Anthony Bourdain discusses his book, “Bone in the Throat.” He begins by explaining that his book is about a young sous chef who gets involved with the mafia in New York City. He explains his own career as a chef and that he graduated from the Culinary Institute. Bourdain describes how many people buy restaurants who know nothing about cooking or running a business. He talks about the terminology and slang chefs use in the kitchen, and that he incorporated it into the book for authenticity. He ends the interview by describing the connection that chefs have between self-image and their food.
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