearly likes to be provocative, and I like that he keeps people on his toes and speaks his mind, even if I don’t agree with all of what he says.
I want to marry him. Too bad he’s at least twice my age… and oh yeah, already married.
Thanks for this, it was awesome
This was a great interview. I love the questions you asked Anthony. They are not typical and his answers give some real insight. He sounds like he’s in a good place right now and enjoying fatherhood. He’d be such a cool dad. Love the man. Love his passion and his commitment. Thanks, Lorraine.
Lorraine, this is the coolest interview of the man, ever. Kuddos to you for pulling it off!
Now, i’m scrolling back up to read it one more time.
What a wonderful opportunity to get to interview Bourdain! And you did a fine job with it, Lorraine. Thanks for this. I always love hearing him in reflection mode rather than being extra snarky.
But wow, you must have been so thrilled to have gotten to interview him! He’s on my short list of people I truly want to sit down and talk to.
That Cooking for Assholes guy is hilarious!
Bourdain’s my inspiration to begin blogging. I envy you for interviewing him. And congratulate you too. Great job
After starting my food blog today, I sincerely hope that in 3 years I get to interview Anthony Bourdain.
I too have held myself up for hours watching No Reservations.
Thanks NQN for being the inspiration for my blog all the way in Canada.
Anthony,
Since your email is hidden from us peons in peasantville, I hope you end up reading this comment. I want to thank you for saying such good things about my blog “Cooking for Assholes.” I am honored, humbled, and completely beside myself. It means a lot to me coming from someone I respect so much.
Sincerely,
Alex Neely
Great read thank you and loved the focus on the man outside the food!
I have just read the interview and I think you did an awesome job. Mr Bourdain is certainly an intriguing and fascinating man and managed to capture this perfectly.
Well done … you are the envy of most!
What a coup Lorraine. I filed this post away for a quiet morning to read – so glad I did. Great repoire. I’ve long been a fan of Bourdin – it was fantastic to hear him enthuse about life as a dad, real food in Italy and pursuing his real loves in life. Thanks for a great read. Cheers Di
I am your most appreciative new fan. I used to despise the insufferable, arrogant, intimidating Tony B. Still, not unlike a car crash, I couldn’t look away. Your piece helps me to understand his transformation. Nice to see that he appreciates the great life he has. Excellent interview. Bravo!
I liked this interview immensely! I also like Tony Bourdain. I felt the same about Medium Raw, he’s a decent and humble guy. When I watch No reservations that often strikes me, the humility and compassion for those who aren’t and can’t follow in your footsteps.
So I like him. The mixture of humour, compassion and a general sense of enjoying to live. It grows by each episode. But then we all grow.
What do I think of AB?
He couldn’t be more different than I, in so many ways. And yet, I like him. I like that he says exactly what he means without caring about the consequences. Perhaps he’s living a life that a part of me envies?
Regardless, solid interview. No amazing reveals, but then that’s not always the point.
I absolutely adore AB. His funny, snarky, yet truthful comments are terrific. He says things that many of us are already thinking.
Can’t wait to read the book and of course, always watch the show.
You asked great questions, the kind of things I wanted to know about Anthony so thank you!
I love Anthony Bourdain, and I wonder what his daughter will think when she gets to read his books.
But I am bemused about him saying he won’t do a reality TV show. He occasionally is on Top Chef, and has been announced as a permanent judge for Top Chef All Stars.
Yes it is a highbrow show but a reality one nonetheless.
I’ve been a fan of Tony B. for many years, because he calls ‘em like he sees ‘em, right, wrong or ridiculous.
Nice job, NQN!
PS…Sandra Lee is to cooking what pantyhose is to finger-f***ing.
I have been ‘in love’ with Anthony Bourdain since I read a Cooks Tour.Then I read Kitchen Confidential, and as a chef for 46 years, could so identify with many of the things in that book. I kept saying “I know what he is talking about!”
I do wish I could see his TV show, but generally I don’t think Australia has quite cottoned on to this incredible personality.
i have watched mosted of ur cooking shows i think u are fantastic i would love to meet u … u great…
Awesome interview Bourdain is a cat.Kitchen Confidential inspired me when i was about to throw in the towel and leave the industry . Medium Raw confirmed what a huge mistake I made. Bourdain speaks for a generation of bastard chefs and makes them feel sexy again.
One word…unreal
I enjoyed this very much, thank you!
i still think you shouldve challenged him to Cooking Mama on Wii
Great interview! I am such a huge fan of his. You got quite a bit of time with him, that would have been quite fun. Did you guys drink wine? It felt quite relaxed.
AWESOME!
I just love how Bourdain talks about everything and especially about bloggers!
Excellent post!
Great guy, he kindly graced my blog just before his first child came into the world, and he talked about quitting smoking, and he has!
Love the interview. He seems to answer back quite well!
Must’ve been such a great moment.
I love that man’s show on SBS because he goes places I will never get the opportunity to visit nor will I have the chance to eat that great food. I think he gets away with so much because he is a large burlee man that nobody would tamper with. He brings great insight to the food world. What a scoop!
Lorraine, thank you for such an elaborated interview. I love Anthony and anything about him. I think I have the same reason for not subscribing to cable TV! Although, it doesn’t help. I watch No reservations on Netflix, and my husband has to stop me, because I can watch it forever…:) I’ve read the book like tree times, love it so much, and more: I am impressed with his writing style: qualities not that common among the celebrity chefs. There’s not so many celebrities who don’t polish themselves to be politically correct. He is who he is, and I admire him for that. Thanks for the interview. Well done!
I know its very late but I just read your post on Anthony Bourdain…actually out loud to The Hubby and we both really enjoyed it. I have his books on my tablet and watch his shows. Great blog by the way, I will keep coming back!
Great interview. Now I know how I want to die!!!
Great interview, I love the show and his ramblings make sense even though they’re over the top sometimes he’s good value as an entertainer and makes you want to follow in his footsteps somehow.
I like how he takes a bit of a look into the culture of the places he visits too.
He’s one of those people that see things in a slightly different way to everyone and I think that is what makes him so funny.
Thanks for the interview.
Great interview!!! I love this man and his books! They’re so great!
Thank You..NQN for your marvelous blog, great name by the way…
I was wondering since you had great interviews with.ANTHONY BOURDAIN and MARCO PIERE WHITE.., which both men have concreted my views of them as gastronomical kings..as thier philosophy is very simple and truthfull.. which brings out the best in gastronomy and made by all peoples around the world..there is no star dust its all raw in your face..which i love very much from each of those fine gentelmen KINGS of GASTRONOMY anthony & marco..both always give a great delivery of TV presentation…that much that i can smell the food sitting on my arm chair..also love the fact that both kings are strong family men..a very rare thing these days… I was wondering if you could pass on a question to both kings…..WHY DO WE COOK THE WAY WE DO.!!! PS..this question is not to be answered lightly its a very deep thought question..there is only one answer…and its quiet simply when you work it out..
SINCERLY argyrios….
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