Oct. 14, 2026

ABOUT THIS EPISODE

Would Anthony Bourdain Hate the New Movie 'Tony'?

‘Tony,’ A24's new film, follows a 19-year-old Anthony Bourdain through his first summer in a Provincetown kitchen. It's charming, it's well reviewed, and it might be exactly the kind of tidy origin story Bourdain would have hated.

Today, Eli’s friend and executive chef of Everett's 8800 at Big Sky Resort, Youssif El-Rakabawy, joins Eli to talk about ‘Tony’ and revisit Kitchen Confidential.

We Want to Hear from You!

Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.

EPISODE SPONSORS:

livemomentous.com - code: Blister

RELATED LINKS:

Tony

Roadrunner

Kitchen Confidential

Don't Eat Before Reading This

Get Yourself Covered: BLISTER+

Order our 26/27 Winter Buyer’s Guide

Enter Our Free Weekly Gear Giveaways

TOPICS & TIMES:

First Impressions of Tony (4:22)

Bourdain’s Meaning to Restaurant Culture (11:13)

Kitchen Confidential & Restaurant Realities (21:43)

Bourdain’s Origin Story (37:49)

What the Film Gets Right (58:16)

Comparing Roadrunner and Tony (1:03:21)

Bourdain’s Legacy (1:11:38)
CHECK OUT OUR OTHER PODCASTS:

Business

Leisure

Design

Arts

Entrepreneurship

Crafts

English

United States

Use API to fetch this episode in JSON

IN THIS EPISODE

big idea

kitchen confidential

# anthony bourdain

Edit these tags

TRANSCRIPT 🔗

Are you the producer of this podcast? Add a podcast transcript

Need Audio-to-Text? Transcribe with Listen411 in Just 60 Seconds

SEARCH PAST EPISODES

Search past episodes of CRAFTED.

Embed this search bar to your website

OTHER EPISODES IN THIS PODCAST

Why This Device Could Change the Way You Make Coffee

Aug. 27, 2026

What exactly is ‘pressure-brewed’ coffee? (Hint: it’s not espresso.) Today, Presston founder Korey Dausz joins Simon Stewart to talk about designing and building a coffee maker that uses pressure to make great coffee, in a simple, plastic-free, sustainable way. We Want to Hear from You! Hav…

00:48:15

SAVE

CLIP

Skier & Chef Mark Connell on Great Palates & Cheap Pizza

Sept. 5, 2026

What does it actually mean to have a “great palate”? In this episode of the Vault, originally featured on CRAFTED, Jonathan talked to lifelong skier and PARC Aspen Chef, Mark Connell, about “supertasters,” and why some chefs can detect tiny changes in a dish while still loving Domino’s pizza. Note…

00:10:35

SAVE

CLIP

The James Beard Foundation: Its Origins, Mission, & Current Work w/ JBF Vice President of Impact, Anne McBride

Sept. 9, 2026

If you love great food and great restaurants, then you’re probably familiar with the extremely prestigious James Beard Awards. But there is more to the James Beard Foundation, and today, you’ll learn more about its origins, its mission, its work today, and you’ll get a fantastic history of American…

01:01:41

SAVE

CLIP

Becoming a Master Bladesmith w/ Zack Jonas

Sept. 16, 2026

While most of us use knives every day without thinking much about them, Zack Jonas has spent his life thinking about almost nothing else. And today, the founder of Jonas Blade & Metalworks joins Eli to explain how a former philosophy major became one of just over 100 master bladesmiths in the m…

01:13:22

SAVE

CLIP

Did Accountants Ruin Whiskey? With Leopold Bros founder, Todd Leopold

Sept. 1, 2026

What do rye whiskey, fruit brandy, and vinegar have in common? At one point, they were all made on the same kind of still. Todd Leopold, co-founder and owner of Leopold Bros, has spent years resurrecting that lost production method, including commissioning the first three-chamber still built since …

01:29:59

SAVE

CLIP

Disclaimer: The podcast and artwork embedded on this page are from BLISTER, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.