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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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Anthony Bourdain
Age: 61 †
Born: 1956
Born: June 25
Died: 2018
Died: June 8
Chef
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New York City
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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
Thinking that your story is so interesting that other people will want to listen to it or read it or pay to hear it, that's - what kind of person thinks that? A monster of self-regard. It's not normal thinking.
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Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.
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My tastes in what I eat at home would be very familiar to most people who cook for families. I just organize those things a little bit differently.
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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.
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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.
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I'm not impressed by any cooks who can brag about a filet mignon. A guy who can take the neck of a shank or can use tripe to make into something delicious is really interesting to me that's impressive.
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If you're training in a combat sport, deliciousness takes a backseat.
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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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I need the anesthetic qualities of the local fire water.
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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 roots of creativity of cooking are hungry people trying to figure out how to take something that's not particularly fresh or tender and transform it into it something delicious that everyone will love.
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I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.
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My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.
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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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When I'm doing a book tour in the States, I'll wake up in the room sometimes in an anonymous chain hotel, and I don't know where I am right away. I'll go to the window, and it doesn't help there either, especially if you're in an anonymous strip and it's the usual Victoria's Secret, Gap, Chili's, Applebee's.
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Maybe that’s enlightenment enough: to know that there is no final resting place of the mind no moment of smug clarity. Perhaps wisdom...is realizing how small I am, and unwise, and how far I have yet to go. -Anthony Bourdain
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If anything is good for pounding humility into you permanently, it's the restaurant business.
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If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.
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I can unload my opinion on anybody at anytime.
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Most of the time, I'm fighting guys who are 22 years old, former college wrestlers, athletes, kids who are in much better shape than me. Often people who are much bigger and wider than me. It can be dispiriting at first.
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