Kitchen Confidential: Adventures in the Culinary Underbelly is a New York Times bestselling non-fiction book written by American chef Anthony Bourdain. The book is both Bourdain’s professional memoir and a behind-the-scenes look at restaurant kitchens. The book is known for its treatment of the professional culinary industry. The commercial kitchen is described as an intense, unpleasant, and sometimes hazardous workplace staffed by what he describes as misfits. Bourdain believes that the workplace is not for hobbyists and that anyone entering this industry will be deterred without a masochistic, irrational dedication to cooking.
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