A Note To Tony Bourdain

[papachef]

To write about the restaurant business is easy. To write about the restaurant business through the eyes of one of the kitchen soldiers is genius. As a lifelong kitchen flunky and now restaurant owner, I make sure every young guy or gal reads this book who works for me. It is very real. I could put my name in place of yours and it would be a documentary of my life. I imagine it is weird for you to accept all this praise, yet you have earned it. Thank you from Seattle.

[Basildog]

I lent my copy of KC to my new 16 yearold recruit to show what a bloody easy life he has in my kitchen

[papachef]

Is that not truth. I tell em stories of being grabbed and shook around and they think I am telling a Grimms Fairy Tale. Of course I am about 260 now so I could crush those old bastards.