How is Anthony Bourdain's experience of food different from that of other service industry workers?

Introduction

The three writers Anthony Bourdain's, Barbara Garson and Barbara Ehrenreich are considered as individuals who respect the business of food industry as an opportunity and fast growing industry. Barbara Ehrenreich's article shared her experiences testing her will to survive in a lower income society. She immersed herself into the everyday life experiences and hardships of this social economic class. Anthony Bourdain's article gives insight on his love for the restaurant business and the adventures he encounters. His love for food comes through in the article taking the reader from the early stage of his career to the esteem of being a culinary hero. (Bourdain, Pg. # 248-249)

Barbara Garson's article was not only based on technology's transformation of the everyday office but also on how the automation and process has changed the type of worker needed to get the job done. In numerous interviews Garson's shed much about the personalities and attitudes of employees at McDonald's. (Garson, Pg. # 145-146)

Discussion and Analyses

Many comparisons can be made between the three “cooking” authors as they all have different modes of writing and also have different preferences which affect their themes in writing. In this article we have judged them in reference of attributes which are creative, self-gratitude, willingness to work and qualifications of the chefs. In general Barbara Garson writes for the people who love their job, require flexibility of working hours and money, Barbara Ehrenreich researches on low-wage employees and jobs as a way of life, while Anthony Bourdain loves the restaurant business and is quite passionate about it.

Creativity

Barbara Garson follows the bookish writing procedures, uses buzzers to indicate next steps. She has her own view that working in fast food outlets doesn't requires brain but just cooking skills to work fast and have chance for a little variation. You are not allowed to have individual interpretation of the scenario but the process is engineered as well as fully mechanical. (Garson, Pg. # 145-146)

Barbara Ehrenreich talks of the controlled environment provided for the chefs and interprets that they are only there for making money. (Ehrenreich, Pg. # 432-433)

While in view of Bourdain he finds joy in making good food, both at personnel and professional level. Bourdain considers cooking as fun and believes with work dedication a chef can easily cook tasty food. He has his view that good eating ...