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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
Simple
Truth
Good
Unadorned
Things
Chefs
Think
Happiest
Thinking
Chef
Universal
Eating
More quotes by Anthony Bourdain
That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
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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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Writing anything is a treason of sorts.
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Good food does lead to sex. As it should. And in a perfect world, good music does too.
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Most of the time, I'm fighting guys who are 22 years old, former college wrestlers, athletes, kids who are in much better shape than me. Often people who are much bigger and wider than me. It can be dispiriting at first.
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It's that show Friends. Ruined coffee forever.
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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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What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.
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I have the best job in the world.
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I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
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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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Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
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New Orleans is a glorious mutation
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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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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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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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Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life - and travel - leaves marks on you. Most of the time, those marks - on your body or on your heart - are beautiful. Often, though, they hurt.
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If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.
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Get up early and go to the local produce markets. In Latin America and Asia, those are usually great places to find delicious food stalls serving cheap, authentic and fresh specialties.
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