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Drink heavily with locals whenever possible.
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
Whenever
Drink
Possible
Heavily
Locals
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I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
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I am not a fan of people who abuse service staff. In fact, I find it intolerable. It’s an unpardonable sin as far as I’m concerned, taking out personal business or some other kind of dissatisfaction on a waiter or busboy.
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I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.
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Whatever everyone else has asked you to do or never let you do, and let's do that.
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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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In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.
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I could do nothing but Brooklyn shows for the rest of my career, and I could die ignorant.
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Being a vegan is a first-world phenomenon, completely self-indulgent.
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A burger is something anyone can do, just follow the rules.
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I think we should increase the minimum wage and I think $15 is a good beginning.
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When you're shooting that fast end to end, you wake up in a hotel and you don't know where you are. You're dreaming of Singapore, you wake up in Hong Kong. Or you just lose track. It's one of the reasons I'm staying in hotels that I know I've stayed in before, and they don't look like other hotels.
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I learned a long time ago that trying to micromanage the perfect vacation is always a disaster. That leads to terrible times.
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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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Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.
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If anything is good for pounding humility into you permanently, it's the restaurant business.
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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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You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.
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I'd like to play bass like Bootsy Collins. I'm serious. That would be my dream.
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Street food, I believe, is the salvation of the human race.
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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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