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Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.

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
Weirdness
Cherished
Recognise
Excellence
Celebrate
Innovation
Something
People
Oddballs

More quotes by Anthony Bourdain

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If anything is good for pounding humility into you permanently, it's the restaurant business.
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As you move through this life...you leave marks behind, however small. And in return, life - and travel - leaves marks on you.
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Cream rises. Excellence does have its rewards.
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The roots of creativity of cooking are hungry people trying to figure out how to take something that's not particularly fresh or tender and transform it into it something delicious that everyone will love.
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I'm in no position to try to tell people how to live their family life.
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Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.
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Even on the Serengeti, it ain't a barbecue if there ain't some kind of beer.
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If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.
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Being a vegan is a first-world phenomenon, completely self-indulgent.
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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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Street food, I believe, is the salvation of the human race.
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One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.
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I can't do exercises regularly because my schedule changes from day to day. I'm okay with hurting myself, like I'll lift something until it hurts, but I don't want to pass out or vomit in front of people.
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Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.
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I'm very proud of the Rome episode of 'No Reservations' because it violated all the conventional wisdom about making television. You're never, ever supposed to do a food or travel show in black and white.
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I would frankly be shocked if Donald Trump even knows how to use chopsticks or is even able to manipulate them with those tiny little fingers.
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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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When I was writing 'Kitchen Confidential,' I was in my 40s, I had never paid rent on time, I was 10 years behind on my taxes, I had never owned my own furniture or a car.
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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
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Everything important I learned, I learned as a dishwasher.
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