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I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
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
Way
Promote
Always
Ways
Like
Support
Fact
Facts
Melbourne
Seems
Chefs
Find
Admirable
Really
Chef
More quotes by Anthony Bourdain
In this way, writers are indeed, as Henry Miller suggested, traitors to the human race. We may turn a light on inequity, injustice, and oppression from time to time, but we regularly kill what we love in insidious fashion.
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If people are working only rice and beans for much of their diet, it says something.
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Everything important I learned, I learned as a dishwasher.
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I'd like to make a show with Keith Richards.
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I think as a moral question, restaurant workers should get paid more.
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To the extent I am known, I think I am known as a person who expresses his opinion freely about things - and I was sensitive to the possibility that if I was seen taking money for saying nice things about a product, my comments and choices and opinions would become, understandably, suspect.
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In Italy, kids are taken to restaurants very early, they're welcome there, and they learn how to behave. You don't see a lot of screaming crying kids acting out in a restaurant in Italy. They don't put up with that.
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I love bacon, but I don't think we need it on everything.
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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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Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.
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If you're training in a combat sport, deliciousness takes a backseat.
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I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.
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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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I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer weight of 28 years in the business. I kicked around for 28 years and came out the other end alive and able to form a sentence.
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Doing graphic novels is cool! It's fun! You get to write something, and then see it visually page by page, panel by panel, working with the artist, you get to see it fleshed out.
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Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.
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I'd never done anything useful as far as my writing.
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Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.
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I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
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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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