Anthony Bourdain

Ever since the appearance of Anthony Bourdain’s 1999 New Yorker essay describing a clanging, cursing, stress-addling day on the hot line, the debate has raged: Does the man speak the truth about the insanity of the kitchen, or is he a tall-tale-spinning blowhard? Any cook will tell you, with a smile: both. Through his subsequent books (starting with Kitchen Confidential) and TV shows, Bourdain has become one of the few celebrity chefs—he hates the term—who has maintained his rep among the pros, even though his face is recognized in dozens of countries. On No Reservations, his current Travel Channel series, Bourdain spits snark while getting his ears cleaned in Sichuan and downing fermented shark in Iceland, yet when it comes to hanging out with cooks, he’s all respect. Bourdain appears tonight to, well, tell tales—about his travels, restaurant culture, and what it takes to run a kitchen. Aspiring chefs would do well to attend. Moore Theatre, 1932 Second Ave., 292-2787, www.themoore.com. 8 p.m. $30–$125. JONATHAN KAUFFMAN

Sat., June 7, 8 p.m., 2008

 
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