No Reservations

Of special interest to kiwi viewers is the 21st of January episode of NO RESERVATIONS which was shot in New Zealand. Invited to speak at Christchurch’s ‘Savour’ food conference, Anthony Bourdain found the audience was less than rapt in his speech.

He then figures he needs to get out of the city and explore the South Island and find out what makes New Zealanders tick.

It was while shooting this episode that Bourdain had a very close call with his own mortality.

“I had a near-death, very close call accident on an all terrain vehicle in New Zealand, where I managed to roll a 1,200 pound ATV over myself a few times. Fortunately, we got it on tape,” he explained in a recent interview with ‘travelandliving.com’.

That accident wasn’t the only close call Bourdain had while shooting the series…

“There was a rather suicidal, drunken jump off of a cliff into the ocean about 150 feet up in an island, a tiny Sicilian island. I don’t know what I was thinking there. I did it on a dare. Trying a hallucinogenic jungle brew administered by basically witch doctors in the Amazon. It’s sort of a centuries old preparation that jungle witch doctors prepare to transport you to the spirit world. Then I jumped out of an airplane with the Flying Elvis sky diving team. That was fun.”

In NO RESERVATIONS Anthony Bourdain takes us on a journey across the globe introducing us to people and places and of course sampling the local fare – The good, the bad and the ugly.

“This is not a food show,” says Anthony Bourdain. “It’s about people, cultures and places as seen through the eyes of a chef and the prism of food. Food is maybe the fastest, easiest and best way ‘in’ to an unfamiliar place and culture. Once you’ve sat down with people and eaten their food, their whole world opens up to you in ways that wouldn’t ordinarily happen. Food, after all, is the purest expression of a country, a culture, a region and a personality.”

From Iceland to New Jersey NO RESERVATIONS goes into the heart of the country to discover the ‘real food’ not just what’s on order in the top restaurants.

In a recent online interview with ‘Worldwide Gourmet Traveller’ Bourdain expressed the belief that the ‘next big thing’ in food will come out of Asia.

“I think for the greatest, most exciting and diverse mix all in one place, I’d have to go for Singapore or Malaysia because of the mixed cultures of Chinese, Indian and Malay, a vibrant street food culture and a fiercely, fiercely ‘foody’ population,” he explains. “They like their food and take it very seriously. You can always find a good argument on where to get the best food in Singapore and Malaysia and those kinds of strong opinions is always a good sign. Where people are opinionated about food, they tend to cook well.”

Sunday 21 January at 8.30pm on Prime

“This is not a food show,” says Anthony Bourdain. “It’s about people, cultures and places as seen through the eyes of a chef and the prism of food. Food is maybe the fastest, easiest and best way ‘in’ to an unfamiliar place and culture. Once you’ve sat down with people and eaten their food, their whole world opens up to you in ways that wouldn’t ordinarily happen. Food, after all, is the purest expression of a country, a culture, a region and a personality.”
Best-selling author, culinary adventurer, drinker, smoker, TV Chef … the list of descriptions could go on and on. But one thing is certain: In this food-obsessed world, Anthony Bourdain has carved out a distinct place as a gastronomic Indiana Jones. His quest for the perfect dining experience was well documented in his television series and book, A Cook’s Tour. And now Bourdain’s journey is shifting from entrée to main course.
In NO RESERVATIONS Anthony Bourdain takes us on a journey across the globe introducing us to people and places and of course sampling the local fare – The good, the bad and the ugly.
From Iceland to New Jersey NO RESERVATIONS goes into the heart of the country to discover the ‘real food’ not just what’s on order in the top restaurants.
In a recent online interview with ‘Worldwide Gormet Traveller’ Bourdain expressed the belief that the ‘next big thing’ in food will come out of Asia.
“I think for the greatest, most exciting and diverse mix all in one place, I’d have to go for Singapore or Malaysia because of the mixed cultures of Chinese, Indian and Malay, a vibrant street food culture and a fiercely, fiercely ‘foody’ population,” he explains. “They like their food and take it very seriously. You can always find a good argument on where to get the best food in Singapore and Malaysia and those kinds of strong opinions is always a good sign. Where people are opinionated about food, they tend to cook well.”
Of special interest to kiwi viewers will be the episode shot in Christchurch. Invited to speak at the city’s ‘Savour’ food conference, Bourdain found the audience was less than rapt in his speech.
He then figured he needed to get out of the city and explore the Canterbury region and find out what make the New Zealand culture tick.
It was while shooting the New Zealand episode that Bourdain had a very close call with his own mortality.
“I had a near-death, very close call accident on an all terrain vehicle in New Zealand, where I managed to roll a 1,200 pound ATV over myself a few times. Fortunately, we got it on tape,” he explained in a recent interview with ‘travelandliving.com’. “And then there was a rather suicidal, drunken jump off of a cliff into the ocean about 150 feet up in an island, a tiny Sicilian island. I don’t know what I was thinking there. I did it on a dare. Trying a hallucinogenic jungle brew administered by basically witch doctors in the Amazon. It’s sort of a centuries old preparation that jungle witch doctors prepare to transport you to the spirit world. Then I jumped out of an airplane with the Flying Elvis sky diving team. That was fun.”
In the first episode Anthony travels to Paris to explore the city of light and love’s unexpected surprises on a journey through the lives of the city’s working class. He visits the varied ethnic communities that contribute to the pulse and edginess of the glitzy Paris.
He also takes a new look at his old home of New Jersey, and finds there’s not a lot to write home about when it comes to gastronomic greatness.
“Well, I revisited a lot of the spots that I went to as a kid, where I vacationed on the Jersey shore, down in where Bruce Springsteen grew up in Asbury Park. Not a foodie Mecca,” he says. “I think a lot of the more sentimental aspects of the show had not so much to do with food or certainly not much to do with fine dining. I go back to a burger joint that my dad used to take me to that I still visit at least a few times a year, found a renegade cheese maker living out in the wilds of Jersey making really good cheese. You know, the cuisine of my youth was nothing special.”
Anthony Bourdain is and has been a professional chef and writer for more than three decades, and his point of view will always reflect that experience. But in NO RESERVATIONS this anti-celebrity chef is out of the kitchen … on the road … no holds barred.

Discover some of the world’s best food without even leaving your home in NO RESERVATIONS.
Sunday 10 December at 8.30pm on PRIME