12 Jun Anthony Bourdain’s Most Revolutionary Truth Bombs That He Dropped On Humanity

“Good food, good eating, is all about blood and organs, cruelty and decay,” wrote Anthony Bourdain at the beginning of the sensational New Yorker essay which helped establish the chef as a worldwide literary sensation.

The 61-year-old then went onto reveal the unsavory truth behind ordering fish at a restaurant on Mondays, horrifying people with the revelation that it’s a far cry from the fresh sea fare of their dreams, but rather unhygienic fish that’s been left “under God knows what conditions” since the Friday and most likely mixed with other meats. Delicious.

Prior to tragically taking his own life, Bourdain had a reputation for being not only a talented chef but a straight-talking one who was willing to tell the truth about the restaurant industry, instead of furthering the illusion that high-end kitchens were the glamorous impeccable eateries that other chefs had adamantly portrayed them to be.

However, there’s a lot about Bourdain’s life that people don’t know. Watch the video below to find out more:

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Some revelations from Bourdain’s pen included the injuries and addictions that plagued many kitchens, as well as the prevalence of low wages in the industry and how high kitchen temperatures took their toll on workers.

Bourdain was also one of the first chefs to shed light on the importance of Mexican workers, revealing the then-unknown fact that many of New York’s best restaurants would cease to function without their talents.

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