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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.

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
Journalist
Novelist
Television Presenter
Television Producer
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Writer
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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If people are eating mostly pickles after many generations, where did that come from? It's reflective of history, often a painful history. It's central to a culture, to a history, to a personal story. It's communication at its most fundamental.
Anthony Bourdain
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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.
Anthony Bourdain
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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.
Anthony Bourdain
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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.
Anthony Bourdain
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I was a serious comic collector and fanboy as a kid. I wanted very badly to draw comic books for a lot of my childhood and early adolescence. So when you have an unfulfilled dream like that, when years later you find yourself in a position to make a graphic novel - hell yeah, I'm going to do that.
Anthony Bourdain
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In this way, writers are indeed, as Henry Miller suggested, traitors to the human race. We may turn a light on inequity, injustice, and oppression from time to time, but we regularly kill what we love in insidious fashion.
Anthony Bourdain
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Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.
Anthony Bourdain
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Having been a chef for some many years, I understand what it's like to work really, really hard to get good at something, only to have someone piss all over it.
Anthony Bourdain
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I think we should increase the minimum wage and I think $15 is a good beginning.
Anthony Bourdain
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Anyone who doesn't have a great time in San Francisco is pretty much dead to me.
Anthony Bourdain
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I'm definitely looking forward to the day when I stop working - if I ever stop working. I like the idea of keeling over in my tomato vines in Sardinia or northern Italy.
Anthony Bourdain
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Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
Anthony Bourdain
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I think it's important if you're going to write a cookbook, it should sound like you talking - it should be things you actually believe, otherwise I'm not interested.
Anthony Bourdain
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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
Anthony Bourdain
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The Italians seem to have a better attitude with kids and the food is great!
Anthony Bourdain
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I think we should be honest about who is working in our kitchens.
Anthony Bourdain
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I have the best job in the world.
Anthony Bourdain
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I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
Anthony Bourdain
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Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.
Anthony Bourdain
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Never try to get your kid to eat anything she doesn't already want to eat. Just eat interesting stuff in front of her while completely ignoring her. Never, ever suggest try it. Never say those dreaded words try it, it's good. Or worse, It's good for you. That'll poison the well.
Anthony Bourdain