Rose McGowan, Asia Argento React To Death Of Anthony Bourdain
The culinary community also reacted with disbelief.
A piece of my heart is truly broken this morning. And the irony, the sad cruel irony is that the last year he'd never been happier. The rest of my heart aches for the 3 amazing women he left behind.
— Andrew Zimmern (@andrewzimmern) June 8, 2018
Tony was a symphony. I wish everyone could have seen all of him. A true friend.
My friend..I know you are on a Ferry going to somewhere amazing.....you still had so many places to show us, whispering to our souls the great possibilities beyond what we could see with our own eyes...you only saw beauty in all https://t.co/Ltw9HrCBb2 will always travel with me https://t.co/Yv4Ntud6X0
— José Andrés (@chefjoseandres) June 8, 2018
RIP doubtful. Tony's restless spirit will roam the earth in search of justice, truth and a great bowl of noodles. @Bourdain
— Tom Colicchio (@tomcolicchio) June 8, 2018
In the preface to the latest edition "Kitchen Confidential," Bourdain wrote of his shock at the success off his book, which he wrote by getting up at 5 a.m. in the morning to steal a couple of hours at the computer before appearing at the saute station for lunch.
He said he never intended to write an expose or to "rip the lid off the restaurant business." He said he liked the restaurant business the way it was.
"What I set out to do was write a book that my fellow cooks would find entertaining and true. I wanted it to sound like me talking at say ... ten o'clock on a Saturday night, after a busy dinner rush, me and a few cooks hanging around in the kitchen, knocking back a few beers and talking shit."
Bourdain said he really had no idea that anyone outside the world of chefs would even pay attention to his comments. It seemed to startle him, that a book intended for professional cooks would have such mass appeal.
"The new celebrity chef culture is a remarkable and admittedly annoying phenomenon. While it's been nothing but good for business - and for me personally - many of us in the life can't help snickering about it," he wrote. "Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs."