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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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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
Time
Regret
Regrets
People
Advantage
Advantages
Along
Wasted
Hurt
Missed
Lines
Assets
Dies
List
Squandered
Opportunity
Lists
Regretting
Good
Opportunities
Decidedly

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Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?
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If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.
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Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.
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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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Drugs didn't work out too well for me.
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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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If anything is good for pounding humility into you permanently, it's the restaurant business.
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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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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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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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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'm not afraid to look like an idiot on TV.
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Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.
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For their own good, vegetarians should never be allowed near fine beers and ales. It will only make them loud and belligerent, and they lack the physical strength and aggressive nature to back up any drunken assertions.
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I make friends faster and easier than journalists.
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I have the best job in the world.
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The fact of the matter is that, for years, the restaurant and service industry has been, to a great extent, built on the backs of often underpaid immigrants of often dubious legal status.
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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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As I see it, fast food outfits have targeted small children with their advertising in a very effective way. You know, it's clowns and kid's toys and bright colors and things like 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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