His teen years are described as those of an undisciplined, angry young man. In this chapter, Bourdain reveals his motivation in striving to become a chef. From then on, this curiosity became his drive, especially towards his years as a chef. The Monsieur Saint-Jour introduced Anthony to oysters, which opened his culinary eyes even more so and further expanded his curiosity. From that point forward, he began to consume all types of food presented to him. At this point, Bourdain became curious as to how food could drive parents into leaving their children in the car, which dawned on him as an important event. While in Vienne, his curiosity got the better of him when his parents left him and his little brother in the car as they got into La Pyramide, distracted by a stash of Tintins (comics). Given that he just finished the fourth grade, usually not much could be said about children having an appreciation for food or having an acquired taste palate. Through his whining, Bourdain was further pushed to ask for steak hache instead. Sitting through mealtimes with his family provided him the chance to complain about the food that was being served. This lingered in his tastebuds for the remainder of his trip. However, this course of boredom halted upon consuming the first “vichyssoise” he had during the cruise. During a vacation with his brother and parents, he sat through meals he found to be boring. Anthony Bourdain begins with the vacation that led him to embrace not just food, but good food.
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