Culinary swashbuckler Anthony Bourdainnow occupies the enviable position of making more money talking about food than actually cooking it. Still, his charisma and wit were both too big to be contained behind the line, and its Bourdain we can thank for ushering in the era of chef-as-rock-star. His 2000 memoir Kitchen Confidential shattered the idea of professional cooks as perky or refined. Instead, as he recounted, they are a rarefied, if sometimes unsightly, bunch the few who can hack it in the high-pressure world of the commercial kitchen or who just cant hack it anywhere normal. While his revelations such as the true origins of daily specials might have shocked some fine diners, it won Bourdain legions of fans in both the front and back of the house. Since then, hes continued to share his Iggy Pop-style swagger through TV appearances and published writings, the most recent of which was last years Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. Expect suitably cheeky answers to your questions when he speaks at Coral Springs Center for the Arts.
Tue., Feb. 15, 7:30 p.m., 2011