Anthony Bourdain and David Chang with Budd Mishkin 

me

Aye!

We're with you Jesse!

Aye

Yep

Great words . Yes he was a special guy, I was lucky to have met him.

ME, TOO. I never knew that he was such a tortured soul. RIP, Tony.

He is🙏🏽

Helena Wang… and EATS well ♥️

I agree with you I miss him all the time but he’s still with us, through us. I love throwing “reasonably well” into my conversations with others, throughout the day just bc it’s reminds me of him. Very satisfying (: ❤️♾

Where can I find this podcast with roadrunner

@@judithmurphy4561 Remembering Anthony Bourdain, Three Years Later player.fm/1BJCpqe

And I'm sure you went for some great croatian 'Black Risotto' that evening?

His passing hit me hard too. Are you saying he had bipolar because I never read anything about that. I did hear that he had experienced tremendous depression. I also read that he killed himself after finding out that his love had been with another man. But they also said that he had romanticized suicide in the past. His irreverent personality reflected his negative depressive view of the world.

Hi there! I miss him too! And bu the way - I love your nickname, Russian married to Puerto-Rican, we eat rice and beans every week!

It’s worth seeing,, it’s not all a bummer, much of it is a portrait. My ‘issue’ with part of it is the sour-grapes tone of some of his later crew who may have been cut off a little at the end, they sort-of carped and blamed a bit. Aside from that it is good if you are a fan (I am) of Bourdain’s.

@@p_nk7279 watch the interview with Tom Vitale, who worked with AB traveling for 16 years...he's still a mess, but he wrote a book

I had the same reaction. I was turned off by the thought he was feeling so miserable doing the show. It must have been so terribly lonely sitting in those hotel rooms at night.

@@robertlee4172 I don’t think Anthony Bourdain felt miserable all the time. I think he had moments of crushing depression. And yet I do believe he had experience great pleasure and great joy too. He was curious, thoughtful, obviously highly intelligent about a wide variety of things. He would have been unhappy just being a chef. So his time as a food and travel critic/journalist doing No reservations and parts unknown was as perfect a path for him as any that there are out there. I believe he was as happy as he could be MOST of the time. And he had many friends who loved him.

I'm too sad over his death to enjoy watching him.

Watch the doc - Showrunner - offers some closure and answers

@@lamdao1242 💯💯💯

hope she’s at peace wherever she is🙏

He does on the new doc

and Korean food

I remember my first "restaurant job." I was nineteen and I got a job at a country club as a bar made. After my first night, my feet hurt like I had never experienced before. It's hard work, grueling.

Amen. I went from prep, to cook, to chef, to opening my own place after plenty of offers from backers for my own spot with turning it down due to the added stresses of payroll, overhead, you name it, but finally caving in. I live in my kitchen for weeks on end with little to no sleep, occasionally napping on a used couch in my "office." It isn't nearly glamorous as it is made out to be, even a show like The Bear, for as realistic as it is touted is still a little too glamorous for what it is like in the back of the house. Granted, I wouldn't give it up for anything.

@ZacchAttacked....For the record, African Americans , in order to survive, were forced to eat "scraps" from the table of Slave owners who raped, murdered and abused MY People for 400+ years here in America. I am African American female, with parents and grandparents raised in the often BRUTAL, RACIST Jim Crow South.... I have eaten the most delicious meals of braised oxtails, various meals with chitterlings and pigs feet as the main course, accompanied with wonderful side dishes of REAL macaroni and cheese, collard, mustard and turnip greens [who needs kale, lol], sweet potato sides, corn bread, peach cobblers etc....These foods are now being discovered by the so-called hipsters and those re-gentrifying African Americans and Latinx OUT of their own neighborhoods where these type of epicurean delights were plentiful years ago in NYC.

@@SC-uq2jf How is enjoying foods that is typically different "re-gentrifying" a people?

@@michaelbierman861 You didn't read the entire sentence?....Regentrification is when neighborhoods are completely scrubbed of ethnic groups who previously inhabited an area. Google NYT articles on Fort Green and Bedford Stuyvesant neighborhoods in Brooklyn NY becoming regentrified when landlords rent or sell properties to Whites as opposed to Black and Brown POC who were the primary residents of these neighborhoods for decades.

@@SC-uq2jf so sad to see the one unifying act in the world, boiled down to this comment. Food unifies. That's what makes it so incredible.

He's eating a goat ball in some weird cooked way and your not.

He is enjoying it though.

This interviewer didn't even read Anthony's book before doing this. He asked him super obvious questions that Anthony answers in the intro and first chapters of Kitchen Confidential. I remember Anthony's answers to those questions even now, years after reading it, because his words were so vivid and memorable. Who conducts an interview with someone like Tony Bourdain and doesn't read his excellent NY Times bestseller beforehand???

man, he is a magician making noodles by hand roping them almost like swinging them around holding armfulls of strands at a time...I think I saw him on Paul Hollywood's show many years ago

Yes

Budd Mishkin, apparently. The good news is Tony's work is still there. You can't go deeper, but it's still a long way down as is.

Of course he read it. He specifically mentions the chapter about the Prep Chef at Le Bernardin... not to mention how the writing style from that chapter compared to the surrounding chapters. Use your brain damn it.

Most interviewer assume not everyone in the audience has was the book yet.

Wow sounds like an awful chef

@@Nocturn4lAnim4L Nope.He was the head honcho. Executive chef, a real one, we had 50 chefs and cooks of varying degrees of skill. We pumped out $5 mil of food and beverage every year back in the 80s. Like about $15 mil these days. Hard work, long hours, sometimes no days off.

the audio man must have been napping, for sure...extremely frustrating

bc Korean food became a new hot fashion for dining experience

Also, dude had great taste in rock n roll

damn, watch David, the magician ,making hand made noodles...it is a SHOW extraordinaire

He's passed away.

@ryan williams It clearly wasn't a good one.

Living a better life then you.

I don’t agree. I think you are delusional