The “No Reservations” host offered his fans an all-access opportunity to ask him anything they were curious about him which he answered as only he could.
Flashback to when Anthony Bourdain shared with fans on Reddit the best and worst parts of working as a chef
The late Anthony Bourdain was beloved the world over, either through the food he prepared, the books he wrote, the TV programs he hosted, or his delightful company over a good meal. Just days prior to the premier of his show ‘Live and Let Dine’ on FX in 2013 he put up an “Ask Me Anything” post on Reddit, offering his fans an all-access opportunity to find out what they were curious about him.
People wanted to know about his travels, food, chefs and what it was like working the line in a kitchen, among other things. As per his style, his responses were forthright and witty and it was clear that while he had many memorable moments as a chef, he much preferred his new career.
Anthony Bourdain’s memorable “Ask Me Anything” responses
Bourdain didn’t mince words when one person asked him, “Do you ever find yourself wishing you we’re back in the kitchen, sweating over a range, working through a dinner rush?” to which he responded, “Hell no! I had 30 years of that. I like farting through hotel sheets!”
Another user inquired about “which was harder to master? The art of cooking or the art of writing?” He was unequivocal that laboring in the kitchen is the real work. “Cooking professionally is hard work. Writing is a privilege and a luxury. Anybody who whines about writers block should be forced to clean squid all day,” Bourdain said.
While he may have stepped out of the kitchen professionally, he shared that he still like whipping up omelettes with his daughter. However, when asked about what his reaction would be if she wanted to follow in his footsteps and become a chef he was frank: “Horror. Fear. Eventually pride that she’d want to do such a difficult thing.”
As for what he missed about working in a kitchen on a daily basis: “The first beer after a busy shift,” Bourdain said.
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