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Without new ideas success can become stale

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
Success
Become
Ideas
Without
Stale

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When you have a child you're no longer the star of the movie.
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Unlicensed hooch from a stranger in a parking lot. Good idea? Yes, of course it is.
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Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.
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I'd learned something... Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me... and others. This was valuable information.
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It's very rarely a good career move to have a conscience.
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I often look ridiculous in Japan. There's really no way to eat in Japan, particularly kaiseki in a traditional ryokan, without offending the Japanese horribly. Every gesture, every movement is just so atrociously wrong, and the more I try, the more hilarious it is.
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The Italians seem to have a better attitude with kids and the food is great!
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That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
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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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I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
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You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.
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I love bacon, but I don't think we need it on everything.
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To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
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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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I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.
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People everywhere have been very, very good to me, whether I'm with or without cameras.
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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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Only Texans and Jews understand brisket
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The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It's completely pointless.
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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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