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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
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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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Way
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More quotes by Anthony Bourdain

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If I'm training I'm cutting weight for a competition. I'm hard. I'm pretty much eating animal protein and that's it. No rice, no beans, certainly no sweets.
Anthony Bourdain
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I can't do exercises regularly because my schedule changes from day to day. I'm okay with hurting myself, like I'll lift something until it hurts, but I don't want to pass out or vomit in front of people.
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Oh yes, there's lots of great food in America. But the fast food is about as destructive and evil as it gets. It celebrates a mentality of sloth, convenience, and a cheerful embrace of food we know is hurting us.
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Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.
Anthony Bourdain
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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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Writing anything is a treason of sorts.
Anthony Bourdain
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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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What nicer thing can you do for somebody than make them breakfast?
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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.
Anthony Bourdain
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I am not a fan of people who abuse service staff. In fact, I find it intolerable. It’s an unpardonable sin as far as I’m concerned, taking out personal business or some other kind of dissatisfaction on a waiter or busboy.
Anthony Bourdain
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As Americans, we tend to look at Mexican food as nachos, which is not Mexican food really - they don't eat them.
Anthony Bourdain
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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.
Anthony Bourdain
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To the extent I am known, I think I am known as a person who expresses his opinion freely about things - and I was sensitive to the possibility that if I was seen taking money for saying nice things about a product, my comments and choices and opinions would become, understandably, suspect.
Anthony Bourdain
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And now to sleep, to dream...perchance to fart.
Anthony Bourdain
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'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically I had no expectation that it would move as far west as Philadelphia.
Anthony Bourdain
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[When I die], I will decidedly not be regretting missed opportunities for a good time. My regrets will be more along the lines of a sad list of people hurt, people let down, assets wasted and advantages squandered.
Anthony Bourdain
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I'm not searching for hard news I'm not a journalist, but I'm interested in pushing to boundaries of where we can do the kind of stories that we want to do. I mean, it's a big world and CNN has made it a lot bigger and they haven't flinched.
Anthony Bourdain
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I'm not trying to explain other cultures, or to give a fair and balanced account of a country, or the top ten things you need to know. I'm not trying to spread world peace and understanding. I'm not an advocate or an activist or an educator or a journalist. I'm out there trying to tell stories the best I can.
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I do my very best to avoid shark fin.
Anthony Bourdain
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Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.
Anthony Bourdain