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With the success of Top Chef and increasing interest in food and cooking, there’s more TEEvee to come. Soon even the networks will figure out an intelligent formula (I still cringe thinking of their last flail, the morbidly embarrassing celebrity cookoff). Bruni weighs in favorably on Top Chef this morning (stepping into the mosh pit of commentary wearing purple spats and a smoking jacket), on the same day he gives Ramsay’s new Manhattan restaurant a crushing two stars—ouch! Ramsay’s US television continuing presence seems guaranteed. I have my own opinions on Top Chef and the nature of the reality-chef beast but will save it for the next round, which is the reason for this post.
There’s been a lot of traffic here as a result of Tony’s ravings. Welcome to all newcomers. The discerning reader, of course, knows that I find this Bourdain character to be something of a charlatan and believe that his critical faculties are badly frayed from years of substance enjoyment and hovering over the fryolater for 12 hour stretches. But his unalloyed affection for the species of human who calls himself/herself Line Cook is endearing, his fans are legion, world-wide (and equally depraved), he did come to Cleveland, bless him (above snapshot by Diane Schutz, a no rez producer during the Lake Erie surf shoot–"I didn’t know Cleveland was on a lake," quothe He), and well, there is no more purely entertaining voice out there on food and cooking than that which comes out of his big, foul mouth.
Tony had fun with his guest post and suggested further posts for running commentary on food TV. An excellent idea? Indeed I’ve been planning a redesign of this site, so when that happens, Tony will have a forum for his views on TV food and any dementia that strikes him as worthy of note. Within the month if all goes well.
I’d email him a link to this but know that at this very moment, he is on the No Reservations jet, nicotine patches from head toe, playing with his Nintendo DS, and sipping Schnapps out of a straw. Heading into another hemisphere. A happy man.
Not having had the chance to eat at Ramsay’s NY restaurant myself, I know I’m not necessarily qualified to comment, but I’ve still been wondering about the low reviews. It really seems like the NY critics had it in for him, so I’d love to hear from regular folks who’ve eaten there as to whether the reviews are fair.
Tony having a forum here? I heartily endorse this product and/or service.
It’s oddly heartening to know he’s a DS man, not a PSP one. Perhaps a stint with Brain Age or Big Brain Academy will do him good.
(I’m inordinately pleased that you’ve referred to us Tony fans as being as depraved as he is. I feel a bit wicked and dangerous now.)
And thanks for putting up with all the buzz and bother over the Top Chef thing. We appreciates it, we does.
Definitely an excellent idea. Giving Bourdain a little corner of your blog will only serve to vividly remind your readers of your sanity and levelheadedness by comparison.
Of course, it also means we readers can look forward to regular dialogue between you two. You do seem to bring out the best (or at least the cleverest insults) in each other!
I’d love to read Bourdain’s shredding commentary. Although depraved, he IS fun.
I am so happy I stumbled on your blog – I still smile when I think of you & Chef Bourdain in Las Vegas at that dive of a bar and then the paintball match! I agreed with everything he said about the Top Chef’s
I’m a reasonably regular food TV watcher, but I avoid ersatz ‘reality’ contest shows like the plague, and sorry to say that includes Top Chef.
Still, when he’s sober, Bourdain’s amusing (he’s even more amusing when he’s not sober, but that’s another story) and having him here will liven up the joint a bit. Both of those are plusses.
Wow! ouch is an understatement in Bruni’s review! “Eric Ripert meet Colonel Sanders?” Yikes! Not exactly the way Gordon Ramsey wanted to start in the U.S.
Ruhlman and Bourdain on the same site? I can’t wait for the long winded, emotion-wrecking (and visually inspring) rants between the two of youse guys. (“Why Life Is Good–In Spite Of The Fact That My Head Feels Like I’ve Been Skull-Fucked By A Walrus”)
….excellent.
Even though I’ll certainly be watching Top Chef tonight, I’d rather if it was a new episode of The F Word.
I’m taking the fairly regular presense of Bourdain to be a good one. If anything, it might help me understand the whole “Schnapps” obsession. And the thing with the piggy bungholes.
I’ll bet that the passage of time will show that Tony Bourdain’s greatest achievements were of the pen. He’s great on camera and probably a formidable chef -not having worked with him or eaten his work, I can’t say I know- but his writing has real power. And he’s so wry and funny that I can’t stand it. I’m sure I speak for many when I say that I’d love to see more of it here.
And Michael you’re a mensch for inviting him here. You’re a damn good writer yourself, so it takes real courage and generosity to invite someone like that to share your blog. My only concern is that Tony’s penchant for leaving water in the Fryolator not cause an eruption (and resulting chaos) that turns the blog into yet another web-based forum for every crank with a cleaver to grind.
Went to Ramsey’s restaurant with hubby, a chef friend and his wife and hubby’s editor. Drank like fishes waiting for food to appear, little bites all, once it finally arrived (that’s the theme, kind of french tapas). Still hungry by the end of dinner which lasted 3 hours. Though servers couldn’t have been nicer or more informative, kitchen was definately behind and can I tell you, I can’t remember a single thing I ate. The bill, ummm well, it was exorbitant, I mean out of the ballpark huge. The last two remarks should not be, they just don’t go together. The last time I spent that much money and time eating was at Per Se and I remember every morsel. I honestly feel it opened too soon and was reviewed before they were ready (review came out four days after I dined there). Upside: The coolest bathrooms in NYC. Too bad it’s not where they serve dinner.
Thanks, Annie! That gives me a better perspective. Sorry to hear that your experience wasn’t better, though.
Here’s a food television topic for Bourdain to tackle — the short-lived Fox sitcom Kitchen Confidential. I’ve read quite a bit of Bourdain’s writing, and watched all 13 episodes of the show, but I’ve never seen Bourdain comment on the sitcom that was very loosely based on his book. Surely now that the show has been canceled Bourdain can give us some unfiltered commentary on one of the rare ventures into fictional food television
I always love how you describe your relationship with Tony, it is hilarious.
Giving Bourdain his own space in your computer?!? You know, that’s not covered by Norton Antivirus…
Is Mr. Bourdain wearing nicotine patches because he can’t smoke on airplanes or because he is an expectant father? I hope it is the latter.
Oh yes, I am also very happy that he will be writing comments on your Blog. I enjoy his show, his wit, and his writing.
Hey Tony,
If you are reading this- long live Bigfoot. I worked with that S.O.B for two years and one of his “gifts” was your novel. That was 94 or so.
Any chance of getting either you or Ruhlman on Top Chef? I thoroughly enjoyed your perspective on their food and behavior rather than someone who sounded as if she smoked a big fat one- then was smoking a Salman- while speaking. And I don’t mean the fish: more like her husband!