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I wish I could play bass like Larry Graham or Bootsy Collins. My God, I'd give up just about everything else for that.

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
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Collins
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Graham
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Larry
Bass
Wish
Else
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As you move through this life...you leave marks behind, however small. And in return, life - and travel - leaves marks on you.
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Being a vegan is a first-world phenomenon, completely self-indulgent.
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I just do the best I can and write something interesting, to tell stories in an interesting way and move forward from there.
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I’m always secretly the most pleased when a show just really, really looks good and when my camera guys are really happy with the images they got.
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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.
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I'd learned something... Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me... and others. This was valuable information.
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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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What nicer thing can you do for somebody than make them breakfast?
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I didn't want food that looked unapproachable or ridiculously beautiful.
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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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Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.
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It's that show Friends. Ruined coffee forever.
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When my father passed, I was still an unsuccessful cook with a drug problem. I was in my mid-thirties, standing behind an oyster bar, cracking clams for a living when he died. So, he never saw me complete a book or achieve anything of note. I would have liked to have shared this with him.
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When I was writing 'Kitchen Confidential,' I was in my 40s, I had never paid rent on time, I was 10 years behind on my taxes, I had never owned my own furniture or a car.
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I'm not looking to freak people out - eating rodents or bugs. I don't do that anymore.
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Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life - and travel - leaves marks on you. Most of the time, those marks - on your body or on your heart - are beautiful. Often, though, they hurt.
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You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.
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The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about - or as a ritual like filling up a car - but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.
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New Orleans is a glorious mutation
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I write quickly with a sense of urgency. I don't edit myself out of existence, meaning I'll try to write 50 or 60 pages before I start rereading, revising and editing. That just helps with my confidence.
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