Tony Bourdain tears them a new one

[dianeduane]

As only he can.

For an organization that exists (purportedly) to "honor" the craft and profession of cooking, the Beard Foundation continues to send a message of continued cluelessness and disregard.  With their most recent startegic masterstroke, they have, yet again, sent the message, "We like famous chefs just fine--especially if we're handing 'em the Cuisinart/Vulcan/Fiji Water Humanitarian Award--but who are these nasty 'cook' creatures we keep hearing rumors of?" 

And so much more, expressed in the splendid patented BourdainRudeSpeak. Go Tony!!

Comments

[azbound.livejournal.com]

While I sometimes have a hard time handling the patented BourdainRudeSpeak (you really should trademark that), he is dead on right. Living in AZ, I'm only too well aware of how much "illegal" immigration is not just some esoteric thing that doesn't affect anyone. Bravo to AB for having the, ahem, cojones to bring it out in the open.

[albireo.livejournal.com]

I am so pleased whenever I see Tony writing bits and bobs like this. I love his writing style, and his potshots are always well-aimed. Not to mention, he's my inspiration for culinary aspirations! :D

Hilariously enough, cooking has turned into a "fandom" in and of itself. Big Name Fans, terrible fanficsrecipes being lauded as amazing... well. Anthony Bourdain and Prime Rib is my OTP.

[txvoodoo.livejournal.com]

I read this last night, and was fist-pumping :)

I have a serious brain-crush on this man.

[davetheinverted]

So in terms of reputation, the Beard Foundation is to the food community what Bose is to the audiophile community. OK.


Dav2.718

off topic, but fun

[particle-person.livejournal.com]

cleolinda has (what's the best word?) erected 300 in Fifteen Minutes over on her M15 comm.