Thursday, November 11, 2004
career advice: go drinking
I told Nick that if he promised to see Anthony Bourdain's book signing with me last night, I'd buy him the new Godzilla Playstation2 game. Even if I whoop his ass in the game, it's going to be win-win.
We decided that it's more important to eat something before seeing a world-renowned chef speak, so we showed up rather late. Bumped into 2 sets of friends there and I asked what we missed because Anthony Bourdain is quite intolerant of tardiness. My friend Joyce replied, "That's what he said. *Before* you guys got here!"
The overly-lit Clean Well-Lighted Place for Books was packed, but fortunately Anthony is tall so we could at least see his head above the crowd. Everything he says is hilarious and he was definitely "on" at this gathering. He bravely took questions from the audience, and one was about what it's like to be famous.
Anthony was notably modest in his reply, saying that he would never have met the best chefs in the world based on his own cooking skills. Something he does really like is being able to belly up to any bar or restaurant anywhere -- say Kuala Lumpur -- and be served drinks and food in great company.
Another audience question was about how to advance quickly in the cooking world. I wish I had a tape recorder (or a better memory) but his advice was pretty much to, "go drinking."
We decided that it's more important to eat something before seeing a world-renowned chef speak, so we showed up rather late. Bumped into 2 sets of friends there and I asked what we missed because Anthony Bourdain is quite intolerant of tardiness. My friend Joyce replied, "That's what he said. *Before* you guys got here!"
The overly-lit Clean Well-Lighted Place for Books was packed, but fortunately Anthony is tall so we could at least see his head above the crowd. Everything he says is hilarious and he was definitely "on" at this gathering. He bravely took questions from the audience, and one was about what it's like to be famous.
Anthony was notably modest in his reply, saying that he would never have met the best chefs in the world based on his own cooking skills. Something he does really like is being able to belly up to any bar or restaurant anywhere -- say Kuala Lumpur -- and be served drinks and food in great company.
Another audience question was about how to advance quickly in the cooking world. I wish I had a tape recorder (or a better memory) but his advice was pretty much to, "go drinking."
