Today, the world mourns the loss of Anthony Bourdain. The celebrated author, cook and television personality was found dead in his France hotel room of apparent suicide.
CNN confirmed in a news report.
Anthony Bourdain was born on June 25, 1956 in New York City to his father Pierre, a music industry executive, and mother, Gladys, a staff editor at the New York Times. Having French grandparents, he spent summers in the country with his family; he recounts his first oyster encounter during his family holiday in his first autobiography, Kitchen Confidential: Adventures in the Culinary Underbelly.
"I took it in my hand, tilted the shell back into my mouth as instructed by the by now beaming Monsieur Saint-Jour, and with one bite and a slurp wolfed it down. It tasted of seawater . . . of brine and flesh . . . and, somehow . . . of the future.
Everything was different now. Everything.
I'd not only survived—I’d enjoyed."
The novel put The Culinary Institute of America graduate on the map, as he famously told tales of the “dark side” of the industry through his jobs at various New York City kitchens and eventually leading the team at Les Halles brasserie. Bourdain’s other penned works include A Cook’s Tour, The Nasty Bits, and Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, among others. This is only the tip of the editorial iceberg for the incredibly gifted storyteller; Bourdain contributed to countless publications including Food Arts magazine, the New York Times, The New Yorker and Maxim.
Bourdain may best be known for his travelling and culinary adventures in his portfolio of television programs: A Cook's Tour ran from 2002 to 2003, Anthony Bourdain: No Reservations and The Layover aired for several seasons on the Travel Channel; and the latest, Anthony Bourdain: Parts Unknown on CNN. Through all of these, Bourdain showcased various cultures and its people through food. “I think when you travel as much as I have, you—I don’t want to say more humble—but become aware of how other people live, how hard their lives are, how big the world is,” he said in an interview with CBS This Morning.
Anthony Bourdain—who describes himself as an “enthusiast” across his social media platforms—will be remembered as just that, a true enthusiast of life, and who challenged people to think differently about the way we view food and travel.
Our deepest condolences go out to Mr Bourdain’s family and daughter through this tragic time.
If you are having thoughts of suicide, call Lifeline Association Taipei at (02) 2505 9595 or 0800 788 995. Images courtesy of the Parts Unknown Facebook page.
A strong belief in continuous improvement and a generous attitude with both employees and suppliers have paved the way for THOMAS CHIEN's commendable commitment to sustainability.
Back in Singapore for his Homecoming residency at Raffles Hotel, we catch up with André Chiang and ask him about life so far, and where he is heading as he approaches his next decade in life.
Women chefs are at the forefront of culinary innovation in Vietnam. Here we speak to three of them about inspiration, role models, and the country’s shifting perceptions of gender roles and the kitchen.
Veteran chef Daniel Boulud's French fine-dining spin on an American classic was the most expensive burger in the world when it was created 20 years ago — and is still a menu mainstay today.
Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.
The MICHELIN Guide Digital looks at the achievements of prolific female Asian chefs who have carved out a name for themselves in a male-dominated industry.
In Wolfgang Puck’s 25th year catering for the star-studded official afterparty, the celebrity chef served up some staples as well as a few quirky surprises.
The top chefs from Michelin-starred restaurants around the world share their hopes and dreams for the new year and the food trends they think will catch on in 2019.
We use cookies to elevate your user experience, perform audience measurement and enhance the quality of our service. By continuing to browse our services, you accept the use of such cookies.