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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.

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
Creativity
Transform
Everyone
Fresh
Take
Hungry
Trying
Cooking
Something
Particularly
Love
Roots
People
Figure
Tender
Figures
Delicious

More quotes by Anthony Bourdain

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The cookbooks I value the most in my collection are the ones where you hear the author's voice and point-of-view in every recipe.
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Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.
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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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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 listen a lot to how people speak. I've read a great many good books in my life. I had some excellent English teachers. Surely, those things were helpful.
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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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I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
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Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.
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You know, it's not the world I would have wanted, for sure.
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I'm not looking to freak people out - eating rodents or bugs. I don't do that anymore.
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Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.
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I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.
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Cream rises. Excellence does have its rewards.
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I won't eat in a restaurant with filthy bathrooms. This isn't a hard call. They let you see the bathrooms. If the restaurant can't be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces look like.
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I don't think people should be encouraged to look like Kate Moss I think that's unreasonable. I think the normal human body should be glorified. By the same token, if you need a stick to wash yourself, you're not healthy.
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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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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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I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.
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It's wrong I think, morally and annoying in general, to try to get a kid to be a foodie, so I never even suggested, Hey baby it's good, maybe you should try it. That never worked for me.
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Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.
Anthony Bourdain