Who Cooks? and From our Kitchen to your Table Summary and Analysis

Bourdain explains the makeup of the line cooks working in most kitchens as dysfunctional types, most probably immigrants from Spanish-speaking countries. The role of the line cook, however, is an important job, one requiring loyalty and endurance despite long hours of grueling work. Bourdain explains that line cooking is not about innovation but rather cooking the same dishes every day with the consistency that brings customers back.

Bourdain and many of his colleagues hire people from Latin countries because of their strong work ethic and willingness to work, despite difficult circumstances in contrast to their American counterparts, whom Bourdain considers to be lazy and high maintenance. Bourdain also points out that the talented pool of Latin workers, especially in New York City, is a highly...