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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
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My house is run, essentially, by an adopted, fully clawed cat with a mean nature.
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Street food, I believe, is the salvation of the human race.
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I wish I could play bass like Larry Graham or Bootsy Collins. My God, I'd give up just about everything else for that.
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It would be an egregious mistake to ever refer to me in the same breath as most of the people I write about.
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Being on television, being recognizable, this is unnatural.
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I don't snack. I don't generally eat sweets or drink soda. I never eat between meals or even before big ones.
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When my father passed, I was still an unsuccessful cook with a drug problem. I was in my mid-thirties, standing behind an oyster bar, cracking clams for a living when he died. So, he never saw me complete a book or achieve anything of note. I would have liked to have shared this with him.
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When you're training for jiu-jitsu, particularly if you're training for a competition, you have to be pretty prescribed in the variety of what you eat.
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The fact that over 50 per cent of the residents of Toronto are not from Canada, that is always a good thing, creatively, and for food especially. That is easily a city's biggest strength, and it is Toronto's unique strength.
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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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That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
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We learn as professionals by repetition, by getting it wrong, getting yelled at and doing it again.
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Margarine? That's not food. I Can't Believe It's Not Butter? I can. If you're planning on using margarine in anything, you can stop reading now, because I won't be able to help you.
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Having been a chef for some many years, I understand what it's like to work really, really hard to get good at something, only to have someone piss all over it.
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I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.
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Anyone who doesn't have a great time in San Francisco is pretty much dead to me.
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Everything important I learned, I learned as a dishwasher.
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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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