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That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.

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
Asks
Repetitive
Become
Experimentation
Without
Static
Trying
Willingness
Things
Surely
Questions
Food
Shall
Moribund

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The cookbooks I value the most in my collection are the ones where you hear the author's voice and point-of-view in every recipe.
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I'm at my most productive before I even have my first cup of coffee. I only get slower and stupider as the day progresses.
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It would be an egregious mistake to ever refer to me in the same breath as most of the people I write about.
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I do my very best to avoid shark fin.
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I always entertain the notion that I'm wrong, or that I'll have to revise my opinion. Most of the time that feels good sometimes it really hurts and is embarrassing.
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It's that show Friends. Ruined coffee forever.
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I didn't want food that looked unapproachable or ridiculously beautiful.
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I'm evangelical on the subject of some chefs and writers.
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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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I won't eat in a restaurant with filthy bathrooms. This isn't a hard call. They let you see the bathrooms. If the restaurant can't be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces look like.
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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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I'm never a reliable narrator, unbiased or objective.
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I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.
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Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life - and travel - leaves marks on you. Most of the time, those marks - on your body or on your heart - are beautiful. Often, though, they hurt.
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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.
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Everything important I learned, I learned as a dishwasher.
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