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For their own good, vegetarians should never be allowed near fine beers and ales. It will only make them loud and belligerent, and they lack the physical strength and aggressive nature to back up any drunken assertions.
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
Strength
Aggressive
Belligerent
Fine
Beer
Beers
Nature
Near
Assertions
Back
Loud
Ale
Make
Allowed
Vegetarians
Good
Lack
Drunken
Never
Drinking
Assertion
Physical
Vegetarian
More quotes by Anthony Bourdain
You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.
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What nicer thing can you do for somebody than make them breakfast?
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Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.
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As I see it, fast food outfits have targeted small children with their advertising in a very effective way. You know, it's clowns and kid's toys and bright colors and things like that.
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An ounce of sauce covers a multitude of sins.
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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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For a dinner date, I eat light all day to save room, then I go all in: I choose this meal and this order, and I choose you, the person across from me, to share it with. There's a beautiful intimacy in a meal like that.
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Cream rises. Excellence does have its rewards.
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In this way, writers are indeed, as Henry Miller suggested, traitors to the human race. We may turn a light on inequity, injustice, and oppression from time to time, but we regularly kill what we love in insidious fashion.
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I'm at my most productive before I even have my first cup of coffee. I only get slower and stupider as the day progresses.
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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 eat strategically. If I know I'm having a big Chinese banquet tomorrow, I'm not eating a big dinner tonight, and I'm not having breakfast.
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Everything important I learned, I learned as a dishwasher.
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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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Writing anything is a treason of sorts.
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I'm excited by any food that's prepared by someone who's proud of what they're doing, who puts a personal imprint on food.
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Do you really want to make risotto to order when you have eight guests sitting there? No. It won't work. Most cookbooks won't tell you that. They will say make it and it will come out perfectly. They should tell you you're probably going to screw it up the first 10 times you make it.
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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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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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The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It's completely pointless.
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