Tuesday, November 6, 2012

'Eat out, tip big'--Bourdain

As someone who loves to move around and try different things through my sense of taste, I agree with Anthony Bourdain  (do read his Medium Raw for the inside dope on the food industry in the US) on how visitors to and residents in New York City can help the food business there recover, post-Sandy.

Visit this site and read how he makes his pitch for his beloved city: http://eatocracy.cnn.com/2012/11/05/anthony-bourdain-nyc-restaurants-after-sandy/?iid=article_sidebar

Bourdain's is the voice of experience. Before he wrote his mega bestseller Kitchen Confidential and later hosted his own TV shows ("No Reservations" and "24-Hour Layover" which my daughter Kimi and I never tire of enjoying in the TLC Channel), he served as a line cook who suffered burns and deep cuts on his fingers. He wrote in his latest essay, "Restaurant people are good people. They’ve chosen to do a very hard thing, with a very limited statistical probability of ever making any real money: serving food to people.

"They are not just in the 'pleasure business' of making people happy, but in the nurturing business. At the end of the day, the restaurant’s job is to feed people. And that’s something they have done throughout every crisis."

Eerie photo of New York central station grabbed from my daughter Ida's collection of NYC images

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