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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
Michelangelo
Cuisine
Italian
Appreciate
Cannot
Doe
Mean

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I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.
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If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.
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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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Without Montreal, Canada would be hopeless.
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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.
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Without new ideas success can become stale
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Italy is good in the sense that when you bring a child to a restaurant in Italy, they're happy to see it. The waiters will say complimenti and welcome you and dote after the kid. They don't treat you like you just brought in this horrible probably soon-to-be-squealing creature who's going to be difficult.
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Only desperation can account for what the Chinese do in the name of 'medicine.' That's something you might remind your New Age friends who've gone gaga over 'holistic medicine' and 'alternative Chinese cures.
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I didn't want food that looked unapproachable or ridiculously beautiful.
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I, a product of the New Frontier and Great Society, honestly believed that the world pretty much owed me a living--all I had to do was wait around in order to live better than my parents.
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When you have a child you're no longer the star of the movie.
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Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.
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Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.
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What is left of the poor? Try to buy a fresh f**king vegetable in West Baltimore. It is a not completely inconceivable scenario in the future, we'll all look like that... Waddling from convenience store to fast food outlet, chewing mindlessly on 99 cent hamburgers.
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Luck is not a business model.
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I could do nothing but Brooklyn shows for the rest of my career, and I could die ignorant.
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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 admire vegetarians who refuse to eat nothing but vegetables in their homes, but I also admire those who put aside those principles or those preferences when they travel. Just to be a good guest.
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Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.
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Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?
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