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What Would You Ask Anthony Bourdain?

Former D food writer Mary Malouf is now the editor of Salt Lake magazine. She is going to interview Anthony Bourdain. She hates interviewing celebrity chefs. Why? “Because their answers and comments so often sound, well, canned,” says Mary. “The chances of me coming up with a question that 1) anyone wants to know the answer of, and 2)  the celeb-in-question hasn’t already answered are slim.”

I sent her a couple of ideas. She needs more. Go.

  • Katdaddy

    Fantasy dinner party – what literary figures would he invite, and what would he prepare for them?

  • Worzel Gummidge

    What did we do to deserve Rachel Ray?

  • Tink

    Is John Tesar REALLY Jimmy Sears?

  • http://www.thedallascookbook.blogspot.com Amy S

    Can TV food shows get any worse?

  • Gore Monde

    Bourdain has made no secret of his long association with recreational drugs. How did that help his creativity as a chef? How did it hold him back, if at all?

  • http://creth.blogspot.com Creth Davis

    has he ever been to Dallas? and why’s he never taken the No Reservations crew to Dallas? not from a lack of requests

  • Wm. B. Travis

    Do you actually draw an audience, or does the ownership of Les Halles subsidize Food Network to keep you out of the kitchen?

  • Christine

    I would ask him if he would marry me.

  • JonnyDallas

    You might try a quick skim of his auto biographical book “Kitchen Confidential”, and you know, ask some thoughtful questions about…you know…him, his life and his philosophy about food.

    The non-smart ass answer is that we know from his TV show that he is fascinated by South East Asian cuisine. Why is that?

    Don’t ask the ‘what was it like eating a still beating cobra heart?’ question, he hates that question.

  • Lori

    Next to Mike Rowe, I think he’s the sexiest guy on television. I adore him, but he’s married and an atheist, so we have no future together.

  • CoB
  • Jon

    Ask him if there is a place a chef in dallas can get some good “Squeasel”

  • Bobby Ewing

    I would focus a series of questions on the post-WW2 food culture in the U.S. and why it has taken so long for the new local food movement to take hold (vs. the rest of the world). Also, where this new emphasis on local goods may take us over the next 10 years. Will it simply end up commodified like so many other U.S. cultural developments?

  • Crazy Jeff

    Ask him to talk about why Rocco Dispirito sucks.

  • Scagnetti

    @Crazy Jeff: Classic!!

  • Karson

    I would ask which dry pasta is best to snort cocaine off a cutting board. Pretty sure he knows.

  • allison

    I would ask about his daughter, but not in an Us Weekly kinda way. I heard/read him once mention it was fascinating to watch her form her own tastes and discover food. How has that changed him and his relationship with food or certain foods? What food loves would he like to pass on? How will he influence her tastes, while still allowing her to form her own dislikes and likes? Will she have to sit at the table until she finishes her kidney beans like I did, except for her it’s sea lion eyeballs? (Kidding. I hope.)

    It’s interesting to me to see how someone, who’s had a lifetime of tasting/exploring food and definite likes & dislikes, not just interact but raise essentially a food virgin. So many things for this kid to taste and learn…and to have a famously fearless & adventurous eater as a dad? I want to hear what he has in store for her.

  • Katie

    Are there any ‘famous’ chefs who have taken umbrage at your revelations of the pragmatic happenings behind the restaurant kitchen scenes?

  • TLS

    What does he think of food blogs and the so-called experts that post on them.

  • Ripper

    Tink even though you have establish yourself on this blog as the president of the I like to make stuff about Tesar Club. I can tell you he is defiantly Jimmy Sears. I have seen him Bourdain at Parties in NY at dinner and book signings.
    You can come up with a better question then that can’t you.It’s common knowledge. Or are you just so fixated on this talented chef and slandering him every time you get a chance. Please explain to us why you are so interested in every move he makes?

  • http://www.fullcustomgospelbbq.com Daniel

    Have you encountered someone you respect who disagreed considerably with your perceptions about food in general or a particular place or dish, and how did you take it?

  • http://onthetable@saltlakemagazine.com Mary Malouf

    Thanks for all the suggestions—taken together, a great cross-section profile of the Dallas food mentality. All questions will be asked. Karson, I think a lot of Dallas chefs could answer your question. Anything less generic you’d like to ask?

  • Twinwillow

    When is going to stop smoking? Cigarettes, that is.