In his 2001 book Kitchen Confidential, Anthony Bourdain describes how he became a professional chef and how he continues to support the community of professional chefs. Now, keep in mind that no one issues membership cards to professional chefs — but they are not difficult to recognize. They wear special hats and white tunics. They carry a set of knives that no one else is allowed to touch. Their fingers bear scars from close calls with those knives. Read more →