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I’ve been really fortunate in that I guess I was hired to do A Cook’s Tour, I was already a known quantity, meaning I had written a really obnoxious book and nobody expected me to be anyone that I wasn’t already.

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
Written
Cooks
Anyone
Fortunate
Known
Expected
Book
Guess
Obnoxious
Really
Meaning
Hired
Nobody
Tour
Already
Quantity
Wasn
Cook

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America's most dangerous export was, is and always will be our fast-food outlets.
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I'm very proud of the Rome episode of 'No Reservations' because it violated all the conventional wisdom about making television. You're never, ever supposed to do a food or travel show in black and white.
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Good food does lead to sex. As it should. And in a perfect world, good music does too.
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You realize after you travel enough that there's some things that, no matter how good you are at making television, no matter how good your cameras are, how well it's edited, there's no way the lenses could have captured the moment, and there's no way you will ever be able to write about it and do it justice.
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That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
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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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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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I'm a guy who should not have a lot of free time. But when it comes to vacation, I like to pull the plug completely. It's all about my daughter - I'm no longer the star of my own movie.
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When I was writing 'Kitchen Confidential,' I was in my 40s, I had never paid rent on time, I was 10 years behind on my taxes, I had never owned my own furniture or a car.
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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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Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.
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You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.
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When dealing with complex transportation issues, the best thing to do is pull up with a cold beer and let somebody else figure it out.
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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.
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For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.
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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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It's that show Friends. Ruined coffee forever.
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I go anywhere I want, do whatever I want when I get there, they let me make self-indulgent TV about that experience, and give me about as much creative freedom as anyone's ever had in the history of television.
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My family is very far from normal.
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You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.
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