It’s no secret that chefs like to hit the bottle every once in awhile. Over the course of his 64-episode tenure with Parts Unknown, Anthony Bourdain himself can be seen tossing back enough booze, beer, and wine to kill a small horse.
Now, in a new interview with Marc Maron to promote his forthcoming cookbook, Appetites, the chef explains exactly what forces cooks to seek comfort in the bottom of a bottle. No, it’s not the pressures of the job, or the meaninglessness of existence that’s to blame. According to Bourdain, it’s the public and their god awful taste in food that’s causing all the problems.
The discussion began innocently enough, with Maron asking Bourdain for some tips on preparing a turkey for Thanksgiving dinner. But when the conversation touched on the age-old white meat vs. dark meat debate, Bourdain saw the opportunity to bemoan the unsophisticated taste of the modern philistine. While chefs typically appreciate the more succulent flavor of dark meat, the general public is unwilling to give up dry, flavorless white meat when it comes to chicken and turkey.
Often times a restaurant-goer will compliment a chef at the end of a meal, but save his or her praise for one of the least impressive dishes on the menu, according to Bourdain.
"[Let's say] you're a chef cooking at a popular restaurant, and you put a bunch of beautiful specials on the menu," he continued. "When [customers] come in the kitchen and compliment you, they say, 'Oh, the filet mignon was wonderful!'—which [is a dish] you could train an intelligent monkey to do. And it's one we hate."
Lay off the white meat and filet mignon the next time you go out to eat and you could be saving a life.