Intro to Cooking

I moved from Chicago to Iowa City (farm belt America) to be with my now wife, and as soon as I got there, I picked up a job as a cook. Everything was made from scratch and I received the hands-on experience in a kitchen you need to fully understand the nuances of time, technique and seasoning (flavor/salt).

Throughout this period of trying to figure out how to be the best cook in the world, I checked out so many books from the library. Besides the numerous cookbooks, I also checked out Kitchen Confidential by Anthony Bourdain. This wild, rocky and flavorful book captivated me. It was like a 12 rd heavyweight fight between Tony and the kitchen itself. It was the first time I looked at the kitchen as something that was alive.

Fast forward a bit and after being a DNA lab scientist, a project manager on a $5M USACE (Army Corps) project, traveling to Ireland, Turkey, Greece, South Africa and Ethiopia, I landed back in restaurants – and I can’t help but imagine Bourdain helped lead me into this decision – only this time, I was on the front-of-house side of things.

Travel and Food – Tony an Inspiration

On Bourdain day, Anthony Boudain’s birthday, I’m reminded of the lessons Tony taught me along the way.

1. Eat where the locals are

2. Americans don’t work hard – immigrants work 10x harder

3. Don’t eat out Mondays to expect fresh – Chefs place orders Mondays and delivery come Tuesday

4. Don’t overbook yourself – experience one place instead

5. “Don’t be afraid to just sit and watch.”

With these in mind, Bre and I have traveled 30+ countries, eaten in alleyways, slept on floors in Nepal, watched sunsets in Myanmar, spent the night in the Sahara, hung out with Bedouins in Jordan, among numerous others.

I miss him a lot and think about him frequently. His shows and YouTube clips are there when you need a solid dose of Uncle Tony. For the upcoming generations that weren’t able to experience what Tony brought to most of us, I hope there’s someone coming up that will fill that inspirational role.

But no one will replicate Anthony Bourdain. Cheers.