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There is no other place on earth even remotely like New Orleans. Don't even try to compare it to anywhere else.
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
Trying
Remotely
Like
Orleans
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Anywhere
Else
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Earth
Even
More quotes by Anthony Bourdain
I can unload my opinion on anybody at anytime.
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I'm a pretty decent writer. It comes easy to me. I don't agonize over sentences. I write like I talk. I try to make them good books.
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I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.
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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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If you get an opportunity to work with David Simon, anybody with good taste would.
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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 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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I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure
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In my house, neither my wife nor my daughter are impressed that I'm on television, and they remind me of that frequently.
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It's been about a week without alcohol of any kind. I'm enjoying my new, clean-living lifestyle.
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Street food, I believe, is the salvation of the human race.
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I'd never done anything useful as far as my writing.
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Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.
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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 wasn't that great a chef, and I don't think I'm that great a writer.
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I’ve been really fortunate in that I guess I was hired to do A Cook’s Tour, I was already a known quantity, meaning I had written a really obnoxious book and nobody expected me to be anyone that I wasn’t already.
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Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.
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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.
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There are people with otherwise chaotic and disorganized lives, a certain type of person that's always found a home in the restaurant business in much the same way that a lot of people find a home in the military.
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Maybe that’s enlightenment enough: to know that there is no final resting place of the mind no moment of smug clarity. Perhaps wisdom...is realizing how small I am, and unwise, and how far I have yet to go. -Anthony Bourdain
Anthony Bourdain
