--- title: Anthony Bourdain: Medium Raw | TIME description: Straight-talking chef, author and "No Reservations" host Anthony Bourdain gives TIME the lowdown on mediocre restaurants, fine dining, and the search for authentic food canonical: https://time.com/video/t7DAlRSP/ og:title: Anthony Bourdain: Medium Raw og:description: Straight-talking chef, author and "No Reservations" host Anthony Bourdain gives TIME the lowdown on mediocre restaurants, fine dining, and the search for authentic food og:url: https://time.com/video/t7DAlRSP/ og:image: https://cdn.jwplayer.com/v2/media/t7DAlRSP/poster.jpg?width=720 og:type: video.other twitter:card: summary_large_image twitter:title: Anthony Bourdain: Medium Raw twitter:description: Straight-talking chef, author and "No Reservations" host Anthony Bourdain gives TIME the lowdown on mediocre restaurants, fine dining, and the search for authentic food twitter:image: https://cdn.jwplayer.com/v2/media/t7DAlRSP/poster.jpg?width=720 --- # Anthony Bourdain: Medium Raw > Sponsored content. 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They are at time.com/newsletters and are separate from a paid subscription. ## Video: Anthony Bourdain: Medium Raw [Watch (HLS stream): Anthony Bourdain: Medium Raw](https://cdn.jwplayer.com/manifests/t7DAlRSP.m3u8) (3:08)  _Published 2010-06-22. Straight-talking chef, author and "No Reservations" host Anthony Bourdain gives TIME the lowdown on mediocre restaurants, fine dining, and the search for authentic food_ --- Jul 27, 2023 2:22 PM UTC --- ## More From This Series [All Videos](https://time.com/video/) [Anthony Bourdain Found Dead at 61 From Apparent Suicide](/video/qFRTIt2O/) ### Anthony Bourdain Found Dead at 61 From Apparent Suicide [Anthony Bourdain’s 1 Rule for Finding a Restaurant While Traveling](/video/laPXICGF/) ### Anthony Bourdain’s 1 Rule for Finding a Restaurant While Traveling [10 Questions for Anthony Bourdain](/video/s2FRQx2i/) ### 10 Questions for Anthony Bourdain --- ## Transcript >> So, Lin, what's for lunch? >> It's a squeasel. >> Squeasel? What's a squeasel? >> Best known for his intrepid eating on the Travel Channel's No Reservations, Anthony Bourdain exploded onto the food scene in 2003 with his first book, the irreverent, behind- the- scenes expose', Kitchen Confidential. In his new book, Medium Raw, the straight- talking chef and author continues to dish it out; putting down restaurants that serve pricey, mediocre food. >> This sort of encapsulated for me the ascendancy or the mountaintop of bullshit. There is a crowd for places that they don't need to serve good food. They don't need to make you comfortable. Their product is bullshit in a sense of assurance and security that it's the same bullshit last time with the same people. >> But it's not all bad reviews. Bourdain praises the emerging trend of a public that's abandoning fine dining for food stalls. >> People are less and less inclined, particularly in this financial climate, to endure any restaurant that makes you feel small or unworthy of their services, which used to be pretty much the business model. There has definitely been a move towards more casual, stripping away the nonsense, the expensive glassware, the things that are seen not just by customers as unnecessary but more significantly by chefs. That's a big investment, and a degradable investment with all that. They've decided, " We don't need that ." Or the dining public are smarter, more sophisticated and less likely to appreciate that, so why have it? >> Whether it's a four- star restaurant or a street cart, what the dining public seeks, Bourdain says, is quality. >> The level of sophistication of the restaurant- dining public has really gone up and their willingness to try new things. Really great quality ingredients, even very expensive ones served over a simple counter has become something of a trend, and a very positive one. >> For Bourdain, it's the nature of America itself that has sparked a craving for an authentic experience. >> Our greatest asset as a emerging culinary dynamo is that we have enormous numbers of people from some place else, all over the world, who want to continue eating the way did back home. Places where the old spaghetti factory and olive garden are your fine dining options have really been transformed over the last 10 years through the empowerment of local chefs and through the invasion of people from other places. >> And now, Bourdain says, chefs are cooking for a more open- minded public. >> The customers are more likely to trust them and be interested in their opinion now. And more often than not, what chefs like is not the dreary must haves that we always used to-- the conventional wisdom told us we had to put on our menus. 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