At Chef Anthony Bourdain's restaurant, Les Halles, jobs are specialized, the rules are rigid, and compliance with the rules is absolutely mandatory.

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In Anthony Bourdain's book "Kitchen Confidential," he describes the kitchen environment at Les Halles, where he worked, as highly specialized with strict rules and a clear hierarchy, emphasizing the importance of compliance and efficiency in professional kitchens.

At Chef Anthony Bourdain's Restaurant, Les Halles, Jobs Are Specialized