July 23, 2014 at 2:10 p.m.
He's siding with Alan on this one
Back in the Saddle
No offense, Anthony, but I'm on Alan's side, at the very least for old time's sake.
Anthony is a guy named Anthony Bourdain.
If you're one of us who roams the upper reaches of the cable channels, you've probably come across him on the Travel Channel.
A celebrity chef who once commanded the kitchen at a restaurant called Les Halles, he's better known on TV for traveling to out of the way places and eating unusual things. Guinea pig, anyone?
Alan is Alan Richman, a guy who briefly worked at The Commercial Review way back in the late 1960s. He was a University of Pennsylvania graduate who came to The CR still in uniform from a stint in the U.S. Army, and before six months could pass his reserve unit was called up and he was shipped out again.
Alan didn't leave a huge footprint here, but in that brief time he made a real impression on some of us. I fall into that category. I was a very green college student at the time, and Alan's worldliness and command of the written word humbled me.
Either before or after his stint at The CR, he earned a bronze star.
A few things should be stipulated:
•Anthony Bourdain has a tremendous reputation as a chef.
•Alan Richman has a tremendous reputation as a food critic, winning so many James Beard Awards that I can't keep track of them.
•And they despise each other.
How much do they despise each other?
Anthony Bourdain's new book has a chapter titled, "Alan Richman is a" word that can't be comfortably published in a small town newspaper in Indiana.
Perhaps it shouldn't be surprising that the two are crossing swords.
Bourdain is a high-profile restaurater. Richman is the food critic for GQ.
Richman's very job description calls for him to find fault with those on Bourdain's side of the table.
But this has become personal.
Alan probably started it. He set out to criticize celebrity chefs who lend their names to restaurants but don't actually work in their kitchens.
Sounds like a legit gripe to me. But some of the biggest names in chefdom took offense, with Bourdain as their standard bearer.
Then there was a little piece Al wrote for GQ after Hurricane Katrina.
He traveled down to New Orleans and probably picked the worst moment in history to find fault with the Creole and Cajun cooking available.
The piece was so hot it's a wonder a contract wasn't put out on Alan's life.
Instead, a zillion counter-critics shot back over the Internet.
Including Anthony Bourdain.
In language we're still not going to publish.
So now, here we are. Two high profile guys in the high-end food industry are fighting with each other in a very public way.
But only one of the guys has a Jay County connection.
Only one of the guys worked for The CR.
And only one of the guys made an impression on me back when I was a teenager.
So, sorry Anthony. Much as I enjoy your show, I'm with Al on this one.
Who cares if he was here less than six months?
In my book, he's still one of us.[[In-content Ad]]
Anthony is a guy named Anthony Bourdain.
If you're one of us who roams the upper reaches of the cable channels, you've probably come across him on the Travel Channel.
A celebrity chef who once commanded the kitchen at a restaurant called Les Halles, he's better known on TV for traveling to out of the way places and eating unusual things. Guinea pig, anyone?
Alan is Alan Richman, a guy who briefly worked at The Commercial Review way back in the late 1960s. He was a University of Pennsylvania graduate who came to The CR still in uniform from a stint in the U.S. Army, and before six months could pass his reserve unit was called up and he was shipped out again.
Alan didn't leave a huge footprint here, but in that brief time he made a real impression on some of us. I fall into that category. I was a very green college student at the time, and Alan's worldliness and command of the written word humbled me.
Either before or after his stint at The CR, he earned a bronze star.
A few things should be stipulated:
•Anthony Bourdain has a tremendous reputation as a chef.
•Alan Richman has a tremendous reputation as a food critic, winning so many James Beard Awards that I can't keep track of them.
•And they despise each other.
How much do they despise each other?
Anthony Bourdain's new book has a chapter titled, "Alan Richman is a" word that can't be comfortably published in a small town newspaper in Indiana.
Perhaps it shouldn't be surprising that the two are crossing swords.
Bourdain is a high-profile restaurater. Richman is the food critic for GQ.
Richman's very job description calls for him to find fault with those on Bourdain's side of the table.
But this has become personal.
Alan probably started it. He set out to criticize celebrity chefs who lend their names to restaurants but don't actually work in their kitchens.
Sounds like a legit gripe to me. But some of the biggest names in chefdom took offense, with Bourdain as their standard bearer.
Then there was a little piece Al wrote for GQ after Hurricane Katrina.
He traveled down to New Orleans and probably picked the worst moment in history to find fault with the Creole and Cajun cooking available.
The piece was so hot it's a wonder a contract wasn't put out on Alan's life.
Instead, a zillion counter-critics shot back over the Internet.
Including Anthony Bourdain.
In language we're still not going to publish.
So now, here we are. Two high profile guys in the high-end food industry are fighting with each other in a very public way.
But only one of the guys has a Jay County connection.
Only one of the guys worked for The CR.
And only one of the guys made an impression on me back when I was a teenager.
So, sorry Anthony. Much as I enjoy your show, I'm with Al on this one.
Who cares if he was here less than six months?
In my book, he's still one of us.[[In-content Ad]]
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