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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.
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
Progress
Firsts
First
Stupider
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Progresses
Slower
Cups
Productive
Coffee
More quotes by Anthony Bourdain
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
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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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And now to sleep, to dream...perchance to fart.
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My family is very far from normal.
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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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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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Good food does lead to sex. As it should. And in a perfect world, good music does too.
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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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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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The roots of creativity of cooking are hungry people trying to figure out how to take something that's not particularly fresh or tender and transform it into it something delicious that everyone will love.
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I go anywhere I want, do whatever I want when I get there, they let me make self-indulgent TV about that experience, and give me about as much creative freedom as anyone's ever had in the history of television.
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I'm a control freak. If you're going to slap my name on something, I would like to control it.
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As you move through this life...you leave marks behind, however small. And in return, life - and travel - leaves marks on you.
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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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Hong Kong is a wonderful, mixed-up town where you've got great food and adventure. First and foremost, it's a great place to experience China in a relatively accessible way.
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Without Montreal, Canada would be hopeless.
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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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When your signature dish is hamburger in between a doughnut, and you've been cheerfully selling this stuff knowing all along that you've got Type 2 Diabetes... It's in bad taste if nothing else.
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I'm of a generation that romanticizes and maybe even over-romanticized things that were painful, that hurt others. I feel that. But I don't know if I have any regrets.
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Few things are more beautiful to me than a bunch of thuggish, heavily tattooed line cooks moving around each other like ballerinas on a busy Saturday night. Seeing two guys who'd just as soon cut each other's throats in their off hours moving in unison with grace and ease can be as uplifting as any chemical stimulant or organized religion.
Anthony Bourdain
