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Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.
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
People
Probably
Open
Talk
Whole
Hyperbole
Mind
Chefs
Way
Fond
Think
Chef
Thinking
Certainly
More quotes by Anthony Bourdain
The Italians seem to have a better attitude with kids and the food is great!
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Look, getting bullied in school and coming home crying in the rain and my mom making me a can of Campbell's Tomato Soup with some oysterettes. It was comfort food that is what food should be.
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The journey is part of the experience - an expression of the seriousness of one's intent. One doesn't take the A train to Mecca.
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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.
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Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.
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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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I'm never a reliable narrator, unbiased or objective.
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Few things are more beautiful to me than a bunch of thuggish, heavily tattooed line cooks moving around each other like ballerinas on a busy Saturday night. Seeing two guys who'd just as soon cut each other's throats in their off hours moving in unison with grace and ease can be as uplifting as any chemical stimulant or organized religion.
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My love of soft, runny cheese - it's impossible to resist.
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There's something not normal about you if you're writing a book about yourself, or about anything. And if you're the kind of person who can deal with being recognized by strangers and if that's tolerable or pleasing to you, and not immediately terrifying, that's not normal either.
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If you get an opportunity to work with David Simon, anybody with good taste would.
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Get up early and go to the local produce markets. In Latin America and Asia, those are usually great places to find delicious food stalls serving cheap, authentic and fresh specialties.
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The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.
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If you've ever hauled a 28-pound two-year-old around New York, you'll find that men fold at the knees a lot quicker than women.
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I wasn't that great a chef, and I don't think I'm that great a writer.
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If anything is good for pounding humility into you permanently, it's the restaurant business.
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It would be an egregious mistake to ever refer to me in the same breath as most of the people I write about.
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Italy is good in the sense that when you bring a child to a restaurant in Italy, they're happy to see it. The waiters will say complimenti and welcome you and dote after the kid. They don't treat you like you just brought in this horrible probably soon-to-be-squealing creature who's going to be difficult.
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You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.
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America's most dangerous export was, is and always will be our fast-food outlets.
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