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The way you make an omelet reveals your character.

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
Cooking
Character
Way
Make
Omelet
Omelets
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More quotes by Anthony Bourdain

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If somebody crafts an interesting tweet that’ll lead me to their blog, I’m going to their blog.
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Without Montreal, Canada would be hopeless.
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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.
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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'd never done anything useful as far as my writing.
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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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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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As you move through this life...you leave marks behind, however small. And in return, life - and travel - leaves marks on you.
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I was a serious comic collector and fanboy as a kid. I wanted very badly to draw comic books for a lot of my childhood and early adolescence. So when you have an unfulfilled dream like that, when years later you find yourself in a position to make a graphic novel - hell yeah, I'm going to do that.
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The Italians seem to have a better attitude with kids and the food is great!
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I did go into the Amazonian region of Brazil. They have prehistoric river fish that weigh in at around 600 pounds, which you don’t see anywhere else. And foods that cannot be exported or even found in other parts of Brazil.
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I write quickly with a sense of urgency. I don't edit myself out of existence, meaning I'll try to write 50 or 60 pages before I start rereading, revising and editing. That just helps with my confidence.
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There are very sophisticated, very time-consuming dishes to prepare always from scratch, and always in excess of what you could possibly need. You tend to kill your guests with kindness around here.
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I often look ridiculous in Japan. There's really no way to eat in Japan, particularly kaiseki in a traditional ryokan, without offending the Japanese horribly. Every gesture, every movement is just so atrociously wrong, and the more I try, the more hilarious it is.
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There is no Final Resting Place of the Mind.
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Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.
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Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.
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Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.
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Do you really want to make risotto to order when you have eight guests sitting there? No. It won't work. Most cookbooks won't tell you that. They will say make it and it will come out perfectly. They should tell you you're probably going to screw it up the first 10 times you make it.
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Street food, I believe, is the salvation of the human race.
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