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Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
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
Mean
Michelangelo
Cuisine
Italian
Appreciate
Cannot
Doe
More quotes by Anthony Bourdain
I didn't want food that looked unapproachable or ridiculously beautiful.
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As incisively pointed out in the documentary Food Inc., an overwhelmingly large percentage of new, healthy, and organic alternative food products are actually owned by the same parent companies that scared us into the organic aisle in the first place. They got you comin' and goin' has never been truer.
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Being a vegan is a first-world phenomenon, completely self-indulgent.
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I'm not afraid to look like an idiot on TV.
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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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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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Whatever everyone else has asked you to do or never let you do, and let's do that.
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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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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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The older I get, and the more I travel in particular, the less I care about what exactly is in the dish than who's cooking it and why.
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One of life's terrible truths is that women like guys who seem to know what they're doing.
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Regret is something you’ve got to just live with, you can’t drink it away. You can’t run away from it. You can’t trick yourself out of it. You’ve just got to own it.
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I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.
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Silly trends don't last long. A lot of this nonsense that pops up, I don't even really pay attention because it'll be gone in a flash.
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When I was writing 'Kitchen Confidential,' I was in my 40s, I had never paid rent on time, I was 10 years behind on my taxes, I had never owned my own furniture or a car.
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Don't touch my d**k, don't touch my knife.
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When do you stop to de-douche?
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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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