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My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.
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
French
Repertoire
Mom
Refrigerator
Small
Cookbook
Child
Refrigerators
Children
Julia
Farmer
Dishes
Farmers
Fannie
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I make friends faster and easier than journalists.
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People everywhere have been very, very good to me, whether I'm with or without cameras.
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I can unload my opinion on anybody at anytime.
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You realize after you travel enough that there's some things that, no matter how good you are at making television, no matter how good your cameras are, how well it's edited, there's no way the lenses could have captured the moment, and there's no way you will ever be able to write about it and do it justice.
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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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At the end of the day, the TV show is the best job in the world. I get to go anywhere I want, eat and drink whatever I want. As long as I just babble at the camera, other people will pay for it. It's a gift.
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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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I'm a decent cook I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
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The cookbooks I value the most in my collection are the ones where you hear the author's voice and point-of-view in every recipe.
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You learn a lot about someone when you share a meal together.
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I listen a lot to how people speak. I've read a great many good books in my life. I had some excellent English teachers. Surely, those things were helpful.
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Norman Mailer described the desire to be cool as a decision to encourage the psychopath in oneself, to explore that domain of experience where security is boredom and therefore sickness and one exists in the present, in that enormous present which is without past or future, memory or planned intention.
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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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We now have a generation of people who in many cases feel that if they become chefs, they'll get a TV show. They have a signature haircut, a year into the business, or a branding arrangement with a shoe company. I don't really relate to that. I guess this is the world we live in now.
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I'm sure one of the frustrations of being a Western enthusiast of Japanese food and culture is you're confronted every day with the absolute certainty that you will die ignorant.
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Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.
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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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I think we should increase the minimum wage and I think $15 is a good beginning.
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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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It's not normal, what I do. Just being on television isn't.
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