Anthony Bourdain, the iconic chef and television personality who passed away in 2018, is remembered not only for his culinary expertise but also for his unfiltered, no-nonsense approach to food. Bourdain’s opinions on food trends and dishes were often blunt, and he didn’t shy away from voicing his distaste for popular trends like pumpkin spice or meals he didn’t enjoy. However, there was one culinary category that he found particularly unappealing: dessert.
In his 2016 cookbook Appetites, co-written with Laurie Woolever, Bourdain dedicated a mere page to the dessert section. Rather than a traditional sweet treat, the chapter featured a suggestion for a cheese course, reflecting Bourdain’s characteristic humor and unorthodox style. This tongue-in-cheek approach to cooking was part of what endeared him to fans.
Bourdain was candid about his lack of enthusiasm for desserts. On multiple occasions, he confessed that if he had to eliminate one course from his life forever, it would be dessert. “If I had to lose one course for the rest of my life, it would be dessert,” he once told Publishers Weekly. His reasoning was simple and logical: If he wasn’t fond of eating dessert, he likely didn’t enjoy preparing it either. Bourdain admitted he wasn’t skilled in baking and had little interest in pastries, despite his widespread expertise in other areas of the culinary world.
However, despite his general disinterest in sweet dishes, Bourdain wasn’t entirely averse to all desserts. He revealed a soft spot for one particular treat: crème caramel. This caramel custard, topped with a delicate layer of caramel sauce, held sentimental value for Bourdain. He fondly recalled his mother making the dessert during his childhood, and the French classic seemed to evoke memories of happier times, reminding him of his formative years.
Bourdain’s discomfort with desserts didn’t prevent him from occasionally including sweet recipes in his books. In his 2004 Les Halles Cookbook, which focused on traditional French brasserie dishes, he included a recipe for chocolate mousse. The indulgent dish, a blend of melted chocolate, Grand Marnier, egg yolks, butter, egg whites, and whipped cream, was far from the minimalist approach to sweets he would later adopt. Written shortly after the success of his memoir Kitchen Confidential, the book was likely influenced by his desire to cater to a broader audience. Though he may not have relished writing about desserts, his inclusion of the mousse recipe remains a testament to his culinary versatility.
In the end, while Bourdain wasn’t a fan of dessert in general, his legacy includes moments of sweetness—both in his food and in the way he connected with his audience. Fans of his work can still enjoy his thoughtful take on food, even if it didn’t always include the traditional finale of a sugary treat.
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