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I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.

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
Things
Chefs
Think
Happiest
Thinking
Chef
Universal
Eating
Simple
Truth
Good
Unadorned

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To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
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Being a vegan is a first-world phenomenon, completely self-indulgent.
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I'm not besotted with the notion of being on CNN to the point that I'm going to suddenly morph into Anderson Cooper or Christiane Amanpour. I'm not a foreign correspondent.
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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 like telling stories, and I tell stories that interest me. It would be boring to have to go to nothing but the best restaurants. That would be a misery to me.
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If people are eating mostly pickles after many generations, where did that come from? It's reflective of history, often a painful history. It's central to a culture, to a history, to a personal story. It's communication at its most fundamental.
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Skills can be taught. Character you either have or you don't have.
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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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I love bacon, but I don't think we need it on everything.
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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 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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My wife was easy because she trains [jiu-jitsu] all the time. She's pretty much on a completely different diet. I always just threw meat at her and she's happy on a 100 percent protein diet, so we seldom ate together.
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Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.
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Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
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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.
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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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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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I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
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The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It's completely pointless.
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