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I'm certainly dismayed by what I'm seeing now. There's a lot of ugliness of a kind I've never seen in my lifetime, or heard in my lifetime. But, look, I'm a romantic. I'm hopeful.

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
Looks
Hopeful
Kind
Romantic
Never
Lifetime
Certainly
Seen
Seeing
Heard
Dismayed
Look
Ugliness

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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.
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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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They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don't forget that the Russians - any Russian - can drink you under the table.
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In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.
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Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.
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Never try to get your kid to eat anything she doesn't already want to eat. Just eat interesting stuff in front of her while completely ignoring her. Never, ever suggest try it. Never say those dreaded words try it, it's good. Or worse, It's good for you. That'll poison the well.
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Norman Mailer described the desire to be cool as a decision to encourage the psychopath in oneself, to explore that domain of experience where security is boredom and therefore sickness and one exists in the present, in that enormous present which is without past or future, memory or planned intention.
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I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.
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My daughter takes pride in showing up with stuff that other kids envy or are freaked out by, so I send her to school with grilled octopus.
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I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
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I eat strategically. If I know I'm having a big Chinese banquet tomorrow, I'm not eating a big dinner tonight, and I'm not having breakfast.
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The roots of creativity of cooking are hungry people trying to figure out how to take something that's not particularly fresh or tender and transform it into it something delicious that everyone will love.
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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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What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.
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Skills can be taught. Character you either have or you don't have.
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When I was writing 'Kitchen Confidential,' I was in my 40s, I had never paid rent on time, I was 10 years behind on my taxes, I had never owned my own furniture or a car.
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The biggest empty space, the biggest gap in what should be a premier and always vibrant food scene in America is that we don't have hawker centers like they do in Singapore, basically food courts where mom and pop specialists can set up shop in fairly hygienic little stalls all up to health code making one dish they've been doing forever and ever.
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