Do you have the ability, either mental or physical, to work in a kitchen environment? Why does Bourdain prefer to work with talent from Mexico, San Salvador or Ecuador over Americans, especially young American men as he was himself?Ħ. Talk about the skills required to be a top-notch line cook during a frantic Saturday night dinner service? What are the qualities admired by Bourdain in both line cooks and sous chefs. What surprised you most about restaurant dining? What appalled you? Will you EVER order fish on Monday again? What about well-done beef?ĥ. What is Bourdain's attitude toward women, the waitresses and the few female cooks he's worked with?Ĥ. What, if any, has your experience been with restaurant kitchens? Do your experiences match Bourdain's, or do they differ? If so, in what way? If you have never worked either as a server or at a food station, would Bourdain's portrayal encourage you to do so?ģ. Talk about the restaurant business as Bourdain describes it-the male-dominated, testosterone-drenched atmosphere. Have his essential qualities changed as he's aged, or is he basically the same individual, perhaps with a little mellowing around the edges? Is he someone you admire, like, or find offensive? What do you think of him.then and now?Ģ. Talk about Bourdain-as a drug-induced young man working his way up through the ranks and, eventually, as the more mature executive chef of Brasserie Les Halles. Read-Think-Talk (a guided reading chart)Īlso consider these talking LitLovers points to help start a discussion about Kitchen Confidential:ġ.Generic Discussion Questions-Fiction and Nonfiction.How to Discuss a Book (helpful discussion tips).Use our LitLovers Book Club Resources they can help with discussions for any book:

Kitchen confidential review