Traditional recipes

Anthony Bourdain Wants ‘to See the Pumpkin Spice Craze Drowned in its Own Blood’

Anthony Bourdain Wants ‘to See the Pumpkin Spice Craze Drowned in its Own Blood’

Anthony Bourdain shared a lot on his Reddit AMA, including his aversion to the pumpkin spice craze

Wikimedia Commons

We’re honestly not surprised that Bourdain is hating on the pumpkin spice latte.

Anthony Bourdain, travel documentary host and food personality, took time out of his schedule eating in remote African countries and making snarky remarks to do a lengthy AMA (Ask Me Anything) on Reddit.

One of the most important things we learned is that Anthony Bourdain is not a fan of the pumpkin spice craze: “I would like to see the pumpkin spice craze drowned in its own blood. Quickly.”

He also thinks juicing cleanses are perplexing: “If you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses.”

Here’s more we learned from Bourdain’s Reddit AMA:

He doesn’t miss being in the kitchen:

“Hell no! I had 30 years of that. I like farting through hotel sheets!”

His favorite dish might surprise you:

Cacio e pepe (spaghetti with cheese and pepper) or spaghetti a la bottarga (spaghetti topped with tuna)

Most underappreciated cuisine:

“Chinese food still remains a mystery to us, it's not really anything like what they eat in China. Our knowledge on Japanese is not so wonderful. Countries who's [sic] food is underrepresented, Brazil, Peru, higher end Mexican food, Burmese, West African. Food from Senegal and Ghana is amazing, delicious, complex and interesting.”

He loves Keith Richards:

He’d want to do a No Reservations show with Keith Richards on naval history, and Richards would also be one of his “five people I’d most like to have dinner with.”


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." The good news? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." The good news? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." The good news? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." The good news? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." The good news? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." The good news? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." The good news? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." The good news? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." The good news? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Anthony Bourdain's Culinary Commandments

I don't know much about Anthony Bourdain, other than I'd like him to cook for me some time. I know he's a chef, author and an Emmy-winning television host (his projects include No Reservations, The Layover, and most recently, Parts Unknown) but I didn't realise how damn cool he was until his Reddit AMA last night.

He's not only a celebrity chef, but an avid traveller &ndash and surprisingly down to earth for someone who's lived most of his adult life in the celebrity spotlight. His favourite comfort food is fast food mac and cheese (and he likens being seen with it to coming out of a porn shop with a video in your arms). He compares the modern-day obsession of demonising gluten to treating it like ". an equivalent of Al Qaeda." And he says anyone who calls a hot dog a sandwich should be given over to the FBI. He's funny. He's relatable. And here are his culinary commandments.

Use the grandma rule

If you're eating under somebody else's roof, Bourdain says you should chow down on whatever is offered. "I think it's my duty as a guest to always accept when my host is offering a good thing. When people are expressing themselves by what they offer, I feel it's my duty to if necessary take one for the team." He calls it the 'grandma rule'. "I may not like grandma's turkey, but I'm in grandma's house, I'm gonna eat it. And I'm gonna smile and say I like it. I think that's just good manners," he said.

Indulge your fast food addiction

Fast food runs are normally reserved for 3am drive-throughs or hungover walks of shame. But Bourdain says he gets the dirty food cravings, too. "I have an unholy and guilty attraction to fast-food macaroni and cheese. During the morning I get these horrendous cravings for Popeye's mac and cheese, and, uh, I will often disguise myself to try to slip into Popeyes." The good news? You don't have paparazzi on your doorstep. "I hate Twitter, because immediately they take a picture of me holding the evidence in my hand. It's like getting caught coming out of a porn shop with a video in your arms. Very embarrassing."

Resist trends and cleanses

First it was carbs. Then it was sugar. Then it was fat.Then it was only certain types of fat. Bourdain says these trends are, for the most part, silly. "I don't understand the juice cleanse. I mean, if you've ever had a colonoscopy, the doctor gives you something that will cleanse you right quick, so I don't really understand juice cleanses," he says. "I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me. So, I'm uneasy about that." As for Starbucks' pumpkin spice lattes? "I would like to see the pumpkin spice craze drowned in its own blood. Quickly."

'Artisinal' is a fancy synonym for 'overpriced'

We've all been well versed in craft beer, cheeses and charcuteries. Especially if you live in East London. But sometimes it really just a load of bollocks. "You know, an artisanal potato chip? What does that mean other than it's an expensive potato chip?" asks Bourdain. "Oh, I'm also no big fan of the judgmental barista and beer nerds. I mean, I like a good craft, but don't make me feel bad about my beer choices. You know what kind of beer I like? I like cold beer."

Mexican food needs more love

It's not all about Wahaca for Bourdain. "I would like people really to pay more for top-quality Mexican food. I think it's the most undervalued, underappreciated world cuisine with tremendous, tremendous potential." For Bourdain, the big takeaway from this heavily influenced cusine is the complex flavours. "These are in many cases really complex, wonderful sauces particularly from Oaxaca, for instance, that date back from before Europe."

Avoid food challenges serving as tourist traps

Unless you've got four days to spend on the toilet, Bourdain recommends avoiding things like the habanero challenge (cramming as many spicy peppers in your mouth as possible) or eating a 6-pound burger in one sitting. "If you're considering going to Nashville, by the way, please notice that Nashvillians themselves don't eat the extra-hot fried chicken. They know better."

Scotch is for special occasions

You already know the brown stuff is no longer just your father's bedtime drink. But for Bourdain, it's a whole mood-enhancer. "You know there's always a special time for me where I move over to Scotch. Generally, when I'm in a philosophical, reflective, or otherwise bittersweet kind of a mood, when I'm drinking alone, listening to music by myself. But it's not like every day. I'm a beer drinker, ordinarily. So if I'm drinking expensive whiskey, it's gonna be a special event."

LA's food scene is wildly underrated

Just about everywhere you go these days there's a beardy chef with tattoo-covered arms with their own craft food line. Which means you can pretty much get great food everywhere. But Bourdain specifically notes Nashville, TN, Asheville, NC, Minneapolis, Seattle and Portland to be of interest to him. Newer to the scene? "I think Los Angeles is wildly underrated it was famous for years and appreciated for its strip mall food, it's Korean and Mexican and Latino food. But man, some of the restaurants that have been opening in the last 10 years are really really good. I'm kinda looking at the South. Charleston, NC, is another one."

Working in the restaurant industry is NOT glamorous

While every chef with a food truck is looking for their 15-minutes of fame these days, chances are the work won't come so easy. The best way to get into the restaurant industry, says Bordain, is plain and simple hard work. "Experience is less important as a long-time employer, as the chef. What I look for is someone who's showed up on time every day reliably, who can be counted on absolutely to show up on time and have the respect to honour their basic commitment to their co-workers and their employers. I figure if you're the sort of person who shows up reliably on time and doesn't complain, then you're worth me taking my time to give you the experience. Willingness to learn. I think that's why so many people prefer to promote dishwashers off the line than hire somebody who presumably has experience."

But before you prepare to kill off your social life and come home stinking like onions every night, Bourdain insists: "It's a very very very hard, unglamorous business, regardless of what you might think from watching television. You're probably not going to be on TV, you're going to go home every night smelling of smoked salmon and garlic. It's murder on your social life. You know, it's probably not the easiest it's physically demanding. Mentally demanding. But some people, like me, love it."

For more of Bourdain's tips, including the best sandwich in New York City, the ultimate broke student meal, and what he'd spend is last $20 on in NYC, check out the full Reddit AMA.


Watch the video: Stars Who Cant Stand Pumpkin Spice or Pumpkin-Flavored Foods (October 2021).