Medium Raw: Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook<\/em><\/a>.<\/p>\nAmongst the mostly culinary-centric conversation, Tony was asked about what’s in store for No Reservations.<\/em><\/p>\nI know you’re leaving to film an episode in Paris this afternoon. What are your future plans with No Reservations?<\/strong><\/p>\nThe challenge is always to mix it up and to undermine whatever expectations people had. So we’re just pushing it and pushing it. Moving forward, assuming we continue to make shows beyond this year, we’re looking at shows with a less food-centric, that are barely about food at all. I want to do a show about the Congo.<\/p>\n
Ever notice how dour he always is about the prospect of another season. What’s going over there at The Travel Channel that puts him in such doubt year after year? Or is it just his unyielding disbelief that he basically has the best job in the world, and this couldn’t possibly go on forever?<\/p>\n","protected":false},"excerpt":{"rendered":"
Anthony Bourdain recently sat down with Eater for a two-part interview ahead of the release of his new book, Medium Raw: Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. Amongst the mostly culinary-centric conversation, Tony was asked about what’s in store for No Reservations. I know you’re leaving […]<\/p>\n","protected":false},"author":1,"featured_media":1524,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,2561],"tags":[206,205],"yoast_head":"\n
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![\"\"](\"https:\/\/www.theexpeditioner.com\/wordpress\/wp-content\/uploads\/2009\/03\/bourdain.jpg\" "\\"bourdain\\"")
<\/p>\n