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I write quickly with a sense of urgency. I don't edit myself out of existence, meaning I'll try to write 50 or 60 pages before I start rereading, revising and editing. That just helps with my confidence.

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
Helping
Quickly
Writing
Pages
Rereading
Trying
Confidence
Revising
Meaning
Edit
Existence
Edits
Start
Urgency
Write
Editing
Sense
Helps

More quotes by Anthony Bourdain

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Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?
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An employer of mine back in the '80s was kind enough to take me on after a rough patch, and it made a big difference in my life that I knew I was the sort of person who showed up on time. It's a basic tell of character.
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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 wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun.
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Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.
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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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In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.
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My daughter takes pride in showing up with stuff that other kids envy or are freaked out by, so I send her to school with grilled octopus.
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When you have a child you're no longer the star of the movie.
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If people are working only rice and beans for much of their diet, it says something.
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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 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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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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At the end of a dinner at my house, my kitchen sink is filled with dishes and there's nothing pretty about the garbage.
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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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Never try to get your kid to eat anything she doesn't already want to eat. Just eat interesting stuff in front of her while completely ignoring her. Never, ever suggest try it. Never say those dreaded words try it, it's good. Or worse, It's good for you. That'll poison the well.
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And now to sleep, to dream...perchance to fart.
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It's not normal, what I do. Just being on television isn't.
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Theres no hope, none, of ever talking about it without pissing somebody, if not everybody, off...By the end of this hour I will be seen by many as a terrorist sympathizer, a Zionist tool. A self-hating Jew, an apologist for American imperialism, an orientalist, socialist, fascist, CIA agent, and worse.
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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.
Anthony Bourdain