Anthony Bourdain: Insider Secrets You Need to Know Before Dining Out

Aired on 05/31/2001 | CC
In 2001, world-famous chef Anthony Bourdain revealed the best-kept secrets of professional chefs, picked up over 28 years spent working in the restaurant business. He dished about everything—from reused bread baskets and the best days of the week to order fish to the risky business of ordering anything with hollandaise sauce—while giving us an inside look at the bustling world of running a five-star restaurant.

"It's not enough to be a very fine, even a brilliant cook. A good chef is also a good administrator, someone who's able to control costs and, as importantly, control a usually roughneck bunch of cooks," Anthony explained as he walked viewers through his first-rate kitchen in a New York City restaurant. "You have to be Mom, Dad, drill instructor and policeman and father confessor—all of the above."

Anthony likened running a professional kitchen to a "high-speed dance" and revealed why the first rule of classical cooking—"use everything"—always holds true. Plus, find out what a restaurant's bathroom can tell you about your dining experience, how your waiter can be your best friend and why brunch is Anthony's least favorite meal.

Original airdate: May 31, 2001