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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
Time
Possibly
Scratch
Tend
Scratches
Kindness
Consuming
Kill
Dishes
Around
Guests
Need
Sophisticated
Needs
Excess
Always
Prepare

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Thinking that your story is so interesting that other people will want to listen to it or read it or pay to hear it, that's - what kind of person thinks that? A monster of self-regard. It's not normal thinking.
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If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.
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There's something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar - even in this fake-ass Irish pub.
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It's very rarely a good career move to have a conscience.
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If people are working only rice and beans for much of their diet, it says something.
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Is there a sharper commentary on American culture and the world than The Simpsons?
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You have to love a town where you can both smoke and gamble in a pharmacy.
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I'm a guy who should not have a lot of free time. But when it comes to vacation, I like to pull the plug completely. It's all about my daughter - I'm no longer the star of my own movie.
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Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.
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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 like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
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The ingredients of a hamburger seldom vary. It's a percentage of fat to lean meat, add salt and prepare and that's it. It shouldn't need a recipe.
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I'm never a reliable narrator, unbiased or objective.
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There's always this assumption that you're going to get everything right immediately. And any professional understands that that's just not so.
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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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My wife was easy because she trains [jiu-jitsu] all the time. She's pretty much on a completely different diet. I always just threw meat at her and she's happy on a 100 percent protein diet, so we seldom ate together.
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Look, getting bullied in school and coming home crying in the rain and my mom making me a can of Campbell's Tomato Soup with some oysterettes. It was comfort food that is what food should be.
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I couldn't imagine a more unreliable, more unprofitable way to make a living than writing. My advice? Show up, do the best you can. Keep your day job. If you get a lucky break, don't f*** up. It was helpful to be older because I had made all the really stupid mistakes already.
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I'm certainly dismayed by what I'm seeing now. There's a lot of ugliness of a kind I've never seen in my lifetime, or heard in my lifetime. But, look, I'm a romantic. I'm hopeful.
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I'm a control freak. If you're going to slap my name on something, I would like to control it.
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