Anthony Bourdain Quotes
Top 100 wise famous quotes and sayings by Anthony Bourdain
Anthony Bourdain Famous Quotes & Sayings
Discover top inspirational quotes from Anthony Bourdain on Wise Famous Quotes.
No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American.
I, personally, think there is a really danger of taking food too seriously. Food should be part of the bigger picture.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
In that sense, what a great way to live, if you could always do things that interest you, and do them with people who interest you.
I think people lose sight of the fact that chefs should be ultimately in the pleasure business, not in the look-at-me business.
Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me ...
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
In too much of the West, everyone wants the guarantee of safety, and never having to make any decisions.
Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.
When I cook, I generally stick with what I know, what I'm comfortable with, and what I feel I've paid my dues learning, and am good at.
That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.
Line cooking done well is a beautiful thing to watch. It's a high-speed collaboration resembling, at its best, ballet or modern dance.
Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.
I'm at my most productive before I even have my first cup of coffee. I only get slower and stupider as the day progresses.
I could do one show after another in China for the rest of my life and still die ignorant. There's a lot of places left to go.
I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
He doesn't yearn for a better, different life than the one he has - because he knows he's got a home in this one.
I think that if all kids aspire to reach a point where they could feed themselves and a few of their friends, this would be good for the world surely.
I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
The menu selections for my brother and me expanded somewhat, to include steak-frites and steak hache (hamburger).
I'm really good at sleeping on planes. I mean, I smell jet fuel and I'm out; I'm asleep for takeoff.
I'm not afraid to look like a big, hairy, smelly, foreign devil in Tokyo, though I do my best not to, I really do.
There is no other place on earth even remotely like New Orleans. Don't even try to compare it to anywhere else.
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
I learned a long time ago that trying to micromanage the perfect vacation is always a disaster. That leads to terrible times.
Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
If you go to working class, and working poor areas of America, the food sources that are relegated to them are generally limited to unhealthy ones.
I just do the best I can and write something interesting, to tell stories in an interesting way and move forward from there.
The Congo was the most difficult shoot of my life but was also maybe the greatest adventure of my life.
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.
When dealing with complex transportation issues, the best thing to do is pull up with a cold beer and let somebody else figure it out.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
I don't like to see animals in pain. That was very uncomfortable to me. I don't like factory farming. I'm not an advocate for the meat industry.
It was a protein rush to the cortex, a clean, three-ingredient high, eaten with the hands. Could anything be better than that? As
I believe I should be able to treat my hamburger like food, not like infectious fucking medical waste.
Turning your nose up at a genuine and sincere gesture of hospitality is no way to travel or to make friends around the world.