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

More quotes by 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
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My family is very far from normal.
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I'm in no position to try to tell people how to live their family life.
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Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.
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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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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.
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Thinking of getting into the leg-breaking business, so I can profitably sell crutches later.
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I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.
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I'm a decent cook I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
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Without Montreal, Canada would be hopeless.
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The biggest empty space, the biggest gap in what should be a premier and always vibrant food scene in America is that we don't have hawker centers like they do in Singapore, basically food courts where mom and pop specialists can set up shop in fairly hygienic little stalls all up to health code making one dish they've been doing forever and ever.
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Theres no hope, none, of ever talking about it without pissing somebody, if not everybody, off...By the end of this hour I will be seen by many as a terrorist sympathizer, a Zionist tool. A self-hating Jew, an apologist for American imperialism, an orientalist, socialist, fascist, CIA agent, and worse.
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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.
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The fact of the matter is that, for years, the restaurant and service industry has been, to a great extent, built on the backs of often underpaid immigrants of often dubious legal status.
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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.
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What is left of the poor? Try to buy a fresh f**king vegetable in West Baltimore. It is a not completely inconceivable scenario in the future, we'll all look like that... Waddling from convenience store to fast food outlet, chewing mindlessly on 99 cent hamburgers.
Anthony Bourdain
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I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.
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I wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun.
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I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.
Anthony Bourdain
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Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.
Anthony Bourdain