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For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.
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
Food
Weary
Simple
Cynical
Pinched
Moment
Throat
Bastards
Moments
Miserable
Confronted
Become
Disappear
Disappears
Something
Cutting
Expressions
World
Expression
Plate
Second
Plates
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It's very rarely a good career move to have a conscience.
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Sometimes the greatest meals on vacations are the ones you find when Plan A falls through.
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I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.
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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.
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The Italians seem to have a better attitude with kids and the food is great!
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You learn a lot about someone when you share a meal together.
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I wish I could play bass like Larry Graham or Bootsy Collins. My God, I'd give up just about everything else for that.
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They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don't forget that the Russians - any Russian - can drink you under the table.
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I'm very proud of the Rome episode of 'No Reservations' because it violated all the conventional wisdom about making television. You're never, ever supposed to do a food or travel show in black and white.
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I have the best job in the world.
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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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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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For a dinner date, I eat light all day to save room, then I go all in: I choose this meal and this order, and I choose you, the person across from me, to share it with. There's a beautiful intimacy in a meal like that.
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I don't like to see animals in pain. That was very uncomfortable to me. I don't like factory farming. I'm not an advocate for the meat industry.
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I think as a moral question, restaurant workers should get paid more.
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You dropped a 500-seat deuce on Times Square.
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I'm not besotted with the notion of being on CNN to the point that I'm going to suddenly morph into Anderson Cooper or Christiane Amanpour. I'm not a foreign correspondent.
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There's something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar - even in this fake-ass Irish pub.
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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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If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to cook in their restaurants. They're having an enormous, countrywide problem here staffing their operations.
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