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Being a vegan is a first-world phenomenon, completely self-indulgent.

Anthony Bourdain

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Anthony Bourdain
Age: 61 †
Born: 1956
Born: June 25
Died: 2018
Died: June 8
Chef
Cook
Essayist
Journalist
Novelist
Television Presenter
Television Producer
Traveler
Writer
New York City
New York
Anthony Michael Bourdain
Tony Bourdain
Tony Michael Bourdain
Anthony M. Bourdain
Tony M. Bourdain
Anthony Michael Tony Bourdain
First
World
Indulgent
Vegan
Phenomenon
Completely
Firsts
Self

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I always entertain the notion that I'm wrong, or that I'll have to revise my opinion. Most of the time that feels good sometimes it really hurts and is embarrassing.
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I'm really good at sleeping on planes. I mean, I smell jet fuel and I'm out I'm asleep for takeoff.
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People are generally proud of their food. A willingness to eat and drink with people without fear and prejudice... they open up to you in ways that somebody visiting who is driven by a story may not get.
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I try to very hard to avoid a situation where I would be eating cat or dog I've managed to gracefully avoid that. It's hypocritical of me and an arbitrary line, but one that I have managed to avoid crossing.
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If you're training in a combat sport, deliciousness takes a backseat.
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Writing anything is a treason of sorts.
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If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.
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They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don't forget that the Russians - any Russian - can drink you under the table.
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I believe - to the best of my recollection, anyway - that I soon made the classic error of moving from margaritas to actual shots of straight tequila. It does make it easier to meet new people.
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The roots of creativity of cooking are hungry people trying to figure out how to take something that's not particularly fresh or tender and transform it into it something delicious that everyone will love.
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I'm never a reliable narrator, unbiased or objective.
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Unlicensed hooch from a stranger in a parking lot. Good idea? Yes, of course it is.
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Big stuff and little: learning how to order breakfast in a country where I don't speak the language and haven't been before - that's really satisfying to me. I like that.
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I'm certainly dismayed by what I'm seeing now. There's a lot of ugliness of a kind I've never seen in my lifetime, or heard in my lifetime. But, look, I'm a romantic. I'm hopeful.
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In fairness, you know, I'm a big believer in if your kid makes noise in the restaurant you should remove the child immediately.
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I'm a pretty decent writer. It comes easy to me. I don't agonize over sentences. I write like I talk. I try to make them good books.
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Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone. Bad food is fake food, food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives.
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When you're shooting that fast end to end, you wake up in a hotel and you don't know where you are. You're dreaming of Singapore, you wake up in Hong Kong. Or you just lose track. It's one of the reasons I'm staying in hotels that I know I've stayed in before, and they don't look like other hotels.
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Is there a sharper commentary on American culture and the world than The Simpsons?
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Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.
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