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Editorial Reviews

Food connoisseurs, junkies, and interested generalists, this is the conversation for you. Food journalist and author Michael Ruhlman moderates a conversation at New York’s famed 92nd Street Y venue with leading chefs Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert, true restaurant legends.

The chefs discuss their formative years in the restaurant business. Sit back and enjoy Bourdain’s familiar, smoky voice as he describes entering a trade that, at the time, "only attracted losers" and how he found pride for the first time in his life as a dishwasher. Hear Ripert’s account of how a piece of artichoke can bring out the flavor of a fish. This audiobook is best enjoyed over a sauce that nearly broke a cook’s back.

Publisher's Summary

Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs. Here, they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever.

Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour. Panelist Gabrielle Hamilton is the chef and owner of Prune, and Eric Ripert is the chef at Le Bernardin, both New York City culinary landmarks. Moderator Michael Ruhlman is a journalist and author of The Soul of a Chef and The Making of a Chef.

(P)2006 92 nd Street Young Men's and Young Women's Hebrew Association

What members say

Average Customer Ratings

Overall

  • 4.5 out of 5 stars
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Story

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  • Overall
    4 out of 5 stars
  • Performance
    3 out of 5 stars
  • Story
    2 out of 5 stars
  • Tommy
  • NEWPORT NEWS, VA, United States
  • 06-05-13

Not much more than an interview

I did enjoy listening to the stories by the group but I felt like I could have seen the this on PBS.

4 of 5 people found this review helpful

  • Overall
    5 out of 5 stars
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    5 out of 5 stars
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    5 out of 5 stars

Awesome. I really miss Tony.

Great story telling. Great performance by the 3 of them. Keep me company on a 2 hour ride.

1 of 1 people found this review helpful

  • Overall
    5 out of 5 stars
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    5 out of 5 stars
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    5 out of 5 stars

Three Seasoned and vetted chefs being asked what it takes to be a chef

If your interested in being a chef , this will answer questions you might have thought needed to be answered. It will also give you insight into restaurants , and what it takes to be successful . This will not teach you step by step rules to success as a chef. It won’t say study French, Italian, vegan, ect first before moving onto xyz. It will explain what seasoned professionals expect in a chef and someone who wants to be apart of the industry.

1 of 1 people found this review helpful

  • Overall
    3 out of 5 stars

gross noises

Gabrielle Hamilton smacks her lips over and over and over. It ruined this for me.

5 of 9 people found this review helpful

  • Overall
    5 out of 5 stars
  • Performance
    5 out of 5 stars
  • Story
    5 out of 5 stars

real look at the restaurant industry from professi

this is a great book of interviews at the armory in New York City that gives it inside of the restaurant industry and what's to be expected and where these people are at their time in their life. what is the great store to listen to enjoy you'll be sorely missed Anthony Bourdain.

  • Overall
    5 out of 5 stars

Great Insight and fun to listen!

amusing approach to the back of the house of resturants with great insights into the past of being a chef and the future chefs...Anthony is so wry.

1 of 2 people found this review helpful

  • Overall
    4 out of 5 stars
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    4 out of 5 stars
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    4 out of 5 stars

Terrific piece of real life interaction

I found this wonderful interview 10 years after it was recorded and just a short time after Tony’s death. It made me mourn the loss even more. However, my enjoyment of this piece was not dampened by the loss. Many times I laughed out loud and I think while in traffic other drivers wondered about that silly grin on my face.
The choice of chefs was pure genius; each so different and their stories and points of view complemented each other beautifully. The moderator was good at moving it along and also drawing the stories out of his guests.
I live on the periphery of the restaurant world. My husband and I are small farmers outside of Charleston, South Carolina. We had a hand in nurturing the now famous culinary scene in our city. I recognized and understood so much of what each chef was relating and indeed many of the rules apply to our business as well.
Many times I have said “I only do this because I can’t help it, because I must.”
I really enjoyed this recording. I think anyone who has ever wondered about what it would be like to be a great chef would enjoy it. Anyone who has ever enjoyed a meal in a restaurant would like it

0 of 1 people found this review helpful