As the host of “No Reservations,” Bourdain has had the opportunity to travel to exotic places all around the world and sample the local cuisine. However, Letterman couldn’t help but ask if Bourdain had ever gotten sick or had any food nightmares during his travels. Surprisingly, Bourdain revealed that he had only been ill twice in four years of filming the show.
One incident occurred in France, of all places, where Bourdain experienced the consequences of indulging a bit too much. Another time, in the Kalahari, sanitation standards were not up to par, resulting in an unpleasant meal involving a warthog. But most of the time, Bourdain admitted that his post-meal sickness was alcohol-related.
Letterman also probed about the idea that humans can eat almost anything, to which Bourdain confirmed this belief, although he admitted there were some exceptions. He humorously warned about the dangers of chicken McNuggets, stating that they are not to be taken lightly.
The conversation took a turn towards more shocking revelations when Bourdain described a memorable moment from his show. In Vietnam, he had the opportunity to try a cobra heart, which was cut out of a live snake in front of him. Bourdain described the experience as eating an “athletic, angry oyster,” showing his willingness to push boundaries to explore unique culinary delights.
Aside from his globetrotting food adventures, Bourdain also shared a personal update – he recently had a daughter who is now 11 months old. Bourdain humorously described the mesmerizing effect Elmo has on his daughter, comparing it to a stun gun. He jokingly expressed his fear of his daughter developing an obsession with cooking shows, specifically mentioning Rachel Ray.
The conversation concluded with Bourdain reflecting on his culinary journey, starting from his humble beginnings in Cape Cod. Although he considered returning to his old restaurant for a television-worthy challenge, he realized that the demands of a fast-paced kitchen would be too much for him now. Bourdain mentioned inviting renowned chef Eric Repair to join him, adding an extra layer of excitement to the experience.
Throughout the interview, Bourdain emphasized the importance of exploring different culinary possibilities. He praised chefs who work with organ meats and the “tough bits,” as it requires skill and creativity to turn them into delectable dishes. Bourdain highlighted the significance of understanding where our food comes from, urging viewers to appreciate the artistry and history behind each meal.
Fans of “No Reservations” and food enthusiasts alike eagerly tuned in to hear Bourdain’s captivating stories. With his undeniable charm and adventurous spirit, Bourdain continues to inspire viewers to step out of their culinary comfort zones and explore the world of food in all its glory.
Whether it’s trying a venomous cobra heart in Vietnam or indulging in the delights of French cuisine, Anthony Bourdain‘s journey on “No Reservations” continues to captivate audiences worldwide.
