CT
Host Nicko
Hello! The ChefTalk.com chat event with Anthony Bourdain will begin
at the top of the hour.
CT Host Nicko
Hi! The chat with "Kitchen Confidential" author Anthony Bourdain
will begin shortly. Thanks for your patience!
Jim
EVERYBODY.... big round of applause for Nicko!!!
fontzmark
hey franco!
CT Host Nicko
Welcome, everyone, to our LIVE chat event, brought to you by ChefTalk.com.
It is good to have you here. Tonight, we will be chatting with chef
and author Anthony Bourdain.
CT Host Nicko
Although we will do our best, we may not be able to answer every
question or comment due to time constraints. (An hour just flies
by!)
CT Host Nicko
Before we begin chatting, here are some points to keep in mind:
CT Host Nicko (ID=173)
1. To make sure you can read everything during the chat, try maximizing
your chat window so that it fills the entire screen.
jeremy (ID=201)
Hey Nicko what's up
Seattle Mike
The "Bone In The Throat was great!
CT Host Nicko
2. Please remember that what you say here reflects on ChefTalk,
and our industry in general, so choose your words carefully. A transcipt
of this event will be published on the website. (So don't go listing
your social security number or anything!)
CT Host Nicko
3. If you need help with using these chat rooms, send an Instant
Message to "CT Question Guy"
Anthony Bourdain
(This user has entered ChefTalk Kitchen) |
Seattle Mike
welcome
fontzmark
hello
Greg
hola flaco
dsiles
Welcome Anthony
capechef
shhi chef
CT
Question Guy
>> "TalkChefTalk" asks: When did you first want to become
a Chef and write a book, not that your cooking wouldn't have
made you famous enough!? |
Cush
Welcome Mr. Bourdain.
Anthony
Bourdain
I first wanted to become a chef in Provincetown, Rhode Island
when I saw my chef with a bride from a wedding in the back.
But, I became a chef for all the wrong reasons. For me, becoming
a chef was in a way like becoming a rock and roll star without
having all the money. |
capechef
heres to vichyoisse and oysters
Pete
lol
WING
What are all the wrong reasons?
Anthony
Bourdain
As for writing the book, that came much later for me. |
Greg
I read a post somewhere that the book should be a textbook in culinary
schools. comments?
Jim
Chef, how did you deal with discouragment early on? Specifically,
when you weren't hitting goals as you expected. Or did you always
hit them?
CT Greeter
Remember to send all questions to CT Question Guy or else Mr. Bourdain
won't receive them.
CT
Question Guy
>> A follow up by Pete: But you have continued to be a
chef in spite of becomming one for all the wrong reasons...
why? |
hkkaa
When you're ready.. I'd love to hear about your time in Japan. When
graduating CIA, are there a lot of international opps?
Stanky
Who do you consider the great chefs of your generation. Who are
your role models/peers?
Anthony
Bourdain
When I became a cook, I wasn't a very good one. I went to CIA
out of spite so that could show up my co-workers at the time.
It was later though, that I fell in love with the business and
the food. Honestly, I think it was the life style that first
attracted me to the chef profession.. |
Seattle Mike
I recently had my book signed by you in seattle. It was a thrill
to see you.....I worked at Windows On The World in the 80's I totally
related to your Rainbow Room expericence
WING
Do you love it despite all the hard work and long hours?
ChiliBoy
Hello Mr. Bourdain and all, it's so good to see you here.
capechef
are you glad theres no more fried clams in your life?/lol
CT
Question Guy (ID=148)
(13-Aug-00 7:09:53 PM)
>> "fontzmark" asks: Any truth to the rumors that a movie
based on the book is in the works? |
Anthony
Bourdain (ID=207)
(13-Aug-00 7:09:58 PM)
Yes. The director and producer of the Fight Club is going to
be doing the movie, so yes there is truth to the rumor. |
Pete
lol
CT
Question Guy
>> dsiles asks: Can Anthony give us any insight on his
new books, Gone Bamboo and Bone in the Throat? |
Anthony
Bourdain
Sure, I would be happy to. Bone in the throat is basically a
satirical thriller set in the restaurant business. |
Seattle Mike
I loved it !
Anthony
Bourdain
My other book, Gone Bamboo is dysfunctional beach book. Basically
a book you would take to read while you are at the beach. The
book has lots of Bourdain type characters, pot heads, junkies,
murderers, etc. |
ChiliBoy
Ha! Sounds great...
hkkaa
Publisher pressuring you for another book yet?
veneno
Mr. Bourdain: would you please include an index in future editions
of "Kitchen Confidential"?
CT
Question Guy
>> Jim asks: How did you deal with discouragement early
on? When you weren't hitting your goals as planned... or did
you always hit them? |
Anthony
Bourdain
Well, my goals were pretty much to just keep living the life.
I had it very easy early on, making good money as a chef. I
mean I just wanted to party. If anything, was really a struggle
for me, it was just to survive. I never really felt a dissapointment
because I didn't run a three star restaurant, I was more of
a hustler. As long as my crew was happy I was happy. |
ChiliBoy
Hi nid1! Welcome to the chat. :)
nid1
thanks chili boy!
nid1
anthony your book is excellent
capechef
you had some awsome crews
nid1
where's bubby?
Jim
Yes, chef. I guess I just need some reassurance sometime that all
the junk I put up with, will one day pay off.
CT
Question Guy
>> fontzmark asks: In a professional kitchen how do you
seperate yourself from the rest of the aspiring chefs? |
|
Anthony
Bourdain
Well, I think I was more of a work harder type of person.
I was faster, shrewder than the other guys. I think to that
I was more organized, and I think that those attributes are
what help me separate myself. But what really separates you
is that you have to love the life of being a chef. You also
have to be a great leader. Being great with food isn't enough.
|
CT Greeter
Remember to direct your questions to CT Question Guy
Coll
If you could go back in time and do it all over again, would you
choose the culinary field or would you have tried to avoid that
hectic life you described in your book for another career?
Cush
What , if anything, would you change during your unique journey
as a chef?
CT
Question Guy
>> "Jacky" from the ChefTalk Cafe asks: Has Bourdain received
a lot of hate mail or a lot of praise from people about his
book? |
|
Anthony
Bourdain
Surprisingly, everyone I have talked to loves the book, especially
cooks and chefs. No hate mail yet.
|
cheese
What's an example of being more organized?
CT
Question Guy
>> missyk1999 asks: Chef, what advice can you give to
someone just starting out that loves food and restaurant life
but it full of self-doubt regarding knife skills, speed, etc...?
|
Pete
very cool
Gotham Chef
practice practice practice missy
|
Anthony
Bourdain
Advice? Work six months as a dishwasher in a restaurant. If
you can survive that, then you will know if this is the right
business for you. Really, I am not kidding. Being a dishwasher
for a short time is an invaluable experience. You can learn
knife skills, but character and drive are either things you
have or don't have.
|
fontzmark
that is good advice!
layjo
very true
capechef
this is so true
CT Greeter
Welcome to all. Hope your enjoying the live chat with Mr. Anthony
Bourdain!
CT
Question Guy
>> Greg asks: I read a post on the net suggestion your
book as a textbook for culinary schools. what do you think? |
WING
How do you deal with staff changes? People are always coming and
going...
|
Anthony
Bourdain
I think it would be a usefull book for culinary students.
But I wouldn't recommend anyone following my example.
|
CT
Question Guy
>> "TalkChefTalk" asks: If Tony hadn't grown up to be
a Chef would he have become a Hairdresser! - Lots of Chef asked
this question said they probably would... |
Pete
lol
capechef
geez
|
Anthony
Bourdain
That is easy, I would of been a crimminal. Probably holding
up liquor stores. Seriously. Hey Glad everyone is here.
|
fontzmark
glad you became a chef!!
CT
Question Guy
>> capechef asks: do you still keep in touch with steve |
|
Anthony
Bourdain
Yes, we speak probably two or three times a week.
|
Pete
thanks
CT
Question Guy
>> mark asks: Has the Internet changed the way you work
in the kitchen? if so, how? |
|
Anthony
Bourdain
No, not at all.
|
CT
Question Guy
>> Seattle Mike asks: Was the Dread Naught a real restaurant
and where is your restaurant located in Manahattan? |
ChiliBoy
Jinx!
|
Anthony
Bourdain
Yes, I did change the name of Dread Naught mainly to protect
the chef who was with the bride in the back (he's married).
My restaurant Les Halles is located at Park Avenue South between
28th and 29th.
|
capechef
thank god for p town
capechef
lol
Pete
I love Les Halles
|
CT
Question Guy
>> dsiles asks: I'm wondering if Les Halles business
has increased due to the book being published?
|
|
Anthony
Bourdain
Suprisingly yes it has. Business is up around 20 or 30 percent.
I am really glad I didn't scare anyone away with the book.
|
|
CT
Question Guy
>> fontzmark asks: Can you reveal any more info about
Bigfoot?
|
|
Anthony
Bourdain
All I can say is he really enjoyed the book. He is still in
the business, and he is still busy being bigfoot.
He is my
mentor, I can't name him. Sorry
|
|
CT
Question Guy
>> Gotham Chef: Has your honesty had an impact either
plus or minus on your business?
|
Gotham Chef
===}:-)
|
Anthony
Bourdain
Strangely it is busier Gotham. We get a lot more chefs coming
to dinner. My
kitchen has been photographed more than Deely plaza, and my
fry cook is thinking of getting a publicist
|
Gotham Chef
LOL
|
CT
Question Guy
>> nid1 asks: Do you think you'll be coming out with
another book soon?
|
|
Anthony
Bourdain
Yes, next year I will be coming out with my new book Typhoid
Mary. Actually though, I have three books in the works.
|
|
CT
Question Guy
>> missyk1999 asks: Do you ever get the urge to cook
at home, if so what?
|
|
Anthony
Bourdain
I never cook at home, I always call out for Chinese.
I am always
way to tired. You guys can relate.
|
Pete
most chefs I know are take out kings!!
|
CT
Question Guy
>> nid1 asks: Do you think you'll be coming out with
another book soon?
|
|
Anthony
Bourdain
Yes I mentioned before that I will be coming out with Typhoid
Mary next year.
|
|
CT
Question Guy
>> Pete asks: Any thoughts on opening your own place?
|
|
Anthony
Bourdain
NEVER NEVER NEVER NEVER....I am too young to die. Seriously.
I like to consider myself more like a Ronin. You know like
a samurai, just a gun for hire. I value the four hours of
sleep that I get a night.
|
Jim
lol
Pete
lol
capechef
ha ha
|
CT
Question Guy
>> Cush asks: What, if anything would you change in
your unique journey as a chef?
|
Pete
nothing like being so sure
jeremy
What impact do you think culinary web sites have had on the business
veneno
Would you please include an index in future editions of "Kitchen
Confidential"?
|
Anthony
Bourdain
Hmm. What would I change? Probably the drugs. Also I would
not of become a chef so quickly. I would of preferred to do
an estage early on. Instead I went for the money.
I would
of liked to have been more like Scott Bryan and less like
Hunter Thompson.
On the other hand...
|
Pete
veneno how can you index a novel like that? its not a cookbook with
specific items in it
TCNZ
hey there mis-steak
WING
Are you in the kitchen daily?
Stanky
Estage?
Cush
LOL!
hkkaa
Etage.. Internship, studying under a french chef, something of the
sort
|
CT
Question Guy
>> layjo asks: Did you work in France, and if so, how
was it working over there?
|
Stanky
Thanks
|
Anthony
Bourdain
I worked in a crummy place for a few months. I really am the
wrong person to ask about working in France. I did much more
eating than working.
|
|
CT
Question Guy
>> Greg asks: What is your beer of choice?
|
|
Anthony
Bourdain
A pint of Guiness. The perfect beverage.
|
pastrychef
Just finished reading your book: it's a real eye opener, but why
your disdain for pastry chefs?
CT Greeter
Please direct all questions to CT Question Guy by clicking on the
name in the nickname box. Thank you!
kimg
How has publishing this book changed how you are viewed by your
peers? Especially the ones you mention in your book?
|
Anthony
Bourdain
I just make sure that writing is another thing on my prep
list. It
might go something like this.
Roast
bones
Write specials
Hire new fry cool.
Cook.
|
Gotham Chef
great answer
veneno
Wound you please include an index in future editions of "Kitchen
Confidential"?
Cush
LOL! Thanks.
|
CT
Question Guy
>> mark asks: Where do you get the inspiration for the
food you create?
|
|
Anthony
Bourdain
Times from childhood, things I loved as a kid, other chefs,
things I see while traveling, and whatever is good at the
market. I
mean if I see some fantastic baby eels at the market, I will
figure out something to do with them.
|
capechef
hey nid
ChiliBoy
Mr. Bourdain, when you are creating how much do you rely on ideas
you've seen elsewhere, and how much on your own creativity?
|
CT
Question Guy
>> nid1 asks: have you read "The Soul of a Chef"?
|
|
Anthony
Bourdain
Yes I have read it, loved it great book! Actually I reviewed
it for the NY Times a while back. Next week I am meeting the
author in Scotland.
|
|
CT
Question Guy
>> missyk1999 asks: Now that you're a seasoned tourist,
any plans to visit Tokyo?
|
Gotham Chef
agree
|
Anthony
Bourdain
Yes, I will be going back to Tokyo. I will be there not for
my next book Typhoid Mary, but the one after that. I am really
looking forward to going back. I am especially looking forward
to trying some more blowfish gizzard. Great place, really
can't wait to go back. Toyko is a place I feel all chefs should
visit at some point in their career. Especially, to visit
the fish market. It is the most mind blowing experience you
will ever have as a chef.
|
BonCuisine
How come you decided not to talk about blood in the kitchen?
ChiliBoy
Hi there, Sisi! Welcome. :)
Pete
Hi Sisi!!
|
CT
Question Guy
>> Jim asks: Does restaurant activity cause a strain
on your home life? How do you balance?
|
Sisi
Hi everyone, sorry I am late
ChiliBoy
Our guest of honor is still going strong
|
Anthony
Bourdain
Yes it causes a strain. Thankfully my wife has a sense of
humor. I am very lucky, but it is very tough for most of us.
I mean most of us don't have a home life.
|
Seattle Mike
he rocks!
|
CT
Question Guy
>> capechef asks: How hard is it to hold on to a good
crew?
|
CT Greeter
Welcome to all. We're chatting with Mr. Anthony Bourdain, chef and
author of 'Kitchen Confidential.' Send all questions through CT
Question Guy by clicking on the name in the list to the right. Thank
you!
|
Anthony
Bourdain
It gets easier over time.
After years
of assembling loyal cooks it does get easier. In the beginning
I always feel like Lee Marvin of the Dirty Dozen when I am
assembling a crew. I
think that inspiring loyalty in your crew is one of the most
satisfying things a chef can experience. To
me, that is success. When a crew follows you from place to
place, that is success.
|
missyk1999
click on the name and THEN on the guy talking into someone's ear
capechef
good analagy
capechef
yes it is
|
CT
Question Guy
>> capechef asks: Who do you look up to now in the city?
|
CT Host Nicko
(ID=173) (13-Aug-00 7:43:52 PM)
About twenty mintues left everyone, get your questions in!
|
Anthony
Bourdain
Eric Ripert of Le Bernadin. Scott Bryan of Veritas. Off the
top of my head these two guys really impress me the most.
Mario Batali is also a great cook and brilliant hustler (and
also a great party animal).
|
Coll
What are the positives and negatives of notoriety and fame in the
culinary field and how has it affected you?
louez
How has publishing this book changed your life (work)? Is there
a movie deal in the works?
capechef
thanks i couldn't agree more
ChiliBoy
Darn it, me browser crashed
|
CT
Question Guy
>> Coll asks: What are some of the positives and negatives
of notoriety and fame in the culinary field, and how have
they effected you?
|
Gotham Chef
yeah a grappa freak
|
Anthony
Bourdain
Positives would be: I get to travel around the world and stay
in really nice hotels for free. I also get to meet a lot of
great chefs around the country. I also find out that cooks
are the same all over.
The negatives would be that I am not in my kitchen on Saturday
nights. Very ashamed about that, and I miss it. I feel guilty
about it quite often.
|
jules
Has your book tour ended?
|
CT
Question Guy
>> missyk1999 asks: You seem to be an incredible planner...
has Nancy been 100% supportive of all your courageous business
moves?
|
|
Anthony
Bourdain
Strangely enough, yes she has. She is you could say, a full
partner in crime.
|
|
CT
Question Guy
>> Doug Cushman via e-mail asks: I travel a lot across
the country, usually alone on business. I enjoy food and wine
and, if I find myself in a city with a great restaurant, I
try to make a reservation, just for one, of course, as I'm
usually dining alone . I haven't had any problems so far but
I wonder how a restaurant (and chef) feels about taking up
a table with a single diner. Do they lose money? Is it a wash?
I usually order two or three glasses of wine with dinner.
Would they like to see more? Any suggestions to let the chef
and restaurant know how much I enjoy the experience of dining
in their restaurant?
|
Jim (ID=243)
(13-Aug-00 7:48:46 PM)
?
jules (ID=232)
(13-Aug-00 7:48:48 PM)
Has your book tour ended?
|
Anthony
Bourdain
I like when a one top comes in. I usually do something extra
special for them, and I think that most chefs do. The waiter
might feel differently, but screw them.
|
capechef
ill on?
|
CT
Question Guy
>> Seattle Mike asks: Where did you end up eating dinner
in Seattle after the book signing?
|
|
Anthony
Bourdain
I just went to my hotel. I was totally beat, tired, and jet
lagged. I was just way too tired to go out anywhere special.
|
|
CT
Question Guy
>> BonCuisine asks: How come you didn't talk about blood
in the kitchen of your new book?
|
Seattle Mike
oh well next time
|
Anthony
Bourdain
Mainly because I just didn't want to terrify people. It would
just be too scary. People are so cagey when it comes to blood
and bodily fluids, etc.
|
|
CT
Question Guy
>> kimg asks: What is the single most important piece
if advice you would give to someone just starting out in the
business?
|
|
Anthony
Bourdain
Like I said before, work as a dishwasher for six months, no
kidding. And also have a sense of humor. Really, start out
by working as a dishwasher.
|
CT Host Nicko
Hey everyone stick around after the chat to learn about how to win
a signed copy of Kitchen Confidential.
|
CT
Question Guy
>> Greg asks: Any advice on dealing with sneaky, Machiavellian
chefs (such as yourself), that are using those attributes
to the detriment of the kitchen?
|
Sisi
sorry pc trouble
|
Anthony
Bourdain
Learn from them.... Become more sneaky than them.
|
ChiliBoy
I was just going to ask about that, Nicko
ChiliBoy
Saw it on the front page...
capechef
lol
|
CT
Question Guy
>> "m brown" from the ChefTalk Cafe asks: I would like
to know what authors have influenced him.
|
|
Anthony
Bourdain
Hunter Thompson, George Orwell, and I would have to say William
Burrows. I
also read a lot of non-fiction.
|
Pete
HI m brown!!! Didn't see you sneak in.
|
CT
Question Guy
>> Pete asks: What do you think of the food scene in
Chicago?
|
Coll
Hi, someone please tell me what "lol" means!
francosama
Fear & Loathing in the Kitchen LOL
kimg
laugh out loud
Sisi
lol= laughing out loud
CT Host Nicko
lol = Laughing Out loud
Pete
laughing out loud
ChiliBoy
Wee!
ChiliBoy
Lose Our Lunch, I thought...
missyk1999
Is everyone LOL now?
Seattle Mike
oh yea
missyk1999
that's funny, chili!
fontzmark
loser on line?
Gotham Chef
ROFL
kimg
LOL
jules
Yep
|
Anthony
Bourdain
I love Chicago, I think it is great. Had a great meal at Paul
Kahan's restaurant Blackbird. Really liked Chicago, really
impressed me. I especially enjoyed the hot dogs, much better
than what you get in NY. Great
food town Pete.
|
Coll
LOL! Thanks everyone! Embarrassed to say, I'm from the eighties,
ya know, and thought it meant "lots of love," like you'd write in
a yearbook!!!!
Pete
cool
Gotham Chef
YEAH BUT THE PIZZA....YECH
|
CT
Question Guy
>> Pete asks: Are chefs the rock stars of the new millenium?
|
joe
What chefs have influenced you?
|
Anthony
Bourdain
I hope not Pete. Nothing can replace a twenty year old stratocaster.
I will never be Stevie Ray Vaughn, no chef will ever be Jimmy
Hendrix.
|
Pete
lol
capechef
or a good high hat
|
CT
Question Guy
>> "ChiliBoy" asks: Ever thought of doing a tv show?
|
|
Anthony
Bourdain
Ahh, no, not at all. I am not cute enough, not nice enough,
and some how I would find a way to screw it up horribly. Besides,
if I looked out into the audience and saw Emeril's audience
I would go home and slice my wrists. I want cooks as my audience,
not civillians.
|
kimg
lol
Gotham Chef
LOL
Sisi
lol
Gotham Chef
AMEN
|
CT
Question Guy
>> jules asks: Where can I find your tour schedule?
|
capechef
and thank god
|
Anthony
Bourdain
I think I am pretty much done with the United States. I am
in England now. Next
book I will post my schedule on ChefTalk.
|
veneno
Bam Emeril!
madmax
Anthony should do an episode of Iron Chef
Pete
cool
capechef
lol
pastrychef
good...stay there
|
CT
Question Guy
>> "Jacky" from the ChefTalk Cafe asks: What is his
favorite food?
|
Pete
pastry you sound bitter
|
Anthony
Bourdain
Sweet breads are my favorite right now.
|
Sisi
is that rognon? I could never eat those
Coll
I agree with Madmax about the iron chef episode!
Greg
ris de veaux
Pete
bet he would win and show up Bobby!!!!!!!
kimg
Bobby was already shown up ...
Pete
lol
|
CT
Question Guy
>> jose asks: What are your favorite destinations on
the Internet?
|
fontzmark
or just kick his a,,,,
francosama
lol
madmax
lol
pastrychef
I mean, doesn't England have great food?
missyk1999
Did you mean BAN Emeril, veneno?
kimg
English food is kinda like Irish food only a little more spicy...
capechef
hey lets focus on our guest
|
Anthony
Bourdain
Some of my favorite sites are Cheftalk.com (of course). Also,
ganglandnews.com is a great website.
It is all about organized
crime and what is happening in the world of organized crime.
I like it because it keeps me up to day. Ontherail.com is
also another great website.
|
jules
England has incredible food now
Pete
sorry cape
ChiliBoy
ChefTalk is so much fun..
capechef
no prob pete
Anthony Bourdain
ChefTalk rules, right ?
Coll
English food and the word spicy are an oxymoron!
ChiliBoy
Too bad I can't cook and surf at the same time!
kimg
just jokin' , Coll.
Seattle Mike
I'm a big fan and a fellow chef!
|
Anthony
Bourdain
I would really like to thank everyone for coming to the chat.
I really
appreciate everyone's support and for coming to the event.
Remember,
there is no life but the restaurant life.
|
Seattle Mike
hello
Coll
So was I! : )
Pete
thanks
capechef
thanks tony
Pete
the book rules!!!
jules
thanks
fontzmark
thanks chef
kimg
Thanks
Cush
Thanks you! Enjoy England!
ChiliBoy
Thank you for giving of your time, Mr. B!
WING
thanks
CT
Question Guy (ID=148)
(13-Aug-00 8:03:41 PM)
The conversation doesn't stop when the chat ends! Talk about
this chat and more in our SPECIAL TOPIC: http://www.cheftalkcafe.com/ubb/Forum9/HTML/000061.html
|
mark
Thanks
madmax
thanks
Coll
THanks!
Anthony
Bourdain
Thanks again. Hope we can all hoist a pint at some point.
|
francosama
thanks
Cremaster
thanks chef
capechef
heres to cold soup on the Qmary
tcnz
thanks
Seattle Mike
is it over ?
missyk1999
gracias
ChiliBoy
So Nicko, how can I hope to win that autographed copy of the book?
Pete
cape where did you say you were at?
CT Host Nicko
Thanks everyone. Hope you enjoyed it.
capechef
ct
hkkaa
chili boy my question exactly
sage
I'm sorry that I missed the whole show, bye
Sisi
will you post the whole chat?
Greg
Very nice, Nicko
ChiliBoy
Will there be a transcript posted?
Pete
Thanks Nicko
fontzmark
good job Nicko
CT Host Nicko
Thanks for coming, everyone. We hope that you found the conversation
to be fun and informative. If you missed part of this chat event,
check back next week and you will find the entire transcript posted
right here on the site.
fontzmark
enjoyed it
CT Host Nicko
Thanks.
ChiliBoy
oh good
madmax
cool
capechef
nice job young man
CT Host Nicko
If you would like to enter the contest to win a signed copy of kitchen
confidential..
louez
Thanks for the chat.
sage
bye guys
Pete
bye sage
leesa
thanks Nicko
capechef
by sage
CT Host Nicko
Please visit the link: http://www.cheftalk.com/HTML/contest.html
and fill out the form.
CT Host Nicko
A winner will be choosen at random.
Coll
thanks, Nicko
ChiliBoy
Anyone know how I can make some really great boysenberry jam?
capechef
lol
capechef
chili
pastyChef
awesome chat, thanks!
ChiliBoy
(Boy, I hope that makes it into the transcript.)
Pete
lol
capechef
lol
Pete
chiliboy needs help
capechef
look at the donut not the whole
Pete
wonder how the line cooks are doing since I am in here and not watching
them
ChiliBoy
Am I the donut or the hole?
hkkaa
Capechef you ever been to Chapoquoit Grill?
capechef
just an expression
Greg
working diligently, I'm sure
Pete
yeah right
capechef
no
Greg
If they're like mine, I'd have to agree
capechef
chili I hope you are not offended
hkkaa
Excellent place.. deserves more attention I've always thought..
kind of a Cape Cod Al Forno
capechef
al forno in ri
Pete
I have to get back out to the cape. haven't been there in awhile
and have a cousin in Hyannis
CT Host Nicko
So any comments on how the chat went?
ChiliBoy
Of course not :)
Pete
it was great
capechef
thanks bud
SethErin
I think it was awesome.
CT Host Nicko
Thanks everyone for coming I think it was a big hit.
Pete
thanks nicko
fontzmark
it was pretty cool
CT Host Nicko
Cool. Well I have an inside tip for the next chat.
capechef
a long delay in Q
Greg
Except for a couple repeat questions, just fine!!
fontzmark
when do i get my autographed copy of the book?
CT
Host Nicko
Yeah It is tough because we got so many questions fired at us.
CT Host Nicko
Cut us some slack since it was the first one. :)
capechef
great job
ChiliBoy
That's great
Greg
Of course
capechef
sorry:(
CT Host Nicko
Hey I talked with Anthony for a little after the chat.
fontzmark
cool
hkkaa
Did Anthony type, or phone in his answers?
CT Host Nicko
He is pals with Eric R. at Le Bernadin and he said he would talk
to him about doing a live chat with ChefTalk.
ChiliBoy
What did he have to say?
capechef
excellent
missyk1999
Thanks Nicko
CT Host Nicko
Yeah think about who you would like to do a chat with next.
CT Host Nicko
We need to start working on it.
fontzmark
good job Nicko and if you are ever downstate.................
capechef
eric or andre soltner
Greg
or in Mpls/St Paul...
CT
Host Nicko
Hey if your question did not get answered, then post it in the ChefTak
discussion boards and Anthony said he would stop by and answer questions
when he has time. http://www.cheftalkcafe.com
capechef
brb
Pete
Well, I have to go and check on the boys. Great chat. Thanks!!
Greg
He is a glutton for punishment or a really good guy or both
missyk1999
Thanks Gotham...sometimes beer helps too. After work, that is.
capechef
bye pete
Pete
later all
missyk1999
bye pete
CT Host Nicko
Later Pete
capechef
brb
CT Host Nicko
Post your questions to Anthony here: http://www.cheftalkcafe.com/ubb/Forum9/HTML/000061.html
Greg
thanks to Missy for originally posting info on the book!
ChiliBoy
Hi there jojo
jojo
Hi ChiliBoy!
Gotham Chef
later all...don't let your meat loaf
ChiliBoy
Welcome to the post-chat
capechef
nicko what a pleasure to have a site like this...thanks for the
hard work
capechef
good night all.have to clean the kitchen
fontzmark
gotta go take care all and good job Nicko
SethErin
OK, gotta go. Great time. Maybe we can get someone for September??
CT Host Nicko
Thanks everyone
ChiliBoy
Ooo, I want to ask Anthony a question right now...
ChiliBoy
Thanks Nicko
CT Question
Guy
Anthony has left the chat room....
ChiliBoy
Oh...
CT Host Nicko
Thanks everyone
CT Host Nicko
Hi sammy
ChiliBoy
Hi Samy!
Mikeb
(This user has entered ChefTalk Kitchen)
markexec
(This user has entered ChefTalk Kitchen)
CT Host Nicko
Hey Mikeb
ChiliBoy
Evening Mike and Mark!
Mikeb
Hello
samy
Good eve. all
markexec
Hi..
ChiliBoy
Good night to all, I'll see you on the boards - http://www.cafecheftalk.com
ChiliBoy
Oops
ChiliBoy
my bad
ChiliBoy
http://www.cheftalkcafe.com
markexec
how was the first online chat with Anthony?...sorry I missed it
ChiliBoy
It was great Mark
CT Host Nicko
It was great Markexec
CT Host Nicko
We will post a transcript of it later this week.
ChiliBoy
They'll post the transcript soon
markexec
great..be happy to read it....
CT Host Nicko
Cool
markexec
Nick,,have an idea when the transcript will be online?
CT Host Nicko
Probably be Tuesday or Wednesday.
markexec
ok..great will look for it then..say hello to Chris..have a great
evening
CT Host Nicko
Sure
CT Host Nicko
You to.
markexec
later
goldchef
so i guess i missed the chat ? was it good ? and is there a transcript?
CT Host Nicko
Hi
CT Host Nicko
Yes there will be a transcript
CT Host Nicko
Sorry you missed the chat
goldchef
sometimes you have to put the family first
CT Host Nicko
I hear ya.
CT Host Nicko
The transcript will be good. Lot of people though, couldn't answer
everyone's question.
goldchef
i have yet to read the book but will do so as soon as some one in
peterborough gets it in
CT Host Nicko
It is a good read if you have been in the business. I would think
that it is hard to grasp if you are a civilian
goldchef
it seems that sex and fast times not only gets us in the business
but keeps us in the business and sometimes keeps us from our familys
go figure lol
capechef
hi again
CT Host Nicko
Hey capechef, back for some more.
capechef
you bet
capechef
great time
capechef
good work
CT Host Nicko
Thanks
capechef
wheres everyone from?
CT Host Nicko
Chicago
capechef
your welcome
capechef
anyone ever been to le halles?
CT Host Nicko
Not me.
kimg
nope
goldchef
well the kids are fighting so i must go
capechef
im going in a few weeks
capechef
chow gold
kimg
you'll have to give us a review
capechef
I will
CT Host Nicko
Hey cape you are going to Les Halles?
CT Host Nicko
In a couple weeks?
capechef
yeah some friends have made a rez
CT Host Nicko
Would you be interested in doing a review for ChefTalk?
capechef
sure
CT Host Nicko
Great
capechef
I'll add it ti rest-rave
capechef
great
| 
By
all accounts our live chat event was a huge success. ChefTalk would
like to thank Anthony Bourdain for taking time out of his
busy schedule to talk with the ChefTalk community. We would also
like to thank the many people who attended the chat. To those who
couldn't attend we have preserved the entire chat for you to read
here when you can.