By JENNIFER MATHEWS
Why Anthony Bourdain Says To Choose Pork Over Chicken At A Restaurant
Anthony Bourdain was a chef and television host who exposed many restaurant industry secrets in his book, "Kitchen Confidential: Adventures in the Culinary Underbelly."
In the book, Bourdain revealed he favored pork over chicken in eateries due to risks of foodborne illness. Chicken must be cooked thoroughly to 165 degrees F to avoid salmonella.
Bourdain also found chicken boring and unexciting for chefs to prepare. He believed it was often included on menus for indecisive customers seeking a safe and familiar option.
Undercooked pork was once linked to trichinosis, a parasitic infection. Per the USDA, this risk has been all but eliminated since 1995, freeing chefs from the need to overcook it.
Despite some cultural and religious objections to pork, Bourdain championed its culinary value since safety improvements have allowed chefs to create tender, flavorful pork dishes.