Quote

Look, getting bullied in school and coming home crying in the rain and my mom making me a can of Campbell's Tomato Soup with some oysterettes. It was comfort food that is what food should be.

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
School
Mom
Home
Cry
Look
Rain
Campbell
Looks
Comfort
Tomato
Coming
Tomatoes
Food
Bullied
Getting
Soup
Making
Crying

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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 do my very best to avoid shark fin.
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I couldn't imagine a more unreliable, more unprofitable way to make a living than writing. My advice? Show up, do the best you can. Keep your day job. If you get a lucky break, don't f*** up. It was helpful to be older because I had made all the really stupid mistakes already.
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I go anywhere I want, do whatever I want when I get there, they let me make self-indulgent TV about that experience, and give me about as much creative freedom as anyone's ever had in the history of television.
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Few things are more beautiful to me than a bunch of thuggish, heavily tattooed line cooks moving around each other like ballerinas on a busy Saturday night. Seeing two guys who'd just as soon cut each other's throats in their off hours moving in unison with grace and ease can be as uplifting as any chemical stimulant or organized religion.
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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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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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When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
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I think we should increase the minimum wage and I think $15 is a good beginning.
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Without new ideas success can become stale
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I like telling stories, and I tell stories that interest me. It would be boring to have to go to nothing but the best restaurants. That would be a misery to me.
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The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about - or as a ritual like filling up a car - but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.
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I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.
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Theres no hope, none, of ever talking about it without pissing somebody, if not everybody, off...By the end of this hour I will be seen by many as a terrorist sympathizer, a Zionist tool. A self-hating Jew, an apologist for American imperialism, an orientalist, socialist, fascist, CIA agent, and worse.
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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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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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Being a vegan is a first-world phenomenon, completely self-indulgent.
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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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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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I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
Anthony Bourdain