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