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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.

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
Eating
Living
Dream
Many
Even
Wage
Work
Restaurant
Make
Restaurants
Workers

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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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I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure
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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'm a comic nerd. I'm a former serious collector for much of my childhood and early teen years I wanted to draw underground comics.
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your body is not a temple, it's an amusement park. Enjoy the ride.
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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.
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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'm at my most productive before I even have my first cup of coffee. I only get slower and stupider as the day progresses.
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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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When dealing with complex transportation issues, the best thing to do is pull up with a cold beer and let somebody else figure it out.
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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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Without new ideas success can become stale
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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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Without Montreal, Canada would be hopeless.
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The biggest empty space, the biggest gap in what should be a premier and always vibrant food scene in America is that we don't have hawker centers like they do in Singapore, basically food courts where mom and pop specialists can set up shop in fairly hygienic little stalls all up to health code making one dish they've been doing forever and ever.
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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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It's very rarely a good career move to have a conscience.
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