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Big stuff and little: learning how to order breakfast in a country where I don't speak the language and haven't been before - that's really satisfying to me. I like that.

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
Littles
Havens
Little
Haven
Country
Learning
Really
Bigs
Like
Language
Speak
Stuff
Breakfast
Order
Satisfying

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It would be an egregious mistake to ever refer to me in the same breath as most of the people I write about.
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I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.
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I think as a moral question, restaurant workers should get paid more.
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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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A good, stinky French cheese or a good Stilton. These are things I really, really love. Dessert I can obviously live without.
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I am very much enjoying the fatherhood phase of my life.
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If people are working only rice and beans for much of their diet, it says something.
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My house is run, essentially, by an adopted, fully clawed cat with a mean nature.
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I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.
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If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.
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I'm not looking to freak people out - eating rodents or bugs. I don't do that anymore.
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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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On one hand we encourage and allow major pharmaceutical companies to openly hook vast sectors of our population on narcotics, and then we cut them off and throw them in jail, and moralize about it. It is clearly a huge, huge, and growing problem. It's devastating. We need to treat it as a health crisis, which it is, and stop moralizing.
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People's choice to become vegan, from people I've spoken to, seems motivated by fear.
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Writing anything is a treason of sorts.
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I didn't want food that looked unapproachable or ridiculously beautiful.
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You know, it's not the world I would have wanted, for sure.
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I can't do exercises regularly because my schedule changes from day to day. I'm okay with hurting myself, like I'll lift something until it hurts, but I don't want to pass out or vomit in front of people.
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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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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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