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I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.

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
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The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It's completely pointless.
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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.
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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.
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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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I am in no way supportive of hunting for trophies or sport - would never do it and don't like it that others do. But if you kill it, then eat it, it's fine.
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You have to be a romantic to invest yourself, your money, and your time in cheese.
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I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.
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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.
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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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That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
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My love of soft, runny cheese - it's impossible to resist.
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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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Thinking of getting into the leg-breaking business, so I can profitably sell crutches later.
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If you get an opportunity to work with David Simon, anybody with good taste would.
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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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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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You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.
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Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
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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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Where once they used to say, 'Cocaine is God's way of saying you have too much money' - now, maybe EDM is. Come ye lords and princelings of douchedom.
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