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Kitchen Confidential: Adventures in the Culinary Underbelly Chapter Summary & Analysis - A Day in the Life and Sous-Chef Summary

Anthony Bourdain
This Study Guide consists of approximately 43 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of Kitchen Confidential.
This section contains 481 words
(approx. 2 pages at 300 words per page)
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A Day in the Life and Sous-Chef Summary and Analysis

Bourdain is now executive chef at Brasserie Les Halles, a French restaurant in New York City, and works long hours. His first thoughts upon waking are about food preparation for the day ahead. Bourdain is generally the first to arrive, and the kitchen staff gradually drifts into place in order to begin lunch service at noon. Bourdain has earned a reputation for being demanding, and the purveyors know not to bring inferior products into his kitchen.

Before long, preparations are underway for the dinner serving and Bourdain leaves the restaurant temporarily to explore the fresh produce market where he purchases a few items that will become part of tonight's specials. In between expediting orders and managing inventory for upcoming days, Bourdain also manages personnel issues. Dinner service at the popular restaurant is explosive...

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This section contains 481 words
(approx. 2 pages at 300 words per page)
Purchase our Kitchen Confidential: Adventures in the Culinary Underbelly Study Guide
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Kitchen Confidential: Adventures in the Culinary Underbelly from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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