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This test consists of 5 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What do Bourdain's purveyors know not to do?
(a) Bring the products late.
(b) Communicate with the kitchen staff.
(c) Bring inferior products into his kitchen.
(d) Tell competing restaurants about Bourdain's ingredients list.

2. What does Bourdain admit about the kitchen environment?
(a) It is a playground with knives.
(b) It is the dirtiest place in the restaurant, including the bathroom.
(c) It is not suitable for everyone, especially women.
(d) It is a place for men to bond.

3. Where does the owner of Let's-Call-It-Gino's plan to open more restaurants?
(a) Los Angeles and Las Vegas.
(b) Boston and New Orleans.
(c) Detroit and Philadelphia.
(d) Miami and Dallas.

4. What position does the chef of Le Madri give Bourdain?
(a) Executive chef at Le Madri.
(b) Executive chef at a new restaurant.
(c) Sous-chef at Le Madri.
(d) Sous-chef at a new restaurant.

5. What does cabron mean?
(a) A lazy worker.
(b) A man who is being used for his money.
(c) A man's girlfriend is being intimate with another man.
(d) A man is using drugs to forget his problems.

Short Answer Questions

1. Whom does Bourdain hire as his sous chef at Coco Pazzo Teatro?

2. Besides culinary proficiency, what determines a person's kitchen success?

3. What do Steve and Bourdain have in common?

4. What is Bourdain's position at Brasserie Les Halles?

5. What does Bourdain imagine Adam's state to be in "Adam Real-Last-Name-Unknown"?

(see the answer keys)

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