In Europe the way of passing down knowledge was through apprenticeship. From the middle-ages where they passed down blacksmith and butchery. To now where they do culinary apprenticeships. Jacques Pepin was one of the best to have emerge from this styles of learning. From starting right front the age of 13 with just learning how to work a wood stove to coming to America by himself and changing the entire cooking game. However in the other side only 30 some years later in America was a young boy starting his culinary career, Anthony Bourdain. He went to a culinary school, while back then they were just a few good ones and he went to one of the best, the CIA. Both great chefs however both very different education background and life.
In traditional …show more content…
He explains when he first entered the culinary world, it was a mix of drugs, sex, and food. Saying that everything he explains in this book will most likely get him fired but he didn't care. He needed to explain what the restaurant industry is because he loved it for everything it was. In one of the first jobs he had, he was a dishwasher and he explained that everyone who worked there was exchanged drugs and money. And that even one day when they were hosting a wedding reception the bride and the head chef had sex in the walk-in. He even shared his own personal addictions. He was hooked on drugs and you could see he was. Ten years after he graduated from the CIA. Then his former boss, Bigfoot, offered him a position and he took it. The one main thing he describes in the book is that no matter what you could always rely on those who you worked with if they showed that they were loyal. That if you needed anything you were most likely calling in your sous …show more content…
That in America he would not eat anything risky that he knew he could get sick from. However in another country it's different, he would try the risk and be happy even if he's staying in the toilet for the next day. “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 says this stating that if you're not trying to risk for a taste of something you may never have again then you might as well not be
In traditional …show more content…
He explains when he first entered the culinary world, it was a mix of drugs, sex, and food. Saying that everything he explains in this book will most likely get him fired but he didn't care. He needed to explain what the restaurant industry is because he loved it for everything it was. In one of the first jobs he had, he was a dishwasher and he explained that everyone who worked there was exchanged drugs and money. And that even one day when they were hosting a wedding reception the bride and the head chef had sex in the walk-in. He even shared his own personal addictions. He was hooked on drugs and you could see he was. Ten years after he graduated from the CIA. Then his former boss, Bigfoot, offered him a position and he took it. The one main thing he describes in the book is that no matter what you could always rely on those who you worked with if they showed that they were loyal. That if you needed anything you were most likely calling in your sous …show more content…
That in America he would not eat anything risky that he knew he could get sick from. However in another country it's different, he would try the risk and be happy even if he's staying in the toilet for the next day. “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 says this stating that if you're not trying to risk for a taste of something you may never have again then you might as well not be