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There are very sophisticated, very time-consuming dishes to prepare always from scratch, and always in excess of what you could possibly need. You tend to kill your guests with kindness around here.
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
Need
Sophisticated
Needs
Excess
Always
Prepare
Time
Possibly
Scratch
Tend
Scratches
Kindness
Consuming
Kill
Dishes
Around
Guests
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If anything is good for pounding humility into you permanently, it's the restaurant business.
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I, a product of the New Frontier and Great Society, honestly believed that the world pretty much owed me a living--all I had to do was wait around in order to live better than my parents.
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I didn't want food that looked unapproachable or ridiculously beautiful.
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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've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.
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Hong Kong is a wonderful, mixed-up town where you've got great food and adventure. First and foremost, it's a great place to experience China in a relatively accessible way.
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Luck is not a business model.
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Unlicensed hooch from a stranger in a parking lot. Good idea? Yes, of course it is.
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The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.
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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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I could do nothing but Brooklyn shows for the rest of my career, and I could die ignorant.
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I love bacon, but I don't think we need it on everything.
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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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I could eat bloody Elvis - if you put enough vinegar on him.
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My love of soft, runny cheese - it's impossible to resist.
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Naturally, I'm misanthropic. But the Negronis are helping considerably.
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