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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.

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
Danger
Taking
Food
Part
Really
Personally
Think
Seriously
Thinking
Picture
Bigger

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I think we should increase the minimum wage and I think $15 is a good beginning.
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Being on television, being recognizable, this is unnatural.
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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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Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.
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I believe - to the best of my recollection, anyway - that I soon made the classic error of moving from margaritas to actual shots of straight tequila. It does make it easier to meet new people.
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Without Montreal, Canada would be hopeless.
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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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When you're shooting that fast end to end, you wake up in a hotel and you don't know where you are. You're dreaming of Singapore, you wake up in Hong Kong. Or you just lose track. It's one of the reasons I'm staying in hotels that I know I've stayed in before, and they don't look like other hotels.
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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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As you move through this life...you leave marks behind, however small. And in return, life - and travel - leaves marks on you.
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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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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 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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The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.
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[When I die], I will decidedly not be regretting missed opportunities for a good time. My regrets will be more along the lines of a sad list of people hurt, people let down, assets wasted and advantages squandered.
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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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In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.
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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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The Italians seem to have a better attitude with kids and the food is great!
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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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