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To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.

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
Life
Fats
Sausage
Meat
Pork
Cooking
Organ
Worth
Chef
Food
Dishes
Living
Organs
Demi
Without
Cheese
Veal
Even
Stock
Stinky

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I, personally, think there is a really danger of taking food too seriously. Food should be part of the bigger picture.
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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'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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Southeast Asia has a real grip on me. From the very first time I went there, it was a fulfillment of my childhood fantasies of the way travel should be.
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I'm not afraid to look like an idiot on TV.
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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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Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.
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Anyone who doesn't have a great time in San Francisco is pretty much dead to me.
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It's wrong I think, morally and annoying in general, to try to get a kid to be a foodie, so I never even suggested, Hey baby it's good, maybe you should try it. That never worked for me.
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There's something not normal about you if you're writing a book about yourself, or about anything. And if you're the kind of person who can deal with being recognized by strangers and if that's tolerable or pleasing to you, and not immediately terrifying, that's not normal either.
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Italy is good in the sense that when you bring a child to a restaurant in Italy, they're happy to see it. The waiters will say complimenti and welcome you and dote after the kid. They don't treat you like you just brought in this horrible probably soon-to-be-squealing creature who's going to be difficult.
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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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My wife was easy because she trains [jiu-jitsu] all the time. She's pretty much on a completely different diet. I always just threw meat at her and she's happy on a 100 percent protein diet, so we seldom ate together.
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If you get an opportunity to work with David Simon, anybody with good taste would.
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Even on the Serengeti, it ain't a barbecue if there ain't some kind of beer.
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I go anywhere I want, do whatever I want when I get there, they let me make self-indulgent TV about that experience, and give me about as much creative freedom as anyone's ever had in the history of television.
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