In the section The Third Course, Bourdain experiences life in several different restaurants. There are a few commonalities amongst them. What are the things that these restaurants had in common (discuss two)?
The first section of Dessert, called A Day in the Life, is Bourdain's very honest (some would say raw) description of what he daily life is like as the chef of a restaurant. What tasks or events sound enjoyable or interesting to you? What parts of a chef's life sound less than appealing?
The chapters Sous Chef and The Level of Discourse...in some ways, the special "vocabulary" of the kitchen that Bourdain describes, as well as the character portrait of his sous chef, Steven, have their analogs in our own kitchen. Either describe some of the vocabulary that has evolved in our own kitchen (keep it PG!) or write a character portrait of one of the sous chefs in our own kitchen (keep it nice...well, nice enough).