Anthony Bourdain doesn't exactly scream executive chef. No white jacket, no puffy hat. He's crass and he lived hard for a lot of years. But make no mistake - Anthony knows food and is willing to eat just about anything... raw eyeballs, sheep testicles, an entire cobra. He's worked in kitchens for nearly 30 years - mainly in New York - and done every job there is, in every place you can imagine.

Ten years ago he put out a memoir about the dark underbelly of the New York restaurant industry, 'Kitchen Confidential.' It became a huge best seller, and Anthony became a "foodie" superstar.

In 2002, he wrote another bestseller - 'A Cook's Tour', which was made into a TV series where he traveled the world looking for the perfect meal. Then he launched another TV show 'Anthony Bourdain: No Reservations', which won an Emmy award.

Along the way, Anthony got divorced, remarried, kicked drugs, quit smoking, and became a Dad. Now, he's got a new book called 'Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook'. It's a sequel to 'Kitchen Confidential' - the one that started it all.