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If you're training in a combat sport, deliciousness takes a backseat.

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
Sports
Deliciousness
Backseat
Combat
Sport
Training
Takes

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I make friends faster and easier than journalists.
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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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Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone. Bad food is fake food, food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives.
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I have the best job in the world.
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You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.
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Good food and good eating are about risk.
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I'd never done anything useful as far as my writing.
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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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People's choice to become vegan, from people I've spoken to, seems motivated by fear.
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Drugs didn't work out too well for me.
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I am in no way supportive of hunting for trophies or sport - would never do it and don't like it that others do. But if you kill it, then eat it, it's fine.
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I'm a decent cook I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
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As I see it, fast food outfits have targeted small children with their advertising in a very effective way. You know, it's clowns and kid's toys and bright colors and things like that.
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If people are eating mostly pickles after many generations, where did that come from? It's reflective of history, often a painful history. It's central to a culture, to a history, to a personal story. It's communication at its most fundamental.
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I could do nothing but Brooklyn shows for the rest of my career, and I could die ignorant.
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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.
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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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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.
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If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.
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The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.
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