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I'm not looking to freak people out - eating rodents or bugs. I don't do that anymore.

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
Bugs
Freak
Anymore
Eating
Looking
People
Rodents

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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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I couldn't imagine a more unreliable, more unprofitable way to make a living than writing. My advice? Show up, do the best you can. Keep your day job. If you get a lucky break, don't f*** up. It was helpful to be older because I had made all the really stupid mistakes already.
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What is left of the poor? Try to buy a fresh f**king vegetable in West Baltimore. It is a not completely inconceivable scenario in the future, we'll all look like that... Waddling from convenience store to fast food outlet, chewing mindlessly on 99 cent hamburgers.
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I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.
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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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I, personally, think there is a really danger of taking food too seriously. Food should be part of the bigger picture.
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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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Most of the time, I'm fighting guys who are 22 years old, former college wrestlers, athletes, kids who are in much better shape than me. Often people who are much bigger and wider than me. It can be dispiriting at first.
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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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Skills can be taught. Character you either have or you don't have.
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I wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun.
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I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.
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Being a vegan is a first-world phenomenon, completely self-indulgent.
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Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.
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If people are working only rice and beans for much of their diet, it says something.
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If I'm training I'm cutting weight for a competition. I'm hard. I'm pretty much eating animal protein and that's it. No rice, no beans, certainly no sweets.
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If people are eating mostly pickles after many generations, where did that come from? It's reflective of history, often a painful history. It's central to a culture, to a history, to a personal story. It's communication at its most fundamental.
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Naturally, I'm misanthropic. But the Negronis are helping considerably.
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The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It's completely pointless.
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If you get an opportunity to work with David Simon, anybody with good taste would.
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