Quote

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

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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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If you get an opportunity to work with David Simon, anybody with good taste would.
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I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.
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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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Good food and good eating are about risk.
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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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If I'm training I'm cutting weight for a competition. I'm hard. I'm pretty much eating animal protein and that's it. No rice, no beans, certainly no sweets.
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What nicer thing can you do for somebody than make them breakfast?
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Few things are more beautiful to me than a bunch of thuggish, heavily tattooed line cooks moving around each other like ballerinas on a busy Saturday night. Seeing two guys who'd just as soon cut each other's throats in their off hours moving in unison with grace and ease can be as uplifting as any chemical stimulant or organized religion.
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No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American.
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The biggest empty space, the biggest gap in what should be a premier and always vibrant food scene in America is that we don't have hawker centers like they do in Singapore, basically food courts where mom and pop specialists can set up shop in fairly hygienic little stalls all up to health code making one dish they've been doing forever and ever.
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I, personally, think there is a really danger of taking food too seriously. Food should be part of the bigger picture.
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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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For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.
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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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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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Norman Mailer described the desire to be cool as a decision to encourage the psychopath in oneself, to explore that domain of experience where security is boredom and therefore sickness and one exists in the present, in that enormous present which is without past or future, memory or planned intention.
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I'd love to play bass with Parliament Funkadelic, but I can't play bass, so I don't think that's going to happen.
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You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.
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