Event – Anthony Bourdain Medium Raw book signing @ B&N MAY24

Unlike the last B&N signing where Bourdain was simply in Conversation w/ Gabby Hamilton on her new book, the spotlight is on solely the man, the myth, the legend this time.
Author Event
Now available in paperback, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook is the long-awaited follow-up to Kitchen Confidential, the earlier bestselling memoir from the host of TV’s No Reservations.

Tuesday May 24, 2011 7:00 PM

Union Square
33 East 17th Street, New York, NY 10003, 212-253-0810

Special Instructions
Event space opens at 4:00 pm. Please do not arrive for this event prior to 4:00 pm. Priority seating available with purchase of Medium Raw. Stand-by customers who do not wish to purchase the book will be seated at management’s discretion as space allows.

Behind-the-Scenes of the JBF Awards, Ungaro’s response to Bourdain’s Criticisms

 

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Chefs gonna be winning!

Thx to ForkintheRoad for this…

​April showers bring May flowers, but also the James Beard Foundation Awards! The second week in May will celebrate the country’s best chefs (and journalists and writers) and is a big ole party of who’s who in the industry. Wanting to take a peek behind the curtain of what goes into hosting such a crazy event, we contacted James Beard Foundation President Susan Ungaro to learn more about the process of putting on an event. Continue reading

Chefs vs. Foodies

UPDATE #2: …and another article

UPDATE: Here is yet another recent article published about this

We came across this article today which preempted ours…

Foodie Only? Chefs hate you. You know what? Even other Foodies hate you for using the term ‘Foodie’ just now. Chef only? Foodies will tear you a new rectum without hesitation. What if you’re both though? IMHO, the good Chefs are the ones appreciate honest feedback. Often times they have too many sycophants who worship them and want to drink their bath water. Little do you know, most Chefs do not break the six-digit barrier in terms of salary and it’s not that glorious. Sure, some may have an equity stake in the restaurant as incentive to work harder but if you divide up the pay by the hours worked, we’re talking slave labor hourly rates here, especially if you’re low on the totem pole. At the end of the day, it doesn’t matter how good YOU think your food is if the masses think otherwise. As a Foodie, be respectful of the Chef’s wishes in the Dining Room. If he says no cameras or cell phones, honor it or eat elsewhere and yes, your sh*t DOES stink.
Continue reading