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

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Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.
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I don't think people should be encouraged to look like Kate Moss I think that's unreasonable. I think the normal human body should be glorified. By the same token, if you need a stick to wash yourself, you're not healthy.
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Do you really want to make risotto to order when you have eight guests sitting there? No. It won't work. Most cookbooks won't tell you that. They will say make it and it will come out perfectly. They should tell you you're probably going to screw it up the first 10 times you make it.
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My family is very far from normal.
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Street food, I believe, is the salvation of the human race.
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There's something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar - even in this fake-ass Irish pub.
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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'm not afraid to look like an idiot on TV.
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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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No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American.
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I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.
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If anything is good for pounding humility into you permanently, it's the restaurant business.
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If people are working only rice and beans for much of their diet, it says something.
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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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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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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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Italy is good in the sense that when you bring a child to a restaurant in Italy, they're happy to see it. The waiters will say complimenti and welcome you and dote after the kid. They don't treat you like you just brought in this horrible probably soon-to-be-squealing creature who's going to be difficult.
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For their own good, vegetarians should never be allowed near fine beers and ales. It will only make them loud and belligerent, and they lack the physical strength and aggressive nature to back up any drunken assertions.
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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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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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