Max Pearson

in practically any restaurant.

And that's why people have been inspired to join that world.

His writing was sharp as a knife.

He spilled some of the restaurant kitchen's trade secrets.

So in the article, I think the big thing that people noticed was do not eat fish on Monday.

In 90s New York, fish markets were closed at the weekend, meaning Monday's fish was often days old.

It wasn't just fish, Tony wrote about.

Tony's special ingredient was his authenticity in capturing the kitchen and restaurant scene with vivid detail and no filter.

He didn't have a chef's personality, you know, more boisterous and, you know, more like a control freak type of chef.

He was more an assuming person.

After he published the article, Philip invited Tony to help open a new restaurant in Japan.

So that trip to Tokyo was Tony's first experience in Asia, definitely, and outside the world that he knew.

And so it was a really earth-shattering experience for him.

I took him around and brought him to all the places I love, restaurants and bars.

That was a big moment.

Tony's appetite for travel and trying more restaurants and street food was wet.

And he wrote an incredible article about this week in Tokyo that was published.

And very fast after that, he compiled a few of his pieces and that gave Kitchen Confidential.

Published in 2000, Kitchen Confidential Adventures in the Culinary Underbelly was Anthony Bourdain's breakout memoir.

And after that, the rest is history.