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I think of [street food] as the antidote to fast food it's the clear alternative to the king, the clown and the colonel.
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
Street
Colonel
Kings
Colonels
Streets
Antidote
Food
Clown
Clear
Alternative
Think
Alternatives
Thinking
King
Fast
More quotes by Anthony Bourdain
Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.
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I wouldn't want to compare myself to David Byrne whom I consider a genius, but what I think what we have in common is that he's also a guy who is very interested in the world and who has a lot of passions beyond singing and playing guitar.
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For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.
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Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.
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When I'm doing a book tour in the States, I'll wake up in the room sometimes in an anonymous chain hotel, and I don't know where I am right away. I'll go to the window, and it doesn't help there either, especially if you're in an anonymous strip and it's the usual Victoria's Secret, Gap, Chili's, Applebee's.
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When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
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Hong Kong is a wonderful, mixed-up town where you've got great food and adventure. First and foremost, it's a great place to experience China in a relatively accessible way.
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The fact that over 50 per cent of the residents of Toronto are not from Canada, that is always a good thing, creatively, and for food especially. That is easily a city's biggest strength, and it is Toronto's unique strength.
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Context and memory play powerful roles in all the truly great meals in one's life.
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I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.
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I'm of a generation that romanticizes and maybe even over-romanticized things that were painful, that hurt others. I feel that. But I don't know if I have any regrets.
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It's very rarely a good career move to have a conscience.
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When my father passed, I was still an unsuccessful cook with a drug problem. I was in my mid-thirties, standing behind an oyster bar, cracking clams for a living when he died. So, he never saw me complete a book or achieve anything of note. I would have liked to have shared this with him.
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Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.
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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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To the extent I am known, I think I am known as a person who expresses his opinion freely about things - and I was sensitive to the possibility that if I was seen taking money for saying nice things about a product, my comments and choices and opinions would become, understandably, suspect.
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I'm not Ted Nugent. My house is run, essentially, by an adopted, fully clawed cat with a mean nature. I would never hunt. I would never wear fur. I would never go to a bullfight. I'm not really a meat and potatoes guy.
Anthony Bourdain
Only Texans and Jews understand brisket
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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.
Anthony Bourdain
Everything important I learned, I learned as a dishwasher.
Anthony Bourdain