TOW #13- Kitchen Confidential (2nd IRB)

As Kitchen Confidential moves along, Bourdain continues to provide an in depth look into the restaurant world.  In the second half of this book, more specific stories are told about his own career as a chef, along with examples of what being a chef is like.  For instance, in the chapter "Level of Discourse," Bourdain touches on the various slang terms that are used in the restaurant world, along with how it impacts the workers on a mental level.  He explains that although a waiter may yell at you in very profane language, that it is nothing personal.  And in another instance, in the chapter "Sous-Chef," he describes his experience when he was working at a Jazz club restaurant that sat over two-hundred people.  From the figurative language that places you in his shoes, to the sarcastic toned rhetorical questions, Bourdain gives his audience the viewpoint of a chefs world.
As Bourdain was describing a restaurant in Manhattan that he cooked at, his use of very descriptive language allows the reader to know exactly what the restaurant was like, giving them first hand insight.  He writes, "The main dining room sat about two hundred, with private banquettes and booths along the walls, a dance floor and a stage from which a twelve-piece orchestra played forties swing music" (Bourdain 206).  The reader now has a much better vision of the restaurant, which is exactly what Bourdain wanted to provide.
Additionally,  Bourdain uses a sarcastic tone when asking rhetorical questions to engage the reader.  When addressing the slang and dialect that goes along with the restaurant industry, he says "Insensitive to gender preference, and the gorgeous mosaic of an ethnically diverse work force? (Bourdain 221).  His sarcastic tone adds to his purpose of trying to get across the point of how chefs and workers talk to each other, which adds even more to the rhetorical question stated.
From figurative language that paints a picture in the readers head, to the sarcastic tone used when stating rhetorical questions, Bourdain successfully provides an in-depth look of the restaurant world.