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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.

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
Firsts
Guys
Wrestlers
First
Bigger
Wrestler
Much
College
Wider
Years
Guy
Athletes
Time
Fighting
Athlete
People
Often
Former
Kids
Shape
Better
Shapes
Dispiriting

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I didn't want food that looked unapproachable or ridiculously beautiful.
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I'm not impressed by any cooks who can brag about a filet mignon. A guy who can take the neck of a shank or can use tripe to make into something delicious is really interesting to me that's impressive.
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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me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.
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Theres no hope, none, of ever talking about it without pissing somebody, if not everybody, off...By the end of this hour I will be seen by many as a terrorist sympathizer, a Zionist tool. A self-hating Jew, an apologist for American imperialism, an orientalist, socialist, fascist, CIA agent, and worse.
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I'd love to play bass with Parliament Funkadelic, but I can't play bass, so I don't think that's going to happen.
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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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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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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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If you get an opportunity to work with David Simon, anybody with good taste would.
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The cookbooks I value the most in my collection are the ones where you hear the author's voice and point-of-view in every recipe.
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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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I could do nothing but Brooklyn shows for the rest of my career, and I could die ignorant.
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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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Unlicensed hooch from a stranger in a parking lot. Good idea? Yes, of course it is.
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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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For their own good, vegetarians should never be allowed near fine beers and ales. It will only make them loud and belligerent, and they lack the physical strength and aggressive nature to back up any drunken assertions.
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I couldn't imagine a more unreliable, more unprofitable way to make a living than writing. My advice? Show up, do the best you can. Keep your day job. If you get a lucky break, don't f*** up. It was helpful to be older because I had made all the really stupid mistakes already.
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The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.
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Even on the Serengeti, it ain't a barbecue if there ain't some kind of beer.
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I would frankly be shocked if Donald Trump even knows how to use chopsticks or is even able to manipulate them with those tiny little fingers.
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