CNN&Time

Body of Evidence; Goldberg; Kitchen Confidential

THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.

ANNOUNCER: Tonight, "Body of Evidence": A young mother, a trail of blood, and a murder case gone cold.

(BEGIN VIDEO CLIP)

CAROL GREGORY, SISTER OF DIANE GREGORY: We live that nightmare. Every August 29, my family must be together because we're afraid to be apart from one another.

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ANNOUNCER: For 20 years, the Gregory family has wondered how a killer could just walk away.

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GRETA VAN SUSTEREN, CNN CORRESPONDENT: Why wasn't he arrested in 1979?

ROBERT KELLY, EXECUTIVE OFFICER, DETECTIVE DIVISION, MT. VERNON, NEW YORK: He did provide an alibi to his whereabouts.

(END VIDEOTAPE)

ANNOUNCER: New science points to an old suspect. Will justice be served?

"Goldberg": One man, one name, one outrageous world. Goldberg has put the smack down on pro wrestling. But would you believe this muscle-bound conqueror almost didn't step into the ring?

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BILL GOLDBERG, PROFESSIONAL WRESTLER: I swear to you it was the furthest thing from my mind. I never in a trillion years would think that I would have become a professional wrestler.

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ANNOUNCER: But now that he's a champ, how far will Goldberg go to stay on top?

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VINCE RUSSO, WRITER-DIRECTOR, WORLD CHAMPIONSHIP WRESTLING: All they care about is they want to see Bill Goldberg kick somebody's ass.

(END VIDEO CLIP)

ANNOUNCER: "Kitchen Confidential":

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ANTHONY BOURDAIN, HEAD CHEF, LES HALLES: You're going to go follow my honey over to table one.

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ANNOUNCER: Cooking is his line.

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BOURDAIN: Take this to the bar if you would be so kind.

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ANNOUNCER: But Anthony Bourdain's specialties may be chaos and controversy.

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BOURDAIN: I've worked in places where cooks would hold up a particularly stinky, ugly looking piece of meat and say, what do I do with this, chef? And the chef would say, save for well done.

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ANNOUNCER: Dishing the dirt on dining out. The culinary world finds one of its own holding a poison pen.

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CLARK WOLFE, RESTAURANT CONSULTANT: all I care about is can he cook? And based on what I've heard and what I can tell and what he's said in his own book, not well enough for me to eat his food.

(END VIDEO CLIP)

ANNOUNCER: Behind the scenes of America's restaurants.

CNN & TIME with Jeff Greenfield and Bernard Shaw.

BERNARD SHAW, CO-HOST: Good evening. A convicted killer sentenced to die is suddenly exonerated. His salvation, DNA profiling, scientific proof that he was not the murderer.

It is the kind of story that convinced Illinois Governor George Ryan to suspend all executions in his state, that's persuaded conservatives like Pat Robertson and George Will to rethink their pro- death penalty beliefs.

But there is another often-ignored part of this story. DNA is not only used to get people off, but to put them away.

JEFF GREENFIELD, CO-HOST: Just as fingerprinting forever changed crime fighting a century ago, DNA testing is revolutionizing police work today.

In a number of states, including New York, those convicted of violent crimes must submit DNA samples. Those samples are placed into statewide databases that form a genetic catalog of offenders. It's a tool that's helping to rewrite criminal history by turning cold cases warm again.

Here's Greta Van Susteren.

(BEGIN VIDEOTAPE)

GREGORY: We live that nightmare every August 29. My family must be together because we are afraid to be apart from one another. And this has been 21 years.

VAN SUSTEREN (voice-over): More than two decades after Carol Gregory's sister Diane was murdered, her killer has never been brought to justice.

GREGORY: It's like you relive it every day. There are time that if I hear someone crying or someone calling for help, they may be just kidding around. But I freeze because I know my sister cried out for help.

VAN SUSTEREN: Raised by their single mother in a suburb of New York City, the sisters were always close.

GREGORY: My mom used to dress us alike all the time. We were only a year apart, less than a year apart. And everyone thought we were twins.

Her high school graduation. She loved people. She was a people person.

This is a picture of Diane when she was about 10. She loved kids. She probably would have had 10 kids.

A picture of Diane holding Lakeisha (ph) at her birthday party. I remember when she gave birth to her daughter. It was probably the greatest day in her life.

VAN SUSTEREN: Then, two years later, in August of 1979, police arrived one morning at Carol's office.

GREGORY: I was working. And a friend of mine came to my job with a detective and called me outside, said, "I'm sorry, I have some bad news for you."

VAN SUSTEREN: Twenty-two-year-old Diane had been stabbed to death in her fourth-floor apartment in Mt. Vernon, New York. According to police reports, neighbors had seen Diane come in around 2:00 a.m. They heard loud music in the apartment and later saw someone come to her door.

Police found no murder weapon, no signs of forced entry. But they did find signs of a struggle.

(on camera): Did you ever hear the detectives say they might have a suspect in the murder back 20 years ago?

GREGORY: Yes. We did hear that there was a suspect and that they would get back to us. And we never heard from them again.

VAN SUSTEREN: Did you call them?

GREGORY: We did. They were working on it. And that's all -- we never really had any solid answers.

VAN SUSTEREN (voice-over): Carol says that within weeks of the murder, the police stopped calling. She and her mother Pauline (ph) took custody of Diane's two-year-old daughter Lakeisha and focused their energy, creating a stable life for her.

But the family never stopped thinking about Diane. Who had killed her, and why?

(on camera): Is there any way time makes it better?

GREGORY: Greta, life does go on. But you'll never, ever forget someone that you love and that you lost, especially in a tragic death like that.

VAN SUSTEREN: Did you ever think the killer of your sister would be found?

GREGORY: I knew that we would find out. I didn't know when. But it was a prayer that my family has kept going. And we believe. We had that faith. It was just something that I truly, truly believed.

This is our Christmas picture.

VAN SUSTEREN (voice-over): But as the twentieth anniversary of her sister's death approached, Carol saw a new possibility that her sister's murderer might be found.

GREGORY: The advancements that they have with this DNA technology, with all of this going on, why can't they solve my sister's case? Can you ask someone to reopen it, to look into it and see if there's anything that could be done?

VAN SUSTEREN: Through a childhood friend, a city councilman in Mt. Vernon, she contacted the police and asked them to reopen Diane's case.

(on camera): Twenty years seems like an awful long time to wait for the police to act. Do you think that they had ignored your sister's cause? GREGORY: Yes. We figured with all the cases that's come up, new cases, it was just probably cold. And it just wasn't going to get done, at least by them.

VAN SUSTEREN (voice-over): Captain Robert Kelly heads up the homicide unit in Mt. Vernon, where Diane's murder was one of 49 cold case files. After speaking with Carol Gregory, the department decided to reopen the case.

As he read through the original reports, Kelly discovered that there was a suspect in 1979, an acquaintance of Diane's named Walter Gill.

(on camera): Why was Walter Gill a possible suspect?

KELLY: That was a consequence of interviews that were covered, and people who spoke with Walter Gill, and statements that he had made to them during that time relating to the death of Diane Gregory.

VAN SUSTEREN: Why wasn't he arrested in 1979?

KELLY: He did provide an alibi as to his whereabouts.

VAN SUSTEREN (voice-over): When he was brought in for questioning in 1979, Walter Gill was already a career criminal. He had been convicted seven times. But because of his alibi, he was released.

Investigators did have some evidence from the crime scene.

KELLY: There was a blood trail that left the apartment, followed up to the roof of the apartment building, literally down the fire escape. And the trail of blood followed down the sidewalk for approximately a block and a half until the blood trail stopped.

VAN SUSTEREN: Kelly says that even with a blood sample, they would not have been able to make a case at that time.

KELLY: There's blood typing done. But it does not give you the specificity that DNA does. Essentially, it just gives you a larger group of possible suspects.

VAN SUSTEREN: But 20 years later, when Captain Kelly, armed with DNA technology, began the new investigation, he knew the blood samples from Diane's apartment would be crucial. He went deep into the homicide files and began sorting through 20 years of evidence.

(on camera): How big a problem is it with preservation of evidence, especially when you go back 20-plus years?

KELLY: Ordinarily, what we're looking for blood-stained evidence is to be air dried and then placed in paper bags and then placed into evidence in that manner. That wasn't done in this particular case. However, the evidence survived 20 years. And the DNA was able to be successfully extrapolated. VAN SUSTEREN (voice-over): With the blood evidence safely in hand, all Captain Kelly needed was a suspect. It was time to find Walter Gill.

Investigators ran Gill's name through the police information database. Within minutes, they discovered that the man who had been a suspect in 1979 was already in a New York state jail serving a 10- to 20-year sentence for armed robbery.

Not only that, Walter Gill's DNA sample was already on file. New York, like every other state, requires violent felons to submit a blood sample to be included in the state's central DNA database.

GOV. GEORGE PATAKI (R-NY): More than 20 years ago, the horrendous murder in the city of Mt. Vernon tore apart the Gregory family.

VAN SUSTEREN: Last December, New York Governor George Pataki expanded the law to also include certain nonviolent felons. And he hopes to expand it even further.

PATAKI: I have legislation pending now in Albany where we're trying to make sure that everyone convicted of a felony and those convicted of serious misdemeanors have to give DNA samples as well.

Norman Siegal (ph), director of the New York City Civil Liberties Union, is among those concerned that expanding the DNA database runs the risk of violating personal privacy rights.

NORMAN SIEGAL, DIRECTOR, NEW YORK CITY CIVIL LIBERTIES UNION: DNA will give the government our genetic makeup. It will let them know our physical characteristics, and perhaps even our emotional characteristics.

VAN SUSTEREN: New York's newly expanded law added 107 offenses to the database. For the first time, it included robbery convictions like Walter Gills. And because the law was retroactive, Gill, who was convicted in 1994, had to submit a DNA sample.

KELLY: In January of 2000, Walter Gill, who wasn't in the New York state prison, was required to submit a blood sample to be put into that database. And about the same time, the Gregory family made inquiries to the case.

VAN SUSTEREN: The state lab compared the DNA of the blood sample from Diane's apartment with Walter Gill's DNA sample submitted in January. Police say it came back a match.

(on camera): How strong was the DNA connection between Walter Gill and that homicide?

KELLY: It was extraordinarily strong. I mean, essentially, he was the only person statistically in the entire world who could have committed that crime.

VAN SUSTEREN (voice-over): Captain Kelly's detectives headed north to the Clinton Correctional Facility where Gill was being held.

(on camera): What was his initial response when the detectives sat down with him?

KELLY: He indicated -- one of his first responses was that he had premonitions that in fact we would be coming there.

VAN SUSTEREN: What about his alibi in 1979? How credible was it?

KELLY: Part of his alibi was in fact corroborated. However, the period of time when the homicide occurred and the time that he offered his alibi was blurred on his part.

VAN SUSTEREN (voice-over): Captain Kelly says that with his alibi crumbling and DNA evidence stacked against him, Gill confessed to killing Diane Gregory.

KELLY: He indicated that he was sorry that he had done this to Diane and certainly the effects that it had on her family as well.

VAN SUSTEREN: On March 13 of this year, Gill was charged with second degree murder. Walter Gill and his attorney turned down our request for an interview.

(on camera): What was your reaction when you got that phone call?

GREGORY: A lot of mixed emotions. I felt that we were opening up old wounds. My mother had mixed emotions as well. The first thing she said was, "Thank God. He answered my prayers."

And then she broke down. She cried.

VAN SUSTEREN: When you think of justice, people usually think it's rather swift. In this case, it's been about 20 years. Has there been justice for your sister?

GREGORY: Not yet. When he's sentenced and he's serving the time, then justice will be done.

(END VIDEOTAPE)

GREENFIELD: Despite his confession to the police, Walter Gill has pleaded not guilty to the murder of Diane Gregory.

(COMMERCIAL BREAK)

SHAW: If you think pro wrestlers are all insensitive hulks, you haven't met Bill Goldberg.

(BEGIN VIDEO CLIP)

GOLDBERG: And then they had me do the whole antithesis of what Goldberg was really all about. They had me go up, go out there, and beat up a cancer survivor. Give me some, man. I like it. I like it.

(END VIDEO CLIP)

SHAW: A conscience and moves. In the soap opera world of professional wrestling, Goldberg is what you might call an enigma.

(BEGIN VIDEO CLIP)

RUSSO: Look at Hulk Hogan. It took him 15, 20 years to build a name for himself, whereas Bill Goldberg, it took all of three months.

(END VIDEO CLIP)

SHAW: A champ's rough and tumble road to overnight success ahead on CNN & TIME.

ANNOUNCER: But next, the USS Cole. What have investigators learned? And who are they looking for?

(BEGIN VIDEO CLIP)

ELAINE SHANNON, "TIME" CORRESPONDENT: Everybody is looking at the bin Laden tape and saying, "Well, this was a warning." Maybe it was. And maybe U.S. intelligence services should have known more.

(END VIDEO CLIP)

ANNOUNCER: When CNN & TIME continues.

(COMMERCIAL BREAK)

SHAW: When FBI Director Louis Freeh toured the USS Cole late last week, he used two words to describe what he saw: "catastrophic damage." As for who did it, Freeh is not talking. But others are. The anatomy of an investigation in tonight's "Dispatches."

(BEGIN VIDEO CLIP)

SHANNON: Everybody wants to know who did it, not only to bring justice to those who committed murder, but because these are people with the skills and probably the money and the wherewithal to do it again. The real way this case is going to be solved is not through the physical forensics, although that may help, but through plain old- fashioned shoe leather.

The FBI is going to want to try to interview people who were all around that port. The Yemenis are talking about a group of four or five individuals. They say they have witnesses who saw some of them.

LOUIS FREEH, FBI DIRECTOR: I complimented the president and the Yemeni authorities for the very good investigative work they have done.

SHANNON: I don't think the FBI has had much if any access to a lot of these people directly. And if that's so, that's very discouraging because the FBI will want to ask its own questions.

The prime suspect, or one of the prime suspects, would be Osama bin Laden. The problem at this point with this investigation is that they don't have any leads pointing directly at him, although there are certain things about the M-O that are consistent with people who are inspired by him. They may never be able to say he in fact gave the orders to do this.

The two guys on the boat may have been zealots. And they may have been dedicated. But they're not the brains of this operation.

The experienced terrorism investigators with whom I talk regularly and with whom I've talked a lot this week all feel that this must be some kind of international group, that this was too sophisticated and required too many people, too much logistics. This was too good a bomb to have been perpetrated by a local group.

All you have to do is go to the web, get the State Department's annual reports on international terrorism and put in keyword Yemen. And you'll read about the number of terrorist groups who are said to be in and around there.

There's always an amazing amount of luck involving these investigations. And also, some of these groups are not that professional. They're good at what they do in terms of making a big bang.

But sometimes they are pretty sloppy about leaving documents and leaving prints and leaving fragments of things behind. And so that may help. I mean, they're not totally, totally professional.

(END VIDEO CLIP)

ANNOUNCER: For more on the investigation of the attack on the USS Cole, read "Time" magazine this week.

Next, he wanted to conquer pro football. He wound up body slamming pro wrestling.

(BEGIN VIDEOTAPE)

ART HARRIS, CNN CORRESPONDENT: So you do have a temper.

GOLDBERG: Yeah, that's an understatement.

(END VIDEOTAPE)

ANNOUNCER: Out of the ring and behind the scenes, the many faces of the man simply known as Goldberg when CNN & TIME continues.

(COMMERCIAL BREAK)

SHAW: It is the theater of the absurd, a make believe world of behemoths, sucker punches, and shouting matches. And America would not have it any other way. To use the parlance of the ring, pro wrestling has put the smack down on our pop culture. And that is thanks in no small part to the man you are about to meet. With that story, here's Art Harris.

(BEGIN VIDEOTAPE)

HARRIS (voice-over): At six-foot-four and 285 pounds, Bill Goldberg is a superstar in a half-billion-dollar industry that delivers the highest ratings on cable TV, professional wrestling. And World Championship Wrestling is counting on him in its uphill ratings grudge match against a rival show.

For WCW, Goldberg helps deliver millions of fans with his two signature moves.

(BEGIN VIDEO CLIP)

UNIDENTIFIED MALE: Fear the spear.

(END VIDEO CLIP)

HARRIS: The spear.

(BEGIN VIDEO CLIP)

UNIDENTIFIED MALE: Here's step one.

(END VIDEO CLIP)

HARRIS: And the jackhammer. Moves that have made him a real- life action hero.

GOLDBERG: It's entertainment. And it's choreographed. And it's a dance out there.

But to be believable and to throw that one shadow of doubt in those people's minds, you have to border that line sometimes.

(BEGIN VIDEO CLIP)

UNIDENTIFIED MALE: But what about Monday on Nitro?

(END VIDEO CLIP)

HARRIS: Sometimes he crosses that line. In one stunt, Goldberg was supposed to break limousine windows with one punch. One did break. That made him angry. So he hit it again.

GOLDBERG: I wanted all that blood to come out. I wanted to show everybody how made I was and what I'd go through just to get my point across.

HARRIS: That time his anger cost him 200 stitches, 10 pints of blood, and almost his arm.

Vince Russo is a writer-director for WCW. He says fans love Goldberg because his anger seems so real. RUSSO: Bill Goldberg has a natural intensity that makes him a star. And you either have that or you don't. He has it.

HARRIS: He grew up in Tulsa, Oklahoma. His father was a doctor, his mother a concert violinist. There was little in Goldberg's traditional Jewish upbringing to predict a life in the ring.

When he was 13, his parents told him they were getting divorced.

ETHEL GOLDBERG, MOTHER OF BILL GOLDBERG: The first night I sat down and talked to Bill, he went into my bathroom and kicked the wall in.

GOLDBERG: I was horrible. It was a really crappy part of my life. I'm sure that has a little bit to do with the person I am right now at times too.

HARRIS (on camera): The anger?

GOLDBERG: Yeah. I would have to say so.

HARRIS (voice-over): Goldberg channeled his anger into football. In high school, he made all state, then went on to play college ball for the Georgia Bulldogs.

GOLDBERG: A lot of guys I can guarantee you weren't real happy to see me looking across the line from them. And those are thing that I feel very happy about.

HARRIS: Just shy of graduation, he was drafted into the NFL. He played for the Rams, then the Atlanta Falcons.

GOLDBERG: I wasn't the best by any stretch of the imagination. I was very fortunate to make it where I was.

You know, I fulfilled a dream of mine. I made it to the NFL.

HARRIS: But his dream was cut short by injuries. Frustrated and unemployed, he didn't know what to do next.

At the gym, friends said he should try their line of work, professional wrestling.

GOLDBERG: I swear to you it was the furthest thing from my mind. I never in a trillion years would think that I would have become a professional wrestler. Never.

You know why? Because I was a legitimate athlete. I was a legitimate hard-nosed, big rough and tough football player. Why the hell would I go on TV and fake beating the hell out of somebody and wear a Greg Louganis Speedo at the same time?

HARRIS (on camera): OK, so what was the turning point that convinced you?

GOLDBERG: The turning point was my accountant called me up and said, get off your ass and go make some money or you're going to be broke.

VINCE RUSSO, DIRECTOR, WCW: Right there, Bill Goldberg did not get into the wrestling business because he loved it, he got into it because it was a business and he saw it as an opportunity.

HARRIS (voice-over): In the summer of 1997, Goldberg signed up to be a pro wrestler.

GOLDBERG: God, my mom said, you're going to be a what? And my dad -- I think it was just dead silence.

UNIDENTIFIED FEMALE: And I said, Bill, is it an honest living? He said, it sure is. And I said, go for it.

UNIDENTIFIED MALE: Go, go, go, go, go! Back!

HARRIS: Before Goldberg was allowed on television, he had to go back to school: WCW wrestling school.

B. GOLDBERG: I wasn't a wrestler in high school. I -- but I did my homework, I bought thousands of hours worth of tapes, martial arts tapes, old wrestling tapes. I wanted an advantage. I couldn't go in there as just a big football player who was athletic.

(BEGIN VIDEO CLIP)

TONY SCHIAVONE, WCW COMMENTATOR: A man we know absolutely nothing about.

(END VIDEO CLIP)

HARRIS: From his first match, the crowd was his.

(BEGIN VIDEO CLIP)

CROWD: Goldberg! Goldberg! Goldberg!

(END VIDEO CLIP)

HARRIS: All the writers had to do was let him keep winning.

RUSSO: He went on a winning streak that was like about 170-0, just killing people. Look at Hulk Hogan, it took him 15, 20 years, you know, to build a name for himself, whereas Bill Goldberg, it took all of three months. So whereas Hulk Hogan was a legend, Bill Goldberg was now a phenom.

HARRIS: Such a phenomenon, the writers had to let Goldberg dethrone the champion: Hulk Hogan, his childhood hero. And so, it was scripted.

(BEGIN VIDEO CLIP)

SCHIAVONE: 1, 2, 3!

(END VIDEO CLIP) HARRIS: Soon, Goldberg became one of WCW's highest-paid wrestlers. He could now afford two homes, one on each coast, and a fleet of hot cars. And he has a girlfriend, Lisa Schecter (ph), a former dancer he met at a club in Atlanta.

LISA SCHECTER, GOLDBERG'S GIRLFRIEND: I would see him at every single club, and I'd leave the club and go to another club, and he'd be right there behind me. He pursued me, yes, I think because I didn't want anything to do with him and he couldn't figure that out.

HARRIS: They've been together eight years.

(on camera): No ring yet?

SCHECTER: Oh, right -- you would have to ask that question right as he walks in. A ring? What's that? You know, I'm not sure that I'm quite ready for marriage, I enjoy having my own house...

B. GOLDBERG: Good.

SCHECTER: ... and my own independence. I'm going to make you buy me a ring if you don't shut up.

HARRIS (voice-over): And his mother has become one of his biggest fans.

UNIDENTIFIED FEMALE: Somebody made the comment, oh, her son is nothing but a wrestler, and they didn't know me, they didn't know my son. Bill isn't a nice Jewish doctor, Bill is a nice Jewish wrestler.

B. GOLDBERG: Give me some, man. I liked it.

Come on, let's go to the ring.

HARRIS: Goldberg has worked hard to cultivate a good-guy image both in and out of the ring.

UNIDENTIFIED MALE: I was there when you won the championship.

B. GOLDBERG: There you go.

I'd always sit out and sign autographs for everybody, and I'd always take time for the kids, always.

You got it, man.

UNIDENTIFIED FEMALE: This is the Bill I want other people to know.

RUSSO: I have two sons at home that attend -- and 13 years old -- you know, Bill Goldberg loves kids, Bill Goldberg loves the fans, Bill Goldberg goes to hospitals. You know what? They don't care. All they care about is they want to see Bill Goldberg kick somebody's ass.

HARRIS: For the last three years, he's done it as the good guy. But now, WCW is a ratings and revenue slump in its fight against the top-rated World Wrestling Federation. There is even talk of possibly selling WCW, though officials won't confirm it. Director Vince Russo is willing to try anything, even sending Goldberg's good guy character to rewrite.

RUSSO: Nice guys finish last, there is truth to that. What this company needed to do was it needed to make Bill Goldberg a bad guy.

B. GOLDBERG: I wasn't too happy about it, no question. And then they had me do the total antithesis of what Goldberg was really all about, had me go up -- go out there and beat up a cancer survivor.

RUSSO: The reality is in TV today, there is a sick society out there, and if you don't give it to them, guess what? They're not going to watch your program, they're not going to watch Bill Goldberg, WCW will be out of business.

UNIDENTIFIED MALE: Bill will be doing this, and all of a sudden...

HARRIS: Every week, Russo and his writers meet to crank out the most outrageous plots for characters like Goldberg.

(BEGIN VIDEO CLIP)

SCHIAVONE: They're going to make Goldberg watch whatever they're going to do.

(END VIDEO CLIP)

HARRIS: Like getting even with a rival named Steiner, who kidnapped his make-believe girlfriend and left Goldberg handcuffed to the ring. So the writers plotted Goldberg's revenge.

RUSSO: Cover Goldberg, he's got to kill somebody -- think of how we went off the air. Goldberg is going to get Steiner, he's in the bathroom bleaching his air, bleaching the moustache and shaving, here comes (EXPLETIVE DELETED) Goldberg, opens up his mouth, takes the (EXPLETIVE DELETED) Clorox and pours it down Steiner's mouth.

UNIDENTIFIED MALE: It's not Clorox. You don't use Clorox when you bleach your (EXPLETIVE DELETED) hair.

RUSSO: It's bleach.

UNIDENTIFIED MALE: It's peroxide.

UNIDENTIFIED MALE: You'll find something -- you'll come up with something to put in there.

RUSSO: Right.

UNIDENTIFIED MALE: We'll get something we can pour in there.

RUSSO: Steiner is poisoned.

UNIDENTIFIED MALE: We'll bleach his teeth.

RUSSO: He's rushed to the (EXPLETIVE DELETED) hospital.

Now I go out to the ring, Goldberg comes out...

(BEGIN VIDEO CLIP)

RUSSO: You cannot lay one finger on me.

(END VIDEO CLIP)

RUSSO: Goldberg can't touch me, so let him come out...

UNIDENTIFIED MALE: Why can't he touch you?

RUSSO: I breached his contract, remember?

(BEGIN VIDEO CLIP)

RUSSO: Vito, take out this piece of garbage.

(END VIDEO CLIP)

RUSSO: Vito taps me on the shoulder, I turn around...

HARRIS: With a little help from a friend, Goldberg did get even, with Russo.

(BEGIN VIDEO CLIP)

B. GOLDBERG: Take out the garbage.

(END VIDEO CLIP)

HARRIS: His work was done for that night's episode of the ongoing soap opera. Only the writers know what will happen next.

(END VIDEOTAPE)

SHAW: Goldberg's destiny in the ring may be up to the writers, but he scripts his own private life. Goldberg refuses to wrestle on Jewish holidays, and contributes to Jewish charities. For his work, the Jewish National Fund is honoring Goldberg with its Tree of Life award.

We'll be back in a moment.

ANNOUNCER: Coming up, cooking and chaos, a streetwise chef dishes up a searing look at the culinary world.

(BEGIN VIDEO CLIP)

BOURDAIN: I looked across the line and saw these guys, they looked like, you know, pirate rock 'n' roller cowboys, they -- you know, they drank everything in sight, they stole everything in sight, they had, you know, these incredibly freakish social lives. I want to bear your children.

(END VIDEO CLIP)

ANNOUNCER: As CNN & TIME continues.

(COMMERCIAL BREAK)

GREENFIELD: Going out for a drink, a snack or a dinner? So many of us do that it's become a billion-dollar-a-day American industry employing fully 8 percent of the work force. But we're not just talking about quantity. The American appetite has grown far beyond its meat-and-potato past, and top chefs have reached the celebrity status once reserved for movie stars.

But glamour does not guarantee success. This is a highly competitive business, so much so that opening up a restaurant in 1997 was just as risky as becoming a crop farmer. The last thing people in the restaurant industry want to here about is a book that lifts the lid on some of the saucier secrets of their trade. But that is exactly what one man has done.

(BEGIN VIDEOTAPE)

(voice-over): It's Friday night at Brasserie Les Halles in Gramercy Park, one of New York's culinary hot zones. This evening, about 150 customers will be fed and watered from about 5 p.m. until midnight, when the kitchen closes.

ANTHONY BOURDAIN, CHEF: I want to bear your children.

GREENFIELD: With 40 orders up, there's not much time for etiquette.

BOURDAIN: Rapido, rapido, rapido, come on. I want to smell hair burn.

GREENFIELD: In fact, however elegant and stately the dining room may be, a restaurant kitchen can often look more like a Pier 6 brawl, with language as purple as a ripe eggplant.

BOURDAIN: What are we talking about? (EXPLETIVE DELETED) Elvis here? Come on.

GREENFIELD: And at the center of this barely controlled chaos is Anthony Bourdain. A graduate of the prestigious Culinary Institute of America, he has spent decades in the kitchens of New York, some well known, some best forgotten.

Now, as an executive chef, he's part business man, part drill instructor and part cook.

BOURDAIN: It's like being an air-traffic controller and a conductor of an orchestra at the same time.

The worst thing that can happen is stuff comes back, I get mad, everybody loses their pace, they lose their rhythm, the choreography goes down. Everybody gets mental. You look up here, you see all of these tickets, and all of this stuff will no longer be in English. It will be Sanskrit, it will be Cuneiform, it will be something completely incomprehensible.

GREENFIELD: Bourdain has also gained attention as a writer. He has penned two kitchen-oriented murder mysteries that have been published in several languages. But it is his latest book, "Kitchen Confidential," that has turned him into a media magnet. It's a combination kitchengoer's survival guide and behind-the-scenes memoir of life in the culinary world. It's become an instant best seller, and the movie rights have already been snatched up by Hollywood.

BOURDAIN: I wanted to give the reader the sense of what it really feels like to work every day in a bust restaurant, you know, how it really smells, what it sounds like, the kind of patter that we speak in the kitchen.

In the book, Bourdain takes his readers through a life of 15-hour days and seven-day weeks. On his day off, he's gone across the East River in search of the perfect fish.

BOURDAIN: Oh, man, that's good.

GREENFIELD: But "Kitchen Confidential" is no cookbook. Instead, it's what Bourdain reveals about what goes on behind the kitchen doors and about the wild excesses that have marked his own life that have kicked up a storm in the competitive and sometimes nasty culinary world.

(on camera): One reviewer in London listed you along with Benedict Arnold and Alger Hiss. I guess you betrayed the craft. Have your colleagues suggested that to you, you have betrayed the craft by giving away secrets describing the world as it is inside a kitchen?

BOURDAIN: I'm sure there must be people angry at me somewhere, but I've had nothing but really, really positive reaction from chefs and cooks.

WOLFE: The guy's a charming jerk. That's the bottom line. And all I care about is can he cook? And based on what I've heard and what I can tell and what he's said in his own book, not well enough for me to eat his food.

GREENFIELD (voice-over): Clark Wolfe is a restaurant consultant and food critic for "Forbes" magazine.

(on camera): Let me just ask this in the clumsiest way I know how. Do you have a problem with either that intention or with what he has said and done in the book?

WOLFE: You know, I love the idea that Americans are so interested in kitchens that they want this kind of spit-and-tell book about cooking and about restaurants. You know, Jackie Collins has some truth to her, but it's a better read than it is a book. So I'm not saying that I necessarily agree with much of anything he says, even though he does touch on some realities.

GREENFIELD (voice-over): Many of the scenes described by Bourdain in "Kitchen Confidential" are not pretty. In it, he confirms many of our worst suspicions, from recycled bread baskets to knife fights in the kitchen.

Readers who are squeamish or picky eaters may be shocked at some of the practices and antics that Bourdain describes as commonplace, even in some of the finest kitchens.

(on camera): I know you didn't set out to do a consumer -- one of those restaurant watches, but you did tell us some things that certainly lay people didn't know. I mean, I've always liked seafood omelets, but I ain't ever ordering them again after reading your book.

BOURDAIN: Well, you have to ask yourself, you know, why are they putting scallops or shrimp in an omelet. They's be much better grilled or sauteed as an entree. By the time it hits the omelet, is it the freshest, nicest stuff? You know, you have to think about the market forces and why a chef might be doing something.

GREENFIELD: Never ordering seafood on a Monday, which was like a mantra, I mean, that's the one I'm sure everybody picked up on because it sounds like rule one.

BOURDAIN: You know, fact is that because the market's closed Saturday and Sunday, many, many restaurants and many seafood purveyors who ship the restaurants, you know, they still have fish lest over in their refrigerators. They are, of course, looking to unload it on somebody. And, you know, I'm not saying anybody's getting poisoned on Mondays, but you are less likely to get a fresh piece of fish then.

GREENFIELD: What is your problem with hollandaise sauce?

BOURDAIN: Hollandaise is extremely friendly environment for bacteria. It's one of the first things they teach you in cooking school. It's rich with egg and proteins and -- raw egg, I might add, or just lightly cooked. And it has to be held in order to be used at about blood temperature, which is, of course, an invitation -- another invitation to bacteria.

GREENFIELD: You say don't order meat well done because you're going to get -- I don't know what.

BOURDAIN: Many times in my career, I've worked in places where the cooks would hold up a particularly stinky, ugly looking piece of meat and say, you know, what do I do with this, chef? And the chef would say, save for well done. You know, wait until some joker comes along who wants you to turn it into a, you know, hockey puck.

Well-done steak doesn't hurt me personally, but if I design a special with a piece of fish, for instance, that I'm particularly proud of or some gorgeous fresh venison, it hurts. It actively causes me physical pain. I'll do it, but I won't like it, and I will probably take it out on a waiter. GREENFIELD: Bourdain was born in New Jersey. His father was a record-company executive. His mother is an editor for "The New York Times." His love of food began during a childhood voyage on the Queen Mary to visit relatives in France. That's when he tasted his first vichyssoise.

But it wasn't his love of food that made him want to become a chef, it was the lifestyle. His epiphany occurred when, as a college student, he took a summer job as a dish washer in Provincetown, Massachusetts.

BOURDAIN: I looked across the line and saw these guys. They looked like, you know, pirate rock 'n' roller cowboys. They -- you know, they drank everything in sight, they stole everything in sight, they had, you know, these incredibly freakish social lives. That looked pretty cool to me. That looked good. So I got in the business for all the wrong reasons. You know, the love of food -- that came later.

GREENFIELD (on camera): We have this picture of chefs as -- you know, they work in this kind of rarefied atmosphere, they all have French accents, or Italian accents. It's all extremely dignified, and the scene you describe in the kitchen is sort of a cross between a rock 'n' roll tour and a -- you know, an aircraft carrier in the middle of war.

BOURDAIN: It's what I love about the business. I mean, the insanity, the chaos, the sort of polyglot of characters, the child's dream of being Lee Marvin in "The Dirty Dozen," you know, having all of these people who are completely -- lead chaotic, dysfunctional lives outside of the kitchen -- to have them show up and perform consistently in a very rigid, you know, militaristic-type system, you know, that's really gratifying to me.

PETER HOFFMAN), CHEF & OWNER, SAVOY: I'm offended by a lot of his depiction. It makes me said if people think that that's what the restaurant world is really all about.

GREENFIELD (voice-over): Peter Hoffman (ph) is chef and owner of Savoy, a small, popular restaurant in Greenwich Village. He acknowledges that many of the things that Bourdain describes exist, but...

HOFFMAN: This kitchen and many of the kitchens that I know about and have worked in are not kitchens where people are hiding out from the world, that it's populated by ex-cons and miscreants and misanthropes. This is about people who want to develop a gift.

GREENFIELD: Scott Brien (ph) is one of New York's most talked about chefs. In "Kitchen Confidential," Bourdain praises him as the guy, quote, "who embodies the culinary ideal." Brien says that the kitchen is a high-pressure environment where tempers can flare easily.

SCOTT BRIEN, CHEF: I had two cooks that -- you know, one guy said touch my chalets, I'll stab you. Walk outside the kitchen, I come back, he's got him by the neck. It's very primitive, like football players, they're the ones that are really striving to be the best at their job, you know, competitive.

GREENFIELD: Brien agrees with Bourdain's description of life in the kitchen.

BRIEN: I think some diners are going to be freaked out by the book, especially neurotic New Yorkers might get a little uptight by it, but it's an eye opener and it's true. I mean, it's going to open some eyes.

GREENFIELD: In recent years, Americans have become more open minded, more cosmopolitan when it comes to their eating habits. As a result, chefs like Brien and Bourdain are enjoying what many refer to as a golden age in the restaurant world. But not every food trend that Americans are embracing appeals to these chef's sensibilities.

(on camera): You look upon vegetarians as Visigoths, evil demons -- I mean, I want to read you the phrase from your own book, it's that -- what's the phrase? "The enemy of everything good and decent in the human spirit."

BOURDAIN: I take particular delight in bacon, duck fat, pork fat, you know, sausage, organ meats, this is the good stuff to me. So to ask me to work without it, or to suggest that anyone could, I mean, that's heresy. It's asking me, if I were a painter, to paint in two colors and to ignore all the rest.

GREENFIELD: Don't forget, Hitler was a vegetarian.

BOURDAIN: Believe me, every time we get an order for a vegetarian plate, I remember that fact.

GREENFIELD (voice-over): Tucked away behind some stairs at a midtown subway station is the Siberia Bar, literally a hole in the wall. It's small, dark, and loud -- the perfect after-hours meeting place for kitchen warriors to unwind.

BOURDAIN: Are any of you guys currently evading prosecution?

GREENFIELD: But even here, his restaurant is never far from Bourdain's mind.

BOURDAIN: It's like the one restaurant in my career that's like an eternal money maker, you know. I'm doing everything right, the place is busy, you know, every night. I have really mixed emotions about it, you know. I mean, writing is not an honorable profession.

GREENFIELD (on camera): Nobody on his deathbed ever says, I wish I'd spent more time at the office, and yet you've been at this now for more than a quarter of a century and you spend 14 hours a day in what does not strike me as a user-friendly environment, and you're still at it.

BOURDAIN: I'm addicted. I love this mixture of order and chaos, the freedom to behave a certain way, to get the immediate gratification of making people happy with food. I love the sound of cooks talk, of the hiss and spray of the dishwasher, the clatter, the noise. I'm addicted to the adrenalin. It speaks to some dark part of my soul that obviously makes me happy and keeps me -- I don't know whether I want to say sane -- but it, you know -- all is right with the universe.

(END VIDEOTAPE)

GREENFIELD: Though Bourdain gripes that his newfound success is keeping him from his beloved kitchen, that isn't stopping him from embarking on a worldwide tour. With a film crew in tow, Bourdain is setting off on a kind of global quest for exotic foods. Among the delicacies he's expected to sample, monkey brains and fried insects.

Well, that's this edition of CNN & TIME. I'm Jeff Greenfield. Bernie, I'll see you next week.

SHAW: Thanks, Jeff.

Coming up next, "DEMOCRACY IN AMERICA." Tonight, you've heard his views and what he wants to do, but how did Al Gore become Al Gore? Friends, family, and critics with the personal stories of a very public man.

I'm Bernard Shaw. For everyone at CNN & TIME, thanks for joining us.

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