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Margarine? That's not food. I Can't Believe It's Not Butter? I can. If you're planning on using margarine in anything, you can stop reading now, because I won't be able to help you.

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
Anything
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Using
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Margarine

More quotes by Anthony Bourdain

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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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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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You dropped a 500-seat deuce on Times Square.
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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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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 think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
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My daughter takes pride in showing up with stuff that other kids envy or are freaked out by, so I send her to school with grilled octopus.
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Cream rises. Excellence does have its rewards.
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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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Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
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I have the best job in the world.
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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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I don't have to agree with you to like you or respect you.
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My wife was easy because she trains [jiu-jitsu] all the time. She's pretty much on a completely different diet. I always just threw meat at her and she's happy on a 100 percent protein diet, so we seldom ate together.
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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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I don't think people should be encouraged to look like Kate Moss I think that's unreasonable. I think the normal human body should be glorified. By the same token, if you need a stick to wash yourself, you're not healthy.
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People everywhere have been very, very good to me, whether I'm with or without cameras.
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I believe - to the best of my recollection, anyway - that I soon made the classic error of moving from margaritas to actual shots of straight tequila. It does make it easier to meet new people.
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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 do my very best to avoid shark fin.
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