Kitchen Confidential

Sleep in. The best sleep i’ve had since away from home. Get up. Shower. Coffee. Then we go to Ians(expix’) place to get event DVD with all the photos. We have a chat. Then go back home. Alex got to take Micheal form the WSSRC back to the airport in MArseile. Alex’s mom returns from work. Receive a parcel of books from Gareth ( Big Blue South Wales, Iko Instructor that was in LAngebaan over summer) and package from prolimit( Wetsuit, travel bag, backpack, hoodie, gloves) Yeah ! 
We have lunch, another glorious lunch. Couscous, Veggies and chicken, rounded off with some Strawberries and cream. Lighty and i spend the rest of the afternoon online. Or rather i do some work and he sleeps away the afternoon without me realising it. 
Alex returnsa nd informs us he’s going out with his chica for the night and we can fend for ourselves because his parents are coming home late. Ok cool. We misison on for another hour but then hunger strikes. Lighty and i explore the kitchen and somehow whip together an incredible spaghetti bolognaise. Awesome. We end up watching ghost rider because lighty doesnt have all the episodes of the Latest Smallville and Prison Break is secured on Alex’s Laptop and 24 doesnt have all the episodes either. So ghost rider it was. Its probably the worst movie ive ever watched. I cant believe Nicholas Cage agreed to play in it. Everyone out there, do yourself a favour and never watch it. Lighty went to bed and i stayed up a bit long to start reading my new piece of cake, Kitchen Confidential, by Anthony Bourdain ! So far its really amazing and well written in a Honest cheeky kind of way. I know im gona enjoy this one. 

I've watched the Sitcom based on the book and if books usually are better than Film productions im gonna love it .. 
Just so that you know what im talking about > 

Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain 

The book, released in 2000, is both Bourdain's professional memoir and a behind-the-scenes look at restaurant kitchens. He describes in graphic details the ins-and-outs of the restaurant trade. The book is remarkable for its insistence in deglamorizing the professional culinary industry. The commercial kitchen is described as an intense, unpleasant and sometimes hazardous place of work staffed by what he describes as "misfits". Bourdain is absolutely insistent that this is no place for hobbyists. Anyone entering this industry will run away screaming, he insists, if they lack almost masochistic (perhaps irrational) dedication to cooking. In public statements Bourdain has shown his disdain for celebrity chefs, including Jamie Oliver, Rachael Ray, Bobby Flay and Emeril Lagasse. He appears to be irritated by both the overt commercialism of the celebrity cooking industry and its lack of culinary authenticity. 
The book alternates between a confessional narrative and an industry commentary providing insightful and humorous anecdotes on the cooking trade. Bourdain goes into detail some of his personal misdeeds and weaknesses, including drug use and excessive life style. He explains how restaurants function (economically speaking) and the various restaurateur's tricks that consumers should be aware of. For example, he advises customers to avoid ordering fish on a Monday as the Monday fish would be, in all likelihood, a left over from the weekend. He also suggests avoiding beef well done; the beef is more likely to be from less-than-best grade as the substandard flavor would be masked in overcooking. 
The book was well received critically and created a large public following. Ironically, Anthony Bourdain became a celebrity chef of his own.