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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.

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
Fine
Sports
Others
Way
Trophies
Never
Supportive
Would
Hunting
Like
Sport
Kill

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The journey is part of the experience - an expression of the seriousness of one's intent. One doesn't take the A train to Mecca.
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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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And now to sleep, to dream...perchance to fart.
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If you've ever hauled a 28-pound two-year-old around New York, you'll find that men fold at the knees a lot quicker than women.
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I could eat bloody Elvis - if you put enough vinegar on him.
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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 it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
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Writing anything is a treason of sorts.
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I admire vegetarians who refuse to eat nothing but vegetables in their homes, but I also admire those who put aside those principles or those preferences when they travel. Just to be a good guest.
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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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People everywhere have been very, very good to me, whether I'm with or without cameras.
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Naturally, I'm misanthropic. But the Negronis are helping considerably.
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I make friends faster and easier than journalists.
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I think it's important if you're going to write a cookbook, it should sound like you talking - it should be things you actually believe, otherwise I'm not interested.
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You have to love a town where you can both smoke and gamble in a pharmacy.
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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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You know, it's not the world I would have wanted, for sure.
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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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If you get an opportunity to work with David Simon, anybody with good taste would.
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I'm not going to get off the pony as long as they let me ride it.
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