Anthony Bourdain On Today's Chefs.

A few months ago, in Vegas with Anthony Bourdain and the Parts Unknown crew, I had uncommonly sweet digs and a lot of downtime. Tony probably speaks with more chefs around the world than any other person living. So in between his facial and his pedicure, I talked to him: M.R.: What issues do you see facing chefs today? I think a number of chefs are trying to figure out how to be good citizens of the world, and also serve the one percent. Trying to find a balance when their whole business model is built up around expensive markup of bottles of wine, only the very best parts of the fish, the rest has to be disposed of one way or another. A lot of chefs are trying to reconcile that. Chefs generally are good-hearted Read On »

Share

  Bourdain is waiting at the appointed rendezvous in the Nevada dessert. I’m in a 1970 Olds Cutlass “acquired” for me by a Vegas associate. I didn’t ask questions. Bourdain against the arid landscape is a sight that fills me with a mixture of excitement and fear (but not loathing). He and the intrepid Zero Point Zero production team have brought me here to help Tony explore different sides of this morass of humanity—more precisely, those who serve that morass. But Bourdain has a penchant for getting me into trouble. Carol Blymire texted that she has bail money ready, say the word. Remember, I had to make a quick getaway in the “No Reservations” Las Vegas episode, for those who missed that one. But Tony’s here to explore different sides of Vegas, ones less often covered. I Read On »

Share

Mom took the whole family on a trip to canyon country all of last week and I’m just getting back up and running (family vacations really take it out of you). Flew into Vegas for one night, Donna and the kids had never been—and I still think the place is a vision of the end of the world, and 24 hours in Vegas is 21 hours too long (kids loved Cirque de Soleil Mystere, and I love the civilized oasis of Bouchon in the Venetian). At our last stop, Sedona, AZ, they had a continual supply of crisp, cool beverages made from the prickly pear, and on our last day we took a Pink Jeep, bone-rattling, off-road tour and saw many of these. I’d never been to this part of the country and had virtually Read On »

Share

Video: Chef Hubert Keller’s serves up a $5000.00 burger in Las Vegas, via WSJ.

Share