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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
Wish
Else
Give
Everything
Play
Collins
Giving
Graham
Like
Larry
Bass

More quotes by Anthony Bourdain

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I am very much enjoying the fatherhood phase of my life.
Anthony Bourdain
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Trying to micromanage the perfect vacation is always a disaster. That leads to terrible times. If you get lost and you just end up eating just anywhere, you know, you see a bunch of Venetians sitting around smoking cigarettes, eating something unrecognizable in a dark alley somewhere, chances are it's interesting.
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I won't eat in a restaurant with filthy bathrooms. This isn't a hard call. They let you see the bathrooms. If the restaurant can't be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces look like.
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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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I'm not besotted with the notion of being on CNN to the point that I'm going to suddenly morph into Anderson Cooper or Christiane Amanpour. I'm not a foreign correspondent.
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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.
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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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Having been a chef for some many years, I understand what it's like to work really, really hard to get good at something, only to have someone piss all over it.
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Anything that improves people's expectations of a meal is good for the world. Anything that weans even one kid or one adult away from Chili's or T.G.I. Friday's is definitely a win for the good guys.
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Margarine? That's not food. I Can't Believe It's Not Butter? I can. If you're planning on using margarine in anything, you can stop reading now, because I won't be able to help you.
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You know, it's not the world I would have wanted, for sure.
Anthony Bourdain
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I think as a moral question, restaurant workers should get paid more.
Anthony Bourdain
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Naturally, I'm misanthropic. But the Negronis are helping considerably.
Anthony Bourdain
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I did go into the Amazonian region of Brazil. They have prehistoric river fish that weigh in at around 600 pounds, which you don’t see anywhere else. And foods that cannot be exported or even found in other parts of Brazil.
Anthony Bourdain
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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.
Anthony Bourdain
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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.
Anthony Bourdain
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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.
Anthony Bourdain
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I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.
Anthony Bourdain
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As I see it, fast food outfits have targeted small children with their advertising in a very effective way. You know, it's clowns and kid's toys and bright colors and things like that.
Anthony Bourdain
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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