Anthony Bourdain, Leadership Lessons From the Kitchen, 2006

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With the publication of Kitchen Confidential: Adventures in the Culinary Underbelly in 2000 came a fascination with the seedier aspects of restaurants. The curtain-lifter, Anthony Bourdain, became the go-to source to regale outsiders with kitchen horror stories. The Harvard Business Review contacted him to find out his management strategies. If the hallowed chef could thrive in this chaos, what secrets could he share with the mere mortals who work in offices? Bourdain thought this was hilarious.
In the 2006 StarChefs International Chefs Congress keynote address, Bourdain explained that restaurants are not a microcosm of American business. Speaking before the 'Me Too' movement reckoned with the industry, he said that restaurants have no HR departments, fair hiring practices, or general political correctness. Instead, it’s “a free market wonderland” and “the last meritocracy,” said Bourdain, who had just aired the Beirut episode of No Reservations that would win him an Emmy. But for an audience of chefs who occupy this Wild West, Bourdain did give his rules of management and leadership-all with his trademark honesty and color.

[@tacconelli]

Anthony's commentary on who has been cooking in America for a long time (even today in 2021) is spot on.

[@liamchefstone87]

Not just america it's the same here in Scotland... and what a perfectly mad bunch of misfits we are !

[@MarcoGonzalez-ix2tp]

And how highly does he really regard the industry he’s commenting on? And we’re supposed to be surprised at the state of things? This interpretation is cute and all and looks great on film, but people are actually hurting. Time for change. No more “misfits”. We are here.

[@stephenmcquillan8815]

Fn A!!

[@ericzamora3449]

@@MarcoGonzalez-ix2tp I see what you mean.

[@JC-di4uz]

Eh I get it and not disagreement on his point, but I've worked plenty of restaurants with white folks back of house .

[@Whoru87]

The GOAT at story telling and getting the point across in a funny and relatable way

[@arturomoyotl2450]

RE z2adawv wx

[@jelizabethpetrie6656]

💯🥩❤️

[@Davidwags]

Man I absolutely love and respect Tony and everything he said within his books and interviews. He was one of the most relatable, engaging writers I’ve ever had the pleasure of exploring the works of. I sorely miss him as if I knew him, thinking about his passing moves me to tears often. There’s such a bitter sadness seeing him in front of flashing cameras up on a podium, after having read about how much he hated the thing he eventually became through his popularity... he often mentioned in his books how he felt giving the same “never order fish on a Monday” talks over and over again.. I hope he’s enjoying a couple cold ones on a warm beach somewhere in heaven, no cameras, no forced small talk, just good food and good company. Peace and love to anyone struggling with their mental health. You are always loved. And thank you to Tony for sharing a fierce love of all foods and their power to transcend language and borders. You are greatly missed.

[@kerriganboyd7114]

"the gentle art of hazing" Tony has an unparalleled way with words

[@MarksMindBox]

The power of Anthony Bourdain lies in the fact that he could have been an exemplary, convincing writer in whatever field he chose, no matter how nefarious. We should rejoice that he chose to write about his passion and not for strategic reasons.

[@karlareyes4688]

An absolute genius. He loved his craft and he loved food. One of the few chefs I've seen that could enjoy food in a Michelin star restaurant as much as in a street cart. Humility, that's what made him great.

[@MarlonAndGabriela]

You’re sorely missed Tony. In hindsight I can see the early signs of depression or him hating himself. His shirt and “hang yourself in the shower” along with his other references of death and dying on his shows. Thanks for showing the world that we can all come together over food.

[@ManBearPig1968]

I noticed that too…

[@jbb729]

I think he was tired and largely affected by his travels. That's what traveling does to the human soul.

[@MarlonAndGabriela]

JB B Yeah, watch Parts Unknown Season 7 Ep 8 Argentina. He ends up going to a therapist and reveals a lot about how he actually feels. It’s really insightful.

[@itannoysme3348]

@@jbb729 traveling is nourishment for the soul.

[@MarksMindBox]

I always thought he simply had a macabre sense of humour - and I'm sure he did. But the other side of that coin is the realisation he might have thrown statements like that out so causally because he just never thought to question whether suicidal thoughts weren't something everyone deals with.

[@tsaotsaofamily]

Best. Leadership. Lecture. Ever.

[@konne16]

His books brought me through my chef aducation back in Germany, when I hated my self and the situation I got put into seems unmanageable, Anthony was sitting on my shoulder and helped me through,

[@hikelifeforwardresearchgroup]

What books in particular if I may ask?

[@stephenmcinerney9457]

Listening to him reminds me of the proverb "“The flame that burns twice as bright burns half as long”. RIP. Can anyone imagine how ferocious he would have been in another career?

[@rocha2333]

Fine sense of humour, direct, honest and smart. Shame he is not around but he left a lot of interesting stuff and people behind.

[@MikeBarbre]

I love it when he rolls over to the divider to shut down the talking. That's direct disrespect, and I love that Bourdain doesn't put up with that sh**. That's the self-respect that a guy like Bourdain demanded.

[@itannoysme3348]

How does someone demand "self-respect"? Makes no sense. 🤔

[@konne16]

@@itannoysme3348 you don't work in Hospitality, do you?

[@marjoriejohnson6535]

Wish i had been able to hear this when i was offered the head chef positiion at a new restraunt. Yes i could cook...yes i could teach...but i had no idea of how to hire...or to pull a kitchen together. I had been a one man band in a restraunt 20 years before ,but never to culinary school and never in a kitchen that had more than one cook doing it all. I turned down the job, but i will always wonder,..could i have "done" it. I miss Mr.Bourdain....RIP.

[@hikelifeforwardresearchgroup]

I'm in that same situation now, but I said yes now I'm trying to prepare myself for the challenge of leadership 🤞🙏

[@marjoriejohnson6535]

@@hikelifeforwardresearchgroup great. Hope you find a way to lead a kitchen without driving yourself into the ground. I think it's better than being flat in bed for the rest of your life ( like me) thinking wouda, shoulda,, coulda.....horray!

[@hikelifeforwardresearchgroup]

@@marjoriejohnson6535 thank you for your kind words 🙏

[@crucifire9224]

This is knowledge for life not just working a restaurant.

[@rightbro]

As great as a writer and television personality, and when he speaks of kitchens with such passion, he never returned to work in one side by side with his cooks everyday. Stardom or success can never fill a emptiness , I too was saddened by his death, I was a addict and finally got clean. Today my life is a dream compared to before.

[@lubnaqureshi2853]

I wish that Bourdain had remained in the kitchen, and just continued to write books on the side. He still could have done a little television work as well, but traditional cultures were correct in their belief that the camera steals the soul.

[@thedeucemonkey2331]

My Hero Chef, RIP... Every cook should listen to this...

[@vaughngaminghd]

Love and miss his voice so much…

[@MarshalN]

"Hang yourself in the shower" at 4:13...the idea was already in his head :(

[@conqueringlion420]

Exactly hit me in my stomach hearing it from him

[@s52pana]

When I was learning the ins n outs of the broiler I struggled real bad. I couldn't touch temp, the thermometer threw me off... I would have overcooks and refires.... I wondered am i cut out for this? A coworker recommended I read kitchen confidential. I was hooked. Such a funny but true story. And when I made it to the part where he talked about the broiler I was like "what I do is pretty cool"

[@solomonsalsberg5961]

Been in the biz all my life, amish people say im the toughest they've ever met. I wake earlier, work harder, play harder, smarter or in their words clever, and eat more then anyone on their farm.. After bankruptcy from greedy investors and now homeless have had the greatest experiences and insights to life from my upper middle class upbringing an a life worth reflection and to be proud of an im not done at 55.. I wish he was alive to spew hatred of this standard American diet and how the gov is pulling this bull shot on gmo, pesticides, oh an their new definition of natural flavors... 14 yrs culinary 4 yrs b&p wholesale high end dessert biz, chocolatier, edibles biz in denver 5 yrs. Catering, hang out music festival in Alabama, country clubs ny fl, hotels white table cloth itailian restaurant.. My pinnical was owning a restaurant on south beach and how i got it .. Culinary school b& p school too.. I did marry a mexican woman for 6 yrs and 5 step kids an she owned 3 double wides an rented to other first gen. An saw whow they lived.. Then, long story, got deported when dad passed and mom went to❤ altzimers Anyway, tony is holding back on the stories and i will miss everything about him Except most of his tv but his books an interviews are amazing with behind the scenes craziness.. Rest in peace ✌️ sir.. I am a firm believer that he did not kill himself and he got to close to the Hollywood truth and iv seen his depression vids but still noóo..

[@zeldasmith6154]

He was a rock star.

[@Nalu.Emperado]

Anthony is absolutely right on describing what it's like being a cook or chef in a restaurant. Coming up from a dishwasher to the lead sous chef in a fine dining restaurant it's exactly what he said. It's hard asf, and at the end of every service you did a full roller coaster of emotions and physical work that you do feel great that you made it thru another night of busy service and customers are full and happy. Did it for 15 years and loved it but had other serious choices to make. Still love cooking but at home now. God bless Tony and may he inspire in heaven as he has done here on earth.

[@mierypesado6740]

13:12 "I can't have a simmering resentment that's just waiting for one overcooked order of flounder to set off Apocalypse Now" 😂😂

[@user-ux4gh9my1u]

I need this, thank you buddy!

[@74jailbreaker]

He had such great insight and was very gifted with expressing it in words and expressions

[@kirby711]

Miss this dude so much

[@kasturiswami784]

Yes food is the best way to learn about others and it is the most important thing to bring people together. As usual Tony is right.

[@JamesDel]

Great talk with some interesting questions at the end. I miss this man. Thanks for sharing.

[@Missbin2]

Chef life is sweet and sour. Love it!

[@MegaBigbootylover]

You are lovely! I miss him so much!

[@adityapriyahutama5127]

Thanks Tony :-)

[@andrewanastasovski1609]

It's a great talk about what it is to be a cook.

[@remydixon]

The whole time I listened to this, I thought, “yup, this was definitely recorded in 2006.” 😂

[@MarcusRoy]

wonder what it would be like post covid. literal the purge vibes every work place. shared tip pools decimated any comradery.

[@al197861]

Awesome human being

[@DrZbo]

Tony, I didn’t cook until you were gone but in part, it’s for you.

[@32mybelle]

I miss Tony so much! 😭

[@geraldbarnes41]

my jersey brother miss you n your show my fave

[@BaahBen]

EXCELLENT!

[@a2h2On]

Theory of alternate principle delivered on his own style … I love the way he said about employee employer relationship is “don’t care who you are , it’s what do your u Do” Missing a pure genius

[@riaranta3150]

As a lifelong misfit of the kitchen/restaurant life (happily I might add) I agree 💯 15:59 👌🏻

[@cr-nd8qh]

Hell yeah I miss working in a kitchen

[@p_nk7279]

They’re a dry crowd - at least in the beginning. I’ll continue and see how it goes. I love Bourdain! Plus, his chapter on the interviews he did in lean years is maybe my fave chapter (Kitchen Confidential) - I take lessons from that. (Mission to Tokyo also fave chapter)

[@3dprintingandairguns668]

We miss you more than you could know.

[@c.jarmstrong3111]

We all miss Tony so much ♥️

[@stevenrussell4502]

Much respect this guy knows

[@cutedollcute9901]

So good 👍👍

[@lancemalcombe]

MISS SEEING YOU MAN , ENJOYED YOU FOR YEARS ! THE ONES THAT TOOK U WILL GET THEIR JUST DESSERTS IN THE END GO IN PEACE

[@raminrouchi202]

I have al love/hate relationship with the restaurant business but its always been there for me. If and when im in it?...im in it all the way.

[@chefmitch6152]

The one and only

[@ManBearPig1968]

Genius man!

[@curtishines6893]

We love you 🧬

[@marjoriejohnson6535]

The way thomas Keller ran his entire kitchen was ( hopefully still is) just AMAZING. I would have loved to worked in The French Laundry...instead I worked less than 100 feet from my garden/ orchard/ goat barn. But Keller is GOD.

[@pepperwatson7784]

Gotta love that man

[@bigswizzz6406]

ALL chefs need to see this

[@ladylove3344]

Aspiring chef ✋

[@saibellpamc376]

This man had passion. He did not off himself. #endure

[@kieronknapp9191]

I lived this book. It is the truth.

[@viimeneses]

What a master!

[@seyeli84]

FACTS, Tony!! RIP…

[@sherrygaynor3126]

Gold

[@dingfeldersmurfalot4560]

So casually confident and casually independent. How far from his emotional indentiture when he was taken down.

[@jsfnnyc]

Lol at Bourdain talking about how to make a stock. There is literally an episode where he reveals that he cheated in cooking school by carrying chicken stock in his pocket so that he didn't have to cook so long by making it from scratch. ;)

[@miguelnuno9807]

18:16 Awesome.

[@brandonnashadka9458]

I have a friend who is a rockstar kitchen manager chef and one of the cooliest mfers ive ever know. Reminds me a bit like tony

[@ceeespee2204]

After Covid there has been a shift toward equal pay throughout the restaurant.. front and back making the same wages/tip share. I think it's worked wonders for camaraderie.

[@sugashayne1994]

@26:10 Is spot on

[@rhondafannin4953]

I only have 1 question: Why did you leave us? You have left such a huge, gaping hole in so many lives and in this brutal, insane industry. I miss you so much.

[@hotmanchicken4209]

Bourdain explains the kitchen system and leadership well. I miss this man. 👨‍🍳🔪🍳

[@jessealava7747]

I’m probably going to watch this multiple times and use it as a Bible

[@capebretonmacleod]

We fucking miss you Tony- from everyone

[@salethcalderon]

he reminds me of bojack horseman

[@DASmith-oj9nq]

You shorted us, sir. Dustin Freely

[@heyhi7762]

audience did not pass the vibe check

[@EquaIparts]

Does anyone have a reference to the "de briard?" Looking for the etomology

[@meadowgold1321]

Débrouillard

[@EquaIparts]

@@meadowgold1321 thanks!

[@nathansimmons5043]

Brutal with the honestly if it it makes you feel a little angry than he’s done his job and it’s relative to you my man chef tony

[@BadgerBJJ]

The only kitchens I worked in that had bad chemistry, Chefs who were not cooks, resentment and backbiting, were big hotel kitchens.

[@nicholasgood470]

Rip - great guy

[@feliciapillow5860]

OMG!! Did he really say that? A reminder to really listen to people. His demise foretold. It makes me sad. I'm so sorry Anthony.

[@marjoriejohnson6535]

Give me a good farm cook every day...but they are hard to find...

[@hugomunoz8019]

I was young getting into the kitchen but all my chefs n Sous chef were old school, real pirates, yelling crusing throwing pots n pans, dumping ur dishes if it wasn't to par!!! baptized in fire but no longer is acceptable for the current atmosphere

[@doonzi_shoonzi2731]

brother have you been in a kitchen recently it is still exactly like this

[@cydiasimone]

"you're not thirsty, you're fucked up" LMAO

[@markodardanis5667]

La Puta Vida...Bam! Legend.

[@LOckednLOsT]

Never work in a restaurant unless you wanna be upset long term

[@cc-zw6tc]

im 18, a few months in as a line cook doing saute now, i worked from plateu, cold, hot and i really love it. cooking feels second nature to me and i hope my love for it never fades.

[@a.l7035]

well in my opinion it deppend by how individuals react trough tough situations. me myself im 22, i've been working in hospitality industry since 17. Yes the pressure are immense, but otherwise there's a self archievement when i did a good job somehow, especially when we got guests compliment/apreciation. note : sorry for the bad english :)

[@JLU55]

Not a Great Chef!.. but a great story teller of cooks who dreamt of being Great Chef's and their paths.

[@DrewJmsn]

The highest number of obese people in the world distinction wasn't earned by people who consume a variety of high quality food. Nearly 20 years later, we still fly that flag (though with smaller margins, many countries catching up) on a pillar of unavailability, inaccessibilty, and utter lack of knowledge of the variety of high quality food that would spare us this fate. Real education and sound guidance on nutrition and health has a very long way to go.

[@oteme]

tremendo crak aveses cuando pienso en ti m lagrimeo tremendo crack papu caido +10

[@thinkerly1]

Genius

[@brianlaughlin8974]

This is a good time-capsule showing what it was like for people to have a spine and good work ethic. Sadly, no spine and no work ethic is the trend in 2021.

[@hamblok0]

Just narcissism, materialism, and entitlement to an easy life.

[@CluelessCanadian12]

You obviously haven't worked in any kitchens recently.

[@karolynkelly-okeefe1268]

HOWDY FOODIES! It's called "a blurb." And a blurb by a great pundit can sell a million books. But, an imprimatur from the Pope and/or the Anglican Church is even better. The PRIMO blurbs, however, come from reviews published in PW, Library Journal, The Sunday NY Times or the mere mention of a book's title (made in passing) by anyone on NPR. IMHO

[@niyamimbi1179]

Puta madre, lo mismo es elmundo de la filmacion aca donde se habla espanol!!!

[@Stephen-gk3ds]

Could you not get soy sauce in the supermarket in the 90s...? I wasn't shopping for myself in that decade but I don't remember soy sauce ever being uncommon.

[@samimurtomaki5534]

Doesn't soud like an environment where there is any change for a person in autism spectrum, and I mean that testing with beig rude without a reason etc.

[@cr-nd8qh]

I got hired because I brought a pen I was a cook though

[@kunipeg8706]

Nice talk. Quite Michael Jordan-like. Brutal truth works.

[@FORZANAPOL__10]

I’m opening a pizzeria and this my friends Is gospel

[@pepelepew5145]

Not tipping cooks?... I don't agree, musical chairs baby, until this happens.

[@taint_misbehavin]

Oh, Anthony. Shit human, middling cook, great writer and speaker.

[@smartfkr]

I’m fat, but I don’t really eat at all now as an adult, I drink a lot of sugar and water tho... Fat people bodies are just more equipped than skinny people bodies. God bless those true gastric slugs tho

[@arimsjyapu6988]

Cook Free Or Die 👍

[@jkdrummer9585]

4:13 “you probably want to go home and hang yourself in the shower” Jesus 😢

[@russellpersinger3589]

Much Respect to Chef Bourdain, but I would never hire a CIA graduate at this point they have no idea wtf they are doing and only think they should have the Executive chef job out of school.

[@Humble-iq5ue]

10:56 17:14

[@chuck1prillaman]

You could buy soy sauce in grocery stores 50 years ago.