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Sometimes the greatest meals on vacations are the ones you find when Plan A falls through.
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
Sometimes
Meals
Falls
Plan
Plans
Ones
Greatest
Fall
Vacations
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Vacation
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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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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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There are very sophisticated, very time-consuming dishes to prepare always from scratch, and always in excess of what you could possibly need. You tend to kill your guests with kindness around here.
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Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.
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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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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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You have to be a romantic to invest yourself, your money, and your time in cheese.
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If you're training in a combat sport, deliciousness takes a backseat.
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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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Without Montreal, Canada would be hopeless.
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I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.
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I believe - to the best of my recollection, anyway - that I soon made the classic error of moving from margaritas to actual shots of straight tequila. It does make it easier to meet new people.
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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.
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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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Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.
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We learn as professionals by repetition, by getting it wrong, getting yelled at and doing it again.
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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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