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The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.

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
Something
Useful
Never
Cooking
People
Profession
Sustenance
Noble
Nurturing
Calling
Feeding
Pure
Craft
Cause
Providing
Causes
Crafts

More quotes by Anthony Bourdain

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I'm a control freak. If you're going to slap my name on something, I would like to control it.
Anthony Bourdain
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Do you really want to make risotto to order when you have eight guests sitting there? No. It won't work. Most cookbooks won't tell you that. They will say make it and it will come out perfectly. They should tell you you're probably going to screw it up the first 10 times you make it.
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I make friends faster and easier than journalists.
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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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Don't lie about it. You made a mistake. Admit it and move on. Just don't do it again. Ever
Anthony Bourdain
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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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I'm excited by any food that's prepared by someone who's proud of what they're doing, who puts a personal imprint on food.
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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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The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.
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Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.
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Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
Anthony Bourdain
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Really annoys me any time I see Asian fusion too. Asia is a big place which Asian are you talking about? You notice it's never Uzbek or Tajik food. It's Thai, and it's generally insulting.
Anthony Bourdain
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My love of soft, runny cheese - it's impossible to resist.
Anthony Bourdain
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I admire vegetarians who refuse to eat nothing but vegetables in their homes, but I also admire those who put aside those principles or those preferences when they travel. Just to be a good guest.
Anthony Bourdain
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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.
Anthony Bourdain
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I'm not afraid to look like an idiot on TV.
Anthony Bourdain
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I often look ridiculous in Japan. There's really no way to eat in Japan, particularly kaiseki in a traditional ryokan, without offending the Japanese horribly. Every gesture, every movement is just so atrociously wrong, and the more I try, the more hilarious it is.
Anthony Bourdain
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I didn't want food that looked unapproachable or ridiculously beautiful.
Anthony Bourdain
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I try to very hard to avoid a situation where I would be eating cat or dog I've managed to gracefully avoid that. It's hypocritical of me and an arbitrary line, but one that I have managed to avoid crossing.
Anthony Bourdain
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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.
Anthony Bourdain