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I think we should increase the minimum wage and I think $15 is a good beginning.

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
Minimum
Increase
Beginning
Good
Think
Thinking
Wage

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I always entertain the notion that I'm wrong, or that I'll have to revise my opinion. Most of the time that feels good sometimes it really hurts and is embarrassing.
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People everywhere have been very, very good to me, whether I'm with or without cameras.
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If anything is good for pounding humility into you permanently, it's the restaurant business.
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When you're shooting that fast end to end, you wake up in a hotel and you don't know where you are. You're dreaming of Singapore, you wake up in Hong Kong. Or you just lose track. It's one of the reasons I'm staying in hotels that I know I've stayed in before, and they don't look like other hotels.
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On one hand we encourage and allow major pharmaceutical companies to openly hook vast sectors of our population on narcotics, and then we cut them off and throw them in jail, and moralize about it. It is clearly a huge, huge, and growing problem. It's devastating. We need to treat it as a health crisis, which it is, and stop moralizing.
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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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I don't snack. I don't generally eat sweets or drink soda. I never eat between meals or even before big ones.
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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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Get up early and go to the local produce markets. In Latin America and Asia, those are usually great places to find delicious food stalls serving cheap, authentic and fresh specialties.
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You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.
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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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I managed to reach a depth of self-loathing that usually takes a night of drinking to achieve.
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My family is very far from normal.
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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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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.
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There's something not normal about you if you're writing a book about yourself, or about anything. And if you're the kind of person who can deal with being recognized by strangers and if that's tolerable or pleasing to you, and not immediately terrifying, that's not normal either.
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In Italy, kids are taken to restaurants very early, they're welcome there, and they learn how to behave. You don't see a lot of screaming crying kids acting out in a restaurant in Italy. They don't put up with that.
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I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
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