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Bourdain bytes
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Anthony Bourdain on what to look out for on his popular food show, No Reservations
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Stir it up Anthony Bourdain
Anthony Bourdain, a professional chef and writer for more than three decades, is out of the kitchen and on the road. His travel experiences are presented in the popular series “No Reservations”. He talks about all things food and his show. Excerpts
Are we moving towards a global palate? Is this killing indigenous cuisines and produce?
No. No way. It’s a big, big, big world and a lot of really amazing places to go. I can easily spend ten years just shooting in China, it is such a gigantic country with such a diverse culture.
So no, that’s really not a concern at all.
Are chefs the rock stars of the millennium?
It is impossible to live a full time bohemian lifestyle and also be a good chef in New York. Chefs may party hard after work but their habits on the job have had to become much more responsible with increased media attention and responsibilities. Cooking professionally is hard, repetitive, intensely physical, high-pressure work.
Can you tell us about the genesis of No Reservations?
Discovery Travel & Living, gave us total freedom to make the kind of television we wanted to make. So I get to choose where we go. I’m in no way censored by the network. They are familiar with my books and have a good idea who I amand what kind of television I’m likely to make.
I guess I don’t try to be an authority or an expert. It comes easily to me to just tell people as best I can what it felt like, what the experience was like in a very immediate way.
Anthony Bourdain: No Reservations airs on Discovery Travel & Living every Saturday at 10 p.m., from July 12
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Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Mangalore
Pondicherry
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
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