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There's always this assumption that you're going to get everything right immediately. And any professional understands that that's just not so.
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
Professional
Everything
Right
Going
Always
Understands
Assumption
Immediately
More quotes by Anthony Bourdain
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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Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.
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If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.
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In fairness, you know, I'm a big believer in if your kid makes noise in the restaurant you should remove the child immediately.
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If people are working only rice and beans for much of their diet, it says something.
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At the end of a dinner at my house, my kitchen sink is filled with dishes and there's nothing pretty about the garbage.
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When my father passed, I was still an unsuccessful cook with a drug problem. I was in my mid-thirties, standing behind an oyster bar, cracking clams for a living when he died. So, he never saw me complete a book or achieve anything of note. I would have liked to have shared this with him.
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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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Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.
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Without Montreal, Canada would be hopeless.
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I love bacon, but I don't think we need it on everything.
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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 just do the best I can and write something interesting, to tell stories in an interesting way and move forward from there.
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Anything that improves people's expectations of a meal is good for the world. Anything that weans even one kid or one adult away from Chili's or T.G.I. Friday's is definitely a win for the good guys.
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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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Don't lie about it. You made a mistake. Admit it and move on. Just don't do it again. Ever
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I wouldn't want to compare myself to David Byrne whom I consider a genius, but what I think what we have in common is that he's also a guy who is very interested in the world and who has a lot of passions beyond singing and playing guitar.
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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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When you're training for jiu-jitsu, particularly if you're training for a competition, you have to be pretty prescribed in the variety of what you eat.
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My house is run, essentially, by an adopted, fully clawed cat with a mean nature.
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