I get a perverse and evil satisfaction out of putting members of my crew on camera at every opportunity. Their discomfort–particularly once the “vampire clip” microphone is attached to the inside of their shirt (and they have to remember that every trip to the bathroom might provide considerable amusement to the guy wearing the headphones in the other room) — is exquisite. The shoe on the other foot as they say…Those used to heedlessly pointing the cameras at others are suddenly caught under its merciless and unwavering gaze. Every pimple, bad pant decision, errant hair, ill advised comment potentially the subject of timeless Comedy Gold.
Anthony Bourdain
April, 2010 Archive
Zamboni Time
Higher Education
This Monday’s “special episode” is indeed, special. Meaning, not normal, out of the ordinary. Unique, one might say. It really is unlike anything we’ve tried before–and regardless of how well it goes over with regular viewers who tune in expecting another hour of me shoving food into my face in an international location–I’m really, really proud of what we’ve done. To those who have bemoaned the disappearance of the quality “stand and stir” format, this is for you.
We’ve preserved, on tape, in one hour, some of the best and most respected chefs in the world, teaching us (and I include myself in that “us”–because I learned a lot too) the indisputably “best” way to prepare some very fundamental, everyday dishes. You may think you know how to roast a chicken, for instance. But until Thomas Keller shows you how he does it, the matter, far as I’m concerned, isn’t settled.
