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The fact of the matter is that, for years, the restaurant and service industry has been, to a great extent, built on the backs of often underpaid immigrants of often dubious legal status.
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
Years
Service
Dubious
Built
Backs
Industry
Restaurant
Fact
Status
Often
Immigrants
Facts
Restaurants
Matter
Legal
Great
Extent
Underpaid
More quotes by Anthony Bourdain
My daughter always behaved in restaurants. And if she didn't, she's going out. I mean, one of the parents is going to take her outside. Immediately.
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I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.
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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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My house is run, essentially, by an adopted, fully clawed cat with a mean nature.
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Cream rises. Excellence does have its rewards.
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For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.
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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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I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.
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You realize after you travel enough that there's some things that, no matter how good you are at making television, no matter how good your cameras are, how well it's edited, there's no way the lenses could have captured the moment, and there's no way you will ever be able to write about it and do it justice.
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Unlicensed hooch from a stranger in a parking lot. Good idea? Yes, of course it is.
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My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.
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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 feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.
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People are generally proud of their food. A willingness to eat and drink with people without fear and prejudice... they open up to you in ways that somebody visiting who is driven by a story may not get.
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If I'm training I'm cutting weight for a competition. I'm hard. I'm pretty much eating animal protein and that's it. No rice, no beans, certainly no sweets.
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[George] Orwell's essays. It's got it all. Great writing, a worldview that I find interesting and useful, and most of it timelessly true.
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My love of soft, runny cheese - it's impossible to resist.
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I admire people who do things that are interesting to them, who don't have a strategy or a master plan or have a brand - I don't care about any of those things.
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I like telling stories, and I tell stories that interest me. It would be boring to have to go to nothing but the best restaurants. That would be a misery to me.
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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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