TOW #8- Kitchen Confidential (IRB)

From Parts Unknown, being a CNN correspondent, or one of the most well respected chefs to walk into a kitchen, Anthony Bourdain does it all.  He has become the face of cooking and the role model of so many young chefs and restaurateurs.  Bourdain has expanded his horizons beyond the kitchen as well; his show Anthony Bourdain: Parts Unknown narrates his adventures throughout the world as he tastes and explores new cultures.  Kitchen Confidential features all of Bourdain's restaurant advice, as well as his personal stories of how he became the man he is today.  He uses sarcasm and real quotes from other chefs to provide a full and realistic outlook of the adventures of the restaurant world.

In Anthony's book, he provides sarcasm to give the reader a sense of what working and owning restaurants is like.  As he was telling a story about two restaurant owners that had no idea what they were doing, he wrote "they'd chosen the restaurant business as a way to lose their money more quickly and assuredly" (122). He sarcastically jokes about how hard it is to make money and become successful in his line of work.  This gives his readers who may never have stepped foot in a kitchen a different perspective.  Along with sarcasm, he quotes former chefs he has worked with to show his audience the type of lingo and style that is so prominent in the restaurant world.  "'So...what the f*** are you doing calling me in the middle of a f****** lunch rush' I scream into the phone, smashing it abruptly into the cradle" (192).  This type of jarring diction associated with the restaurant world that he incorporates into his book allows the audience to gain a better understanding of the constant chaos that takes place in restaurants.  His purpose of providing an outlook of the restaurant world is achieved through his use of sarcasm and quotes, as they paint a picture easily understandable for his readers.