For me, the cooking life has been a long love affair, with moments both sublime and ridiculous. But like a love affair, looking back you remember the happy times best—the things that drew you in, attracted you in the first place, the things that kept you coming back for more. I’ve never regretted the unexpected left turn that dropped me in the restaurant business. And I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.
—Anthony Bourdain, Kitchen Confidential, 2000