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Editor reviews

Food connoisseurs, junkies, and interested generalists, this is the conversation for you. Food journalist and author Michael Ruhlman moderates a conversation at New York’s famed 92nd Street Y venue with leading chefs Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert, true restaurant legends.

The chefs discuss their formative years in the restaurant business. Sit back and enjoy Bourdain’s familiar, smoky voice as he describes entering a trade that, at the time, "only attracted losers" and how he found pride for the first time in his life as a dishwasher. Hear Ripert’s account of how a piece of artichoke can bring out the flavor of a fish. This audiobook is best enjoyed over a sauce that nearly broke a cook’s back.

Summary

Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs. Here, they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever.

Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour. Panelist Gabrielle Hamilton is the chef and owner of Prune, and Eric Ripert is the chef at Le Bernardin, both New York City culinary landmarks. Moderator Michael Ruhlman is a journalist and author of The Soul of a Chef and The Making of a Chef.

©2006 92 nd Street Young Men's and Young Women's Hebrew Association (P)2006 92 nd Street Young Men's and Young Women's Hebrew Association

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What listeners say about Anthony Bourdain, Eric Ripert, and Gabrielle Hamilton on 'How I Learned to Cook'

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I ordered Kitchen Confidential and got this

I ordered Kitchen Confidential and got this, not happy wanted a book not a podcast

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  • Jose Batlle
  • 11-08-18

Awesome. I really miss Tony.

Great story telling. Great performance by the 3 of them. Keep me company on a 2 hour ride.

2 people found this helpful

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  • Tommy
  • 05-06-13

Not much more than an interview

I did enjoy listening to the stories by the group but I felt like I could have seen the this on PBS.

4 people found this helpful

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  • Jumbo
  • 06-12-20

video of panel on yt

there is a video of this on yt. for free . if that is your preferred way of doing it.

1 person found this helpful

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  • Kenneth Seyfried
  • 29-06-18

Three Seasoned and vetted chefs being asked what it takes to be a chef

If your interested in being a chef , this will answer questions you might have thought needed to be answered. It will also give you insight into restaurants , and what it takes to be successful . This will not teach you step by step rules to success as a chef. It won’t say study French, Italian, vegan, ect first before moving onto xyz. It will explain what seasoned professionals expect in a chef and someone who wants to be apart of the industry.

1 person found this helpful

  • Overall
    3 out of 5 stars
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  • Slothflyer
  • 12-08-10

gross noises

Gabrielle Hamilton smacks her lips over and over and over. It ruined this for me.

7 people found this helpful

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  • jennifer r britton
  • 01-05-21

Entertaining.

Honest well spoken views on cooking industry and the reality of the cooking world in general.

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  • Antonio L
  • 22-12-20

Funny, honest and to the point

Funny and honest, the panellists relay the truths about the restaurant world at the time and how changes presented themselves and were dealt with.

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  • Tabitha Franklin
  • 07-09-20

Good listen

I wish it were longer than one chapter. It was interesting and a lot of fun to listen to all the participants. I want to read more about Eric and Gabrielle now that I have been introduced to them. I have already read all that is available from Anthony.

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  • LaLa
  • 18-06-20

I ❤Chef Tony

I listen to this to hear Chef Tony's voice again. it's just a polite conversation between chefs.

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  • Courtney
  • 17-04-20

More truth to working in a kitchen which I adore!

Can't go wrong with anything Anthony Bourdain. love the gut-- the way he speaks, what he speaks on, and the honesty