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You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.

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
Chef
Freak
Certainly
Boys
Since
Call
Going

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People everywhere have been very, very good to me, whether I'm with or without cameras.
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Only Texans and Jews understand brisket
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You learn a lot about someone when you share a meal together.
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There's something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar - even in this fake-ass Irish pub.
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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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If I'm in Rome for only 48 hours, I would consider it a sin against God to not eat cacio e pepe, the most uniquely Roman of pastas, in some crummy little joint where Romans eat. I'd much rather do that than go to the Vatican. That's Rome to me.
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They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don't forget that the Russians - any Russian - can drink you under the table.
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I would frankly be shocked if Donald Trump even knows how to use chopsticks or is even able to manipulate them with those tiny little fingers.
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People are generally proud of their food. A willingness to eat and drink with people without fear and prejudice... they open up to you in ways that somebody visiting who is driven by a story may not get.
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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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I'm really good at sleeping on planes. I mean, I smell jet fuel and I'm out I'm asleep for takeoff.
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Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
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When you're training for jiu-jitsu, particularly if you're training for a competition, you have to be pretty prescribed in the variety of what you eat.
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I admire people who do things that are interesting to them, who don't have a strategy or a master plan or have a brand - I don't care about any of those things.
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My family is very far from normal.
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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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If you go to working class, and working poor areas of America, the food sources that are relegated to them are generally limited to unhealthy ones.
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I managed to reach a depth of self-loathing that usually takes a night of drinking to achieve.
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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.
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There's always this assumption that you're going to get everything right immediately. And any professional understands that that's just not so.
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