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If anything is good for pounding humility into you permanently, it's the restaurant business.

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
Business
Anything
Good
Pounding
Permanently
Restaurant
Restaurants
Humility

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To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
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I am a delightfully evangelical guy about things I love. I am that annoying guy who sits everyone down and forces them to read some book I like. I'm looking across the full spectrum of genres.
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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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Do you really want to make risotto to order when you have eight guests sitting there? No. It won't work. Most cookbooks won't tell you that. They will say make it and it will come out perfectly. They should tell you you're probably going to screw it up the first 10 times you make it.
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I often look ridiculous in Japan. There's really no way to eat in Japan, particularly kaiseki in a traditional ryokan, without offending the Japanese horribly. Every gesture, every movement is just so atrociously wrong, and the more I try, the more hilarious it is.
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Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?
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Anyone who doesn't have a great time in San Francisco is pretty much dead to me.
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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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The fact that over 50 per cent of the residents of Toronto are not from Canada, that is always a good thing, creatively, and for food especially. That is easily a city's biggest strength, and it is Toronto's unique strength.
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[When I die], I will decidedly not be regretting missed opportunities for a good time. My regrets will be more along the lines of a sad list of people hurt, people let down, assets wasted and advantages squandered.
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If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.
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I go anywhere I want, do whatever I want when I get there, they let me make self-indulgent TV about that experience, and give me about as much creative freedom as anyone's ever had in the history of television.
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Naturally, I'm misanthropic. But the Negronis are helping considerably.
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I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.
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What nicer thing can you do for somebody than make them breakfast?
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I'm not impressed by any cooks who can brag about a filet mignon. A guy who can take the neck of a shank or can use tripe to make into something delicious is really interesting to me that's impressive.
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Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.
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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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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 make friends faster and easier than journalists.
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