Anthony Bourdain

Some say the subversive world of professional cooking is like running a pirate ship—you carry knives, you run a tight ship, you fight to survive. It would be fair to say, then, that Anthony Bourdain managed to steal the treasure. Not only has he entered the upper echelon of chefs, elevating himself from "pirate" to celebrity, he is also an author of several exposés on the restaurant industry (with a liberal sprinkling of fictional crime novels here and there). He's also a nomad, traveling around the world for the Travel Channel's Anthony Bourdain: No Reservations, where he consumed many things of dubious nature, including a still-beating cobra heart, a duck embryo, and a grilled calf's womb—not to mention getting stranded in Lebanon during last year's conflict with Israel. Whether it's his ability to walk a fine line between pompousness and affability, his well-documented insomnia, or his undeniably intimidating work ethic, Bourdain seems to be a person open to experiencing all foods, all media, and the full spectrum of chaos. Tonight, he reads, signs, and discusses his latest book, No Reservations: Around the World on an Empty Stomach, at the Triple Rock—what other venue could host a chef with the ego and lifestyle of a rock star?
Mon., Nov. 26, 9 p.m., 2007

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