A Note from the Chef and Food is Good
1. What does Bourdain wish to share with the reader?
(a) The ins and outs of the nation's best culinary schools.
(b) His favorite recipes.
(c) An expose on the kitchens of the top restaurants in America.
(d) The true story about living and working in the culinary profession.
2. What does Bourdain admit from the get-go?
(a) He does not really enjoy being a chef.
(b) He is a novice at cooking.
(c) He is not the best chef.
(d) Being a chef can be mind-numbingly boring.
3. Whom does Bourdain acknowledge?
(a) His publishers and agents.
(b) His wife and parents.
(c) The professors and teachers at his culinary school.
(d) Those whose talents and credentials supersede his own.
4. According to Bourdain, what does good cooking and good eating involve?
(a) A professional palate.
(b) A level of risk.
(c) A sense of adventure.
(d) Steady hands.
5. When does Bourdain's love affair with food start?
6. Where does Bourdain's love affair with food start?
(a) Flying over the Atlantic.
(b) On a tour bus.
(c) Aboard an ocean liner.
(d) In a caravan.
This section contains 4,674 words
(approx. 16 pages at 300 words per page)