Culinary Training and Career
In Kitchen Confidential, Bourdain describes how his love of food was kindled in France, when he tried his first oyster on an oyster fisherman's boat as a youth, while on a family vacation. Later, while attending Vassar College, he worked in the seafood restaurants of Provincetown, Massachusetts, which sparked his decision to pursue cooking as a career. Bourdain graduated from the Culinary Institute of America in 1978, and went on to run various restaurant kitchens in New York City - including the Supper Club, One Fifth Avenue, and Sullivan's – culminating in the position of executive chef at Brasserie Les Halles, beginning in 1998. Brasserie Les Halles is based in Manhattan, with additional locations in Miami and, at the time of Bourdain's tenure, Washington, D.C. and Tokyo, Japan.
Read more about this topic: Anthony Bourdain
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