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And now to sleep, to dream...perchance to fart.

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
Perchance
Fart
Sleep
Dream

More quotes by Anthony Bourdain

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If anything is good for pounding humility into you permanently, it's the restaurant business.
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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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I'm a decent cook I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
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Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
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I managed to reach a depth of self-loathing that usually takes a night of drinking to achieve.
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At the end of a dinner at my house, my kitchen sink is filled with dishes and there's nothing pretty about the garbage.
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I'm a control freak. If you're going to slap my name on something, I would like to control it.
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I think we should increase the minimum wage and I think $15 is a good beginning.
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I'm a comic nerd. I'm a former serious collector for much of my childhood and early teen years I wanted to draw underground comics.
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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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Only Texans and Jews understand brisket
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I love bacon, but I don't think we need it on everything.
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My love of soft, runny cheese - it's impossible to resist.
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I wasn't that great a chef, and I don't think I'm that great a writer.
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The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.
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Only desperation can account for what the Chinese do in the name of 'medicine.' That's something you might remind your New Age friends who've gone gaga over 'holistic medicine' and 'alternative Chinese cures.
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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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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 just do the best I can and write something interesting, to tell stories in an interesting way and move forward from there.
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Where once they used to say, 'Cocaine is God's way of saying you have too much money' - now, maybe EDM is. Come ye lords and princelings of douchedom.
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