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What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.
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
Next
Belly
Thing
Season
Bellies
Going
Obviously
Chefs
Years
Seasons
Plate
Good
Eating
Plates
Think
Decided
Consensus
Thinking
Food
Pot
Year
Chef
More quotes by Anthony Bourdain
My love of soft, runny cheese - it's impossible to resist.
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My family is very far from normal.
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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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When your signature dish is hamburger in between a doughnut, and you've been cheerfully selling this stuff knowing all along that you've got Type 2 Diabetes... It's in bad taste if nothing else.
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I love bacon, but I don't think we need it on everything.
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Hong Kong is a wonderful, mixed-up town where you've got great food and adventure. First and foremost, it's a great place to experience China in a relatively accessible way.
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I think we should increase the minimum wage and I think $15 is a good beginning.
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When my father passed, I was still an unsuccessful cook with a drug problem. I was in my mid-thirties, standing behind an oyster bar, cracking clams for a living when he died. So, he never saw me complete a book or achieve anything of note. I would have liked to have shared this with him.
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I couldn't imagine a more unreliable, more unprofitable way to make a living than writing. My advice? Show up, do the best you can. Keep your day job. If you get a lucky break, don't f*** up. It was helpful to be older because I had made all the really stupid mistakes already.
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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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The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about - or as a ritual like filling up a car - but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.
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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.
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I believe - to the best of my recollection, anyway - that I soon made the classic error of moving from margaritas to actual shots of straight tequila. It does make it easier to meet new people.
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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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An ounce of sauce covers a multitude of sins.
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Everything important I learned, I learned as a dishwasher.
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Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?
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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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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.
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I like telling stories, and I tell stories that interest me. It would be boring to have to go to nothing but the best restaurants. That would be a misery to me.
Anthony Bourdain
