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Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.

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
Always
Entertain
Scary
Possibility
Looking
Might
Matter
Something
Good

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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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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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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.
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I can unload my opinion on anybody at anytime.
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Good food and good eating are about risk.
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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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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'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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New Orleans is a glorious mutation
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I didn't want food that looked unapproachable or ridiculously beautiful.
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Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
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There's something not normal about you if you're writing a book about yourself, or about anything. And if you're the kind of person who can deal with being recognized by strangers and if that's tolerable or pleasing to you, and not immediately terrifying, that's not normal either.
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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 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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When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
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The fact of the matter is that, for years, the restaurant and service industry has been, to a great extent, built on the backs of often underpaid immigrants of often dubious legal status.
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If anything is good for pounding humility into you permanently, it's the restaurant business.
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What is left of the poor? Try to buy a fresh f**king vegetable in West Baltimore. It is a not completely inconceivable scenario in the future, we'll all look like that... Waddling from convenience store to fast food outlet, chewing mindlessly on 99 cent hamburgers.
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The Italians seem to have a better attitude with kids and the food is great!
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If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.
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