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Naturally, I'm misanthropic. But the Negronis are helping considerably.

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
Misanthropic
Considerably
Naturally
Helping

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I'm not Ted Nugent. My house is run, essentially, by an adopted, fully clawed cat with a mean nature. I would never hunt. I would never wear fur. I would never go to a bullfight. I'm not really a meat and potatoes guy.
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If you get an opportunity to work with David Simon, anybody with good taste would.
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My tastes in what I eat at home would be very familiar to most people who cook for families. I just organize those things a little bit differently.
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I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.
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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 think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
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I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.
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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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Southeast Asia has a real grip on me. From the very first time I went there, it was a fulfillment of my childhood fantasies of the way travel should be.
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To the extent I am known, I think I am known as a person who expresses his opinion freely about things - and I was sensitive to the possibility that if I was seen taking money for saying nice things about a product, my comments and choices and opinions would become, understandably, suspect.
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Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.
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Trying to micromanage the perfect vacation is always a disaster. That leads to terrible times. If you get lost and you just end up eating just anywhere, you know, you see a bunch of Venetians sitting around smoking cigarettes, eating something unrecognizable in a dark alley somewhere, chances are it's interesting.
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I could eat bloody Elvis - if you put enough vinegar on him.
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My love of soft, runny cheese - it's impossible to resist.
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We now have a generation of people who in many cases feel that if they become chefs, they'll get a TV show. They have a signature haircut, a year into the business, or a branding arrangement with a shoe company. I don't really relate to that. I guess this is the world we live in now.
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I'm a pretty decent writer. It comes easy to me. I don't agonize over sentences. I write like I talk. I try to make them good books.
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I'd like to play bass like Bootsy Collins. I'm serious. That would be my dream.
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The world they live in now is in no way the world the Michelin system was set up to evaluate back in France, which was all about motorists and seeing if it was worth driving an extra 50 miles for a restaurant. It's a silly thing. Why do you want to help a tire company? You don't owe them nothing.
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I'm really good at sleeping on planes. I mean, I smell jet fuel and I'm out I'm asleep for takeoff.
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