• Publication date: January 28, 2009

Hot Pots And Cool Chefs Kitchen Secrets Revealed By New York Culinary Guru

Based on the professional memoirs and behind-the-scenes non-fiction book by American chef Anthony Bourdain 'Kitchen Confidential: Adventures in the Culinary Underbelly', comes the inspiration to produce the sitcom which debuted in 2005.

Based on the professional memoirs and behind-the-scenes non-fiction book by American chef Anthony Bourdain 'Kitchen Confidential: Adventures in the Culinary Underbelly', comes the inspiration to produce the sitcom which debuted in 2005.

With 13 episodes to its one and only season, episodes run at 30 minutes each sans ads. Bradley Cooper stars as Anthony Bourdain's TV alter-ego; executive chef Jack Bourdain.

The story starts when Jack Bourdain, a once famous chef, has hit rock bottom. Out of the blue, Jack gets a break and a chance to get back in the game as head chef at a top New York restaurant. But like everything that seems too good to be true these days, there is a catch; the owner gives Jack a mere 48 hours to fully staff his kitchen and prepare to dazzle over 300 customers - including the food critic for the New York Times- so good luck Jack.

Will Jack Bourdain manage to juggle things long enough to get back into the chef hall of fame? Will Jack appease the culinary Gods residing over his cooking? Will the team pull through for Jack and win culinary greatness?

The book 'Kitchen Confidential: Adventures in the Culinary Underbelly', released in 2000 and a New York Times bestselling non-fiction book written by American chef Anthony Bourdain, is both Bourdain's professional memoir and a behind-the-scenes look at restaurant kitchens.

Bourdain's description of the ins and outs of the restaurant trade holds remarkable value for its witty, engaging style intent on deglamorizing the professional culinary industry. To Bourdain the kitchen is an intense, unpleasant and sometimes hazardous place of work staffed usually by people who don't belong there. Bourdain insists kitchens are not for the feint of heart. Anyone entering this industry will run away screaming, if they lack almost masochistic, perhaps irrational dedication to cooking. So grab your pots and pans and make some noise.