I've also seen confidence ruin an entire meal. As mentioned, it just takes a little too much and suddenly we're choking on the cook's ego rather than being nourished by their generosity. The difference between the aforementioned boldness and this bravado is a subtle and difficult line to navigate (see photo above.) It takes a fair amount of mettle to be a brilliant cook (or anything for that matter) but it also takes a few drops of humility, too.
The problem with confidence is that it can fool us into forgetting to be teachable. By that I mean we lose the capacity to be open to possibilities beyond the reach of our own ideas. Confidence can diminish rather than stretch our abilities when we assume that we know it all, that we've got it figured out. And it can lead to some dangerous situations when it overrides commonsense.
But basically a dose of confidence is a good thing, especially when won the hard way: though lots and lots of experience and constant practice. Add in a little generosity and a fair amount of curiosity and you've on your way to becoming a great cook.
And what about the sassy Mr. Bourdain? He may wobble along the fine line between confident and cocky, but in the end I don't think I'd kick him out of my kitchen for making a few messes. Something tells me in his case it would be totally worth it.
Related: Weekend Meditation: Angry Kitchen
(Image: Anthony Bourdain)