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An employer of mine back in the '80s was kind enough to take me on after a rough patch, and it made a big difference in my life that I knew I was the sort of person who showed up on time. It's a basic tell of character.

Anthony Bourdain

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Anthony Bourdain
Age: 61 †
Born: 1956
Born: June 25
Died: 2018
Died: June 8
Chef
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Essayist
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Television Presenter
Television Producer
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New York City
New York
Anthony Michael Bourdain
Tony Bourdain
Tony Michael Bourdain
Anthony M. Bourdain
Tony M. Bourdain
Anthony Michael Tony Bourdain
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More quotes by Anthony Bourdain

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It's not normal, what I do. Just being on television isn't.
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I'd learned something... Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me... and others. This was valuable information.
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Context and memory play powerful roles in all the truly great meals in one's life.
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I'm of a generation that romanticizes and maybe even over-romanticized things that were painful, that hurt others. I feel that. But I don't know if I have any regrets.
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I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure
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I'd never done anything useful as far as my writing.
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One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.
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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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Skills can be taught. Character you either have or you don't have.
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I don't have to agree with you to like you or respect you.
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When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
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What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.
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Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.
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I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
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I think we should be honest about who is working in our kitchens.
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Trying to micromanage the perfect vacation is always a disaster. That leads to terrible times. If you get lost and you just end up eating just anywhere, you know, you see a bunch of Venetians sitting around smoking cigarettes, eating something unrecognizable in a dark alley somewhere, chances are it's interesting.
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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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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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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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I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.
Anthony Bourdain