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I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.
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
Explosion
Explosions
Korean
Food
Interest
American
Happy
Really
Hybrid
More quotes by Anthony Bourdain
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.
Anthony Bourdain
Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
Anthony Bourdain
If you're training in a combat sport, deliciousness takes a backseat.
Anthony Bourdain
One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.
Anthony Bourdain
Only Texans and Jews understand brisket
Anthony Bourdain
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.
Anthony Bourdain
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.
Anthony Bourdain
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.
Anthony Bourdain
Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.
Anthony Bourdain
Unlicensed hooch from a stranger in a parking lot. Good idea? Yes, of course it is.
Anthony Bourdain
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
Anthony Bourdain
I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
Anthony Bourdain
You dropped a 500-seat deuce on Times Square.
Anthony Bourdain
If anything is good for pounding humility into you permanently, it's the restaurant business.
Anthony Bourdain
I just do the best I can and write something interesting, to tell stories in an interesting way and move forward from there.
Anthony Bourdain
That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
Anthony Bourdain
Thinking of getting into the leg-breaking business, so I can profitably sell crutches later.
Anthony Bourdain
I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.
Anthony Bourdain
No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American.
Anthony Bourdain
I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
Anthony Bourdain
