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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.

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
Mean
Identifiable
Like
Cooking
People
Personal
Food
Hear
Talking
Voice
Someone

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When my father passed, I was still an unsuccessful cook with a drug problem. I was in my mid-thirties, standing behind an oyster bar, cracking clams for a living when he died. So, he never saw me complete a book or achieve anything of note. I would have liked to have shared this with him.
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Don't lie about it. You made a mistake. Admit it and move on. Just don't do it again. Ever
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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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An employer of mine back in the '80s was kind enough to take me on after a rough patch, and it made a big difference in my life that I knew I was the sort of person who showed up on time. It's a basic tell of character.
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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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The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.
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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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Only Texans and Jews understand brisket
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There's something not normal about you if you're writing a book about yourself, or about anything. And if you're the kind of person who can deal with being recognized by strangers and if that's tolerable or pleasing to you, and not immediately terrifying, that's not normal either.
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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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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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I could eat bloody Elvis - if you put enough vinegar on him.
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I don't have to agree with you to like you or respect you.
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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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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 people are working only rice and beans for much of their diet, it says something.
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I'd love to play bass with Parliament Funkadelic, but I can't play bass, so I don't think that's going to happen.
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I wouldn't want to compare myself to David Byrne whom I consider a genius, but what I think what we have in common is that he's also a guy who is very interested in the world and who has a lot of passions beyond singing and playing guitar.
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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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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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