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When you're training for jiu-jitsu, particularly if you're training for a competition, you have to be pretty prescribed in the variety of what you eat.
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
Variety
Particularly
Competition
Training
Pretty
Jitsu
Prescribed
More quotes by Anthony Bourdain
Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.
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I'm not afraid to look like an idiot on TV.
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Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.
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If somebody crafts an interesting tweet that’ll lead me to their blog, I’m going to their blog.
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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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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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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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That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
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I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.
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I'm excited by any food that's prepared by someone who's proud of what they're doing, who puts a personal imprint on food.
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I'm sure one of the frustrations of being a Western enthusiast of Japanese food and culture is you're confronted every day with the absolute certainty that you will die ignorant.
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Anything that improves people's expectations of a meal is good for the world. Anything that weans even one kid or one adult away from Chili's or T.G.I. Friday's is definitely a win for the good guys.
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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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In fairness, you know, I'm a big believer in if your kid makes noise in the restaurant you should remove the child immediately.
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I believe - to the best of my recollection, anyway - that I soon made the classic error of moving from margaritas to actual shots of straight tequila. It does make it easier to meet new people.
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I'd learned something... Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me... and others. This was valuable information.
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I am a delightfully evangelical guy about things I love. I am that annoying guy who sits everyone down and forces them to read some book I like. I'm looking across the full spectrum of genres.
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Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.
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When your signature dish is hamburger in between a doughnut, and you've been cheerfully selling this stuff knowing all along that you've got Type 2 Diabetes... It's in bad taste if nothing else.
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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.
Anthony Bourdain