Three Star Michelin and Celebrity Chef found dead.
Hi, everyone.
Paul Mindra here from Ontario, Canada.
As you might know, I had been a professional chef for over thirty five years before finding my way here on this platform.
Back in 2013, I lost my father. He was a great man. He died at the age of 83 not of ‘old age’ but due to a fall. Take back that fateful day and he would still be practicing his dream as a doctor of alternative medicine today.
In early 2018, I lost my ‘Father Figure,’ Paul Bocuse.
Paul Bocuse was a highly celebrated French Chef who pioneered and redefined traditional French Cuisine. He has been referred to as the “Pope of French Cuisine” and died in the town of Collonges-au-Mont-d’or where he was born. He was 91.
My entire foundation of cooking was based on the works of Paul Bocuse and his mentors of generatoins past.
He learned cuisine classique techniques of Auguste Escoffier and trained under some of the best before him. He refined the “classical” techniques throughout his career and became one of the most prominent chefs associated with Nouvelle Cuisine.
“Much more than a father and husband, he was a man of heart, a spiritual father, an emblematic figure of World Gastronomy and a French Flagship who is gone,” said a statement from his wife and children.
The loss of my father and my father figure were great losses in my life, but as we know, life goes on.
Today, I learn that a Three Star Michelin and Celebrity Chef is found dead in his hotel room in a small community in the East of France.
Anthony Bourdain was a Chef turned TV Star and had spent years trekking around the planet not necessarily searching out the latest in food trends but instead bringing forth the cultures behind the foods.
He was a 1978 graduate of The Culinary Institute of America. That’s about the time that I was starting out at The Magic Pan in Toronto as a production cook.
His initial ‘claim to fame’ came when a book that he wrote made it to the New York Times Bestseller List.
The book, ‘Kitchen Confidential’ was written for fellow cooks and chefs to let them know about what actually occurs in the ‘Culinary Underbelly.’ It was his account of what actually went on in the restaurant/hospitality business including drug and alcohol abuse and what led to people to do things that were sometimes very irrational.
The book caught the attention of the general public interest and became a best seller.
You can download it here if you like:
https://joeandjin.files.wordpress.com/2011/10/anthony-bourdain-kitchen-confidential.pdf
His death was released as a suicide.
“It is with extraordinary sadness we can confirm the death of our friend and colleague, Anthony Bourdain,” the network said in a statement. “His love of great adventure, new friends, fine food and drink and the remarkable stories of the World made him a unique storyteller.” – Source CNN
I followed Anthony for many years after reading his book. He resonated with me, and I remember giving away his book to all of my employees once they had shown me six months of dedication. It was a ritual.
His talents and adventures never ceased to amaze me and I will miss him very much.
My thoughts and prayers are with his daughter and family during this verydifficult time.
Rest in Peace, Anthony.
What I do not understand Anthony, is why suicide?
With heartfelt respect.
Chef Paul Mindra.
Recent Comments
29
Hi Paul
WOW - such a heartfelt tribute! Here's an eHug for you, Paul!
I have great admiration for chefs - my talents are not in the kitchen, sadly (my poor husband).
Therefore I really admire you guys who can take a few ingredients and serve a dish fit for a king.
I guess that is also why I always want to speak to the chef personally, so that I can say a personal thank you.
Unfortunately we don't know another person's heartache. It is just so sad that Anthony didn't have somebody whom he could talk to, to help him through whatever it is that he was facing.
May we always be a friend when needed and may we also always have a friend when we need one.
Much respect for you as a chef too Paul!
[naugty grin] On a lighter note: iIf you prepare the meal, Paul, I will bring the ice cream! ;-) LOL!
Sharlee (Chocolate IceCream)
Hi, Sharlee.
Thanks for the eHug. It is whole heartily felt.
Being a Chef is not as glamorous as it has now been made out to be.
Our industry has one of the highest divorce rates and takes a very special kind of woman to put up with some of the things we have to go through.
We work evenings, weekends and holidays with an average day being 12-14 hours. Being in a Hotel gets even worse because there is Breakfast to contend with.
We do this so others can enjoy Mother's Day, Christmas and all the rest. My marriage lasted only 21 years but ended amicably.
We are literally 'Gluttons for punishment.' But when you love what you do and can bring joy to another through food it makes it all worthwhile. Advanced Arthritis had brought my 35 year career to an end back in 2010. The thing is though, if I could still carry on, I would.
Even though the ambitions of the 'New Chef' is to become a celebrity, the workload does not disappear. Actually it becomes even more.
In his book 'Kitchen Confidential.' Anthony describes the commercial kitchen as an intense, unpleasant, and sometimes hazardous workplace staffed by what he describes as misfits.
He is not far off.
He believed that the workplace is not for hobbyists and that anyone entering this industry without a masochistic, irrational dedication to cooking will be deterred.
His physical being will be missed, but his legacy will continue in the minds and hearts of all those that crossed his path and shared his thoughts.
On a lighter note, he advises customers to avoid fish on a Monday as it is likely left over from the weekend or earlier. He also suggests avoiding well-done beef, since the meat is more likely to be from a less-than-best grade, as the substandard flavor would be masked in overcooking.
Who knows, perhaps our paths may one day cross and yes I would be honoured to prepare the meal. And of course, it would not be complete without the Ice Cream. You have no idea what chefs can do with ice cream.
It's always a pleasure when you take time out of your busy schedule to pop by to say hello.
Truly, Onward and Upward.
Best regards,
Paul.
Good Morning Paul,
This was a heartfelt post you wrote. Of course, it is sad when somebody takes his or her life, it should not happen. Look at the world where people so easily take others peoples lives, that is a lot worse. Let's hope we will die of ripe old age and peacefully in bed.
Greetings from the south of Spain, Taetske
Hi, Taetske.
Yesterday was difficult for me.
Today, I spent most of the day in the garden creating a circle
of life for my vegetables.
I am still not completely over Anthony but in due time.
Yes, let us hope that we will die of ripe old age and peacefully in bed.
Thank you for your kind thoughts.
Paul.
That was a wonderful trace of Anthony's life but to take your own life is wrong. My sympathies goes out to the family.
Hi, Mary.
Thank you for your sympathies that go out Anthony's family and I agree with you regarding taking one's own life.
Anthony said that he was raised without religion, and that his family was Catholic on his father's side and Jewish on his mother's side.
He has been married twice and is survived by only one daughter.
The only reason that I wrote this post is because as 'Chef's' from years gone by, we have always conducted ourselves as a 'Band Of Brothers.' We know what we had to go through to get to where we are today.
We worked together as 'Brigades' and often went from one Brigade to another to get the jobs done for those that needed to get the job done. Most of the time, we were very poorly paid.
Why Anthony would take his life, I do not understand. It seemed to me that he had taken his 'broken' past and built it to the pinnacle of finishing it in a most productive manner.
I am lost for words at this time.
Thank you for your response.
It is well noted.
Kindest regards,
Chef Paul.
That is good that Chef's stand together no matter what. I am sorry that Anthony died but we don't know for sure what he was going through at this present time.
It is just a shame that he couldn't get help for whatever problems he had.
Hi, Michael.
Nice to hear from you. It is an honour always when you reply.
Thank you.
Yes, a very sad end for Anthony Bourdain.
The culinary industry today is not what the culinary was 50-25 years ago. All things changed with the Internet.
Back then, when someone asked you to prepare the 5 mother sauces, you had to know how to prepare them.
Toady, you just google 'Five Mother Sauces' and follow the directions.
Chefs are now 'Celebrities' and 'want to be celebrities.' Don't get me wrong, Michael. It is what it is.
The knowledge and training that one had before as a chef means nothing today.
Not only is Anthony's ending sad, so too is the end of 'real food sad.'
The only time I have a great meal is when I prepare it for myself at home. And guess what? It's not from ingredients from the supermarket.
We chefs from the past are like a 'Brigade' and many have branched out into farming and raising. We all stay in touch.
We know the importance of food and how food should taste.
When was the last time you bought a tomatoe from a supermarket that actually smelled like a tomatoe?
The bread does not even taste like bread anymore unless you bake it yourself depending on if you can get the right flour.
"A brave man once requested me
To answer questions that are key
Is it to be or not to be
And I replied oh why ask me."
Sometimes it is easier to just give up.
Maybe, that is why so many of the greatest have given up.
Thanks again, Michael for your response.
It is valued.
Kindest regards, Paul.
Great post, Paul, and a terrific tribute. AND as you state, why suicide? Like the late and great Robin Williams, you just don't know what ticks over in a person's mind, no matter how famous or successful they are.
Hey, Brad.
You are completely correct. 'You just do not know.'
The 'Circle of life' as I shared with my son within the movie, 'The Lion King' even a seven year old can have grips with.
Take that same seven year old through the 'circle of life incomplete' and their is much confusion in the mind of that child.
I remember a song on the movie 'Mash' that sang 'Suicide is painless, it brings on many changes..."
Here are the Lyrics because I cannot post the link.
Through early morning fog I see
Visions of the things to be
The pains that are withheld for me
I realize and I can see
That suicide is painless
It brings on many changes
I can take or leave it if I please
That game of life is hard to play
I'm gonna lose it anyway
The losing card of some delay
So this is all I have to say
That suicide is painless
It brings on many changes
I can take or leave it if I please
The sword of time will pierce our skin
It doesn't hurt when it begins
But as it works its way on in
The pain grows stronger, watch it burn
That suicide is painless
It brings on many changes
And I can take or leave it if I please
A brave man once requested me
To answer questions that are key
Is it to be or not to be
And I replied oh why ask me
That suicide is painless
It brings on many changes
And I can take or leave it if I...
That suicide is painless
It brings on many changes
I can take or leave it if I please
That suicide is painless
It brings on many changes
And you can do the same thing if you please
Thank you for your response to my post.
I think that Anthony at some point in his life was faced with the following:
"A brave man once requested me
To answer questions that are key
Is it to be or not to be
And I replied oh why ask me."
Sometimes too much to handle.
I still do not get it completely.
Paul.
Thanks, Paul,
Very strong message especially:
"The sword of time will pierce our skin
It doesn't hurt when it begins
But as it works its way on in
The pain grows stronger, watch it burn"
Spine tingling
You are a very honourable man, Brad.
As Chefs from the past, we all operated as Brigades or what you might call 'A Band Of Brothers.'
Today, I lost a brother.
My candle for Anthony will burn until it burns out and then the sword of time will continue with its magic.
Kindest regards, friend.
Paul.
Righteousness, Brad, is the quality
of being right or justifiable.
I am neither right or justifiable at this time.
I just have to get over this.
It will be done by the morrow.
With respect, Brad,
Paul.
Kindest regards, friend.
Yes, moral honesty.
What exactly is 'moral honesty?'
More tomorrow if you do not mind.
The Candle for Anthony is at its final and I have to say a few words.
Thank you for your support.
Paul.
Means that one has to be responsible.
In all aspects that we are expected to be within.
Look up 'Honesty' and ' Moral.'
Post it here.
Thank you Brad.
It is now 2.51 est and I am still waiting for the candle to burn out.
It is close.
Paul.
2.56 am,
the candle came to an end.
2.56 am 06/09/2018 I send my final to Anthony Bourdain.
"Touch base with my father and Paul Bocuse, and send some sense back."
Finished.
Paul.
Thanks, Brad for hanging in there with me.
3.20 am est, I have put it to rest.
You are very special.
A very special thank you to you.
Kindest regards
Paul
For: Anthony.
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Chef Paul, I couldn't have said it any better than you just did Anthony was to me a real chef the way chef's were taught over decades. I never considered him a celebrity chef but a real life chef that really new what he was talking about. One of the best still alive I feel is Jacques Pepin
Chef Lenny
Greetings, Chef Lenny.
Welcome to The Wealthy Affiliate Open Education Platform.
Thank you for re-kindling this post.
I am guessing that Jacques Pepin comes from the same school as you and I but closer to Bocuse in age. He started at the ripe age of thirteen in his family's restaurant, has done great work and enriched the lives of many throughout the world.
I remember an episode of Julia Child (another legend) where they together make Lobster Souffle with sauce Americaine.
You are right about Chef Anthony Bourdain. An inspiration from days gone by. If you have not read 'Kitchen Confidential,' just google it and download the free PDF.
I used to give his best selling book to newcomers entering into my kitchens after I felt that they had graduated to responsibility.
Thank you, Chef for bringing back some very fond memories.
Kindest regards from Canada,
(Ex Chef) Paul.